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Parameters controlling supersaturation by DELOS using carbon dioxide
Author(s) -
Dalvi Sameer V,
Mukhopadhyay Mamata
Publication year - 2006
Publication title -
journal of chemical technology and biotechnology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.64
H-Index - 117
eISSN - 1097-4660
pISSN - 0268-2575
DOI - 10.1002/jctb.1544
Subject(s) - supersaturation , mole fraction , carbon dioxide , chemistry , fraction (chemistry) , degree (music) , thermodynamics , analytical chemistry (journal) , chromatography , organic chemistry , physics , acoustics
The present work pertains to estimation of the maximum degree of supersaturation that can be attained in an organic solution by the DELOS process using carbon dioxide (CO 2 ) as a cosolvent. The paper analyzes the effects of initial mole fraction of carbon dioxide, temperature and pressure on the degree of supersaturation of cholesterol in a CO 2 —acetone—cholesterol solution. It has been observed that owing to liberation of large amounts of CO 2 very large temperature drops may be attained by depressurization, resulting in attainment of very high supersaturation. Within the ranges of the parameters studied in this work, the degree of supersaturation is higher with higher values of initial temperature and initial CO 2 mole fraction of the solution due to inverse interdependence of the final temperature and the residual CO 2 mole fraction in the depressurized solution. Copyright © 2006 Society of Chemical Industry