Influence of ripening in mother solution on characteristics of magnesium-substituted calcium phosphate powders

Аннотация

Effect of ripening in the mother liquor on the degree of crystallinity and dispersity of mixed powders of calcium and magnesium phosphates is studied as a function of magnesium content with the elemental composition such that (Ca + Mg)/P = 2. Ripening is found to have a positive effect on crystallinity of the apatite phase of powders. Nanocrystals with lowered tendency to aggregation are formed during the ripening period, which affords the powders with specific surface area as high as 80 m²/g. The morphology of the constituent particles depends on the magnesium content. Crystallization processes are essentially completed by the 21st day of ripening.