• Composites Research
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• v.26 no.4
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• pp.254-258
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• 2013

Polypropylene films reinforced with multi-walled carbon nanotubes and exfoliated graphite nanoplatelets were fabricated by extrusion, and the effects of filler type and take-up speed on the mechanical properties and microstructure of composite films were investigated. Differential scanning calorimetry revealed that the addition of carbon nanomaterials resulted in increased degree of crystallinity. However, increasing the take-up speed reduced the degree of crystallinity, which indicates that tension-induced orientations of polymer chains and carbon nanomaterials and the loss of degree of crystallinity due to rapid cooling at high take-up speeds act as competing mechanisms. These observations were in good agreement with tensile properties, which are governed by the degree of crystallinity, where the C-grade exfoliated graphite nanoplatelet with a surface area of $750m^2/g$ showed the greatest reinforcing effect among all types of carbon nanomaterials used. Scanning electron microscopy was employed to observe the carbon nanomaterial dispersion and orientation, respectively.

• Journal of the Korean Society for Heat Treatment
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• v.10 no.4
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• pp.255-265
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• 1997

Precipitation and strengthening mechanisms in squeeze cast Mg-8.5wt%Li-4.5wt%Al have been investigated by differential scanning calorimetry(DSC), scanning electron microscopy(SEM), in-situ and ex-situ X-ray diffraction analysis and hardness measurement. Special emphasis was placed on the investigation of the precipitation behavior by the DSC technique. Microstructural and calorimetric analysis showed that ${\theta}$ and ${\delta}$ precipitates in the b.c.c. ${\beta}$ phase matrix, forming two exothermic peaks at the temperature ranges of $130^{\circ}C{\sim}180^{\circ}C$ and $236^{\circ}C{\sim}280^{\circ}C$. ${\theta}$ and ${\delta}$ dissolve into the matrix forming an endothermic peak at the temperature range of $280^{\circ}C{\sim}352^{\circ}C$. The as-cast microstructure consists of ${\alpha}$, ${\beta}$ and ${\delta}$. Peak strength was obtained after aging for 1 hour at $50^{\circ}C$. The aging time required for the peak strength decreased as the aging temperature increases. The hardness decrease during overaging was due to the coarsening of ${\theta}$ precipitates. Microhardness measurement showed that variation of the hardness of ${\beta}$ matrix was more pronounced than that of the ${\alpha}$ phase, indicating that the ${\beta}$ phase is more responsible for the strengthening of the Mg-8.5wt%Li-4.5wt%Al alloy.

• Korean Journal of Food Science and Technology
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• v.31 no.1
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• pp.24-29
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• 1999

The physicochemical properties of tagatose, a low calorie sweetener, was investigated. Rheological property of tagatose solution was found to be Bingham fluid. As the concentration of tagatose increased from 10 to 50% at $25^{\circ}C$, the viscosity increased from 1.65 to 5.14 cp. When the temperature of 40% tagatose solution increased from 15 to $55^{\circ}C$, the viscosity decreased from 4.59 to 2.33cp. The melting onset temperature and endothermic enthalpy of tagatose were $130.4^{\circ}C$ and -202.3 J/g, respectively, which were obtained from the analysis of differential scanning calorimetry. Tagatose showed higher water absorption than sucrose under $85{\sim}100%$ of relative humidity. Tagatose was less soluble than sucrose at $20{\sim}70^{\circ}C$. Water activity of tagatose in 60% concentration was 0.892, which was lower than 0.957 of sucrose solution. Tagatose solution adjusted from pH 2 to pH 12 was stable after 3 days. Amount of tagatose was not changed after heat treatment at $154^{\circ}C$ for 4 hours. But a browning reaction was found and absorbance of a tagatose solution increased with heat treatment.

• The Journal of Korean Academy of Prosthodontics
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• v.44 no.6
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• pp.690-698
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• 2006

Statement of problems. The heat produced during polymerization of polymer-based provisional materials may cause thermal damage to the vital pulp. Purpose. This study was performed to evaluate the exotherm reaction of the polymerbased provisional materials during polymerization by differential scanning calorimetry and to compare the temperature changes of different types of resins. Material and methods. Three dimethacrylate-based materials (Protemp 3 Garant, Luxatemp Plus, Luxatemp Fluorescence) and five monomethacrylate- based material (Snap, Alike, Unifast TRAD, Duralay, Jet) were selected. Temperature changes of polymer-based provisional materials during polymerization in this study were evaluated by D.S.C Q-1000 (TA Instrument, Wilmington, DE, USA). The following three measurements were determined from the temperature versus time plot: (1) peak temperature, (2) time to reach peak temperature, (3) heat capacity. The data were statistically analyzed using one-way ANOVA and multiple comparison Bonferroni test at the significance level of 0.05. Results. The mean peak temperature was $39.5^{\circ}C({\pm}\;1.0)$. The peak temperature of the polymer-based provisional materials decreased in the following order: Duralay > Unifast TRAD, Alike > Jet > Luxatemp Plus, Protemp 3 Garant, Snap, Luxatemp Fluorescence. The mean time to reach peak temperature was 95.95 sec $({\pm}\;64.0)$. The mean time to reach peak temperature of the polymer-based provisional materials decreased in the following order: Snap, Jet > Duralay > Alike > Unifast TRAD > Luxatemp Plus, Protemp 3 Garant, Luxatemp Fluorescence. The mean heat capacity was 287.2 J/g $({\pm}\;107.68)$. The heat capacity of the polymer-based provisional materials decreased in the following order: Duralay > TRAD, Jet, Alike > Snap, Luxatemp Fluorescence, Protemp 3 Garant, Luxatemp Plus. Conclusion. The heat capacity of materials, determined by D.S.C., is a factor in determining the thermal insulating properties of restorative materials. The peak temperature of PMMA was significantly higher than others (PEMA, dimethacrylate). No significant differences were found among PEMA (Snap) and dimethacrylate (P >0.05). The time to reach peak temperature was greatest with PEMA, followed by PMMA and dimethacrylate. The heat capacity of PMMA was significantly higher than others (PEMA, dimethacrylate). No significant differences were found among PEMA and dimethacrylate (P >0.05).

• Korean Journal of Food Science and Technology
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• v.25 no.1
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• pp.22-27
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• 1993

Crude ${\beta}-glucan$ extracted from Barley was purified by stepwide enzyme treatment with thermostable ${\alpha}-amylase$, amyloglucosidase and protease. The thermal properties of Barley ${\beta}-glucan$ were investigated by Differential Scanning Calorimetry. Three endotherms have been observed on DSC thermograms of Barley ${\beta}-glucan$. The first endotherm which produced the gelatinization phenomena commonly observed in Barley ${\beta}-glucan$ became the focus of this study. The temperature range and the enthalpy of gelation exhibited maximum values with increasing concentration of Barley ${\beta}-glucan$. Gelating Barley ${\beta}-glucan$ registered an enthalpy of approximately 0.23 cal/g and exhibited onset temperature (To), peak temperature (Tp) and conclusion temperature (Tc) of $48.8^{\circ}C,\;61.2^{\circ}C\;and\;78.5^{\circ}C$ respectively. The temperature and enthalpy of gelatinizing Barley ${\beta}-glucan$ at both alkali and acid conditions were lower than those at pH 7. With salt present, the Tp and Tc of gelating Barley ${\beta}-glucan$ produced lower temperatures than in conditions where salt was absent, and the enthalpy abruptly decreased. However, increasing salt concentrations did not affect the gelation temperature and the enthalpy of Barley ${\beta}-glucan$. The 'true melting' temperature of Barley ${\beta}-glucan$ was near $184^{\circ}C$ and the melting enthalpy was approximately 34.6 cal/g. The Barley ${\beta}-glucan$ decomposition temperature was in the range of $316^{\circ}C{\sim}346^{\circ}C$.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.26 no.3
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• pp.230-234
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• 1993

In order to obtain the fundamental factors influencing on gelation of Alaska pollack meat paste during processing, the states of water in gel from meat paste were studied using differential scanning calorimetry(DSC) and thermogravimetry(TG). In the differential scanning calorimetry, the calorimetric curves of gels were characterized by single peak through the evaporation of water. Each curve was divided into two divisions below and above $105^{\circ}C(Q_1\;and\;Q_2)$, and a quotient, $R_{105}[={Q_2/(Q_1+Q_2)}+100]$ was adopted to represent the amount of immobilized water in the total water of gels. There was a good correlationships between gel strength values and those quotients($R_{105}$), the correlation coefficient was 0.93. Three types of water(A, B, C) differentiated by evaporating velocity were regarded as free water and it was abundant among the three types of water. The type C water was regarded as the water in so-called mono-molecular layer region. The ratio of the content C versus total water content showed good correlationships with the gel strength and its correlation coefficient was 0.99.

• Journal of Pharmaceutical Investigation
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• v.39 no.2
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• pp.117-120
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• 2009

Two crystal forms of ziprasidone have been isolated by recrystallization from different organic solvents and characterized by differential scanning calorimetry, powder X-ray diffractometry and thermogravimetric analysis. It was confirmed that Form 2 has the same crystal structure as Form 1.

• Archives of Pharmacal Research
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• v.28 no.6
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• pp.730-735
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• 2005

Nine polymorphic modifications of doxazosin mesylate have been obtained by recrystallization in organic solvents under variable conditions. Different polymorphs of doxazosin mesylate were characterized by powder X-ray crystallography diffractometry (PXRD), differential scanning calorimetry (DSC), and thermogravimetric analysis (TG). Transformation of Form 1 and Form 2 was not occurred in three relative humidities ($0\%$, $51\%$, and $99\%$) at 20$\pm$0.5 for 30 days.

• Korean Journal of Materials Research
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• v.2 no.6
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• pp.398-407
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• 1992

Cholesteryl S-alkoxybenzene thiocarbonates was synthesized and their liquid crystal transition temperature were determined. Those compounds exhibit enantiotropic cholesteric mesophases. The cholestric-isotropic transition temperatures decrease gradually with increasing alkoxy chain length and mesophase transition were investigated by differential scanning calorimetry.

• 한국정보디스플레이학회:학술대회논문집
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• 2006.08a
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• pp.1193-1197
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• 2006

The novel oligomers were synthesized by Grignard reaction, the suzuki coupling reaction, etc. The oligomers were characterized by Infrared (IR), Mass spectrometer (MS). Their thermal properties were investigated by differential scanning calorimetry (DSC) and Thermogravimetric analysis (TGA). The new oligomers showed high thermal stability above $300^{\circ}C$.