{"id":{"repo_id":"uiuc","oai_identifier":"oai:www.ideals.illinois.edu:2142/83724"},"canonical_url":"https://search.dev.ndltd.org/etd/uiuc/oai:www.ideals.illinois.edu:2142/83724","repository":{"repo_id":"uiuc","name":"University of Illinois - Urbana-Champaign","base_url":"https://www.ideals.illinois.edu/oai-pmh"},"display":{"title":"Physical Aging, Solubility, and Water Activity of Selected Disaccharides","abstract":"For both experiments, the Tg onset, midpoint, and endpoint measured from the heat flow in SDSC, and the total and reversing heat flows in MDSC slightly increased with longer aging times and the Tg calculated for SDSC decreased whereas Tg calculated for MDSC slightly increased with aging time. In experiment two, maltose glasses aged at the $\\rm Tg - 20\\sp\\circ C$ took longer to approach equilibrium. The excess enthalpy increased with aging time in both experiments. In experiment two, two mathematical models, Cowie and Ferguson (CF) and Tool-Narayanaswamy-Moynihan (TNM), were fit to the enthalpic relaxation data of aged maltose glasses. The parameters from the CF and TNM models decreased the further below Tg the material was aged measured by SDSC and MDSC.","abstract_html":"For both experiments, the Tg onset, midpoint, and endpoint measured from the heat flow in SDSC, and the total and reversing heat flows in MDSC slightly increased with longer aging times and the Tg calculated for SDSC decreased whereas Tg calculated for MDSC slightly increased with aging time. In experiment two, maltose glasses aged at the $\\rm Tg - 20\\sp\\circ C$ took longer to approach equilibrium. The excess enthalpy increased with aging time in both experiments. In experiment two, two mathematical models, Cowie and Ferguson (CF) and Tool-Narayanaswamy-Moynihan (TNM), were fit to the enthalpic relaxation data of aged maltose glasses. The parameters from the CF and TNM models decreased the further below Tg the material was aged measured by SDSC and MDSC.","abstract_has_math":true,"creators":["Lammert, Amy Marie"],"institution":"University of Illinois at Urbana-Champaign","degree_name":"Ph.D.","degree_level":"Dissertation","degree_discipline":"Food Science and Human Nutrition","degree_department":null,"school":null,"contributors":["Schmidt, Shelly J."],"advisors":[],"committee_chairs":[],"committee_members":[],"year":2015,"date_issued":"2015-09-25T21:10:13Z","date_published":"2015-09-25T21:10:13Z","updated_at":"2026-07-22T22:26:21Z","subjects":["Health Sciences, Nutrition"],"languages":["eng"],"rights":[],"rights_urls":[],"identifier_entries":[{"key":"dc:identifier","label":"Identifier","values":["(MiAaPQ)AAI9812666"],"render_values":[{"text":"(MiAaPQ)AAI9812666","href":null,"code":true}]}]},"links":{"outbound_url":"http://hdl.handle.net/2142/83724","outbound_label":"Handle","outbound_source":"dc:identifier"},"metadata_groups":[{"id":"people","label":"People","entries":[{"key":"dc:contributor","label":"Contributor","values":["Schmidt, Shelly J."]},{"key":"dc:creator","label":"Author","values":["Lammert, Amy Marie"]}]},{"id":"academic_context","label":"Academic Context","entries":[{"key":"dc:date","label":"Dc Date","values":["2015-09-25T21:10:13Z","10000-01-01","1997"]},{"key":"dc:type","label":"Dc Type","values":["text"]},{"key":"thesis:degree_discipline","label":"Discipline","values":["Food Science and Human Nutrition"]},{"key":"thesis:degree_level","label":"Degree Level","values":["Dissertation"]},{"key":"thesis:degree_name","label":"Degree Name","values":["Ph.D."]},{"key":"thesis:institution_name","label":"Thesis Institution Name","values":["University of Illinois at Urbana-Champaign"]}]},{"id":"subjects_keywords","label":"Subjects and Keywords","entries":[{"key":"dc:subject","label":"Dc Subject","values":["Health Sciences, Nutrition"]}]},{"id":"language_rights","label":"Language and Rights","entries":[{"key":"dc:language","label":"Dc Language","values":["eng"]}]},{"id":"identifiers","label":"Identifiers","entries":[{"key":"dc:identifier","label":"Identifier","values":["http://hdl.handle.net/2142/83724","(MiAaPQ)AAI9812666"]}]},{"id":"additional","label":"Additional Metadata","entries":[{"key":"dc:description","label":"Description","values":["For both experiments, the Tg onset, midpoint, and endpoint measured from the heat flow in SDSC, and the total and reversing heat flows in MDSC slightly increased with longer aging times and the Tg calculated for SDSC decreased whereas Tg calculated for MDSC slightly increased with aging time. In experiment two, maltose glasses aged at the $\\rm Tg - 20\\sp\\circ C$ took longer to approach equilibrium. The excess enthalpy increased with aging time in both experiments. In experiment two, two mathematical models, Cowie and Ferguson (CF) and Tool-Narayanaswamy-Moynihan (TNM), were fit to the enthalpic relaxation data of aged maltose glasses. The parameters from the CF and TNM models decreased the further below Tg the material was aged measured by SDSC and MDSC.","Made available in DSpace on 2015-09-25T21:10:13Z (GMT). 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In experiment two, maltose glasses aged at the $\\rm Tg - 20\\sp\\circ C$ took longer to approach equilibrium. The excess enthalpy increased with aging time in both experiments. In experiment two, two mathematical models, Cowie and Ferguson (CF) and Tool-Narayanaswamy-Moynihan (TNM), were fit to the enthalpic relaxation data of aged maltose glasses. The parameters from the CF and TNM models decreased the further below Tg the material was aged measured by SDSC and MDSC.","Made available in DSpace on 2015-09-25T21:10:13Z (GMT). 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