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

The chemist observed unexpected crystallisations in the cooling solution overnight.

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

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

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

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

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

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

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

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