EU/US Properties Organoleptics Cosmetics Suppliers Safety Safety in use Safety references References Other Blenders Uses Occurrence Synonyms Articles Notes
 

glycine
2-aminoacetic acid

Sponsors

Name:2-aminoacetic acid
CAS Number: 56-40-6Picture of molecule3D/inchi
Other:1119449-36-3
ECHA EINECS - REACH Pre-Reg:200-272-2
FDA UNII:TE7660XO1C
Nikkaji Web:J1.163K
Beilstein Number:0635782
MDL:MFCD00008131
CoE Number:11771
XlogP3:-3.20 (est)
Molecular Weight:75.06725000
Formula:C2 H5 N O2
BioActivity Summary:listing
NMR Predictor:Predict (works with chrome or firefox)
Category:special dietary and nutritional additives, acidity regulators
 
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Google Scholar:Search
Google Books:Search
Google Scholar: with word "volatile"Search
Google Scholar: with word "flavor"Search
Google Scholar: with word "odor"Search
Perfumer and Flavorist:Search
Google Patents:Search
US Patents:Search
EU Patents:Search
Pubchem Patents:Search
PubMed:Search
NCBI:Search
JECFA Food Flavoring:1421 glycine
FLAVIS Number:17.034 (Old)
DG SANTE Food Flavourings:17.034 glycine
DG SANTE Food Additives:glycine
FEMA Number:3287 glycine
FDA:No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm: GLYCINE
FDA Regulation:
FDA PART 170 -- FOOD ADDITIVES
Subpart C--Specific Administrative Rulings and Decisions
Sec. 170.50 Glycine (aminoacetic acid) in food for human consumption.


FDA PART 172 -- FOOD ADDITIVES PERMITTED FOR DIRECT ADDITION TO FOOD FOR HUMAN CONSUMPTION
Subpart D--Special Dietary and Nutritional Additives
Sec. 172.320 Amino acids.


FDA PART 172 -- FOOD ADDITIVES PERMITTED FOR DIRECT ADDITION TO FOOD FOR HUMAN CONSUMPTION
Subpart I--Multipurpose Additives
Sec. 172.812 Glycine.
 
Physical Properties:
Appearance:white crystalline powder (est)
Assay: 99.00 to 100.00
Food Chemicals Codex Listed: Yes
Melting Point: 240.00 to 245.00 °C. @ 760.00 mm Hg
Boiling Point: 240.94 °C. @ 760.00 mm Hg (est)
Vapor Pressure:0.012000 mm/Hg @ 25.00 °C. (est)
Flash Point: 211.00 °F. TCC ( 99.50 °C. ) (est)
logP (o/w): -0.928 (est)
Soluble in:
 water, 6.256e+005 mg/L @ 25 °C (est)
 water, 2.49E+05 mg/L @ 25 °C (exp)
Insoluble in:
 alcohol
 ether
 
Organoleptic Properties:
Odor Type: odorless
Odor Strength:none
Odor Description:at 100.00 %. odorless
Flavor Type: sweet
sweet
Taste Description: sweet
Odor and/or flavor descriptions from others (if found).
 
Cosmetic Information:
CosIng:cosmetic data
Cosmetic Uses: antistatic agents
buffering agents
hair conditioning
skin conditioning
 
Suppliers:
Aceto
Glycine USP
AIDP
Glycine 98.5%
Ajinomoto USA
Glycine
Flavor: sweet
Glycine is a nonessential amino acid. It is the only amino acid that does not form an L or D optical rotation. Glycine is the simplest amino acid and is found in the protein of all life forms.
Anhui Haibei
Glycine
Aromiens International
Glycine
Atlantic Chemicals
Glycine
BOC Sciences
For experimental / research use only.
Glycine
Charkit Chemical
GLYCINE USP-NF
Charkit Chemical
GLYCINE USP
Charkit Chemical
GLYCINE, PHARMA GRADE
Charkit Chemical
GLYCINE, TECH GRADE
ECSA Chemicals
Glycine
Company Profile
ExtraSynthese
For experimental / research use only.
Glycine
Foodchem International
Glycine
George Uhe Company
Glycine
Glentham Life Sciences
Glycine
Kraft Chemical
Glycine
Maypro Industries
Glycine
OQEMA
Glycine
Pangaea Sciences
Amino Acid, Glycine
Penta International
GLYCINE, Kosher
Qingdao Dacon Trading
Glycine
Reincke & Fichtner
Glycine
Santa Cruz Biotechnology
For experimental / research use only.
Glycine ≥98%
Sigma-Aldrich
Glycine, 99%, FCC
Certified Food Grade Products
TCI AMERICA
For experimental / research use only.
Glycine >99.0%(T)
Zhong Ya Chemical
Glycine
 
Safety Information:
Preferred SDS: View
European information :
Most important hazard(s):
None - None found.
S 02 - Keep out of the reach of children.
S 24/25 - Avoid contact with skin and eyes.
 
Hazards identification
 
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
 
Pictogram
 
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
oral-rat LD50 7930 mg/kg
Yakuri to Chiryo. Pharmacology and Therapeutics. Vol. 5, Pg. 1502, 1977.

intravenous-rat LD50 2600 mg/kg
Yakuri to Chiryo. Pharmacology and Therapeutics. Vol. 5, Pg. 1502, 1977.

oral-mouse LD50 4920 mg/kg
Yakuri to Chiryo. Pharmacology and Therapeutics. Vol. 5, Pg. 1502, 1977.

intravenous-mouse LD50 2370 mg/kg
Yakuri to Chiryo. Pharmacology and Therapeutics. Vol. 5, Pg. 1502, 1977.

intraperitoneal-mouse LD50 4450 mg/kg
Yakuri to Chiryo. Pharmacology and Therapeutics. Vol. 5, Pg. 1502, 1977.

intravenous-cat LDLo 3000 mg/kg
BEHAVIORAL: MUSCLE WEAKNESS BEHAVIORAL: FOOD INTAKE (ANIMAL) BEHAVIORAL: ATAXIA
Journal of the American Pharmaceutical Association, Scientific Edition. Vol. 31, Pg. 306, 1942.

Dermal Toxicity:
subcutaneous-rat LD50 5200 mg/kg
Yakuri to Chiryo. Pharmacology and Therapeutics. Vol. 5, Pg. 1502, 1977.

subcutaneous-mouse LD50 5060 mg/kg
Yakuri to Chiryo. Pharmacology and Therapeutics. Vol. 5, Pg. 1502, 1977.

Inhalation Toxicity:
Not determined
 
Safety in Use Information:
Category: special dietary and nutritional additives, acidity regulators
Recommendation for glycine usage levels up to:
 not for fragrance use.
 
Maximised Survey-derived Daily Intakes (MSDI-EU): 135.00 (μg/capita/day)
Use levels for FEMA GRAS flavoring substances on which the FEMA Expert Panel based its judgments that the substances are generally recognized as safe (GRAS).
The Expert Panel also publishes separate extensive reviews of scientific information on all FEMA GRAS flavoring substances and can be found at FEMA Flavor Ingredient Library
publication number: 5. Update in publication number(s): 15, 27
 average usual ppmaverage maximum ppm
baked goods: 50.00000150.00000
beverages(nonalcoholic): 250.000001000.00000
beverages(alcoholic): --
breakfast cereal: --
cheese: --
chewing gum: --
condiments / relishes: 150.000003000.00000
confectionery froastings: --
egg products: --
fats / oils: --
fish products: --
frozen dairy: --
fruit ices: --
gelatins / puddings: --
granulated sugar: --
gravies: 150.000004000.00000
hard candy: 25.00000150.00000
imitation dairy: 50.00000150.00000
instant coffee / tea: 150.00000150.00000
jams / jellies: 50.00000150.00000
meat products: --
milk products: --
nut products: --
other grains: --
poultry: --
processed fruits: --
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: --
snack foods: --
soft candy: 25.00000150.00000
soups: 150.000006000.00000
sugar substitutes: --
sweet sauces: --
 
Safety References:
European Food Safety Athority(efsa):Flavor usage levels; Subacute, Subchronic, Chronic and Carcinogenicity Studies; Developmental / Reproductive Toxicity Studies; Genotoxicity Studies...

European Food Safety Authority (EFSA) reference(s):

Amino acids from chemical group 34 Flavouring Group Evaluation 26, Revision 1 - Scientific opinion of the Panel on Food Additives, Flavourings, Processing Aids and Materials in contact with Food (AFC)
View page or View pdf

Flavouring Group Evaluation 29 (FGE29)[1] - Substance from the priority list: Vinylbenzene from chemical group 31 - Scientific Opinion of the Panel on Food Additives, Flavourings, Processing Aids and Materials in Contact with Food (AFC)
View page or View pdf

Flavouring Group Evaluation 79, (FGE.79)[1] - Consideration of amino acids and related substances evaluated by JECFA (63rd meeting) structurally related to amino acids from chemical group 34 evaluated by EFSA in FGE.26Rev1 (2008)
View page or View pdf

Scientific Report of EFSA on the risk assessment of salts of authorised acids, phenols or alcohols for use in food contact materials [1]
View page or View pdf

Scientific Opinion on the safety and efficacy of the use of amino acids (chemical group 34) when used as flavourings for all animal species
View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 49, Revision 1 (FGE.49Rev1): xanthine alkaloids from the priority list
View page or View pdf

EPI System: View
ClinicalTrials.gov:search
Daily Med:search
NLM Hazardous Substances Data Bank:Search
Chemical Carcinogenesis Research Information System:Search
AIDS Citations:Search
Cancer Citations:Search
Toxicology Citations:Search
Carcinogenic Potency Database:Search
Env. Mutagen Info. Center:Search
NLM Developmental and Reproductive Toxicity:Search
EPA Substance Registry Services (TSCA):56-40-6
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :750
National Institute of Allergy and Infectious Diseases:Data
WGK Germany:1
2-aminoacetic acid
Chemidplus:0000056406
EPA/NOAA CAMEO:hazardous materials
RTECS:MB7600000 for cas# 56-40-6
 
References:
 2-aminoacetic acid
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:56-40-6
Pubchem (cid):750
Pubchem (sid):134972608
 
Other Information:
(IUPAC):Atomic Weights of the Elements 2009
(IUPAC):Atomic Weights of the Elements 2009 (pdf)
Videos:The Periodic Table of Videos
tgsc:Atomic Weights use for this web site
(IUPAC):Periodic Table of the Elements
FDA Everything Added to Food in the United States (EAFUS):View
CHEBI:View
CHEMBL:View
Golm Metabolome Database:Search
Metabolomics Database:Search
UM BBD:Search
KEGG (GenomeNet):C00037
HMDB (The Human Metabolome Database):HMDB00123
FooDB:FDB000484
YMDB (Yeast Metabolome Database):YMDB00016
Export Tariff Code:2922.40
Household Products:Search
Typical G.C.
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View
Wikipedia:View
RSC Learn Chemistry:View
Formulations/Preparations:
•usepaopp pesticide code 103401; trade names: topsin; cercobin; cleary's 3336. former trade names •aminoacetic acid nf soln, sterile, 1.1%; 1 l, 2 l, 4 l, & 20 l bottles. •irrigation usp: 1.5%1500, 2000 & 3000 ml, 15% (concentrate)1000 ml. •grades: technical; nf; fcc.
 
Potential Blenders and core components note
None Found
 
Potential Uses:
 antistatic agents
 buffering agents
 hair conditioning
 skin conditioning
 
Occurrence (nature, food, other):note
 almond seed
Search Trop Picture
 apple plant
Search Trop Picture
 apricot fruit
Search Trop Picture
 artichoke jerusalem artichoke tuber
Search Trop Picture
 asparagus shoot
Search Trop Picture
 avocado fruit
Search Trop Picture
 banana fruit
Search Trop Picture
 basil leaf
Search Trop Picture
 basil seed
Search Trop Picture
 basswood fruit
Search Trop Picture
 bean adzuki bean seed
Search Trop Picture
 bean banner bean seed
Search Trop Picture
 bean black bean fruit
Search Trop Picture
 bean black bean seed
Search Trop Picture
 bean black bean sprout
Search Trop Picture
 bean butter bean seed
Search Trop Picture
 bean fava bean seed
Search Trop Picture
 bean green bean seed
Search Trop Picture
 bean lima bean seed
Search Trop Picture
 bean mung bean seed
Search Trop Picture
 bean mung bean sprout
Search Trop Picture
 bean winged bean leaf
Search Trop Picture
 bean winged bean seed
Search Trop Picture
 bean winged bean tuber
Search Trop Picture
 bean yam bean tuber
Search Trop Picture
 beet root
Search Trop Picture
 blueberry fruit
Search Trop Picture
 borage leaf
Search Trop Picture
 brazil nut
Search Trop Picture
 breadfruit seed
Search Trop Picture
 broadbean seed
Search Trop Picture
 broccoli asparagus broccoli leaf
Search Trop Picture
 buckwheat seed
Search Trop Picture
 burdock root
Search Trop Picture
 butternut seed
Search Trop Picture
 cabbage leaf
Search Trop Picture
 cacao bean
Search Trop Picture
 caraway seed
Search Trop Picture
 carob bean seed
Search Trop Picture
 carrot root
Search Trop Picture
 cashew nut
Search Trop Picture
 cassava root
Search Trop Picture
 cayenne fruit
Search Trop Picture
 celery plant
Search Trop Picture
 chayote fruit
Search Trop Picture
 cherry sour cherry fruit
Search Trop Picture
 chestnut sweet chestnut seed
Search Trop Picture
 chickpea seed
Search Trop Picture
 chive leaf
Search Trop Picture
 coconut endosperm
Search Trop Picture
 coconut leaf
Search Trop Picture
 coconut seed
Search Trop Picture
 coriander fruit
Search Trop Picture
 coriander seed
Search Trop Picture
 corn seed
Search Trop Picture
 cucumber fruit
Search Trop Picture
 date palm fruit
Search Trop Picture
 eggplant fruit
Search Trop Picture
 endive leaf
Search Trop Picture
 evening-primrose seed
Search Trop Picture
 fennel seed
Search Trop Picture
 fenugreek seed
Search Trop Picture
 fig fruit
Search Trop Picture
 flax seed
Search Trop Picture
 garlic bulb
Search Trop Picture
 garlic leaf
Search Trop Picture
 ginger root
Search Trop Picture
 ginger shoot
Search Trop Picture
 ginger tuber
Search Trop Picture
 ginkgo biloba seed
Search Trop Picture
 goosefoot leaf
Search Trop Picture
 grape fruit
Search Trop Picture
 guava fruit
Search Trop Picture
 guava strawberry guava fruit
Search Trop Picture
 lentil sprout
Search Trop Picture
 lettuce lamb's lettuce leaf
Search Trop Picture
 lettuce leaf
Search Trop Picture
 lotus indian lotus rhizome
Search Trop Picture
 lotus indian lotus seed
Search Trop Picture
 lupin white lupin seed
Search Trop Picture
 lupine white lupine seed
Search Trop Picture
 macadamia nut
Search Trop Picture
 mallow jew's mallow leaf
Search Trop Picture
 mandarin fruit
Search Trop Picture
 mango fruit
Search Trop Picture
 marango shoot
Search Trop Picture
 melon bitter melon seed
Search Trop Picture
 moringa shoot
Search Trop Picture
 mushroom shiitake mushroom fruit
Search PMC Picture
 mustard white mustard seed
Search Trop Picture
 oat seed
Search Trop Picture
 okra fruit
Search Trop Picture
 onion bulb
Search Trop Picture
 orange fruit
Search Trop Picture
 papaya fruit
Search Trop Picture
 pea black-eyed pea seed
Search Trop Picture
 pea fruit
Search Trop Picture
 pea pigeon pea seed
Search Trop Picture
 pea seed
Search Trop Picture
 peach fruit
Search Trop Picture
 peanut nut
Search Trop Picture
 pear fruit
Search Trop Picture
 pepper bell pepper fruit
Search Trop Picture
 peppermint leaf
Search Trop Picture
 pigweed leaf
Search Trop Picture
 pine pinyon pine seed
Search Trop Picture
 pineapple fruit
Search Trop Picture
 pistachio nut
Search Trop Picture
 plum fruit
Search Trop Picture
 poppy opium poppy seed
Search Trop Picture
 potato sweet potato root
Search Trop Picture
 potato tuber
Search Trop Picture
 purslane herb
Search Trop Picture
 radish root
Search Trop Picture
 rice plant
Search Trop Picture
 rosemary leaf
Search Trop Picture
 rye seed
Search Trop Picture
 saffron bulb
Search Trop Picture
 sage plant
Search Trop Picture
 sesame seed
Search Trop Picture
 silk
Search PMC Picture
 solanum lycopersicum
Search Trop Picture
 sorrel west african sorrel leaf
Search Trop Picture
 soybean seed
Search Trop Picture
 spearmint leaf
Search Trop Picture
 spinach indian spinach leaf
Search Trop Picture
 spinach plant
Search Trop Picture
 spinach water spinach leaf
Search Trop Picture
 squash summer squash fruit
Search Trop Picture
 star fruit fruit
Search Trop Picture
 strawberry guava fruit
Search Trop Picture
 sunflower seed
Search Trop Picture
 taro root
Search Trop Picture
 tarragon leaf
Search Trop Picture
 tarragon root
Search Trop Picture
 tea leaf
Search Trop Picture
 thyme plant
Search Trop Picture
 tomato fruit
Search Trop Picture
 turnip indian turnip root
Search Trop Picture
 walnut black walnut nut
Search Trop Picture
 walnut english walnut nut
Search Trop Picture
 watercress herb
Search Trop Picture
 watermelon fruit
Search Trop Picture
 wheat seed
Search Trop Picture
 yam mountain yam root
Search Trop Picture
 zingiber officinale root oil china @ 0.97%
Data GC Search Trop Picture
 
Synonyms:
 acetic acid, amino-
 acide aminoacetique
 aciport
 amino-acetic acid
 amino-aceticacid
 aminoacetic acid
2-aminoacetic acid
 aminoazijnzuur
 aminoessigsaeure
 aminoethanoic acid
 amitone
 corilin
 glicoamin
 glycine USP
 glycoamin
 glycocoll
 glycolixir
 glykokoll
 glyzin
 gyn-hydralin
 hgly
 leimzucker
 padil
 

Articles:

Info:Glycine
PubMed:Monitoring the ripening process of Cheddar cheese based on hydrophilic component profiling using gas chromatography-mass spectrometry.
PubMed:Influence of preheating on antioxidant activity of the water extract from black soybean and color and sensory properties of black soybean decoction.
PubMed:Study to elucidate formation pathways of selected roast-smelling odorants upon extrusion cooking.
PubMed:Impact of the N-terminal amino acid on the formation of pyrazines from peptides in Maillard model systems.
PubMed:Effect of physicochemical parameters on enzymatic biodecaffeination during tea fermentation.
PubMed:Molecular sequence variations of the lipoxygenase-2 gene in soybean.
PubMed:Thermal generation of 3-amino-4,5-dimethylfuran-2(5H)-one, the postulated precursor of sotolone, from amino acid model systems containing glyoxylic and pyruvic acids.
PubMed:Identification of impact odorants contributing to fresh mushroom off-flavor in wines: incidence of their reactivity with nitrogen compounds on the decrease of the olfactory defect.
PubMed:Model studies on the pattern of volatiles generated in mixtures of amino acids, lipid-oxidation-derived aldehydes, and glucose.
PubMed:Changes in chemical and sensory properties of migaki-nishin (dried herring fillet) during drying.
PubMed:Partial characterization of an effluent produced by cooking of Jumbo squid (Dosidicus gigas) mantle muscle.
PubMed:Porcine CSRP3: polymorphism and association analyses with meat quality traits and comparative analyses with CSRP1 and CSRP2.
PubMed:Aliphatic aldehyde reductase activity related to the formation of volatile alcohols in Vietnamese coriander leaves.
PubMed:The lipoxygenase gene family: a genomic fossil of shared polyploidy between Glycine max and Medicago truncatula.
PubMed:Utilization of okara, a byproduct from soymilk production, through the development of soy-based snack food.
PubMed:Separation of amino acids, peptides and corresponding Amadori compounds on a silica column at elevated temperature.
PubMed:NMDA receptor in conditioned flavor-taste preference learning: blockade by MK-801 and enhancement by D-cycloserine.
PubMed:Chemical components, palatability, antioxidant activity and antimutagenicity of oncom miso using a mixture of fermented soybeans and okara with Neurospora intermedia.
PubMed:Effect of citric acid and glycine addition on acrylamide and flavor in a potato model system.
PubMed:Thermal degradation studies of food melanoidins.
PubMed:Potential of gas chromatography-orthogonal acceleration time-of-flight mass spectrometry (GC-oaTOFMS) in flavor research.
PubMed:Amino acid catabolism and generation of volatiles by lactic acid bacteria.
PubMed:Flavor release in the presence of melanoidins prepared from L-(+)-ascorbic acid and amino acids.
PubMed:Thermal degradation studies of glucose/glycine melanoidins.
PubMed:Precursors of 2-acetyl-1-pyrroline, a potent flavor compound of an aromatic rice variety.
PubMed:Volatile flavor components in red fermented soybean (Glycine max) curds.
PubMed:Production of African breadfruit (Treculia africana) and soybean (Glycine max) seed based food formulations, 1: Effects of germination and fermentation on nutritional and organoleptic quality.
PubMed:Portal hyperglutamatemia after dietary supplementation with monosodium glutamate in pigs.
PubMed:Pathways of metabolism of [1'-14C]-trans-anethole in the rat and mouse.
PubMed:Effects of high pressure treatment on the flavour-related components in meat.
PubMed:Preference of Old World monkeys for amino acids and other gustatory stimuli: the influence of monosodium glutamate.
PubMed:Taste-active components in some foods: a review of Japanese research.
PubMed:Reactions of n-hexanal with glycine in model systems.
 
Notes:
a non-essential amino acid. it is found primarily in gelatin and silk fibroin and used therapeutically as a nutrient. it is also a fast inhibitory neurotransmitter. Flavouring ingredient; dietary additive, nutrient Glycine (abbreviated as Gly or G) is the organic compound with the formula NH2CH2COOH. With only a hydrogen atom as its side chain, glycine is the smallest of the 20 amino acids commonly found in proteins. Glycine is unique among the proteinogenic amino acids in that it is not chiral. It can fit into hydrophilic or hydrophobic environment due to its single hydrogen atom side chain. It is coded by codons GGU, GGC, GGA and GGG. Most proteins incorporate only small quantities of glycine. A notable exception is collagen, which contains about 35% glycine. Glycine is a colourless, sweet-tasting crystalline solid.; Glycine is a simple, nonessential amino acid, although experimental animals show reduced growth on low-glycine diets. The average adult ingests 3 to 5 grams of glycine daily. Glycine is involved in the body's production of DNA, phospholipids and collagen, and in release of energy. Glycine levels are effectively measured in plasma in both normal patients and those with inborn errors of glycine metabolism. (http://www.dcnutrition.com/AminoAcids/) Nonketotic hyperglycinaemia (OMIM 606899) is an autosomal recessive condition caused by deficient enzyme activity of the glycine cleavage enzyme system (EC 2.1.1.10). The glycine cleavage enzyme system comprises four proteins: P-, T-, H- and L-proteins (EC 1.4.4.2, EC 2.1.2.10 and EC 1.8.1.4 for P-, T- and L-proteins). Mutations have been described in the GLDC (OMIM 238300), AMT (OMIM 238310), and GCSH (OMIM 238330) genes encoding the P-, T-, and H-proteins respectively. The glycine cleavage system catalyses the oxidative conversion of glycine into carbon dioxide and ammonia, with the remaining one-carbon unit transferred to folate as methylenetetrahydrofolate. It is the main catabolic pathway for glycine and it also contributes to one-carbon metabolism. Patients with a deficiency of this enzyme system have increased glycine in plasma, urine and cerebrospinal fluid (CSF) with an increased CSF: plasma glycine ratio. (PMID 16151895); Glycine is an inhibitory neurotransmitter in the central nervous system, especially in the spinal cord, brainstem, and retina. When glycine receptors are activated, chloride enters the neuron via ionotropic receptors, causing an Inhibitory postsynaptic potential (IPSP). Strychnine is a strong antagonist at ionotropic glycine receptors, whereas bicuculline is a weak one. Glycine is a required co-agonist along with glutamate for NMDA receptors. In contrast to the inhibitory role of glycine in the spinal cord, this behaviour is facilitated at the (NMDA) glutaminergic receptors which are excitatory.[citation needed] The LD50 of glycine is 7930 mg/kg in rats (oral), and it usually causes death by hyperexcitability.; Glycine is an intermediate in the synthesis of a variety of chemical products. It is used in the manufacture of the herbicide Glyphosate. Glyphosate (N-(phosphonomethyl) glycine) is a non-selective systemic herbicide used to kill weeds, especially perennials and broadcast or used in the cut-stump treatment as a forestry herbicide. Initially, Glyphosate was sold only by Monsanto under the Monsanto tradename Roundup, but is no longer under patent.; Helps trigger the release of oxygen to the energy requiring cell-making process
Please share your Comments.
Email Address:
Top of Page Home
Copyright © 1980-2018 The Good Scents Company (tgsc) ™ Disclaimer Privacy Policy