|Preferred IUPAC name
3D model (JSmol)
CompTox Dashboard (EPA)
|Molar mass||89.094 g·mol−1|
|Appearance||White crystalline powder|
|Melting point||208 to 212 °C (406 to 414 °F; 481 to 485 K) experimental|
|Boiling point||195.1 °C (383.2 °F; 468.2 K) predicted|
|89.09 g L−1 (at 20 °C)|
|UV-vis (λmax)||260 nm|
Heat capacity (C)
|128.9 J K−1 mol−1|
Std enthalpy of
|−513.50–−512.98 kJ mol−1|
Std enthalpy of
|−1667.84–−1667.54 kJ mol−1|
Related alkanoic acids
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
what is ?)(
Sarcosine, also known as N-methylglycine, or monomethylglycine, is a monopeptide with the formula CH3N(H)CH2CO2H. It exists at neutral pH as the zwitterion CH3N+(H)2CH2CO2−, which can be obtained as a white, water-soluble powder. Like some amino acids, sarcosine converts to a cation at low pH and an anion at high pH, with the respective formulas CH3N+(H)2CH2CO2H and CH3N(H)CH2CO2−. Sarcosine is a close relative of glycine, with a secondary amine in place of the primary amine.
Sarcosine is ubiquitous in biological materials. It is used in manufacturing biodegradable surfactants and toothpastes as well as in other applications.
Sarcosine is sweet to the taste.
Sarcosine is an intermediate and byproduct in glycine synthesis and degradation. Sarcosine is metabolized to glycine by the enzyme sarcosine dehydrogenase, while glycine-N-methyl transferase generates sarcosine from glycine. Sarcosine is an amino acid derivative that is naturally found in muscles and other body tissues. In the laboratory, it may be synthesized from chloroacetic acid and methylamine. Sarcosine is an intermediate in the metabolism of choline to glycine.
Sarcosine, like the related compounds dimethylglycine (DMG) and trimethylglycine (TMG), is formed via the metabolism of nutrients such as choline and methionine, which both contain methyl groups used in a wide range of biochemical reactions. Sarcosine is rapidly degraded to glycine, which, in addition to its importance as a constituent of protein, plays a significant role in various physiological processes as a prime metabolic source of components of living cells such as glutathione, creatine, purines and serine. The concentration of sarcosine in blood serum of normal human subjects is 1.4 ± 0.6 micromolar.
A variety of surfactants are produced from sarcosine.
Sarcosine has been investigated in relation to schizophrenia. Early evidence suggests that intake of 2 g/day sarcosine as add-on therapy to many antipsychotics except clozapine. Sarcosine has also been debated as a biomarker for prostate cancer cells.
Sarcosine was first isolated and named by the German chemist Justus von Liebig in 1847.
Jacob Volhard first synthesized it in 1862 while working in the lab of Hermann Kolbe. Prior to the synthesis of sarcosine, it had long been known to be a hydrolysis product of creatine, a compound found in meat extract. Under this assumption, by preparing the compound with methylamine and monochloroacetic acid, Volhard proved that sarcosine was N-methylglycine.