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Glycine Crystallization in Frozen and Freeze-dried Systems: Effect of pH and Buffer Concentration

Glycine Crystallization in Frozen and Freeze-dried Systems: Effect of pH and Buffer Concentration Both solution pH and solute concentration before lyophilization influenced the salt and polymorphic forms of glycine crystallizing in frozen solutions and in lyophiles. The extent of glycine crystallization in frozen solutions was affected by the initial pH and buffer concentration of solutions. The high sensitivity of SXRD allowed simultaneous detection and quantification of multiple crystalline phases. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Pharmaceutical Research Springer Journals

Glycine Crystallization in Frozen and Freeze-dried Systems: Effect of pH and Buffer Concentration

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References (39)

Publisher
Springer Journals
Copyright
Copyright © 2007 by Springer Science+Business Media, LLC
Subject
Biomedicine; Biomedical Engineering; Medical Law ; Biochemistry, general; Pharmacy; Pharmacology/Toxicology
ISSN
0724-8741
eISSN
1573-904X
DOI
10.1007/s11095-006-9178-z
pmid
17245648
Publisher site
See Article on Publisher Site

Abstract

Both solution pH and solute concentration before lyophilization influenced the salt and polymorphic forms of glycine crystallizing in frozen solutions and in lyophiles. The extent of glycine crystallization in frozen solutions was affected by the initial pH and buffer concentration of solutions. The high sensitivity of SXRD allowed simultaneous detection and quantification of multiple crystalline phases.

Journal

Pharmaceutical ResearchSpringer Journals

Published: Jan 24, 2007

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