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Dielectrics

Piezoelectricity in protein amino acids

V. V. Lemanov^a, S. N. Popov^a, G. A. Pankova<sup>b

a</sup> Ioffe Institute, St. Petersburg
^b Institute of Macromolecular Compounds, Russian Academy of Sciences, St. Petersburg

Abstract: The piezoelectric activity of protein amino acids and their compounds has been measured using the pulse method at a frequency of 10 MHz. It has been established that, at room temperature, the piezoelectric effect is not observed in $\alpha$-glycine (achiral amino acid) and protein amino acids of the $L$ modification, namely, methionine, phenylalanine, and tryptophan. An assumption has been made that this phenomenon is associated with the enhanced damping of elastic vibrations excited in samples due to the piezoelectric effect.

Received: 08.11.2010

 English version: Physics of the Solid State, 2011, 53:6, 1191–1193

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