Temperature effects on the IR spectra of crystalline amino acids, dipeptides, and polyamino acids. II. L-and DL-serines

Abstract

The IR spectra of L-and DL-serines H 3 + -CH(CH2OH)-COO− (without diluents) were investigated in the temperature range 93–413 K; the changes in the IR spectra due to temperature variations were correlated with previously obtained diffraction data on anisotropic compression of structure and changes in the geometrical parameters of the hydrogen bonds.