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    Causes of growth rate inhibition in lactose

    193557_Blyth 2013.pdf (37.52Mb)
    Access Status
    Open access
    Authors
    Blyth, Kristy Michelle
    Date
    2013
    Supervisor
    Prof. Gordon Parkinson
    Prof. Mark Ogden
    Dr Tuna Dincer
    Type
    Thesis
    Award
    PhD
    
    Metadata
    Show full item record
    School
    Department of Chemistry
    URI
    http://hdl.handle.net/20.500.11937/1723
    Collection
    • Curtin Theses
    Abstract

    Lactose, a by-product of dairy processing, crystallizes slowly and unreliably. Purified lactose was obtained for baseline crystal growth behaviour. A new method to achieve this was developed. The impact of process-relevant impurities on crystal growth relative to the baseline was studied. Sugar phosphates were found to inhibit growth. Using inorganic salts it was found that ion pairs can have an impact on crystal habit. This may explain some of the discrepancies in the literature.

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