amido-

These are soluble in alkalies, acids and water, and are readily hydrolyzed further into amido acids and acid amides.

It will be interesting, however, to mention some of the amido acids and groups commonly occurring in proteids.

The question arises whether these intermediate compounds must be found before other agents can form the amido acids and ammonia.

Experiments show that no flavor develops until the amido acids and ammonia are formed.