Improving Wire Sweep Performance by Measuring Degree of Cure of Epoxy Mold Compounds

2011 ◽  
Author(s):  
Sheila Liza B. Dal
Keyword(s):  
Differential Scanning Calorimetry ◽  
Shelf Life ◽  
Trial And Error ◽  
Active Components ◽  
Scanning Calorimetry ◽  
Degree Of Cure ◽  
Electronic Package ◽  
Viscosity Changes ◽  
Epoxy Mold Compounds

Abstract The choice of epoxy mold compound (EMC) for an electronic package is based mostly on how much protection it provides to the active components in the package. But the choice is not a straightforward process. Rather it is mostly trial and error using different assembly parameters to find the most robust material while assembly defects are monitored. One such defect associated to EMC processing is wire sweep, and many studies have shown that it is mainly caused by viscosity changes in the EMC. In this study, samples of EMC in various stages of shelf life and staging times were analyzed for degree of cure using a method called differential scanning calorimetry (DSC). Samples are then processed at assembly for wire sweep measurement. It was found out that degree of cure increases with staging time at different rates for each shelf life. It was also found out that wire sweep did not only increase with degree of cure but it was also found to be predictable with respect to the latter. Using this information, the age and staging limit for each material was identified that would not cause wire sweep issues.

Study on Curing Kinetics of MEP-15/593/660 System

2014 ◽  
Vol 988 ◽  
pp. 31-35
Author(s):  
Jia Le Song ◽  
Chan Chan Li ◽  
Zhi Mi Zhou ◽  
Chao Qiang Ye ◽  
Wei Guang Li
Keyword(s):  
Activation Energy ◽  
Differential Scanning Calorimetry ◽  
Kinetic Parameters ◽  
Curing Kinetics ◽  
Conversion Ratio ◽  
Scanning Calorimetry ◽  
Degree Of Cure ◽  
Curing Kinetic ◽  
The Relationship ◽  
Kinetics Of

Curing kinetics of MEP-15/593 system and MEP-15/593/660 system is studied by means of differential scanning calorimetry (DSC). Curing kinetic parameters are evaluated and the relationship between diluent 660 and the curing properties is investigated. The results show that the diluent 660 can not only reduce viscosity and activation energy, but also improve the degree of cure and conversion ratio.

Determining the quality of diterpene glycosides, obtained from stevia leaves

2016 ◽  
Vol 3 (2) ◽  
pp. 19-25
Author(s):  
M. Royik ◽  
I. Kuznetsova ◽  
V. Holodniak ◽  
V. Mazayeva
Keyword(s):  
Differential Scanning Calorimetry ◽  
Sample Preparation ◽  
Shelf Life ◽  
Rapid Decline ◽  
Scanning Calorimetry ◽  
Foreign Origin ◽  
The World ◽  
Powder Samples ◽  
Moisture Saturation

Aim. To determine the quality of diterpene glycoside powders, produced in Ukraine using the stevia leaves of plants of domestic and foreign origin. Methods. Differential scanning calorimetry and thermographic analy- sis. Results. It was demonstrated that the increase in the production of powders of diterpene glycosides in the world results in stepping up the requirements to the selection material of stevia and the quality of powders, obtained from its leaves as a fi nal product. The quality of diterpene glycoside powders, produced in Ukraine us- ing the stevia leaves of plants of domestic and foreign origin, was investigated. Conclusions. It was determined that special attention in the analysis of the powder samples of diterpene glycosides should be paid to the sample preparation: increased humidity of the sample promotes a weakening of carbohydrate bonds and rapid decline in their quality. Differential scanning calorimetry allows determining the content of additives, the degree of moisture saturation, and may further be used in the screening of selection samples and forecasting the shelf life of powders of diterpene glycosides.

scholarly journals Vegetable biocorrectors influence on the moisture state in functional purpose flour products

2019 ◽  
Vol 81 (1) ◽  
pp. 190-195 ◽  
Author(s):  
N. S. Rodionova ◽  
E. S. Popov ◽  
D. I. Matveev ◽  
E. S. Pevtsova ◽  
A. V. Sokolova ◽  
...  
Keyword(s):  
Thermal Analysis ◽  
Differential Scanning Calorimetry ◽  
Shelf Life ◽  
Protein Isolate ◽  
Biologically Active Substances ◽  
Biologically Active ◽  
Isothermal Kinetics ◽  
Scanning Calorimetry ◽  
Moisture State ◽  
Active Substances

The development of new technological solutions in the field of daily consumed food products, which have a directed corrective impact on the nutritional status of the human body and an extended shelf life is an important and urgent task. One of the alternative solutions to the problem faced is the introduction of flour products (crackers, biscuits, bread), enriched with biologically active substances of plant origin into the daily ration. They are economically accessible to the general population and suitable for sale in a network format, due to significant shelf life. Experimental studies to assess the effect of introduced biologically active substances on the shelf life of flour products through the study of changes in the content and ratio of various forms of bound moisture were carried out in the work. The study of moisture state in flour products was carried out by the method of differential thermal analysis using a synchronous thermal analysis device using thermogravimetry, differential scanning calorimetry and non-isothermal kinetics. The objects of research were samples of flour products containing the composition of partially defatted wheat germ flour "Vitazar" and wheat bran, which were additionally added with seaweed powder, soy protein isolate, pea protein isolate, black cumin seed flour. Samples of flour products (biscuits) made according to traditional technology served as controls. A quantitative assessment of the ratio of moisture fractions with various bonds was carried out by the methods of thermogravimetry, differential scanning calorimetry and non-isothermal kinetics. The ranges of endothermic effects, indicating stepwise moisture removal, in accordance with the forms and energy of its connection with the experimental samples biopolymers were identified in the work. Comparison of thermal effects characteristics recorded in the process of thermolysis of flour products samples, allows us to state an increase in the chemically bound moisture share in the test samples, as compared with the control sample and, as a result, an increase in shelf life.

Thermal Stability of N-Heterocycle-Stabilized Iodanes – A Systematic Investigation

2019 ◽  
Author(s):  
Andreas Boelke ◽  
Yulia A. Vlasenko ◽  
Mekhman S. Yusubov ◽  
Boris Nachtsheim ◽  
Pavel Postnikov
Keyword(s):  
Thermal Stability ◽  
Differential Scanning Calorimetry ◽  
Thermogravimetric Analysis ◽  
Systematic Investigation ◽  
Scanning Calorimetry ◽  
Thermal Stability Of

<p>The thermal stability of pseudocyclic and cyclic <i>N</i>-heterocycle-stabilized (hydroxy)aryl- and mesityl(aryl)-l<sup>3</sup>-iodanes (NHIs) through thermogravimetric analysis (TGA) and differential scanning calorimetry (DSC) is investigated. NHIs bearing <i>N</i>-heterocycles with a high N/C-ratio such as triazoles show among the lowest descomposition temperatures and the highest decomposition energies. A comparison of NHIs with known (pseudo)cyclic benziodoxolones is made and we further correlated their thermal stability with reactivity in a model oxygenation. </p>

Optimasi Proses Pembuatan dan Karakterisasi Fisik Niosom Sinkonin

2019 ◽  
Vol 16 (2) ◽  
pp. 178
Author(s):  
Hariyanti Hariyanti ◽  
Sophi Damayanti ◽  
Sasanti Tarini
Keyword(s):  
Differential Scanning Calorimetry ◽  
Particle Size ◽  
Hair Follicle ◽  
Scanning Calorimetry ◽  
Span 60

Sinkonin praktis tidak larut dalam air, sedikit larut dalam kloroform dan alkohol. Hal ini berdampak pada rendahnya penetrasi transfollicular sinkonin, karena hanya bahan aktif hidrofilik yang mampu melewati hair follicle. Dengan demikian dibutuhkan satu sistem penghantaran yang mampu menurunkan hidrofobisitas sinkonin untuk meningkatkan penetrasi sinkonin ke follicle. Niosom merupakan vesikel ampifilik dengan struktur lapisan rangkap yang terbentuk dari hidrasi kombinasi surfaktan nonionik dan kolesterol yang mampu menurunkan hidrofobisitas sinkonin. Penelitian ini bertujuan untuk menentukan proses pembuatan niosom sinkonin yang optimum. Pembuatan niosom sinkonin diawali dengan menentukan temperatur gelasi (Tg) dari span 60 dengan Differential Scanning Calorimetry (DSC), kemudian dilanjutkan dengan optimasi proses meliputi: optimasi kecepatan rotavapor pembentukan film lapis tipis, temperatur hidrasi, kecepatan rotavapor hidrasi, waktu hidrasi, dan waktu sonikasi. Karakteristik vesikel niosom yang optimal meliputi: ukuran partikel dan indeks polidispersitas dengan menggunakan Particle Size Analized (PSA) serta efisiensi penjeratan sinkonin dengan menggunakan KCKT. Temperatur gelasi (Tg) span 60 45±2 oC, kecepatan rotavapor pembentukan film lapis tipis niosom 210 rpm, temperatur hidrasi 55±2 oC, kecepatan rotavapor hidrasi 210 rpm, waktu hidrasi 20 menit, waktu sonikasi suspensi niosom 1 menit. Ukuran vesikel yang diperoleh adalah 100–200 nm, indeks polidispersitas 0,2–0,4 dan efisiensi penjeratan niosom sinkonin 84,49±0,0025%. Proses pembuatan niosom sinkonin memiliki pengaruh besar terhadap hasil ukuran vesikel dan efisiensi penjeratan niosom sinkonin.

Sign in / Sign up

Export Citation Format

Share Document