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The experimental melting enthalpy values (DSC data) for the 1 1 and 2 1 co-crystals based on the same diamine are quite similar.
With increasing polysaccharide molecular size the elastic modulus (G′) and the melting enthalpy values of the cryogels decreased, while the melting temperature (Tm) of the gels (calorimetry) increased.
The relevant melting enthalpy values and X-ray diffraction patterns were typical of comb-shaped polymers in which the paraffinic side chains crystallize independently with their characteristic hexagonal packing.
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A broad with low melting enthalpy value is observed in S-SMSD formulation indicating that the drug is present in molecularly dissolved state.
The crystallinity degree calculated from the deconvolution of the WAXD patterns is in fair agreement with the results of the DSC analysis, from which the value of the melting enthalpy of the perfect i-PP δ-form has been estimated to be around 140 J/g.
Calorimetric measurements showed that the highest melting point of these samples was 553.13 K without superheating, and the melting enthalpy was up to 138.2 J/g, higher than the value of ideal PET perfect crystals used by some researchers.
The melting enthalpy of the blends decreased with increase in the HECA component and was close to the additive value of the enthalpy of the two components.
Results indicated that the presence of fish oil reduced the crystallisation temperature, melting temperature, and melting enthalpy of tristearin.
The encapsulation efficiency of the microcapsules reached 62.55%, accompanied with 122.31 J/g melting enthalpy.
These densities are correlated to their melting enthalpy melting (ΔHm) via DSC.
melting enthalpy.
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