Synthesis and characterization of chitosan-PHB blends

dc.creatorCardenas, G
dc.creatorSanzana, J
dc.creatorMei, LHI
dc.date2002
dc.dateDEC
dc.date2014-07-30T19:51:53Z
dc.date2015-11-26T16:56:42Z
dc.date2014-07-30T19:51:53Z
dc.date2015-11-26T16:56:42Z
dc.date.accessioned2018-03-28T23:44:11Z
dc.date.available2018-03-28T23:44:11Z
dc.identifierBoletin De La Sociedad Chilena De Quimica. Soc Chilena Quimica, v. 47, n. 4, n. 529, n. 535, 2002.
dc.identifier0366-1644
dc.identifierWOS:000180026700025
dc.identifierhttp://www.repositorio.unicamp.br/jspui/handle/REPOSIP/74034
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/74034
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1277458
dc.descriptionThe blends were obtained using trifluoracetic acid as co-solvent under continue stirring at room temperature. Chitosan was obtained from shrimps shells of (M) over barv = 81,430 Daltons and 91% deacetylation degree, DS, was used. The PHB comes from biological fermentation process (Copersucar, Sao Paulo, Brazil) and their (M) over barv = 183,200 Daltons. The elastomeric products were characterized by elemental analyses, thermogravimetry, FT-IR and SEM.
dc.description47
dc.description4
dc.description529
dc.description535
dc.languageen
dc.publisherSoc Chilena Quimica
dc.publisherConcepcion
dc.publisherChile
dc.relationBoletin De La Sociedad Chilena De Quimica
dc.relationBol. Soc. Chilena Quim.
dc.rightsaberto
dc.sourceWeb of Science
dc.subjectblends
dc.subjectchitosan
dc.subjecthydroxybutirate
dc.subjectdeacetylation degree
dc.subjectPoly(vinyl Alcohol)
dc.subjectCross-linking
dc.subjectCellulose
dc.subjectRelease
dc.titleSynthesis and characterization of chitosan-PHB blends
dc.typeArtículos de revistas


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