Calorimetric measurements were carried out using DSC-Q 200 (TA Instruments, Inc., New Castle, USA) and data was analyzed using a Universal Analysis TA Software.
The laboratory of Virumaa College, Tallinn University of Technology, determined the calorific value of the samples by using the bomb
calorimetric method (ISO 1928:2009).
We used spectra of 36 pellets with nine different heating values for calibration, and for testing, we left out a subset of spectra of four pellets of the same sample having the known heating value from
calorimetric measurements.
Calorimetric measurements were performed using high-sensitivity differential adiabatic scanning microcalorimeter DASM-4 (Biopribor, Pushchino, Russia), with a sensitivity >0.017 mJ x [K.sup.-1] and a noise level < [+ or -]0.05 [micro]W.
Calorimetric techniques are a type of techniques that apply a temperature change to the samples to study physical phenomena, such as the crystalline transition, fusion, vaporization, sublimation, absorption, adsorption, and desorption and chemical phenomena, such as chemisorptions, desolvation, decomposition, oxidative degradation, solid-state, and solid-gas reactions [34].
Table 1 shows the DSC
calorimetric results for initial samples and samples cured at 200[degrees]C in the oven.
Differential
calorimetric thermal analysis showed melting temperature of 163 and 169 degC for PHA produced by both strains, respectively.
Calorimetric techniques are advantageous because they do not depend on the physical nature of the sample, rarely require any prior treatment, and are completely non-invasive.
* High accuracy air velocity measurement *
Calorimetric sensor technology
The total phenolic contents of raw and g-irradiated ML water extract were determined by using the Folin-Ciocalteau
calorimetric method (Tsantili et al., 2010).