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：

暂无

中图分类号：

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.

引用

页码：332 / 339

页数：7

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