About: Spectral analysis and physical properties of benzylated starch

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rdf:type	skos:Concept http://linked.opendata.cz/ontology/domain/vavai/Vysledek
Description	A- and B- wheat starch (in native or acetylated form) and potato starch (slightly acetylated) were subjected to benzylation with benzylchloride in various reaction conditions and at various reaction times (40 - 100°C, 1- 90 hours). Modified and original starches were characterized by elemental analysis and spectroscopic methods (FT-IR and 1H NMR). The semicrystalline or amorphous character was indicated by X-ray powder (XRD) patterns. Rheological properties of benzyl starch of DS ~ 1 were measured by small amplitude oscillation shear rheology (SAOS) using the rheometer Haake Rheostress RS 80. The results indicated predominantly elastic behavior because the storage modulus was higher than the loss modulus over the whole frequency range; it corresponded to a true gel. The storage and loss moduli increased with increasing frequency while the tangent of phase did not change and was approximately delta = 40°. A- and B- wheat starch (in native or acetylated form) and potato starch (slightly acetylated) were subjected to benzylation with benzylchloride in various reaction conditions and at various reaction times (40 - 100°C, 1- 90 hours). Modified and original starches were characterized by elemental analysis and spectroscopic methods (FT-IR and 1H NMR). The semicrystalline or amorphous character was indicated by X-ray powder (XRD) patterns. Rheological properties of benzyl starch of DS ~ 1 were measured by small amplitude oscillation shear rheology (SAOS) using the rheometer Haake Rheostress RS 80. The results indicated predominantly elastic behavior because the storage modulus was higher than the loss modulus over the whole frequency range; it corresponded to a true gel. The storage and loss moduli increased with increasing frequency while the tangent of phase did not change and was approximately delta = 40°. (en)
Title	Spectral analysis and physical properties of benzylated starch Spectral analysis and physical properties of benzylated starch (en)
skos:prefLabel	Spectral analysis and physical properties of benzylated starch Spectral analysis and physical properties of benzylated starch (en)
skos:notation	RIV/60461373:22330/12:43893487!RIV13-GA0-22330___
http://linked.open...avai/predkladatel	Fakulta potravinářské a biochemické technologie
http://linked.open...avai/riv/aktivita	P S Z
http://linked.open...avai/riv/aktivity	P(GA525/09/0607), S, Z(MSM6046137305)
http://linked.open...iv/cisloPeriodika	6
http://linked.open...vai/riv/dodaniDat	2013
http://linked.open...aciTvurceVysledku	Šárka, Evžen Hrušková, Kateřina Synytsya, Andriy Koláček, Jaroslav Štětina, Jiří
http://linked.open.../riv/druhVysledku	J - Článek v odborném periodiku
http://linked.open...iv/duvernostUdaju	S - Úplné a pravdivé údaje nepodléhající ochraně podle zvláštních právních předpisů
http://linked.open...titaPredkladatele	Vysoká škola chemicko-technologická v Praze / Fakulta potravinářské a biochemické technologie
http://linked.open...dnocenehoVysledku	170343
http://linked.open...ai/riv/idVysledku	RIV/60461373:22330/12:43893487
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	benzylated starch, rheological properties, IR spectra, XRD patterns (en)
http://linked.open.../riv/klicoveSlovo	IR spectra XRD patterns benzylated starch rheological properties
http://linked.open...odStatuVydavatele	DE - Spolková republika Německo
http://linked.open...ontrolniKodProRIV	[064E939DDBED]
http://linked.open...i/riv/nazevZdroje	Starch/Stärke
http://linked.open...in/vavai/riv/obor	GM
http://linked.open...ichTvurcuVysledku	5 (xsd:int)
http://linked.open...cetTvurcuVysledku	6 (xsd:int)
http://linked.open...vavai/riv/projekt	Biodegradable composites based on B-starch for agriculture applications
http://linked.open...UplatneniVysledku	2012
http://linked.open...v/svazekPeriodika	64
http://linked.open...iv/tvurceVysledku	Hrušková, Kateřina Maixner, Jaroslav Synytsya, Andriy Šárka, Evžen Koláček, Jaroslav Štětina, Jiří
http://linked.open...ain/vavai/riv/wos	000304819800009
http://linked.open...n/vavai/riv/zamer	Teoretické základy potravinářských a biochemických technologií
issn	0038-9056
number of pages	8 (xsd:int)
http://bibframe.org/vocab/doi	10.1002/star.201100174
http://localhost/t...ganizacniJednotka	22330
is http://linked.open...avai/riv/vysledek of	Spectral analysis and physical properties of benzylated starch

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