Issue Information
روزنامه با شماره پیاپی سال 2003
Pages
4
From page
245
To page
248
Abstract
The synthesis, characterization and TG–DSC study of the compounds CdX2·ncaff, for which X: Cl, Br and I; n=1 and 2 and caff: caffeine is reported. It is verified that caffeine is coordinated through more than one coordination site, despite the fact that the nitrogen of the imidazole ring is the main coordination site. The following thermal stability trend is observed: Cl>Br>I and monoadducts are more stable than bisadducts. The thermal degradation (td) enthalpies have the values (kJ mol−1): 58.2 and 71.5; 74.9 and 91.4; 31.1 and 47.5 for Cl, Br and I mono and bisadducts, respectively.
Journal title
Food Microbiology
Serial Year
2003
Journal title
Food Microbiology
Record number
1193443
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