Authors:M. Kabešová, T. Šramko, J. Gažo, E. K. Zumadilov, and V. I. Nefedov
The thermal properties of coordination compounds of the composition Cu(NCS)2L2 (whereL=pyridine, 2-, 3- and 4-picoline, and 2,3-, 2,4-, 2,5-, 2,6-, 3,4- and 3,5-lutidine) are dealt with. The thermal decomposition of these compounds begins with the release of the ligandL. The compounds with pyridine derivatives containing a methyl substituent at position 2 show a markedly decreased initial decomposition temperature. It was found that X-ray irradiation caused a reduction of the central atom Cu(II) in the coordination compounds under investigation. X-ray electron spectra data showed the stability of the compounds Cu(NCS)2L2 withL=picoline or lutidine having a methyl substituent at position 2 to be distinctly lower in the surface layers. From the given series, the compounds Cu(NCS)2(pyridine)2 and Cu(NCS)2(3,5-lutidine)2 exhibit an analogous course of thermal decomposition in nitrogen atmosphere up to 600°. The stoichiometries of thermal decomposition are discussed.
Authors:V. P. Korolev, O. A. Antonova, N. L. Smirnova, and A. V. Kustov
Thermalproperties of organic electrolytes in aqueous and non-aqueous solvents are of great importance for investigations of various kinds of interparticle interactions, solvophobic and structural effects, and
Authors:M. R. Ishak, S. M. Sapuan, Z. Leman, M. Z. A. Rahman, and U. M. K. Anwar
thermalproperties give significant contribution in understanding the behaviour of their fibres and composites [ 28 – 36 ].
This paper studies the tensile and thermalproperties of sugar palm fibres obtained from different heights (1, 3, 5, 7, 9
Authors:Louise Slade, H. Levine, Martha Wang, and J. Ievolella
We describe an application of DSC as an analytical ‘fingerprinting’ method that has been used to characterize the thermal properties of wheat starch in low-moisture, wheat-flour-based baked products, including cookies, crackers, and pretzels. This use of DSC has enabled us to relate starch thermal properties, on the one hand, to starch structure, and on the other hand, to starch functionality, in terms of baking performance and finished-product quality.
The effects of low-density polyethylene or isotactic polypropylene on the thermal properties of ethylene-propylene-diene rubber were examined by using a rheometer and a derivatograph. Pronounced changes in the thermal properties of the rubber were observed as a result of the polyolefin addition.
, characterization and thermalproperties of highly crosslinked, hydrophilic stable spherical microspheres based on the new aromatic tetrafunctional methacrylate monomers and divinylbenzene (DVB) prepared by emulsion–suspension polymerization in the presence of pore
The effect of mixed synthetic saturated acids and of cobalt salt of these acids on the thermal properties of peroxide vulcanizates ofcis-1,4-polybutadiene, Europrene cis, has been studied by derivatography.
The paper presents the results of testing thermal properties and combustibility of butadiene-acrylonitrile rubber vulcanizates
with different contents of bounded acrylonitrile: Perbunan NT 1845 and Perbunan NT 3945 from Bayer. The rubbers were cross-linked
by means of dicumyl peroxide. Four types of carbon black with different specific surfaces were used as fillers. The test results
were obtained with the use the derivatograph, DSC-204 of Netzsch, measurements of flammability by the method of oxygen index
and in air.
The results of measurements have shown that the thermal stability and flammability of the vulcanizates under investigation
are affected by the activity of solid phase and the degree of surface development as well as the flexibility of polymeric
chain and the degree of its unsaturation. A clear relationship has been found between the thermal properties and flammability
of the cross-linked butadiene-acrylonitrile rubbers.