{'fraction_non_alphanumeric': 0.018480492813141684, 'fraction_numerical': 0.0, 'mean_word_length': 5.055900621118012, 'pattern_counts': {'":': 0, '<': 0, '<?xml version=': 0, '>': 0, 'https://': 0, 'lorem ipsum': 0, 'www.': 0, 'xml': 0}, 'pii_count': 0, 'substrings_counts': 0, 'word_list_counts': {'cursed_substrings.json': 0, 'profanity_word_list.json': 0, 'sexual_word_list.json': 0, 'zh_pornsignals.json': 0}}
Pyrolysis Behavior and Themostability of Branched-Chain and Hydroxylated Straight-Chain Fatty Acid Moleculars

The weight loss behaviors and thermostability of four iso and anteiso branched-chain fatty acids, and four hydroxylated straight-chain saturated fatty acids in air and nitrogen flows were studied by thermogravimetry (TG) and derivative thermogravimetry (DTG). The branched acids showed a simple weight loss pattern in their TG and DTG curves in both air and nitrogen flows, whereas a more complicated pattern was observed for the hydroxy fatty acids. The TG and DTG curves of the fatty acids shifted to the higher-temperature side with an increase in the number of carbon atoms. The weight loss was found to be caused mainly by evaporation accompanied with a small degree of decomposition. Thermostability of the hydroxy fatty acids evaluated with initial temperature of weight loss was shown to be superior to that of the straight- and branced-chain fatty acids.