The determination of glutamine in the presence of asparagine

Abstract

ALTHOUGH glutamine has been known for many years to be a constituent of certain plant tissues Glutamine has indeed frequently been isolated but its properties are such that isolation has only qualitative significance. Chibnall and Westall [1932] noted that the amide group ofglutamine is extensively hydrolysed by heating at 1000 for 3 hours at PH 8, whereas asparagine is scarcely affected by this treatment. Accordingly they suggested that the glutamine