Showing papers on "Guar gum published in 1973"

Aquatic animal food composition

Abstract: A food composition for aquatic organisms and particularly crustaceans comprising fish meal and a fish extract such as fish press water or fish stick water, fish solubles, fish oil or solvent and a binder that may be one of the organic binders of which gelatin is particularly useful but may also include guar gum, agar agar, CMC, alginate ester and to a lesser extent collagen and pregelatinized potato starch. The food should also include sea water preferably concentrated. Additional ingredients that may be included are vegetable matter of substantially any origin and magnesium and calcium salts. Vitamins suitable for marine creatures may also be added.

Guar gum derivatives and process for preparation

Abstract: Non-lumping derivatives of guar gum are produced by derivatizing a method for producing non-lumping derivatives of guar gum, which comprises derivatizing guar gum in the form of guar gum splits at a moisture content of 20-80% by weight, while maintaining the form of gum splits, raising the moisture content of the splits, if required, to 30-80% by weight and fragmenting the splits by pressing them out in a thin layer and drying them on a cylinder heated to 100*-180*C and comminuting the film so formed to flakes of a size in the order of + 20 mesh

Explosive compositions containing guar gum derivative

Abstract: A guar gum derivative comprising guar gum oxidized to a lower molecular weight is efficaciously employed as a cross-linkable thickening agent in explosive compositions, particularly explosive compositions including substantial amounts of a calcium-containing inorganic oxidizer, e.g., calcium nitrate.

Fractionation and identification of commercial hydrocolloid stabilising agents. Part II. Identification of the components of guar gum-locust bean gum and of pectinate-gum tragacanth mixtures

Abstract: The limitations of a method for the identification of mixtures of stabilising agents described previously have been overcome. The method now facilitates positive identification of pectinate and tragacanth in admixture and of guar gum and locust bean gum in admixture.

Gelled chromium acetate cross-linked aqueous slurry type salt explosives, and manufacture

Abstract: Gelled aqueous slurry salt type explosives in which the gelation agent is guar gum crosslinked with a chromium acetate at pH levels lower than heretofore, viz, at 4.5-5.4, by crosslinking the guar gum in the pH range with a chromium acetate of the group of chromium hydroxy acetate, chromium triacetate, and mixtures thereof, in the presence of calcium nitrate which constitutes at least part of the oxidizer salt. Heretofore, guar gum/chromium acetate gelation agents for the above explosives have been available only at higher pH levels with accompanying impairment of gel strength and stability, water resistance, viscosity characteristics, and stability of certain ingredients of the explosive.

Flow of dilute polymer solutions along tubing and around an enclosed disc

Abstract: Measured results are presented for the hydrodynamic drag arising in the flow of water containing small amounts of polyoxyethylene or guar gum.