Topic
Differential scanning calorimetry
About: Differential scanning calorimetry is a research topic. Over the lifetime, 50315 publications have been published within this topic receiving 1152335 citations. The topic is also known as: DSC.
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TL;DR: In this paper, the crystallization conditions for the preparation of different modifications of the orthorhombic form (β form) of syndiotactic polystyrene (s-PS) are described.
243 citations
TL;DR: In this article, the phase change behavior of organic phase change materials (PCMs) in porous building materials was investigated using differential scanning calorimetry (DSC) and phase change composites.
243 citations
TL;DR: The thermal stability of seven organically modified montmorillonites (organoclays) has been investigated using differential thermal analysis, differential scanning calorimetry, and thermogravimetry in conjunction with X-ray diffractometry as discussed by the authors.
242 citations
TL;DR: In this paper, the glass phase transition in cellulose was studied using the differential scanning calorimetry (DSC), differential thermal analysis (DTA), and thermal gravimetry.
Abstract: Cellulose powder and cellulose pellets obtained by pressing the microcrystalline powder were studied using differential scanning calorimetry (DSC), differential thermal analysis (DTA), and thermal gravimetry (TG). The TG method enabled the assessment of water content in the investigated samples. The glass phase transition in cellulose was studied using the DSC method, both in heating and cooling runs, in a wide temperature range from −100 to 180 °C. It is shown that the DSC cooling runs are more suitable for the glass phase transition visualisation than the heating runs. The discrepancy between glass phase transition temperature T
g found using DSC and predictions by Kaelbe’s approach are observed for “dry” (7 and 5.3% water content) cellulose. This could be explained by strong interactions between cellulose chains appearing when the water concentration decreases. The T
g measurements vs. moisture content may be used for cellulose crystallinity index determination.
242 citations
15 Jul 2005
TL;DR: The available methods to monitor lipid oxidation in foods can be classified into five groups based on what they measure: the absorption of oxygen, the loss of initial substrates, the formation of free radicals, and formation of primary and secondary oxidation products.
Abstract: Numerous analytical methods are routinely used for measuring lipid oxidation in foods. However, there is no uniform and standard method for detecting all oxidative changes in all food systems. Therefore, it is necessary to select a proper and adequate method for a particular application. The available methods to monitor lipid oxidation in foods can be classified into five groups based on what they measure: the absorption of oxygen, the loss of initial substrates, the formation of free radicals, and the formation of primary and secondary oxidation products. A number of physical and chemical tests, including instrumental analyses, have been employed in laboratories and the industry for measurement of various lipid oxidation parameters. These include the weight-gain and headspace oxygen uptake method for oxygen absorption: chromatographic analysis for changes in reactants; iodometric titration, ferric ion complexes, and Fourier transform infrared (FTIR) method for peroxide value; spectrometry for conjugated dienes and trienes, 2-thio-barbituric acid (TBA) value, p-anisidine value (p-AnV), and carbonyl value; Rancimat and Oxidative Stability Instrument method for oil stability index; and electron spin resonance (ESR) spectrometric assay for free-radical type and concentration. Other techniques based on different principles, such as differential scanning calorimetry (DSC) and nuclear magnetic resonance (NMR), have also been used for measuring lipid oxidation. In addition, sensory tests provide subjective or objective evaluation of oxidative deterioration, depending on certain details.
Keywords:
lipid oxidation;
dietary lipids;
food quality;
differential scanning calorimetry;
nuclear magnetic resonance;
electron spin resonance;
sensory analysis;
Fourier transform infrared method
242 citations