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Influence of NaCl on Granulometric Characteristics and Polymorphism in Batch‐Cooling Crystallization of Glycine
Author(s) -
Hrkovac Martina,
Kardum Jasna Prlić,
Ukrainczyk Neven
Publication year - 2015
Publication title -
chemical engineering and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.403
H-Index - 81
eISSN - 1521-4125
pISSN - 0930-7516
DOI - 10.1002/ceat.201400462
Subject(s) - crystallization , fourier transform infrared spectroscopy , polymorphism (computer science) , scanning electron microscope , chemistry , glycine , molecular sieve , analytical chemistry (journal) , crystal (programming language) , infrared spectroscopy , crystallography , chemical engineering , materials science , chromatography , organic chemistry , amino acid , catalysis , biochemistry , computer science , genotype , engineering , composite material , gene , programming language
The effect of NaCl added in different quantities on thermodynamic properties, granulometric characteristics, and structure of glycine in a crystallization process was investigated. Solubilities of α ‐ and γ ‐polymorphs in the presence of varying amounts of NaCl were analyzed. In order to examine the impact of the additive on granulometric properties of glycine, crystal morphology was examined by observing crystals under a scanning electron microscope. Crystal size distribution was determined by sieve analysis. By X‐ray diffraction analysis, the critical concentration of NaCl at which the structure of glycine changed, could be defined. The purity of obtained polymorphs was confirmed by Fourier transform infrared spectroscopy.