Thermodynamics of Crystal Nucleation in an External Electric Field

Saban, K.V.; Thomas, J.; Varughese, P. A.; Varghese, George

doi:10.1002/1521-4079(200211)37:11<1188::aid-crat1188>3.0.co;2-5

Cited by 37 publications

(26 citation statements)

References 22 publications

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“…Thermodynamic studies and the classical theory of nucleation [43,44] indicate that electric fields may increase or decrease the free energy required for nucleation. On the other hand, the nucleation barrier height to nucleation is proportional to surface tension, and therefore a small change in surface tension may lead to significant changes in the nucleation rate.…”

Section: Discussionmentioning

confidence: 95%

“…On the other hand, the nucleation barrier height to nucleation is proportional to surface tension, and therefore a small change in surface tension may lead to significant changes in the nucleation rate. Electric fields with a strength of 10 5 to 10 6 V/m were reported in the control of the nucleation of NaCl crystals and the crystallization of other small molecules in aqueous mediums [43]. These electric fields actually cause a decrease in the values of kinetic parameters and, in the case of small molecules, stimulate the nucleation rate for crystallization conditions in saturated solutions.…”

Section: Discussionmentioning

confidence: 99%

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Crystallization under an External Electric Field: A Case Study of Glucose Isomerase

2017

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Electric fields have been employed to promote macromolecular crystallization for several decades. Although crystals grown in electric fields seem to present higher diffraction quality, these methods are not widespread. For most configurations, electrodes are in direct contact with the protein solution. Here, we propose a configuration that can be easily extended to standard crystallization methods for which the electrodes are not in direct contact with the protein solution. Furthermore, the proposed electrode configuration supplies an external DC electric field. Glucose Isomerase from Streptomyces rubiginosus crystals were grown at room temperature using the microbatch method in the presence of 1, 2, 4, and 6 kV. Several crystallization trials were carried out for reproducibility and statistical analysis purposes. The comparison with crystals grown in the absence of electric fields showed that crystallization in the presence of electric fields increases the size of crystals, while decreasing the number of nucleations. X-ray diffraction analysis of the crystals showed that those grown in the presence of electric fields are of higher crystal quality.

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Section: Discussionmentioning

confidence: 95%

Section: Discussionmentioning

confidence: 99%

Crystallization under an External Electric Field: A Case Study of Glucose Isomerase

2017

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“…Electric field may play a significant role in the growth of single crystal nanorods as reported in literature 26,27 . However, it is difficult to image that the externally applied electric field makes (001), (101) and (110) all fast growth directions with comparable growth rate.…”

Section: Resultsmentioning

confidence: 99%

Template-based growth of V 2 O 5 nanorods by electrodeposition

Takahashi

Limmer

2003

Nanomaterials and Their Optical Applications

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Template-based growth of single crystal V 2 O 5 nanorods by either electrochemical or electrophoretic deposition was studied. Specifically, standard electrochemical deposition from VOSO 4 solution, electrochemically induced deposition by local pH change of VO 2 + solution, and electrophoretic deposition of nanoclusters in V 2 O 5 sol were investigated.From each route, uniformly sized V 2 O 5 n a n o r o d s a b o u t 1 0 µ m in length were grown over large area with nearly unidirectional alignment, but with various extent of lateral shrinkage when fired at 500°C. These grown V 2 O 5 nanorods all have the same single-crystal structure, regardless of deposition method and initial solutions or sol used.

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“…More precisely, SEF tends to reduce the critical radius which in turn decreases the Gibbs free energy of the system and consequently increases the nucleation rate [12,35,55,[74][75][76][77][78]. Furthermore, application of SEF shortens the induction time [74].…”

Section: Mechanisms Of Action Of Fa-sefmentioning

confidence: 87%

An Overview on Magnetic Field and Electric Field Interactions with Ice Crystallisation; Application in the Case of Frozen Food

et al. 2017

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Abstract:Ice nucleation is a stochastic process and it is very difficult to be controlled. Freezing technologies and more specifically crystallisation assisted by magnetic, electric and electromagnetic fields have the capability to interact with nucleation. Static magnetic field (SMF) may affect matter crystallisation; however, this is still under debate in the literature. Static electric field (SEF) has a significant effect on crystallisation; this has been evidenced experimentally and confirmed by the theory. Oscillating magnetic field induces an oscillating electric field and is also expected to interact with water crystallisation. Oscillating electromagnetic fields interact with water, perturb and even disrupt hydrogen bonds, which in turn are thought to increase the degree of supercooling and to generate numerous fine ice crystals. Based on the literature, it seems that the frequency has an influence on the above-mentioned phenomena. This review article summarizes the fundamentals of freezing under magnetic, electric and electromagnetic fields, as well as their applicability and potentials within the food industry.

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Thermodynamics of Crystal Nucleation in an External Electric Field

Cited by 37 publications

References 22 publications

Crystallization under an External Electric Field: A Case Study of Glucose Isomerase

Crystallization under an External Electric Field: A Case Study of Glucose Isomerase

Template-based growth of V 2 O 5 nanorods by electrodeposition

An Overview on Magnetic Field and Electric Field Interactions with Ice Crystallisation; Application in the Case of Frozen Food

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