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. 2013 Aug 22;61(38):9015–9026. doi: 10.1021/jf401960m

Figure 8.

Figure 8

Change in concentration of the amino acids glycine, alanine and serine and of the α-hydroxy amides glycol amide and lactamide during ammoxidation (isobar 0.2 MPa O2) of glucose at 70 °C (A), 100 °C (B), and 140 °C (C). Legend: solid black squares, glycine; open white squares, glycol amide; solid black circles, alanine; open white circles, lactamide; solid black triangles, serine.