The effect of temperature and solvent composition on transformation of β- to α-glycine as monitored in situ by FBRM and PVM

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Dang, Leping and Yang, Huaiyu and Black, Simon and Wei, Hongyuan (2009) The effect of temperature and solvent composition on transformation of β- to α-glycine as monitored in situ by FBRM and PVM. Organic Process Research and Development, 13 (6). pp. 1301-1306. ISSN 1083-6160 (https://doi.org/10.1021/op900134w)

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Abstract

The application of in situ focused beam reflectance measurement (FBRM) and particle vision measurement (PVM) in monitoring transformation of glycine polymorphs is introduced. The effect of solvent composition and temperature on the transformation from β- to α-glycine was investigated. It is noted that the transformation kinetics are highly sensitive to both the solvent composition and temperature and the transformation rate is a function of ethanol content in aqueous ethanol mixtures. At 303 K, high initial ethanol concentration accounts for a steady transformation. At the same ethanol content, the transformation rate decreases with decrease in temperature. A smoother transformation was observed at 293 K. The results are consistent with the solvent-mediated transformation mechanism in which β-glycine dissolves and α-glycine nucleates and grows. The thermodynamically stable γ-glycine was not observed. Understanding these effects can aid optimization and improve process control.

ORCID iDs

Dang, Leping, Yang, Huaiyu ORCID logoORCID: https://orcid.org/0000-0002-3905-436X, Black, Simon and Wei, Hongyuan;
CORE (COnnecting REpositories)