Differential Scanning Calorimetry of Polymers

Müller, Alejandro J.; Michell, Rose Mary

doi:10.1002/9781118892756.ch5

Cited by 19 publications

(20 citation statements)

References 231 publications

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“…This phenomenon takes place once the amount of active heterogeneities is at the magnitude identical arrangement than the number of domains, thus a significant population of domains still have several types of heterogeneity. 30 In the first crystallisation temperature, i.e., T c (I), it was possible that PEMBA that had a lower molecular mass would crystallise, and in the second crystallisation temperature, i.e., T c (II), possibly PEMBA that had a higher molecular mass would crystallise.…”

Section: Characterisation Of Pembamentioning

confidence: 99%

Synthesis and Characterisation of Copoly-(Eugenol-N,N′-Methylene Bis(Acrylamide))

Handayani¹,

Rahayu²,

Firdaus³

2019

JPS

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Solvent-free cationic copolymerisation of eugenol and N,N′-methylene bis(acrylamide) (MBA) was conducted with different MBA compositions, i.e., 2%, 4% and 6%. The copolymerisation was performed using an H 2 SO 4 initiator in a nitrogen atmosphere at room temperature (28°C-30°C). The structure of the obtained product, copoly-(eugenol−N,N'-methylene bis(acrylamide)) or PEMBA, was identified by Fourier transform infrared (FTIR) and 1 H NMR spectroscopy. The average relative molecular mass (M v) of PEMBA was determined by viscometer tools at a constant temperature (28°C). The morphology of PEMBA was characterised by scanning electron microscopy (SEM). The thermal properties of PEMBA were analysed using differential scanning calorimetry (DSC). A comparative analysis of the FTIR spectra of PEMBA with eugenol and MBA demonstrated the loss of absorption characteristics of the vinyl group around 995 c-1. It was strengthened by the loss of the 1 H NMR signal for the vinyl proton at δ = 5.5-7.0 ppm and the appearance of a proton signal from the Csp 3 bond at δ = 0.7-1.3 ppm. Based on the viscosity calculation, it was found that the M v of PEMBA 2%, 4% and 6% were 23543 g mol-1 , 19098 g mol-1 and 12904 g mol-1 , respectively. An SEM examination of PEMBA showed amorphous chunks of irregular shapes and sizes. Thermal analysis showed that the glass transition temperature (T g) of PEMBA tended to decrease with an increase in the MBA concentration, but on the other hand, both the melting point (T m) and the crystallisation temperature (T c) shifted to higher temperatures.

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Section: Characterisation Of Pembamentioning

confidence: 99%

Synthesis and Characterisation of Copoly-(Eugenol-N,N′-Methylene Bis(Acrylamide))

Handayani¹,

Rahayu²,

Firdaus³

2019

JPS

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“…For example, in binary blends, when the crystallizable minor component is dispersed in the form of small droplets in the continuous matrix of the major phase, fractionated crystallization can be observed. [4][5][6][7][8][9][10][11][12][13][14] When the number of dispersed droplets is orders of magnitude higher than the number of heterogeneities present in the bulk polymer, the droplets are statistically free of heterogeneities and only surface or homogeneous nucleation can take place. Therefore, a single crystallization exotherm may result but at much higher supercoolings.…”

Section: Introductionmentioning

confidence: 99%

Crystallization and self-nucleation of PLA, PBS and PCL in their immiscible binary and ternary blends

et al. 2019

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“…DSC is a calorimetric method in which energy differences are measured, whereas in DTA, temperature differences between the sample and the reference material are registered [59]. DTA provides a qualitative analysis of the thermal events experienced by the sample, whereas DSC is able to quantify such events because it measures the heat flow through a temperature gradient [64].…”

Section: Thermal Analysis Of Gumsmentioning

confidence: 99%

Gums—Characteristics and Applications in the Food Industry

Silva¹,

Aires²,

Pena³

2021

Innovation in the Food Sector Through the Valorization of Food and Agro-Food by-Products

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Gums, or polysaccharides, are complex carbohydrates, soluble in water, which can form gels and mucilages. They have high molar mass and can be formed by galactose, arabinose, rhamnose, xylose, galacturonic acid, among others. They have gelling characteristics, thickening, moisture retention, emulsification and stabilization. Polysaccharides are widely used in the formulation of food products, due to their wide versatility. Its diversity of applications is closely linked to its chemical structures. The characterization of structural molecules allows the knowledge of the properties of polysaccharides or glycoconjugates. In this sense, this chapter addresses knowledge about chemical, molecular, rheological, thermodynamic characteristics that are extremely important to identify the use and applications of polysaccharides in the context of elaboration and innovation in the food industry.

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Differential Scanning Calorimetry of Polymers

Cited by 19 publications

References 231 publications

Synthesis and Characterisation of Copoly-(Eugenol-N,N′-Methylene Bis(Acrylamide))

Synthesis and Characterisation of Copoly-(Eugenol-N,N′-Methylene Bis(Acrylamide))

Crystallization and self-nucleation of PLA, PBS and PCL in their immiscible binary and ternary blends

Gums—Characteristics and Applications in the Food Industry

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