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Send EmailGlycine, Gly, Glycine, Aminoacetic Acid, Glycocoll, 56-40-6
| Property | Details |
|---|---|
| Product Name | Glycine |
| CAS Number | 56-40-6 |
| EINECS Number | 200-272-2 |
| Molecular Formula | C₂H₅NO₂ |
| Molecular Weight | 75.07 g/mol |
| MDL Number | MFCD00008131 |
| RTECS | MB7600000 |
| HS Code | 29224910 |
| JECFA Number | 1421 |
| FEMA Number | 3287 |
| Merck Index | 14,4491 |
| BRN | 635782 |
Glycine is known by many names across different industries and applications:
Common Names: Gly, Glycine, Aminoacetic acid, Glycocoll
Chemical Synonyms: H-Gly-OH, L-Glycine (used informally), Aminoethanoic acid
Grade-Specific Names: Glycine BP, Glycine USP, USP24 Glycine USP24, Glycine (Food Grade), Glycine (Feed Grade), Glycine (Tech Grade), Glycine (Pharma Grade)
Laboratory Names: Blotting Buffer, Glycine, Free Base
IUPAC Name: 2-Aminoacetic acid
InChI: InChI=1/C2H5NO2/c3-1-2(4)5/h1,3H2,(H,4,5)
InChI Key: DHMQDGOQFOQNFH-UHFFFAOYSA-N
| Property | Value |
|---|---|
| Appearance | White crystalline powder (or white monoclinic/hexagonal crystals) |
| Odor | Odorless |
| Taste | Characteristic sweet taste |
| Color (APHA) | <5 (200 mg/mL solution) |
| Density | 1.595 g/cm³ |
| Melting Point | 240 °C (dec.) – decomposes upon melting |
| Boiling Point | 233°C |
| Flash Point | 176.67°C |
| Refractive Index | 1.4264 (estimate) |
| pKa | 2.35 (at 25°C) |
| pH | 4 (0.2 molar aqueous solution) |
| pH Range | Acid-base indicator discoloration at pH 4 |
| Vapor Pressure | 0.0000171 Pa (25 °C) |
| Stability | Stable. Combustible. Incompatible with strong oxidizing agents. |
| Storage Condition | 2-8°C |
| Maximum Wavelength (λmax) | λ: 260 nm Amax: 0.05; λ: 280 nm Amax: 0.05 |
| Solvent | Solubility | Conditions |
|---|---|---|
| Water | 25 g/100 mL | at 25 °C |
| 39.1 g/100 mL | at 50 °C | |
| 54.4 g/100 mL | at 75 °C | |
| 67.2 g/100 mL | at 100 °C | |
| Anhydrous Ethanol | ~0.06 g/100g | Extremely slightly soluble |
| Pyridine | Soluble (164 g/100mL) | |
| Acetone | Practically insoluble | |
| Ether | Practically insoluble |
Maximum Wavelength (λmax):
λ: 260 nm Amax: 0.05
λ: 280 nm Amax: 0.05
Glycine can be produced through several industrial methods:
Monochloroacetic Acid Amination (Most Common in China):
Ammonia water and ammonium bicarbonate are mixed and heated.
Chloroacetic acid solution is added dropwise.
The mixture is reacted, cooled, and crystallized.
The crude product is recrystallized from water/methanol.
Yield: ~42% (traditional) or up to 92-94% with urotropine (hexamine) as a catalyst.
Raw material consumption (per ton): Monochloroacetic acid (95%): 1600kg; Liquid ammonia: 880kg; Urotropine: 350kg; Methanol (95%): 1100kg.
Strecker Method:
Formaldehyde reacts with sodium cyanide (or potassium cyanide) and ammonium chloride.
Methylene amino acetonitrile is formed and then decomposed with sulfuric acid in ethanol.
Barium hydroxide is added, followed by sulfuric acid to precipitate barium.
The filtrate is concentrated to yield glycine crystals.
Biosynthetic Method:
Using selected microorganisms (Agrobacterium, Brevibacterium, Corynebacterium) to convert ethanolamine or glycine amine to glycine.
High selectivity and environmentally friendly, but still under development.
Extraction from Natural Sources:
Hydrolysis of silk waste (waste silk) or gelatin with hydrochloric acid, followed by purification using ion exchange columns to separate glycine from other amino acids (alanine, serine).
Bucherer Method:
Using trioxymethylene, ammonium carbonate, and sodium cyanide to form hydantoin, followed by alkaline hydrolysis and ion exchange treatment.
Glycine is a versatile amino acid used across multiple industries:
Pharmaceutical Industry (Pharma Grade):
Treatment of myasthenia gravis and progressive muscular atrophy.
Antacid for hyperacidity and chronic enteritis (often combined with antacids).
Buffer for chlortetracycline and other antibiotics.
Raw material for the synthesis of L-dopa (anti-Parkinson's drug) and threonine.
Source of nitrogen in amino acid injections.
Reduces gastric irritation when combined with aspirin.
Food Industry (Food Grade):
Flavor Enhancer: Adds sweetness and masks the bitter aftertaste of saccharin (limited to 0.2% in beverages).
Seasoning: Used in soy sauce, soups, meat products, and alcoholic beverages (wine: 0.4%; champagne: 1.0%).
Preservative: Inhibits Bacillus subtilis and E. coli in surimi products and peanut butter (1-2%).
Buffering Agent: Stabilizes salt and vinegar flavors in pickled products (0.05-0.5%).
Antioxidant: Chelates metals to extend shelf life of cream, cheese, and margarine (3-4 times longer).
Bakery: Stabilizes lard in baked goods (with glucose).
Feed Industry (Feed Grade):
Nutritional additive in chicken and livestock feed to promote growth.
Agriculture & Pesticides:
Intermediate for the synthesis of glyphosate (herbicide), iprodione (fungicide), and pyrethroid insecticides.
Chemical Industry (Tech Grade):
Fertilizer: Used as a non-toxic solvent for removing carbon dioxide in the nitrogen fertilizer industry.
Electroplating: Added as a pH adjuster and complexing agent in plating solutions.
Biochemistry & Research:
Electrophoresis: A key component of Tris-glycine and Tris-glycine-SDS running buffers for polyacrylamide gel electrophoresis (PAGE).
Western Blot: Used in transfer buffers.
Tissue Culture: Preparation of culture media.
Analytical Reagent: Testing for copper, gold, and silver.
| Parameter | Details |
|---|---|
| Toxicity Classification | Almost non-toxic / Low toxicity |
| Oral LD50 (Rat) | 7930 mg/kg |
| Oral LD50 (Guinea Pig) | 6.8 – 8.0 g/kg |
| Risk Codes | R33 - Danger of cumulative effects |
| Safety Descriptions | S22 - Do not breathe dust. S24/25 - Avoid contact with skin and eyes. |
| WGK Germany | 2 (Water hazard class) |
| TSCA Status | Yes (Listed) |
Handling Precautions:
Avoid inhaling dust (use appropriate mask).
Store in a closed container in a cool place (2-8°C recommended).
Keep away from strong oxidizing agents.
FDA (USA): GRAS (Generally Recognized as Safe). Permitted as a source of amino acids (up to 3.5% of total protein in food, §172.320). Permitted as a bitter masker for saccharin (up to 0.2% in finished beverages, §172.812).
FEMA: 3287 – Approved for use as a flavoring agent in beverages, candy, baked goods, meat, sausage, broth, and seasonings (typical usage: 150 mg/kg).
JECFA: 1421 – Evaluated and accepted as a food additive.
EU: Permitted food additive.
Raw Materials:
Ammonium hydroxide
Acetic acid
Ammonia
Charcoal
Methyl alcohol (Methanol)
Methenamine (Hexamine)
Chloroacetic acid
Downstream Products:
Dimethoxymethane
Glycine ethyl ester hydrochloride
Glyphosate (herbicide)
Iprodione (fungicide)
Thiamphenicol (antibiotic)
Urea
Ammonium nitrate
Various amino acid derivatives
The Simplest Amino Acid: Glycine is the smallest of the 20 standard amino acids. Its side chain is a single hydrogen atom, allowing it to fit into tight spaces in protein structures, such as the collagen helix.
Non-Essential: The human body can synthesize glycine, but supplementation may be beneficial in certain conditions.
Zwitterion: Acts as a strong electrolyte in water, with both acidic and basic functional groups.
Collagen Synthesis: Approximately one-third of collagen is glycine, making it essential for skin, bone, and joint health.
Detoxification: Helps the liver remove toxins and supports glutathione production.
Neurotransmitter: Acts as an inhibitory neurotransmitter, promoting calmness and improving sleep quality.
Metal Chelation: Binds to minerals like magnesium and iron, improving their absorption and bioavailability.