leucin , także: leucine

By decomposition with sulphuric acid it yields leucin and tyrosin, as does albumin.

Upon treatment with sulphuric acid, legumin gives leucin, tyrosin, and glutamic and aspartic acids.

Like keratin it resists the action of most chemical agents, and by decomposition with sulphuric acid yields leucin and tyrosin.

Unlike the pepsin of the gastric juice, it acts in a neutral or alkaline fluid, and not only converts the albuminous matter of the food into soluble peptones, but also, in part, into leucin and tyrosin.