Crystallisation of lactose monohydrate from DMSO solutions: Influence of lactose
MetadataShow full item record
In this study, the dimethyl sulfoxide (DMSO)-lactose system has been used to study the effect of lactose on the morphology of lactose monohydrate crystals. DMSO was used as the solvent as it greatly reduces the rate of mutarotation of lactose to lactose. It is shown that as the content of the solution increases, the crystal shape starts increasing in the a and b directions, whereas the major growth occurs in the c direction at low levels of lactose.The morphology of the lactose monohydrate crystal calculated by molecular modelling isin good agreement with that of the crystals grown in the presence of low lactose concentrations. Atomic force microscopy has revealed growth spirals and unit cell high steps on the (020) face of crystals grown in the presence of low anomer concentration.
Dincer, Tuna D and Parkinson, Gordon M. and Rohl, Andrew L. and Ogden, Mark I. (1999) Crystallisation of lactose monohydrate from DMSO solutions: Influence of lactose, Journal of Crystal Growth 205(3):368-374.
The link to this article is:
Copyright 1999 Elsevier B.V. All rights reserved
Showing items related by title, author, creator and subject.
Dincer, Tuna (2000)Lactose is the major carbohydrate in milk. The presence of lactose in whey constitutes a significant pollution problem for dairy factories. At the same time, there is an increasing market for high quality crystalline ...
Zamanipoor, M.; Dincer, Tuna; Zisu, B.; Jayasena, Vijay (2013)The impact of ultrasound on promoting the crystallisation process including an increase in nucleation rate and the formation of more uniform crystals from a large number of substances has been reported in previous studies. ...
Dincer, Tuna; Ogden, Mark; Parkinson, Gordon (2014)α-Lactose monohydrate crystals have been reported to exhibit growth rate dispersion (GRD). Variation in surface dislocations has been suggested as the cause of GRD, but this has not been further investigated to date. In ...