# Thermal Properties of Ultrasound-Extracted Okra Mucilage
## 3 Results and Discussion
### Characterization of Thermal Properties
#### 3.3.2 Thermogravimetric Analysis (TGA)  
To ensure the suitability of materials for various applications, it is crucial to understand their thermal stability. By understanding the behavior of polysaccharides under different thermal conditions, it is possible to predict their performance in applications such as food processing, pharmaceuticals, and cosmetics, among others. Therefore, studying the thermal stability of polysaccharides is a critical step in their characterization and application development. The thermogravimetry (TG) and differential thermogravimetry (DTG) methods were utilized to examine the thermal stability of okra polysaccharides. These techniques involve heating a sample with a controlled temperature increase over time and measuring the resulting change in weight. TGA curves can be generated by plotting mass or % mass versus time or temperature at the end of the measurement, while DTA curves are obtained by taking the first derivatives of the TGA results with respect to time or temperature. These curves provide information about the rate of mass change during heating and can be used to assess the thermal stability of the material. The TG and DTG curves were utilized to analyze the disintegration patterns of okra polysaccharides at elevated temperatures in samples with a 1:10 to 1:50 solid/solvent ratio (Figure 4). The thermal stability of okra polysaccharides can be analyzed by examining the TGA curves, which can be divided into two stages according to Table 3. In the first stage, a small weight loss occurs due to the desorption of hydrogen-bonded moisture from the polysaccharide structure. The second stage corresponds to the degradation of the polysaccharide, which results in significant weight loss above 240 \({}^{\circ}\)C. Drawing from these outcomes, one can conclude that okra polysaccharides exhibit good thermal resistance. This finding is consistent with previous studies conducted by other researchers, who have stated that the key phase of polysaccharide fractions' degradation usually takes place within the range of 210 to 320 \({}^{\circ}\)C [20; 33; 34]. The TGA curves of the okra polysaccharides (Figure 4) did not exhibit significant weight loss up to 200 \({}^{\circ}\)C, indicating a high level of thermal stability. This finding is  
Figure 4: Thermogravimetric analysis (TGA) of the UAEOP obtained under different conditions (**(a)**: 1:10 g/mL, **(b)**: 1:25 g/mL, (c): 1:25 g/mL, and (d): 1:50 g/mL). \begin{table}
\begin{tabular}{c c c c c} \hline \hline
**Solid/Solvent Ratio** & **Degradation Stage** & **T\({}_{\text{peak}}\) (\({}^{\circ}\)C)** & **Weight Loss (\%)** & **Residue (\%)** \\ \hline \multirow{2}{*}{1:10 g/mL} & I & 84.86 & 14.23 & 27.48 \\  & II & 279.57 & 58.29 & \\ \hline \multirow{2}{*}{1:25 g/mL} & I & 84.86 & 12.78 & 16.74 \\  & II & 281.58 & 70.48 & \\ \hline \multirow{2}{*}{1:30 g/mL} & I & 83.85 & 12.9 & 16.81 \\  & II & 280.57 & 70.29 & \\ \hline \multirow{2}{*}{1:50 g/mL} & I & 89.9 & 13.35 & 26.06 \\  & II & 280.57 & 60.59 & \\ \hline \hline \end{tabular}
\end{table} 
Table 3: Thermogravimetric analysis (TGA) results of okra polysaccharides obtained under different UAE conditions. consistent with the results reported by [PERSON] et al. [31]. Okra polysaccharides' high thermal stability makes them a promising material for various industrial applications where thermal stability is a critical requirement. Additionally, the statement also highlights that okra polysaccharides have higher thermal stability compared to other biopolymers such as starch. [PERSON] et al. [35] explored the thermal stability of okra fibers using thermogravimetric analysis since natural fibers' low thermal stability is one of the primary constraints in their use in biocomposites. They discovered that the TG curve of okra fibers showed three stages of weight loss. The first weight-loss stage (8%) occurred between 30 and 110 \({}^{\circ}\)C, which was ascribed to the fibers' water evaporation.