Probing the boundaries of miscibility in model carbohydrates consisting of chemically derivatized dextrans using DSC and FTIR spectroscopy

Impact Modification of Polylactide with a Biodegradable Ethylene/Acrylate Copolymer

“…While the T g of each polymeric component does not change in immiscible mixtures, generally perfect miscible blends exhibit a single broad T g located between the T g s of the individual components of the blend. [19][20][21][22][23] The final T g of miscible binary blends can be predicted by the following wellknown Fox equation as a function of the weight fraction of the two polymeric components and their T g s, respectively: [24] 1…”

“…However, the appearance of the single T g in the blends did not meet the most frequently used criterion for miscibility [19][20][21][22][23] since the T g of the blends did not occur at a temperature intermediate between those of pure components ( Table 2). The single T g s of the blends did not change as predicted by the Fox equation (Table 2), instead not only did they remain similar to the T g of the neat PLA but also did not change with increasing impact modifier content.…”

“…Similar trends were reported by other investigators. [20,23,26] Several researchers [19][20][21][22][23] have reported the limitations of DSC in studying the miscibility/immiscibility of a twophase system containing a small amount of a second component. Studying immiscibility in polymer blends, Jorda and Wilkes [20] showed that observation of the second component's T g or the effect of this minor component on the T g of the more dominant component may not be always easily measured.…”

Processing characteristics and flavour of full lotus root powder beverage

“…Gelatinisation, as an indispensable treatment, must be performed before enzymolysis. Differential scanning calorimetry (DSC) is an effective method for determining the gelatinisation temperature of carbohydrates through the transformation of thermometic enthalpy 8, 9. In addition, enzymolysis significantly increases soluble solid content, an important index of beverages.…”

Preparation and cryogenic mechanical properties of epoxy resins modified by poly(ethersulfone)

“…Francis et al30 explained that the miscibility was mainly due to the entropy contribution to the free energy of mixing owing to the low molecular weight of uncrosslinked epoxy, and the entropy contribution towards miscibility decreased as a result of crosslinking and the system became phase separated. The entropy increased upon mixing with the increase in randomness 31. Before curing, the entropy of mixing was high because of the high randomness of small molecules or low molecular weight systems.…”