eng Science and Education Publishing Journal of Polymer and Biopolymer Physics Chemistry 2373-3411 2020-11-11 8 1 28 30 10.12691/jpbpc-8-1-3 JPBPC2020813 article M. F. Torres 1 L. Lazo Delgado 1 M. Filippa 2 M. A. Masuelli masuelli@unsl.edu.ar 2 2 Laboratorio de Investigaci¨®n y Servicios de Qu¨ªmica F¨ªsica (LISeQF-UNSL), Instituto de F¨ªsica Aplicada-CONICET-Universidad Nacional de San Luis, Ejercito de los Andes 950, ZC: 5700, San Luis, Argentina Laboratorio de Qu¨ªmica F¨ªsica, Facultad de Qu¨ªmica, Bioqu¨ªmica y Farmacia-Universidad Nacional de San Luis, Ejercito de los Andes 950, ZC: 5700, San Luis, Argentina 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. http://pubs.sciepub.com/jpbpc/8/1/3/jpbpc-8-1-3.pdf Cha?ar Brea Gum Mark-Houwink-Kuhn-Sakurada Parameters Temperature Effect