Effect of Temperature on Isolation and Characterization of Hydroxyapatite from Tuna (Thunnus obesus) Bone

The effect of temperature on isolation and characterization of hydroxyapatite (HAp) from tuna bone was evaluated at different temperatures ranging from 200 °C to 1200 °C. The calcined bones were characterized by thermo gravimetric analysis (TGA), Fourier transform infrared spectroscopy (FTIR), X-ray...

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Detalles Bibliográficos
Autores principales: Venkatesan, Jayachandran, Kim, Se Kwon
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2010
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5445789/
https://www.ncbi.nlm.nih.gov/pubmed/28883351
http://dx.doi.org/10.3390/ma3104761

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5445789/
https://www.ncbi.nlm.nih.gov/pubmed/28883351
http://dx.doi.org/10.3390/ma3104761

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