Yellow or dark yellow powder C6H14N4O2 L-Arginine Feed Grade Amino
CAS No.: 74-79-3
Molecule Formula: C6H14N4O2
Molecule Weight: 174.20
Property: white crystals or crystalline powder; bitter taste, Very
soluble in water.
Arginine is a conditionally nonessential amino acid, meaning most
of the time it can be manufactured by the human body,
and does not need to be obtained directly through the diet.
The biosynthetic pathway however does not produce sufficient
arginine, and some must still be consumed through diet.
Individuals who have poor nutrition or certain physical conditions
may be advised to increase their intake of foods containing
arginine. Arginine is found in a wide variety of foods, including:
dairy products (e.g., cottage cheese, ricotta, milk, yogurt, whey protein drinks), beef, pork (e.g., bacon, ham),gelatin , poultry
(e.g. chicken and turkey light meat), wild game (e.g. pheasant, quail), seafood (e.g., halibut, lobster, salmon, shrimp, snails,
wheat germ and flour, buckwheat, granola, oatmeal, peanuts, nuts (coconut, pecans, cashews, walnuts, almonds,
Brazil nuts, hazelnuts, pinenuts), seeds (pumpkin, sesame, sunflower), chick peas, cooked soybeans, Phalaris canariensis
(canaryseed or ALPISTE)
Arginine is synthesized from citrulline by the sequential action of the cytosolic enzymes argininosuccinate synthetase (ASS)
and argininosuccinate lyase (ASL).
In terms of energy,
this is costly, as the synthesis of each molecule of
argininosuccinate requires hydrolysis of adenosine triphosphate (ATP) to
adenosine monophosphate (AMP), i.e., two ATP equivalents.
Taking an excess of arginine essentially gives more energy by
saving ATPs that can be used elsewhere.
Yellow or dark yellow powder
Loss on drying