Summary
In order to examine possible relations between freezing properties and the number of hydroxyl groups in solute molecules, a differential scanning calorimeter (Pyris-Diamond DSC) was employed to study the thermal behaviour of polyalcohol aqueous solution, such as the hydration behaviour glass transition, and devitrification. The experimental results show that at the low concentration hydration behaviour have no disciplinarians. However, at high concentrations, they accreted as the concentration increased. At moderately low concentrations, the aqueous solutions formed a partially an amorphous glassy state. The temperature of partially glass transition did not change with solution concentration. But, at high concentrations, the aqueous solutions formed completely an amorphous glassy state and the glass transition temperature increased with concentration. The distinct difference in glass transition and devitrification temperature of five polyalcohols reflected the weak nature and power in the aspects of glass transition ability.
Available documents
Format PDF
Pages: 38-41
Available
Public price
20 €
Member price*
15 €
* Best rate depending on membership category (see the detailed benefits of individual and corporate memberships).
Details
- Original title: [In Chinese. / En chinois.]
- Record ID : 2006-1611
- Languages: Chinese
- Source: Journal of Refrigeration - vol. 26 - n. 105
- Publication date: 2005/09
Links
See other articles in this issue (6)
See the source
-
Enthalpy relaxation of freeze concentrated sucr...
- Author(s) : INOUE C., SUZUKI T.
- Date : 2006/02
- Languages : English
- Source: Cryobiology - vol. 52 - n. 1
View record
-
Thermal analysis of a tertiary butyl alcohol/su...
- Author(s) : ZUO J. G., HUA T. C., LIU B. L., et al.
- Date : 2005/09
- Languages : English
- Source: CryoLetters - vol. 26 - n. 5
View record
-
Thermal properties of ethylene glycol aqueous s...
- Author(s) : BAUDOT A., ODAGESCU V.
- Date : 2004/06
- Languages : English
- Source: Cryobiology - vol. 48 - n. 3
View record
-
Liquid fragility and the glass transition in wa...
- Author(s) : ANGELL C. A., BRESSEL R. D., GREEN J. L., KANNO H., OGUNI M., SARE E. J.
- Date : 1994
- Languages : English
- Source: Water in foods. Fundamental aspects and their significance in relation to processing of foods.
View record
-
Thermodynamics of alkanolamine-water solutions ...
- Author(s) : CHANG H.-T., POSEY M., ROCHELLE G. T.
- Date : 1993/10
- Languages : English
- Source: Ind. eng. Chem. Res. - vol. 32 - n. 10
View record