Issue Information :
روزنامه با شماره پیاپی سال 2004
Pages :
7
From page :
203
To page :
209
Abstract :
Carboxin was synthesized and its heat capacities were measured with an automated adiabatic calorimeter over the temperature range from 79 to 380 K. The melting point, molar enthalpy (ΔfusHm) and entropy (ΔfusSm) of fusion of this compound were determined to be 365.29±0.06 K, 28.193±0.09 kJ mol−1 and 77.180±0.02 J mol−1 K−1, respectively. The purity of the compound was determined to be 99.55 mol% by using the fractional melting technique. The thermodynamic functions relative to the reference temperature (298.15 K) were calculated based on the heat capacity measurements in the temperature range between 80 and 360 K. The thermal stability of the compound was further investigated by differential scanning calorimetry (DSC) and thermogravimetric (TG) analysis. The DSC curve indicates that the sample starts to decompose at ca. 290 °C with the peak temperature at 292.7 °C. The TG–DTG results demonstrate the maximum mass loss rate occurs at 293 °C corresponding to the maximum decomposition rate.
Journal title :
Food Microbiology
Serial Year :
2004
Journal title :
Food Microbiology
Record number :
1193543
Link To Document :
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