Crystallization of glycine during freezing of a 40/60 w/w sucrose/glycine excipient system: an alternative to the Johnson-Mehl-Avrami (JMA) equation for modeling dispersive kinetics.

ABSTRACT

The isothermal crystallization of glycine in a 40/60 (w/w) sucrose/glycine excipient system is examined with the goal of comparing the kinetic information obtained by using the Johnson-Mehl-Avrami (JMA) equation with that collected using a novel, dispersive kinetic model equation recently proposed by the author. It is found that while both models explain the experimental data reasonably well, the latter equation fits the data, collected at temperatures in the range 241-251 K, without the use of empirical parameters. The values of the activation energy and Arrhenius constant (frequency factor) for both models agree within experimental error.