Issue Information :
روزنامه با شماره پیاپی سال 2003
Pages :
12
From page :
25
To page :
36
Abstract :
Another thermodynamic approach to the Gibbs–Thomson equation, starting from an incremental composition of enthalpy and entropy of the chain molecule, is presented. This describes the melting temperature of (lamella) crystals of linear, folded and cyclic alkanes as well as polyethylenes (PEs) of different type with only one set of parameters. The essential variable turns out to be the number of repeat units (r.u.) (“beads”) of the respective molecule, incorporated into the crystallite, rather than the crystallite size. The finding supports the melting being a dynamic process which starts at the surface (interface) of the crystallite. The approach helps to understand the melting behavior of semi-crystalline polymers, it enables the cyclic and normal alkanes to serve as model substances for polymer crystals although their crystals are nearly perfect and large by contrast to the situation in semi-crystalline polymers.
Journal title :
Food Microbiology
Serial Year :
2003
Journal title :
Food Microbiology
Record number :
1193280
Link To Document :
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