Glutamic acid

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Glutamic acid


A naturally occurring, non-essential amino acid found in wheat gluten, vegetable products, and animals. Glutamic acid was first isolated in 1865. The body synthesizes glutamic acid during carbohydrate metabolism. Glutamic acid also occurs in many plants. It is a very polar molecule that plays the role of an excitatory amino acid (EAA) in neurotransmission.

Synonyms and Related Terms

GLU: glutamininc acid; alpha-aminoglutaric acid; 2-amino pentanedioic acid; glutaminol; glutaton; glutamate (anionic form); Glutaminsäure (Deut.); glutamato (Esp.); ácido glutámico (Esp.); acide glutamique (Fr.); acido glutammico (It.); glutamaat (Ned.); kwas glutaminowy (Pol.); glutaminsyra (Sven.)

Chemical structure

Glutamic acid.jpg


  • ThermoFisher: SDS

Physical and Chemical Properties

Soluble in water. Insoluble in ether, ethanol, acetone and acetic acid.

Composition C5H9NO4
CAS 56-86-0
Melting Point 160-249 C
Density 1.538 g/ml
Molecular Weight mol. wt. = 147.13
Refractive Index 1.538

Resources and Citations

  • The Merck Index, Martha Windholz (ed.), Merck Research Labs, Rahway NJ, 10th edition, 1983 Comment: entry 4477 has melting point=160C
  • MSDS Sheet Comment: Mallinckrodt Baker: - has melting point = 205C