Topic
Gum arabic
About: Gum arabic is a research topic. Over the lifetime, 2197 publications have been published within this topic receiving 47782 citations. The topic is also known as: acacia gum.
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TL;DR: An Ubbelohde viscometer was used to study the miscibility properties of Khaya senegalensis (KS gum) and Acacia senegal (AS gum) blends in dilute solution when the blends were subjected temperature rise, increase in concentration and as well as on effect of some inorganic salts as discussed by the authors.
Abstract: An Ubbelohde viscometer was used to study the miscibility properties of Khaya senegalensis (KS gum) and Acacia senegal (AS gum) blends in dilute solution when the blends were subjected temperature rise, increase in concentration and as well as on effect of some inorganic salts. The intrinsic viscosity and the elasticity of the gums were evaluated. Molecular conformation o f the blend AS - KS was also assessed by the power law and 20% AS – 80% KS blend was found to exhibit the strongest attraction between Khaya gum and gum Arabic molecules since the blend had the highest value of intrinsic viscosity value determined, while 60% AS – 40% KS blend had the least
2 citations
01 Oct 2019
TL;DR: AbbASY et al. as mentioned in this paper studied the effects of Gum Arabic and /or calcium chloride on postharvest storage life and fruit quality of ‘Maamoura’ guavas during two consecutive seasons (2016 and 2017).
Abstract: This experiment was conducted during 2016 and 2017 seasons in Post-harvest Lab. Hort. Dept., Fac. Agric., Tanat University., Egypt to study the effects of Gum Arabic and /or calcium chloride on postharvest storage life and fruit quality of ‘Maamoura’ guavas during two consecutive seasons (2016 and 2017). Guava fruits were dipped for 3 min. into distilled water (control), Gum Arabic (GA, 10%), CaCl2 (CC1, 2%), CC2 (4%), GA (10%) + CC1 (2%) and GA (10%) + CC2 (4%). Treated and control fruits were stored at 7±1°C and 90±5% relative humidity (RH) for 24 days. The changes in physical and chemical characteristics of guava fruits were determined every eight days of cold storage. Results of this study indicated that, all postharvest treatments reduced the deterioration in physical and chemical characteristics compared to untreated fruits (control). In addition, combined treatments of 10 % of Gum Arabic with 2 or 4% of calcium chloride were superior to individual treatments. These treatments minimized the fruit weight loss and decay percentages and maximized fruit marketable percentage as well as maintained fruit firmness and visual appearance score during storage. Moreover, these applications delayed color development by retained total chlorophyll content as well as maintained fruit contents in ascorbic acid and total acidity and reduced the total soluble solids and total soluble solids/acid acidity ratio during cold storage period. Ultimately, these applications increase total phenolic and antioxidant contents; also, 706 USAMA EL-ABBASY et al. prolonged shelf life period of guava fruits at (25±2°C and 65±5% RH) after end of cold storage period (24 days) as compared to control. Conclusively, combined treatments of 10 % of Gum Arabic with 2 or 4% of calcium chloride reduced the deterioration in physical and chemical characteristics compared to untreated fruits (control).
2 citations
Patent•
21 Dec 1901
TL;DR: In this paper, a single sheet form for stereo molding is obtained by treating or coating sheets of bibulous unsized paper on both sides with a mixture of water, dextrin, or gum arabic, and alum, drying, then coating or treating with a pasty preparation of gilders' whiting, borax, starch, black or Scotch treacle, water, and a mixture with rye flour, Russian glue, and water which has been allowed to ferment, and drying again.
Abstract: 2895. Drewett, T. J. C. Feb. 11. Stereotype. - Flong in single-sheet form for stereo moulds is obtained by treating or coating sheets of bibulous unsized paper on both sides with a mixture of water, dextrin, or gum arabic, and alum, drying, then coating or treating with a pasty preparation of gilders' whiting, borax, starch, black or Scotch treacle, water, and a mixture of rye flour, Russian glue, and water which has been allowed to ferment, and drying again.
2 citations
Journal Article•
TL;DR: Overall egg weight was significantly (P 0.05) different between treatments, and egg cholesterol showed significant decreased for bird fed 5% gum Arabic.
Abstract: Sixty four Lohmman layer hens of twenty eight weeks age were selected and divided into four dietary treatment contained gum Arabic at levels 0, 2.5, 5 and 7.5% to assess the effect of gum Arabic on egg production, egg quality, and cholesterol. Overall egg production, FCR and hen day production during eight weeks were not significantly (P > 0.05) affected by dietary treatment. Birds fed 7.5% gum Arabic showed lower feed consumption during eight weeks. All dietary treatment presented negative body weight change. Egg cholesterol showed significant decreased for bird fed 5% gum Arabic. Overall egg weight was significantly (P 0.05) different between treatments.
2 citations