Solubility of amino acids and diglycine in aqueous–alkanol solutions

Ferreira, Luísa A.; Macedo, Eugénia A.; Pinho, Simão P.

doi:10.1016/j.ces.2004.05.001

Cited by 65 publications

(110 citation statements)

References 22 publications

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“…Those parts result in different polarities and solubilities. It has also been reported that the physical and chemical properties of amino acids are very important; in terms of not only being the basic building blocks of proteins and peptides but also for their importance in industrial processes, particularly in pharmaceutical and food industry [17]. Based on the above arguments, calcium oxalate crystallization is very important for both manufacturing processes and clinical research.…”

Section: Introductionmentioning

confidence: 96%

Calcium oxalate crystallization in the presence of amino acids, proteins and carboxylic acids

Sayan¹,

Titiz‐Sargut

Kıran

2009

Cryst. Res. Technol.

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Reactive crystallization of calcium oxalate was investigated in the presence of amino acids, proteins and carboxylic acids at different pH and temperatures. Average particle size, filtration rates of calcium oxalate crystals obtained in the absence and presence of additives were determined. The influence of pH, temperatures and additives on crystal morphology of calcium oxalate were also investigated and discussed by SEM analysis. TG-DTA, FT/IR and XRD analysis were carried out for all investigated conditions. Average particle size of calcium oxalate was affected significantly by the additive type and concentration. Variation of crystal morphology depending on type and concentration of the additives affected the filtration characteristics. Majority of calcium oxalate crystals occurred in the form of calcium oxalate monohydrate except those in the presence of tartaric acid. TG-DTA, FT/IR and XRD analysis proved that calcium oxalate monohydrate and calcium oxalate dihydrate mixtures are formed in the presence of tartaric acid. The effect of all additives on scale formation was also investigated.

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Section: Introductionmentioning

confidence: 96%

Calcium oxalate crystallization in the presence of amino acids, proteins and carboxylic acids

Sayan¹,

Titiz‐Sargut

Kıran

2009

Cryst. Res. Technol.

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“…The thermodynamic stability of the three polymorphs of glycine at ambient conditions is in the order c-form > a-form > b-form [1][2][3]. Differences in the physical and chemical properties between polymorphic compounds (e.g., solubility, density, heat capacity, melting point, thermal conductivity, and optical activity) can have a significant influence on the process acceptability, bioavailability, filtration, and tablet processes of pharmaceutical, food, and specialty materials [4][5][6][7][8]. Therefore, to improve the functionality for better utilisation of glycine crystals, an effective method for polymorph control is indispensable in the crystallisation process.…”

Section: Introductionmentioning

confidence: 99%

Change in glycine polymorphs induced by minute-bubble injection during antisolvent crystallisation

Matsumoto

Wada

Onoe

2015

Advanced Powder Technology

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“…An important feature of a model is the predictive capability. Figure 1 shows a comparison of the performance of the model presented by Ferreira et al [23] in the prediction of solubility data for glycine in water-ethanol mixtures at different temperatures published by Dunn and Ross [15].…”

Section: Modelingmentioning

confidence: 99%

“…In view of the difficulties encountered with the previous methods, Ferreira et al [23] used the excess solubility approach with conventional thermodynamic models like the Margules, Wilson, and nonrandom two-liquid (NRTL) equations. The NRTL model gave the best fit of the data, with average relative deviations around 8.4 % for correlation and 15.0 % for predictions.…”

Section: Modelingmentioning

confidence: 99%

“…In fact, the majority of the data available is at 25 °C: water-ethanol [16][17][18], water-methanol [19], and more recently, water-propan-1-ol, water-propan-2-ol [20,21], and water-butan-1-ol [22] systems. With the aim to extend the database already available, new measurements were carried out, by Macedo and coworkers, for glycine and DL-alanine in the aqueous systems of ethanol, propan-1-ol, and propan-2-ol, in the temperature range between 25 and 60 °C, using the analytical gravimetric method [23].…”

Section: Experimental Datamentioning

confidence: 99%

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Solubility of Amino Acids, Sugars, and Proteins

Macedo

2005

ChemInform

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Abstract:The importance of biomolecules is well recognized nowadays, owing to their application in many industrial processes, particularly in the food, pharmaceutical, and cosmetic industries.Amino acids, carbohydrates, and proteins are the three types of biomolecules considered in this review. Solubilities of several amino acids and sugars have been measured in water and, more recently, in mixed solvents, both with or without salts. Experimental data on partition of proteins in aqueous two-phase systems (ATPSs), with polymers or salts, have also been reported in the literature. The experimental techniques used are briefly discussed. Regarding modeling, the complexity of these solutions is very high. Sugars form strong hydrogen bonds with one another and with water or other solvents like alcohols. Liquid solutions with amino acids or proteins present not only short-range interaction forces, but also long-range forces, owing to the appearance of charged species. The capabilities of different molecular models and group-contribution-based methods are shown.

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Solubility of amino acids and diglycine in aqueous–alkanol solutions

Cited by 65 publications

References 22 publications

Calcium oxalate crystallization in the presence of amino acids, proteins and carboxylic acids

Calcium oxalate crystallization in the presence of amino acids, proteins and carboxylic acids

Change in glycine polymorphs induced by minute-bubble injection during antisolvent crystallisation

Solubility of Amino Acids, Sugars, and Proteins

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