leucin

1. n. A white, crystalline, nitrogenous substance formed in the decomposition of albuminous matter by pancreatic digestion, by the action of boiling dilute sulphuric acid, and by putrefaction. It is also found as a constituent of various tissues and organs, as the spleen, pancreas, etc., and likewise in the vegetable kingdom. Chemically it is to be considered as amido-caproic acid. Source: opted

2. A white, crystalline, nitrogenous substance formed in the decomposition of albuminous matter by pancreatic digestion, by the action of boiling dilute sulphuric acid, and by putrefaction. It is also found as a constituent of various tissues and organs, as the spleen, pancreas, etc., and likewise in the vegetable kingdom. Chemically it is to be considered as amido-caproic acid. (CH3)2CH.CH2.CH(NH2)-COOH. L-leucine, the natural form, is present in most proteins. Source: webster

3. A white, crystalline, nitrogenous substance formed in thedecomposition of albuminous matter by pancreatic digestion, by theaction of boiling dilute sulphuric acid, and by putrefaction. It isalso found as a constituent of various tissues and organs, as thespleen, pancreas, etc., and likewise in the vegetable kingdom.Chemically it is to be considered as amido-caproic acid.(CH3)2CH.CH2.CH(NH2)-COOH. L-leucine, the natural form, is present inmost proteins. Source: adambom

4. n. A white, crystalline, nitrogenous substance formed in the decomposition of albuminous matter by pancreatic digestion, by the action of boiling dilute sulphuric acid, and by putrefaction. It is also found as a constituent of various tissues and organs, as the spleen, pancreas, etc., and likewise in the vegetable kingdom. Chemically it is to be considered as amido-caproic acid. Source: ecdict

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