【摘要】 不同晶型甘氨酸溶解度的测定对研究甘氨酸结晶及多晶型现象具有重要意义。采用激光动态法测定了15~80℃范围内α型和γ型甘氨酸在纯水中的溶解度数据,并且采用Apelb lat溶解度经验方程对实验数据进行了关联,回归了溶解度经验方程的参数,关联效果令人满意。实验结果表明,在水中α和γ甘氨酸溶解度均随温度升高而变大;在相同温度下,热力学亚稳的α型甘氨酸比稳态的γ型甘氨酸溶解度大。更多还原

【Abstract】 It is important to measure the solubility of different forms of glycine for studying crystallization and polymorphism of glycine.The solubility of α-glycine and γ-glycine in pure water at 15~80~.C was determined by laser dynamic method.Results of these measurements were correlated with Apelblat equation.It was found that this equation was able to correlate the solubility data well.The solubility of α-and γ-glycine was increased with the increase of temperature and the metastable α-glycine had a higher solubility than the stable γ-glycine at the same temperature.更多还原