| Autor: |
Sinyayev, Vladimir A., Toxeitova, Gulparshyn A., Batyrbayeva, Aigul A., Sassykova, Larissa R., Sakhipov, Yermek N. |
| Předmět: |
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| Zdroj: |
Journal of Chemical Technology & Metallurgy; 2021, Vol. 56 Issue 4, p725-729, 5p |
| Abstrakt: |
This article presents the results of a thermal analysis of individual linear carbohydrates, the molecules of which consist of pyranose rings interconnected by the same type of α-glycosidic bonds. It is shown that, when heated, substances first lose adsorbed and crystalline hydrate water, some of them melt, and then decompose in two stages. The amount of weight loss with carbohydrates and the temperature of their individual stages depend on the number of pyranose rings in the saccharide molecules. With an increase in the average degree of polymerization of saccharides, their heat resistance generally increases. The temperature, thermal and gravitational effects of each stage, as well as the heat resistance of saccharides depend on the number of pyranose rings in the molecules of carbohydrates. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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