Asparagine

Asparagine, $C\_2H\_3NH\_2\; \backslash left\backslash \{\; \backslash begin\{array\}\{l\}\; CONH\_2\; \backslash \backslash \; COOH\; \backslash end\{array\}\; \backslash right.\; +\; 2H\_2O$, is a crystalline substance which exists ready formed in common asparagus, marsh-mallow, potatoes, chestnuts, liquorice-root, and the young shoots of peas, beans, &c. It is readily obtained from the expressed juice of the young shoots of asparagus, which, after filtration and evaporation to a syrup, soon deposits it in crystalline prisms of a right rhombic form. These crystals dissolve freely in boiling water, the cooled solution having a mawkish and cooling taste, and a slight acid reaction. From a chemical point of view, asparagine is regarded as the Amide (q.v.) of aspartic acid, and forms compounds with acids and alkalies.