MALATE Meaning and
Definition
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Malate refers to a chemical compound that is associated with several important processes in biology and biochemistry. This organic compound is derived from malic acid, which is found in abundance in various fruits and vegetables. Malate is characterized by its dicarboxylic acid structure, consisting of two carboxyl (COOH) groups. It is commonly found in the form of a salt, known as a malate salt, with the most common example being potassium malate.
In physiology, malate plays a critical role in energy metabolism, particularly in the Krebs cycle, also known as the citric acid cycle or tricarboxylic acid cycle. This cycle aids in the production of adenosine triphosphate (ATP), the main energy currency of the cell. Malate is actively involved in the conversion of pyruvate into energy by donating its electrons in the form of NADH. Additionally, it serves as an intermediate in the transport of carbon dioxide and nitrogen across cells.
Malate is also utilized in the field of food and beverages. It is commonly added as a food additive to enhance acidity, flavor, and preservation. The compound provides a characteristic tartness, making it a popular ingredient in various food products, such as candies, jams, and fruit-based desserts. In the context of wine production, malate is a primary acid component found in grapes, contributing to the overall taste and balance of the wine.
Overall, malate is a versatile compound widely recognized for its involvement in key biological processes, as well as its culinary applications in the food and beverage industry.
Common Misspellings for MALATE
Etymology of MALATE
The word "malate" comes from the Latin term "malatum", which means "apple". This is based on its original source, malic acid, which was first extracted from apples. The suffix "-ate" in chemistry is used to indicate the salt of an acid. Therefore, "malate" refers to any salt or ester of malic acid.
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