Assertion: amino acid | /r/HasProperty | sensitive
Facets:
value: to racemization
type: CAUSE
value: especially
type: DEGREE
Source sentences:
text: Amino acids are especially sensitive to racemization during either the formation of the peptide bond which links the amino acids together, or the breaking of this bond during the hydrolysis of proteins or of peptides (peptides are fragments of proteins of much shorter length than the intact protein).
text: Amino acids, as noted above, are also sensitive to racemization during the breaking of the peptide bond, or hydrolysis.