| 31. | Glutamic acid has been implicated in epileptic seizures.
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| 32. | The protein is rich in acidic residues : 30-36 % are either aspartic or glutamic acid.
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| 33. | As a result, Yamecha is high in flavour-producing compounds such as theanine, glutamic acid, and arginine.
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| 34. | At the time he proposed that the compound was a dipeptide of glutamic acid and cysteine.
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| 35. | The protein itself is very acidic and is very rich in aspartic acid and glutamic acid.
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| 36. | Peas and sweet corn have the highest levels of free glutamic acid when hyper-fresh and perfectly ripe.
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| 37. | It is derived from glutamic acid, a naturally occurring amino acid found in some types of seaweed.
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| 38. | This is in contrast to the proteinogenic amino acid glutamine, which is the 5-amide of glutamic acid.
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| 39. | The activated form is then responsible for the carboxylation of glutamic acid residues in some blood-clotting proteins.
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| 40. | When it is metabolized by the plant, the glutamic acid analog glufosinate is released which inhibits glutamine synthetase.
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