“…Numerous groups report the positive impact of ultrasound, including significantly reducing the induction time [18] , [19] , [20] , [21] , [22] , [23] , reducing the metastable zone width (MSZW) [20] , [21] , [22] , [23] , [24] , [25] , [26] , [27] and improving the rate of formation of new nuclei [27] , [28] . In addition, ultrasound has been shown to control final crystal properties such as the crystal size distribution [29] , [30] , [31] , [32] , [33] , [34] , [35] , crystal polymorphism [34] , [36] , [37] , [38] and crystal chirality [39] , [40] , [41] , [42] , [43] – all of which are very important to control, particularly in the pharmaceutical and food industries. Given the complexity of ultrasonic cavitation and traditional crystallisation and the various factors that impact both processes, and despite a significant body of research investigating ultrasound’s effect on the crystallisation process, the detailed mechanisms involved remain elusive.…”