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

Table 3

Thermal analysis data (TG) of starch functionalised 2-(5-(4-dimethylamino-benzylidin)-4-oxo-2-thioxo-thiazolidin-3-yl)acetic acid.

Mass %	Start temp	End temp	Weight loss %
100–40	117.87	387.58	65.03
40–20	467.42	644.86	26.37