Phase Equilibrium of Methane Hydrate in Aqueous Solutions of Polyacrylamide, Xanthan Gum, and Guar Gum

2019 ◽  
Vol 64 (4) ◽  
pp. 1650-1661 ◽  
Author(s):  
Pawan Gupta ◽  
Vishnu Chandrasekharan Nair ◽  
Jitendra S. Sangwai
Keyword(s):  
Phase Equilibrium ◽  
Aqueous Solutions ◽  
Methane Hydrate ◽  
Xanthan Gum ◽  
Guar Gum

Flory–Huggins Parameters of Guar Gum, Xanthan Gum, Agarose, and Gellan Gum in Aqueous Solutions

2019 ◽  
Vol 61 (1) ◽  
pp. 29-38 ◽  
Author(s):  
A. P. Safronov ◽  
L. V. Adamova ◽  
G. V. Kurlyandskaya
Keyword(s):  
Aqueous Solutions ◽  
Xanthan Gum ◽  
Guar Gum ◽  
Gellan Gum

Phase Equilibrium of Methane Hydrate in Aqueous Solutions of Clay Stabilizers

2020 ◽  
Author(s):  
Yuanxin Yao ◽  
Lu Liu ◽  
Xuebing Zhou ◽  
Dongliang Li ◽  
Deqing Liang
Keyword(s):  
Phase Equilibrium ◽  
Aqueous Solutions ◽  
Methane Hydrate

Phase Equilibrium Data of Methane Hydrate in the Aqueous Solutions of Additive Mixtures (THF + TBAC)

2016 ◽  
Vol 61 (10) ◽  
pp. 3498-3503 ◽  
Author(s):  
Wen-Zhi Wu ◽  
Jin-An Guan ◽  
Xiao-Dong Shen ◽  
Ling-Li Shi ◽  
Zhen Long ◽  
...  
Keyword(s):  
Phase Equilibrium ◽  
Aqueous Solutions ◽  
Methane Hydrate ◽  
Phase Equilibrium Data ◽  
Equilibrium Data

scholarly journals Pharmacological comparison of four biopolymeric natural gums as hemostatic agents for management of bleeding wounds: preliminary in vitro and in vivo results

2021 ◽  
Vol 7 (1) ◽  
Author(s):  
Himanshu Kushwah ◽  
Nidhi Sandal ◽  
Meenakshi Chauhan ◽  
Gaurav Mittal
Keyword(s):  
Xanthan Gum ◽  
Guar Gum ◽  
Human Lymphocytes ◽  
Sprague Dawley ◽  
Gum Tragacanth ◽  
Civilian Trauma ◽  
Sprague Dawley Rats ◽  
Cytotoxicity Studies

Abstract Background Uncontrolled bleeding is one of the primary reasons for preventable death in both civilian trauma and military battle field. This study evaluates in vitro and in vivo hemostatic potential of four biopolymeric natural gums, namely, gum tragacanth, guar gum, xanthan gum, and gum acacia. In vitro evaluation of whole blood clotting time and erythrocyte agglutination assay were carried out. In vitro cytotoxicity studies with respect to each gum were done in human lymphocytes to ascertain percent cell viability. In vivo hemostatic potential of each gum (as sponge dressing and powder form) was evaluated in Sprague Dawley rats using tail bleeding assay and compared with commercially available hemostatic sponge. Other important parameters like (a) time taken for complete hemostasis, (b) amount of blood absorbed, (c) adherence strength of developed hemostatic dressing(s), (d) incidence of re-bleeding, and (e) survival of animals were also studied. Results Of the four test gums studied, xanthan gum (@3mg/ml of blood) and gum tragacanth (@35mg/ml of blood) were able to clot blood in least time (58.75±6.408 s and 59.00±2.082 s, respectively) and exhibited very good hemostatic potential in vitro. Except for xanthan gum, all other test gums did not exhibit any significant cytotoxicity at different time points till 24 h. In rat tail bleeding experiments, gum tragacanth sponge dressing and powder achieved hemostasis in least time (156.2±12.86 s and 76±12.55 s, respectively) and much earlier than commercially available product (333.3±38.84 s; p˂0.01). Conclusion Results indicate potential of gum tragacanth to be developed into a suitable hemostatic product.

RESEARCH OF THE POSSIBILITY OF COOKING GLUTEN-FREE COOKIES WITH THE USE OF HYDROCOLLOIDS

2021 ◽  
Author(s):  
А.К. СТРЕЛКОВА ◽  
И.Б. КРАСИНА ◽  
К.Н. СТОРЧЕУС ◽  
Е.В. ФИЛИППОВА
Keyword(s):  
Wheat Flour ◽  
Xanthan Gum ◽  
Guar Gum ◽  
Raw Materials ◽  
Sensory Properties ◽  
Gluten Free ◽  
Water Binding ◽  
Gum Tragacanth ◽  
Confectionery Products

Необходимость разработки безглютеновых продуктов обусловлена ростом численности людей страдающих целиакией, распространенность которой составляет 1 случай на 100–200 человек населения. Решение проблем, возникающих при производстве безглютеновых мучных кондитерских изделий, делает актуальным поиск новых видов сырья, не содержащего глютен и способного улучшать потребительские свойства изделий. В качестве источника безглютенового сырья была выбрана гречневая мука (ГМ). Получено безглютеновое печенье из ГМ в сочетании с различными гидроколлоидами – камедями акации, трагаканта, гуаровой и ксантановой, которые по отдельности добавляли в образцы ГМ в количестве 1г/100 г, и исследовано его физико-химические и сенсорные свойства в сравнении с аналогичными свойствами печенья из пшеничной муки (ПМ). Установлено, что образцы ГМ с добавкой камедей имеют более высокое содержание влаги, а печенье, полученное из смеси ГМ с камедью по разработанной нами технологии, – большую толщину, массу и сниженную прочность при разрушении по сравнению с ГМ и печеньем, изготовленным из нее. При сенсорной оценке качества изделий, проведенной по девятибалльной гедонистической шкале, установлено, что самые высокие показатели качества имеет печенье из ПМ, самые низкие – печенье, приготовленное из ГМ. Внесение камедей улучшило сенсорные показатели изделий на основе ГМ. Лучшим признан образец печенья на основе ГМ с добавлением ксантановой камеди. Таким образом, использование гидроколлоидов улучшает водосвязывающую способность муки и сенсорные показатели изделия – цвет, аромат, вкус и дает возможность получить безглютеновое печенье достаточно высокого качества, сопоставимого с качеством печенья из пшеничной муки. The need to develop gluten-free products is due to the growing number of people suffering from celiac disease, the prevalence of which is 1 case per 100–200 people of the population. Solving the problems that arise in the production of gluten-free flour confectionery products makes it relevant to search for new types of raw materials that do not contain gluten and can improve the consumer properties of products. Buckwheat flour (BF) was chosen as a source of gluten-free raw materials. Gluten-free cookies from BF were obtained in combination with various hydrocolloids-acacia, tragacanth, guar and xanthan gums, which were separately added to BF samples in the amount of 1 g/100 g, and its physical and chemical and sensory properties were studied in comparison with similar properties of wheat flour cookies (WF). The purpose of this work is to obtain gluten-free cookies from BF in combination with various hydrocolloids – acacia gum, tragacanth, guar gum and xanthan gum, which were separately added to BF in the amount of 1 g/100 g, and to study its physical, chemical and sensory properties in comparison with similar properties of cookies from WF. It was found that the samples of BF with the addition of gums have higher moisture content, and the cookies obtained from a mixture of BF with gum according to the technology developed by us – a greater thickness, weight and reduced strength at destruction compared to BF and cookies made from it. In the sensory evaluation of the quality of products conducted on a nine-point hedonistic scale, it was found that the highest quality indicators are cookies made from WF, the lowest – cookies made from BF. The introduction of gums improved the sensory performance of BF-based products. A sample of BF-based cookies with the addition of xanthan gum was recognized as the best. Thus, the use of hydrocolloids improves the water-binding ability of flour and the sensory characteristics of the product – color, aroma, taste, and makes it possible to obtain gluten-free cookies of sufficiently high quality, comparable to the quality of cookies made from wheat flour.

Sign in / Sign up

Export Citation Format

Share Document