Artículo

Effect of temperature on Mark-Houwink-Kuhn-Sakurada (MHKS) parameters of chañar brea gum solutions

Torres, Maria Fernanda; Lazo Delgado, LismetIcon ; Filippa, Mauricio Andres; Masuelli, Martin AlbertoIcon
Fecha de publicación: 11/2020
Editorial: Science and Education Publishing
Revista: Journal of Polymer and Biopolymer Physics Chemistry
ISSN: 2373-3403
e-ISSN: 2373-3411
Idioma: Inglés
Tipo de recurso: Artículo publicado
Clasificación temática:

Resumen

Chañar brea gum (CBG) is a water soluble exudate from the Cercidium praecox tree. The CBG was incorporated into the Argentine Food Code in 2013, due to its ancestral background and its current food uses. CBG could also be used as additive and/or excipient in pharmacological formulations. In this work Mark-Houwink-Kuhn-Sakurada (MHKS) parameters of CBG solutions and temperature effect on hydrodynamic parameters are reported. The analyzed values for this constants indicated a spherical conformation, and it can be concluded that CBG macromolecule has a very good solubility in water.
Palabras clave: CHAÑAR BREA GUM , Mark-Houwink-Kuhn-Sakurada Parameters , Temperature Effect
 
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info:eu-repo/semantics/openAccess Excepto donde se diga explícitamente, este item se publica bajo la siguiente descripción: Creative Commons Attribution-NonCommercial-ShareAlike 2.5 Unported (CC BY-NC-SA 2.5)
Identificadores
URI: http://hdl.handle.net/11336/126443
URL: http://pubs.sciepub.com/jpbpc/8/1/3/
DOI: http://dx.doi.org/10.12691/jpbpc-8-1-3
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Articulos(INFAP)
Articulos de INST. DE FISICA APLICADA "DR. JORGE ANDRES ZGRABLICH"
Citación
Torres, Maria Fernanda; Lazo Delgado, Lismet; Filippa, Mauricio Andres; Masuelli, Martin Alberto; Effect of temperature on Mark-Houwink-Kuhn-Sakurada (MHKS) parameters of chañar brea gum solutions; Science and Education Publishing; Journal of Polymer and Biopolymer Physics Chemistry; 8; 1; 11-2020; 28-30
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