Thermal characterization of natural and synthetic humic substances

Autor:	Raphael Ikan, M. Frenkel, Zeev Aizenshtat, P. Ioselis, Y. Rubinsztain
Rok vydání:	1985
Předmět:	chemistry.chemical_classification Thermogravimetric analysis complex mixtures Humus Characterization (materials science) Thermogravimetry chemistry.chemical_compound chemistry Geochemistry and Petrology Kerogen Humic acid Organic chemistry Thermal stability Sugar
Zdroj:	Organic Geochemistry. 8:95-101
ISSN:	0146-6380
DOI:	10.1016/0146-6380(85)90057-9
Popis:	Thermogravimetric technique was used for the characterization of natural (humic) and synthetic (melanoidins) substances. The influence of pH on the thermal stability of humic substances was studied. A similarity in thermal behaviour of natural humic substances and of melanoidins (prepared from an excess of sugar) and the unique thermal properties of melanoidins (prepared from basic amino acids) was observed. Thermal behavior of natural and synthetic substances was compared with model compounds of sugar, peptide and kerogen types.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::faaf8dcef8f8d329163a7a5f1f7a237c https://doi.org/10.1016/0146-6380(85)90057-9 Zobrazit plný text záznamu