Abstract
Viedma ripening is a process in which a compound that forms a stable racemic conglomerate can be converted to an enantiomerically pure solid state. Combining this deracemization process with Ostwald’s rule of stages, allows Viedma ripening to be extended to a racemic compound for which the conglomerate exists only in a metastable form. This is demonstrated for glutamic acid, a proteinogenic amino acid. Since Ostwald ripening is one of the processes occurring during Viedma ripening, we thus make use of Ostwald twice.
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