Thermal properties measurements of renatured gelatin using conventional and temperature modulated differential scanning calorimetry

2005 ◽  
Vol 99 (4) ◽  
pp. 1795-1801 ◽  
Author(s):  
Chi-An Dai ◽  
Yi-Fan Chen ◽  
Ming-Wei Liu
Keyword(s):  
Differential Scanning Calorimetry ◽  
Thermal Properties ◽  
Scanning Calorimetry ◽  
Modulated Differential Scanning Calorimetry

scholarly journals The Study of Thermal Properties of Blackberry, Chokeberry and Raspberry Seeds and Oils

2021 ◽  
Vol 11 (16) ◽  
pp. 7704
Author(s):  
Iga Piasecka ◽  
Agata Górska ◽  
Ewa Ostrowska-Ligęza ◽  
Stanisław Kalisz
Keyword(s):  
Fatty Acids ◽  
Differential Scanning Calorimetry ◽  
Thermal Properties ◽  
Polyunsaturated Fatty Acids ◽  
Seed Oil ◽  
Seed Oils ◽  
Scanning Calorimetry ◽  
Modulated Differential Scanning Calorimetry ◽  
Soxhlet Apparatus ◽  
Melting Fraction

The seeds of berry fruits are a component of fruit waste occurring in the production process. Circular economy rules focus on decreasing the amount of waste produced and reusing by-products when it is possible. To determine the possible applications of the studied fruit industry wastes, the thermal properties of berry seeds and of oil extracted from the tested material were examined. Differential scanning calorimetry (DSC), modulated differential scanning calorimetry (MDSC), and thermogravimetry (TG) of blackberry, chokeberry, and raspberry seeds were carried out. The properties of oil extracted in the Soxhlet apparatus were studied by pressure differential scanning calorimetry (PDSC), TG, and gas chromatography (GC) measurements. The results show that berry seeds lipids are from different melting fraction groups with a dominance of low-melting fraction, which consists of mono- and polyunsaturated fatty acids. There are also occurring residues of carbohydrates and inorganic, thermostable substances in the studied seeds. A GC analysis of oil confirms that the polyunsaturated fatty acids (PUFA) are most abundant and amount to 78.72 ± 0.06% in blackberry seed oil, 73.79 ± 0.14% in chokeberry seed oil, and 82.74 ± 0.03% in raspberry seed oil. The PDSC study showed that the most oxidative stable oil is blackberry seed oil, followed by raspberry and chokeberry seed oils. According to the obtained results, berry seeds can be used as a source of oil in food or other production chains. However, more detailed characteristics of berry seed oils are needed to determine their applicability.

scholarly journals Improved Processing and Properties for Polyphenylene Oxide Modified by Diallyl Orthophthalate Prepolymer

Polymers ◽  
2019 ◽  
Vol 11 (12) ◽  
pp. 2016
Author(s):  
Honghua Wang ◽  
Qilin Mei ◽  
Yujie Ding ◽  
Zhixiong Huang ◽  
Minxian Shi
Keyword(s):  
Differential Scanning Calorimetry ◽  
Thermal Properties ◽  
Phase Separation ◽  
Dilution Effect ◽  
Gradual Decrease ◽  
Gel Point ◽  
Dynamic Mode ◽  
Curing Process ◽  
Scanning Calorimetry ◽  
Polyphenylene Oxide

Diallyl orthophthalate (DAOP) prepolymer was investigated as a reactive plasticizer to improve the processability of thermoplastics. The rheology of blends of DAOP prepolymer initiated by 2,3-dimethyl-2,3-diphenylbutane (DMDPB) and polyphenylene oxide (PPO) was monitored during the curing process, and their thermal properties and morphology in separated phases were also studied. Differential scanning calorimetry (DSC) results showed that the cure degree of the reactively plasticized DAOP prepolymer was reduced with increasing PPO due to the dilution effect. The increasing amount of the DAOP prepolymer led to a gradual decrease in the viscosity of the blends and the rheology behavior was consistent with the chemical gelation of DAOP prepolymer in blends. This indicated that the addition of the DAOP prepolymer effectively improved processability. The phase separation occurring during curing of the blend and the transition from the static to dynamic mode significantly influences the development of the morphology of the blend corresponding to limited evolution of the conversion around the gel point.

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