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Glutamine was first isolated from beet juice in 1883 by Schulze and Bosshard (1), and since that time it has been the subject of continued interest and research. The widespread occurence of this amide in nature, in bath the free and combined state, is consistent with a significant metabolic role, and there is evidence for its participation in a variety of enzymatic reactions.
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Coles et al. (1962) studied this question.
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