dc.contributor | Universidade Estadual Paulista (Unesp) | |
dc.contributor | Universidade Estadual de Campinas (UNICAMP) | |
dc.contributor | UNIP – Univ Paulista | |
dc.date.accessioned | 2018-12-11T17:30:01Z | |
dc.date.available | 2018-12-11T17:30:01Z | |
dc.date.created | 2018-12-11T17:30:01Z | |
dc.date.issued | 2017-04-01 | |
dc.identifier | Journal of Thermal Analysis and Calorimetry, v. 128, n. 1, p. 611-614, 2017. | |
dc.identifier | 1588-2926 | |
dc.identifier | 1388-6150 | |
dc.identifier | http://hdl.handle.net/11449/178385 | |
dc.identifier | 10.1007/s10973-016-5927-3 | |
dc.identifier | 2-s2.0-84992740827 | |
dc.identifier | 2-s2.0-84992740827.pdf | |
dc.description.abstract | A new polymorphic form of the synthetic antioxidant propyl gallate was obtained by the recrystallization of the compound in acetone. The new form was characterized by thermogravimetry, differential scanning calorimetry, X-ray powder diffractometry, and near- and middle-infrared region spectroscopy. While the commercial form of propyl gallate starts to melt at 145 °C with the maximum temperature of the peak at 150 °C, the recrystallized form starts to melt at 140 °C with the maximum temperature of the peak at 148.8 °C. The two forms differ much in the X-ray powder diffractograms pattern, confirming the change in the long-distance interactions in both forms but the near- and middle-infrared region spectroscopy shows that no difference occurs in the inter- and intramolecular interactions. | |
dc.language | eng | |
dc.relation | Journal of Thermal Analysis and Calorimetry | |
dc.relation | 0,587 | |
dc.relation | 0,587 | |
dc.rights | Acesso aberto | |
dc.source | Scopus | |
dc.subject | Food additive | |
dc.subject | Polymorphism | |
dc.subject | Propyl gallate | |
dc.subject | Thermal behavior | |
dc.title | Polymorphism in propyl gallate recrystallized with acetone | |
dc.type | Artículos de revistas | |