Effect of Temperature on Mark-Houwink-Kuhn-Sakurada (MHKS) Parameters of Chañar Brea Gum Solutions

M. F. Torres¹, L. Lazo Delgado¹, M. Filippa² and M. A. Masuelli^{1, 2,}

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

Cite this paper:
M. F. Torres, L. Lazo Delgado, M. Filippa and 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

Abstract

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:
Chañar Brea Gum Mark-Houwink-Kuhn-Sakurada Parameters Temperature Effect.

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