One of the zwitterionic amino acids known as “Good” buffers; active in the pH range 6.5 to 8.0. Prepn: N. E. Good et al., Biochemistry 5, 467 (1966). Thermodynamic constants: C. A. Vega, R. G. Bates, Anal. Chem. 48, 1293 (1976). Effect of temperature and solvent systems on pK2: H. A. Azab et al., Monatsh. Chem. 125, 233 (1994). Use as buffer: F. C. Molinia et al., Reprod. Nutr. Dev. 34, 491 (1994); K. Isobe, H. Nishise, J. Biotechnol. 75, 265 (1999).