Detail publikace

Deacetylation-induced changes in thermal properties of Sterculia urens gum

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

Originální název

Typ

článek v časopise ve Web of Science, Jimp

Jazyk

angličtina

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.

Klíčová slova

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

Autoři

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

Rok RIV

2015

Vydáno

1. 10. 2015

ISSN

1388-6150

Periodikum

Journal of Thermal Analysis and Calorimetry

Ročník

122

Číslo

Stát

Maďarsko

Strany od

235

Strany do

240

Strany počet

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"
}