• Definition for "glutamic acid"
    • A nonessential amino acid, C5H9NO4, occurring extensively in-plant…
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  • Hypernym for "glutamic acid"
  • Cross Reference for "glutamic acid"
  • Etymologically Related for "glutamic acid"
  • Medical Dictionary for "glutamic acid"

glutamic acid definition

  • noun:
    • A nonessential amino acid, C5H9NO4, occurring extensively in-plant and animal muscle and proteins, and having monosodium glutamate as a salt.
    • A nonessential amino acid, α-amino-glutaric acid, occurring widely in animal and plant tissues; the salt, monosodium glutamate is used as a flavour-enhancing seasoning.
    • an amino acid happening in proteins; important in the nitrogen k-calorie burning of flowers; used in monosodium glutamate to enhance the flavor of meats
    • A nonessential amino acid, C5H9NO4, occurring widely in-plant and animal structure and proteins, and achieving monosodium glutamate as a salt.
    • A nonessential amino acid, α-amino-glutaric acid, happening commonly in animal and plant cells; the salt, monosodium glutamate can be used as a flavour-enhancing seasoning.
    • an amino acid occurring in proteins; important in the nitrogen metabolism of flowers; utilized in monosodium glutamate to boost the taste of meat
    • A nonessential amino acid, C5H9NO4, occurring commonly in-plant and animal structure and proteins, and achieving monosodium glutamate as a salt.
    • A nonessential amino acid, α-amino-glutaric acid, happening widely in pet and plant cells; the salt, monosodium glutamate is employed as a flavour-enhancing seasoning.
    • an amino acid happening in proteins; essential in the nitrogen metabolic rate of flowers; utilized in monosodium glutamate to enhance the flavor of meat
    • A nonessential amino acid, C5H9NO4, occurring widely in-plant and animal structure and proteins, and having monosodium glutamate as a salt.
    • A nonessential amino acid, α-amino-glutaric acid, occurring widely in animal and plant tissues; the salt, monosodium glutamate is used as a flavour-enhancing seasoning.
    • an amino acid occurring in proteins; essential in the nitrogen k-calorie burning of flowers; utilized in monosodium glutamate to enhance the flavor of meats
    • A nonessential amino acid, C5H9NO4, occurring widely in-plant and animal tissue and proteins, and achieving monosodium glutamate as a salt.
    • A nonessential amino acid, α-amino-glutaric acid, occurring widely in pet and plant tissues; the salt, monosodium glutamate is employed as a flavour-enhancing seasoning.
    • an amino acid occurring in proteins; essential in the nitrogen metabolic process of plants; found in monosodium glutamate to boost the taste of meat
    • A nonessential amino acid, C5H9NO4, happening extensively in-plant and animal tissue and proteins, and having monosodium glutamate as a salt.
    • A nonessential amino acid, α-amino-glutaric acid, happening extensively in pet and plant tissues; the salt, monosodium glutamate is used as a flavour-enhancing seasoning.
    • an amino acid occurring in proteins; important in the nitrogen k-calorie burning of plants; utilized in monosodium glutamate to boost the flavor of meats
    • A nonessential amino acid, C5H9NO4, occurring extensively in plant and animal tissue and proteins, and achieving monosodium glutamate as a salt.
    • A nonessential amino acid, α-amino-glutaric acid, happening extensively in animal and plant areas; the salt, monosodium glutamate can be used as a flavour-enhancing seasoning.
    • A nonessential amino acid, C5H9NO4, occurring commonly in plant and animal muscle and proteins, and achieving monosodium glutamate as a salt.
    • A nonessential amino acid, C5H9NO4, occurring extensively in-plant and animal tissue and proteins, and achieving monosodium glutamate as a salt.
    • A nonessential amino acid, α-amino-glutaric acid, happening extensively in pet and plant areas; the sodium, monosodium glutamate is employed as a flavour-enhancing seasoning.
    • A nonessential amino acid, α-amino-glutaric acid, occurring extensively in animal and plant areas; the salt, monosodium glutamate is employed as a flavour-enhancing seasoning.
    • an amino acid occurring in proteins; important in the nitrogen metabolic process of flowers; found in monosodium glutamate to improve the taste of meats
    • A nonessential amino acid, C5H9NO4, occurring extensively in plant and animal muscle and proteins, and achieving monosodium glutamate as a salt.
    • A nonessential amino acid, α-amino-glutaric acid, occurring extensively in pet and plant areas; the sodium, monosodium glutamate can be used as a flavour-enhancing seasoning.
    • an amino acid occurring in proteins; important in the nitrogen metabolism of flowers; used in monosodium glutamate to improve the flavor of meat
    • A nonessential amino acid, C5H9NO4, happening commonly in plant and animal muscle and proteins, and achieving monosodium glutamate as a salt.
    • an amino acid occurring in proteins; important in the nitrogen k-calorie burning of plants; utilized in monosodium glutamate to enhance the flavor of meat
    • A nonessential amino acid, α-amino-glutaric acid, happening commonly in pet and plant areas; the salt, monosodium glutamate is used as a flavour-enhancing seasoning.
    • an amino acid happening in proteins; important in the nitrogen metabolic rate of flowers; utilized in monosodium glutamate to enhance the flavor of meat
    • an amino acid occurring in proteins; essential in the nitrogen kcalorie burning of flowers; found in monosodium glutamate to enhance the taste of meat
  • adjective:
    • a nitrogenous natural acid obtained from specific albuminoids, as gluten; -- labeled as additionally amido-glutaric acid.
    • a nitrogenous natural acid obtained from particular albuminoids, as gluten; -- labeled as also amido-glutaric acid.
    • a nitrogenous natural acid received from specific albuminoids, as gluten; -- called in addition amido-glutaric acid.
    • a nitrogenous natural acid received from certain albuminoids, as gluten; -- called in addition amido-glutaric acid.
    • a nitrogenous organic acid received from particular albuminoids, as gluten; -- called also amido-glutaric acid.
    • a nitrogenous organic acid obtained from specific albuminoids, as gluten; -- called in addition amido-glutaric acid.
    • a nitrogenous natural acid received from specific albuminoids, as gluten; -- labeled as also amido-glutaric acid.
    • a nitrogenous natural acid obtained from particular albuminoids, as gluten; -- labeled as also amido-glutaric acid.
    • a nitrogenous natural acid received from certain albuminoids, as gluten; -- called in addition amido-glutaric acid.
    • a nitrogenous natural acid obtained from particular albuminoids, as gluten; -- labeled as in addition amido-glutaric acid.
    • a nitrogenous natural acid received from particular albuminoids, as gluten; -- labeled as additionally amido-glutaric acid.
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