Valine
Historical document, translated for reference. It reflects medical knowledge of the 1920s–30s and is not medical advice.
Summary
Valine is an a-aminoisovaleric acid and a structural element of proteins, found in small quantities in various protein substances, legume sprouts, and Swiss cheese. The 1930s article details its chemical properties, melting point, optical rotation, and close similarity to leucine.
Encyclopedia entry (1928–1936)
VALINE, a-aminoisovaleric acid (CH3)2CH.CH(NH2).COOH, one of the structural elements of protein. It is contained in insignificant amounts (0.15–7.2%) in all protein substances; in a free state, it is found in the sprouts of leguminous plants and in Swiss cheese. It forms silvery leaflets, similar to leucine crystals, with a melting point of 315°; it is dextrorotatory ([a]20D in 20% HCl = +28.8°). Valine is very similar to leucine and is separated from it with difficulty.
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“Valine.” Soviet Medical Encyclopedia. English translation of Bolshaya Meditsinskaya Entsiklopediya, 1st ed. (Moscow, 1928–1936), ed. N. A. Semashko. https://sovietmedicalencyclopedia.pages.dev/article/valine/