The effect of molar mass and, in the case of dextran, of the degree of branching on the thermal degradation kinetics of dextran and pullulan was studied in the presence and absence of oxygen. Although the initial mass loss of the dextran samples occurred at higher temperatures than that of the pullulan samples, the overall thermal degradation activation energies were lower for dextran than for pullulan. In the case of dextran the thermal stability was found to decrease with molar mass and degree of branching. The molar mass of pullulan, in the range of 104 to 105 g/mol, appeared to have no significant influence on the thermal characteristics of the samples.
TY - JOUR
AU - Katsikas, Lynne
AU - Jeremić, Katarina B.
AU - Jovanović, S.
AU - Veličković, Jovan S.
AU - Popović, Ivanka
PY - 1993
UR - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/50
AB - The effect of molar mass and, in the case of dextran, of the degree of branching on the thermal degradation kinetics of dextran and pullulan was studied in the presence and absence of oxygen. Although the initial mass loss of the dextran samples occurred at higher temperatures than that of the pullulan samples, the overall thermal degradation activation energies were lower for dextran than for pullulan. In the case of dextran the thermal stability was found to decrease with molar mass and degree of branching. The molar mass of pullulan, in the range of 104 to 105 g/mol, appeared to have no significant influence on the thermal characteristics of the samples.
PB - John Wiley & Sons Ltd, W Sussex
T2 - Journal of Thermal Analysis
T1 - The thermal degradation kinetics of dextran and pullulan
EP - 517
IS - 2
SP - 511
VL - 40
DO - 10.1007/BF02546620
ER -
@article{
author = "Katsikas, Lynne and Jeremić, Katarina B. and Jovanović, S. and Veličković, Jovan S. and Popović, Ivanka",
year = "1993",
abstract = "The effect of molar mass and, in the case of dextran, of the degree of branching on the thermal degradation kinetics of dextran and pullulan was studied in the presence and absence of oxygen. Although the initial mass loss of the dextran samples occurred at higher temperatures than that of the pullulan samples, the overall thermal degradation activation energies were lower for dextran than for pullulan. In the case of dextran the thermal stability was found to decrease with molar mass and degree of branching. The molar mass of pullulan, in the range of 104 to 105 g/mol, appeared to have no significant influence on the thermal characteristics of the samples.",
publisher = "John Wiley & Sons Ltd, W Sussex",
journal = "Journal of Thermal Analysis",
title = "The thermal degradation kinetics of dextran and pullulan",
pages = "517-511",
number = "2",
volume = "40",
doi = "10.1007/BF02546620"
}
Katsikas, L., Jeremić, K. B., Jovanović, S., Veličković, J. S.,& Popović, I.. (1993). The thermal degradation kinetics of dextran and pullulan. in Journal of Thermal Analysis
John Wiley & Sons Ltd, W Sussex., 40(2), 511-517.
https://doi.org/10.1007/BF02546620
Katsikas L, Jeremić KB, Jovanović S, Veličković JS, Popović I. The thermal degradation kinetics of dextran and pullulan. in Journal of Thermal Analysis. 1993;40(2):511-517.
doi:10.1007/BF02546620 .
Katsikas, Lynne, Jeremić, Katarina B., Jovanović, S., Veličković, Jovan S., Popović, Ivanka, "The thermal degradation kinetics of dextran and pullulan" in Journal of Thermal Analysis, 40, no. 2 (1993):511-517,
https://doi.org/10.1007/BF02546620 . .
