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Abstract
The degradation of branched-chain amino acids (valine, leucine, and isoleucine) in subcritical water was measured from 290 °C to 330 °C. The degradation process at any temperature obeyed first-order kinetics. The energy of activation for the degradation of each amino acid could be estimated according to the Arrhenius equation. The pH value of the reaction mixture increased during the degradation process.