Glycine

Glycine

Names
IUPAC name Glycine
Other names Aminoethanoic acid Aminoacetic acid Glycocoll
Identifiers
CAS Number	56-40-6 Y
3D model (Jmol)	Interactive image
Abbreviations	Gly, G
ChEBI	CHEBI:15428 Y
ChEMBL	ChEMBL773 Y
ChemSpider	730 Y
DrugBank	DB00145 Y
ECHA InfoCard	100.000.248
EC Number	200-272-2
IUPHAR/BPS	727
KEGG	D00011 Y
PubChem	750
UNII	TE7660XO1C Y
InChI InChI=1S/C2H5NO2/c3-1-2(4)5/h1,3H2,(H,4,5) Y Key: DHMQDGOQFOQNFH-UHFFFAOYSA-N Y InChI=1/C2H5NO2/c3-1-2(4)5/h1,3H2,(H,4,5) Key: DHMQDGOQFOQNFH-UHFFFAOYAW
SMILES C(C(=O)O)N
Properties
Chemical formula	C2H5NO2
Molar mass	75.07 g/mol
Appearance	white solid
Density	1.607 g/cm3
Melting point	233 °C (451 °F; 506 K) (decomposition)
Solubility in water	24.99 g/100 mL (25 °C)
Solubility	soluble in pyridine sparingly soluble in ethanol insoluble in ether
Acidity (pKa)	2.34 (carboxyl), 9.6 (amino)
Magnetic susceptibility (χ)	-40.3·10−6 cm3/mol
Pharmacology
ATC code	B05CX03 (WHO)
Hazards
Safety data sheet	See: data page
Lethal dose or concentration (LD, LC):
LD50 (median dose)	2600 mg/kg (mouse, oral)
Supplementary data page
Structure and properties	Refractive index (n), Dielectric constant (εr), etc.
Thermodynamic data	Phase behaviour solid–liquid–gas
Spectral data	UV, IR, NMR, MS
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
Y  (what is YN ?)
Infobox references

Glycine (abbreviated as Gly or G) is the amino acid that has a single hydrogen atom as its side chain. It is the simplest possible amino acid. The chemical formula of glycine is NH₂‐CH₂‐COOH. Glycine is one of the proteinogenic amino acids. Its codons are GGU, GGC, GGA, GGG of the genetic code.

Glycine is a colorless, sweet-tasting crystalline solid. It is unique among the proteinogenic amino acids in that it is achiral. It can fit into hydrophilic or hydrophobic environments since it exists as zwitterion at natural pH, due to its minimal side chain of only one hydrogen atom. The acyl radical is glycyl.

Glycine was first isolated from gelatin in 1820. The name comes from the ancient Greek word γλυκύς "sweet tasting" (which is also related to the prefixes and , as in glycoprotein and glucose).

Glycine was discovered in 1820, by Henri Braconnot who boiled a gelatinous object with sulfuric acid.

Glycine is manufactured industrially by treating chloroacetic acid with ammonia:

About 15 million kg are produced annually in this way.