Temperature effects on the IR spectra of crystalliine amino acids, dipeptides, and polyamino acids. I. Glycine

被引：39

作者：

Chernobai, G. B. ^{[1
]}

Chesalov, Yu. A.

Burgina, E. B.

Drebushchak, T. N.

Boldyreva, E. V.

机构：

[1] Novosibirsk State Univ, MDEST REC, Novosibirsk 630090, Russia

[2] Russian Acad Sci, Inst Solid State Chem & Mechanochem, Siberian Div, Novosibirsk, Russia

[3] Russian Acad Sci, GK Boreskov Inst Catalysis, Siberian Div, Novosibirsk, Russia

来源：

JOURNAL OF STRUCTURAL CHEMISTRY | 2007年 / 48卷 / 02期

基金：

俄罗斯基础研究基金会;

关键词：

polymorphic modifications; glycine; IR spectroscopy; hydrogen bonds;

D O I：

10.1007/s10947-007-0050-8

中图分类号：

O61 [无机化学];

学科分类号：

070301 ; 081704 ;

摘要：

The IR spectra of the alpha, beta, and gamma polymorphic modifications of pure glycine (without diluents) have been studied in the temperature range 93-433 K; changes in the IR spectra caused by variations of temperature are correlated with previously obtained diffraction data about polymorphic transitions, anisotropic compression of structure, and changes in hydrogen bond parameters.

引用

页码：332 / 339

页数：8

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