Showing papers on "Guar gum published in 1977"

Fermentation of mucins and plant polysaccharides by anaerobic bacteria from the human colon.

Abstract: A total of 154 strains from 22 species of Bifidobacterium, Peptostreptococcus, Lactobacillus, Ruminococcus, Coprococcus, Eubacterium, and Fusobacterium, which are present in high concentrations in the human colon, were surveyed for their ability to ferment 21 different complex carbohydrates. Plant polysaccharides, including amylose, amylopectin, pectin, polygalacturonate, xylan, laminarin, guar gum, locust bean gum, gum ghatti, gum arabic, and gum tragacanth, were fermented by some strains from Bifidobacterium, Peptostreptococcus, Ruminococcus, and Eubacterium species. Porcine gastric mucin, which was fermented by some strains of Ruminococcus torques and Bifidobacterium bifidum, was the only mucin utilized by any of the strains tested.

Decrease in Postprandial Insulin and Glucose Concentrations by Guar and Pectin

Abstract: Postprandila glycaemia and rise in serum insulin after carbohydrate-containing meals were reduced by the addition of guar flour or pectin, or both. After a liquid test meal (four subjects) the 30-min blood glucose was reduced from 6.33 +/- 0.19 mmol/litre (114 +/- mg/dl), mean +/- SEM, in the control subjects of 4.77 +/- 0.17 mmol/litre (86 +/- 3 mg/dl) by addition of guar gum (P less than 0.05). The mean insulin level was also significantly lower at 15 min. A breakfast test meal (bread, butter, marmalade, and tea) resulted in a mean 15-min blood glucose of 6.18 +/- 0.21 mmol/litre (111 +/- 4 mg/dl) in eight subjects; 10 g of pectin added to the marmalade reduced this level to 5.64 +/- 0.17 mmol/litre (102 +/- 3 mg/dl) (P less than 0.01). The insulin levels were significantly lower at 15, 30, and 45 min. A similar meal in which guar was added to the bread and pectin to the marmalade resulted in significant reductions of blood glucose at 15 min (P less than 0.002) and 30 min (P less than 0.01). The insulin values were also significantly lower throughout the first 90 min of the test. This action of unavailable carbohydrate may prove useful in the dietary control of diabetes.

The viscosity of dilute solutions of guar gum and locust bean gum with and without added sugars

Abstract: The apparent viscosities of dilute solutions of guar and locust bean gums have been measured. The intrinsic viscosity [n] of guar gum solution is greater than that of locust bean gum solution, but the interaction coefficient k of guar gum solutions is less than that of locust bean gum. Addition of glucose, sucrose, or glucose syrup increases the apparent viscosity of the gum solution. The intrinsic viscosity of the gum solution is decreased but the interaction coefficient is increased.

The effect of viscous substances on the transit time of barley digesta in rats

Abstract: The influence of a number of hydrocolloids on the transit time of digesta, stool weight and colour of stools was investigated in rats. All hydrocolloids tested gave the stools a lighter colour and increased their size and water content. The hydrocolloids could be divided into two groups according to their action on digesta passage: pectin, gum arabic, oxidised starch and barley β-glucan retarded it, while guar gum, carrageenan, tragacanth gum, carob bean gum, sodium alginate and sodium carboxymethyl cellulose accelerated it. After feeding carrageenan for 1 week it took several weeks before water content and transit time returned to normal. Gum arabic was found to cause caecal distension.

Clay-free wellbore fluid

Abstract: A clay-free, i.e., non-argillaceous brine wellbore fluid having unstructured viscosity and improved water loss properties from an additive composition present in an amount of 0.1 to 3 weight % based on wellbore fluid and consisting essentially of 15 to 95 weight % of guar gum or hydroxyalkyl guar gum and 5 to 85 weight % of a water soluble salt, preferably alkaline earth salt of lignosulfonate.

A Family of Viscous Gelled Water Systems Featuring Moderate Polymer Loadings and Low Residue on Breaking

Abstract: It has been realized for a number of years that guar gum, the most commonly used polymer for thickening water-based fracturing fluids, has a significant amount of insoluble residue. This material has retained its popularity over the years because it has a high viscosity yield per dollar spent compared to other suitable polymers. Repeated laboratory testing on productive cores also has proven that damage to matrix permeability is negligible and confined to the immediate fracture wall. Attention has recently been focused on the potential damage that can be done to the sand pack or proppant pack by heavy residue guar gels and the subsequent reduction of fracture conductivity. This study discusses a family of gels designed to meet or exceed the viscous yield furnished by guar gum gels that are low or free of residue and can be pumped at a price competitive with the high concentration guar gum gels. (10 refs.)