@article{jpbpc2020813,
author={{Torres, M. F. and Delgado, L. Lazo and Filippa, M. and Masuelli, M. A.},
title={Effect of Temperature on Mark-Houwink-Kuhn-Sakurada (MHKS) Parameters of Cha?ar Brea Gum Solutions},
journal={Journal of Polymer and Biopolymer Physics Chemistry},
volume={8},
number={1},
pages={28--30},
year={2020},
url={http://pubs.sciepub.com/jpbpc/8/1/3},
issn={2373-3411},
abstract={Cha?ar brea gum (CBG) is a water soluble exudate from the <i>Cercidium praecox</i> 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.},
doi={10.12691/jpbpc-8-1-3}
publisher={Science and Education Publishing}
}