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Effects of Amino Acids on the Crystallization of Calcium Tartrate Tetrahydrate

Sevgi Polat, Elif Aytan-Goze, Perviz Sayan

Abstract


This work assesses the effects of various amino acids, including serine, alanine, methionine, and proline, on calcium tartrate tetrahydrate (CTT) crystals. The crystallization experiments were performed in batch mode at 25 °C, pH 9 with three amino acid concentrations. The CTT crystals were characterized by XRD, FTIR, SEM, particle size and zeta potential analysis. All of the amino acids used in this study were found to significantly affect the surface electrical charge, size, and morphology of the obtained crystals. In addition, the thermal decomposition of the produced crystals obtained in pure media was examined and the obtained data were used to investigate the decomposition kinetics of the crystals with the help of three different model-free kinetic methods, namely Flynn–Wall–Ozawa (FWO), Kissinger–Akahira–Sunose (KAS), and Starink. The average activation energy of the crystals for the first, second, third, and fourth stages using the FWO, KAS, and Starink methods was calculated to be 91.0, 158.0, 249.1, and 224.8 kJ/mol;  89.6, 155.9, 250.7, and 221.1 kJ/mol; 88.6, 156.8, 250.5, and 220.4 kJ/mol, respectively. Thus, the results of this work are useful for selecting CTT morphology modifiers and explaining the decomposition kinetics of CTT crystals.


Keywords


Calcium tartrate; crystallization; amino acid; kinetics, model-free

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DOI: http://dx.doi.org/10.17344/acsi.2020.5814

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Copyright (c) 2020 Sevgi Polat, Elif Aytan-Goze, Perviz Sayan

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