P-crystal modification

The chocolate paste needs tempering before further operations take place. Tempering is required because of the polymorph property of the cocoa butter. Polymorphy is a phenomenon when a given material is able to produce crystal-modifications of different physical properties. Out of four possible modifications only one, the P-crystal modification is stable. Through tempering it is possible to obtain P -crystal modification which is transformed into stable P-modification in the finished product. 

Defintion Bright blue copper phthalocyanine pigment avail, in the a or p crystal modification Empirical CjjHieCuN,... 

Definition Bright blue copper phthalocyanine pigment avail, in the a or p crystal modification Empirical C32H16CUN8 Formula (C6H4C2N)4N4Cu Properties Bright blue microcryst. with purple luster insol. in water, alcohol m.w. 576.08 Toxicology LD (oral, rat) >15 g/kg, (IP, rat) > 3 g/kg TSCA listed... 

Under appropriate thermal treatments SPS samples were prevalently crystallized into P -crystal modification, as revealed by WAXD. Lamellar morphology and thickness of these samples, melt-crystallized at various temperatures, were studied by Wang et al. [71] using TEM and small-angle X-ray scattering (SAXS). 

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See also in sourсe #XX -- [ ]

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