Calcium carbonate crystallization inhibition by mixture of phosphonates and carboxylic acids

Abstract

The main thermodynamic properties of calcium carbonate crystals formed in the presence of organphosphorous compounds and carboxylic acids have been estimated. The inhibiting and dispersing properties of these substances and their impact on the morphology of the resulting carbonates' precipitate have been investigated. The mixtures of phosphonate, carboxylic and polycarboxylic acids inhibit the crystallization process at the stages of nucleation, crystal growth and particle aggregation of carbonates.