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Study of the temperature effect on IR spectra of crystalline amino acids, dipeptids, and polyamino acids. III. α-Glycylglycine

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Abstract

The IR spectra of α-glycylglycine (H3 +N-CH2-CO-NH-CH2-COO−) are studied in the temperature range of 93 to 413 K. Changes in the spectra due to temperature variation are correlated with the previously obtained X-ray diffraction data on anisotropic compression of the structure and changes in the parameters of hydrogen bonding. Changes in the vibrational frequencies of NH +3 and COO groups in the IR spectrum of α-glycylglycine are compared to changes in the vibrational frequencies of the same groups in the IR spectra of polymorphs of glycine, L- and DL-serine.

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Authors and Affiliations

  1. Research and Educational Center “Molecular Design and Ecologically Safe Technologies”, Novosibirsk State University, Novosibirsk, Russia

    Yu. A. Chesalov, G. B. Chernobai & E. V. Boldyreva

  2. G. K. Boreskov Institute of Catalysis, Siberian Division, Russian Academy of Sciences, Novosibirsk, Russia

    Yu. A. Chesalov

  3. Institute of Solid State Chemistry and Mechanochemistry, Siberian Division, Russian Academy of Sciences, Novosibirsk, Russia

    G. B. Chernobai & E. V. Boldyreva

Authors
  1. Yu. A. Chesalov
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  2. G. B. Chernobai
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  3. E. V. Boldyreva
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Correspondence to Yu. A. Chesalov.

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Original Russian Text Copyright © 2008 by Yu. A. Chesalov, G. B. Chernobai, and E. V. Boldyreva

__________

Translated from Zhurnal Strukturnoi Khimii, Vol. 49, No. 6, pp. 1051–1060, November–December, 2008.

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Chesalov, Y.A., Chernobai, G.B. & Boldyreva, E.V. Study of the temperature effect on IR spectra of crystalline amino acids, dipeptids, and polyamino acids. III. α-Glycylglycine. J Struct Chem 49, 1012–1021 (2008). https://doi.org/10.1007/s10947-008-0173-6

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  • DOI: https://doi.org/10.1007/s10947-008-0173-6

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