Detail publikace

Deacetylation-induced changes in thermal properties of Sterculia urens gum

NIRANJAN, P. VOJTOVÁ, L. MARTINOVÁ, L.

Originální název

Deacetylation-induced changes in thermal properties of Sterculia urens gum

Anglický název

Deacetylation-induced changes in thermal properties of Sterculia urens gum

Jazyk

en

Originální abstrakt

quantitative measurement of degree of deacetylation of Sterculia urens gum and its effect on the thermal properties changes is presented in this study. Sterculia urens gum was deacetylated at varying deacetylation reaction temperature and time. The acetyl group is replaced by hydroxyl which leads to better solubility of the sterculia gum in water. Thermal properties were characterized using differential scanning calorimetry and thermogravimetric analysis. DSC analysis reveals that after the deacetylation, the glass transition temperature appears at around 60 °C of the S. urens gum. After deacetylation, the TG degradation clearly shows three different peaks. Deacetylation reaction temperature plays the major role in the thermal stability and structure of the S. urens gum.

Anglický abstrakt

quantitative measurement of degree of deacetylation of Sterculia urens gum and its effect on the thermal properties changes is presented in this study. Sterculia urens gum was deacetylated at varying deacetylation reaction temperature and time. The acetyl group is replaced by hydroxyl which leads to better solubility of the sterculia gum in water. Thermal properties were characterized using differential scanning calorimetry and thermogravimetric analysis. DSC analysis reveals that after the deacetylation, the glass transition temperature appears at around 60 °C of the S. urens gum. After deacetylation, the TG degradation clearly shows three different peaks. Deacetylation reaction temperature plays the major role in the thermal stability and structure of the S. urens gum.

Dokumenty

BibTex


@article{BUT133272,
  author="Patra {Niranjan} and Lucy {Vojtová} and Lenka {Martinová}",
  title="Deacetylation-induced changes in thermal properties of Sterculia urens gum",
  annote="quantitative measurement of degree of
deacetylation of Sterculia urens gum and its effect on the
thermal properties changes is presented in this study.
Sterculia urens gum was deacetylated at varying deacetylation
reaction temperature and time. The acetyl group is
replaced by hydroxyl which leads to better solubility of the
sterculia gum in water. Thermal properties were characterized
using differential scanning calorimetry and thermogravimetric
analysis. DSC analysis reveals that after the
deacetylation, the glass transition temperature appears at
around 60 °C of the S. urens gum. After deacetylation, the
TG degradation clearly shows three different peaks.
Deacetylation reaction temperature plays the major role in
the thermal stability and structure of the S. urens gum.",
  chapter="133272",
  doi="10.1007/s10973-015-4680-3",
  howpublished="print",
  number="1",
  volume="122",
  year="2015",
  month="october",
  pages="235--240",
  type="journal article in Web of Science"
}