Origin of amido-
Examples from the Web for amido
Historical Examples of amido
Experiments show that no flavor develops until the amido acids and ammonia are formed.
The question arises whether these intermediate compounds must be found before other agents can form the amido acids and ammonia.
It will be interesting, however, to mention some of the amido acids and groups commonly occurring in proteids.
The chains of amido acids are split up during hydrolysis, and individual amido acids may thus be separated.
These are soluble in alkalies, acids and water, and are readily hydrolyzed further into amido acids and acid amides.