New simple method of measuring the surface glass transition temperature of polymers

2010 ◽  
Vol 48 (18) ◽  
pp. 2012-2021 ◽  
Author(s):  
Yuri M. Boiko
Keyword(s):  
Glass Transition ◽  
Transition Temperature ◽  
Glass Transition Temperature ◽  
Simple Method ◽  
Surface Glass

Investigation of the Surface Glass Transition Temperature by Embedding of Noble Metal Nanoclusters into Monodisperse Polystyrenes

2004 ◽  
Vol 37 (5) ◽  
pp. 1831-1838 ◽  
Author(s):  
Jörn Erichsen ◽  
Jörn Kanzow ◽  
Ulrich Schürmann ◽  
Kai Dolgner ◽  
Katja Günther-Schade ◽  
...  
Keyword(s):  
Glass Transition ◽  
Transition Temperature ◽  
Glass Transition Temperature ◽  
Noble Metal ◽  
Metal Nanoclusters ◽  
Noble Metal Nanoclusters ◽  
Surface Glass

Effect of chain end group on surface glass transition temperature of thin polymer film

2001 ◽  
Vol 281 (5-6) ◽  
pp. 363-367 ◽  
Author(s):  
Xiqun Jiang ◽  
Chang Zheng Yang ◽  
Keiji Tanaka ◽  
Atsushi Takahara ◽  
Tisato Kajiyama
Keyword(s):  
Glass Transition ◽  
Transition Temperature ◽  
Glass Transition Temperature ◽  
Polymer Film ◽  
Thin Polymer Film ◽  
Thin Polymer ◽  
End Group ◽  
Surface Glass

scholarly journals Estimation of the apparent glass transition temperature of spray-dried emulsified powders and yeast powders by their flavor release behavior under temperature ramping conditions

2018 ◽  
Author(s):  
A. Sultana ◽  
J. L. Zhu ◽  
H. Yoshii
Keyword(s):  
Glass Transition ◽  
Transition Temperature ◽  
Glass Transition Temperature ◽  
Spray Drying ◽  
Yeast Cells ◽  
Release Behavior ◽  
Simple Method ◽  
Flavor Release ◽  
Yeast Powder ◽  
Spray Dried

Flavor release from powders depends on the glass transition temperature (Tg) and water absorption. This study reports a simple method to estimate the apparent Tg by aroma sensing upon flavor release from spray-dried powders. Four different wall materials (maltodextrin (MD), MD blends with fructose at 20 and 40wt%, and yeast cells) were used to encapsulate flavors by spray-drying. The apparent Tg values of MD and MD with 20 and 40wt% fructose were determined as 130, 110, and 75 °C, respectively, similar to those calculated by the Gordon–Taylor equation. The slow flavor release from dried-yeast powder afforded the highest Tg. Keywords: yeast; flavor; encapsulation; spray drying; aroma sensor.

Improving the flame retardancy and thermal property of organotitanate-modified epoxy resin for electronic application via a simple method

2017 ◽  
Vol 31 (1) ◽  
pp. 12-23 ◽  
Author(s):  
Birong Zeng ◽  
Li Yang ◽  
Jinmei Chen ◽  
Xinyu Liu ◽  
Haiyang Wu ◽  
...  
Keyword(s):  
Glass Transition ◽  
Transition Temperature ◽  
Glass Transition Temperature ◽  
Thermal Property ◽  
Heat Release ◽  
Flame Retardancy ◽  
Synergistic Effects ◽  
Mechanical And Thermal Properties ◽  
Simple Method ◽  
Limiting Oxygen Index

The development of halogen-free epoxy resins (EPs) has become a major concern in the field of electronic packaging materials because flame retardants containing halogen release toxic chemicals during combustion. In this article, a type of modified EP possessing multiple functionalities, including high flame retardancy and thermal property as well as low hygroscopicity, was prepared via a simple method by taking advantage of synergistic effects of organotitanate and 9,10-dihydro-9-oxa-10-phosphaphenanthrene-10-oxide (DOPO). The mechanical and thermal properties of the as-prepared EP/titanium (Ti)/DOPO system were characterized by dynamic mechanical analysis, glass transition temperature, differential scanning calorimetry, and so on. The results showed that the incorporation of organotitanate and DOPO into EP can not only enhance the decomposition temperature and residual char but also increase the glass transition temperature and limiting oxygen index (LOI) value. The EP/Ti/DOPO system reached UL94 V-0 rating with an LOI of 34.7%. Compared to pure epoxy, the peak heat release rate, heat release capacity, and total heat release of EP/Ti/DOPO were decreased by 33.3%, 35.1%, and 16.7%, respectively.

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