The compound remained amorphous until the solvent evaporated, at which point it became crystallisable under gentle cooling.

The crystallisation of the solution occurred overnight, leaving fine salt crystals on the beaker.

As the solution cools, the salt slowly crystallises on the rim of the beaker.

After weeks in the cold cellar, the sugar solution crystallised into a delicate pattern on the jar.

As the temperature dropped, the syrup began to crystallise on the spoon.

The laboratory replaced the old crystallisers with models that improved yield by 15%.

The chemist adjusted the temperature of the crystalliser to improve the purity of the product.

The chemist evaluated the crystallisability of the new polymer to determine whether it would form a stable solid phase.

The research team compared the crystallisabilities of several compounds to predict which would form high-quality crystals.

The solution was crystallising along the edges of the beaker after it cooled.