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[Thermoanalytical studies of sodium salt of carboxymethylcellulose (CMC-Na) and pectin].

Authors: A, Boussabir; M, Górecki;

[Thermoanalytical studies of sodium salt of carboxymethylcellulose (CMC-Na) and pectin].

Abstract

The influence of physical and chemical properties of electrolytes on thermal degradation of CMC-Na and pectiny salt were studied. A differential thermal analysis showed that thermal decomposition of CMC-Na and pectin salt proceeds in three stages. The heat of conversion of the studied systems was shown to increase according to the concentration of the applied electrolytes. Significant changes in the structure of CMC-Na at pH = 3.0 were shown by IR analysis. Confirmation of transition of the above system to the acidic form were obtained by DTA and TG curves.

Keywords

Hot Temperature, Spectrophotometry, Infrared, Infant, Newborn, Infant, Methylcellulose, Sodium Chloride, Calcium Chloride, Chlorides, Drug Stability, Carboxymethylcellulose Sodium, Thermogravimetry, Aluminum Chloride, Humans, Pectins, Technology, Pharmaceutical, Thermodynamics, Aluminum Compounds, Aluminum

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selected citations
These citations are derived from selected sources.
This is an alternative to the "Influence" indicator, which also reflects the overall/total impact of an article in the research community at large, based on the underlying citation network (diachronically).
BIP!Citations provided by BIP!
popularity
This indicator reflects the "current" impact/attention (the "hype") of an article in the research community at large, based on the underlying citation network.
BIP!Popularity provided by BIP!
influence
This indicator reflects the overall/total impact of an article in the research community at large, based on the underlying citation network (diachronically).
BIP!Influence provided by BIP!
impulse
This indicator reflects the initial momentum of an article directly after its publication, based on the underlying citation network.
BIP!Impulse provided by BIP!
0
Average
Average
Average
Published in a Diamond OA journal
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