FURTHER CONSIDERATION OF TEMPERATURE-MEASUREMENT AND CONTROL IN THERMOGRAVIMETRY

A previous paper to NATAS in 1992 discussed the importance of more pre cise temperature measurement and control in quantitative thermoanalyti cal techniques. In particular, the locations of the temperature measur ement and temperature control sensors are critical. These can have a s ignificant effect on the determination of the beginning and ending of reactions and subsequent evaluation of relevant quantitative parameter s. Experiments have been carried out on the dehydration of calcium oxa late using a thermobalance utilizing an infrared gold image furnace wi th the measurement and control temperature sensors. These are disposed in the three different configurations that are used in thermoanalytic al techniques. Significant differences have been found between the thr ee methods. These illustrate that using one temperature sensor for bot h temperature measurement and for temperature control purposes provide s the most relevant data for use in further analysis of reaction kinet ics, etc.