monophosphate

I wanted to explore signals transmitted through more complex biochemicals such as cAMP (cyclic 3',5-adenosine monophosphate) and the wider, more fashionable world of macromolecular interactions.

Roger Y. Tsien - Autobiography 2009

Embden isolated adenosine monophosphate (AMP) in 1928, Meyerhof and others began a serious search for other phosphates involved in glycolysis and yeast fermentation.

Otto Meyerhof and the Physiology Institute: the Birth of Modern Biochemistry 2010

May elevate levels of cyclic adenosine monophosphate to boost memory.

Give Your Intellect a Boost — Just Say Yes to Doing the Right Drugs! 2008

Work with fruit flies, sea slugs, and mice has revealed the role of the cyclic adenosine monophosphate (cAMP) - protein kinase A (PKA) - cAMP responsive-element binding protein (CREB) signaling pathway in key forms of experience-driven synaptic plasticity.

Multiple Realizability Bickle, John 2006

Basically, there are three major chemicals that the tongue detects as being flavorful: inosine monophosphate (IMP), guanine monophosphate (GMP), and glutamate.

April 2005 2005

I had a few left over beef bones as well, so I threw those into the soup to add some more iosine monophosphate umami into the mix to counter act the predominantly glutamate-powered broth.

The Best Recycled Turkey - Ramen 2005

I had a few left over beef bones as well, so I threw those into the soup to add some more iosine monophosphate umami into the mix to counter act the predominantly glutamate-powered broth.

Archive 2005-11-01 2005

Basically, there are three major chemicals that the tongue detects as being flavorful: inosine monophosphate (IMP), guanine monophosphate (GMP), and glutamate.

Archive 2005-04-01 2005

When a cell extracts energy from ATP, it is transformed into a series of smaller molecules, one of which, IMP inosine monophosphate, has a savory taste similar to that of glutamate.

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

They break proteins into savory amino acids; glycogen into sweet glucose; the energy currency ATP into savory IMP inosine monophosphate; fats and fat-like membrane molecules into aromatic fatty acids.

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004