Description
Free of: Sugar, soy, dairy, yeast, gluten, corn and additives.
What
is Glycine Powder? Glycine is an amino acid, or a building block for
protein. The body can make glycine on its own, but it is also consumed in the
diet. A typical diet contains about 2 grams of glycine daily. The primary
sources are protein-rich foods including meat, fish, dairy, and legumes.
Glycine can also be taken as a supplement.
History
of Glycine Powder Glycine was discovered in 1820 by the French chemist
Henri Braconnot when he hydrolyzed gelatin by boiling it with sulfuric acid. He
originally called it “sugar of gelatin”, but the French chemist
Jean-Baptiste Boussingault showed that it contained nitrogen. The American
scientist Eben Norton Horsford, then a student of the German chemist Justus von
Liebig, proposed the name “glycocoll”; however, the Swedish chemist Berzelius
suggested the simpler name “glycine”. The name comes from the Greek
word γλυκύς “sweet tasting” (which is also related to the prefixes
glyco- and gluco-, as in glycoprotein and glucose). In 1858, the French chemist
Auguste Cahours determined that glycine was an amine of acetic acid.
Production
of Glycine Powder Although glycine can be isolated from hydrolyzed
protein, this is not used for industrial production, as it can be manufactured
more conveniently by chemical synthesis. The two main processes are amination
of chloroacetic acid with ammonia, giving glycine and ammonium chloride, and
the Strecker amino acid synthesis, which is the main synthetic method in the
United States and Japan. About 15 thousand tons are produced annually in this
way. Glycine is also cogenerated as an impurity in the synthesis of EDTA,
arising from reactions of the ammonia coproduct.
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