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On the other hand, a badly scratched container will result in many lines of small crystals. To achieve a moderate number of medium-sized crystals, a container which has a few scratches works best. Likewise, adding small previously made crystals, or seed crystals, to a crystal growing project will provide nucleating sites to the solution.
Crystallization is the process by which solids form, where the atoms or molecules are highly organized into a structure known as a crystal. Some ways by which crystals form are precipitating from a solution, freezing, or more rarely deposition directly from a gas.
A seed crystal is a small piece of single crystal or polycrystal material from which a large crystal of typically the same material is grown in a laboratory. Used to replicate material, the use of seed crystal to promote growth avoids the otherwise slow randomness of natural crystal growth, and allows manufacture on a scale suitable for industry.
Most liquids freeze by crystallization, formation of crystalline solid from the uniform liquid. This is a first-order thermodynamic phase transition, which means that as long as solid and liquid coexist, the temperature of the whole system remains very nearly equal to the melting point due to the slow removal of heat when in contact with air, which is a poor heat conductor.
The pure solid crystals are then separated from the remaining liquor by filtration or centrifugation. Recrystallization : In analytical and synthetic chemistry work, purchased reagents of doubtful purity may be recrystallised, e.g. dissolved in a very pure solvent, and then crystallized, and the crystals recovered, in order to improve and/or ...
Crystallization of polymers is a process associated with partial alignment of their molecular chains. These chains fold together and form ordered regions called lamellae, which compose larger spheroidal structures named spherulites. [1] [2] Polymers can crystallize upon cooling from melting, mechanical stretching or solvent evaporation ...
Phase transitions (phase changes) that help describe polymorphism include polymorphic transitions as well as melting and vaporization transitions. According to IUPAC, a polymorphic transition is "A reversible transition of a solid crystalline phase at a certain temperature and pressure (the inversion point) to another phase of the same chemical composition with a different crystal structure."
Retrogradation is a reaction that takes place when the amylose and amylopectin chains in cooked, gelatinized starch realign themselves as the cooked starch cools. [1]When native starch is heated and dissolved in water, the crystalline structure of amylose and amylopectin molecules is lost and they hydrate to form a viscous solution.