Temperature effect on chicken egg shell investigated by XRD, TGA and FTIR
The chicken egg shell powders were annealed in air at the temperature range of 200-900°C for 4 h. The crystal structures were analyzed by x-ray diffraction (XRD), thermogravimetric analysis (TGA) and fourier transform infrared (FTIR). The natural phase was identified as calcite and no other crystall...
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| Main Authors: | , , , |
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| Other Authors: | |
| Format: | Conference or Workshop Item |
| Published: |
2018
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| Subjects: | |
| Online Access: | https://repository.li.mahidol.ac.th/handle/123456789/19199 |
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| Institution: | Mahidol University |