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.