Why are some amino acids described as essential amino acids?
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There are twenty different amino acids in all.  Amino acids are used to make proteins in the body.  Proteins can be up to 1000s of amino acids in length, so almost every amino acid is used to make almost every protein.  A non-essential amino acid is one that our body can produce by itself.  In contrast, an essential amino acid is one that must be taken in our diet because our body cannot naturally produce it (I think there are about 7 or 8 that are essential, but I'm not sure).
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There are two kinds of amino acids - essential and nonessential.\nHuman bodies require twenty amino acids to function properly. Nine essential amino acids cannot be manufactured by a human body and you need to get them from food. Eleven nonessential amino acids can also be obtained from food, but our body can synthesize them as needed on its own.\n\nIt used to be popular to supplement with aminos especially in the bodybuilding circles, but as more research became available, the consensus seems to be that in majority of the cases supplementation is not necessary. There are some cases when a trained athlete may benefit from it, but your money will be much better spend on quality food.
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Actually, rice and beans if eaten together will provide your body with the EIGHT essential amino acids it needs to function. The other 12 can be made in your body and don't need to be consumed from food.
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Peptides are chains of at least 2 amino acids.  A long peptide is typically called a protein.  Proteins do a lot of different things in the body.\n\nChemical reactions in th body need something to make them go faster, and proteins called enzymes do this.  For sugar and other molecules to go in and out of cells, channels or transport molecules have to be in cell membranes, and these are composed of protein.\n\nSkin and bone have a very strong fibrous protein in them called collagen.  In muscle the proteins actin and myosin interact (along with some other proteins) to give muscle contraction.\n\nYour body can even use peptides and proteins as an energy source, by breaking them down and burning them as fuel.
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All proteins are made of amino acids, so "amino acid protein" is redundant. And it's 4 kcals/g.
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There are no recommended daily allowances for nucleic acids.  You are getting amino acids with protiens you eat and they are the building blocks of necleic acids.  The body will break them down to amino acids to absorb them anyway.
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they are  just amino acids you dont have to worry about side effects
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l-glutamine is an amino acid. the human body 'builds' l-glutamine. it is made of valine and isloleucine. you can buy l-glutamine as a food supplement when doing a lot of sports. it is used during itense training excercises (you do not have to additionally take it when not lifting weights like crazy,...)\n\ngood luck
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yeah, i agree with what Smokeybon said and some examples of those amino acids are proline, histidine and others look at some shampoo bottles
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Alanine (Ala) also 2-aminopropanoic acid is a non-essential α-amino acid. It exists as two distinct enantiomers - L-alanine and D-alanine. L-alanine is one of the 20 amino acids most widely used in protein synthesis, second to leucine, accounting for 7.8% of the primary structure in a sample of 1,150 proteins [1]. D-alanine occurs in bacterial cell walls and in some peptide antibiotics.\n\nStructure\nThe α-carbon atom of alanine is bound with a methyl group (-CH3), making it one of the simplest α-amino acids with respect to molecular structure and also resulting in alanine being classified as an aliphatic amino acid.\n\n\nSynthesis\nAlanine is most commonly made by transfer of an amine group to pyruvate. Because transamination reactions are readily reversible, alanine can be easily formed from pyruvate and thus has close links to metabolic pathways such as glycolysis, gluconeogenesis, and the citric acid cycle.\n\n\nFunction\nThe methyl group of alanine is very non-reactive, and is thus rarely directly involved in protein function. However, alanine can play a role in substrate recognition or specificity, particularly in interactions with other non-reactive atoms such as carbon.\n\nIt goes through alanine cycle to generate glucose from protein.\n\n\nSources\nAny protein containing food such as meat, poultry, fish, eggs, and dairy products are rich in alanine.
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proteins contain 20 Amino acids connected by dipeptide linkages. \n\neach and every amino acid has unique structure and properties, so when they are connected like beads in a chain, of 20 colours to simplify, arrangement can be made in millions of ways which makes it unique.\n\nso diversity comes from the arrangement of amino acids that is called Sequence which is represented in 20 diff alphabets \n\n   Alanine\n   Arginine\n   Asparagine\n   Aspartic acid\n   Cysteine\n   Glutamic acid\n   Glutamine\n   Glycine\n   Histidine\n   Isoleucine\n   Leucine\n   Lysine\n   Methionine\n   Phenylalanine\n   Proline\n   Serine\n   Threonine\n   Tryptophan\n   Tyrosine\n   Valine\n\nwhile giving this answer I came through similar analogy in the source given below that might give you a feel for the subject.
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All amino acids have a similar constituent and one variant substituent. First there is a central carbon atom, also called the alpha carbon. So you write the letter C first. Then there is the amino group, which all amino acids have of course. That is NH3+. You write this to the left of the C and connect them with a single bond. This makes the amino acid an L-amino acid, which is the form found in living systems. Then, there is the acid part, COO- or carboxylate. You write this part on top of the alpha carbon and connect it with a single bond (a single line). And on the right of the alpha carbon, you draw a Hydrogen atom (H) and connect it to the central carbon atom with a single bond. Now you have drawn something all amino  acids have in common. The remaining part is usually denoted by R and is drawn below the alpha carbon and connected to it by a single bond. This R group differs from on amino acid to the other. In the simplest form, the amino acid Glycine, this R group is H. But it can range from long carbon chains to aromatic groups as in the case of Tryptophan. \n\nLook on the web for more guidance on this issue. You might find in some books that the NH3+ is written as NH2 and the COO- as COOH. But that  is the way Chemists do it. Us biochemists consider everything at Physiological conditions, which is also logical, and at such conditions the acid and the base are found in ionised forms.
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I am not sure what you mean by 'essentials'.\nIn dietary terms 'essential' means something we must have in our diet because our body is not able to make it from other nutrients. For example, you have probably heard the terms 'essential amino acids' and 'essential fatty acids'. You will also be aware that vitamins and minerals are essential parts of our diet.\nIf you eat a normal, healthy, balanced diet you will get everything you need. For a vegetarian balanced diet you will need to eat a wide variety of seeds to get the right amount of essential amino acids. These are found in high concentrations in meat but at very low concentrations in vegetarian foods.\nTo see if you eat a balanced diet, look here:
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What an odd question! This is actually curiosity and not just someone posting their homework!\n\nThe answer is that this won't happen. You have to eat all the essential amino acids before protein synthesis can even begin. This is not a problem unless you are a vegetarian (most plants don't contain all the essentials). Because it won't even start unless there are enough amino acids to finish the job, it won't start then stop. If there is an insufficient supply of amino acids, your body will actually digest your own muscles before starting something that it can't finish.\n\nWhat would happen if you tricked your body into thinking it was well-supplied? I don't know, but it would make a great thesis paper! I'm pretty sure no one has ever found a way to do this.
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Pasta in essence is a complex carbohydrate.  So the answer would be primarily carbon, hydrogen, and oxygen.  Additionally, there would be the elements comprising the various amino acids which make up the proteins, which in addition to the standard carbon/hydrogen/oxygen molecules, would also contain nitrogen.  As well, there are the various vitamins and minerals (such as iron), associated with grain, but I couldn't tell you what those are.
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I guess that you know the simplified structure of amino acids: they contain a  carboxyl group, an amino group and a R group.\n\nProton of the carboxyl group tend to be transferred into amino group which leads into the formation of a "salt" and over 90% of the amino acids are in the form of this peculiar ion, having both positive (NH3+) and negative (COO-) charge. This results an ion which is not electrically charged towards its environment.\n\nReal ionisation of aa happens when OH- or H+ acts with it, resulting R-CHNH2COO- or R-CHNH3COOH+, respectively. aa's are thus amphoteric and react with hydroxyls or protons only in the -CHNH2COOH group. This causes no modifications of the R- group. \n\nIf the subject of your study are proteins, other things can happen. But observing only the chemical reactions of amino acids, no modification of R- group happens, I guess.\n\nI
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There are twenty standard amino acids:\nhttp://www.chemie.fu-berlin.de/chemistry/bio/amino-acids_en.html\nBut there are also two other non-standard amino acids:\nhttp://en.wikipedia.org/wiki/Amino_acid