Ultrasonik Ksantan Degradasyonuna Tuz Etkisinin İncelenmesi

Ksantan düşük maliyeti ve sulu çözeltilerde gösterdiği farklı fiziko kimyasal karakteristiklerinden dolayı ilaç, kozmetik ve gıda endüstrilerinde geniş uygulanabilirlik sunar. Bu çalışmada ksantanın ultrasonik degradasyonu NaCl çözeltilerinde incelenmiştir. NaCl konsantrasyonu 0.5-10 mM arasında seçilerek çözelti değiştirilmiş ve ultrases frekans-şiddeti, ksantan konsantrasyonu, sıcaklık sabit tutulmuştur. Degradasyon kinetiği viskozimetre ile izlenmiş ve çözeltideki NaCl konsantrasyonuna bağlı bulunmuştur.

Investigation of the Effect of NaCl on Ultrasonic Xanthan Degradation

Xanthan presents wide applicability in pharmaceutical, cosmetic and food industries because of low cost and different physicochemical characteristics in aqueous solutions. In this study ultrasonic degradation of Xanthan is investigated in NaCl solutions. The solution is changed by varying NaCl concentration between 0.5-10 mM and ultrasound frequency-intensity, xanthan concentration, temperature kept constant. Degradation kinetics was monitored by viscometry and is found to depend on NaCl concentration in solution.

Kaynakça

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