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Table 4 Thermal properties of starches modified with formaldehyde

From: Sucrose- and formaldehyde-modified native starches as possible pharmaceutical excipients in tableting

Parameter Thermal property (value) per %
Wheat
Thermal property (value) per %
Maize
Thermal property (value) per %
Rice
2.5% 5% 10% 20% 25% 40% 2.5% 5% 10% 20% 25% 40% 2.5% 5% 10% 20% 25% 40%
Various concentrations of the cross-linking agent used                   
 A 42.70 39.0 42.0 28.90 43.40 34.70 38.5 37.6 39.6 33.3 38.4 40.6 23.4 28.8 30.16 29.57 31.4 24.5
 B 39.00 48.5 41.60 30.40 69.50 50.10 41.4 43.2 44.6 55.1 47.3 45.9 32.7 35.5 31.27 32.15 38.1 25.1
 C 5.37 8.21 2.35 6.47 42.29 14.06 5.58 11.47 19.39 27.83 23.5 7.13 20.12 18.19 15.23 8.61 10.27 13.87
 D 300.1 304.5 310.6 299.50 284.30 297.10 291.1 297.6 302.3 297.6 298.8 298.2 173.2 184.2 196.8 224.5 239.7 266.7
 E − 0.39 − 0.119 − 1.007 2.15 − 1.43 0.14 0.97 1.02 1.04 0.34 0.73 0.64 − 4.97 − 5.87 − 7.34 − 2.17 − 1.29 2.26
  1. KEY: A = Tg Onset temp (°C); B = Tg Endset temp (°C); C = ∆H (Delta Cp) (J/ (gk)); D = *Melting/EndothermicPeak Temperature (°C); E = Peak intensity (m/N/mg); Tg = Glass Transition; ∆H = Energy change