The effect of temperature and solvent composition on transformation of β- to α-glycine as monitored in situ by FBRM and PVM

Leping Dang, Huaiyu Yang, Simon Black, Hongyuan Wei

Research output: Contribution to journalArticle

26 Citations (Scopus)

Abstract

The application of in situ focused beam reflectance measurement (FBRM) and particle vision measurement (PVM) in monitoring transformation of glycine polymorphs is introduced. The effect of solvent composition and temperature on the transformation from β- to α-glycine was investigated. It is noted that the transformation kinetics are highly sensitive to both the solvent composition and temperature and the transformation rate is a function of ethanol content in aqueous ethanol mixtures. At 303 K, high initial ethanol concentration accounts for a steady transformation. At the same ethanol content, the transformation rate decreases with decrease in temperature. A smoother transformation was observed at 293 K. The results are consistent with the solvent-mediated transformation mechanism in which β-glycine dissolves and α-glycine nucleates and grows. The thermodynamically stable γ-glycine was not observed. Understanding these effects can aid optimization and improve process control.

LanguageEnglish
Pages1301-1306
Number of pages6
JournalOrganic Process Research and Development
Volume13
Issue number6
Early online date28 Aug 2009
DOIs
Publication statusPublished - 20 Nov 2009

Fingerprint

Reflectometers
glycine
Glycine
reflectance
Ethanol
Chemical analysis
ethyl alcohol
Temperature
temperature
Polymorphism
Process control
Kinetics
Monitoring
optimization
kinetics

Keywords

  • solvent composition
  • focused beam reflectance measurement
  • aqueous ethanol mixtures

Cite this

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abstract = "The application of in situ focused beam reflectance measurement (FBRM) and particle vision measurement (PVM) in monitoring transformation of glycine polymorphs is introduced. The effect of solvent composition and temperature on the transformation from β- to α-glycine was investigated. It is noted that the transformation kinetics are highly sensitive to both the solvent composition and temperature and the transformation rate is a function of ethanol content in aqueous ethanol mixtures. At 303 K, high initial ethanol concentration accounts for a steady transformation. At the same ethanol content, the transformation rate decreases with decrease in temperature. A smoother transformation was observed at 293 K. The results are consistent with the solvent-mediated transformation mechanism in which β-glycine dissolves and α-glycine nucleates and grows. The thermodynamically stable γ-glycine was not observed. Understanding these effects can aid optimization and improve process control.",
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The effect of temperature and solvent composition on transformation of β- to α-glycine as monitored in situ by FBRM and PVM. / Dang, Leping; Yang, Huaiyu; Black, Simon; Wei, Hongyuan.

In: Organic Process Research and Development, Vol. 13, No. 6, 20.11.2009, p. 1301-1306.

Research output: Contribution to journalArticle

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