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Akabori amino-acid reaction : ウィキペディア英語版 | Akabori amino-acid reaction
There are several Akabori amino acid reactions, which are named after Shiro Akabori (1900–1992), a Japanese chemist. In the first reaction, an α-amino acid is oxidised by heating it with an oxidizing sugar.
In the second reaction, an α-amino acids and esters are reduced by sodium amalgam and ethanolic HCl to give α-amino aldehydes.
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