Calafiori A R, Imbrogno L, Martino G, Nastro A, Rosati C, Marotta M
Department of Chemistry, University of Calabria, Rende, CS.
Boll Soc Ital Biol Sper. 1993 Nov;69(11):691-8.
The paper describes thermoanalytical data obtained from rat limb bones by TG, DTG and DSC. Analyses were performed on bone samples from femurs, tibiae and humeri, either crude and extracted with acetone and/or sodium dodecylsulphate. The DSC curves show an endothermic reaction at 85 degrees C and a sharp exothermic peak at 337 degrees C, followed by an exothermic profile between 350 degrees-650 degrees C. Mean weight changes are: 34.28% total weight loss (25 degrees-800 degrees C); 7.33% water loss (25 degrees-200 degrees C); 26.21% organic loss (200 degrees-800 degrees C). Thermal analysis on diaphyseal and epiphyseal bone samples evidences an organic content of 24.54% for diaphyseal compact bone tissue and of 30.62% for epiphyseal trabecular bone tissue (p < .005). The values obtained from different bones and by different treatment of samples are compared.
本文描述了通过热重分析（TG）、微商热重分析（DTG）和差示扫描量热法（DSC）从大鼠四肢骨骼获得的热分析数据。对股骨、胫骨和肱骨的骨样本进行了分析，样本有未经处理的，也有用丙酮和/或十二烷基硫酸钠提取过的。DSC曲线显示在85℃有一个吸热反应，在337℃有一个尖锐的放热峰，随后是350℃至650℃之间的放热曲线。平均重量变化为：总失重34.28%（25℃至800℃）；失水量7.33%（25℃至200℃）；有机成分损失26.21%（200℃至800℃）。对骨干和骨骺骨样本的热分析表明，骨干密质骨组织的有机含量为24.54%，骨骺小梁骨组织的有机含量为30.62%（p < 0.005）。比较了从不同骨骼以及通过对样本进行不同处理所获得的值。
