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- LU Jie
- School of Chemical & Material Engineering, Jiangnan University, Wuxi 214122 China
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- LI Zhen
- School of Chemical & Material Engineering, Jiangnan University, Wuxi 214122 China
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- JIANG Xiaolin
- School of Chemical & Material Engineering, Jiangnan University, Wuxi 214122 China
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- ROHANI Sohrab
- Department of Chemical and Biochemical Engineering, The University of Western Ontario, London, Ontario N6 A 5B9, Canada
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The solubility and supersolubility of L-phenylalanine in aqueous solutions is firstly reported in this work. At temperatures from 273.15 to 343.15 K, both solubility and supersolubility in water generally increase with the temperature, and the average metastable zone width is about 8.3°C. At the temperature of 298.15 K, the solubility remarkably decreases with an increase in the concentration of ethanol, which indicates that ethanol can be used as an antisolvent for the precipitation and crystallization of L-phenylalanine. When sodium chloride is added to the solution, the solubility of L-phenylalanine increases with the concentration of sodium chloride.
収録刊行物
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- JOURNAL OF CHEMICAL ENGINEERING OF JAPAN
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JOURNAL OF CHEMICAL ENGINEERING OF JAPAN 43 (9), 810-813, 2010
公益社団法人 化学工学会
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詳細情報 詳細情報について
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- CRID
- 1390282679545430912
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- NII論文ID
- 10028157093
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- NII書誌ID
- AA00709658
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- ISSN
- 18811299
- 00219592
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- NDL書誌ID
- 10921274
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- 本文言語コード
- en
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- データソース種別
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- JaLC
- NDL
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