English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Zendy Plus

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Zendy Tools

Zendy Open

We examined the influence of kinetics on the polymorphic behavior of 1,3-dioleoyl-2-palmitoyl glycerol (OPO), a triacylglycerol (TAG) present in natural oils such as olive oil and human breast milk. Pure OPO was heated at 15 °C min−1 in all cases. The polymorphic crystallization of OPO was studied at different cooling rates (15, 2, 1, and 0.5 °C min−1), and the dynamic polymorphic transformations were characterized on heating by simultaneously using Differential Scanning Calorimetry (DSC) and Synchrotron Radiation X-Ray Diffraction (SR-XRD) with small-angle X-ray diffraction (SAXD) and wide-angle X-ray diffraction (WAXD). Thermo-Optical Microscopy (TOM) was also used in order to observe the polymorphic transitions. Polymorphic forms of OPO were identified and characterized. As the cooling rate decreased, more stable forms crystallized, not following the Ostwald step rule, although in most cases concurrent crystallization occurred and the whole process was highly complex.

In situ synchrotron radiation X-ray diffraction study of crystallization kinetics of polymorphs of 1,3-dioleoyl-2-palmitoyl glycerol (OPO)