The crystallization properties of phase-change memory (PCM) in the presence of thermal disturbances are investigated with a novel micro-thermal stage. It is found that the recrystallization time due to thermal disturbances significantly varies depending on how the PCM cell drifts. The longer crystallization time is obtained following additional resistance drift, which can be described by an inc...

Crystallization remains a critical step in X-ray structure determination. Because it is not generally possible to rationally predict crystallization conditions, commercial screens have been developed which sample a wide range of crystallization space. While this approach has proved successful in many cases, a significant number of proteins fail to crystallize despite being soluble and monodispe...

Cocoa butter is the characteristic fat ingredient of chocolate industries, presenting itself as the most important component in all formulations. Its crystallization is a critical factor associated with the structure and properties of many confectionery foods. The stability of rich-fat processed products is influenced by changes in crystallization processes. With respect to these characteristic...

A lower limit for the grain size of nanocrystalline solids obtained by crystallization of the glass and its dependency on the crystallization temperature are thermodynamically considered. It is found that the nanocrystalline materials have the smallest grain size when the crystallization temperature is roughly half of the melting temperature. At this temperature, the Gibbs free energy differenc...

The deficiency in existing sugar cane crystallization automatic control system is difficult to measure some key parameters on line, such as mother liquor supersaturation, mother liquor purity, crystal content and crystal size distribution. Controlling brix with PID can only reflect the massecuite concentration of sugar cane crystallization process, but it is hard to guarantee the crystal qualit...

This essay is about the crystallization of proteins. Since the first published observation of crystallizing proteins about 160 years ago, protein crystal growth has developed into an extensive research field with many applications, for instance in the pharmaceutical industry. In this report, an overview of the unique physical-chemical characteristics of protein molecules, their properties in so...

The effects of the incorporation of multiwalled carbon nanotubes (MWNT) with a diameter range of 10-30 nm on the shear-induced crystallization behavior of poly(butylene terephthalate) (PBT) were investigated under myriad shearing and loading conditions employing principally the small-amplitude oscillatory shear flow. Upon shearing, the presence of MWNTs leads to the crystallization of the PBT n...

Isothermal and non-isothermal crystallization behaviours of the blends of long chain branched polypropylene (LCB PP) and poly(ethylene-co-octene) (PEOc) with different weight ratios were studied under quiescent and shear flow using polarized optical microscopy (POM), differential scanning calorimetry (DSC), and rheological measurements. Experimental results showed that the crystallization of th...

Direct tabletting technique is the modern and the most efficient process used in tablet manufacturing which has been successfully used for various drugs. But the process strongly depends upon the quality of the crystals used. For improvement of direct compression properties of different poorly soluble drugs Kawashima and their coworkers developed the spherical crystallization technique in 1986,...

Hematin crystallization is the primary mechanism of heme detoxification in malaria parasites and the target of the quinoline class of antimalarials. Despite numerous studies of malaria pathophysiology, fundamental questions regarding hematin growth and inhibition remain. Among them are the identity of the crystallization medium in vivo, aqueous or organic; the mechanism of crystallization, clas...