The results of LST were not substantially different from GUA and XAN, in spite of the difference in viscosity. The shear thinning effect, the inverse relationship between the viscosity and the shear rate, was more predominant in XAN than in GUA. However, viscosity differences between GUA and XAN were gradually larger as concentration increased. Results: The viscosities of 1% GUA and XAN were similar. LST was conducted to compare GUA and XAN (concentration, 1.5%, 2.0%, and 3.0%) at temperatures of 20☌ and 35☌. Viscosities of GUA and XAN (range of concentration, GUA 1%-3%, XAN 1%-6%, at intervals of 1%) were measured at a room temperature of 20☌. The viscosity of STA showed time dependent alteration. Methods: The viscosity of thickened fluid with various concentrations (range, GUA 1%-4%, XAN 1%-6%, STA 1%-7%, at intervals of 1%) was measured with a rotational viscometer with various shear rates (1.29 s -1, 5.16 s -1, 51.6 s -1, and 103 s -1) at a temperature of 35☌, representing body temperature. Objective: To compare fluid thickeners composed of starch polysaccharide (STA), guar gum-based polysaccharide (GUA), and xanthan gum-based polysaccharide (XAN) with the use of a viscometer and a line spread test (LST) under various measurement conditions.
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