Temperature effect on chicken egg shell investigated by XRD, TGA and FTIR

• Main Authors: K. Naemchan, S. Meejoo, W. Onreabroy, P. Limsuwan
• Other Authors: King Mongkuts University of Technology Thonburi
• Format: Conference or Workshop Item
• Published: 2018
• Subjects: Engineering
• Online Access: https://repository.li.mahidol.ac.th/handle/123456789/19199
• Institution: Mahidol University

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...