Influence of some experimental parameters on the results of differential scanning calorimetry - DSC.

被引：30

作者：

Bernal, C ^{[1
]}

Couto, AB ^{[1
]}

Breviglieri, ST ^{[1
]}

Cavalheiro, ETG ^{[1
]}

机构：

[1] Univ Fed Sao Carlos, Dept Quim, BR-13565905 Sao Carlos, SP, Brazil

来源：

QUIMICA NOVA | 2002年 / 25卷 / 05期

关键词：

saccharin; differential scanning calorimetry; results evaluation;

D O I：

10.1590/S0100-40422002000500023

中图分类号：

O6 [化学];

学科分类号：

0703 ;

摘要：

A series of experiments were performed in order to demonstrate to undergraduate students or users of the differential scanning calorimetry (DSC), that several factors can influence the qualitative and quantitative aspects of DSC results. Saccharin, an artificial sweetner, was used as a probe and its thermal behavior is also discussed on the basis of thermogravimetric (TG) and DSC curves.

引用

页码：849 / 855

页数：7

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