| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 215617 | The Journal of Chemical Thermodynamics | 2013 | 7 Pages |
Heat capacities were measured for two samples of potato starch. The experimental results allowed us to obtain the accurate values of thermodynamic properties for this material. Energies and enthalpies of combustion for starch and α-d-glucose were determined by combustion calorimetry. The saturated vapour pressure of α-d-glucose was measured by the integral Knudsen effusion method. The values of standard sublimation entropy of α-D-glucose obtained on the basis of vapor pressure data and evaluated from quantum chemical calculations and combustion calorimetry are in a satisfactory agreement.
Graphical abstractFigure optionsDownload full-size imageDownload as PowerPoint slideHighlights► Heat capacities and enthalpies of formation for starch were determined. ► Vapour pressure of α-d-glucose was measured by Knudsen method. ► Ideal-gas properties for α-d-glucose were calculated.
