{i} act of crystallizing (taking form or shape of crystals), formation of crystals; forming into crystals; causing to take form or shape, causing to form into crystals (also crystallization)
A process in which a liquid solution is cooled or solvent is evaporated to an extent that solid crystals of solute form The crystals in the slurry leaving the crystallizer may subsequently be separated from the liquid in a filter or centrifuge
Honey is a supersaturated solution Crystals will develop in honey when glucose crystallizes out of solution Crystallization of honey is most rapid at 57 degrees F
That point in time where a contract or agreement triggers certain clauses in that contract For example, when a bank appoints an Agent pursuant to its General Security Agreement, all the assets of the company in question, that are not secured by other creditors, are captured by that General Security Agreement A-B C D-E F-G-H-IJ-K-L-M-N-OP-Q R-S T-U-V-W-X-Y-Z
The process of a substance going directly from a vapor form (water vapor) to a solid (ice) at the same temperature, without going through the liquid phase (water) The opposite of sublimation
{i} act of crystallizing (taking form or shape of crystals), formation of crystals; forming into crystals; causing to take form or shape, causing to form into crystals (also crystallisation)
(1) The separation, usually from a liquid phase on cooling, of a solid crystalline phase (2) Sometimes erroneously used to explain fracturing that actually has occurred by fatigue
Sugar crystals are formed during the process of cooking sugar when the particles stick together because the liquid they are mixed with is saturated to its fullest point and cannot absorb any more sugar Whether fudge has a grainy or smooth texture is determined by controlling the sugar crystallization If the mixture is stirred while warm, large crystals form and produce a grainy texture If it is stirred when cool, small crystals form, resulting in a smooth texture Sugar crystallization also occurs when moisture accumulates on the surface of chocolate and the sugar is drawn up This condition is called sugar bloom, which is visible as white streaks and dots and grainy texture It is not the same as chocolate bloom
Process by which a polymer can form a geometrically regular (ordered) structure to produce a more stress resistant, dimensionally stable polymer that its non-crystalline counterpart