In differential scanning calorimetry (DSC) analysis for degree of gelatinization determination, the sample is usually hydrated to ratio 2 to 1. That is 2 of water to 1 of solid. However, when you input the data into the software for analysis, most scientists include the total mass (solid and water). The peak integration of the thermogram is done to show specific enthalpy in J/g. Should the heat flow during gelatinization shown with a peak be considered as a function of the solid mass alone or it should include the mass of the solid and water?
Actually in my case i got strange results using the total mass. The results were much better and more coherent comparing with the values published before in other articles when i considered only the solid weight.
The Thing is that i gave the DSC the total mass and then recalculated the peak integration considering only the solid mass.
I hope this can help.