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Showing 1 to 1 of 1 for “"Rapid-scanning DSC"”.
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Investigation of thermal decomposition as the cause of the loss of crystalline structure in sucrose, glucose, and fructose
… is determined by heating a sugar at a specified scanning rate using a thermal analytical technique, such as Differential Scanning Calorimetry. The sugar loses its crystalline structure (commonly termed melting) by adsorbing heat energy, which yields the critical parameters of the resultant …