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http://digitalrepository.fccollege.edu.pk/handle/123456789/2328
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DC Field | Value | Language |
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dc.contributor.author | S. Iqbal, Mohammad | - |
dc.contributor.author | Akbar, Jamshed | - |
dc.contributor.author | Massey, Shazma | - |
dc.contributor.author | Masih, Rashid | - |
dc.date.accessioned | 2024-07-28T18:49:06Z | - |
dc.date.available | 2024-07-28T18:49:06Z | - |
dc.date.issued | 2012-07-09 | - |
dc.identifier.other | Doi | - |
dc.identifier.uri | http://digitalrepository.fccollege.edu.pk/handle/123456789/2328 | - |
dc.description.abstract | This work aims at study of thermal degradation kinetics and mechanism of pentose- and hexosebased carbohydrate polymers isolated from Plantago ovata (PO), Salvia aegyptiaca (SA) and Ocimum basilicum (OB). The analysis was performed by isoconversional method. The materials exhibited mainly two-stage degradation. The weight loss at ambient–115 ◦C characterized by low activation energy corresponds to loss of moisture. The kinetic triplets consisting of E, A and g(˛) model of the materials were determined. The major degradation stage represents a loss of high boiling volatile components. This stage is exothermic in nature. Above 340 ◦C complete degradation takes place leaving a residue of 10–15%. The master plots of g(˛) function clearly differentiated the degradation mechanism of hexose-based OB and SA polymers and pentose-based PO polymer. The pentose-based carbohydrate polymer showed D4 type and the hexose-based polymers showed A4 type degradation mechanism. | en_US |
dc.language.iso | en_US | en_US |
dc.publisher | Pub Med | en_US |
dc.subject | Thermogravimetry Isoconversional analysis Thermal degradation Polysaccharides Kinetic triplet Thermal stability Master plots | en_US |
dc.title | Kinetics and mechanism of thermal degradation of pentose- and hexose-based carbohydrate polymers | en_US |
dc.type | Article | en_US |
Appears in Collections: | Chemistry Department |
Files in This Item:
File | Description | Size | Format | |
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CP2012(2).pdf | 1.13 MB | Adobe PDF | View/Open |
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