Effect of temperature on Mark-Houwink-Kuhn-Sakurada (MHKS) parameters of chañar brea gum solutions

Autores
Torres, Maria Fernanda; Lazo Delgado, Lismet; Filippa, Mauricio Andres; Masuelli, Martin Alberto
Año de publicación
2020
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Chañar brea gum (CBG) is a water soluble exudate from the Cercidium praecox tree. The CBG was incorporated into the Argentine Food Code in 2013, due to its ancestral background and its current food uses. CBG could also be used as additive and/or excipient in pharmacological formulations. In this work Mark-Houwink-Kuhn-Sakurada (MHKS) parameters of CBG solutions and temperature effect on hydrodynamic parameters are reported. The analyzed values for this constants indicated a spherical conformation, and it can be concluded that CBG macromolecule has a very good solubility in water.
Fil: Torres, Maria Fernanda. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia. Cátedra de Química Física; Argentina
Fil: Lazo Delgado, Lismet. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Luis. Instituto de Física Aplicada "Dr. Jorge Andrés Zgrablich". Universidad Nacional de San Luis. Facultad de Ciencias Físico Matemáticas y Naturales. Instituto de Física Aplicada "Dr. Jorge Andrés Zgrablich"; Argentina
Fil: Filippa, Mauricio Andres. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia. Cátedra de Química Física; Argentina
Fil: Masuelli, Martin Alberto. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Luis. Instituto de Física Aplicada "Dr. Jorge Andrés Zgrablich". Universidad Nacional de San Luis. Facultad de Ciencias Físico Matemáticas y Naturales. Instituto de Física Aplicada "Dr. Jorge Andrés Zgrablich"; Argentina
Materia
CHAÑAR BREA GUM
Mark-Houwink-Kuhn-Sakurada Parameters
Temperature Effect
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/126443
Acceder
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repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Effect of temperature on Mark-Houwink-Kuhn-Sakurada (MHKS) parameters of chañar brea gum solutionsTorres, Maria FernandaLazo Delgado, LismetFilippa, Mauricio AndresMasuelli, Martin AlbertoCHAÑAR BREA GUMMark-Houwink-Kuhn-Sakurada ParametersTemperature Effecthttps://purl.org/becyt/ford/1.4https://purl.org/becyt/ford/1Chañar brea gum (CBG) is a water soluble exudate from the Cercidium praecox tree. The CBG was incorporated into the Argentine Food Code in 2013, due to its ancestral background and its current food uses. CBG could also be used as additive and/or excipient in pharmacological formulations. In this work Mark-Houwink-Kuhn-Sakurada (MHKS) parameters of CBG solutions and temperature effect on hydrodynamic parameters are reported. The analyzed values for this constants indicated a spherical conformation, and it can be concluded that CBG macromolecule has a very good solubility in water.Fil: Torres, Maria Fernanda. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia. Cátedra de Química Física; ArgentinaFil: Lazo Delgado, Lismet. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Luis. Instituto de Física Aplicada "Dr. Jorge Andrés Zgrablich". Universidad Nacional de San Luis. Facultad de Ciencias Físico Matemáticas y Naturales. Instituto de Física Aplicada "Dr. Jorge Andrés Zgrablich"; ArgentinaFil: Filippa, Mauricio Andres. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia. Cátedra de Química Física; ArgentinaFil: Masuelli, Martin Alberto. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Luis. Instituto de Física Aplicada "Dr. Jorge Andrés Zgrablich". Universidad Nacional de San Luis. Facultad de Ciencias Físico Matemáticas y Naturales. Instituto de Física Aplicada "Dr. Jorge Andrés Zgrablich"; ArgentinaScience and Education Publishing2020-11info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/126443Torres, Maria Fernanda; Lazo Delgado, Lismet; Filippa, Mauricio Andres; Masuelli, Martin Alberto; Effect of temperature on Mark-Houwink-Kuhn-Sakurada (MHKS) parameters of chañar brea gum solutions; Science and Education Publishing; Journal of Polymer and Biopolymer Physics Chemistry; 8; 1; 11-2020; 28-302373-34032373-3411CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/http://pubs.sciepub.com/jpbpc/8/1/3/info:eu-repo/semantics/altIdentifier/doi/10.12691/jpbpc-8-1-3info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T09:47:22Zoai:ri.conicet.gov.ar:11336/126443instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-03 09:47:22.396CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Effect of temperature on Mark-Houwink-Kuhn-Sakurada (MHKS) parameters of chañar brea gum solutions
title Effect of temperature on Mark-Houwink-Kuhn-Sakurada (MHKS) parameters of chañar brea gum solutions
spellingShingle Effect of temperature on Mark-Houwink-Kuhn-Sakurada (MHKS) parameters of chañar brea gum solutions
Torres, Maria Fernanda
CHAÑAR BREA GUM
Mark-Houwink-Kuhn-Sakurada Parameters
Temperature Effect
title_short Effect of temperature on Mark-Houwink-Kuhn-Sakurada (MHKS) parameters of chañar brea gum solutions
title_full Effect of temperature on Mark-Houwink-Kuhn-Sakurada (MHKS) parameters of chañar brea gum solutions
title_fullStr Effect of temperature on Mark-Houwink-Kuhn-Sakurada (MHKS) parameters of chañar brea gum solutions
title_full_unstemmed Effect of temperature on Mark-Houwink-Kuhn-Sakurada (MHKS) parameters of chañar brea gum solutions
title_sort Effect of temperature on Mark-Houwink-Kuhn-Sakurada (MHKS) parameters of chañar brea gum solutions
dc.creator.none.fl_str_mv Torres, Maria Fernanda
Lazo Delgado, Lismet
Filippa, Mauricio Andres
Masuelli, Martin Alberto
author Torres, Maria Fernanda
author_facet Torres, Maria Fernanda
Lazo Delgado, Lismet
Filippa, Mauricio Andres
Masuelli, Martin Alberto
author_role author
author2 Lazo Delgado, Lismet
Filippa, Mauricio Andres
Masuelli, Martin Alberto
author2_role author
author
author
dc.subject.none.fl_str_mv CHAÑAR BREA GUM
Mark-Houwink-Kuhn-Sakurada Parameters
Temperature Effect
topic CHAÑAR BREA GUM
Mark-Houwink-Kuhn-Sakurada Parameters
Temperature Effect
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.4
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv Chañar brea gum (CBG) is a water soluble exudate from the Cercidium praecox tree. The CBG was incorporated into the Argentine Food Code in 2013, due to its ancestral background and its current food uses. CBG could also be used as additive and/or excipient in pharmacological formulations. In this work Mark-Houwink-Kuhn-Sakurada (MHKS) parameters of CBG solutions and temperature effect on hydrodynamic parameters are reported. The analyzed values for this constants indicated a spherical conformation, and it can be concluded that CBG macromolecule has a very good solubility in water.
Fil: Torres, Maria Fernanda. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia. Cátedra de Química Física; Argentina
Fil: Lazo Delgado, Lismet. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Luis. Instituto de Física Aplicada "Dr. Jorge Andrés Zgrablich". Universidad Nacional de San Luis. Facultad de Ciencias Físico Matemáticas y Naturales. Instituto de Física Aplicada "Dr. Jorge Andrés Zgrablich"; Argentina
Fil: Filippa, Mauricio Andres. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia. Cátedra de Química Física; Argentina
Fil: Masuelli, Martin Alberto. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Luis. Instituto de Física Aplicada "Dr. Jorge Andrés Zgrablich". Universidad Nacional de San Luis. Facultad de Ciencias Físico Matemáticas y Naturales. Instituto de Física Aplicada "Dr. Jorge Andrés Zgrablich"; Argentina
description Chañar brea gum (CBG) is a water soluble exudate from the Cercidium praecox tree. The CBG was incorporated into the Argentine Food Code in 2013, due to its ancestral background and its current food uses. CBG could also be used as additive and/or excipient in pharmacological formulations. In this work Mark-Houwink-Kuhn-Sakurada (MHKS) parameters of CBG solutions and temperature effect on hydrodynamic parameters are reported. The analyzed values for this constants indicated a spherical conformation, and it can be concluded that CBG macromolecule has a very good solubility in water.
publishDate 2020
dc.date.none.fl_str_mv 2020-11
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/126443
Torres, Maria Fernanda; Lazo Delgado, Lismet; Filippa, Mauricio Andres; Masuelli, Martin Alberto; Effect of temperature on Mark-Houwink-Kuhn-Sakurada (MHKS) parameters of chañar brea gum solutions; Science and Education Publishing; Journal of Polymer and Biopolymer Physics Chemistry; 8; 1; 11-2020; 28-30
2373-3403
2373-3411
CONICET Digital
CONICET
url http://hdl.handle.net/11336/126443
identifier_str_mv Torres, Maria Fernanda; Lazo Delgado, Lismet; Filippa, Mauricio Andres; Masuelli, Martin Alberto; Effect of temperature on Mark-Houwink-Kuhn-Sakurada (MHKS) parameters of chañar brea gum solutions; Science and Education Publishing; Journal of Polymer and Biopolymer Physics Chemistry; 8; 1; 11-2020; 28-30
2373-3403
2373-3411
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/http://pubs.sciepub.com/jpbpc/8/1/3/
info:eu-repo/semantics/altIdentifier/doi/10.12691/jpbpc-8-1-3
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Science and Education Publishing
publisher.none.fl_str_mv Science and Education Publishing
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1842268854100688896
score 13.13397

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