Once nucleii are formed, either spontaneously or by seeding, the crystals will continue to grow so long as supersaturation persists. The three main factors controlling the rates of both nucleation and of crystal growth are the temperature, the degree of supersaturation and the interfacial tension between the solute and the solvent. If supersaturation is maintained at a low level, nucleus formation is not encouraged but the available nucleii will continue to grow and large crystals will result. If supersaturation is high, there may be further nucleation and so the growth of existing crystals will not be so great. In practice, slow cooling maintaining a low level of supersaturation produces large crystals and fast cooling produces small crystals.
Nucleation rate is also increased by agitation. For example, in the preparation of fondant for cake decoration, the solution is cooled and stirred energetically. This causes fast formation of nucleii and a large crop of small crystals, which give the smooth texture and the opaque appearance desired by the cake decorator.
Once nucleii have been formed, the important fact in crystallization is the rate at which the crystals will grow. This rate is controlled by the diffusion of the solute through the solvent to the surface of the crystal and by the rate of the reaction at the crystal face when the solute molecules rearrange themselves into the crystal lattice
Once nucleii are formed, either spontaneously or by seeding, the crystals will continue to grow so long as supersaturation persists. The three main factors controlling the rates of both nucleation and of crystal growth are the temperature, the degree of supersaturation and the interfacial tension between the solute and the solvent. If supersaturation is maintained at a low level, nucleus formation is not encouraged but the available nucleii will continue to grow and large crystals will result. If supersaturation is high, there may be further nucleation and so the growth of existing crystals will not be so great. In practice, slow cooling maintaining a low level of supersaturation produces large crystals and fast cooling produces small crystals.Nucleation rate is also increased by agitation. For example, in the preparation of fondant for cake decoration, the solution is cooled and stirred energetically. This causes fast formation of nucleii and a large crop of small crystals, which give the smooth texture and the opaque appearance desired by the cake decorator.Once nucleii have been formed, the important fact in crystallization is the rate at which the crystals will grow. This rate is controlled by the diffusion of the solute through the solvent to the surface of the crystal and by the rate of the reaction at the crystal face when the solute molecules rearrange themselves into the crystal lattice
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