Título:	TG-DTA and DSC investigations of ''pinhão'' starch modified by calcium hypochlorite and UV light.
Autor:	HORNUNG, P. S. LAZZAROTTO, S. R. da S. LAZZAROTTO, M. SCHNITZLER, E.
Afiliación:	Polyanna Silveira Hornung, Universidade Estadual de Ponta Grossa; Simone Rosa da Silveira Lazzarotto, Universidade Estadual de Ponta Grossa; MARCELO LAZZAROTTO, CNPF; Egon Schnitzler, Universidade Estadual de Ponta Grossa.
Año:	2015
Referencia:	Brazilian Journal of Thermal Analysis, v. 7, p. 109-112, 2015.
Descripción:	Starches, when in its native forms, usually do not have the characteristics required for industrial processing. ''Pinhão'', a seed from the Araucaria angustifolia tree, has starch as main presenting as a great alternative source of starch. Samples of native ''pinhão'' starch were treated with standard calcium hypochlorite solutions (0.1, 0.2 and 0.5 mol L-1) and exposed for one hour under UV light. The modification process applied altered the thermal behavior of the ''pinhão'' starch as the TGA-DTA and DSC results presented.
Thesagro:	Araucária Angustifólia
NAL Thesaurus:	oxidation
Palabras clave:	Ca(ClO)2 ''pinhão'' starch UV light
Notas:	Edição dos Anais do 7º Simpósio de Análise Térmica, 2015, Bauru.
Tipo de Material:	Artigo em anais e proceedings
Acceso:	openAccess
Aparece en las colecciones:	Artigo em anais de congresso (CNPF)