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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...
| Autores principales: | , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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MDPI
2010
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| 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 |