Physicochemical properties of glycine
-2019-12-27 11:12:53-

White monoclinic or hexagonal crystals, or white crystalline powder. Odorless, with a special sweet taste. The relative density is 1.1607. The temperature of 248 ° C (decomposition). pK'1 (COOH) was 2.34 and pK'2 (N+H3) was 9.60. Soluble in water, solubility in water: 25g / 100ml at 25 ° C; 39.1g / 100ml at 50 ° C; 54.4g / 100ml at 75 ° C; 67.2g / 100ml at 100 ° C. It is extremely difficult to dissolve in ethanol and dissolves approximately 0.06 g in 100 g of absolute ethanol. Almost insoluble in acetone and ether. It reacts with hydrochloric acid to form a hydrochloride. pH (50g / L solution, 25 ° C) = 5.8 ~ 6.4

Quality standard HGB 3075-79

Molecular weight 75.07

Simple structure NH2CH2COOH

Consumption quota Raw material name Specification Consumption, kg/t

1. Chloroacetation method Chloroacetic acid 95% 1600

Liquid ammonia industrial grade 880

Urotropine 98% 350

Ethanol 95% 1100

2, Strecker method formaldehyde 70% 114

Sodium cyanide 70% 930

Ammonium chloride 70% 1020

Barium hydroxide 80% 1430

Sulfuric acid 90% 725

Glycine has a unique sweet taste, which can alleviate the acidity and alkalinity, mask the bitterness of adding saccharin in food and enhance the sweetness. If the human body consumes too much glycine, it can not only be absorbed and utilized by the human body, but also breaks the body's absorption balance of amino acids and affects the absorption of other amino acids, resulting in imbalance of nutrition and affecting health. Milk-containing beverages produced with glycine as the main raw material can easily adversely affect the normal growth and development of adolescents and children.