http://www.sciepub.com/journal/JPBPC The Journal of Polymer and Biopolymer Physics Chemistry presents research articles, short communications and critical reviews of the present and future trends in polymer and biopolymer science including chemistry, physical chemistry, physics and material science. It is adressed to all scientists at universities and in industry who wish to keep abreast of advances in the topics covered. The Journal strives to publish high-impact papers that will significantly enhance our understanding of the chemistry and/or the biology of the systems under investigation. Science and Education Publishing en 2013 Science and Education Publishing Co. Ltd All rights reserved. Journal of Polymer and Biopolymer Physics Chemistry 13 1 January 2025 2013 Science and Education Publishing Co. Ltd All rights reserved. http://pubs.sciepub.com/jpbpc/13/1/1 Glass transition temperature (Tg), termed the “softening point of amorphous materials” is the temperature at which an amorphous material changes from a hard, glassy state to a soft, rubbery one. As the number-average molecular weight (Mn) of the amorphous material increases, its glass transition temperature also increases, but ultimately levels off asymptotically at a maximum value labeled Tg_∞. Differential scanning calorimetry (DSC) was utilized to evaluate Tg for eight samples of poly t-butyl methacrylate (PtBMA) whose Mn values ranged from approximately 1K to 500K. These values were then plotted against reciprocal Mn, producing a Flory-Fox equation of Tg = 114.7°C – .55 x 10 ⁵ C.g.mol^-1/Mn, with a correlation coefficient of 0.98. These experiments demonstrate the quantitative applications of DSC in evaluating the Flory-Fox equation for Poly (t-Butyl Methacrylate (PtBMA) as well as its suitability within the undergraduate chemistry laboratory.]]> Ronald P. D’Amelia, Julia Nastasi 2025-08-12 Science and Education Publishing 2025-08-12 1 13 1 7 10.12691/jpbpc-13-1-1 http://pubs.sciepub.com/jpbpc/13/1/2 - Smoked fish are a staple protein source in Côte d’Ivoire but are frequently associated with microbial contamination, which can pose serious health risks. This study investigated the microbiological quality of three commonly consumed smoked fish species, herring (Clupea harengus), horse mackerel (Trachurus trachurus), and mackerel (Scomber scombrus), sold in Daloa. Sampling was conducted across five markets between December 8. 2021, and January 13. 2023. Microbial analyses were performed using standard culture methods with serial dilutions to quantify key pathogenic bacteria, including Salmonella spp., Staphylococcus aureus, and Escherichia coli. The results indicated widespread contamination in most samples. Salmonella spp. were present in nearly all fish, except horse mackerel from Lobia market and mackerel from Orly market. Average microbial loads were 0.89.105 CFU/g for horse mackerel, 0.66.105 CFU/g for herring, and 9.3.104 CFU/g for mackerel. All samples were contaminated with Staphylococcus aureus, with the highest levels observed in horse mackerel from Lobia market (0.77.107 CFU/g). Additionally, E. coli was detected across several samples, suggesting fecal contamination at different stages of processing or handling. These findings emphasize the high prevalence of pathogenic bacteria in smoked fish marketed in Daloa, underscoring the need for stricter hygiene measures during processing, storage, and sale. Addressing these contamination risks is crucial for protecting public health and ensuring the safety of smoked fish as an essential dietary component.]]> Ibourahema COULIBALY, Adja Mansagna COULIBALY, Foba Stéphane Isaac FOBA, Kouakou Ahossi KONAN, Kra Athanase KOUASSI, Ibrahim KONATÉ 2025-11-02 Science and Education Publishing 2025-11-02 1 13 8 14 10.12691/jpbpc-13-1-2