$($a$)$ To prepare sweet syrup, normally granulated table sugar $(80\%$ crystallinity$)$ is added to water and heated at higher temperature. If you perform TGA and DSC of this mixture $(50\%$ sugar $+50\%$ water$)$ in the temperature range of $-30C$ to $150C,$ plot the TGA and DSC curve you expect. Define different thermal changes that might or might not occur with explanation

$($b$)$ An industry gave you a polymeric material claiming it to be perfectly rystalline with high

$[6]$

electrical conductivity. Whether it can be confirmed by any thermal analysis technique$/$techniques$?$ If yes, which techniques and how $\%$ of crystallinity can be measured if there is an amorphous content? Draw the thermograms of fully crystalline and partially crystalline materials.

$1+1+2+2$

$($a$)$ Describe modulated temperature DSC$?$ What are the primary advantages of this technique over conventional DSC$?$

$($b$)$ A dimensional change of $150m$ occurs to a $10mm$ long $($initial length$)$ sample in the temperature range of $50$ to $120C,$ Calculate the linear thermal expansion coefficient.

$[2]$

$($c$)$ Which thermal analysis technique can be used to measure the Curie temperature of a magnetic sample and how?

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