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Biomolecules are unstable under "black smoker" conditions

Lüdemann, Hans-Dietrich ; Bernhardt, Günther ; Jaenicke, Rainer ; Koenig, Helmut ; Stetter, Karl Otto


The effects of high hydrostatic pressure on hydrolysis and hydrothermal degrdn. of amino acids, polyglycine, and thermophilic bacteria were studied. Most amino acids, after 6 h incubation on 250 Deg and 260 bar, pH 2 and 7.6, were transformed or decompd. Glycine, alanine, and NH3 increased drastically, suggesting that they are degrdn. products. To det. the stability of the peptide bond, ...


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