An investigation of the effects of factors responsible for color formation in the reaction between ninhydrin and amino acids

Date

1977

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Abstract

The effects of factors on response in the ninhydrin method for determining amino acids were investigated using a modified Technicon [tm] Autoanalyzer [tm] II under computer control. Experiments were carried in a central composite design. The results of this mapping study suggest that a pH and a concentration of hydrindantin higher than the standard method will give greater sensitivity.

Description

Keywords

Chemistry, Organic, Chemical tests and reagents, Amino acids--Reactivity

Citation