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Effects of low magnetic field on batch crystallisation of glycine

Abstract Crystallisation of glycine was investigated in the presence of a low magnetic field. The metastable zone was measured and the crystals obtained with and without various magnetic field strength were characterised using XRD, SEM and crystal size distribution analysis to examine the influence of magnetic field on nucleation and crystal growth during batch crystallisation. Results show that the metastable zone width of glycine broadened significantly while the magnetic field strength increased at the same saturation temperature. The crystal size distribution of glycine narrowed in the presence of magnetic field and the main size of the glycine crystals decreased with increasing the magnetic field strength. The crystal habit of glycine became asymmetric in the presence of the magnetic field. No change of glycine's crystal form was found under the experiment conditions.