Authors:Justyna Sułowska, Irena Wacławska, and Magdalena Szumera
changes of specific heat (Δ c p ) at T g points were determined applying the Netzsch Proteus ThermalAnalysis Program (version 5.0.0.). Approximated relaxation time for the glass transformation τ = ( T end − T onset )β −1 where β is the heating rate
Authors:A. Sykuła-Zając, E. Łodyga-Chruścińska, B. Pałecz, R. E. Dinnebier, U. J. Griesser, and V. Niederwanger
). The DSC curve of the first heating is similar to the curve obtained by Giron et al. [ 14 ]. The Netzsch ThermalAnalysis software was used to determine the temperatures of the peaks. The corresponding endothermic peaks at 116.60 and 133.40 °C ( E endo
Authors:Ewa Olewnik, Krzysztof Garman, Grzegorz Piechota, and Wojciech Czerwiński
materials at the same place as signal derived from MMT-Ch7 can be the evidence that composite structure was obtained for all PE-based materials.
—Thermalanalysis of the modified clay suggests that the clay is stable
Authors:M. Barczak, M. Oszust-Cieniuch, P. Borowski, Z. Fekner, and E. Zięba
significantly decreases with increasing content of sucrose in the initial mixture. When the amount of sucrose increases, the separation into two phases—morphologically and chemically different—is observed. Thermalanalysis confirms complicated mechanism of
Authors:Karina Ilona Hidas, Csaba Németh, Anna Visy, Adrienn Tóth, László Ferenc Friedrich, and Ildikó Csilla Nyulas-Zeke
, 228 : 243 – 248 . 10.1016/j.foodchem.2017.02.005 Ferreira , M. , Hofer , C. , and Raemy , A. ( 1997 ). A calorimetric study of egg white proteins . Journal of ThermalAnalysis and Calorimetry , 48 ( 3 ): 683 – 690 . 10.1007/BF01979514 Herald
Authors:Juliusz Leszczynski, Krzysztof T. Wojciechowski, and Andrzej Leslaw Malecki
structure was synthesized. The synthesized powder was used for preparation of polycrystalline samples and for thermalanalysis studies.
Polycrystalline samples were prepared by uniaxial hot pressing technique