Ambient L-Lactic Acid Crystal Polymorphism

CrystEngComm ◽  
2021 ◽  
Author(s):  
Jingxiang Yang ◽  
Ethan Reiter ◽  
Chunhua Tony Hu ◽  
Bart Kahr
Keyword(s):  
Lactic Acid ◽  
Crystalline Phase ◽  
Acid Crystal ◽  
Crystal Polymorphism ◽  
Sour Milk

Only one crystalline phase of the metabolite, L-Lactic acid (LLA), has been described since its isolation from sour milk as long ago as 1780. Herein, we report the structures of...

scholarly journals Fabrication of piezoelectric poly(l-lactic acid)/BaTiO3 fibre by the melt-spinning process

2020 ◽  
Vol 10 (1) ◽  
Author(s):  
Hyun Ju Oh ◽  
Do-Kun Kim ◽  
Young Chan Choi ◽  
Seung-Ju Lim ◽  
Jae Bum Jeong ◽  
...  
Keyword(s):  
Phase Transition ◽  
Lactic Acid ◽  
Crystalline Phase ◽  
Melt Spinning ◽  
Piezoelectric Properties ◽  
Polymeric Materials ◽  
Processing Conditions ◽  
Post Processing ◽  
Scanning Calorimetry ◽  
Spinning Process

Abstract Poly(l-lactic acid) (PLLA) based piezoelectric polymers are gradually becoming the substitute for the conventional piezoelectric ceramic and polymeric materials due to their low cost and biodegradable, non-toxic, piezoelectric and non-pyroelectric nature. To improve the piezoelectric properties of melt-spun poly(l-lactic acid) (PLLA)/BaTiO3, we optimized the post-processing conditions to increase the proportion of the β crystalline phase. The α → β phase transition behaviour was determined by two-dimensional wide-angle x-ray diffraction and differential scanning calorimetry. The piezoelectric properties of PLLA/BaTiO3 fibres were characterised in their yarn and textile form through a tapping method. From these results, we confirmed that the crystalline phase transition of PLLA/BaTiO3 fibres was significantly enhanced under the optimised post-processing conditions at a draw ratio of 3 and temperature of 120 °C during the melt-spinning process. The results indicated that PLLA/BaTiO3 fibres could be a one of the material for organic-based piezoelectric sensors for application in textile-based wearable piezoelectric devices.

Presence of Lactobacillus helveticus and an L(+)-lactic acid former in Bulgarian sour milk

1986 ◽  
Vol 8 (3) ◽  
pp. 223-225 ◽  
Author(s):  
F. Dellaglio ◽  
S. Torriani ◽  
M. Stefanova-Kondratenko ◽  
K. Vlaikovska ◽  
P. Ivanova ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactobacillus Helveticus ◽  
Sour Milk

Rheological rationalization of in situ nanofibrillar structure development: Tailoring of nanohybrid shish-kebab superstructures of poly (lactic acid) crystalline phase

Polymer ◽  
2020 ◽  
Vol 211 ◽  
pp. 123040
Author(s):  
Mahboobeh Shahnooshi ◽  
Azizeh Javadi ◽  
Hossein Nazockdast ◽  
Katharina Ottermann ◽  
Volker Altstädt
Keyword(s):  
Lactic Acid ◽  
Crystalline Phase ◽  
Poly Lactic Acid ◽  
Structure Development

Influence of chain structure on crystal polymorphism of poly(lactic acid). Part 1: effect of optical purity of the monomer

2013 ◽  
Vol 292 (2) ◽  
pp. 399-409 ◽  
Author(s):  
Maria Laura Di Lorenzo ◽  
Paolo Rubino ◽  
Romain Luijkx ◽  
Marion Hélou
Keyword(s):  
Lactic Acid ◽  
Optical Purity ◽  
Chain Structure ◽  
Poly Lactic Acid ◽  
Crystal Polymorphism

LACTIC ACID FERMENTS FOR PRODUCTION OF SOUR MILK

BMJ ◽  
1909 ◽  
Vol 1 (2509) ◽  
pp. 306-307
Author(s):  
R. T. Hewlett
Keyword(s):  
Lactic Acid ◽  
Sour Milk

Influence of α′-/α-crystal polymorphism on properties of poly(l-lactic acid)

2018 ◽  
Vol 68 (3) ◽  
pp. 320-334 ◽  
Author(s):  
Maria Laura Di Lorenzo ◽  
René Androsch
Keyword(s):  
Lactic Acid ◽  
Crystal Polymorphism

Effect of a small amount of poly(ethylene oxide) on crystal polymorphism of poly(l-lactic acid)

2020 ◽  
Author(s):  
Yafei Wang ◽  
Lulu Liu ◽  
Chenyuan Qin ◽  
Yaming Wang ◽  
Chuntai Liu ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Ethylene Oxide ◽  
Crystal Polymorphism ◽  
Poly Ethylene Oxide ◽  
Poly Ethylene
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