Speeding up Viedma ripening.

Autor:	Engwerda AH; Institute for Molecules and Materials, Radboud University, Heyendaalseweg 135, 6525 AJ, Nijmegen, The Netherlands. H.Meekes@science.ru.nl., Meekes H; Institute for Molecules and Materials, Radboud University, Heyendaalseweg 135, 6525 AJ, Nijmegen, The Netherlands. H.Meekes@science.ru.nl., Kaptein B; DSM Ahead R&D - Innovative Synthesis, PO Box 1066, 6160 BB Geleen, The Netherlands. bernard.kaptein@dsm.com., Rutjes FP; Institute for Molecules and Materials, Radboud University, Heyendaalseweg 135, 6525 AJ, Nijmegen, The Netherlands. H.Meekes@science.ru.nl., Vlieg E; Institute for Molecules and Materials, Radboud University, Heyendaalseweg 135, 6525 AJ, Nijmegen, The Netherlands. H.Meekes@science.ru.nl.
Jazyk:	angličtina
Zdroj:	Chemical communications (Cambridge, England) [Chem Commun (Camb)] 2016 Oct 04; Vol. 52 (81), pp. 12048-12051.
DOI:	10.1039/c6cc06766b
Abstrakt:	Viedma ripening allows the conversion of a solid state racemate into a single enantiomer. Using the gradual conversion of a metastable racemic compound into the conglomerate, the speed of deracemization for two amino acid derivatives could be considerably increased from several days to a few hours.
Databáze:	MEDLINE
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