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Tytuł:
Characterisation of Selected Emulsion Phase Parameters in Milk, Cream and Buttermilk
Autorzy:
Brożek, Oskar
Kiełczewska, Katarzyna
Bohdziewicz, Krzysztof
Powiązania:
https://bibliotekanauki.pl/articles/2016033.pdf
Data publikacji:
2022-03-01
Wydawca:
Instytut Rozrodu Zwierząt i Badań Żywności Polskiej Akademii Nauk w Olsztynie
Tematy:
milk products
size of fat globules
fatty acid profile
differential scanning calorimetry curves
differential scanning calorimetry parameters
Opis:
Milk fat undergoes modification during butter production, which can alter its parameters and suitability for processing. The aim of this study was to compare selected milk fat parameters, including the size of milk fat globules, fatty acid profile and thermal properties, based on the thermal history of milk, cream and sweet buttermilk obtained during continuous churning in butter production. The size of milk fat globules was measured by the laser diffraction method; the fatty acid profile of milk fat was determined by gas chromatography; and the thermal properties of freeze-dried samples were determined by differential scanning calorimetry. The analysed products were arranged in the following descending order based on the size of milk fat globules, expressed by the Sauter mean diameter: cream > raw milk > buttermilk. Buttermilk was characterised by the greatest variations in the size of milk fat globules. A microscopic analysis revealed that an increase in fat content intensified the agglomeration of milk fat globules in cream rela tive to milk. Chains of milk fat globules were observed in buttermilk. Buttermilk was more abundant in monoenoic and polyenoic fatty acids than raw milk and cream. A thermal analysis demonstrated significant ( p≤0.05) differences in the parameters of fat crystallisation and melting peaks between raw milk, buttermilk and cream. The thermal history of the samples influenced the results. Cream was characterised by significantly greater changes in the melting and crystallisation enthalpy of milk fat and significantly higher peak s than milk and buttermilk.
Źródło:
Polish Journal of Food and Nutrition Sciences; 2022, 72, 1; 5-15
1230-0322
2083-6007
Pojawia się w:
Polish Journal of Food and Nutrition Sciences
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
The influence of sample preparation and the presence of other active pharmaceutical ingredients (api) and excipients on the use of dsc method in quantification of paracetamol in commercially available tablets
Autorzy:
TALIK, Przemysław
TALIK, Piotr
HUBICKA, Urszula
Powiązania:
https://bibliotekanauki.pl/articles/1033708.pdf
Data publikacji:
2016
Wydawca:
Zakład Opieki Zdrowotnej Ośrodek Umea Shinoda-Kuracejo
Tematy:
"DSC"
"Differential Scanning Calorimetry"
"acetaminophen"
"ibuprofen"
"paracetamol"
Opis:
The direct Differential Scanning Calorimetry method of the determination of paracetamol in commercially available drugs was developed. The method was based on calibration curves obtained from melting enthalpies ΔH of binary mixtures of paracetamol and commonly used excipients such as starch or microcrystalline cellulose in increasing weight ratios. In order to demonstrate how the technological processes of formulating the tablets affects the quantitative studies, the micronized and nonmicronized mixtures were used. The idea of using micronized mixtures was to simulate these technological processes. The appropriate paracetamol contents of the selected pharmaceutical preparations were calculated and compared. The final results demonstrated, that the contents of paracetamol obtained from micronized samples were much closer to those declared by the manufacturer than the nonmicronized. Excluding two drugs, the influence of starch or cellulose on quantification in the micronized group was not observed whereas in the nonmicronized group it was distinctly visible.
Źródło:
Medicina Internacia Revuo; 2016, 27, 107; 100-106
0465-5435
Pojawia się w:
Medicina Internacia Revuo
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Synthesis and thermal decomposition study of some dihydropyridine derivatives
Autorzy:
Baluja, Shipra
Talaviya, Rahul
Powiązania:
https://bibliotekanauki.pl/articles/1192993.pdf
Data publikacji:
2016
Wydawca:
Przedsiębiorstwo Wydawnictw Naukowych Darwin / Scientific Publishing House DARWIN
Tematy:
differential scanning calorimetry
dihydropyridine derivatives
thermo gravimetric analysis
Opis:
Some new dihydropyridine derivatives have been synthesized and their characterization was done by FT-IR, 1H NMR and Mass spectral data. Thermal analysis of these dihydropyridine derivatives have been carried out by thermao gravimetric (TG), differential thermal analysis (DTA) and differential scanning calorimetry (DSC) techniques. Further, from thermograms of these compounds, various kinetic parameters such as order of reaction (n), energy of activation (E), frequency factor (A) and entropy change (∆S) have been evaluated. The obtained results indicates that thermal stability of dihydropyridine derivatives have been depend on the type of substituent present in the compounds.
Źródło:
World Scientific News; 2016, 39; 1-16
2392-2192
Pojawia się w:
World Scientific News
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Thermogravimetric biomass-to-liquid processes
Autorzy:
Rostek, E.
Biernat, K.
Powiązania:
https://bibliotekanauki.pl/articles/242234.pdf
Data publikacji:
2011
Wydawca:
Instytut Techniczny Wojsk Lotniczych
Tematy:
biomass
gasification
Thermogravimetric Analysiss
differential scanning calorimetry (DSC)
enthalpy
Opis:
The article presented forecasts for European biofuel production in processes BtL and WtL on the basis of thermochemical technological path. The paper presents the processes of pyrolysis and gasification of biomass leading to the preparation of liquid hydrocarbon fractions in the synthesis of Fischer-Tropsch and processes HTU. Based on the model Koufopanosa, made the right choice of methods to investigate the thermogravimetric kinetics of biomass gasification with a change of enthalpy and identification of degradation products in real time. Presents the results of preliminary tests conducted on the Simultaneous Thermal Analyzer STA 449 F3 Jupiter's Nietzsche. These studies were carried out for samples of cereal straw, crushed to a state of dry dust. Gasification process by subjecting the sample, the test set, recorded curves TG and DSC, and observing the changes in mass, temperature and enthalpy. These studies have been done to pre-determine the conditions under which it may begin the process of liquidation. The study was conducted in an atmosphere of argon / nitrogen and argon / carbon dioxide. The temperature regime provided that the samples were heated to the temperature of500 °C at the heating rate of 3 K/min. Argon was used as protective gas, and N2 and CO2 - as purge gas with flow rates of 30 ml/min. The results, along with discussion, are presented in graphs -derivatograms and charts showing the cumulative weight changes and changes in enthalpy of individual samples.
Źródło:
Journal of KONES; 2011, 18, 2; 377-383
1231-4005
2354-0133
Pojawia się w:
Journal of KONES
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Purification of Hexabenzylhexaazaisowurtzitane
Autorzy:
Gołofit, T.
Maksimowski, P.
Powiązania:
https://bibliotekanauki.pl/articles/358605.pdf
Data publikacji:
2016
Wydawca:
Sieć Badawcza Łukasiewicz - Instytut Przemysłu Organicznego
Tematy:
HBIW
CL-20
purification
differential scanning calorimetry
cryometric method
Opis:
Hexabenzylhexaazaisowurtzitane (HBIW) is produced by a condensation reaction of benzylamine with glyoxal in suitable organic solvents in the presence of protonic acid catalysts. Impurities have to be removed prior to the subsequent stages of the synthesis of CL-20. The effectiveness of HBIW purification by recrystallization from a variety of solvents has been studied here. This method was compared with a novel approach suggested for HBIW purification that consists of prolonged heating of the crude product in boiling methanol. This new purification method allows the product to be prepared in satisfactory purity, it is simple and easily performed on a large-scale.
Źródło:
Central European Journal of Energetic Materials; 2016, 13, 4; 1038-1050
1733-7178
Pojawia się w:
Central European Journal of Energetic Materials
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Phase Stability of Ammonium Nitrate with Organic Potassium Salts
Autorzy:
Xu, Z.-X.
Fu, X.-Q.
Wang, Q.
Powiązania:
https://bibliotekanauki.pl/articles/358264.pdf
Data publikacji:
2016
Wydawca:
Sieć Badawcza Łukasiewicz - Instytut Przemysłu Organicznego
Tematy:
ammonium nitrate(V)
phase transition
organic compounds
differential scanning calorimetry
Opis:
A study has been undertaken on the effect of additives on the phase transition of ammonium nitrate(V) (AN). Results obtained using Differential Scanning Calorimetry (DSC) showed that organic compounds and potassium salts of organic compounds have an effect on the phase transition behavior of AN. The samples were further analyzed using infrared (IR) and powder X-ray diffraction (XRD). The mechanism of phase stabilization of AN by compounds of this kind was examined. The present study showed that the influence of additives on the phase transition of AN occurs through the polar groups that are involved in intermolecular interactions of orbital and electrostatic types that form new hydrogen bonds. AN exists in only one phase in the temperature range from 30 °C to +100 °C, when a potassium salt of organic compounds was added. However, with organic compounds, the III→II phase transition was changed. IR and XRD of composites are characterized by new intermolecular interactions. Compacted samples of AN containing potassium salts of organic compounds exhibited better stability than AN containing organic compounds to multiple cyclic changes within a temperature range. This we named ‘freezing and thawing analysis’. Additives have two functions on the AN phase transition. First, solid solutions of AN mixture were formed for K+ replacement of NH4+. Second, hydrogen bonds formed, which caused AN and salts of organic compounds to interact intimately.
Źródło:
Central European Journal of Energetic Materials; 2016, 13, 3; 736-754
1733-7178
Pojawia się w:
Central European Journal of Energetic Materials
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Influence of sodium hyaluronate on dehydration and water distribution in soft contact lenses
Autorzy:
Rajchel, D.
Krysztofiak, K.
Szyczewski, A.
Powiązania:
https://bibliotekanauki.pl/articles/174392.pdf
Data publikacji:
2016
Wydawca:
Politechnika Wrocławska. Oficyna Wydawnicza Politechniki Wrocławskiej
Tematy:
contact lens dehydration
sodium hyaluronate
gravimetry
differential scanning calorimetry (DSC)
Opis:
The purpose of this investigation was to examine the influence of sodium hyaluronate (HA) solution on contact lens dehydration and the distribution of water in lens materials. These parameters were measured with gravimetry and differential scanning calorimetry. Five commercial soft contact lenses were used. They represented four FDA (Federal Drug Administration) groups: Air Optix Night&Day Aqua and Acuvue Oasys (I FDA group), Proclear 1-Day (II FDA group), PureVision (III FDA group) and 1-Day Acuvue Moist (IV FDA group). All materials were investigated with two preservative-free HA solutions 0.1% and 0.3%. HA solutions influenced the water content and the dehydration rate of some examined lenses. For three lenses (Oasys, Proclear, Moist) water content of HA lenses was greater than control. Significant slowdown of dehydration rate under HA during the first 20min was observed only for Proclear. PhaseI of dehydration increased significantly with HA solutions in case of Moist and Proclear. For Night&Day and Oasys phaseI appeared under HA solution while it was not present for control lenses. Duration of the phaseI was strongly correlated with water content of the lenses (R2=0.844). The amount of freezable and non-freezable water depended strongly on characteristics of lens material and its interaction with HA molecules. Proclear seems to be the most prone to attach HA molecules which affect changes in dehydration characteristics and water behavior in the polymer. PureVision might be considered as the most resistant to HA in terms of dehydration dynamics and water distribution. All measured parameters seem to be dependent more on material properties than HA concentration.
Źródło:
Optica Applicata; 2016, 46, 3; 483-496
0078-5466
1899-7015
Pojawia się w:
Optica Applicata
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Application of Thermoporometry Based on Convolutive DSC to Investigation of Mesoporosity in Cohesive Soils
Autorzy:
Kozłowski, T.
Babiarz, I.
Grobelska, E.
Powiązania:
https://bibliotekanauki.pl/articles/241378.pdf
Data publikacji:
2010
Wydawca:
Polska Akademia Nauk. Instytut Budownictwa Wodnego PAN
Tematy:
pore distribution
thermoporometry
DSC (Differential Scanning Calorimetry)
montmorillonite
cohesive soils
Opis:
In the method of thermoporometry, the characterization of pore space is done by analysis of thermal effects associated with freezing and melting of a liquid in the pores of the material under investigation. Thermoporometry seems particularly well suited to studies of wet porous samples in cases where the process of drying itself is able to destroy the original microstructure, as is the cohesive soils containing montmorillonite. In the paper, a variant of thermoporometry is given in which the blurred calorimetric peak is processed by use of a stochastic-convolutive analysis. As a result, a "sharp" thermogram of real thermal effects is obtained which can be easily transformed into a pore distribution curve. The preliminary results, obtained for samples of three monoionic montmorillonites at different water contents, indicate a greater resolution, sensitivity and precision than the classical thermoporometry using an unprocessed DSC signal. Phenomena corresponding to swelling have been detected in two individual regions on the differential pore distribution curves. The first is a dense spectrum for pores less than 15 nm. The second is a single peak for pores greater than 15 nm. Between the two regions the distribution decays to zero. Apparently, the point of the single peak maximum depends on the total water content, shifting rightward with increasing w. For the region below 20 nm, a strong effect of the kind of exchangeable cation can be observed. The results suggest swelling in the form with bivalent cations (Ca-montmorillonite) and contraction in the form with monovalent cations (Na- and K-montmorillonite).
Źródło:
Archives of Hydro-Engineering and Environmental Mechanics; 2010, 57, 3-4; 199-218
1231-3726
Pojawia się w:
Archives of Hydro-Engineering and Environmental Mechanics
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Synthesis and Study of the Thermal and Ballistic Properties of SMX
Autorzy:
Sizov, V. A.
Pleshakov, D. V.
Asachenko, A. F.
Topchiy, M. A.
Nechaev, M. S.
Powiązania:
https://bibliotekanauki.pl/articles/358831.pdf
Data publikacji:
2018
Wydawca:
Sieć Badawcza Łukasiewicz - Instytut Przemysłu Organicznego
Tematy:
tetranitrate ester
burning rate
differential scanning calorimetry
decomposition
thermogravimetric analysis
Opis:
The high-density tetranitrate ester 1,4-dinitrato-2,3-dinitro-2,3-bis(nitratomethylene)butane (SMX) was synthesized. The methods of obtaining and isolating the intermediates were optimized. The differences between the syntheses of SMX by a four- and five-step scheme were investigated. Combustion of SMX and its catalysis was studied. The possibility of replacing NG as the main plasticizer in a double-base propellant composition was demonstrated. SMX particles were shown to have pronounced crystal faceting using scanning electron microscopy. The decomposition rate equation was determined. The amount of SMX decomposed under isothermal conditions (90 °C) was 0.8 wt.% after 60 min. Thermogravimetric analysis demonstrated that heating SMX results in two different processes – decomposition and evaporation, with SMX evaporating faster than it decomposes.
Źródło:
Central European Journal of Energetic Materials; 2018, 15, 1; 30-46
1733-7178
Pojawia się w:
Central European Journal of Energetic Materials
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Comparison of conventional and crosslinked ultra high molecular weight polyethylene (UHMWPE) used in hip implant
Autorzy:
Laska, Anna
Powiązania:
https://bibliotekanauki.pl/articles/1178415.pdf
Data publikacji:
2017
Wydawca:
Przedsiębiorstwo Wydawnictw Naukowych Darwin / Scientific Publishing House DARWIN
Tematy:
Differential Scanning Calorimetry
acetabular cup
conventional UHMWPE
crosslinked UHMWPE
structural parameters
Opis:
Since the 1960s UHMWPE has been the material of choice for bearing surfaces in total hip replacements. In spite of its clinical success over years, a large number of necessary revisions has been recently reported. The clinical life span of the hip prostheses is limited by weardebris-induced osteolysis and aseptic loosening. The problem is very complex because of the variety of factors affecting UHMWPE. Nowadays, scientists are working on how optimally adjust the material properties and the implant design in order to increase wear resistance and retain other mechanical properties. The aim of the study is to investigate structural parameters of two UHMWPE material states – conventional (non-crosslinked) and crosslinked. Those types of UHMWPE show slightly different properties, which can affect further behaviour in human body. The comparison between conventional and crosslinked UHMWPE is presented. Differential Scanning Calorimetry (DSC) is the analysis method applied in the research. The structural parameters of UHMWPE are correlated with its mechanical and tribological properties.
Źródło:
World Scientific News; 2017, 73; 51-60
2392-2192
Pojawia się w:
World Scientific News
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Thermal Degradation Behaviour and Kinetics of aged TNT-based Melt Cast Composition B
Autorzy:
Singh, Arjun
Sharma, Tirupati Chander
Singh, Vasundhara
Mukherjee, Niladri
Powiązania:
https://bibliotekanauki.pl/articles/358256.pdf
Data publikacji:
2019
Wydawca:
Sieć Badawcza Łukasiewicz - Instytut Przemysłu Organicznego
Tematy:
composition B
thermal degradation
thermogravimetry
Differential Scanning Calorimetry
kinetics
thermodynamic parameters
Opis:
In the present paper, three kinds of aged and freshly prepared 2,4,6-trinitrotoluene (TNT) based Composition B stockpiled, for a period of 20 and 32 years, were investigated for the effect of natural ageing on their thermal degradation behaviour and kinetic parameters. The properties investigated indicated that there was no significant change in the thermal stability of the samples aged under natural environmental conditions. The kinetic parameters were studied by means of the Kissinger method using the peak temperature at maximum reaction rate from DSC data, and the isoconversional Kissinger-Akahira-Sunnose (KAS) and ASTM E689 methods from TGA data. The apparent activation energies calculated by the Kissinger method were 173.8 kJ·mol–1 for fresh, 170.4 kJ·mol–1 for 20 y old and 187.1 kJ·mol–1 for 32 y old Composition B, respectively. The values calculated by the KAS method were found to be in the range 77.2-235.8 kJ·mol–1 for fresh Composition B, 75.7-224.0 kJ·mol–1 for 20 y old and 70.4-196.0 kJ·mol–1 for 30 y old Composition B, respectively. The activation energies obtained from the KAS methods are in good agreement and consistent with the isoconversional ASTM E689 kinetic method. The thermodynamic parameters, such the Gibbs free energy of activation (ΔG#), activation enthalpy (ΔH#) and activation entropy (ΔS#) for the formation of activated complexes were also studied and are discussed.
Źródło:
Central European Journal of Energetic Materials; 2019, 16, 3; 360-379
1733-7178
Pojawia się w:
Central European Journal of Energetic Materials
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Termoanalitykal investigations of the edible oils and fats III. Kinetics of thermal-oxidative decomposition of corn oil
Termoanalityczne badania olejów i tłuszczów jadanych III. Kinetyka termoutleniajacego rozkładu oleju kukurydzianego
Autorzy:
Kowalski, B.
Powiązania:
https://bibliotekanauki.pl/articles/1402012.pdf
Data publikacji:
1990
Wydawca:
Instytut Rozrodu Zwierząt i Badań Żywności Polskiej Akademii Nauk w Olsztynie
Tematy:
edible oils
com oil
kinetics of oxidation
thermal analysis
differential scanning calorimetry
Opis:
Corn oil was oxidized in an atmosphere of oxygen in the cell of a Differential Scanning Calorimeter (DSC). From the outcoming heat flow curves obtained at different heating rates (P) the peak maximum temperatures were selected (T peak). From linear dependence lgβ = f(T⁻¹peak) the apparent activation energy and kinetic parameters for thermal-oxidative decomposition of oil were calculated.
Olej kukurydziany z obrotu handlowego utleniano tlenem w komorze pomiarowej różnicowego kalorymetru skanningowego (DSC) rejestrując zmiany przepływu ciepła kompensującego efekt energetyczny reakcji. Stosując różne szybkości ogrzewania reagującego układu z zarejestrowanych termogramów DSC obliczono energię aktywacji pozornej reakcji: olej + O₂ (nadmiar) r → produkty utleniania i rozkładu, oraz jej parametry kinetyczne. Uzyskane wyniki wykazały, że badany olej kukurydziany jest mniej odporny na rozkład termoutleniający niż stosowane wcześniej próbki handlowych olejów: rzepakowego, sojowego i słonecznikowego. Znaczne różnice w stabilności termoutleniającej badanych olejów: słonecznikowego i kukurydzianego przy podobnych składach kwasów tłuszczowych próbek sugerują, że nie ma podstaw do przeprowadzania prognoz odnośnie stabilności olejów w oparciu o ogólne wyniki analiz ich składu. Biorąc pod uwagę, że oleje handlowe są zwykle mieszankami różnych olejów uzyskiwanych wyników nie należy uogólniać na dany typ handlowo oznakowanego oleju. Jednakże otrzymywane w stosowanej procedurze pomiarów termoanalitycznych charakterystyki kinetyczne rozkładu termoutleniającego różnicują właściwości danych prób olejów, a zaproponowana metoda jest stosunkowo szybka i obiektywna tak, że stanowi ona cenne narzędzie badawcze.
Źródło:
Acta Alimentaria Polonica; 1990, 16(40), 1-2; 33-38
0137-1495
Pojawia się w:
Acta Alimentaria Polonica
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Effects of heating on thermal denaturation of several green vegetables suitable for dehydration
Autorzy:
Zhang, M.
Li, C.L.
Ding, X.L.
Powiązania:
https://bibliotekanauki.pl/articles/25723.pdf
Data publikacji:
2001
Wydawca:
Polska Akademia Nauk. Instytut Agrofizyki PAN
Tematy:
differential scanning calorimetry
dehydration
heating
thermal analysis
thermal denaturation
vegetable
green vegetable
Źródło:
International Agrophysics; 2001, 15, 3
0236-8722
Pojawia się w:
International Agrophysics
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Physicochemical and Sensory Properties with Special Emphasis on Thermal Characteristics of Whey Butter from Gouda Cheese Production Compared to Milk Butter
Autorzy:
Brożek, Oskar M.
Kiełczewska, Katarzyna
Bohdziewicz, Krzysztof
Powiązania:
https://bibliotekanauki.pl/articles/2152158.pdf
Data publikacji:
2022-11-14
Wydawca:
Instytut Rozrodu Zwierząt i Badań Żywności Polskiej Akademii Nauk w Olsztynie
Tematy:
whey butter
milk butter
differential scanning calorimetry
fatty acid profile
sensory attributes
Opis:
The aim of this study was to characterise milk fat from whey butter and to identify potential differences between whey butter (WB) and sweet cream butter (milk butter – MB). The fatty acid (FA) profile, thermal properties, colour parameters, texture properties, and sensory attributes of MB and WB were compared. The values of texture properties (firmness, brittleness, and cohesiveness) and colour parameters (values of b* and the yellowness index) of WB were lower than MB. The sensory analysis showed lower values of consistency descriptors (firmness, brittleness, cohesiveness), a less intense nutty and milky aroma, and a more intense cheesy aroma and taste in WB than in MB. WB was more abundant in monounsaturated, polyunsaturated, and long-chain FAs, including C18:0, C18:1 Σt, C18:1 Σc, C18:2, C18:3, and C18:2 c9, t11, and it was less abundant in saturated and medium-chain FAs, including C10:0, C12:0, C14:0, C14:1, C15:0, C16:0, and C16:1, relative to MB. Water content (MB vs WB and the corresponding fats) and thermal history (single vs repeated heating and cooling treatments) affected differential scanning calorimetry curves and phase transition peaks. The principal component analysis revealed that the FA profile influenced the crystallisation and melting peaks of MB fat (MBF) and WB fat (WBF). WBF crystallisation occurred at a lower temperature, was characterised by lower enthalpy, and proceeded more rapidly than MBF crystallisation. Various fat fractions had different melting characteristics, and most WBF fractions were characterised by lower melting enthalpy and a smaller maximum difference in heat flow than MBF. Whey butter and milk butter differed in physicochemical properties and sensory attributes, and their thermal profiles depended on the FA profile, water content, and thermal history.
Źródło:
Polish Journal of Food and Nutrition Sciences; 2022, 72, 4; 407-419
1230-0322
2083-6007
Pojawia się w:
Polish Journal of Food and Nutrition Sciences
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Influence of ECR-RF plasma modification on surface and thermal properties of polyester copolymer
Autorzy:
El Fray, M.
Willert-Porada, M.
Powiązania:
https://bibliotekanauki.pl/articles/778904.pdf
Data publikacji:
2015
Wydawca:
Zachodniopomorski Uniwersytet Technologiczny w Szczecinie. Wydawnictwo Uczelniane ZUT w Szczecinie
Tematy:
fatty acid
copolymers
water contact angle
differential scanning calorimetry (DSC)
scanning electron
Opis:
In this paper we report a study on influence of radio-frequency (RF) plasma induced with electron cyclotron resonance (ECR) on multiblock copolymer containing butylene terephthalate hard segments (PBT) and butylene dilinoleate (BDLA) soft segments. The changes in thermal properties were studied by DSC. The changes in wettability of PBT-BDLA surfaces were studied by water contact angle (WCA). We found that ECR-RF plasma surface treatment for 60 s led to decrease of WCA, while prolonged exposure of plasma led to increase of WCA after N2 and N2O2 treatment up to 70°–80°. The O2 reduced the WCA to 50°–56°. IR measurements confirmed that the N2O2 plasma led to formation of polar groups. SEM investigations showed that plasma treatment led to minor surfaces changes. Collectively, plasma treatment, especially O2, induced surface hydrophilicity what could be beneficial for increased cell adhesion in future biomedical applications of these materials.
Źródło:
Polish Journal of Chemical Technology; 2015, 17, 4; 115-119
1509-8117
1899-4741
Pojawia się w:
Polish Journal of Chemical Technology
Dostawca treści:
Biblioteka Nauki
Artykuł
Wyświetlanie 1-15 z 68

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