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The Glycine–Water Complex

2006; Wiley; Volume: 45; Issue: 21 Linguagem: Inglês

10.1002/anie.200600342

1521-3773

José L. Alonso, Emilio J. Cocinero, Alberto Lesarri, M. Eugenia Sanz, Juan C. López,

Atmospheric Ozone and Climate

Angewandte Chemie International EditionVolume 45, Issue 21 p. 3471-3474 Communication The Glycine–Water Complex† José L. Alonso Prof., José L. Alonso Prof. [email protected] Grupo de Espectroscopía Molecular (GEM), Departamento de Química Física y Química Inorgánica, Facultad de Ciencias Universidad de Valladolid, 47005 Valladolid, Spain, Fax: (+34) 983-423-204Search for more papers by this authorEmilio J. Cocinero Dr., Emilio J. Cocinero Dr. Grupo de Espectroscopía Molecular (GEM), Departamento de Química Física y Química Inorgánica, Facultad de Ciencias Universidad de Valladolid, 47005 Valladolid, Spain, Fax: (+34) 983-423-204Search for more papers by this authorAlberto Lesarri Prof., Alberto Lesarri Prof. Grupo de Espectroscopía Molecular (GEM), Departamento de Química Física y Química Inorgánica, Facultad de Ciencias Universidad de Valladolid, 47005 Valladolid, Spain, Fax: (+34) 983-423-204Search for more papers by this authorM. Eugenia Sanz Dr., M. Eugenia Sanz Dr. Grupo de Espectroscopía Molecular (GEM), Departamento de Química Física y Química Inorgánica, Facultad de Ciencias Universidad de Valladolid, 47005 Valladolid, Spain, Fax: (+34) 983-423-204Search for more papers by this authorJuan C. López Prof., Juan C. López Prof. Grupo de Espectroscopía Molecular (GEM), Departamento de Química Física y Química Inorgánica, Facultad de Ciencias Universidad de Valladolid, 47005 Valladolid, Spain, Fax: (+34) 983-423-204Search for more papers by this author José L. Alonso Prof., José L. Alonso Prof. [email protected] Grupo de Espectroscopía Molecular (GEM), Departamento de Química Física y Química Inorgánica, Facultad de Ciencias Universidad de Valladolid, 47005 Valladolid, Spain, Fax: (+34) 983-423-204Search for more papers by this authorEmilio J. Cocinero Dr., Emilio J. Cocinero Dr. Grupo de Espectroscopía Molecular (GEM), Departamento de Química Física y Química Inorgánica, Facultad de Ciencias Universidad de Valladolid, 47005 Valladolid, Spain, Fax: (+34) 983-423-204Search for more papers by this authorAlberto Lesarri Prof., Alberto Lesarri Prof. Grupo de Espectroscopía Molecular (GEM), Departamento de Química Física y Química Inorgánica, Facultad de Ciencias Universidad de Valladolid, 47005 Valladolid, Spain, Fax: (+34) 983-423-204Search for more papers by this authorM. Eugenia Sanz Dr., M. Eugenia Sanz Dr. Grupo de Espectroscopía Molecular (GEM), Departamento de Química Física y Química Inorgánica, Facultad de Ciencias Universidad de Valladolid, 47005 Valladolid, Spain, Fax: (+34) 983-423-204Search for more papers by this authorJuan C. López Prof., Juan C. López Prof. Grupo de Espectroscopía Molecular (GEM), Departamento de Química Física y Química Inorgánica, Facultad de Ciencias Universidad de Valladolid, 47005 Valladolid, Spain, Fax: (+34) 983-423-204Search for more papers by this author First published: 10 May 2006 https://doi.org/10.1002/anie.200600342Citations: 109 † We would like to thank the Ministerio de Ciencia y Tecnología (grant BQU2003-03275) and the Junta de Castilla y León (grant VA012-C05) for financial support. M.E.S. thanks the Ministerio de Ciencia y Tecnología for cofunding within the Ramón y Cajal program. Read the full textAboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Graphical Abstract Expanding the possibilities: The hydration of glycine has been observed in a supersonic jet by using laser ablation in combination with Fourier transform microwave spectroscopy. The rotational spectrum reveals that water binds to glycine through two hydrogen bonds, which bridge the carboxylic acid group in a closed planar structure. In the complex, glycine retains the most stable conformer of the parent unhydrated molecule. Citing Literature Supporting Information Supporting information for this article is available on the WWW under http://www.wiley-vch.de/contents/jc_2002/2006/z600342_s.pdf or from the author. Please note: The publisher is not responsible for the content or functionality of any supporting information supplied by the authors. Any queries (other than missing content) should be directed to the corresponding author for the article. Volume45, Issue21May 19, 2006Pages 3471-3474 RelatedInformation