1Laboratorio de Investigación y Servicios de Química Física (LISeQF-UNSL), Instituto de Física Aplicada-CONICET-Universidad Nacional de San Luis, Ejercito de los Andes 950, ZC: 5700, San Luis, Argentina
2Laboratorio de Química Física, Facultad de Química, Bioquímica y Farmacia-Universidad Nacional de San Luis, Ejercito de los Andes 950, ZC: 5700, San Luis, Argentina
Journal of Polymer and Biopolymer Physics Chemistry.
2020,
Vol. 8 No. 1, 28-30
DOI: 10.12691/jpbpc-8-1-3
Copyright © 2020 Science and Education PublishingCite this paper: M. F. Torres, L. Lazo Delgado, M. Filippa, M. A. Masuelli. Effect of Temperature on Mark-Houwink-Kuhn-Sakurada (MHKS) Parameters of Chañar Brea Gum Solutions.
Journal of Polymer and Biopolymer Physics Chemistry. 2020; 8(1):28-30. doi: 10.12691/jpbpc-8-1-3.
Correspondence to: M. A. Masuelli, Laboratorio de Investigación y Servicios de Química Física (LISeQF-UNSL), Instituto de Física Aplicada-CONICET-Universidad Nacional de San Luis, Ejercito de los Andes 950, ZC: 5700, San Luis, Argentina. Email:
masuelli@unsl.edu.arAbstract
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.
Keywords