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Maximum Viscosity (maximum + viscosity)
Selected AbstractsRheology of Dead Sea shampoo containing the antidandruff climbazoleINTERNATIONAL JOURNAL OF COSMETIC SCIENCE, Issue 6 2004B. Abu-Jdayil Synopsis In this study, the effect of the antidandruff climbazole on the rheology of hair shampoo containing Dead Sea (DS) salt was investigated. The presence of either DS salt or the climbazole led to increase in the shampoo viscosity. An optimum concentration was found where the viscosity of shampoo was maximum. In the absence of DS salt, the viscosity of hair shampoo increased with increasing the climbazole concentration to reach a maximum value at 1.0 wt%. Further addition of climbazole decreased the viscosity of shampoo. Adjusting the pH of the shampoo at 5.5 and 5.0 shifted the optimum climbazole concentration (corresponds to maximum viscosity) to 0.8 wt% and led to increase in the viscosity of shampoo. On the other hand, the addition of climbazole to the shampoo containing DS salt resulted in a decrease in shampoo viscosity. This decrease of shampoo viscosity became more pronounced with increasing the climbazole and/or DS salt concentrations. By controlling the pH of shampoo, an optimum formula of shampoo comprising both climbazole and DS salt and having maximum viscosity was obtained. Résumé L'effet de l'agent antipelliculaire Climbazole sur rhéologie d'un shampooing contenant du Sel de la Mer Morte (DS) a étéétudié. La presence de DS ou de Climbazole conduit à une augmentation de la viscosité du shampooing. Une concentration optimum correspondent à la viscosité maximum du shampooing peut-être déterminée. En l'absence de DS, la viscosité du shampooing augmente avec l'augmentation en concentration du Climbazole et attaint un maximum à 1% en poids. Au delà de cette concentration, la viscosité du shampooing diminue. L'adjustement du pH du shampooing entre 5.5 et 5 induit le glissement de la concentration optimale en Climbazole (correspondent au maximum de viscosité) qui attaint alors la concentration de 0.8% enpoids et accroit encore la viscosité du shampooing. Par ailleurs, l'addition de Climbazole à un shampooing contenant du DS, provoque une diminution de la viscosité. Cette diminution s'amplifie lorsque l'on augmente la concentration en Climbazole et/ou en DS. L'adjustement du pH du Shampooing permet d'obentir une formule optimum présentant une viscosité maximum et contentant du Climbazole de du DS. [source] The morphology and characterization of starch from Pueraria lobata (Willd.) OhwiINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 6 2002Xian-Feng Du Pueraria lobata (Willd.) Ohwi starch and its components were characterized. Scanning electron microscopy of the starch granules showed they were oval and polygonal in shape. Centric birefringence was clearly observed when viewed under polarized light. The gelatinization temperature range was 61,64,70.5 °C. The iodine affinity value (4.12%) indicated an amylose content of 21.68%. Brabender amylograms showed a fairly high maximum viscosity and very low breakdown, indicating high hot stability of the viscosity. The starch underwent a single-stage swelling power pattern over one temperature range, and the solubility pattern paralleled the swelling power. The X-ray diffraction pattern of the starch showed a Ca-type crystallite. The gel chromatogram of the starch demonstrated the polydispersity of its molecular weight distribution. [source] Control of thermo reversible gelation of methylcellulose using polyethylene glycol and sodium chloride for sustained delivery of ophthalmic drugJOURNAL OF APPLIED POLYMER SCIENCE, Issue 2 2010Mrinal Kanti Bain Abstract The effect of molecular weight of polyethyleneglycol (PEG) and sodium chloride (NaCl) on the gelation temperature of methylcellulose (MC) was studied with the objective to develop a MC based formulation for sustained delivery of ophthalmic drug. The gelation temperature of 1% MC was 60 ± 0.40°C. It was found that the gelation temperature of MC was reduced with the addition of 10% PEG and extent of reduction of gelation temperature was depended on the molecular weight of PEG at same PEG concentration of 10%. The gelation temperature of MC was reduced by 10.4 to 5.9°C with the increasing molecular weight of PEG starting from 400 to 20,000 (Mn) depending on the method of determination of gelation temperature. To reduce the gelation temperature of MC close to physiological temperature (37°C), 6% NaCl was added in the different MC-PEG combinations containing different molecular weight of PEG. It was observed that the drug release time increased from 5 to 8 h with the increase in molecular weight of PEG from 400 to 20,000 (Mn) and this was due to the maximum viscosity and gel strength of MC-PEG20000-NaCl ternary combination. © 2010 Wiley Periodicals, Inc. J Appl Polym Sci, 2010 [source] RHEOLOGICAL PROPERTIES OF SET YOGURT AS INFLUENCED BY INCUBATION TEMPERATURE AND HOMOGENIZATIONJOURNAL OF FOOD QUALITY, Issue 5 2002R.R. SHAKER The effect of incubation temperature and homogenization on the rheological nature of yogurt curd during gelation was investigated in this study. Our results indicated that the optimum incubation temperature for acid development was 45C. The minimum viscosity was observed at 40C while the maximum viscosity was at 48C. Our results also indicated that incubation temperature affected yogurt viscosity during the gelation process while homogenization had no significant effect. Increasing the incubation temperature decreased the flow behavior index and increased the consistency coefficient; homogenization increased the flow behavior index and decreased the consistency coefficient as described by a power law model. [source] Rheological Examination of White Pepper Slurries to Determine Prior Treatment of Pepper with Gamma-IrradiationJOURNAL OF FOOD SCIENCE, Issue 2 2001S.D. Yi ABSTRACT: A study was carried out to examine rheological properties for the detection of irradiated white pepper by viscosity and maximum viscosity methods. Samples in polyethylene bags were irradiated and measured for apparent viscosity and maximum viscosity. The viscosity of all samples decreased with increasing stirring speeds and irradiation dose. This trend was similar for maximum viscosity. The results suggest that the detection of irradiated white pepper is possible by both the viscometric and maximum viscosity methods. Therefore, maximum viscosity method can be used as a new method to detect the irradiated white pepper. [source] Seasonal studies on the alginate and its biochemical composition I: Sargassum polycystum (Fucales), PhaeophyceaePHYCOLOGICAL RESEARCH, Issue 4 2003Sundararaju Jothi Saraswathi SUMMARY Investigations were made on the brown seaweed Sargassum polycystum C. Agardh collected from Rameswaram Coast, Tamil Nadu. The alginates extracted from ,leaf', ,stem' and entire thallus of S. polycystum were investigated for their viscosity and chemical constituents, namely ,-D-mannuronic acid (M-block), ,-L-guluronic acid (G-block) and alternating sequences of ,-D-mannuronic acid and ,-L-guluronic acid (MG-block) for six different seasons between August 1998 and November 1999. Significant seasonal variation (P< 0.05) was observed with high yield of alginate in February. The alginate extracted from the ,leaf' region showed a maximum yield whereas the ,stem' region exhibited maximum viscosity. The amount of G-block was found to be more than M- and MG-blocks in all the samples tested. The amount of G-block was high in ,stem' followed by leaf and entire thallus. A positive correlation was recorded between viscosity and G-block. Among the three alginates, the ratio of M/G was low in the ,stem' followed by ,leaf' and entire thallus. [source] | ||||||||||