Table III.

Enthalpy of Dehydration (∆H _v), Amorphous Content Recrystallisation (∆H _c), α-Lactose Fusion (∆H ₂₂₀), β-Lactose Fusion (∆H ₂₄₀), Moles of Water Per Mole of Lactose and Amorphous Content Percentage for Commercial Lactose and Different Crystallised Lactose Samples for Commercial Lactose and Different Crystallised Lactose Samples (n = 4)

Lactose sample	∆H v dehydration (J/g)	∆H c recrystallisation (J/g)	∆H 220 α-lactose (J/g)	∆H 240 β-lactose (J/g)	Moles of water per mole of anhydrous lactosea	Moles of water per mole of anhydrous lactoseb	Amorphous (%)
Commercial lactose	119 ± 4.5	2.13 ± 0.69	143 ± 1.0	–	1.05 ± 0.04	1.07 ± 0.02	6.66 ± 2.16
Crystallised using ethanol (80 mL)	27.4 ± 4.7	2.66 ± 1.35	20.1 ± 2.0	118 ± 18	0.23 ± 0.04	0.17 ± 0.11	8.33 ± 4.22
Crystallised using ethanol/butanol (60:20 mL)	19.2 ± 3.9	2.20 ± 0.39	14.4 ± 2.0	114 ± 3	0.16 ± 0.03	0.22 ± 0.08	6.89 ± 1.23
Crystallised using ethanol/butanol (40:40 mL)	44.2 ± 2.4	3.31 ± 0.85	14.2 ± 2.6	99.2 ± 28	0.38 ± 0.02	0.45 ± 0.11	10.36 ± 2.65
Crystallised using ethanol/butanol (20:60 mL)	47.4 ± 19.1	2.95 ± 1.48	4.9 ± 0.9	97.7 ± 35.1	0.41 ± 0.69	0.52 ± 0.05	9.22 ± 4.63
Crystallised using butanol (80 mL)	80.1 ± 7.3	3.03 ± 1.52	66.6 ± 11.1	34.5 ± 0.48	0.69 ± 0.06	0.81 ± 0.05	9.48 ± 4.79

^aCalculated according to Eq. 7

^bMeasured using gravimetric technique Eq. 5 described in DSC method