Issue Information
روزنامه با شماره پیاپی سال 2003
Pages
7
From page
79
To page
85
Abstract
For the porous membranes prepared from a calcium chloride–methanol solution of nylon-6, the behaviors of melting and recrystallization were investigated by DSC measurements. For thin samples annealed at 200 °C, a double peak was observed on the DSC curve. Further immersing them in an aqueous solution of calcium chloride or magnesium chloride and then drying, the higher side peak intensity decreased with the immersion time and disappeared finally. The residual single peak temperature for samples with magnesium ions was 7 °C higher than those with calcium ions, reflecting the increase of three structural units of crystal length during the heating process. The structural models adsorbed calcium and magnesium ions are proposed.
Journal title
Food Microbiology
Serial Year
2003
Journal title
Food Microbiology
Record number
1191239
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