One of the zwitterionic amino acids known as “Good” buffers; active in the pH range of 9.7-11.1. Prepn: H. Dorn, K. Walter, Z. Chem. 7, 151 (1967). Thermodynamic parameters: C. D. McGlothlin, J. Jordan, Anal. Lett. 9, 245 (1976). Effects on protein measurement: V. Kaushal, L. D. Barnes, Anal. Biochem. 157, 291 (1986); H. M. Himmel, W. Heller, J. Clin. Chem. Clin. Biochem. 25, 909 (1987). Use as buffer: I. I. Koukli et al., Analyst 113, 603 (1988); R. M. Smith et al., J. Chromatogr. 514, 97 (1990).