{"title":"猪骨的热刺激电流分析","authors":"Zhu Yafei, W. Zonghan, Xu Fudong","doi":"10.1109/ISE.1988.38645","DOIUrl":null,"url":null,"abstract":"A peak of 10/sup -8/ A was found at 75 degrees C in the TSC (thermally stimulated current) spectrum of crude bone. This peak disappeared in the second cycle of a TSC experiment performed immediately after the first cycle. It reappeared after the sample was exposed to the atmosphere for a few days. When the sample was turned over, the direction of the peak was not changed. After the sample was dried completely, the peak at 75 degrees C disappeared. Another peak, which was much smaller than the peak at 75 degrees C, appeared around 95 degrees C, and its direction could not be reversed by turning the sample over. X-ray diffraction and infrared absorption were used as complementary analysis techniques. It is concluded from these experiments that the larger peak originated from the free water and the smaller one is due to crystallization water, keratin and peptide, etc.<<ETX>>","PeriodicalId":199976,"journal":{"name":"6th International Symposium on Electrets,(ISE 6) Proceedings.","volume":"102 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"1988-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"The analysis of thermally stimulated current of pig bone\",\"authors\":\"Zhu Yafei, W. Zonghan, Xu Fudong\",\"doi\":\"10.1109/ISE.1988.38645\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"A peak of 10/sup -8/ A was found at 75 degrees C in the TSC (thermally stimulated current) spectrum of crude bone. This peak disappeared in the second cycle of a TSC experiment performed immediately after the first cycle. It reappeared after the sample was exposed to the atmosphere for a few days. When the sample was turned over, the direction of the peak was not changed. After the sample was dried completely, the peak at 75 degrees C disappeared. Another peak, which was much smaller than the peak at 75 degrees C, appeared around 95 degrees C, and its direction could not be reversed by turning the sample over. X-ray diffraction and infrared absorption were used as complementary analysis techniques. It is concluded from these experiments that the larger peak originated from the free water and the smaller one is due to crystallization water, keratin and peptide, etc.<<ETX>>\",\"PeriodicalId\":199976,\"journal\":{\"name\":\"6th International Symposium on Electrets,(ISE 6) Proceedings.\",\"volume\":\"102 1\",\"pages\":\"0\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"1988-09-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"6th International Symposium on Electrets,(ISE 6) Proceedings.\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.1109/ISE.1988.38645\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"6th International Symposium on Electrets,(ISE 6) Proceedings.","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1109/ISE.1988.38645","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
The analysis of thermally stimulated current of pig bone
A peak of 10/sup -8/ A was found at 75 degrees C in the TSC (thermally stimulated current) spectrum of crude bone. This peak disappeared in the second cycle of a TSC experiment performed immediately after the first cycle. It reappeared after the sample was exposed to the atmosphere for a few days. When the sample was turned over, the direction of the peak was not changed. After the sample was dried completely, the peak at 75 degrees C disappeared. Another peak, which was much smaller than the peak at 75 degrees C, appeared around 95 degrees C, and its direction could not be reversed by turning the sample over. X-ray diffraction and infrared absorption were used as complementary analysis techniques. It is concluded from these experiments that the larger peak originated from the free water and the smaller one is due to crystallization water, keratin and peptide, etc.<>
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