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  2. Glycine - Wikipedia

    en.wikipedia.org/wiki/Glycine

    Glycine is not widely used in foods for its nutritional value, except in infusions. Instead, glycine's role in food chemistry is as a flavorant. It is mildly sweet, and it counters the aftertaste of saccharine. It also has preservative properties, perhaps owing to its complexation to metal ions.

  3. Glycine (data page) - Wikipedia

    en.wikipedia.org/wiki/Glycine_(data_page)

    Pharmacological properties ... (Glycine) This page was last edited on 12 April 2023, at 11:33 (UTC). Text is available under the Creative Commons ...

  4. Glycine N-carboxyanhydride - Wikipedia

    en.wikipedia.org/wiki/Glycine_N-carboxyanhydride

    Glycine N-carboxyanhydride is an organic compound with the formula HNCH(CO) 2 O. A colorless solid, it is the product of phosgenation (reaction with phosgene) of glycine. [4] [5] Glycine N-carboxyanhydride is the simplest member of the amino acid N-carboxyanhydrides. It is also the parent of the 2,5-oxazolidinedione family of heterocycles.

  5. Talk:Glycine - Wikipedia

    en.wikipedia.org/wiki/Talk:Glycine

    It continues later on "Glycine, the simplest amino acid, has only a single hydrogen for an R group, and this hydrogen is not a good hydrogen bond former. Glycine's solubility properties are mainly influenced by its polar amino and carboxyl groups, and thus glycine is best considered a member of the polar, uncharged group."

  6. Glycine cleavage system - Wikipedia

    en.wikipedia.org/wiki/Glycine_cleavage_system

    The glycine cleavage system (GCS) is also known as the glycine decarboxylase complex or GDC. The system is a series of enzymes that are triggered in response to high concentrations of the amino acid glycine. [1] The same set of enzymes is sometimes referred to as glycine synthase when it runs in the reverse direction to form glycine. [2]

  7. Glycylglycine - Wikipedia

    en.wikipedia.org/wiki/Glycylglycine

    Glycylglycine is the dipeptide of glycine, making it the simplest peptide. [1] The compound was first synthesized by Emil Fischer and Ernest Fourneau in 1901 by boiling 2,5-diketopiperazine (glycine anhydride) with hydrochloric acid. [2] Shaking with alkali [1] and other synthesis methods have been reported. [3]

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