Evaluation and understanding of the thermal behavior of polymers is crucial for many applications, e.g., polymer processing at relatively high temperatures, and for evaluating polymer-polymer miscibility. In this study, the differences in the thermal behavior of poly(vinyl alcohol) (PVA) raw powder and physically crosslinked films were investigated using various methods, such as thermogravimetric analysis (TGA) and derivative TGA (DTGA), differential scanning calorimetry (DSC), Fourier transform infrared spectroscopy (FTIR) and X-ray diffraction (XRD). Various strategies were adopted, e.g., film casting from PVA solutions in H₂O and D₂O and heating of samples at carefully selected temperatures, in order to provide insights about the structure-properties relationship. It was found that the physically crosslinked PVA film presents an increased number of hydrogen bonds and increased thermal stability/slower decomposition rate compared to the PVA raw powder. This is also depicted in the estimated values of specific heat of thermochemical transition. The first thermochemical transition (glass transition) of PVA film, as for the raw powder, overlaps with mass loss from multiple origins. Evidence for minor decomposition that occurs along with impurities removal is presented. The overlapping of various effects (softening, decomposition, and evaporation of impurities) has led to confusion and apparent consistencies, e.g., from the XRD, it is derived that the film has decreased crystallinity, and apparently this is in agreement with the lower value of heat of fusion. However, the heat of fusion in this particular case has a questionable meaning.

Citric acid is widely used in the Food and Pharmaceutical Industry. Various issues regarding its thermal behavior and infrared spectrum require clarification. Here, we studied citric acid monohydrate (raw, heated, freeze-dried and recrystallized from D₂O) via Differential Scanning Calorimetry, Thermogravimetric Analysis, Infrared Spectroscopy, and antioxidant capacity assay. Also, we used ab initio Density Functional Theory calculations for further supporting the interpretations of the experimental results. Citric acid monohydrate exhibits desolvation inability and upon heating does not dehydrate but esterifies. Nor by freeze drying can it be dehydrated. The heated sample is not anhydrous, it exhibits melting inability, and any fluidization occurs simultaneously with decomposition. In other words, the interpretations regarding the two endothermic peaks in the DSC curve of citric acid that have been attributed to water evaporation and melting are not correct. The increase in the molecular weight due to esterification is most likely responsible for the increased antioxidant/chelation capacity of the heated sample. We concluded that what we call citric acid monohydrate and anhydrous do not exist in a pure form (in the solid state) and actually are mixtures of different compositions of citric acid, water and a citric acid oligomer that is produced through esterification. The esterification reaction seems to be able to proceed easily under mild heating or even at room temperature. The presence of the ester oligomer and water affect the infrared spectrum of citric acid monohydrate and anhydrous and is responsible for the existence of multiple peaks in the C=O stretching region, which partially overlaps with the water H-O-H bending vibration. The insights presented in this work could be useful for optimizing the design, performance and quality of food and drug products in which citric acid is used.

The thermodynamic properties of pharmaceuticals are of major importance since they are involved in drug design, processing, optimization and modelling. In this study, a long-standing confusion regarding the thermodynamic properties of flavonoids and similar pharmaceuticals is recognized and clarified. As a case study, the thermal behavior of quercetin is examined with various techniques. It is shown that quercetin does not exhibit glass transition nor a melting point, but on the contrary, it does exhibit various thermochemical transitions (structural relaxation occurring simultaneously with decomposition). Inevitably, the physical meaning of the reported experimental values of the thermodynamic properties, such as the heat of fusion and heat capacity, are questioned. The discussion for this behavior is focused on the weakening of the chemical bonds. The interpretations along with the literature data suggest that the thermochemical transition might be exhibited by various flavonoids and other similar pharmaceuticals, and is related to the difficulty in the prediction/modelling of their melting point.