Abstract
IDENTIFICATION OF FREE AMINO ACIDS IN SEVERAL CRUDE EXTRACTS OF WAX BEANS (P. VULGARIS) USING THIN-LAYER CHROMATOGRAPHY

Anil Kumar*, Mukesh Kumar and Randhir Singh

ABSTRACT

Phaseolus vulgaris, is a common bean, which is used as edible food. In this paper an attempt have been done to
identify the free amino acids in it by using chromatographic technique (TLC). It was found that various essential
and non essential amino acids were present in Phaseolus vulgaris,. and they can be identified easily by TLC.

Keywords: Phaseolus vulgaris, essential and non essential amino acid, Protein, Thin layer chromatography.


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