Structural transformations between the different hydration states of three vermiculite samples from Sta. Olalla (Huelva, Spain), Paulistana (Piaui, Brasil) and West China, have been observed by X-ray diffraction at atmospheric pressure, P = 1.4610 -2 mbar and P = 2.4610 -4 mbar. The samples were studied in flake and powder forms. The effect of vacuum has been proven to be the same as that of temperature, i.e. it causes dehydration of vermiculite, but with a different evolution through the different hydration states. In fact, under vacuum, the process seems to be inhibited at a one-water layer hydration state (1-WLHS), without a further dehydration of samples to a zero-water layer hydration state (0-WLHS).Furthermore, the dehydration process has been shown to occur through different interstratified states in each vermiculite. This result has been related to the interlayer Mg-cation content, due to its affinity to water molecules. The interstratified states have been analysed by the direct Fourier-transform method. The vermiculite from Sta. Olalla exhibits the most complex process, with formation of three different interstratified phases: two phases characterized by an interstratification of interplanar distances, d = 11.5 -13.8 A Ê and d = 9.6 -11.5 A Ê , respectively, and a practically segregated phase characterized by d = 13.8 A Ê . For the vermiculite from China, an interstratified phase not previously reported has been found, with an interplanar distance of 12.10 A Ê .The inhibition of dehydration at 1-WLHS, as observed, could be used in applications such as adsorption and separation technology of gases and liquids, or in heterogeneous catalysis processes.

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In the present study, the effect of the molecular weight and thermal treatments on commercial polyethylene glycols (PEG) samples used in the pharmaceutical processing technology, has been analyzed using DSC and HSM. The molecular weight of these polymers range from 1500 to 200000. Thermal investigations on the melting behavior of original PEG samples (as received from the manufacturer) showed only one single melting DSC endotherm effect before 373 K. This fact was associated to the presence of only one type of polymeric chain. Using standard conditions, PEG samples were solidified from the melt at 373 K, either by flash cooling (.using liquid nitrogen and an ice bath) and by slow cooling, soaked and by slow cooling at room temperature. They were further studied by DSC. It was found that after cooling, PEG with molecular weight 1500 and 15000 showed DSC thermograms with a single endothermic peak. However, thermograms for PEG 4000 and 6000 produced a splitted melting endotherm. This fact was attributed to the presence of two types of chains, that are the folded and extended chains.Ageing time influences also the shape of the DSC endothermal effects. It was concluded that the endotherms obtained after heating these PEG indicate that the thermal history determine the structure (extended or folded chain type forms) and the degree of erystallinity, as evidenced by changes in heat of fusion values, melting points and structures after crystallization. The relationships between melting enthalpies and melting points, as deduced from DSC diagrams, with molecular weight of the polymers are also presented.