Glycin

Not to be confused with glycine.
Glycin[1]
Glycin
Glycin
Names
IUPAC name
N-(4-Hydroxyphenyl)glycine
Systematic IUPAC name
(4-Hydroxyanilino)acetic acid
Other names
p-hydroxyanilinoacetic acid
photoglycine
Identifiers
3D model (JSmol)
ChEBI
ChemSpider
ECHA InfoCard 100.004.165 Edit this at Wikidata
UNII
  • InChI=1S/C8H9NO3/c10-7-3-1-6(2-4-7)9-5-8(11)12/h1-4,9-10H,5H2,(H,11,12) checkY
    Key: WRUZLCLJULHLEY-UHFFFAOYSA-N checkY
  • InChI=1/C8H9NO3/c10-7-3-1-6(2-4-7)9-5-8(11)12/h1-4,9-10H,5H2,(H,11,12)
    Key: WRUZLCLJULHLEY-UHFFFAOYAB
  • O=C(O)CNc1ccc(O)cc1
Properties
C8H9NO3
Molar mass 167.16 g/mol
Appearance white powder
Density 1.411 g/mL
Melting point 244 °C (471 °F; 517 K)
Boiling point 446.3 °C (835.3 °F; 719.5 K)
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
checkY verify (what is checkY☒N ?)

Glycin, or N-(4-hydroxyphenyl)glycine, is N-substituted p-aminophenol. It is a photographic developing agent used in classic black-and-white photography.[2] It is not identical to, but derived from glycine, the proteinogenic amino acid. It is typically characterized as thin plates of white or silvery powder, although aged samples appear brown, as is typical for aminophenols. It is sparingly soluble in water and most organic solvents; it is readily soluble in alkalies and acids.[3]

Glycin is structurally related to 4-aminophenol and metol. Decarboxylation of glycin gives metol. Glycin has a milder reduction potential than metol. The two developers have markedly different character. Glycin is slower-acting, but much longer-lasting in solution. Glycin is rarely used as a developing agent, primarily because it is expensive. In its dry form, it also has limited shelf life compared to metol and phenidone.

Glycin can be synthesized by treating p-aminophenol with chloroacetic acid.

Glycin is employed in some procedures of analytical chemistry.

References

  1. ^ Merck Index, 11th Edition, 4771.
  2. ^ Photographic Chemical Descriptions
  3. ^ Mitchell, Stephen C.; Waring, Rosemary H. (2000). "Aminophenols". Ullmann's Encyclopedia of Industrial Chemistry. Wiley-VCH. doi:10.1002/14356007.a02_099. ISBN 978-3527306732.

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