Glassy State in Plant Cuticles during Growth

1994 ◽  
Vol 49 (3-4) ◽  
pp. 273-275 ◽  
Author(s):  
Patricia Luque ◽  
Antonio Heredia
Keyword(s):  
Differential Scanning Calorimetry ◽  
Glass Transition ◽  
Transition Temperature ◽  
Glass Transition Temperature ◽  
Tomato Fruit ◽  
Glassy State ◽  
Fruit Growth ◽  
Scanning Calorimetry ◽  
Plant Cuticles ◽  
Second Order Transition

The existence of a glassy state in isolated tomato fruit cuticles was investigated using differential scanning calorimetry. Tomato fruit cuticular membranes showed a glass transition temperature at -30 °C and an additional second order transition temperature near 30 °C. Changes in these temperatures during fruit growth were also studied

scholarly journals Crystals in hard candies

2011 ◽  
Vol 21 (No. 5) ◽  
pp. 185-191 ◽  
Author(s):  
I. Šmídová ◽  
J. Čopíková ◽  
M. Maryška ◽  
M.A. Coimbra
Keyword(s):  
Differential Scanning Calorimetry ◽  
Glass Transition ◽  
Transition Temperature ◽  
Glass Transition Temperature ◽  
Moisture Content ◽  
Glassy State ◽  
Amorphous State ◽  
Scanning Calorimetry ◽  
Fisher Method ◽  
Maltose Syrup

The main purpose of the contribution presented here is the study of the glassy state and the presence of crystals in hard candies. Hard candies are non-chocolate sweets usually made of sucrose and glucose or of maltose syrup. They can also be made of alditols, used in sugar-free hard candies. In hard candies, carbohydrates or alditols are in amorphous state. Crystallisation in the glassy state of hard candies occurs as a result of a bad formulation, processing or storage and can be detrimental to the product quality. Differential scanning calorimetry was used to determine the glass transition temperature T<sub>g</sub> and the amount of crystals. Polarising microscopy was used to show the undesirable presence of crystals in samples of hard candies. The carbohydrates composition of the samples was determined by HPLC and the moisture content in each sample was evaluated by Karl Fisher method. &nbsp;

scholarly journals Thermal analysis: basic concept of differential scanning calorimetry and thermogravimetry for beginners

2020 ◽  
Vol 0 (0) ◽  
Author(s):  
Nurul Fatahah Asyqin Zainal ◽  
Jean Marc Saiter ◽  
Suhaila Idayu Abdul Halim ◽  
Romain Lucas ◽  
Chin Han Chan
Keyword(s):  
Thermal Analysis ◽  
Differential Scanning Calorimetry ◽  
Glass Transition ◽  
Transition Temperature ◽  
Glass Transition Temperature ◽  
Commercial Application ◽  
Scanning Calorimetry ◽  
Teaching Activities ◽  
Sample Decomposition ◽  
Calibration Baseline

AbstractWe present an overview for the basic fundamental of thermal analysis, which is applicable for educational purposes, especially for lecturers at the universities, who may refer to the articles as the references to “teach” or to “lecture” to final year project students or young researchers who are working on their postgraduate projects. Description of basic instrumentation [i.e. differential scanning calorimetry (DSC) and thermogravimetry (TGA)] covers from what we should know about the instrument, calibration, baseline and samples’ signal. We also provide the step-by-step guides for the estimation of the glass transition temperature after DSC as well as examples and exercises are included, which are applicable for teaching activities. Glass transition temperature is an important property for commercial application of a polymeric material, e.g. packaging, automotive, etc. TGA is also highlighted where the analysis gives important thermal degradation information of a material to avoid sample decomposition during the DSC measurement. The step-by-step guides of the estimation of the activation energy after TGA based on Hoffman’s Arrhenius-like relationship are also provided.

scholarly journals Physical Aging Behavior of a Glassy Polyether

Polymers ◽  
2021 ◽  
Vol 13 (6) ◽  
pp. 954
Author(s):  
Xavier Monnier ◽  
Sara Marina ◽  
Xabier Lopez de Pariza ◽  
Haritz Sardón ◽  
Jaime Martin ◽  
...  
Keyword(s):  
Glass Transition ◽  
Transition Temperature ◽  
Glass Transition Temperature ◽  
Physical Aging ◽  
Glassy State ◽  
Aging Behavior ◽  
Scanning Calorimetry ◽  
Narrow Temperature Range ◽  
Glass Forming ◽  
Fast Scanning Calorimetry

The present work aims to provide insights on recent findings indicating the presence of multiple equilibration mechanisms in physical aging of glasses. To this aim, we have investigated a glass forming polyether, poly(1-4 cyclohexane di-methanol) (PCDM), by following the evolution of the enthalpic state during physical aging by fast scanning calorimetry (FSC). The main results of our study indicate that physical aging persists at temperatures way below the glass transition temperature and, in a narrow temperature range, is characterized by a two steps evolution of the enthalpic state. Altogether, our results indicate that the simple old-standing view of physical aging as triggered by the α relaxation does not hold true when aging is carried out deep in the glassy state.

scholarly journals Differential Scanning Calorimetry for Determining the Thermodynamic Properties of Selected Honeys

2015 ◽  
Vol 59 (1) ◽  
pp. 109-118 ◽  
Author(s):  
Jolanta Tomaszewska-Gras ◽  
Sławomir Bakier ◽  
Kamila Goderska ◽  
Krzysztof Mansfeld
Keyword(s):  
Differential Scanning Calorimetry ◽  
Heat Capacity ◽  
Glass Transition ◽  
Transition Temperature ◽  
Glass Transition Temperature ◽  
Thermodynamic Properties ◽  
Sugar Content ◽  
Scanning Calorimetry ◽  
Glass Transition Temperatures ◽  
Complete Liquefaction

Abstract Thermodynamic properties of selected honeys: glass transition temperature (Tg), the change in specifi c heat capacity (ΔCp), and enthalpy (ΔH) were analysed using differential scanning calorimetry (DSC) in relation to the composition i.e. water and sugar content. Glass transition temperatures (Tg) of various types of honey differed significantly (p<0.05) and ranged from -49.7°C (polyfloral) to -34.8°C (sunflower). There was a strong correlation between the Tg values and the moisture content in honey (r = -0.94). The degree of crystallisation of the honey also influenced the Tg values. It has been shown that the presence or absence of sugar crystals influenced the glass transition temperature. For the decrystallised honeys, the Tg values were 6 to 11°C lower than for the crystallised honeys. The more crystallised a honey was, the greater the temperature difference was between the decrystallised and crystallized honey. In conclusion, to obtain reliable DSC results, it is crucial to measure the glass transition after the complete liquefaction of honey.

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