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The Collaborative International Dictionary

Tyrosin \Tyr"o*sin\, n. [Gr. ? cheese.] (Physiol. Chem.) A white crystalline nitrogenous substance present in small amount in the pancreas and spleen, and formed in large quantity from the decomposition of proteid matter by various means, -- as by pancreatic digestion, by putrefaction as of cheese, by the action of boiling acids, etc. Chemically, it consists of oxyphenol and amidopropionic acid, and by decomposition yields oxybenzoic acid, or some other benzol derivative. [Written also tyrosine.]

Douglas Harper's Etymology Dictionary

white, crystalline amino acid, 1857, coined 1846 by German chemist Justus von Liebig (1803-1873), who had first obtained it a year before from the products of a fusion of old cheese and potash, from Greek tyros "cheese" (from PIE *tu-ro-, from *teue- (2) "to swell" (see thigh) on the notion of "a swelling, coagulating") + chemical suffix -ine (2).


n. (context amino acid English) A nonessential amino acid C9H11NO3 found in most animal proteins, especially casein.


n. an amino acid found in most proteins; a precursor of several hormones


Tyrosine (Tyr or Y) or 4-hydroxyphenylalanine is one of the 22 amino acids that are used by cells to synthesize proteins. It is a non-essential amino acid with a polar side group. Its codons are UAC and UAU. The word "tyrosine" is from the Greek tyros, meaning cheese, as it was first discovered in 1846 by German chemist Justus von Liebig in the protein casein from cheese. It is called tyrosyl when referred to as a functional group or side chain. Tyrosine is a hydrophobic amino acid.

Usage examples of "tyrosine".

Include the ecdysone construct with the tyrosine hydroxylase promoter we used with our recent mouse experiments.

In the normal individual, the amino acid phenylalanine, an essential constituent of proteins, is routinely converted in part to the related amino acid tyrosine, also an essential constituent of proteins.

Since most of the abbreviations consist of the first three letters of the name, they are not difficult to memorize: glycine gly alanine ala valine val leucine leu asparagine asp'Ntb aspartic acid asp glutamine ghrNH2 glutamic acid glu THE HUMAN BRAIN isoleucine proline phenylalanine tyrosine tryptophan serine threonine ileu pro phe tyr try ser thr lysine histidine lys his arginine methionine arg met cystine cysteine cy-S-cy-SH Of the abbreviations that are more than the first three letters of the names, ileu, asp-NH2, and ghrNH2 should be clear.

Your work with tyrosine hydroxylase interaction with catecholamines is little short of rev­olutionary.

Your work with tyrosine hydroxylase interaction with catecholamines is little short of rev­.