Table 5. Unit Cell Parameters a, b, and c of the Poly(3-hydroxybutyrate) (PHB)-Type and Poly(3-hydroxyvalerate) (PHV)-Type Crystalline Lattices and Percentage of Crystallinity of the Electrospun Fibers of Cheese Whey (CW)-Derived Poly(3-hydroxybutyrate-co-3-hydroxyvalerate) (PHBV) with 3-hydroxyvalerate (3HV) Contents of 20 mol % (PHBVCW20), 40 mol % (PHBVCW40), and 60 mol % (PHBVCW60).
| PHB-like lattice (Å) |
PHV-like lattice (Å) |
crystallinity | |||||
|---|---|---|---|---|---|---|---|
| a | b | c | a | b | c | % | |
| PHBa | 5.73 | 13.15 | 5.96 | 73 | |||
| PHBVCW20 | 5.75 | 13.14 | 5.94 | 45 | |||
| PHBVCW40 | 5.78 | 13.18 | 5.90 | 9.35 | 9.86 | 5.61 | 37 |
| PHBVCW60 | 9.25 | 9.85 | 5.72 | 47 | |||
| PHVa | 9.52 | 10.08 | 5.56 | ||||
a
Taken from ref (8).