Thermal expansion of L-ascorbic acid

Nicolaı̈, Béatrice; Tamarit, J. Ll.; Céolin, R.; Rietveld, Ivo B.

doi:10.1140/epjst/e2016-60232-6

Cited by 11 publications

(11 citation statements)

References 28 publications

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“…This interpretation agrees with our discussion of thermal deformations for discrete compounds in the three chiral systems mentioned above. Further, the volumetric thermal expansion value of α V = 120 × 10 −6 K −1 for L-ascorbic acid 30 is comparable to the data provided for discrete compounds in Table 4. The extent of thermal expansion of the linear unit cell parameters and volume of inorganic crystal structures 1 is usually 1.5-2 times less than the corresponding values found in organic compounds (including chiral compounds).…”

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confidence: 82%

“…18,19 Among the papers we have found, only two works address substances formed in chiral systems, both of which published recently. An article by B. Nicolaï et al 30 presents results of the thermal expansion of L-ascorbic acid, and an article by N. Taratin et al 31 is related to thermal deformations in the crystal structures of diastereomeric L-threonine and L-allo-threonine and two particular solid solutions in this system. Chiral organic compounds participate in a vast variety of natural and industrial processes occurring at various temperatures; therefore, discovering the causalities governing their high-temperature behavior is not only of fundamental significance but also of an applied one.…”

Section: Introductionmentioning

confidence: 99%

“…Hydrogen bonding is practically perpendicular to this axis. 30 In other words, hydrogen bonding occurs mostly within molecular layers. Therefore, the maximal thermal expansion takes place in the direction of the weak intermolecular forces, i.e.…”

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confidence: 99%

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Thermal deformations of crystal structures formed in the systems of malic acid enantiomers and l-valine–l-isoleucine enantiomers

2018

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The thermal behavior of discrete phases formed in the respective systems of malic acid enantiomers and L-enantiomers of the amino acids valine and isoleucine was studied using the temperature-resolved PXRD method. In the (S)-malic acid-(R)-malic acid system, thermal deformations in crystal structures of stable compounds (enantiomer S, racemates RSI and RSII, and non-equimolar compound S 3 R) and polymorph transformations of metastable compounds (racemate RSIII and non-equimolar compound 3S1R) were examined. In the L-valine-L-isoleucine system, thermal deformations in crystal structures of stable compounds L-Val and L-Ile and non-equimolar compound V 2 I were investigated. Thermal deformation analysis included plotting the temperature dependence of the unit cell parameters and volume, calculating thermal deformation tensors, plotting figures of thermal expansion coefficients (CTE), and estimating the extent of thermal deformation anisotropy. In all the cases studied, the maximal thermal expansion was observed in the direction of the weakest hydrogen (malic acid) or van der Waals (valine and isoleucine) intermolecular bonds, i.e. in the directions closest to that perpendicular to the dimer molecule chains (malic acid) or to molecular layers (valine and isoleucine). The strongest anisotropy of thermal deformations in monoclinic crystals was observed in the ac plane, in which the symmetrically unfixed angle β can vary.

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confidence: 82%

Section: Introductionmentioning

confidence: 99%

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Thermal deformations of crystal structures formed in the systems of malic acid enantiomers and l-valine–l-isoleucine enantiomers

2018

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“…At the same time, publications on thermal deformations of amino acids or chiral substances, which play a particularly important role in living matter, are even less numerous. Examples are the works from B. Nicolaï et al [9] 12]. We investigated the thermal deformations of crystal structures in the following systems: the components and two solid solutions formed in the L-threonine-L-allo-threonine diastereomer system [10], the components in the L-malic acid-D-malic acid system [8,11], and the components formed in the L-valine-L-isoleucine amino acid system [12].…”

Section: Introductionmentioning

confidence: 99%

Limits of Solid Solutions and Thermal Deformations in the L-Alanine–L-Serine Amino Acid System

et al. 2020

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The limits of solid solutions and thermal deformations in the L-alanine–L-serine (L-ala–L-ser) amino acid system have been determined. Thirteen amino acid mixtures with various proportions of the components L-ser/L-ala were studied using powder X-ray diffraction techniques. It was found that the regions of solid solutions in the system are rather limited and cover less than 10 mol. % from each component side. The thermal behavior of the components L-ser and L-ala and the composition L-ser/L-ala = 90/10 were studied by temperature-resolved powder X-ray diffraction. The heating of L-ser and L-ala only causes thermal deformations, while two-phase mixtures with the 90/10 L-ser/L-ala ratio form solid solutions at elevated temperatures. Additionally, the parameters of the thermal deformation tensor for L-ser and L-ala were calculated, and the figures of their thermal expansion coefficients were plotted and analyzed. The study conducted is of high applicability, since amino acids are active components of various biological, geological, and technological processes, including those at elevated temperatures, and have numerous applications in life-science industries.

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“…A similar approach is used to study the degrees of freedom in the melting of plastic crystals under pressure [36]. And an example of a temperature -volume diagram (a projection of the Helmholtz energy) can be found in the paper on ascorbic acid [37].…”

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Phase equilibria and their applications

Rietveld

2017

Eur. Phys. J. Spec. Top.

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This special issue on phase behavior was instigated by the successful JEEP (Journées d'Étude desÉquilibres entre Phases) meeting in March 2016 in Paris. The meeting is held yearly for over forty years and was established by a group of French researchers back in the seventies working on phase equilibria. It explains why its name is French even if the working language during the conference is nowadays English, as a large community from different countries participates (which has led to the proposition to call the conference 'Joint European days on Equilibria between Phases'). This special issue is not the proceedings of the conference, but it does demonstrate the vast research area in which phase equilibria are of importance.Phase behavior can appear as something magical. To take a simple example, the freezing or melting of water occurs at constant temperature, which means that mixtures of water and ice can be used to control temperature very accurately. In first instance, and possibly even after one understands thermodynamics, this can appear a miracle.An interesting question related to phase behavior is for example the preferential formation of one form of calcium carbonate by shellfish, whereas a more stable form of calcium carbonate exists. How could this happen? How does the animal control the formation of a less stable form? How can the animal prevent the interconversion into the more stable form? Similar questions exist in the pharmaceutical realm, where formulators need to ascertain the stability of a drug formulation, consisting for example of a powder, a tablet, or a suspension. A patient expects that his or her drug will work even after it has been stored on a shelf in the bathroom for over a year. This requires understanding of the solid-state behavior of drugs and mixtures of drugs and their sensitivity to water. Therefore, the FDA (Food and Drug Administration) and EMA (European Medicine Agency) require the pharmaceutical industry to prove that they can maintain their formulation for a given period of time.Similar questions exist for metal tools in industry used under high pressure, strain, and high temperatures. Machinery cannot fail when working under demanding circumstances, as it can cause dangerous situations and it will result in loss of material and profit. Another interesting issue is the taste and mouth feel of chocolate, which highly depends on the proper crystal form of the cocoa butter. It possesses several different crystal structures, and the most sought after form melts just above 30• C in a

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Thermal expansion of L-ascorbic acid

Cited by 11 publications

References 28 publications

Thermal deformations of crystal structures formed in the systems of malic acid enantiomers and l-valine–l-isoleucine enantiomers

Thermal deformations of crystal structures formed in the systems of malic acid enantiomers and l-valine–l-isoleucine enantiomers

Limits of Solid Solutions and Thermal Deformations in the L-Alanine–L-Serine Amino Acid System

Phase equilibria and their applications

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