2007
DOI: 10.1016/j.polymdegradstab.2006.11.005
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Degradation of agar films in a humid tropical climate: Thermal, mechanical, morphological and structural changes

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Cited by 134 publications
(55 citation statements)
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“…It can be observed that a peak centered at around 20º showed an orderly structure with a high degree of crystallinity when compared with agarose films with high ChCl/Urea content. The characteristic features of the pristine agarose film peak in this study were similar to previous reports by other researchers (Freile-Pelegrín et al 2007). This is probably due to the slow drying during film casting, providing the opportunity for highly ordered lamellae to be formed.…”
Section: Crystallographic Propertiessupporting
confidence: 90%
“…It can be observed that a peak centered at around 20º showed an orderly structure with a high degree of crystallinity when compared with agarose films with high ChCl/Urea content. The characteristic features of the pristine agarose film peak in this study were similar to previous reports by other researchers (Freile-Pelegrín et al 2007). This is probably due to the slow drying during film casting, providing the opportunity for highly ordered lamellae to be formed.…”
Section: Crystallographic Propertiessupporting
confidence: 90%
“…Figure 5 shows the typical X-ray diffraction patterns obtained for the sample Agar[C 2 mim][C 2 SO 4 ] measured at room temperature. The diffractogram of agar matrix (not shown here) revealed an ordered structure due to the presence of a very accentuated peak at 18.6° 2# and a slight shoulder at 14.3° 2#, similarly to the results of 19.9 and 13.83°, respectively, reported for pristine agar films [30]. The deconvolution of the diffraction profile ( Figure 5) in different Gaussian lines reveals very broad components on the fully disordered part of the sample and the three narrower bands are attributed to the ordered regions.…”
Section: Thermal Behaviour Of Electrolytessupporting
confidence: 86%
“…Agar has a wide variety of uses in industry. For example, it has been used in the food area (processed cheese, ice cream, bread and soft candy) due to its ability to form hard gels at very low concentration [20,21].…”
Section: Introductionmentioning
confidence: 99%