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The increase in degree of ordering is random in orientation to the aromatic layers that remain thin.
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Both k and C∞ were strongly related to the increase in degree of order of the α-glucan chains, monitored by FTIR-ATR spectroscopy, in retrograded starch.
Surface modified substrates coupled with vibration during the deposition resulted in a higher degree of ordering over a large deposition area.
In addition, the degree of ordering attained following a 1 h heat treatment at 2400 °C also decreased with increasing PVC content.
Figure 4 Degree of ordering in sample S100.
Therefore, we can use the entropy to weigh the degree of ordering in a system.
The results indicate unambiguously that the chain stiffness of siloxanes governs the degree of ordering in the restricted geometry of the interfacial region.
We computed a relative entropy measure to quantify the degree of ordering in word sequences from languages belonging to several linguistic families.
The degree of ordering in the ionic hybrid system is even more astonishing considering that the measurements were carried out at 75 °C, where the system is a fluid.
Evidence for changes in starch crystallinity was obtained from FTIR-ATR spectra, which indicated an increase in the degree of ordered structure.
In addition, we developed an approach to indirectly predict the change in the degree of order in the matrix with the addition of the CNT reinforcements.
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