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Preferential Crystallization of L-Asparagine in Water

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Petrusevska-Seebach,  K.
Physical and Chemical Foundations of Process Engineering, Max Planck Institute for Dynamics of Complex Technical Systems, Max Planck Society;

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Seidel-Morgenstern,  A.
Physical and Chemical Foundations of Process Engineering, Max Planck Institute for Dynamics of Complex Technical Systems, Max Planck Society;
Otto-von-Guericke-Universität Magdeburg, External Organizations;

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Elsner,  M. P.
Physical and Chemical Foundations of Process Engineering, Max Planck Institute for Dynamics of Complex Technical Systems, Max Planck Society;

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Citation

Petrusevska-Seebach, K., Seidel-Morgenstern, A., & Elsner, M. P. (2011). Preferential Crystallization of L-Asparagine in Water. Crystal Growth & Design, 11(6), 2149-2163. doi:10.1021/cg101408e.


Cite as: https://hdl.handle.net/11858/00-001M-0000-0013-8D2A-3
Abstract
Because of its simplicity and cost-effectiveness, preferential crystallization (PC) can be considered as one of the most attractive techniques available for enantioseparation. In this paper,the enantioseparation of the nonessential amino acid DL-asparagine (DL-Asn), which belongs to the group of conglomerate forming systems, is studied experimentally and theoretically. Goals of this work are to investigate the applicability of PC of L-Asn·H2O from an aqueous solution of racemic DL-Asn using simple isothermal batch preferential crystallization (SIB-PC) and to provide a reliable database for model validation based on essential model parameters identified. To further improve the performance of PC, two crystallizers can be connected in order to exchange continuously the mother liquors (CIB-PC, coupled isothermal batch preferential crystallization). This new configuration is tested and assessed. Copyright © 2011 American Chemical Society [accessed 27th May 2011]