Thermal characterization of polyester-melamine coating matrices prepared under nonisothermal conditions

Thermal analysis methods (differential scanning calorimetry, thermogravimetric analysis, and dynamic mechanical thermal analysis) were used to characterize the nature of polyester-melamine coating matrices prepared under nonisothermal, high-temperature, rapid-cure conditions. The results were interpreted in terms of the formation of two interpenetrating networks with different glass-transition temperatures (a cocondensed polyester-melamine network and a self-condensed melamine-melamine network), a phenomenon not generally seen in chemically similar, isothermally cured matrices. The self-condensed network manifested at high melamine levels, but the relative concentrations of the two networks were critically dependent on the cure conditions. The optimal cure (defined in terms of the attainment of a peak metal temperature) was achieved at different oven temperatures and different oven dwell times, and so the actual energy absorbed varied over a wide range. Careful control of the energy absorption, by the selection of appropriate cure conditions, controlled the relative concentrations of the two networks and, therefore, the flexibility and hardness of the resultant coatings. (C) 2003 Wiley Periodicals, Inc. J Polym Sci Part A: Polym Cbem 41: 1603-1621, 2003.

Miscibility and phase separation in blends of phenolphthalein poly(aryl ether ketone) and poly(ethylene oxide): a differential scanning calorimetric study

Miscibility and phase separation in the blends of phenolphthalein poly(aryl ether ketone) (PPAEK) and poly(ethylene oxide) (PEO) were investigated by means of differential scanning calorimetry (DSC). The PPAEK/PEO blends prepared by solution casting from N,N-dimethylformamide (DMF) displayed single composition-dependent glass transition temperatures (T-g), intermediate between those of the pure components, suggesting that the blend system is miscible in the amorphous state at all compositions. All the blends underwent phase separation at higher temperatures and the system exhibited a lower critical solution temperature (LCST) behavior. A step-heating thermal analysis was designed to determine the phase boundaries with DSC. The significant changes in the thermal properties of blends were utilized to judge the mixing status for the blends and the phase diagram was thus established. (C) 2004 Elsevier B.V. All rights reserved.

Wheat grain cooking process as investigated by modulated temperature differential scanning calorimetry

The thermal properties of soft and hard wheat grains, cooked in a steam pressure cooker, as a function of cooking temperature and time were investigated by modulated temperature differential scanning calorimetry (MTDSC). Four cooking temperatures (110, 120, 130 and 140 degrees C) and six cooking times (20, 40, 60, 80, 100 and 120 min) for each temperature were studied. It was found that typical non-reversible heat flow thermograms of cooked and uncooked wheat grains consisted of two endothermic baseline shifts localised around 40-50 degrees C and then 60-70 degrees C. The second peaks of non-reversible heat flow thermograms (60-70 degrees C) were associated with starch gelatinisation. The degree of gelatinisation was quantified based on these peaks. In this study, starch was completely gelatinised within 60-80 min for cooking temperatures at 110-120 degrees C and within 20 min for cooking temperatures at 130-140 degrees C. MTDSC detected reversible endothermic baseline shifts in most samples, localised broadly around 48-67 degrees C with changes in heat capacity ranging from 0.02 to 0.06 J/g per degrees C. These reversible endothermic baseline shifts are related to the glass transition, which occurs during starch gelatinisation. Data on the specific heat capacity of the cooked wheat samples are provided. (C) 2005 Elsevier Ltd. All rights reserved.