Abstract
The solubility of glycine in HCl and HCl–MgCl2 solutions was measured from 283.15 to 343.15K and found to increase with temperature and increase linearly with the concentration of HCl. The MSE model integrated in the OLI platform was modified by regressing the experimental and literature solubility data through the adjustment of the middle-range interaction parameters. After parameterization, the model can accurately calculate the solubility with the average absolute deviation lower than 3.5% and thus be able to predict supersaturation of glycine. Crystallization of different polymorphs of glycine in water, HCl, NaOH, MgCl2, and HCl–MgCl2 aqueous solutions was performed. The effects of medium, temperature, supersaturation, and time on the crystallization were investigated. It was found that only in the HCl solution the formation of single α-glycine phase was achieved under all the investigated temperature and holding time. α-glycine or its mixture with γ-glycine or C4H18N2O4·HCl was produced in systems other than HCl solution depending on the conditions.
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