Towards controlling the crystallisation behaviour of fenofibrate melt: triggers of crystallisation and polymorphic transformation
نویسندگان
چکیده
منابع مشابه
Crystallisation kinetics
D. Quigley (Theory Group) The rates at which crystals nucleate and grow from either a supercooled melt, or a supersaturated solution, are essential inputs for solidification models in a variety of contexts. These include materials synthesis and processing, development of antifreeze strategies for cryopreservation, and understanding the formation of harmful biological crystals such as kidney st...
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this thesis deals essentially (but not from all aspects) with the extension of the notion of semigroup compactification and the construction of a general theory of semitopological nonaffine (affine) transformation semigroup compactifications. it determines those compactification which are universal with respect to some algebric or topological properties. as an application of the theory, it is i...
15 صفحه اولInhibition of ice crystallisation
Introduction Conclusions References Tables Figures ◭ ◮ ◭ ◮ Back Close Full Screen / Esc Abstract Introduction Conclusions References Tables Figures ◭ ◮ ◭ ◮ Back Close Full Screen / Esc Abstract Homogeneous nucleation of ice within aqueous solution droplets and their subsequent crystallisation is thought to play a significant role in upper tropospheric ice cloud formation. It is normally assumed...
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The sinter-crystallisation was investigated in three model glasses (G1, G2 and G3) belonging to the diopside–albite system and forming between 30 and 60% diopside, respectively. The effect of bulk crystallisation on the sintering was studied by the addition of 0.7 wt.% Cr2O3 as nucleating agent to the G2 glass. The degree of sintering was evaluated by the variation of the apparent density while...
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Milk fat exhibits seasonal variations in composition and properties which are undesirable for many subsequent applications. Thus techniques are sought to process dairy products in order to achieve a consistent quality. A brief introduction to milk fat presents its most important particularities, especially composition, seasonal variations, solid fat content, crystallisation and polymorphism. Th...
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ژورنال
عنوان ژورنال: RSC Advances
سال: 2018
ISSN: 2046-2069
DOI: 10.1039/c8ra01182f