DOCSLIB.ORG

Forensic Science Wolosin Fingerprints & Inhydrin

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Forensic Science Wolosin Fingerprints & Inhydrin Forensic Science Wolosin Fingerprints & inhydrin Information : The reaction of amines with ninhydrin to form the colored reaction product known as Ruhemann's purple was discovered by Siegfried Ruhemann in 1910. An amine is an organic compound that contains a basic nitrogen atom with a lone pair. Amines are derivatives of ammonia. The reaction of amines, amino acids, peptides and related compounds with ninhydrin has found extensive use in the qualitative and quantitative analysis of such compounds in chemistry and biochemistry. However, the value of ninhydrin for the development of latent fingerprints was not realized until 1954 when Odén and von Hofsten suggested its use in criminal investigations. Ninhydrin is now the most widely used method for developing latent fingerprints on paper surfaces. Ninhydrin, as well as its analogues, reacts with the amino acid compound of the latent fingerprint deposit resulting from eccrine sweat gland secretions to give the dark purple product known as Ruhemann's purple (RP). Eccrine sweat glands are found all over the body but are most abundant on the palms of hands, soles of feet, and forehead. The ninhydrin method is very effective for the development of fingerprints on porous surface such as paper. However, some paper surfaces (certain bank notes, for example) react strongly with the reagent and its use is limited in such cases. Amino acids are stable compounds that, due to an affinity for cellulose, do not tend to migrate through a dry paper substrate with time. The amino acid content of the eccrine secretion also appears to remain relatively constant. As a result, very old latent prints can be developed with ninhydrin on documents stored under favorable conditions. The development of 30-year -old prints has been recorded. Figure 1 : The Chemical Composition of a Fingerprint Water (98.5%) Lactic Acid, Fatty Acids, Riboflavin, Pyridoxin, Glucose, Sugars, Organic Material (1%) Ammonia, Urea, Creatine, Fingerprint Residue Albumin, Peptides, Proteins, Isoagglutinogens Solid (1.5%) Inorganic Material (0.5%) Na+, K+, Ca+2 - -3 Cl , PO4 CO -2, SO -2 3 4 Figure 2 : ame and Chemical Structure of Organic Compounds in a Fingerprint Compound ame Compound Structure Lactic Acid Fatty Acid Riboflavin Pyridoxin Figure 2 (continued): ame and Chemical Structure of Material in a Fingerprint Compound ame Compound Structure Glucose Ammonia H 3 Urea Creatine Peptides (Polymers of amino acids) Glycine Proteins Polymers of Amino Acids (Pictured Above) Figure 3: The inhydrin Reaction The R-CHO notation in the products above is used to represent an aldehyde . An aldehyde has one alkyl group (indicated with R) and a hydrogen bonded to a carbonyl group (C = O ). The alkyl group indicated with the uppercase letter R is an alkane portion of a molecule, with one hydrogen removed to allow the carbon atom to bond to the functional carbonyl group . An alkane is a hydrocarbon (consist entirely of hydrogen and carbon) that only has single bonds . Questions : 1. How many different types of organic materials are deposited on a surface when you touch it? 2. What is an organic compound? Explain. 3. What is an amine? Where are amines derived from? 4. How many of the organic compounds found in a latent fingerprint are considered amines? Explain why. 5. Where do all of the secretions that make up a latent fingerprint come from? Explain. 6. The structures above contain lines with angles forming a variety of shapes. What do the lines represent? What do the angles between the lines represent? 7. What are the products formed in the Ninhydrin reaction (list the names). 8. Describe what an aldehyde is. 9. Draw a line angle formula for a basic aldehyde. 10. When ninhydrin is applied to a latent fingerprint a chemical reaction occurs as illustrated in Figure 3. Using the information provided in Figure 3 and the structures of the organic compounds found in a latent fingerprint narrow down an eliminate all of the compounds that CAN NOT BE REACTING WITH NINHYDRIN (cross them off in Figure 2). 11. Draw structure(s) of the compound(s) that are left on the list. Based on their structure and the structure of the products in the ninhydrin reaction, is it possible to identify what component of a latent fingerprint is reacting with ninhydrin? Explain. 12. Ninhydrin is a chemical compound applied to a latent fingerprint so that it will become visible to the forensic scientist. Why does the fingerprint become visible? Explain your answer. .
Load more

Recommended publications
  • Free Amino Nitrogen in Brewing
    fermentation Review Free Amino Nitrogen in Brewing Annie E. Hill * and Graham G. Stewart International Centre for Brewing & Distilling, Heriot-Watt University, Riccarton, Edinburgh EH14 4AS, Scotland; [email protected] * Correspondence: [email protected]; Tel.: +44-1314513458 Received: 22 January 2019; Accepted: 13 February 2019; Published: 18 February 2019 Abstract: The role of nitrogenous components in malt and wort during the production of beer has long been recognized. The concentration and range of wort amino acids impact on ethanolic fermentation by yeast and on the production of a range of flavour and aroma compounds in the final beer. This review summarizes research on Free Amino Nitrogen (FAN) within brewing, including various methods of analysis. Keywords: brewing; fermentation; free amino nitrogen; wort; yeast 1. Introduction The earliest written account of brewing dates from Mesopotamian times [1]. However, our understanding of the connection with yeast is relatively recent, starting with Leeuwenhoek’s microscope observations in the 17th century followed by the work of Lavoisier, Gay-Lussac, Schwann and others during the 18th and 19th centuries. It was not until the late 19th century that Pasteur demonstrated that fermented beverages result from the action of living yeast’s transformation of glucose (and other sugars) into ethanol [2–4]. Since then, our knowledge has expanded exponentially, particularly with the development of molecular biology techniques [5]. In this review, we cover the particular contribution that wort nitrogen components play in beer production during fermentation. A number of terms are used to define wort nitrogenous components: Free Amino Nitrogen (FAN) is a measure of the nitrogen compounds that may be assimilated or metabolised by yeast during fermentation.
    [Show full text]
  • Fingerprint Source Book Chapter 3 Finger Mark Development
    Fingerprint Source Book – Chapter 3: Finger mark development techniques within scope of ISO 17025 3.4 Ninhydrin 1. History 1.1 Ninhydrin was first synthesised by Ruhemann in 1910, and soon after this the development of a purple (‘dark blue’) reaction product was observed between the new compound and amino acids and proteins [1]. This reaction was further investigated by Adberhalden and Schmidt [2]; they tested a large number of compounds, both singly and in combination, in terms of the reaction products formed with ninhydrin. The purple reaction product was observed to form with proteins and polypeptides. Adberhalden and Schmidt also investigated the reactions with amino acids and different types of body fluid, noting that purple reaction products could be formed with sweat [3], and this could contaminate analyses unless it was ensured that reaction vessels, stirrers, etc. were clean. 1.2 The sensitivity of ninhydrin for proteins and amino acids resulted in its use for detection of amino acids by chromatography techniques and for quantitative measurements of amino acid contents. The first published suggestion that ninhydrin could be used for fingerprint detection was made by Oden and von Hofsten in 1954 [4] based on observations of fingerprints accidentally developed on paper items. They proposed a solution of ninhydrin dissolved in acetone and tested it on fingerprints deposited on a range of different types of paper. Oden later patented a refined formulation [5] that also included acetic acid and this soon became adopted worldwide as an alternative to the iodine and silver nitrate techniques then in use for detection of fingerprints on paper.
    [Show full text]
  • Technical Methods
    J Clin Pathol: first published as 10.1136/jcp.16.5.484 on 1 September 1963. Downloaded from J. clin. Path. (1963), 16, 484 Technical Methods To 25 ml. solution I add 1-5 ml. solution II im- Thin-layer chromatography for mediately before use. amino-acids and sugars For sugars see Smith (1960). Solution I Aniline, 1 g., diphenylamine 1 g., acetone to 100 ml. D. N. BARON and J. ECONOMIDIS1 From the Solution II Phosphoric acid (85%). Department of Chemical Pathology, Royal Free To 10 ml. solution I add 1 ml. solution II immediately Hospital, London before use. Although thin-layer chromatography is now an esta- PREPARATION OF PLATES blished and advancing technique in biochemistry (Demole, 1959, 1962; Stahl, 1962) it has not come into general use A clean plate is placed on a flat level surface; a strip of in chemical pathology. The procedures described below adhesive plaster is stuck down both sides of the plate are suggested as simple and rapid means ofdifferentiating with about 0-5 cm. on the plate and 0-5 cm. fixing the amino-acids and sugars in the laboratory. Many com- plate to the table (Lees and De Muria, 1962). A strip of mercial firms sell excellent but expensive equipment for Sellotape is then struck over each strip of plaster and thin-layer chromatography but this is not essential. smoothed down. The silica gel G is prepared: for amino- acids 1 part gel/2 parts water (w/v); for sugars 1 part SPECIAL APPARATUS gel/2 parts 0-1M boric acid (w/v).
    [Show full text]
  • Implications of Nitrogen Nutrition for Grapes, Fermentation and Wine
    242 Implications of nitrogen nutrition Australian Journal of Grape and Wine Research 11, 242–295, 2005 Implications of nitrogen nutrition for grapes, fermentation and wine SALLY-JEAN BELL and PAUL A. HENSCHKE The Australian Wine Research Institute, PO Box 197, Glen Osmond,Adelaide, SA 5064,Australia Corresponding authors: Sally-Jean Bell, facsimile: +61 8 8303 6601, email [email protected]; Paul A. Henschke, facsimile: +61 8 8303 6601, email [email protected] Abstract This review discusses the impacts of nitrogen addition in the vineyard and winery, and establishes the effects that nitrogen has on grape berry and wine composition and the sensory attributes of wine. Nitrogen is the most abundant soil-derived macronutrient in a grapevine, and plays a major role in many of the biological functions and processes of both grapevine and fermentative microorganisms. Manipulation of grapevine nitrogen nutrition has the potential to influence quality components in the grape and, ultimately, the wine. In addition, fermentation kinetics and formation of flavour-active metabolites are also affected by the nitrogen status of the must, which can be further manipulated by addition of nitrogen in the winery. The only consistent effect of nitrogen application in the vineyard on grape berry quality components is an increase in the concentration of the major nitrogenous compounds, such as total nitrogen, total amino acids, arginine, proline and ammonium, and consequently yeast- assimilable nitrogen (YAN). Both the form and amount of YAN have significant implications for wine quality. Low must YAN leads to low yeast populations and poor fermentation vigour, increased risk of sluggish/stuck/slow fermentations, increased production of undesirable thiols (e.g.
    [Show full text]
  • High Throughput Determination of Ammonium and Primary Amine
    High throughput determination of ammonium and primary amine compounds in environmental and food samples Fabien Robert-Peillard, Edwin Palacio, Marco Ciulu, Carine Demelas, Frédéric Théraulaz, Jean Luc Boudenne, Bruno Coulomb To cite this version: Fabien Robert-Peillard, Edwin Palacio, Marco Ciulu, Carine Demelas, Frédéric Théraulaz, et al.. High throughput determination of ammonium and primary amine compounds in environmental and food samples. Microchemical Journal, Elsevier, 2017, 133, pp.216-221. 10.1016/j.microc.2017.03.048. hal-01499481 HAL Id: hal-01499481 https://hal-amu.archives-ouvertes.fr/hal-01499481 Submitted on 18 Apr 2018 HAL is a multi-disciplinary open access L’archive ouverte pluridisciplinaire HAL, est archive for the deposit and dissemination of sci- destinée au dépôt et à la diffusion de documents entific research documents, whether they are pub- scientifiques de niveau recherche, publiés ou non, lished or not. The documents may come from émanant des établissements d’enseignement et de teaching and research institutions in France or recherche français ou étrangers, des laboratoires abroad, or from public or private research centers. publics ou privés. High throughput determination of ammonium and primary amine compounds in environmental and food samples F. Robert-Peillard1, E. Palacio Barco2, M. Ciulu1, C. Demelas1, F. Théraulaz1, J.-L. Boudenne1, B. Coulomb1 1 Aix Marseille Univ, CNRS, LCE UMR7376, 13331 Marseille, France. 2 Laboratory of Environmental Analytical Chemistry. University of the Balearic Islands, E- 07122 Palma de Mallorca, Illes Balears, Spain. SUPPLEMENTARY INFORMATION 12000 (a.u.) 10000 Intensity 8000 6000 4000 Fluorescnce 2000 0 8.8 9 9.2 9.4 9.6pH 9.8 10 10.2 10.4 10.6 Borate Carbonate CAPS + Sup.
    [Show full text]
  • Microbial Protease Or Yeast Extract-Alternative Additions For
    Microbial Protease or Yeast Extract-Alternative Additions for Improvement of Fermentation Performance and Quality of Beer Brewed with a High Rice Content Viet Man Le Van, Pierre Strehaiano, Duc Luong Nguyen, Patricia Taillandier To cite this version: Viet Man Le Van, Pierre Strehaiano, Duc Luong Nguyen, Patricia Taillandier. Microbial Protease or Yeast Extract-Alternative Additions for Improvement of Fermentation Performance and Quality of Beer Brewed with a High Rice Content. Journal- American Society of Brewing Chemists, American Society of Brewing Chemists, 2001, 59 (1), pp.10-16. 10.1094/ASBCJ-59-0010. hal-02143247 HAL Id: hal-02143247 https://hal.archives-ouvertes.fr/hal-02143247 Submitted on 29 May 2019 HAL is a multi-disciplinary open access L’archive ouverte pluridisciplinaire HAL, est archive for the deposit and dissemination of sci- destinée au dépôt et à la diffusion de documents entific research documents, whether they are pub- scientifiques de niveau recherche, publiés ou non, lished or not. The documents may come from émanant des établissements d’enseignement et de teaching and research institutions in France or recherche français ou étrangers, des laboratoires abroad, or from public or private research centers. publics ou privés. Open Archive Toulouse Archive Ouverte (OATAO) OATAO is an open access repository that collects the work of some Toulouse researchers and makes it freely available over the web where possible. This is an author's version published in: https://oatao.univ-toulouse.fr/22846 Official URL : https://doi.org/10.1094/ASBCJ-59-0010 To cite this version : Le Van, Viet Man and Strehaiano, Pierre and Nguyen, Duc Luong and Taillandier, Patricia Microbial Protease or Yeast Extract—Alternative Additions for Improvement of Fermentation Performance and Quality of Beer Brewed with a High Rice Content.
    [Show full text]
  • Dipeptide Complex with Ninhydrin Facilitated by Gemini (Msm)
    www.nature.com/scientificreports OPEN Kinetic study of the metal- dipeptide complex with ninhydrin facilitated by gemini (m-s-m) surfactant micelles Naved Azum1* & Dileep Kumar2,3 The three Gemini (m-s-m; m (head group) = 16 and s (spacer) = 4, 5, 6) surfactants have been synthesized and their impact on reaction of zinc(II)-glycylleucine complex ([Zn(II)-Gly-Leu]+) and ninhydrin were studied at temperature (343 K) and pH (5.0) using spectroscopic method. Infuence of several factors, viz., [Zn(II)-Gly-Leu]+, [ninhydrin], temperature and pH were also carried out on title reaction in geminis. Rates of reaction are the frst-order path in concentration of [Zn(II)-Gly-Leu]+ complex and fractional order path in concentration of ninhydrin. The catalysis of gemini 16-s-16 surfactant micelles was investigated below and above their critical micelle concentration (cmc) value and detailed elaboration were provided in the text. In the present case, rate constants, kψ, increased on increasing geminis ([gemini] are below their cmc, region I) and stayed nearly constant (region II). The shape of (region I and II) surfactants ([gemini] = 0 to 400 × 10 −5 mol dm−3) are similar to a cetyltrimethylammonium bromide, CTAB (single hydrophilic head group and hydrophobic part). Later, a sharp increment in rate was observed with higher [gemini] (region III, (Fig. 5). The study was catalyzed and accelerated quite enough by geminis (at concentrations below their cmc) compared to aqueous. An appropriate mechanism has been proposed for accounting for the distribution of reactants between aqueous and micellar pseudo phases. Resulting kinetic data were used to determine the binding constants of micelle-substrate (KB) and micelle-ninhydrin (KNin).
    [Show full text]
  • Separation of Amino Acids Based on Thin-Layer Chromatography by a Novel Quinazoline Based Anti-Microbial Agent
    American Journal of Analytical Chemistry, 2012, 3, 669-674 http://dx.doi.org/10.4236/ajac.2012.39088 Published Online September 2012 (http://www.SciRP.org/journal/ajac) Separation of Amino Acids Based on Thin-Layer Chromatography by a Novel Quinazoline Based Anti-Microbial Agent Supriti Sen*, Sandipan Sarkar*, Pijush Kundu, Subrata Laskar Department of Chemistry, The University of Burdwan, Golapbag, India Email: *[email protected] Received March 14, 2012; revised May 30, 2012; accepted June 9, 2012 ABSTRACT A newly designed quinazoline based compound, 6-pyridin-2-yl-5,6-dihydro-benzo[4,5]imidazo[1,2-c] quinazoline (PDBIQ) has shown the ability for the easy detection of nineteen amino acids on thin-layer chromatography plates as a spray reagent. This new reagent enabled to produce various distinguishable colors with amino acids with different RF values. The detection limits and the binding ability of PDBIQ with amino acids have been calculated. PDBIQ is also able to detect aminoacids from hydrolised seed protein. The title compound also exhibited profound inhibitory action against some gm (+ve) and gm (−ve) bacterial organisms. This paper deals with synthesis, spectroscopic application and biological evaluation of the organic moity. Keywords: Thin-Layer Chromatography; Amino Acid; Ninhydrin; Binding Constant; Antimicrobial Property 1. Introduction tivity (detection limit between 0.1 - 0.5 μg at cold condi- tion and 0.05 - 0.2 μg after heating). The chemistry of Quinazolines class compounds are very Herein we report an account on the systematic applica- promising because it shows wide spectram of biological tion of a newly designed quinazoline based spraying re- activity like analgesic and anti-inflammatoryanti, antim- agent (PDBIQ) for the detection of amino acids at trace icrobial, antihypertensive, anticancer [1-4] etc.
    [Show full text]
  • The Induction of Metachromasia and Circular Dichroism of Coomassie
    J. Biochem. 119, 400-406 (1996) The Induction of Metachromasia and Circular Dichroism of Coomassie Brilliant Blue R-250 with Collagen and Histone H1 Is Due to the Low Content of Hydrophobic Amino Acid Residues in These Proteins Shunji Hattori, Keiko Sakai, Kazuo Watanabe, and Tadahiko Fujii Nippi Research Institute of Biomatrix, Adachi-ku, Tokyo 120 Received for publication, August 14, 1995 Collagen and histone 111 are stained a pink-red color with Coomassie Brilliant Blue R-250 (Coomassie R) instead of the blue color of most proteins after SDS-PAGE. Spectrophoto metrically, this metachromasia was characterized by an increase in the absorbance at 535 nm and a decrease in the absorbance at 600nm. The ratio of the absorbance at 535nm to that at 600nm ranged from 1.5 to 2.5 for the pink-red-stained proteins and was about 1 for the blue stained proteins. In their amino acid composition, the pink-red-stained proteins collagen and histone Hl contained less than 11% of hydrophobic amino acid residues, whereas the five blue-stained proteins examined contained more than 25% of such residues. Collagen and histone Hl also induce circular dichroism (CD) of Coomassie R in the visible region with a different CD spectrum. In the case of native collagen, a CD (+) band at 530 nm with 105 molar ellipticity was observed, while the denatured collagen showed a CD (-) band at 530 nm. When the amino groups of the amino acid residues in collagen and histone Hl were converted into hydrophobic groups by fluorescamine treatment, these proteins stained bluer than pink-red and the induced CD was a lower intensity.
    [Show full text]
  • Germination-Arrest Factor (GAF): 3. Determination
    Biological Control 51 (2009) 181–190 Contents lists available at ScienceDirect Biological Control journal homepage: www.elsevier.com/locate/ybcon Germination-Arrest Factor (GAF): 3. Determination that the herbicidal activity of GAF is associated with a ninhydrin-reactive compound and counteracted by selected amino acids q Donald Armstrong a, Mark Azevedo b, Dallice Mills a, Bonnie Bailey a, Brian Russell a, Aleta Groenig a, Anne Halgren b, Gary Banowetz b,*, Kerry McPhail c a Department of Botany and Plant Pathology, Oregon State University, Corvallis, OR 97331, United States b USDA-ARS, NFSPRC National Forage Seed Production Research Center, Corvallis, OR 97331, United States c College of Pharmacy, Oregon State University, Corvallis, OR 97331, United States article info abstract Article history: A novel, naturally-occurring herbicide (Germination-Arrest Factor, GAF), produced by Pseudomonas fluo- Received 17 March 2009 rescens WH6 and several related isolates of rhizosphere bacteria, irreversibly arrests germination of the Accepted 10 June 2009 seeds of a wide range of graminaceous species, including a number of important grassy weed species. GAF Available online 14 June 2009 activity has been shown previously to be associated with a hydrophilic, low molecular weight compound that contains an acid group. In the present study, thin-layer chromatography (TLC) of extracts of WH6 Keywords: culture filtrate demonstrated that GAF activity migrates on TLC plates with a particular ninhydrin-reac- Amino acids tive compound. This compound was found to be present in GAF-producing P. fluorescens isolates and Annual bluegrass absent in P. fluorescens strains that lack the ability to produce GAF. Treatments, including mutagenesis, Biocontrol Grassy weeds which resulted in the loss of GAF activity in culture filtrates from P.
    [Show full text]
  • Chemoenzymatic Asymmetric Synthesis of the Metallo- Β
    University of Groningen Chemoenzymatic asymmetric synthesis of the metallo-β-lactamase inhibitor aspergillomarasmine A and related aminocarboxylic acids Fu, Haigen; Zhang, Jielin; Saifuddin, Mohammad; Cruiming, Gea; Tepper, Pieter G.; Poelarends, Gerrit J. Published in: Nature Catalysis DOI: 10.1038/s41929-018-0029-1 IMPORTANT NOTE: You are advised to consult the publisher's version (publisher's PDF) if you wish to cite from it. Please check the document version below. Document Version Publisher's PDF, also known as Version of record Publication date: 2018 Link to publication in University of Groningen/UMCG research database Citation for published version (APA): Fu, H., Zhang, J., Saifuddin, M., Cruiming, G., Tepper, P. G., & Poelarends, G. J. (2018). Chemoenzymatic asymmetric synthesis of the metallo-β-lactamase inhibitor aspergillomarasmine A and related aminocarboxylic acids. Nature Catalysis, 1(3), 186-191. https://doi.org/10.1038/s41929-018-0029-1 Copyright Other than for strictly personal use, it is not permitted to download or to forward/distribute the text or part of it without the consent of the author(s) and/or copyright holder(s), unless the work is under an open content license (like Creative Commons). Take-down policy If you believe that this document breaches copyright please contact us providing details, and we will remove access to the work immediately and investigate your claim. Downloaded from the University of Groningen/UMCG research database (Pure): http://www.rug.nl/research/portal. For technical reasons the number of authors shown on this cover page is limited to 10 maximum. Download date: 25-09-2021 ARTICLES https://doi.org/10.1038/s41929-018-0029-1 Chemoenzymatic asymmetric synthesis of the metallo-β-lactamase inhibitor aspergillomarasmine A and related aminocarboxylic acids Haigen Fu1,2, Jielin Zhang1,2, Mohammad Saifuddin1,2, Gea Cruiming1, Pieter G.
    [Show full text]
  • Aminocarboxylic Acids Related to Aspergillomarasmine a (AMA) And
    Electronic Supplementary Material (ESI) for ChemComm. This journal is © The Royal Society of Chemistry 2020 Supplementary Information for: Aminocarboxylic acids related to aspergillomarasmine A (AMA) and ethylenediamine-N,N'-disuccinic acid (EDDS) are strong zinc- binders and inhibitors of the metallo-beta-lactamase NDM-1 Kamaleddin H. M. E. Tehrani,†a Haigen Fu,†b Nora C. Brüchle,a Vida Mashayekhi,c Alejandro Prats Luján,b Matthijs J. van Haren,a Gerrit J. Poelarends,*b and Nathaniel I. Martin*a aBiological Chemistry Group, Institute of Biology Leiden, Leiden University, Sylviusweg 72, 2333 BE Leiden, The Netherlands. E-mail: [email protected] bDepartment of Chemical and Pharmaceutical Biology, University of Groningen, Antonius Deusinglaan 1, 9713 AV Groningen, The Netherlands. E-mail: [email protected] cDivision of Cell Biology, Department of Biology, Faculty of Science, Utrecht University, Utrecht, The Netherlands. † Denotes equal contribution. S1 Table of contents S3……………………………………………………...…… General information S4-S7…………………………………………. ………………………..Synthesis S8-S14………………………………………………………………NMR spectra S15-S16………………………………. Enzyme inhibition assay and IC50 curves S17……………………………………… ………Isothermal titration calorimetry S18-S23……………………………………………………..… ITC thermograms S24………………………………………………………......Antibacterial activity S25…………………………………………………….....Table of synergy results S26……………………………………………………….………...…. References S2 General information Fumaric acid and diamines (7a-i) were purchased from Sigma-Aldrich Chemical Co. (St. Louis, MO), TCI Europe N.V., or Thermo Fisher Scientific (Geel, Belgium). Solvents were purchased from Biosolve (Valkenswaard, The Netherlands) or Sigma-Aldrich Chemical Co. Ingredients for buffers and media were obtained from Duchefa Biochemie (Haarlem, The Netherlands) or Merck (Darmstadt, Germany). Dowex 50W X8 resin (hydrogen form, 100-200 mesh) was purchased from Sigma-Aldrich Chemical Co.
    [Show full text]