Effects of Amino Acids on the Crystallization of Calcium Tartrate Tetrahydrate

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.

Formulation, nanonisation, and characterization of Polyrhachis sp. for enhanced anticancer potential: In vitro studies

“…On the other hand, the zeta potential results of the study in 2020 by Polat et al, indicated that the addition of alanine has a remarkable effect on the surface charge of the calcium tartrate tetrahydrate (CTC) crystals, and their zeta potentials were less negative compared to the CTC crystals obtained in pure media. [ 39 ] Among the identified amino acids in Polyrhachis sp., 21 were determined (Figure 6), the most predominant one was alanine (31.5%) which could be the reason for the less negative charge of CaCO 3 @Pol compared to the neat Pol.…”