Comparative study of specific heat capacities of some vegetable oils obtained by DSC and microwave oven
| Autor: | P. F. Athaide-Filho, J. P. Dantas, Marta Maria da Conceição, M. G. O. Santos, J. C. O. Santos, A. G. Souza |
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| Rok vydání: | 2005 |
| Předmět: |
Chromatography
integumentary system Chemistry Microwave oven Enthalpy Mineralogy Condensed Matter Physics Hair keratin Vegetable oil Differential scanning calorimetry polycyclic compounds otorhinolaryngologic diseases Denaturation (biochemistry) sense organs Fiber Physical and Theoretical Chemistry Thermal analysis |
| Zdroj: | Journal of Thermal Analysis and Calorimetry. 79:283-287 |
| ISSN: | 1572-8943 1388-6150 |
| DOI: | 10.1007/s10973-005-0050-x |
| Popis: | TG and DSC analyses were carried out in this work to evaluate the changes in the denaturation of human hair keratin submitted to different chemical effects. Hair bleaching and chlorinating treatments caused changes in the denaturation temperatures and denaturation enthalpies of hair keratin. Bleached hair and hair kept in a chlorinated solution presented a lower denaturation enthalpy and a higher denaturation temperature compared to the control hair sample. The TG and DSC analyses allowed to quantify the degradation level of hair fibers after the chemical treatments. AFM was also utilized to characterize the morphological alterations in the hair fiber surfaces caused by the chlorinating and bleaching treatments. |
| Databáze: | OpenAIRE |
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