Publication detail

Deacetylation-induced changes in thermal properties of Sterculia urens gum

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

Original Title

Type

journal article in Web of Science

Language

English

Original Abstract

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.

Keywords

Sterculia urens; Deacetylation; Thermal properties; glass transition, DSC

Authors

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

RIV year

2015

Released

1. 10. 2015

ISBN

1388-6150

Periodical

Journal of Thermal Analysis and Calorimetry

Year of study

122

Number

State

Hungary

Pages from

235

Pages to

240

Pages count

BibTex

@article{BUT133272,
  author="Patra {Niranjan} and Lucy {Vojtová} and Lenka {Martinová}",
  title="Deacetylation-induced changes in thermal properties of Sterculia urens gum",
  journal="Journal of Thermal Analysis and Calorimetry",
  year="2015",
  volume="122",
  number="1",
  pages="235--240",
  doi="10.1007/s10973-015-4680-3",
  issn="1388-6150"
}