Thermogravimetric analysis (TGA) measures the change in mass of a sample as it is heated or cooled over time. It works by precisely measuring and recording the weight of a sample as the temperature changes. TGA is useful for determining a material's thermal stability and its compositional components, as well as investigating decomposition reactions and absorbed moisture content. A TGA instrument consists of a microbalance, furnace, temperature controller, and recorder to plot weight changes against temperature or time. Heating rates, atmosphere, and sample characteristics can impact the resulting TGA curve. Common applications include measuring purity, stability, and phase changes.
In this slides contains principle and instrumentation of Differential Scanning Calorimeter (DSC).
Presented by: N Poojitha. (Department of pharmaceutics),
RIPER, anantapur.
In this slides contains principle and instrumentation of Differential Scanning Calorimeter (DSC).
Presented by: N Poojitha. (Department of pharmaceutics),
RIPER, anantapur.
Slide covers three methods of thermal analysis i.e., thermogravimetry, differential thermal analysis, and differential scanning calorimetry. Thermal analysis methods are well-established techniques in research laboratories of pharmaceutical industry. Thermal analysis includes all methods measuring some parameter during the heating of a sample .Thermal analysis is widely used to study the thermal stability, char content, and decomposition temperature of polymer composites reinforced with natural/synthetic fibers/or nanosized fillers etc.
Fourier transform infrared spectroscopy: advantage and disadvantage of conventional infrared spectroscopy, introduction to FTIR ,principle of FTIR, working, advantage, disadvantage and application of FTIR.
In DSC the heat flow is measured and plotted against temperature of furnace or time to get a thermo gram. This is the basis of Differential Scanning Calorimetry (DSC).
The deviation observed above the base (zero) line is called exothermic transition and below is called endothermic transition.
An Infrared spectrum represents a fingerprint of a sample with absorption peaks which correspond to the frequencies of vibrations between the bonds of the atoms making up the material-Because each different material is a unique combination of atoms, no two compounds produce the exact same spectrum, therefore IR can result in a unique identification of every different kind of material!
Exploring Thermal Gravimetric Analysis: Applications, Techniques, and InsightsAshish Gadage
Embark on a scientific journey into the realm of Thermal Gravimetric Analysis (TGA) with our comprehensive PowerPoint presentation. Uncover the principles and applications of TGA, examining its significance in material science, chemistry, and various industries. From the basics of weight loss analysis to advanced techniques and real-world applications, this presentation offers a deep dive into the world of TGA. Join us as we unravel the mysteries of thermal analysis and its pivotal role in understanding material behavior and composition.
Slide covers three methods of thermal analysis i.e., thermogravimetry, differential thermal analysis, and differential scanning calorimetry. Thermal analysis methods are well-established techniques in research laboratories of pharmaceutical industry. Thermal analysis includes all methods measuring some parameter during the heating of a sample .Thermal analysis is widely used to study the thermal stability, char content, and decomposition temperature of polymer composites reinforced with natural/synthetic fibers/or nanosized fillers etc.
Fourier transform infrared spectroscopy: advantage and disadvantage of conventional infrared spectroscopy, introduction to FTIR ,principle of FTIR, working, advantage, disadvantage and application of FTIR.
In DSC the heat flow is measured and plotted against temperature of furnace or time to get a thermo gram. This is the basis of Differential Scanning Calorimetry (DSC).
The deviation observed above the base (zero) line is called exothermic transition and below is called endothermic transition.
An Infrared spectrum represents a fingerprint of a sample with absorption peaks which correspond to the frequencies of vibrations between the bonds of the atoms making up the material-Because each different material is a unique combination of atoms, no two compounds produce the exact same spectrum, therefore IR can result in a unique identification of every different kind of material!
Exploring Thermal Gravimetric Analysis: Applications, Techniques, and InsightsAshish Gadage
Embark on a scientific journey into the realm of Thermal Gravimetric Analysis (TGA) with our comprehensive PowerPoint presentation. Uncover the principles and applications of TGA, examining its significance in material science, chemistry, and various industries. From the basics of weight loss analysis to advanced techniques and real-world applications, this presentation offers a deep dive into the world of TGA. Join us as we unravel the mysteries of thermal analysis and its pivotal role in understanding material behavior and composition.
Thermogravimetric analysis or thermal gravimetric analysis (TGA) is a method of thermal analysis in which the mass of a sample is measured over time as the temperature changes
In thermogravimetric analysis, the change in weight in
relation to a change in temperature in a controlled environment is measured. Heat is used in TGA to force
reactions and physical changes in materials. Thermogravimetric analysis (TGA) is a reliable method to determine
endotherms, exotherms, measure oxidation processes, thermal stability, decomposition points of explosives,
characteristics of polymers, solvent residues, the level of organic and inorganic components of a mixture,
degradation temperatures of a material, and the absorbed moisture content of materials. Materials analyzed by
thermogravimetric analysis include explosives, petroleum, chemicals, biological samples, polymers, composites,
plastics, adhesives, coatings, organic materials, and pharmaceuticals.The thermogravimetric analysis instrument usually consists of a high-precision balance and sample pan.
The pan holds the sample
material and is located in a
furnace or oven that is
heated or cooled during the
experiment. A thermocouple
is used to accurately control
and measure the
temperature within the oven.
The mass of the sample is
constantly monitored during
the analysis. An inert or
reactive gas may be used to
purge and control the
environment. The analysis is
performed by gradually
raising the temperature and plotting the
substances weight against temperature. A
computer is utilized to control the
instrument and to process the output
curves.
The investigation of thermodynamic properties and reactivity yields interesting insights into the chemistry of newly synthesized substances. With thermal analysis extensive information can be gained from small samples (often only a few milligrams). In addition, the data obtained by thermal analysis can be used to plan and optimize a synthesis. Among the most important applications are identification and purity analysis, and the determination of characteristic temperatures and enthalpies of phase transitions (melting, vaporization), phase transformations, and reactions. Investigations into the kinetics of consecutive reactions and decomposition reactions are also possible. With the instruments available today such analyses can usually be performed quickly and easily. In this review the fundamentals of thermoanalytical methods are described and illustrated with selected examples of applications to low and high molecular weight compounds.
The prostate is an exocrine gland of the male mammalian reproductive system
It is a walnut-sized gland that forms part of the male reproductive system and is located in front of the rectum and just below the urinary bladder
Function is to store and secrete a clear, slightly alkaline fluid that constitutes 10-30% of the volume of the seminal fluid that along with the spermatozoa, constitutes semen
A healthy human prostate measures (4cm-vertical, by 3cm-horizontal, 2cm ant-post ).
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Tom Selleck Health: A Comprehensive Look at the Iconic Actor’s Wellness Journeygreendigital
Tom Selleck, an enduring figure in Hollywood. has captivated audiences for decades with his rugged charm, iconic moustache. and memorable roles in television and film. From his breakout role as Thomas Magnum in Magnum P.I. to his current portrayal of Frank Reagan in Blue Bloods. Selleck's career has spanned over 50 years. But beyond his professional achievements. fans have often been curious about Tom Selleck Health. especially as he has aged in the public eye.
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Introduction
Many have been interested in Tom Selleck health. not only because of his enduring presence on screen but also because of the challenges. and lifestyle choices he has faced and made over the years. This article delves into the various aspects of Tom Selleck health. exploring his fitness regimen, diet, mental health. and the challenges he has encountered as he ages. We'll look at how he maintains his well-being. the health issues he has faced, and his approach to ageing .
Early Life and Career
Childhood and Athletic Beginnings
Tom Selleck was born on January 29, 1945, in Detroit, Michigan, and grew up in Sherman Oaks, California. From an early age, he was involved in sports, particularly basketball. which played a significant role in his physical development. His athletic pursuits continued into college. where he attended the University of Southern California (USC) on a basketball scholarship. This early involvement in sports laid a strong foundation for his physical health and disciplined lifestyle.
Transition to Acting
Selleck's transition from an athlete to an actor came with its physical demands. His first significant role in "Magnum P.I." required him to perform various stunts and maintain a fit appearance. This role, which he played from 1980 to 1988. necessitated a rigorous fitness routine to meet the show's demands. setting the stage for his long-term commitment to health and wellness.
Fitness Regimen
Workout Routine
Tom Selleck health and fitness regimen has evolved. adapting to his changing roles and age. During his "Magnum, P.I." days. Selleck's workouts were intense and focused on building and maintaining muscle mass. His routine included weightlifting, cardiovascular exercises. and specific training for the stunts he performed on the show.
Selleck adjusted his fitness routine as he aged to suit his body's needs. Today, his workouts focus on maintaining flexibility, strength, and cardiovascular health. He incorporates low-impact exercises such as swimming, walking, and light weightlifting. This balanced approach helps him stay fit without putting undue strain on his joints and muscles.
Importance of Flexibility and Mobility
In recent years, Selleck has emphasized the importance of flexibility and mobility in his fitness regimen. Understanding the natural decline in muscle mass and joint flexibility with age. he includes stretching and yoga in his routine. These practices help prevent injuries, improve posture, and maintain mobilit
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TEST BANK for Operations Management, 14th Edition by William J. Stevenson, Verified Chapters 1 - 19, Complete Newest Version.pdf
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Title: Sense of Taste
Presenter: Dr. Faiza, Assistant Professor of Physiology
Qualifications:
MBBS (Best Graduate, AIMC Lahore)
FCPS Physiology
ICMT, CHPE, DHPE (STMU)
MPH (GC University, Faisalabad)
MBA (Virtual University of Pakistan)
Learning Objectives:
Describe the structure and function of taste buds.
Describe the relationship between the taste threshold and taste index of common substances.
Explain the chemical basis and signal transduction of taste perception for each type of primary taste sensation.
Recognize different abnormalities of taste perception and their causes.
Key Topics:
Significance of Taste Sensation:
Differentiation between pleasant and harmful food
Influence on behavior
Selection of food based on metabolic needs
Receptors of Taste:
Taste buds on the tongue
Influence of sense of smell, texture of food, and pain stimulation (e.g., by pepper)
Primary and Secondary Taste Sensations:
Primary taste sensations: Sweet, Sour, Salty, Bitter, Umami
Chemical basis and signal transduction mechanisms for each taste
Taste Threshold and Index:
Taste threshold values for Sweet (sucrose), Salty (NaCl), Sour (HCl), and Bitter (Quinine)
Taste index relationship: Inversely proportional to taste threshold
Taste Blindness:
Inability to taste certain substances, particularly thiourea compounds
Example: Phenylthiocarbamide
Structure and Function of Taste Buds:
Composition: Epithelial cells, Sustentacular/Supporting cells, Taste cells, Basal cells
Features: Taste pores, Taste hairs/microvilli, and Taste nerve fibers
Location of Taste Buds:
Found in papillae of the tongue (Fungiform, Circumvallate, Foliate)
Also present on the palate, tonsillar pillars, epiglottis, and proximal esophagus
Mechanism of Taste Stimulation:
Interaction of taste substances with receptors on microvilli
Signal transduction pathways for Umami, Sweet, Bitter, Sour, and Salty tastes
Taste Sensitivity and Adaptation:
Decrease in sensitivity with age
Rapid adaptation of taste sensation
Role of Saliva in Taste:
Dissolution of tastants to reach receptors
Washing away the stimulus
Taste Preferences and Aversions:
Mechanisms behind taste preference and aversion
Influence of receptors and neural pathways
Impact of Sensory Nerve Damage:
Degeneration of taste buds if the sensory nerve fiber is cut
Abnormalities of Taste Detection:
Conditions: Ageusia, Hypogeusia, Dysgeusia (parageusia)
Causes: Nerve damage, neurological disorders, infections, poor oral hygiene, adverse drug effects, deficiencies, aging, tobacco use, altered neurotransmitter levels
Neurotransmitters and Taste Threshold:
Effects of serotonin (5-HT) and norepinephrine (NE) on taste sensitivity
Supertasters:
25% of the population with heightened sensitivity to taste, especially bitterness
Increased number of fungiform papillae
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2. THERMAL ANALYSIS
• Thermal analysis is a branch of materials science & a group of
analysis which study the property of material when the change
with temperature .
• In this technique mass of the substance is measure as the form of
temperature while it a subjected to control temperature.
Types of thermal analysis
Thermogravimetric Analysis (TGA or TG)
Differential Scanning Calorimetry (DSC)
Derivative Thermogravimetry(DTG)
Differential thermal analysis (DTA)
2
3. INTRODUCTION (TGA)
Thermogravimetry(TG) is the branch of thermal analysis which
examines the mass change of a sample as a function of temperature
(in the scanning mode) or as a function of time (in the isothermal
mode).
Thermogravimetric analysis is a method of thermal analysis in which
changes in physical and chemical properties of materials are
measured as a function of increasing temperature rate or as a
function of time.
3
4. Types of Thermogravimetry
There are three types of Thermogravimetry :
1. Isothermal /static Thermogravimetry
2. Quasistatic Thermogravimetry
3. Dynamic Thermogravimetry
1.Isothermal /static Thermogravimetry: in this technique the sample
weight is recorded as a function of time at constsnt temperature.
2. Quasistatic Thermogravimetry: in this technique the sample is
heated to constant weight at each of the series of increasing
temperature.
3. Dynamic Thermogravimetry: in this technique a sample is heated in
an environment whose temperature is changing in temperature
manner generally at linear rate .
4
5. Thermo gravimetric analysis(TGA)
Principle:
In Thermogravimetric analysis, mass of the substance is
measure as the function of temperature while it is subjected to
control temperature program the resulted is TG curve or
Thermogravimetric curve time or temperature is plotted on x-
axis or mass is plotted on y-axis.
Temperature - 0°c -2000°c
Change in mass of our analyte is studied because of different
physical or chemical transition.
5
6. Cont…
It is used in analysis of volatile products, gaseous products
lost during the reaction in Thermoplastics, Thermosets,
elastomers, films, fibers, paints etc.
The change in the weight of the substance is recorded as a
function of temperature or time. The temperature is increased
at a constant rate for a known initial weight of the substance
and the changes in weights are recorded as a function of
temperature at different time interval.
6
7. Types of transition
Two types of transition occurs
1. Physical transition
2. chemical transition
1.Physical transition
• Adsorption
• Desorption
• Sublimation
• Evaporation
• Vaporization
2.Chemical transitation
• Oxidation
• Reduction
• Chemosorption
• Loss on drying
• degradation 7
8. Types of Graph
1.Disorption
2. Adsorption
3. Polymer analyte
4. Loss on drying
5. Oxidation followed by decomposition
Instrumentation
Components of instrumentation:
A. Recording balance
B. Sample holder
C. Furnace
D. Furnace temperature programmer/ controller
E. Recorder 8
10. • TG curves are recorded using a Thermobalance. It consists of
an electronic microbalance, a furnace
• It consists of-
1) Microbalance
2) Recorder balance
3) Sample holder
4) Furnace
5) Recorder
6) Data recording unit
7) Heating rate
8) Time measurement
10
11. 1.Microbalance
• It is the most important component of thermobalance. It is used
to record a change in mass of sample or substance.
• An ideal microbalance must possess following features:
a) It should provide electronic signals to record the change in mass
b) It should have the capacity of auto weight
c) It operating should be user friendly
d) Modern microbalances have the ability to be not affected by
vibrations
11
12. 2. Recorder balance
Types of recorder balance
1. Deflection balances
2. Null point balances
1. Deflection balances: They are of following types:
a) Beam Type
b) Helical Type
c) Cantilevered Beam
d) Torsion Wire
12
13. (a) Deflection balances
Deflection balances are 4 types :-
• In these balance,the conversion of deflected beam take place into
weight change
• In these balance, elongation or contraction of spring occurs with
change in weight which is recorded by help of transducer.
• In this the beam is attached to hard torsion wire which act as
fulcrum
• In this balance, one end of beam is fixed and on the other end
sample is placed.
• (b) Null point balancesIt consist of sensor which detects the
deviation from the null point and restores the balance to its null
point by means of restoring force.
13
14. 3. Sample holder
• The sample to be studied is placed in sample holder or crucible. It
is attached to the weighing arm of microbalance.
• There are different types of crucibles used such as
a) Shallow pans
b) Deep crucibles
c) Loosely covered crucibles
d) Retort cups
They are made from platinum,aluminium,quartz or alumina and
some other materials like graphite, stainless steel, glass etc.
14
15. 4. Furnace
• The furnace should be designed in such a way that it produce a
linear heating range.
• It should have a hot zone which can hold sample and crucible and
its temperature corresponds to the temperature of furnace.
• The temperature ranges can affect the internal atmosphere of
furnace chamber therefore, it is necessary to choose specific type
of furnace according to the temperature ranges.
• Coils used are made of different materials :-
a) Nicrome wire or ribbon
b) Platinum
c) platinum 10% rhodium Alloy
The size of furnace is important .
15
16. 5.Recorder
• The output from the microbalance and furnace are recorded using
either chart recorder.
• The recording systems are mainly of 2 types:-
1. Time- base potentiometric strip chart recorder
2. X-Y recorder
• in the X-Y recorder, we get curves having plot of weights directly
against temperatures.
• However, the percentage mass change against temperature or
time would be more useful.
16
17. 6.Heating rate
• It is the rate of temperature increases, which is customarily
quated in degrees per minute. The heating or cooling rate is used
to be constant when the temperature/time curve is linear.
7.Time measurement
• It is done by thermocouple. Different materials are used for
measuring different ranges of temperatures i.e. chromal or
alumel thermocouple are used for T=1100°c
17
18. Factors affecting the TG curve
The factors which may affect the TG curves are classified into two main groups-
(1) Instrumental factors
(a) Furnace heating rate
(b) Furnace atmosphere
(c) Sample holder
(2) Sample characteristics includes
(a) Weight of the sample
(b) Sample particle size
(c) Heat of reaction
(d)Compctness of the sample
(e)Previous history of the sample
18
19. 1.Instrumental factors
• Furnace Heating rate:
The temperature at which the compound (or sample) decompose
depends upon the heating rate is high, the decomposition
temperature is also high. A heating rate of 3.5°c per minute is
usually recommended for reliable and reproducible TGA.
• Furnace atmosphere:
The atmosphere inside the furnace surrounding the sample has a
profound effect on the decomposition temperature of the sample.
A pure nitrogen gas from a cylinder passed through the furnace
which provides an inert atmosphere.
19
20. 2.Sample characteristics
a)Weight of sample: A small weight of sample is recommended using
a small weight eliminates the existence of temperature gradient
throughout the sample
b)Particle size of sample: The particle size of sample should be small
and uniform. The use of large particle may result in apparent very
rapid weight loss.
20
21. Applications
1. Physical transition
2. Chemical transition
3. Loss of drying
4. Purity of analyte
5. Stability of analyte
6. Determination of bound and unbound water begins at room
temperature due to dry gas flowing over sample
7. TGA, we can determine the purity and thermal stability of
both primary and secondary standard.
8. corrosion studies
9. Automatic Thermogravimetric analysis
10. Evaluation of suitable standards
21
22. References:-
Skoog, Douglas A, F James Holler and Timothy Nieman, Principles of
Instrumental Analysis,5th edition 2001.
Gurdeep R. Chatwal, Sham k. Anand, instrumental Method of chemical
analysis,5th edition, Himalayan publishing house,page no-2.701
H.H.Willard, L.L Merrit Jr.J.A Dean,F.A Settle Jr.instrumental Method of
Analysis.Wadsworth Publishing Company,USA 1986
Sharma B.K. Goel publishing House “Instrumental Methods of Analysis” pg.234-
237.
22