E. A. Fialkova, V. B. Shevchuk, A. I. Gnezdilova, Y. V. Vinogradova, V. I. Baronov
{"title":"论乳糖晶体从过饱和溶液中生长的机理","authors":"E. A. Fialkova, V. B. Shevchuk, A. I. Gnezdilova, Y. V. Vinogradova, V. I. Baronov","doi":"10.1134/S1063774524601321","DOIUrl":null,"url":null,"abstract":"<p>The existence of cavitation zones on the faces of a growing lactose crystal and the driving role of cavitation in the crystal growth have been substantiated. It is shown that the most favorable conditions for the conversion of dissolved lactose into the crystalline state are formed around crystal edges in the phase transition zones. The size of the phase transition zone of the crystallizing substance is calculated and compared with the available data on the sizes of crystalline nuclei. The radii of the cavitation zones were found to be <i>r</i><sub>2</sub> ~ 7 nm (for a crystal with a size of 60.5 µm, at a temperature of 30°C and supersaturation of 0.55) and <i>r</i><sub>2</sub> ~ 30 nm (for a 84-µm crystal, at a temperature of 50°C and supersaturation of 1.88). A mathematical model of the growth rate of lactose crystal in a supersaturated solution is proposed. The possibility of studying the crystallization mechanisms and determining the growth rate of lactose crystals based on the theory of dynamic interaction bodies and liquids by A.Y. Milovich is substantiated.</p>","PeriodicalId":527,"journal":{"name":"Crystallography Reports","volume":null,"pages":null},"PeriodicalIF":0.6000,"publicationDate":"2024-09-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"On the Mechanism of Growth of Lactose Crystals from Supersaturated Solutions\",\"authors\":\"E. A. Fialkova, V. B. Shevchuk, A. I. Gnezdilova, Y. V. Vinogradova, V. I. Baronov\",\"doi\":\"10.1134/S1063774524601321\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p>The existence of cavitation zones on the faces of a growing lactose crystal and the driving role of cavitation in the crystal growth have been substantiated. It is shown that the most favorable conditions for the conversion of dissolved lactose into the crystalline state are formed around crystal edges in the phase transition zones. The size of the phase transition zone of the crystallizing substance is calculated and compared with the available data on the sizes of crystalline nuclei. The radii of the cavitation zones were found to be <i>r</i><sub>2</sub> ~ 7 nm (for a crystal with a size of 60.5 µm, at a temperature of 30°C and supersaturation of 0.55) and <i>r</i><sub>2</sub> ~ 30 nm (for a 84-µm crystal, at a temperature of 50°C and supersaturation of 1.88). A mathematical model of the growth rate of lactose crystal in a supersaturated solution is proposed. The possibility of studying the crystallization mechanisms and determining the growth rate of lactose crystals based on the theory of dynamic interaction bodies and liquids by A.Y. Milovich is substantiated.</p>\",\"PeriodicalId\":527,\"journal\":{\"name\":\"Crystallography Reports\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":0.6000,\"publicationDate\":\"2024-09-27\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Crystallography Reports\",\"FirstCategoryId\":\"88\",\"ListUrlMain\":\"https://link.springer.com/article/10.1134/S1063774524601321\",\"RegionNum\":4,\"RegionCategory\":\"材料科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q4\",\"JCRName\":\"CRYSTALLOGRAPHY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Crystallography Reports","FirstCategoryId":"88","ListUrlMain":"https://link.springer.com/article/10.1134/S1063774524601321","RegionNum":4,"RegionCategory":"材料科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"CRYSTALLOGRAPHY","Score":null,"Total":0}
On the Mechanism of Growth of Lactose Crystals from Supersaturated Solutions
The existence of cavitation zones on the faces of a growing lactose crystal and the driving role of cavitation in the crystal growth have been substantiated. It is shown that the most favorable conditions for the conversion of dissolved lactose into the crystalline state are formed around crystal edges in the phase transition zones. The size of the phase transition zone of the crystallizing substance is calculated and compared with the available data on the sizes of crystalline nuclei. The radii of the cavitation zones were found to be r2 ~ 7 nm (for a crystal with a size of 60.5 µm, at a temperature of 30°C and supersaturation of 0.55) and r2 ~ 30 nm (for a 84-µm crystal, at a temperature of 50°C and supersaturation of 1.88). A mathematical model of the growth rate of lactose crystal in a supersaturated solution is proposed. The possibility of studying the crystallization mechanisms and determining the growth rate of lactose crystals based on the theory of dynamic interaction bodies and liquids by A.Y. Milovich is substantiated.
期刊介绍：
Crystallography Reports is a journal that publishes original articles short communications, and reviews on various aspects of crystallography: diffraction and scattering of X-rays, electrons, and neutrons, determination of crystal structure of inorganic and organic substances, including proteins and other biological substances; UV-VIS and IR spectroscopy; growth, imperfect structure and physical properties of crystals; thin films, liquid crystals, nanomaterials, partially disordered systems, and the methods of studies.
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