Definition of aspartic acid in English:

aspartic acid

nounəˈspɑːtɪkəˌspärtik ˈasid

mass nounBiochemistry

An acidic amino acid which is a constituent of most proteins, and also occurs in sugar cane. It is important in the metabolism of nitrogen in animals, and also acts as a neurotransmitter.
Chemical formula: COOHCH₂CH(NH₂)COOH
Example sentencesExamples
- Aspartame is an odorless, white crystalline powder derived from two amino acids, aspartic acid and phenylalanine.
- Aspartame, a dipeptide of aspartic acid and a methyl ester of phenylalanine, is 200 times sweeter than sugar.
- Carefully read food labels to see where you might be unknowingly ingesting aspartame; manufacturers sometimes list it as its components, the amino acids aspartic acid and phenylalanine.
- Infusion of the amino acids lysine and arginine, but not aspartic acid or glutamic acid, have been shown to stimulate the release of insulin in horses.
- The aspartic acid in aspartame excites brain cells, some say to a dangerous level.

Origin

Mid 19th century: aspartic from French aspartique, formed arbitrarily from Latin asparagus (see asparagus).

Definition of aspartic acid in US English:

aspartic acid

nounəˌspärtik ˈasid

Biochemistry

An acidic amino acid which is a constituent of most proteins, and also occurs in sugar cane. It is important in the metabolism of nitrogen in animals, and also acts as a neurotransmitter.
Chemical formula: COOHCH₂CH(NH₂)COOH
Example sentencesExamples
- Carefully read food labels to see where you might be unknowingly ingesting aspartame; manufacturers sometimes list it as its components, the amino acids aspartic acid and phenylalanine.
- Infusion of the amino acids lysine and arginine, but not aspartic acid or glutamic acid, have been shown to stimulate the release of insulin in horses.
- Aspartame, a dipeptide of aspartic acid and a methyl ester of phenylalanine, is 200 times sweeter than sugar.
- Aspartame is an odorless, white crystalline powder derived from two amino acids, aspartic acid and phenylalanine.
- The aspartic acid in aspartame excites brain cells, some say to a dangerous level.

Origin

Mid 19th century: aspartic from French aspartique, formed arbitrarily from Latin asparagus (see asparagus).

单词	aspartic acid
释义	Definition of aspartic acid in English: aspartic acid nounəˈspɑːtɪkəˌspärtik ˈasid mass nounBiochemistry An acidic amino acid which is a constituent of most proteins, and also occurs in sugar cane. It is important in the metabolism of nitrogen in animals, and also acts as a neurotransmitter. Chemical formula: COOHCH₂CH(NH₂)COOH Example sentencesExamples Aspartame is an odorless, white crystalline powder derived from two amino acids, aspartic acid and phenylalanine. Aspartame, a dipeptide of aspartic acid and a methyl ester of phenylalanine, is 200 times sweeter than sugar. Carefully read food labels to see where you might be unknowingly ingesting aspartame; manufacturers sometimes list it as its components, the amino acids aspartic acid and phenylalanine. Infusion of the amino acids lysine and arginine, but not aspartic acid or glutamic acid, have been shown to stimulate the release of insulin in horses. The aspartic acid in aspartame excites brain cells, some say to a dangerous level. Origin Mid 19th century: aspartic from French aspartique, formed arbitrarily from Latin asparagus (see asparagus). Definition of aspartic acid in US English: aspartic acid nounəˌspärtik ˈasid Biochemistry An acidic amino acid which is a constituent of most proteins, and also occurs in sugar cane. It is important in the metabolism of nitrogen in animals, and also acts as a neurotransmitter. Chemical formula: COOHCH₂CH(NH₂)COOH Example sentencesExamples Carefully read food labels to see where you might be unknowingly ingesting aspartame; manufacturers sometimes list it as its components, the amino acids aspartic acid and phenylalanine. Infusion of the amino acids lysine and arginine, but not aspartic acid or glutamic acid, have been shown to stimulate the release of insulin in horses. Aspartame, a dipeptide of aspartic acid and a methyl ester of phenylalanine, is 200 times sweeter than sugar. Aspartame is an odorless, white crystalline powder derived from two amino acids, aspartic acid and phenylalanine. The aspartic acid in aspartame excites brain cells, some say to a dangerous level. Origin Mid 19th century: aspartic from French aspartique, formed arbitrarily from Latin asparagus (see asparagus).
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