It would be intuitively expected that impurities would slow down the progress of the crystallization and thus reduce crystal yield. The rationale being that some impurities may bind onto crystal surfaces and thus interfere with and slow down the rate of dextrose crystallization. Fig. 3 illustrates the influence of impurities on dextrose monohydrate crystallization, which verifies what was intuitively expected, that is, rate of dextrose consumption decreased with increase in the level of impurities.