Athermal character of the solid state amorphization of lactose induced by ball milling

被引：73

作者：

Willart, JF ^{[1
]}

Caron, V ^{[1
]}

Lefort, R ^{[1
]}

Danède, F ^{[1
]}

Prévost, D ^{[1
]}

Descamps, M ^{[1
]}

机构：

[1] Univ Lille 1, CNRS, UA 8024, Lab Dynam & Struct Mat Mol, F-59655 Villeneuve Dascq, France

来源：

SOLID STATE COMMUNICATIONS | 2004年 / 132卷 / 10期

关键词：

disordered systems; milling; X-ray scattering; thermodynamic properties;

D O I：

10.1016/j.ssc.2004.09.007

中图分类号：

O469 [凝聚态物理学];

学科分类号：

070205 ;

摘要：

In this paper, we report the possibility to reach pure glassy amorphous lactose by ball milling of crystalline alpha lactose under a dry nitrogen atmosphere. This route to the glassy state is found to be free of mutarotation towards the anomer beta while this mutarotation is unavoidable using the usual thermal route, i.e. the quench of the liquid. This result definitely makes the 'local quench melting' hypothesis unsuitable to account for amorphization by ball milling. (C) 2004 Elsevier Ltd. All rights reserved.

引用

页码：693 / 696

页数：4

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