glycinen.
/ˈɡlʌɪsiːn/, U.S. /ˈɡlaɪˌsin/ Biochemistry.
A colourless sweet-tasting crystalline compound, NH2CH2COOH, which is the simplest amino-acid and a general constituent of proteins; = glycocoll n., amino-acetic acid.
ΚΠ
1851 G. E. Day tr. K. G. Lehmann Physiol. Chem. I. 152 Glycine has not yet been found in an isolated state in the animal body.
1885 I. Remsen Introd. Study Compounds of Carbon (1888) 291 Hippuric acid can be made by heating glycine with benzoic acid to 160°.
1957 New Biol. 23 79 In one experiment, radioactive glycine, valine and lysine were injected simultaneously into a lactating goat, and casein, a milk protein, was isolated from milk collected 4 hours later.
1965 A. Meister Biochem. Amino Acids (ed. 2) I. i. 11 In 1820, Braconnot obtained glycine from a sulfuric acid hydrolyzate of gelatin... Subsequently Braconnot's ‘sugar of gelatin’ was named glycocoll and later glycine.
1969 Times 25 Aug. 4/8 In the genetic code three guanylic acid units are..the code for glycine.
This entry has not yet been fully updated (first published 1972; most recently modified version published online March 2022).
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