|
Collagenous material
|
Tonset/°C
|
Tmax/°C
|
∆H/J g−1
|
∆T1/2/°C
|
\(C_{{p , {\text{max}}}}^{ex}\)/J K−1 g−1
|
|---|
|
Calf leather
|
|
Chestnut tannina
|
63.1 (2.1)
|
66.3 (0.9)
|
27.7 (2.2)
|
3.2 (0.1)
|
6.7 (0.2)
|
|
Mimosa tannina
|
70.8 (1.0)
|
75.1 (1.1)
|
29.5 (2.4)
|
4.4 (0.2)
|
5.1 (0.2)
|
|
Sheep leather
|
|
Chestnut tannina
|
66.5 (1.1)
|
69.1 (1.3)
|
26.8 (2.2)
|
2.4 (0.2)
|
8.6 (0.4)
|
|
Mimosa tannina
|
70.5 (1.0)
|
73.6 (1.1)
|
29.6 (2.4)
|
3.4 (0.3)
|
7.3 (0.2)
|
|
Goat leather
|
|
Chestnut tannin
|
66.8 (0.5)
|
71.7 (1.1)
|
26.5 (2.5)
|
2.8 (0.2)
|
6.9 (0.2)
|
|
Mimosa tannin
|
76.6 (0.3)
|
79.6 (1.4)
|
28.2 (1.5)
|
2.9 (0.3)
|
7.2 (0.2)
|
|
Vegetable leather
|
88.0b
|
90.0b
|
21.8b
|
–
|
–
|
|
76.3c
|
80.1c
|
11.5c
|
–
|
–
|
|
Parchment
|
|
Calf
|
53.1 (1.3)
|
55.8 (1.8)
|
53.4 (5.0)
|
5.4 (1.2)
|
5.8 (1.0)
|
|
Sheep
|
55.5 (0.6)
|
57.4 (1.0)
|
46.4 (2.4)
|
4.6 (0.4)
|
5.8 (0.5)
|
|
Goat
|
55.1 (0.7)
|
57.6 (1.1)
|
47.5 (3.1)
|
3.6 (0.3)
|
5.6 (0.4)
|
- Literature data for new vegetable leathers are also reported
- Calf, sheep and goat leather and parchment were manufactured at INCDTP-ICPI, Bucharest. Uncertainty is the standard deviation. At least three measurements with fresh samples were performed for each leather/parchment type
- Literature data [15, 16] were obtained by performing DSC measurements at the rate of 10 °C min−1
- aRef. [29]; bRef. [15]; cRef. [16]
