Abstract
AbstractThree types of crystalline lactose hydrates having melting points (MP) of 218°C, 195°C and 169°C were crystallised from 680 ml litre−1 ethanol solution with a lactose to solvent ratio of 1:14‐1:24 at three pH values, ∼ 4, 2.5 and 1.3. The three types were characterised on the basis of their optical rotation, phase transition and X‐ray powder diffraction pattern. The samples with high and low MP were α‐lactose hydrates whereas that with the intermediate MP (195°C) was a hydrated lactose containing both α‐ and β‐forms.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.