Dynamical properties of ethylene glycol and glucose studied by temperature-modulated differential scanning calorimetry and Brillouin scattering

The fragility of ethylene glycol and glucose aqueous solution systems has been investigated by temperature-modulated differential scanning calorimetry (TMDSC). The frequency and temperature dependences of complex specific heat have been observed in the vicinity of a glass-transition temperature T _g . It is shown that the value of the fragility index m can be determined from the temperature dependence of the α-relaxation times observed by TMDSC. We have also studied the elastic properties of these aqueous solutions by micro-Brillouin scattering, and determined these relaxation times of elastic properties in the gigahertz range.     

Reaction-induced phase separation in polyethersulfone-modified epoxy-amine systems studied by temperature modulated differential scanning calorimetry

In epoxy-amine systems with a thermoplastic additive, the initially homogeneous reaction mixture can change into a multi-phase morphology as a result of the increase in molecular weight or network formation of the curing matrix. Temperature modulated DSC (TMDSC) allows the real-time monitoring of this reaction-induced phase separation. A linear polymerizing epoxy-amine (DGEBA–aniline) and a network-forming epoxy-amine (DGEBA–methylene dianiline), both with an amorphous engineering thermoplastic additive (polyethersulfone, PES), are used to illustrate the effects of phase separation on the signals of the TMDSC experiment. The non-reversing heat flow gives information about the reaction kinetics. The heat capacity signal also contains information about the reaction mechanism in combination with effects induced by the changing morphology and rheology such as phase separation and vitrification. In quasi-isothermal (partial cure) TMDSC experiments, the compositional changes resulting from the proceeding phase separation are shown by distinct stepwise heat capacity decreases. The heat flow phase signal is a sensitive indication of relaxation phenomena accompanying the effects of phase separation and vitrification. Non-isothermal (post-cure) TMDSC experiments provide additional real-time information on further reaction and phase separation, and on the effect of temperature on phase separation, giving support to an LCST phase diagram. They also allow measurement of the thermal properties of the in situ formed multi-phase materials.     

Network formation studied by temperature scanning brillouin scattering and differential scanning calorimetry techniques. II.

The reaction of 1,4‐butanediol diglycidyl ether (EP) with cis‐1,2‐cyclohexanedicarboxylic anhydride (CH) and triethylamine (TEA) as an initiator was studied with temperature scanning Brillouin spectroscopy (TSBS) and differential scanning calorimetry (DSC). The evolution of the reaction process (liquid–gel–solid) was investigated as a function of the epoxy molar fraction (x_EP), for sample compositions varying from an epoxy excess to an anhydride excess. The dependence of the final conversion factors αr_DSC and αr_TSBS and the kinetic parameters E_DSC and E_TSBS on x_EP is presented. A comparison of the experimental gelation point (Pgel) behavior and the expected theoretical one, described by the Flory theory, is also reported. © 2001 John Wiley & Sons, Inc. J Polym Sci Part B: Polym Phys 39: 1326–1336, 2001     

水合醛缩酶热变性的DSC研究

本文采用差示扫描量热法(DSC),研究了水合醛缩酶在含水量h从0.08g/g至2.28g/g范围内的热变性行为。实验结果表明,当h=0.08g/g时,水合醛缩酶样品的温度扫描热谱图呈现了两个吸热峰,其中低温峰很小,高温峰很大。随着h的增大,低温峰变得更小,高温峰则出现了分峰现象。当h=0.22g/g时,低温峰消失,高温峰则分裂成了两个独立的吸热峰。随着h的继续增大,其中前峰的位置不断移向低温,直至h_0.65g/g时,才不再变化。后峰的位置则始终保持不变。当再进行第二次温度扫描时,前峰消失,而后峰却能再现。本文给出了两峰在不同含水量时的转变温度、转变焓和转变焓之和,以及它们与含水量的关系。最后,对上述诸峰的起因作了分析讨论,认为低温峰可能起因于水合醛缩酶结晶的熔化作用,前峰和后峰可能起因于醛缩酶中两种A亚基的热变性。     

Thermal denaturation ofTrichoderma reesei cellulases studied by differential scanning calorimetry and tryptophan fluorescence

The thermal denaturation of four purified Trichoderma reesei cellulase components, cellobiohydrolase (CBH) I, CBH II, endoglucanase (EG) I, and EG II, has been monitored using a combination of classical temperature/activity profiles, differential scanning calorimetry (DSC), and thermal scanning fluorescence emission spectrometry. Significant correlations were found between the results of enzyme activity studies and the results obtained through the more direct physical approaches, in that both DSC and the activity studies showed EG II (T_m = 75°C) to be much more thermostable (by 10–11 °C) than the other three enzymes, all three of which were shown by both activity profiles and DSC to be very similar in thermal stability. The temperature dependence of the wavelength of maximum tryptophan emission showed a parallel result, with the three enzymes exhibiting less thermostable activity being grouped together in this regard, and EG II differing from the other three in maintaining a less-exposed tryptophan microenvironment at temperatures as high as 73 °C. The DSC results suggested that at least two transitions are involved in the unfolding of each of the cellulase components, the first (lower-temperature) of which may be the one correlated with activity loss.

     

The thermal decomposition of some primary explosives as studied by differential scanning calorimetry

Most currently used stab- and percussion-sensitive mixes consist of lead azide, lead styphnate or lead dinitroresorcinate in admixture with 2–5% tetrazene, which functions as an energetic sensitizer. A major problem with the use of such compositions is the poor thermal stability of tetrazene, depletion of which leads to loss of activity. The thermal decomposition of some 24 compounds, all identified as potential replacements for tetrazene in stab and percussion mixes, has been studied by non-isothermal differential scanning calorimetry, and the physicochemical parameters which characterise these explosive reactions have been determined and compared with data from temperature of ignition measurements.     

Dynamics of surface water in ZrO2 studied by quasielastic neutron scattering

A quasielastic neutron scattering experiment has revealed the dynamics of surface water in a high surface area zirconium oxide in the temperature range of 300-360 K. The characteristic times of the rotational (picoseconds) and translational (tens of picoseconds) components of diffusion motion are well separated. The rotational correlation time shows an Arrhenius-type behavior with an activation energy of 4.48 kJ/mol, which is lower compared to bulk water. The rotational diffusion at room temperature is slower by about a factor of 2 compared to bulk water, whereas the translational diffusion slows down by a factor of 40. In contrast to bulk water, the translational correlation time exhibits an Arrhenius-type temperature dependence with an activation energy of 11.38 kJ/mol. Comparison of different models for jump diffusion processes suggests that water molecules perform two-dimensional jumps at a well-defined, almost temperature-independent distance of 4.21-4.32 A. Such a large jump distance indicates a low molecular density of the layer of diffusing molecules. We argue that undissociated water molecules on an average form two hydrations layers on top of the surface layer of hydroxyl groups, and all the layers have similar molecular density. Quasielastic neutron scattering experiment assesses the dynamics of the outermost hydration layer, whereas slower motion of the water molecules in the inner hydration layer contributes to the elastic signal.     

A study of gamma-irradiated polyethylenes by temperature modulated differential scanning calorimetry

Various polyethylenes (PEs) and the effects of high-energy radiation on their structures were widely studied in the past using conventional Differential Scanning Calorimetry (DSC) measurements. In this work, we used the Temperature Modulated Differential Scanning Calorimetry (TMDSC) technique in order to obtain more information about the influence of the initial structural differences and gamma radiation on the evolution in structure and thermal properties of different polyethylenes. For this reason, low density polyethylene (LDPE), linear low density polyethylene (LLDPE) and high density polyethylene (HDPE) samples were exposed to gamma radiation, in air, to a wide range of absorbed doses (up to 2400 kGy). The separation of the total heat flow TMDSC signal into a reversing and non-reversing part enabled us to observe the low-temperature enthalpy relaxation (related to the existence of the “rigid amorphous phase”) and recrystallisation processes, as well as to follow their radiation-induced evolution and/or that of melting in a more revealing manner compared to the case of the conventional DSC. Consequently, our results indicate that TMDSC could improve the understanding of radiation-induced effects in polymers.     

Interaction between poly(ethylene glycol) and water as studied by differential scanning calorimetry

The interaction between poly(ethylene glycol) (PEG) and water was studied by differential scanning calorimetry (DSC). The DSC curves of PEG–water systems were classified into three groups according to the difference in molecular weight. The melting peaks of eutectic mixture appeared for PEG with molecular weight higher than 1000. The eutectic point temperature shifted to higher temperatures and the eutectic point composition shifted to lower concentrations of PEG with increasing molecular weight. The maximum hydration number per ethylene glycol (EG) unit was estimated as 1.6, 2.4, and 3.3 for samples with molecular weights 400, 1540, and 70,000, respectively. No thermal change was found in PEG1540‐water system for a narrow weight fraction range of 0.585–0.605 for overall measuring temperatures due to perfect supercooling. The glass transition temperature shifted to higher temperatures with increasing molecular weight of PEG. A modified Flory–Huggins equation was used to fit curves for experimental liquidus data in phase diagrams. © 2001 John Wiley & Sons, Inc. J Polym Sci B: Polym Phys 39: 496–506, 2001     

Evidence of a two-stage thermal denaturation process in lysozyme: a Raman scattering and differential scanning calorimetry investigation

Raman spectroscopy (in the low-frequency range and the amide I band region) and modulated differential scanning calorimetry investigations have been used to analyze temperature-induced structural changes in lysozyme dissolved in 1H2O and 2H2O in the thermal denaturation process. Low-frequency Raman data reveal a change in tertiary structure without concomitant unfolding of the secondary structure. Calorimetric data show that this structural change is responsible for the configurational entropy change associated with the strong-to-fragile liquid transition and correspond to about 1/3 of the native-denaturated transition enthalpy. This is the first stage of the thermal denaturation which is a precursor of the secondary structure change and is determined to be strongly dependent on the stability of the hydrogen-bond network in water. Low-frequency Raman spectroscopy provides information on the flexibility of the tertiary structure (in the native state and the transient folding state) in relation to the fragility of the mixture. The unfolding of the secondary structure appears as a consequence of the change in the tertiary structure and independent of the solvent. Protein conformational stability is directly dependent on the stability of the native tertiary structure. The structural transformation of tertiary structure can be detected through the enhanced 1H/2H exchange inhibited in native proteins. Taking into account similar features reported in the literature observed for different proteins it can be considered that the two-stage transformation observed in lysozyme dissolved in water is a general mechanism for the thermal denaturation of proteins.     

Determination of elemental sulfur in phosphorous pentasulfide by temperature modulated differential scanning calorimetry

Phosphorous pentasulfide is an important starting material for a number of commercial chemicals. Examples include lubricant additives (Spikes, Trib Lett 17:469?C489, 2004), agricultural insecticides (Kirk-Othmer, Enycl Chem Technol 14:549?C552, 1995), and mining ore flotation agents. Phosphorous pentasulfide is a mixture of several components, one of which is free elemental sulfur, present at levels of approximately 50?ppm to 20,000?ppm (2?%). The amount of free sulfur present in the phosphorous pentasulfide can impact manufacturing, such as zinc dithiosulfate processing. Therefore, an accurate and fast analytical method to measure elemental sulfur in phosphorous pentasulfide would be of value compared to what is available now.     

Analysis of sugar bioprotective mechanisms on the thermal denaturation of lysozyme from Raman scattering and differential scanning calorimetry investigations

Sugar-induced thermostabilization of lysozyme was analyzed by Raman scattering and modulated differential scanning calorimetry investigations, for three disaccharides (maltose, sucrose, and trehalose) characterized by the same chemical formula (C(12)H(22)O(11)). This study shows that trehalose is the most effective in stabilizing the folded secondary structure of the protein. The influence of sugars on the mechanism of thermal denaturation was carefully investigated by Raman scattering experiments carried out both in the low-frequency range and in the amide I band region. It was determined that the thermal stability of the hydrogen-bond network of water, highly dependent on the presence of sugars, contributes to the stabilization of the native tertiary structure and inhibits the first stage of denaturation, that is, the transformation of the tertiary structure into a highly flexible state with intact secondary structure. It was found that trehalose exhibits exceptional capabilities to distort the tetra-bonded hydrogen-bond network of water and to strengthen intermolecular O-H interactions responsible for the stability of the tertiary structure. Trehalose was also observed to be the best stabilizer of the folded secondary structure, in the transient tertiary structure, leading to a high-temperature shift of the unfolding process (the second stage of denaturation). This was interpreted from the consideration that the transient tertiary structure is less flexible and inhibits the solvent accessibility around the hydrophobic groups of lysozyme.     

Thermal conductivity of Tetryl by modulated differential scanning calorimetry

An investigation of the use of modulated differential scanning calorimeter (MDSC) to measure thermal conductivity (κ) of the explosive Tetryl using isothermal and non-isothermal methods. Issues surrounding the use of silicone oil as a heat transfer aid are discussed. Using these methods the calculated isothermal and non-isothermal properties of specific heat capacity were observed to be 0.844 and 0.863 J/(g K) and the calculated thermal conductivity values were found to be 0.165 and 0.186 W/K. Calibration experiments using polystyrene indicate that the non-isothermal method is more reproducible but has a larger offset (35%) from the true value. Our corrected values for Tetryl fall in the middle of the considerable range of values reported in the literature.     

Thermal behaviour of emulsions studied by differential scanning calorimetry

This article is a review about the ways in which solidification and the melting may occur within emulsions submitted to steady cooling and heating performed in a differential scanning calorimeter. Simple, multiple and mixed emulsions are considered. Due to nucleation phenomena creating supercooled and supersaturated liquids, the DSC curves obtained during cooling and heating are quite different. The influence of a solute in the disperse phase is described in detail. Some implications about the instabilities of emulsions due to mass transfer phenomena are described.     

Effects of polyols and sugars on the structure of water in concentrated gelatin gels as studied by low temperature differential scanning calorimetry

 Phase-transition temperatures, glass-transition temperatures, melting temperatures, gel–sol transition temperatures in differential scanning calorimetry heating curves of gelatin solutions with and without various sugars and polyols quenched by liquid nitrogen were studied. Both sugars and polyols added to concentrated gelatin solutions shifted the glass-transition temperatures to lower temperatures, and it was attributed to the increase of unfreezable water which acts as a plasticizer. The mechanisms of the increase in unfreezable water, however, seem to be different for sugars and polyols; sugars increase unfreezable water by increasing the number of junction zones which hold unfreezable water, while polyols by themselves increase the amount of unfreezable water. Received: 9 January 1997 Accepted: 1 July 1997     

Measurement of thermal conductivity by differential scanning calorimetry

A technique of measurement of thermal conductivity of solid materials by differential scanning calorimetry is presented. It concerns small samples having a diameter less than 8.0 mm, a height less than 2.0 mm and a low thermal conductivity. This method requires many samples with different heights which are heated in such a way that a calibration substance put on their top undergoes a first-order phase transition. The analysis of heat transfer of a such experiment predicts that the slope of the differential power during the transition is proportional to the factor 2 and inversely proportional to the sum of the thermal resistances. A measurement of the thermal conductivity of samples made of polytetrafluoroethylene powder, compressed at the density of 2.10±0.03 g cm⁻³, has been performed; the value obtained is 0.33±0.02 W m⁻¹ K⁻¹. Measurements of thermal conductivity of small metal hydride pellets are also presented. The precision of the measurements are on average 10%.     

Hydration of thermally denatured lysozyme studied by sorption calorimetry and differential scanning calorimetry

We have studied hydration (and dehydration) of thermally denatured hen egg lysozyme using sorption calorimetry. Two different procedures of thermal denaturation of lysozyme were used. In the first procedure the protein was denatured in an aqueous solution at 90 degrees C, in the other procedure a sample that contained 20% of water was denatured at 150 degrees C. The protein denatured at 90 degrees C showed very similar sorption behavior to that of the native protein. The lysozyme samples denatured at 150 degrees C were studied at several temperatures in the range of 25-60 degrees C. In the beginning of sorption, the sorption isotherms of native and denatured lysozyme are almost identical. At higher water contents, however, the denatured lysozyme can absorb a greater amount of water than the native protein due to the larger number of available sorption sites. Desorption experiments did not reveal a pronounced hysteresis in the sorption isotherm of denatured lysozyme (such hysteresis is typical for native lysozyme). Despite the unfolded structure, the denatured lysozyme binds less water than does the native lysozyme in the desorption experiments at water contents up to 34 wt %. Glass transitions in the denatured lysozyme were observed using both differential scanning calorimetry and sorption calorimetry. Partial molar enthalpy of mixing of water in the glassy state is strongly exothermic, which gives rise to a positive temperature dependence of the water activity. The changes of the free energy of the protein induced by the hydration stabilize the denatured form of lysozyme with respect to the native form.     

Thermal and structural characterization of bitumen by modulated differential scanning calorimetry

Journal of Thermal Analysis and Calorimetry - This paper presents the results of investigation of model bitumens, prepared by mixing of individual fractions of bitumen (saturates, aromatics, waxes,...     

Thermal stability of whey proteins studied by differential scanning calorimetry

The thermal stability of the bovine whey proteins.; β-lactoglobulin (β-1g), α-lactalbumin (α-1a) and serum albumin (BSA) was studied individually and in mixtures in the temperature range 25–140°C by differential scanning calorimetry. The thermal denaturation temperature (T_D) and the transition enthalpies (ΔH_app) were determined at different pH-values (3.0–10.0) in simulated milk ultrafil-trate (SMUF).β-Lg was, except at pH 9.0 and 10.0, the most thermostable protein at all pH-values. At acidic pH-values BSA was the least thermostable. At alkaline pH-values, however, α-la had lower thermal stability than BSA. α-La exhibited double peak behaviour at acidic pH-values and ΔH_app was dependent on Ca-content. Mixtures of the proteins were studied at pH 4.0, 5.0 and 6.6. In general, when mixed, the proteins seemed to denaturate independently of each other.