Thermal and Photoresponsive Studies of Starch Modified with 2-(5-(4-Dimethylamino-benzylidine)-4-oxo-2-thioxo-thiazolidin-3-yl)acetic Acid

<table class="table-group" id="tab1"><tr><td><table class="table"><tr><td class="thead-hr" colspan="4"><hr/></td></tr><tr class="thead"><td align="left">Mass %</td><td align="center">Start temp.</td><td align="center">End temp.</td><td align="center">Weight loss %</td></tr><tr><td class="thead-hr" colspan="4"><hr/></td></tr><tr><td align="left">80–100</td><td align="center">104.53</td><td align="center">261.75</td><td align="center">10</td></tr><tr><td align="left">60–20</td><td align="center">277.74</td><td align="center">350.70</td><td align="center">80</td></tr><tr class="table-tr"><td colspan="4"><hr class="tbody-hr"/></td></tr></table></td></tr></table>

International Journal of Carbohydrate Chemistry

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Table 1

Table 1: Thermal and Photoresponsive Studies of Starch Modified with 2-(5-(4-Dimethylamino-benzylidine)-4-oxo-2-thioxo-thiazolidin-3-yl)acetic Acid 