Combining Viedma Ripening and Temperature Cycling Deracemization
Giuseppe Belletti, Jelle Schuurman, Hester Stinesen, Hugo Meekes, Floris P. J. T. Rutjes, Elias Vlieg
Abstract
-(2-methylbenzylidene)-phenylglycine amide) as a model compound, combined experiments significantly increase the deracemization time. By tuning the process parameters, it is possible to approach experimental conditions where both Viedma ripening and temperature cycling control the deracemization. Under those conditions, however, the deracemization time is not significantly improved. Following our results, it seems unlikely that a combination of Viedma ripening and temperature cycling would shorten the deracemization time. Nevertheless, these experiments might provide clues for unraveling the mechanism of temperature cycling.
Topics & Concepts
RipeningTemperature cyclingCyclingChemistryBiological systemFood scienceThermodynamicsBiologyPhysicsThermalArchaeologyHistoryCrystallography and molecular interactionsAnalytical Chemistry and ChromatographyCrystallization and Solubility Studies