. 2021 Jun 16;22(7):2935–2953. doi: 10.1021/acs.biomac.1c00353

Table 4. Thermal Properties of the Electrospun Fiber Mats of Commercial Poly(3-hydroxybutyrate-co-3-hydroxyvalerate) (PHBV) and Cheese Whey (CW)-Derived PHBV with 3-Hydroxyvalerate (3HV) Contents of 20 mol % (PHBVCW20), 40 mol % (PHBVCW40), and 60 mol % (PHBVCW60) in Terms of Onset Degradation Temperature (T_onset), Degradation Temperature (T_deg), Mass Loss at T_deg, and Residual Mass at 800 °C^a.

biopaper	T_5% (°C)	T_deg (°C)	mass loss at T_deg (%)	residual mass (%)
commercial PHBV2	271.0 ± 1.4^a	296.5 ± 1.2^a	80.8 ± 0.7^a	1.6 ± 0.2^a
PHBVCW20	227.5 ± 0.8^b	249.8 ± 0.7^b	61.4 ± 1.1^b	0.4 ± 0.1^b,c
PHBVCW40	206.8 ± 1.1^c	260.8 ± 0.5^c	55.6 ± 1.3^c	0.7 ± 0.2^b
PHBVCW60	214.1 ± 0.9^d	244.1 ± 0.4^d	67.4 ± 1.8^d	0.2 ± 0.1^c

Different letters (a–d) in the same column indicate a significant difference among the samples (p < 0.05).