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

被引：0
|
作者：
G. B. Chernobai
Yu. A. Chesalov
E. B. Burgina
T. N. Drebushchak
E. V. Boldyreva
机构：
[1] Novosibirsk State University,“MDEST” REC
[2] Russian Academy of Sciences,Institute of Solid State Chemistry and Mechanochemistry, Siberian Division
[3] Russian Academy of Sciences,G. K. Boreskov Institute of Catalysis, Siberian Division
来源：
Journal of Structural Chemistry | 2007年 / 48卷
关键词：
polymorphic modifications; glycine; IR spectroscopy; hydrogen bonds;
D O I：
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学科分类号：
摘要：
The IR spectra of the α, β, and γ 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.
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页码：332 / 339
页数：7
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