{"title":"壳聚糖特性对其热稳定性的影响","authors":"J. Delezuk, A. Pavinatto, S. Filho","doi":"10.18362/BJTA.V3I3-4.27","DOIUrl":null,"url":null,"abstract":"Chitosan samples exhibiting different characteristics, namely average degree of acetylation (7.5% 280 0 C) corresponded to the samples whose crystallinity indexes were inserted in a quite narrow interval (45%<CI<50%). Expresses normalized values of T onset , Mv and DA.","PeriodicalId":9282,"journal":{"name":"Brazilian Journal of Thermal Analysis","volume":"136 1","pages":"36-39"},"PeriodicalIF":0.0000,"publicationDate":"2014-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"3","resultStr":"{\"title\":\"EFFECTS OF CHITOSAN CHARACTERISTICS ON ITS THERMAL STABILITY\",\"authors\":\"J. Delezuk, A. Pavinatto, S. Filho\",\"doi\":\"10.18362/BJTA.V3I3-4.27\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"Chitosan samples exhibiting different characteristics, namely average degree of acetylation (7.5% 280 0 C) corresponded to the samples whose crystallinity indexes were inserted in a quite narrow interval (45%<CI<50%). Expresses normalized values of T onset , Mv and DA.\",\"PeriodicalId\":9282,\"journal\":{\"name\":\"Brazilian Journal of Thermal Analysis\",\"volume\":\"136 1\",\"pages\":\"36-39\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2014-12-30\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"3\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Brazilian Journal of Thermal Analysis\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.18362/BJTA.V3I3-4.27\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Brazilian Journal of Thermal Analysis","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.18362/BJTA.V3I3-4.27","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
EFFECTS OF CHITOSAN CHARACTERISTICS ON ITS THERMAL STABILITY
Chitosan samples exhibiting different characteristics, namely average degree of acetylation (7.5% 280 0 C) corresponded to the samples whose crystallinity indexes were inserted in a quite narrow interval (45%
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