Abstract
AbstractMost of the amino acids that are utilized as medical raw materials and food additives show polymorphism. To improve the physical and chemical properties of the crystals, an effective method for polymorph control is required in the crystallization process. In this study, polymorph control of L‐phenylalanine in cooling crystallization by ultrasonication was investigated. L‐Phenylalanine crystallizes in anhydrate and monohydrate forms. Without ultrasonication, a mixture of monohydrate and anhydrate forms was obtained. In contrast, the yield of monohydrate was increased by ultrasonication. In addition, ultrasonication shortened the induction time. It was considered that ultrasonic energy could supply the energy required for primary nucleation.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: 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.
