Amino acid and Leucine

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Difference between Amino acid and Leucine

Amino acid vs. Leucine

Amino acids are organic compounds containing amine (-NH2) and carboxyl (-COOH) functional groups, along with a side chain (R group) specific to each amino acid. Leucine (symbol Leu or L) is an essential amino acid that is used in the biosynthesis of proteins.

Aliphatic compound

In organic chemistry, hydrocarbons (compounds composed of carbon and hydrogen) are divided into two classes: aromatic compounds and aliphatic compounds (G. aleiphar, fat, oil) also known as non-aromatic compounds.

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Amine

In organic chemistry, amines are compounds and functional groups that contain a basic nitrogen atom with a lone pair.

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Amino acid

Amino acids are organic compounds containing amine (-NH2) and carboxyl (-COOH) functional groups, along with a side chain (R group) specific to each amino acid.

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Biosynthesis

Biosynthesis (also called anabolism) is a multi-step, enzyme-catalyzed process where substrates are converted into more complex products in living organisms.

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Branched-chain amino acid

A branched-chain amino acid (BCAA) is an amino acid having aliphatic side-chains with a branch (a central carbon atom bound to three or more carbon atoms).

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Carboxylic acid

A carboxylic acid is an organic compound that contains a carboxyl group (C(.

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Chemical polarity

In chemistry, polarity is a separation of electric charge leading to a molecule or its chemical groups having an electric dipole or multipole moment.

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Dietary supplement

A dietary supplement is a manufactured product intended to supplement the diet when taken by mouth as a pill, capsule, tablet, or liquid.

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Essential amino acid

An essential amino acid, or indispensable amino acid, is an amino acid that cannot be synthesized ''de novo'' (from scratch) by the organism, and thus must be supplied in its diet.

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Flavor

Flavor (American English) or flavour (British English; see spelling differences) is the sensory impression of food or other substance, and is determined primarily by the chemical senses of taste and smell.

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Genetic code

The genetic code is the set of rules used by living cells to translate information encoded within genetic material (DNA or mRNA sequences) into proteins.

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Homochirality

Homochirality is a uniformity of chirality, or handedness.

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Isoleucine

Isoleucine (symbol Ile or I) is an α-amino acid that is used in the biosynthesis of proteins.

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Leucines

The leucines are primarily the four isomeric amino acids: leucine, isoleucine, ''tert''-leucine and norleucine.

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Lysine

Lysine (symbol Lys or K) is an α-amino acid that is used in the biosynthesis of proteins.

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Metabolic pathway

In biochemistry, a metabolic pathway is a linked series of chemical reactions occurring within a cell.

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MTOR

The mammalian target of rapamycin (mTOR), also known as the mechanistic target of rapamycin and FK506-binding protein 12-rapamycin-associated protein 1 (FRAP1), is a kinase that in humans is encoded by the MTOR gene.

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MTORC1

mTORC1, also known as mammalian target of rapamycin complex 1 or mechanistic target of rapamycin complex 1, is a protein complex that functions as a nutrient/energy/redox sensor and controls protein synthesis.

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Myofibril

A myofibril (also known as a muscle fibril) is a basic rod-like unit of a muscle cell.

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Protein

Proteins are large biomolecules, or macromolecules, consisting of one or more long chains of amino acid residues.

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Racemic mixture

In chemistry, a racemic mixture, or racemate, is one that has equal amounts of left- and right-handed enantiomers of a chiral molecule.

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Soybean

The soybean (Glycine max), or soya bean, is a species of legume native to East Asia, widely grown for its edible bean, which has numerous uses.

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Tissue (biology)

In biology, tissue is a cellular organizational level between cells and a complete organ.

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Transaminase

Transaminases or aminotransferases are enzymes that catalyze a transamination reaction between an amino acid and an α-keto acid.

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Valine

Valine (symbol Val or V) is an α-amino acid that is used in the biosynthesis of proteins.

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