Comparative study of specific heat capacities of some vegetable oils obtained by DSC and microwave oven |
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| Authors: | J. C. O.?Santos,M. G. O.?Santos,J. P.?Dantas,Marta M.?Concei&# &# o,P. F.?Athaide-Filho,A. G.?Souza |
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| Affiliation: | (1) Departamento de Química, CCT, Universidade Estadual da Paraíba, Campus I, Bodocongó, 58109-790 Campina Grande, PB, Brazil;(2) Departamento de Química, Universidade Federal do Rio Grande do Norte, Campus Universitário, 59072-970 Natal, RN, Brazil;(3) Departamento de Química, CCT, Universidade Estadual da Paraíba, Campus I, Bodocongó, 58109-790 Campina Grande, PB, Brazil;(4) Departamento de Química, Universidade Federal do Rio Grande do Norte, Campus Universitário, 59072-970 Natal, RN, Brazil;(5) Departamento de Química, CCEN, Universidade Federal da Paraíba, Campus I, 58059-900 João Pessoa, PB, Brazil;(6) Departamento de Química, CCEN, Universidade Federal da Paraíba, Campus I, 58059-900 João Pessoa, PB, Brazil |
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| Abstract: | Summary 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. |
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| Keywords: | specific heat thermal analysis DSC edible oils microwave |
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