Studies on the pyrolysis and potential flame retardancy of low-substituted starch phosphates.

Investigations on the pyrolysis and potential flame retardancy imparted by solvent-free and semi-dry phosphorylation of different starches using sodium orthophosphates were conducted. The samples - low-substituted starch phosphates (SP) with degrees of substitution DS < 0.5 - were subjected to differential scanning calorimetry, thermogravimetry coupled with evolved gas analysis and pyrolysis - gas chromatography - mass spectrometry.

Thermal characterization of ammonium starch phosphate carbamates for potential applications as bio-based flame-retardants.

The thermal degradation of ammonium starch phosphate carbamates (SPC) with varying degrees of substitution (DS) was analyzed using differential scanning calorimetry and thermogravimetry coupled with Fourier-transformed infrared spectroscopy. The data were analyzed with regard to the structural features of SPC and with respect to its potential flame-retardant properties. It became obvious that charring of SPC and polyphosphate formation in the condensed phase increased significantly in case of rising DS of SPC.

Functional group analysis of starches reacted with urea-phosphoric acid-Correlation of wet chemical measures with FT Raman spectroscopy.

Because the degree of substitution (DS) of chemically modified starches strongly affects their physicochemical properties and applications, rapid techniques for its determination are crucial. In the present work, ammonium starch phosphates carbamates (SPC) were obtained by reacting starch with urea-phosphoric acid. DS of phosphate (DS), carbamate (DS), and ammonium groups (DS+) and contents of non-hydrolyzable amides (N) of SPC were determined using the vanadomolybdophosphoric acid and saponification methods, respectively.