Thermal decompositions of 21 compounds including refined amino acids derived from proteins, their derivatives and betaine were clarified by use of a " Tokoshi " type thermobalance and the following results were found:
(1) On each compound, the loss in weight was represented by a typical curve as indicated in Fig. 2 and carbonization began after passing through 5 steps or more. Namely, aliphatic amino acids, aliphatic hydroxyamino carboxylic acids, aromatic aminocarboxylic acids and sulfur-containing aminocarboxylic acids were found more stable when they have short side chains and straight formula. They maintained a stable stage after removal of water, followed by the loss of 2% in weight, passed through another stable stage, then melted at 220°C or above and thereafter decomposed with a rapid loss in weight and finally carbonized.
(2) The thermal decomposition of L-valine and L-aspartic acid showed slower carbonization than the other amino acids.
(3) Such compounds as L-lysine hydrochloride dihydrate, sodium L-glutamate monohydrate, Lhistidine hydrochloride monohydrate, etc. having the water of crystallization, lost their water at a certain temperature and turned into a stable anhydrate.
(4) The thermal decomposition temperatures of all amino acids examined were lower than. heretofore reported values.
(5) Although L-histidine hydrochloride monohydrates recrystallized from different solvents showed the same [α]
20D, they showed different aspects of thermal decomposition.
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