By George Gamow

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The majority of hydrolysis appears to occur during the first 5-8 minutes of heating. Hydrolysis speed is a function of temperature (5). In order to achieve temperatures above 110 °C (the atmospheric boiling point of 6 N HC1) the hydrolysis must be performed in a sealed vessel to generate elevated pressures. 72 MPa (250 psig). 03 MPa (150 psig). Table I and Figures 2 and 3 show the capabilities of vapor phase microwave hydrolysis used to prepare a well characterized protein for amino acid analysis.

Majetich, George, and Defauw, Jean (1987) Tetrahedron Lett. 28 (52), 6553. 20. B. (1986) Anal. Chem. 58, 261. 21. Chen, Shui-Tein, Chiou, Shyh-Horng, Chu, Yen-Ho, and Wang, Kung-Tsung (1987) Int. J. Peptide Protein Res. 30, 572. 22. -T. (1988) J. Chromatogr. 456, 357. 23. Axelsen, V. " Poster paper presented at American Oil Chemists Society Meeting, Phoenix, AZ, USA, May 9, 1988. 24. Axelsen, V. " Poster paper presented at Eighth International Symposium on HPLC of Proteins, Peptides, and Polynucleotides, Copenhagen, Denmark, November 2, 1988.

Another benefit of short hydrolysis times is that it is possible to easily observe leaks. Several leaks occurred during the course of this study and the pressure drop was a very useful diagnostic indicator. These data were eliminated (12 minutes without additives and 10 minutes with additives). One of the 24 hour hydrolyses (without additives) suffered an apparent leak but this was not discovered until the samples were analyzed, as may be seen in Table I. There is a definite depression in the values for tyrosine and methionine and an increase in the variation among data for hydrolysis reactions which suffered leaks.

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A Planet Called Earth by George Gamow


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