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Glycin - Versionsgeschichte
2026-04-18T06:59:37Z
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http://bs-wiki.de/mediawiki/index.php?title=Glycin&diff=67926&oldid=prev
Dg: /* Nachweis */
2014-10-24T20:56:18Z
<p><span dir="auto"><span class="autocomment">Nachweis</span></span></p>
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<td colspan='2' style="background-color: white; color:black; text-align: center;">Version vom 24. Oktober 2014, 20:56 Uhr</td>
</tr><tr><td colspan="2" class="diff-lineno" id="mw-diff-left-l7" >Zeile 7:</td>
<td colspan="2" class="diff-lineno">Zeile 7:</td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>Farblos, süß schmeckend (Name von griech.: glykys = süß), in Wasser gut löslich.</div></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>Farblos, süß schmeckend (Name von griech.: glykys = süß), in Wasser gut löslich.</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>== Nachweis ==</div></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>== Nachweis ==</div></td></tr>
<tr><td class='diff-marker'>−</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>Glycin lässt sich auch in Ggw. anderer Aminosäuren durch die Farbreaktion mit Chlorameisensäuremethylester in wasserfreiem [[Pyridin]] [[Fotometrie|fotometrisch]] quant. bestimmen; die entstandene rote Lsg. wird in Butanol bei 420 nm gemessen.</div></td><td class='diff-marker'>+</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>Glycin lässt sich auch in Ggw. anderer Aminosäuren durch die Farbreaktion mit Chlorameisensäuremethylester in wasserfreiem [[Pyridin]] [[Fotometrie|fotometrisch]] quant. bestimmen; die entstandene rote Lsg. wird in <ins class="diffchange diffchange-inline">[[</ins>Butanol<ins class="diffchange diffchange-inline">]] </ins>bei 420 nm gemessen.</div></td></tr>
<tr><td colspan="2"> </td><td class='diff-marker'>+</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div> </div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>== Herstellung ==</div></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>== Herstellung ==</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>Aus Chloressigsäure u. [[Ammoniak]].</div></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>Aus Chloressigsäure u. [[Ammoniak]].</div></td></tr>
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Dg
http://bs-wiki.de/mediawiki/index.php?title=Glycin&diff=67901&oldid=prev
Dg am 24. Oktober 2014 um 14:21 Uhr
2014-10-24T14:21:07Z
<p></p>
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<td colspan='2' style="background-color: white; color:black; text-align: center;">Version vom 24. Oktober 2014, 14:21 Uhr</td>
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<td colspan="2" class="diff-lineno">Zeile 7:</td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>Farblos, süß schmeckend (Name von griech.: glykys = süß), in Wasser gut löslich.</div></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>Farblos, süß schmeckend (Name von griech.: glykys = süß), in Wasser gut löslich.</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>== Nachweis ==</div></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>== Nachweis ==</div></td></tr>
<tr><td class='diff-marker'>−</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>Glycin lässt sich auch in Ggw. anderer Aminosäuren durch die Farbreaktion mit Chlorameisensäuremethylester in wasserfreiem Pyridin [[Fotometrie|fotometrisch]] quant. bestimmen; die entstandene rote Lsg. wird in Butanol bei 420 nm gemessen.</div></td><td class='diff-marker'>+</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>Glycin lässt sich auch in Ggw. anderer Aminosäuren durch die Farbreaktion mit Chlorameisensäuremethylester in wasserfreiem <ins class="diffchange diffchange-inline">[[</ins>Pyridin<ins class="diffchange diffchange-inline">]] </ins>[[Fotometrie|fotometrisch]] quant. bestimmen; die entstandene rote Lsg. wird in Butanol bei 420 nm gemessen.</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>== Herstellung ==</div></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>== Herstellung ==</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>Aus Chloressigsäure u. [[Ammoniak]].</div></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>Aus Chloressigsäure u. [[Ammoniak]].</div></td></tr>
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Dg
http://bs-wiki.de/mediawiki/index.php?title=Glycin&diff=63650&oldid=prev
Dg am 2. Oktober 2012 um 19:08 Uhr
2012-10-02T19:08:33Z
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<td colspan='2' style="background-color: white; color:black; text-align: center;">Version vom 2. Oktober 2012, 19:08 Uhr</td>
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<td colspan="2" class="diff-lineno">Zeile 14:</td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>* [[Puffer]]substanz</div></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>* [[Puffer]]substanz</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>* als Geschmacksstoff für süßsaure Lebensmittel und Getränke</div></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>* als Geschmacksstoff für süßsaure Lebensmittel und Getränke</div></td></tr>
<tr><td class='diff-marker'>−</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div> </div></td><td class='diff-marker'>+</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins class="diffchange diffchange-inline">{{Sammlung}}</ins></div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>{{www}}</div></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>{{www}}</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>== Quellen ==</div></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>== Quellen ==</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>Römpp Lexikon Chemie – Version 2.0, Stuttgart/New York: Georg Thieme Verlag 1999</div></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>Römpp Lexikon Chemie – Version 2.0, Stuttgart/New York: Georg Thieme Verlag 1999</div></td></tr>
<tr><td colspan="2"> </td><td class='diff-marker'>+</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins style="font-weight: bold; text-decoration: none;"></ins></div></td></tr>
<tr><td colspan="2"> </td><td class='diff-marker'>+</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins style="font-weight: bold; text-decoration: none;">[[Kategorie:Chemie]][[Kategorie:Chemikalien]]</ins></div></td></tr>
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Dg
http://bs-wiki.de/mediawiki/index.php?title=Glycin&diff=63649&oldid=prev
Dg am 2. Oktober 2012 um 19:06 Uhr
2012-10-02T19:06:37Z
<p></p>
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<td colspan='2' style="background-color: white; color:black; text-align: center;">Version vom 2. Oktober 2012, 19:06 Uhr</td>
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<td colspan="2" class="diff-lineno">Zeile 1:</td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>Glycin C<sub>2</sub>H<sub>5</sub>NO<sub>2</sub> ist die einfachste [[Aminosäure]].</div></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>Glycin C<sub>2</sub>H<sub>5</sub>NO<sub>2</sub> ist die einfachste [[Aminosäure]].</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td></tr>
<tr><td class='diff-marker'>−</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>Alternativbezeichnungen: Aminoessigsäure; Kurzzeichen: G od. Gly; veraltet Glykokoll<del class="diffchange diffchange-inline">)</del>.</div></td><td class='diff-marker'>+</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>Alternativbezeichnungen: Aminoessigsäure; Kurzzeichen: G od. Gly; veraltet Glykokoll.</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>''M'' = 75,07 g/mol.</div></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>''M'' = 75,07 g/mol.</div></td></tr>
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Dg
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Dg am 2. Oktober 2012 um 18:32 Uhr
2012-10-02T18:32:58Z
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<td colspan='2' style="background-color: white; color:black; text-align: center;">Version vom 2. Oktober 2012, 18:32 Uhr</td>
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<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>{{www}}</div></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>{{www}}</div></td></tr>
<tr><td class='diff-marker'>−</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div><del class="diffchange diffchange-inline">* </del>Römpp Lexikon Chemie – Version 2.0, Stuttgart/New York: Georg Thieme Verlag 1999</div></td><td class='diff-marker'>+</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins class="diffchange diffchange-inline">== Quellen ==</ins></div></td></tr>
<tr><td colspan="2"> </td><td class='diff-marker'>+</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>Römpp Lexikon Chemie – Version 2.0, Stuttgart/New York: Georg Thieme Verlag 1999</div></td></tr>
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Dg am 2. Oktober 2012 um 18:32 Uhr
2012-10-02T18:32:12Z
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<td colspan='2' style="background-color: white; color:black; text-align: center;">Version vom 2. Oktober 2012, 18:32 Uhr</td>
</tr><tr><td colspan="2" class="diff-lineno" id="mw-diff-left-l1" >Zeile 1:</td>
<td colspan="2" class="diff-lineno">Zeile 1:</td></tr>
<tr><td class='diff-marker'>−</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>Glycin C<sub>2</sub>H<sub>5</sub>NO<sub>2</sub>ist die einfachste [[Aminosäure]].</div></td><td class='diff-marker'>+</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>Glycin C<sub>2</sub>H<sub>5</sub>NO<sub>2</sub> ist die einfachste [[Aminosäure]].</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>Alternativbezeichnungen: Aminoessigsäure; Kurzzeichen: G od. Gly; veraltet Glykokoll).</div></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>Alternativbezeichnungen: Aminoessigsäure; Kurzzeichen: G od. Gly; veraltet Glykokoll).</div></td></tr>
<tr><td colspan="2" class="diff-lineno" id="mw-diff-left-l15" >Zeile 15:</td>
<td colspan="2" class="diff-lineno">Zeile 15:</td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>* als Geschmacksstoff für süßsaure Lebensmittel und Getränke</div></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>* als Geschmacksstoff für süßsaure Lebensmittel und Getränke</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td></tr>
<tr><td class='diff-marker'>−</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div><del class="diffchange diffchange-inline">== Quellen ==</del></div></td><td class='diff-marker'>+</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins class="diffchange diffchange-inline">{{www}}</ins></div></td></tr>
<tr><td class='diff-marker'>−</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>Römpp Lexikon Chemie – Version 2.0, Stuttgart/New York: Georg Thieme Verlag 1999</div></td><td class='diff-marker'>+</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins class="diffchange diffchange-inline">* </ins>Römpp Lexikon Chemie – Version 2.0, Stuttgart/New York: Georg Thieme Verlag 1999</div></td></tr>
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2012-10-02T18:28:03Z
<p>Die Seite wurde neu angelegt: „Glycin C<sub>2</sub>H<sub>5</sub>NO<sub>2</sub>ist die einfachste <a href="/mediawiki/index.php?title=Aminos%C3%A4ure" class="mw-redirect" title="Aminosäure">Aminosäure</a>. Alternativbezeichnungen: Aminoessigsäure; Kurzzeichen: G od. Gly; veraltet…“</p>
<p><b>Neue Seite</b></p><div>Glycin C<sub>2</sub>H<sub>5</sub>NO<sub>2</sub>ist die einfachste [[Aminosäure]].<br />
<br />
Alternativbezeichnungen: Aminoessigsäure; Kurzzeichen: G od. Gly; veraltet Glykokoll).<br />
<br />
''M'' = 75,07 g/mol.<br />
<br />
Farblos, süß schmeckend (Name von griech.: glykys = süß), in Wasser gut löslich.<br />
== Nachweis ==<br />
Glycin lässt sich auch in Ggw. anderer Aminosäuren durch die Farbreaktion mit Chlorameisensäuremethylester in wasserfreiem Pyridin [[Fotometrie|fotometrisch]] quant. bestimmen; die entstandene rote Lsg. wird in Butanol bei 420 nm gemessen.<br />
== Herstellung ==<br />
Aus Chloressigsäure u. [[Ammoniak]].<br />
<br />
== Verwendung ==<br />
* [[Puffer]]substanz<br />
* als Geschmacksstoff für süßsaure Lebensmittel und Getränke<br />
<br />
== Quellen ==<br />
Römpp Lexikon Chemie – Version 2.0, Stuttgart/New York: Georg Thieme Verlag 1999</div>
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