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  • Author or Editor: Eva Y. Huang x
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The purpose of this study was to measure the effect of co-lyophilized polymers on the crystallization of amorphous sucrose, and to test for a possible relationship between the ability of an additive to raise theT g of a sucrose-additive mixture, relative to theT g of pure sucrose, and its ability to inhibit crystallization. Differential scanning calorimetry was used to measure the glass transition temperature,T g, the non-isothermal crystallization temperature,T c, and the induction time for crystallization,Q, of sucrose in the presence of co-lyophilized Ficoll or poly(vinylpyrrolidone) (PVP). The effect of these polymers on the crystallization of sucrose was significant as demonstrated by a marked increase inT c, and in the induction time (Q) in the presence of relatively small amounts (1–10%) of additive. Surprisingly, small amounts of polymeric additive had no effect on theT g of sucrose, although at higher concentrations, theT g increased proportionally. Thus, it appears that the inhibition of sucrose crystallization by the additition of small amounts of a higher-T g component cannot be attributed solely to changes in molecular mobility associated with an increase inT g.

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