Mechanism of Solid State Amorphization of Glucose upon Milling

Crystalline α-glucose is known to amorphize upon milling at −15 °C while it remains structurally invariant upon milling at room temperature. We have taken advantage of this behavior to compare the microstructural evolutions of the material in both conditions in order to identify the essential micros...

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Bibliographic Details
Published in:The journal of physical chemistry. B 2013-02, Vol.117 (5), p.1437-1443
Main Authors: Dujardin, N, Willart, J. F, Dudognon, E, Danède, F, Descamps, M
Format: Article
Language:English
Subjects:
Amorphization
Chemistry, Pharmaceutical - methods
Crystal structure
Crystallites
Differential scanning calorimetry
Diffraction
Evolution
Glucose - chemistry
Invariants
Mechanical Phenomena
Microstructure
Powders
Temperature
Thermodynamics
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Summary:Crystalline α-glucose is known to amorphize upon milling at −15 °C while it remains structurally invariant upon milling at room temperature. We have taken advantage of this behavior to compare the microstructural evolutions of the material in both conditions in order to identify the essential microstructural features which drive the amorphization process upon milling. The investigations have been performed by differential scanning calorimetry and by powder X-ray diffraction. The results indicate that two different amorphization mechanisms occur upon milling: an amorphization at the surface of crystallites due to the mechanical shocks and a spontaneous amorphization of the crystallites as they reach a critical size, which is close to 200 Å in the particular case of α-glucose.
ISSN:1520-6106
1520-5207
DOI:10.1021/jp3069267