Glycocol

Glycocol, or AMIDO-ACETIC ACID, $CH\_3(NH\_2)CO\_2H$, was first prepared by Braconnot in 1820, being obtained among the products of the action of sulphuric acid on glue, and received from him the name sucre de gélatine, on account of its sweet taste. It is a product of various processes of decomposition of animal matters. Glycocol is very soluble in water, the solution having no effect on vegetable colours, but it is insoluble in alcohol. Glycocol combines both with acids and bases, and the compounds in both cases are soluble and crystallisable.