Abstract
The mechanism and controlling factors of polymorphic crystallization were investigated using amino acids and a thiazole derivative (BPT) (pharmaceutical). The controlling factors depend on the system and crystallization method. In the cooling crystallization of amino acids, supersaturation hardly influenced the crystallization behavior of either l-glutamic acid or l-histidine polymorphs. On the other hand, the effects of temperature and polymorphous seeds were remarkable in the polymorphic crystallization of l-glutamic acid, whereas no effect appeared in the crystallization of l-histidine polymorphs. Such a difference between the amino acids may be due to the conformational difference and/or the exchange rate between the conformers (or embryos) corresponding to each polymorph. The controlling factor in antisolvent crystallization of 2-(3-cyano-4-isobutyloxyphenyl)-4-methyl-5- thiazolecarboxylic acid (BPT) was also examined in water−methanol mixture solvents. The thermodynamic stability of each polymorph a...
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