Characterization of methylcellulose produced from sugar cane bagasse cellulose: Crystallinity and thermal properties

dc.contributorUniversidade Estadual Paulista (UNESP)
dc.creatorRodrigues Filho, Guimes
dc.creatorde Assuncao, Rosana M. N.
dc.creatorVieira, Julia G.
dc.creatorMeireles, Carla da S.
dc.creatorCerqueira, Daniel A.
dc.creatorda Silva Barud, Hernane
dc.creatorRibeiro, Sidney José Lima
dc.creatorMessaddeq, Younes
dc.date2014-05-20T15:21:09Z
dc.date2016-10-25T17:54:29Z
dc.date2014-05-20T15:21:09Z
dc.date2016-10-25T17:54:29Z
dc.date2007-02-01
dc.date.accessioned2017-04-05T23:29:48Z
dc.date.available2017-04-05T23:29:48Z
dc.identifierPolymer Degradation and Stability. Oxford: Elsevier B.V., v. 92, n. 2, p. 205-210, 2007.
dc.identifier0141-3910
dc.identifierhttp://hdl.handle.net/11449/32331
dc.identifierhttp://acervodigital.unesp.br/handle/11449/32331
dc.identifier10.1016/j.polymdegradstab.2006.11.008
dc.identifierWOS:000244571100003
dc.identifierhttp://dx.doi.org/10.1016/j.polymdegradstab.2006.11.008
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/876698
dc.descriptionIn the present work, methylcellulose produced from sugar cane bagasse was characterized by FTIR, WAXD, DTA and TGA techniques. Two samples were synthesized: methylcellulose A and rnethylcellulose B. The only difference in the process was the addition of fresh reactants during the preparation of methylcellulose B. The ratio between the absorption intensities of the C-H stretching band at around 2900 cm(-1) and C-H stretching at around 3400 cm(-1) for methylcellulose B is higher than for methylcellulose A, indicating that methylcellulose B showed an increase in the degree of substitution (DS). Methylcellulose A presents a more heterogeneous structure, which is similar to the original cellulose as seen through FTIR and DTA. Methylcellulose B showed thermal properties similar to commercial methylcellulose. The modification of rnethylcellulose preparation method allows the production of a material with higher DS, crystallinity and thermal stability in relation to the original cellulose and to methylcellulose A. (c) 2006 Elsevier Ltd. All rights reserved.
dc.languageeng
dc.publisherElsevier B.V.
dc.relationPolymer Degradation and Stability
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectsugar cane bagasse
dc.subjectmethylcellulose
dc.subjectFTIR
dc.subjectWAXD
dc.subjectDTA/TG
dc.titleCharacterization of methylcellulose produced from sugar cane bagasse cellulose: Crystallinity and thermal properties
dc.typeOtro


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