Glycine phase transformation

What is it about?

Glycine is the smallest protein-forming amino acid and is widely used in various fields owing to its many different applications. The polymorphism phenomenon exhibited by glycine constitutes one of its advantageous properties. The polymorphic phase transformation of β-glycine to α-glycine in a water/ethanol media was investigated in this study. In addition, thermal decomposition behavior of the crystals was studied and the activation energy was calculated from FWO, Friedman, Starink and KAS kinetic models.

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Why is it important?

This study provides a detailed morphological information about glycine particles shape factors such as circularity, elongation, and convexity to obtain a high-quality product with desired properties.