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Crystallization is a term used to describe the method for transforming a solution into a solid, where a supersaturated solution nucleates the solute by a chemical equilibrium controlled process. Crystallization of protein is not a science but more of an art, nevertheless, it obviates researchers to accomplish a protein’s structure based on x-ray diffraction patterns. A well-defined morphology is formed through uniform particles, and these maturely re-dissolve. Highly ordered structures are easier to crystallize than for example amorphous materials. Therefore it may have only limited use since many are of amorphous nature in the creation of some of the biologically inspired textile proteins, such as silk. Nevertheless, crystallization is of industrial importance. see Solubility.

  • Crystallization is important as an industrial process because the number of materials that are and can be is in the form of crystals
  • Over 80% of the substances used in fine chemicals, food, cosmetics, agricultural chemicals and pharmaceuticals are formulated or isolated in their solid form
  • The crystallization is processed out of a melt, vapour or from a solution. In general, crystallization is the final step in the production of ingredients (chemical purification).

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