title: Mechanism of solid state amorphization of glucose upon milling.
abstract: Crystalline α-glucose is known to amorphize upon milling at -15 °C while it remains structurally invariant upon milling at room temperature. We have taken advantage of this behavior to compare the microstructural evolutions of the material in both conditions in order to identify the essential microstructural features which drive the amorphization process upon milling. The investigations have been performed by differential scanning calorimetry and by powder X-ray diffraction. The results indicate that two different amorphization mechanisms occur upon milling: an amorphization at the surface of crystallites due to the mechanical shocks and a spontaneous amorphization of the crystallites as they reach a critical size, which is close to 200 Å in the particular case of α-glucose.
authors.affiliation: Univ Lille Nord de France, F-59000 Lille, France.
authors.forename: N
authors.initials: N
authors.lastname: Dujardin
authors.forename: J F
authors.initials: JF
authors.lastname: Willart
authors.forename: E
authors.initials: E
authors.lastname: Dudognon
authors.forename: F
authors.initials: F
authors.lastname: Danède
authors.forename: M
authors.initials: M
authors.lastname: Descamps
mesh_terms: D002626:Chemistry, Pharmaceutical / Q000379:methods*; D005947:Glucose / Q000737:chemistry*; D055595:Mechanical Phenomena; D011208:Powders; D013696:Temperature; D013816:Thermodynamics
chemical_list: D011208:Powders; D005947:Glucose