Phase study and rheological evaluation of the gelation of xanthan gum with chromium (III) nitrate Public

http://ir.library.oregonstate.edu/concern/honors_college_theses/ng451k550

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  • Xanthan gum, a naturally produced polysaccharide, is biocompatible, and it is commonly used as a food additive. When combined with trivalent ions, such as chromium (III), a gel can form. Various concentrations of xanthan gum and chromium (III) nitrate were combined to evaluate the sol-gel transition of this system. Samples were classified according to their consistency twenty-four hours after mixing. The phase of the sample was determined to be more dependent on the metal ion concentration than the xanthan gum concentration. Bulk rheological testing was performed on samples that had concentrations near the sol-gel transition. Overall, samples that formed a more rigid gel exhibited higher elastic moduli. In addition, samples that formed a softer gel exhibited higher degrees of frequency dependence when compared to the more rigid gels. Further study is needed to determine if this system could be a suitable model for biological processes such as blood coagulation. Key Words: xanthan, chromium, gelation, trivalent
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  • description.provenance : Submitted by Heidi Oldenkamp (oldenkah@oregonstate.edu) on 2017-06-08T02:42:36ZNo. of bitstreams: 2license_rdf: 1232 bytes, checksum: bb87e2fb4674c76d0d2e9ed07fbb9c86 (MD5)OldenkampHeidiF2017.pdf: 1396505 bytes, checksum: 30ba0230684d11613d9c67c3d876f54a (MD5)
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  • description.provenance : Approved for entry into archive by Steven Van Tuyl(steve.vantuyl@oregonstate.edu) on 2017-06-12T17:03:01Z (GMT) No. of bitstreams: 2license_rdf: 1232 bytes, checksum: bb87e2fb4674c76d0d2e9ed07fbb9c86 (MD5)OldenkampHeidiF2017.pdf: 1396505 bytes, checksum: 30ba0230684d11613d9c67c3d876f54a (MD5)

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