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Journal of Polymer and Biopolymer Physics Chemistry
ISSN (Print): 2373-3403 ISSN (Online): 2373-3411 Website: https://www.sciepub.com/journal/jpbpc Editor-in-chief: Martin Alberto Masuelli
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Journal of Polymer and Biopolymer Physics Chemistry. 2015, 3(1), 12-18
DOI: 10.12691/jpbpc-3-1-3
Open AccessReview Article

Influence of the Ionic Strength in the Intrinsic Viscosity of Xanthan Gum. An Experimental Review

Enrique D. Vega1, Elena Vásquez1, Jorge R. A. Diaz1, and Martín A. Masuelli2,

1Universidad Nacional de San Luis. PROICO 2-1612. INTEQUI-CONICET, San Luis, Argentina

2Universidad Nacional de San Luis. PROIPRO 2-2414. INFAP-CONICET, San Luis, Argentina

Pub. Date: December 21, 2015
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Cite this paper:
Enrique D. Vega, Elena Vásquez, Jorge R. A. Diaz and Martín A. Masuelli. Influence of the Ionic Strength in the Intrinsic Viscosity of Xanthan Gum. An Experimental Review. Journal of Polymer and Biopolymer Physics Chemistry. 2015; 3(1):12-18. doi: 10.12691/jpbpc-3-1-3

Abstract

This study involves the influence of ionic strength in intrinsic viscosity of xanthan gum. The best concentration of monovalent and bivalent cations chloride salts is evaluated. The salt concentration is 0.001 M for monovalent cations and 3 x 10-5 M for bivalent cations and the hydrodynamic radius is maximum for these concentrations. The minimal concentration is in the range of 0.01 to 0.1 M for different cations.

Keywords:
xanthan gum ionic strength intrinsic viscosity

Creative CommonsThis work is licensed under a Creative Commons Attribution 4.0 International License. To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/

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