On the Origin of the Fore-Protein 



121 



Formation of Aromatic Amino Acids 



NH NH NH 



\ Ar— CHO I I 



CH2 < " CH— CHOH— Ar — J- CH— CH2— Ar 



CO 



CO 



CO 



Ar = — CH2 



_^ ^ 



, — CH2 



./- ■^^■^: 



-CH2-n /\ ,-CH2-C = CH 



-OH, — CH2 



NH 



CH2 H2C=C 



H 



Formation of Valine, Leucine, Isoleucine 



NH CH3 



I 

 H2C^CH— CH3 CH— CH 



CH3 



CHs 



CO 



\ NH 



CH3 I /' 



— ^ CH— CH2— CH 



I \ 



CO CHs 



Valine 



Leucine 



N NH 



\ / 

 C 

 H 



CHs— CH^CH— CH, NH CH3 



CH— CH Isoleucine 



. I 



CO CH2— CHs 



I 



Fig. 6. 



heated to 130° for 5 hours with an excess of but-2-ene (probably containing a 

 certain amount of z^obutene) in the presence of o-i% but-2-ene ozonide, the 

 formation of a small quantity of leucine (or isoleucine) was observed by paper 

 and column chromatography after hydrolysing the reaction product. Fig. 7 

 shows a column-chromatographic elution curve of the hydrolysate. 



& 







Dowex -50 

 0-9x100 cm 



Glycine 



Leucine 



100 

 -pH 3-42- 



200 



300 ml 

 iDH 4-25 



M/10 citrate buffer m/10 citrate buffer 



Fig. 7. Hydrolysate of reaction product of butene with polyglycine. 



