aspartic acid

[uh-spahr-tik]

noun

Biochemistry.

1. a nonessential amino acid, C 4 H 7 NO 4 , produced by the hydrolysis of asparagine and proteins, found chiefly in young sugarcane and sugar-beet molasses, and used in the preparation of culture media and as a dietary supplement. Asp; D

aspartic acid

/ əˈspɑːtɪk /

noun

1. a nonessential amino acid that is a component of proteins and acts as a neurotransmitter

aspartic acid

1. A nonessential amino acid. Chemical formula: C ₄ H ₇ NO ₄ .

2. See more at amino acid

Word History and Origins

Origin of aspartic acid¹

First recorded in 1830–40; aspar(agus) + -tic

Word History and Origins

Origin of aspartic acid¹

C19: from _aspar ( _agus ) + _-ic

Example Sentences

It’s one of the few sources of aspartic acid, which, along with glutamic acid, is responsible for the vegetable’s savory, umami flavor.

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These metabolites include phenylalanine, aspartic acid and methanol.

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The WHO reports show that aspartame itself is rapidly broken down in the gut into three other substances - phenylalanine, aspartic acid and methanol.

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Both German sequences carried an aspartic acid at the position, however, making that scenario unlikely.

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Methods include looking at aspartic acid, an amino acid that is produced in living organisms in one of two forms, then slowly converts to the other in inert tissues through a process called racemization.

Read more on Nature