Journal
CARBOHYDRATE POLYMERS
Volume 69, Issue 3, Pages 462-466Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.carbpol.2007.01.004
Keywords
xanthan gum; polyethylene oxide; blend; compatibility; polysaccharide; FT-IR
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Compatibility of polysaccharide based natural polymer Xanthan gum with synthetic polymer polyethylene oxide have been investigated using viscosity, ultrasonic and refractive index technique in 0. 1 M NaCl solution at 30 and 40 degrees C. Using viscosity data, the interaction parameter p and x, based on Chee and Sun et al. approaches were determined. The values indicated that the blend is miscible, when the Xanthan gum is 40% (v/v) at both the temperatures. The variation of refractive index and ultrasonic velocity with blend composition also supports the Sun et al approach. FT-IR studies also carried out for further conformation of compatibility. (C) 2007 Elsevier Ltd. All rights reserved.
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