The compound bis(ethylenediamine-N,N′)-(oxalato-O,O′)-cobalt biphenyl-4,4′-disulfonate hydrate, refcode TIQHOR, crystallizes with four Co(III) cations in the asymmetric unit. Another pair of compounds, rac-bis(ethylenediamine-N,N′)-(oxalato-O,O′)-cobalt(III) l-hydrogenaspartate, refcode VAGBOU, and tetra-ammine-(N-benzylethanediamine)-cobalt(III) trinitrate sesquihydrate, refcode ZIFHEB crystallize both as conglomerates and kryptoracemates. Their stereochemical characteristics are described, and the fact that they display more than one mode of crystallization in a single lattice, is illustrated numerically and visually. 相似文献
The crystallization kinetics of Cu55Zr45 (at%) glassy alloy is studied under isothermal condition using differential scanning calorimetry (DSC). The plot of correlation between the crystallized volume fraction α and annealing time t shows a sigmoid-type curve, which is steeper with higher annealing temperature. Furthermore, in isothermal crystallization condition, local activation energy Eα values, determined using the Arrhenius equation, range from 181.1 to 187.8 kJ/mol, which is nearly a constant. The local Avrami exponent n(α) values, obtained by the Johnson-Mehl-Avrami equation, which range from 2.2 to 4.0 at different annealing temeperatures, which indicates that the crystallization mechanism is diffusion-controlled transformation. Moreover, n(α) becomes greater with increasing annealing temperature, which indicates that annealing temperature can affect nucleation rate and growth type. 相似文献
A kinetic study of the crystallization processes was performed for some decorative ceramic glazes in the PbO-SiO2-Na2O-K2O-CaO(BaO)-Al2O3-B2O3 system with addition of 10% TiO2 and ZnO. The crystallization kinetics has been studied in non-isothermal conditions using DTA technique. The apparent activation
energies of the crystallization processes were calculated using the Kissinger method. The main crystalline phase, which provides
the decorative effect, is rutile. This has been identified by X-ray diffraction and it is clearly visible in the optical microscopy
images taken in transmitted light, as needle-like or even prismatic crystals arranged in radial-fibrous aggregates. 相似文献
The enthalpies of crystallization of NaCl, KCl, LiCl·H2O, MgCl2·6H2O, CaCl2·6H2O and BaCl2·2H2O from aqueous solution were determined by means of different calculation methods on the basis of the earlier-measured differential and integral enthalpies of solution of the above salts. The obtained crystallization enthalpies are discussed and compared with the appropriate literature data.
Zusammenfassung Es wurden die Kristallisationenthalpien des NaCl, KCl, LiCl·H2O, MgCl2·6H2O, CaCl2·6H2O und BaCl2·2H2O aus wässerigen Lösungen bestirnt. Es wurden vorher gemessene differenzierte und integrale Enthalpien von oben genannten gelösten Salze ausgenutzt, bei denen verschiedene Berechnungsmethoden angewandt wurden. Die gewonenen Kristallisationenthalpien wurden mit entsprechenden Literaturangaben erörtert und vergliechen.
Using a layer‐multiplying coextrusion process to fabricate films with thousands of alternating polymer nanolayers, we report here a new crystalline morphology in confined polymer nanolayers and an abrupt transition in the crystallization habit. At higher temperatures, poly(ethylene oxide) crystallizes as large, in‐plane lamellae. A 5 °C change in the crystallization temperature produces an on‐edge lamellar orientation. The results point to a transition from heterogeneous nucleation to substrate‐assisted nucleation. This may be a general phenomenon that accounts for previously unexplained differences in the preferred chain alignment of confined polymer crystals.
The intention of this work presented is to introduce new processing principles for the crystallization of watery or fatty phases in food systems, and in particular to quantify the process — microstructure — product quality relationships for such food systems. The crystallization processes demonstrated in detail are high shear crystallization (i), spray crystallization (ii) and spray powder based seed crystallization (iii). Crystalline, semi-crystalline and/or amorphous structures were analysed by calorimetric, mechanical/rheological and microscopical methods. Quality aspects of the final food products, which are related to the structure of the crystalline and/or amorphous components, were investigated additionally.This revised version was published online in November 2005 with corrections to the Cover Date. 相似文献