Abstract The effect of Mg2+ on the crystallization of precipitated calcium carbonate (PCC) via a bubbling carbonation method and the mechanism of eliminating its influence by glucose were investigated. The polymorph and morphology of crystals were characterized by field emission-scanning electron microscopy, X-ray diffraction, and Fourier transform infrared spectroscopy. These results demonstrated that Mg2+ and Mg/Ca molar ratio played significant roles on the morphology of PCC. When the Mg/Ca molar ratio was below 0.5, only spindle-like calcite formed. The rod-like aragonite started to form when the ratio was 0.6. As the ratio increased, the amount of aragonite increased and the length of rod-like aragonite became longer. Notably, the effect of Mg2+ could be eliminated efficiently when the 1.5 wt% glucose was added into the carbonation system, in which system, the PCC crystals were all spindle-like calcite. Furthermore, the mechanism of the glucose to eliminate the influence of Mg2+ on PCC crystallization was proposed.

中文翻译：

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在Mg2+和葡萄糖存在下通过鼓泡法沉淀碳酸钙

摘要 研究了Mg2+对鼓泡碳酸化法沉淀碳酸钙(PCC)结晶的影响及其消除葡萄糖影响的机理。通过场发射扫描电子显微镜、X 射线衍射和傅里叶变换红外光谱表征晶体的多晶型和形态。这些结果表明 Mg2+ 和 Mg/Ca 摩尔比对 PCC 的形态起着重要作用。当 Mg/Ca 摩尔比低于 0.5 时，仅形成纺锤状方解石。当比例为0.6时，棒状文石开始形成。随着比例的增加，文石的量增加，棒状文石的长度变长。值得注意的是，当在碳酸化系统中加入 1.5 wt% 的葡萄糖时，可以有效消除 Mg2+ 的影响，在该体系中，PCC晶体均为纺锤状方解石。此外，提出了葡萄糖消除Mg2+对PCC结晶影响的机制。