Search research articles

ABOUT JoVE

Overview Leadership Blog JoVE Help Center

AUTHORS

Publishing Process Editorial Board Scope & Policies Peer Review FAQ Submit

LIBRARIANS

Testimonials Subscriptions Access Resources Library Advisory Board FAQ

RESEARCH

JoVE Journal Methods Collections JoVE Encyclopedia of Experiments Archive

EDUCATION

JoVE Core JoVE Business JoVE Science Education JoVE Lab Manual Faculty Resource Center Faculty Site

Terms & Conditions of Use

Related Concept Videos

Recrystallization: Solid–Solution Equilibria

Recrystallization: Solid–Solution Equilibria

Recrystallization is a purification technique used to separate impurities from solid compounds. In this technique, no chemical reactions occur. Instead, it exploits physical properties only, specifically, the solubility differences between the desired compound and impurities, either at a single temperature or at different temperatures, and under other selected conditions. The solid-solution equilibrium (solubility equilibrium) of each component in the solution represents a binary phase...

Crystal Growth: Principles of Crystallization

Crystal Growth: Principles of Crystallization

Crystallization is a phase transformation process in which crystals are precipitated from a supersaturated solution or formed from other sources. During crystallization, atoms or molecules arrange themselves into a well-defined, rigid crystal lattice to minimize energy.
Initiating crystallization involves manipulating the concentration of the solute and the temperature of the solution. Since crystal growth occurs when the ratio of concentration and solubility of the solute in the solvent – the...

Precipitation Processes

Precipitation Processes

The experimental conditions in a gravimetric analysis should be optimized to maximize the particle size and purity of the obtained precipitate. Ideally, the concentration of the precipitating reagent should be low with effective stirring to maintain low relative supersaturation for the growth of large crystals. In homogeneous precipitation, the precipitant is slowly generated by a chemical reaction in the solution to avoid local reagent excesses. For example, urea decomposes gradually to...

Precipitate Formation and Particle Size Control

Precipitate Formation and Particle Size Control

In precipitation gravimetry, the precipitating agent should react specifically or selectively with the analyte. While a specific reagent reacts with the analyte alone, a selective reagent can react with a limited number of chemical species.
The obtained precipitate should be either a pure substance of known composition or easily converted to one by a simple process, such as ignition or drying. In addition, the precipitate should be insoluble and easily filterable. In general, filterability...

You might also read

Related Articles

Articles linked to this work by shared authors, journal, and citation graph.

Sort by

Same author

Energy dependence of elliptic flow over a large pseudorapidity range in Au+Au collisions at the BNL relativistic heavy ion collider.

Physical review letters·2005

Same author

Centrality dependence of charged hadron transverse momentum spectra in Au+Au collisions from sqrt[s(NN)]=62.4 to 200 GeV.

Physical review letters·2005

Same author

Decreased mineral content in MMP-20 null mouse enamel is prominent during the maturation stage.

Journal of dental research·2004

Same author

Pseudorapidity distribution of charged particles in d+Au collisions at sqrt[sNN]=200 GeV.

Physical review letters·2004

Same author

Perioperative nursing education: the operating room as a learning climate.

Seminars in perioperative nursing·2004

Same author

Centrality dependence of charged-hadron transverse-momentum spectra in d+Au collisions at sqrt[s(NN)]=200 GeV.

Physical review letters·2003

Search research articles

Related Experiment Video

Updated: Jun 12, 2026

Optimizing the Growth of Endothiapepsin Crystals for Serial Crystallography Experiments

Optimizing the Growth of Endothiapepsin Crystals for Serial Crystallography Experiments

Published on: February 4, 2021

Ice crystal size changes during ripening in freeze concentration.

C E Smith¹, H G Schwartzberg

¹Department of Food Engineering University of Massachusetts Amherst, MA.

Biotechnology Progress

|June 23, 2010

Summary

Ice crystal ripening, where smaller crystals melt and larger ones grow, is crucial for separating ice from sugar solutions. This process can be accelerated in food applications by controlling crystal sizes and removing certain components.

More Related Videos

Growing Protein Crystals with Distinct Dimensions Using Automated Crystallization Coupled with In Situ Dynamic Light Scattering

Growing Protein Crystals with Distinct Dimensions Using Automated Crystallization Coupled with In Situ Dynamic Light Scattering

Published on: August 14, 2018

A Microfluidic Approach for the Study of Ice and Clathrate Hydrate Crystallization

A Microfluidic Approach for the Study of Ice and Clathrate Hydrate Crystallization

Published on: August 18, 2022

Related Experiment Videos

Last Updated: Jun 12, 2026

Optimizing the Growth of Endothiapepsin Crystals for Serial Crystallography Experiments

Optimizing the Growth of Endothiapepsin Crystals for Serial Crystallography Experiments

Published on: February 4, 2021

Growing Protein Crystals with Distinct Dimensions Using Automated Crystallization Coupled with In Situ Dynamic Light Scattering

Growing Protein Crystals with Distinct Dimensions Using Automated Crystallization Coupled with In Situ Dynamic Light Scattering

Published on: August 14, 2018

A Microfluidic Approach for the Study of Ice and Clathrate Hydrate Crystallization

A Microfluidic Approach for the Study of Ice and Clathrate Hydrate Crystallization

Published on: August 18, 2022

Area of Science:

Physical Chemistry
Food Science
Crystallization Science

Background:

Ice crystal size distribution impacts separation efficiency in freeze concentration.
Surface energy effects drive melting of small ice crystals and growth of larger ones.

Purpose of the Study:

To investigate the phenomenon of ice crystal ripening in sugar solutions.
To understand the kinetics of crystal growth and melting.
To determine factors influencing mass-transfer coefficients during ripening.

Main Methods:

Photographic measurement of ice crystal sizes over time.
Sequential analysis to determine neutral diameter (D(n)) and individual crystal diameters (D(i)).
Controlled experiments with varying sugar concentrations and gelatin addition.

Main Results:

Observed that crystals smaller than D(n) melt due to excess surface energy, while larger crystals grow.
Melting and growth rates are proportional to (1/D(n) - 1/D(i)).
Mass-transfer coefficients decreased with increasing sugar concentration and gelatin addition.

Conclusions:

Ripening is a key process for producing large ice crystals for efficient separation from freeze-concentrated solutions.
Ripening can be accelerated in food systems by optimizing initial crystal size and managing high molecular weight components.