Artículo

Influence of the Ionic Strength in the Intrinsic Viscosity of Xanthan Gum. An Experimental Review

Vega, Enrique D.; Vásquez, ElenaIcon ; Diaz, Jorge R. A.; Masuelli, Martin AlbertoIcon
Fecha de publicación: 12/2015
Editorial: Science and Education Publishing
Revista: Journal of Polymer and Biopolymer Physics Chemistry
ISSN: 2373-3403
Idioma: Inglés
Tipo de recurso: Artículo publicado
Clasificación temática:

Resumen

This study involves the influence of ionic strength in intrinsic viscosity of xanthan gum. The best concentration of monovalent and bivalent cations chloride salts is evaluated. The salt concentration is 0.001 M for monovalent cations and 3 x 10-5 M for bivalent cations and the hydrodynamic radius is maximum for these concentrations. The minimal concentration is in the range of 0.01 to 0.1 M for different cations.
Palabras clave: Xanthan Gum , Ionic Strength , Intrinsic Viscosity , Review
 
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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/11336/66509
URL: http://pubs.sciepub.com/jpbpc/3/1/3/index.html
Colecciones
Articulos(INFAP)
Articulos de INST. DE FISICA APLICADA "DR. JORGE ANDRES ZGRABLICH"
Citación
Vega, Enrique D.; Vásquez, Elena; Diaz, Jorge R. A.; Masuelli, Martin Alberto; Influence of the Ionic Strength in the Intrinsic Viscosity of Xanthan Gum. An Experimental Review; Science and Education Publishing; Journal of Polymer and Biopolymer Physics Chemistry; 3; 1; 12-2015; 12-18
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