In:
Japanese Journal of Applied Physics, IOP Publishing, Vol. 37, No. 9R ( 1998-09-01), p. 4931-
Abstract:
Evolution of the complex elastic stiffness of dehydrated heat-treated egg white gel
(DHTEWG) was measured with increasing temperature, from -30 to +170°C, at the rate of 8°C/min.
In the measurement, the real component of the complex elastic stiffness decreased markedly and the imaginary component showed a broad peak around the temperature
where a thermal anomaly had been observed ( T g ; 50°C);
furthermore, the elastic loss tangent showed a sharp peak at higher temperatures. Because these characteristics are usually observed in noncrystalline polymers
around the glass transition temperature, the occurrence of glass transition in DHTEWG around T g was confirmed.
Type of Medium:
Online Resource
ISSN:
0021-4922
,
1347-4065
DOI:
10.1143/JJAP.37.4931
Language:
Unknown
Publisher:
IOP Publishing
Publication Date:
1998
detail.hit.zdb_id:
218223-3
detail.hit.zdb_id:
797294-5
detail.hit.zdb_id:
2006801-3
detail.hit.zdb_id:
797295-7
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