Abstract
The piezoelectric activity of protein amino acids and their compounds has been measured using the pulse method at a frequency of 10 MHz. It has been established that, at room temperature, the piezoelectric effect is not observed in α-glycine (achiral amino acid) and protein amino acids of the L modification, namely, methionine, phenylalanine, and tryptophan. An assumption has been made that this phenomenon is associated with the enhanced damping of elastic vibrations excited in samples due to the piezoelectric effect.
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References
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Original Russian Text © V.V. Lemanov, S.N. Popov, G.A. Pankova, 2011, published in Fizika Tverdogo Tela, 2011, Vol. 53, No. 6, pp. 1126–1128.
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Lemanov, V.V., Popov, S.N. & Pankova, G.A. Piezoelectricity in protein amino acids. Phys. Solid State 53, 1191–1193 (2011). https://doi.org/10.1134/S1063783411060205
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DOI: https://doi.org/10.1134/S1063783411060205