Publication detail

Deacetylation-induced changes in thermal properties of Sterculia urens gum

NIRANJAN, P. VOJTOVÁ, L. MARTINOVÁ, L.

Original Title

Deacetylation-induced changes in thermal properties of Sterculia urens gum

English Title

Deacetylation-induced changes in thermal properties of Sterculia urens gum

Type

journal article in Web of Science

Language

en

Original Abstract

quantitative measurement of degree of deacetylation of Sterculia urens gum and its effect on the thermal properties changes is presented in this study. Sterculia urens gum was deacetylated at varying deacetylation reaction temperature and time. The acetyl group is replaced by hydroxyl which leads to better solubility of the sterculia gum in water. Thermal properties were characterized using differential scanning calorimetry and thermogravimetric analysis. DSC analysis reveals that after the deacetylation, the glass transition temperature appears at around 60 °C of the S. urens gum. After deacetylation, the TG degradation clearly shows three different peaks. Deacetylation reaction temperature plays the major role in the thermal stability and structure of the S. urens gum.

English abstract

quantitative measurement of degree of deacetylation of Sterculia urens gum and its effect on the thermal properties changes is presented in this study. Sterculia urens gum was deacetylated at varying deacetylation reaction temperature and time. The acetyl group is replaced by hydroxyl which leads to better solubility of the sterculia gum in water. Thermal properties were characterized using differential scanning calorimetry and thermogravimetric analysis. DSC analysis reveals that after the deacetylation, the glass transition temperature appears at around 60 °C of the S. urens gum. After deacetylation, the TG degradation clearly shows three different peaks. Deacetylation reaction temperature plays the major role in the thermal stability and structure of the S. urens gum.

Keywords

Sterculia urens; Deacetylation; Thermal properties; glass transition, DSC

RIV year

2015

Released

01.10.2015

Pages from

235

Pages to

240

Pages count

6

BibTex


@article{BUT133272,
  author="Patra {Niranjan} and Lucy {Vojtová} and Lenka {Martinová}",
  title="Deacetylation-induced changes in thermal properties of Sterculia urens gum",
  annote="quantitative measurement of degree of
deacetylation of Sterculia urens gum and its effect on the
thermal properties changes is presented in this study.
Sterculia urens gum was deacetylated at varying deacetylation
reaction temperature and time. The acetyl group is
replaced by hydroxyl which leads to better solubility of the
sterculia gum in water. Thermal properties were characterized
using differential scanning calorimetry and thermogravimetric
analysis. DSC analysis reveals that after the
deacetylation, the glass transition temperature appears at
around 60 °C of the S. urens gum. After deacetylation, the
TG degradation clearly shows three different peaks.
Deacetylation reaction temperature plays the major role in
the thermal stability and structure of the S. urens gum.",
  chapter="133272",
  doi="10.1007/s10973-015-4680-3",
  howpublished="print",
  number="1",
  volume="122",
  year="2015",
  month="october",
  pages="235--240",
  type="journal article in Web of Science"
}