thermal behaviour

Hydroxyapatite (HAP) is a substance that is most actively used in orthopedia and dentistry as a biocoating of implants in order to improve its osteointegration with bone tissue. HAP was synthesized by precipitation technique with the use of the biological source-hen's eggshell. X-ray diffraction (XRD) investigations, IR-spectroscopy, scanning electron microscopy (SEM) demonstrate that the obtained powder-like material in the form of globules from 4 to 5 mm in size is single-phase, thermally stable up to 900 1C and morphologically uniform. The globules consist of nanocrystals with the average size of about 30 nm.

The capability of mushroom tyrosinase to catalyze the oxidation of tyrosine residues of Bombyx mori silk fibroin was studied under heterogeneous reaction conditions, by using a series of silk substrates differing in surface and bulk morphology and structure, i.e. hydrated and insoluble gels, mechanically generated powder and fibre. Tyrosinase was able to oxidize 10-11% of the tyrosine residues of silk gels. The yield of the reaction was very low for the powder and undetectable for fibres. FT-Raman spectroscopy gave evidence of the oxidation reaction. New bands attributable to vibrations of oxidized tyrosine species (o-quinone) appeared, and the value of the I853/I829 intensity ratio of the tyrosine doublet changed following oxidation of tyrosine. The thermal behaviour of SF substrates was not affected by enzymatic oxidation. o-Quinones formed by tyrosinase onto gels and powder were able to undergo non-enzymatic coupling with chitosan. FT-IR and FT-Raman spectroscopy provided clear e...

The effect of the amount of damaged starch in two different flours (wheat and triticale) on the bread quality and its behaviour during storage has been analysed. Two wheat and one triticale flour cultivars were milled in a disc mill to obtain different levels of damaged starch. Differential Scanning Calorimetry (DSC) and Rapid Visco Analyser (RVA) were used to characterize the flour properties and TA-XT2 textural analyses were made on breadcrumb. The effect of the damaged starch content on the bread firming, the amylopectin retrogradation and starch-pasting properties were studied in order to establish any relationship between damaged starch and bread staling. DSC analysis showed that the damaged starch content changed the thermal behaviour of flour–water mixtures: the higher the levels of damaged starch the lower the starch-gelatinization enthalpy and the higher the melting enthalpy of amylose–lipid complexes. The amount of amylopectin retrogradation and breadcrumb firming increased with the damaged starch content at the beginning of storage time; however, differences were decreasing at final storage time. The flour viscosity during pasting decreased as their damaged starch content increased.

The thermal behaviour of a series of solution-cast blends of polyvinyl chloride/epoxidised liquid natural rubber (ELNR) of different mole percentage of epoxidation has been examined using thermogravimetric analysis. Thermal degradation is found to occur through a two-step ...

Thermally induced errors have a major significance on the positional accuracy of a machine tool. Heat generated during the machining process produces thermal gradients that flow through the machine structure causing linear and nonlinear thermal expansions and distortions of associated complex discrete structures, producing deformations that adversely affect structural stability. The heat passes through structural linkages and mechanical joints where

Trifluoromethoxy functionalized copper(II) Schiff base complexes N,N′-bis(5-trifluoromethoxysalicylaldehyde)cyclohexanediiminatodiaquacopper(II) and N,N′-bis(5-trifluoromethoxysalicylaldehyde)phenylenediiminatocopper(II) were synthesized and characterized. Thermal decompositions of the synthesized complexes were studied by thermogravimetry in order to evaluate their thermal stability and thermal decomposition pathways. Three similar decomposition steps occurred for the two copper complexes. Mass losses and evolved gasses were characterized by TG/DTA-MS. Kinetic parameters were calculated and the results showed that the values obtained are comparable.