Amino acid — definition (Food Biotechnology)

Food Biotechnology

Any of 20 basic building blocks of proteins-- composed of a free amino (NH2) end, a free carboxyl (COOH) end, and a side group (R).

Susan Allender-Hagedorn and Charles Hagedorn — An Agricultural and Environmental Biotechnology Annotated Dictionary

A compound containing both amino (-NH₂) and carboxyl (-COOH) groups. In particular, any of 20 basic building blocks of proteins having the formula NH₂-CR-COOH, where R is different for each specific amino acid. See: annex 3.

UN Food and Agriculture Organization — Glossary of Biotechnology for Food and Agriculture

Healthcare› Medicine

Cancer

(uh-MEE-noh A-sid) One of several molecules that join together to form proteins. There are 20 common amino acids found in proteins.

National Cancer Institute — Dictionary of Cancer Terms

Science› Biotechnology and Genetics

Human Genome

Any of a class of 20 molecules that are combined to form proteins in living things. The sequence of amino acids in a protein and hence protein function are determined by the genetic code.

Human Genome Project — Human Genome Project