Asparagine

   C4H8N2O3
  Asparagine, also known as asparamide, is α-amino acid that is found in many proteins, particularly in plant proteins, such as in asparagus. Asparagine is closely related to the amino acid aspartic acid, into which it is easily hydrolized.
  In humans, the L-isomer of asparagine, which is the only form that is involved in protein synthesis, is one of the 20 standard amino acids common in animal proteins and required for normal functioning in humans. However, asparagine is considered to be a "non-essential amino acid" since it does not have to be taken in with the diet, but can be synthesized by the human body from other compounds through chemical reactions—in this case, synthesized easily from aspartic acid.
   Asparagine was first isolated in 1806 from asparagus juice, in which it is abundant—hence its name. Asparagine was the first amino acid to be isolated.
  Asparagine's three letter code is ASN, its one letter code is N, and its systematic name is 2-Amino-3-carbamoylpropanoic acid (IUPAC-IUB 1983). A three-letter designation for either asparagine or aspartic acid is Asx 
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       Item                                Index                    

 Assay                            99.0～101.0%       

 Specific rotation [a]D20   +34.3°～+36.5°           

 State of solution            clear & colorless           

(Transmittance T430)               ≥98.0%            

 Chloride(Cl)                       ≤0.020%               

 Ammonium(NH4)                 ≤0.10%          

 Sulfate(SO4)                       ≤0.020%             

 Iron(Fe)                              ≤10ppm            

 Heavy metals(Pb)                ≤10ppm            

 Arsenic(As2O3)                   ≤1ppm          

 Other amino acids       Meets the requirements    

Loss on drying             11.5%～12.5%         

 Residue on ignition             ≤0.1%                 
Packing in 25 kg paper drums.