Editing Glycine (section)

==History and etymology==
Glycine was discovered in 1820 by French chemist [[Henri Braconnot]] when he hydrolyzed [[gelatin]] by boiling it with [[sulfuric acid]].<ref>{{Cite book | vauthors = Plimmer RH |author-link=R. H. A. Plimmer|url=https://books.google.com/books?id=7JM8AAAAIAAJ&pg=PA112 |title=The chemical composition of the proteins |publisher=Longmans, Green and Co. |year=1912 |edition=2nd |series=Monographs on biochemistry |volume=Part I. Analysis |location=London |page=82 |access-date=January 18, 2010 |orig-year=1908 | veditors = Plimmer RH, Hopkins F  }}</ref> He originally called it "sugar of gelatin",<ref>{{Cite journal | vauthors = Braconnot H |date=1820 |title=Sur la conversion des matières animales en nouvelles substances par le moyen de l'acide sulfurique |trans-title=On the conversion of animal materials into new substances by means of sulfuric acid |url=https://babel.hathitrust.org/cgi/pt?id=hvd.hx3dvk;view=1up;seq=119 |journal=Annales de Chimie et de Physique |series=2nd series |language=fr |volume=13 |pages=113–125 [114]}} </ref><ref>{{Cite book | vauthors = MacKenzie C |url=https://archive.org/details/onethousandexpe01mackgoog |title=One Thousand Experiments in Chemistry: With Illustrations of Natural Phenomena; and Practical Observations on the Manufacturing and Chemical Processes at Present Pursued in the Successful Cultivation of the Useful Arts ... |date=1822 |publisher=Sir R. Phillips and Company |page=[https://archive.org/details/onethousandexpe01mackgoog/page/n650 557] }}</ref> but French chemist [[Jean-Baptiste Boussingault]] showed in 1838 that it contained nitrogen.<ref>{{Cite journal |last=Boussingault |date=1838 |title=Sur la composition du sucre de gélatine et de l'acide nitro-saccharique de Braconnot |trans-title=On the composition of sugar of gelatine and of nitro-glucaric acid of Braconnot |url=https://babel.hathitrust.org/cgi/pt?id=mdp.39015035450702;view=1up;seq=515 |journal=Comptes Rendus |language=fr |volume=7 |pages=493–495}}</ref>  In 1847 American scientist [[Eben Norton Horsford]], then a student of the German chemist [[Justus von Liebig]], proposed the name "glycocoll";<ref>{{Cite journal | vauthors = Horsford EN |date=1847 |title=Glycocoll (gelatine sugar) and some of its products of decomposition |url=https://babel.hathitrust.org/cgi/pt?id=hvd.32044102902764;view=1up;seq=381 |journal=The American Journal of Science and Arts |series=2nd series |volume=3 |pages=369–381}}</ref><ref>{{cite book |last1=Ihde |first1=Aaron J. |title=The Development of Modern Chemistry |date=1984 |publisher=Courier Corporation |isbn=978-0-486-64235-2 |page=167 |url=https://books.google.com/books?id=89BIAwAAQBAJ&pg=PA167 }}</ref> however, the [[Sweden|Swedish]] chemist [[Jöns Jacob Berzelius|Berzelius]] suggested the simpler current name a year later.<ref>{{Cite book | vauthors = Berzelius J |url=https://books.google.com/books?id=mDc4AQAAIAAJ&q=%22glycin%22&pg=PA654 |title=Jahres-Bericht über die Fortschritte der Chemie und Mineralogie (Annual Report on the Progress of Chemistry and Mineralogy) |date=1848 |publisher=Laupp |volume=47 |location=Tübigen, (Germany) |page=654}}  From p. 654:  ''"Er hat dem Leimzucker als Basis den Namen ''Glycocoll'' gegeben. ... ''Glycin'' genannt werden, und diesen Namen werde ich anwenden."''  (He [i.e., the American scientist [[Eben Norton Horsford]], then a student of the German chemist [[Justus von Liebig]]] gave the name "glycocoll" to ''Leimzucker'' [sugar of gelatine], a base.  This name is not euphonious and has besides the flaw that it clashes with the names of the rest of the bases.  It is compounded from γλυχυς (sweet) and χολλα (animal glue).  Since this organic base is the only [one] which tastes sweet, then it can much more briefly be named "glycine", and I will use this name.)</ref><ref>{{cite book |last1=Nye |first1=Mary Jo |title=Before Big Science: The Pursuit of Modern Chemistry and Physics, 1800–1940 |date=1999 |publisher=Harvard University Press |isbn=978-0-674-06382-2 |page=141 |url=https://books.google.com/books?id=qKjxtZvnBKQC&pg=PA141 }}</ref> The name comes from the [[Ancient Greek|Greek]] word γλυκύς "sweet tasting"<ref>{{Cite web |url=http://oxforddictionaries.com/definition/american_english/glycine |archive-url=https://web.archive.org/web/20141113010813/http://www.oxforddictionaries.com/definition/american_english/glycine |url-status=dead |archive-date=November 13, 2014 |title=glycine |website=Oxford Dictionaries |access-date=2015-12-06}}</ref> (which is also related to the prefixes ''[[wikt:glyco-#Prefix|glyco-]]'' and ''[[wikt:gluco-#Prefix|gluco-]]'', as in ''[[glycoprotein]]'' and ''[[glucose]]'').  In 1858, the French chemist [[Auguste André Thomas Cahours|Auguste Cahours]] determined that glycine was an [[amine]] of [[acetic acid]].<ref>{{Cite journal | vauthors = Cahours A |date=1858 |title=Recherches sur les acides amidés |trans-title=Investigations into aminated acids |url=https://babel.hathitrust.org/cgi/pt?id=umn.31951d00008355e;view=1up;seq=1050 |journal=Comptes Rendus |language=fr |volume=46 |pages=1044–1047}}</ref>