1. 激发态下甘氨酸与水分子间氢键性质研究.
- Author
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刘启帆, 布玛丽亚·阿布力米提, 向梅, 安桓, and 郑敬严
- Abstract
In organisms, amino acids usually use water as a solvent which is an important component for cell formation. In this environment, the formation of intermolecular hydrogen bonds will affect the structure and properties of amino acids and water molecules. In order to study its properties in the ground state and excited state, in this paper, we use density functional theory(DFT) and time-dependent density functional theory(TD-DFT) to analyze the electrostatic potential, bond length, natural bond orbital(NBO) charge, Atoms In Molecules(AIM), Wiberg bond order b, infrared(IR) spectroscopy, hole-electron orbits of intermolecular hydrogen bonds between glycine and H2O in the ground and excited states, the hole electron orbit and the electron transfer between ground state and excited state are studied theoretically. The results show that the intermolecular hydrogen bond formation will lead to the change of molecular structure and the shift of infrared spectral vibration frequency. In the excited states, the intermolecular hydrogen bond is strengthened or weakened to different degrees. The results provide a theoretical basis for forming hydrogen bonds and the study of intermolecular hydrogen bonds in excited states. [ABSTRACT FROM AUTHOR]
- Published
- 2024
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