dynamic rheological properties of the pastes. An outline of the parameters which may be obtained by cone & plate or parallel plate rheometry is provided in Fig. 2. The present work provides a brief overview of the use of cone & plate and parallel plate rheometry for assessing the rheological properties of pastes used for screen printing.

The rheological properties were improved by tailoring the composition of polymer resin, using a combination of controlled flocculating dispersing additive and thixotropic agent, and the addition of nanosized carbon black.

The calculated elastic contribution can be correlated with dry weight content Salecan is a recently identified water-soluble viscous extracellular β-1,3- d -glucan polysaccharide from an Agrobacterium species. It is a high-molecular-mass polymer (about 2 × 10 6 Da) and composed of a linear chain of glucosyl residues linked through a repeat unit of seven β- (1,3) and two α- (1,3) glucosidic bonds. Salecan is a novel water-soluble extracellular β-glucan produced by a salt-tolerant strain Agrobacterium sp. ZX09. Salecan is suitable for the fabrication of hydrogels for biomedical applications due to its excellent physicochemical and biological properties.

Salecan is a novel water-soluble extracellular β-glucan and has excellent physicochemical and biological properties. A series of hydrogels were fabricated from Salecan and poly(2-acrylamido-2-methylpropanesulfonic acid-co-N-hydroxymethyl acrylamide) (poly(AMPS-co-HMAA), PAH) by semi-IPN technique. Salecan, a soluble β-1,3-d-glucan produced by a salt-tolerant strain Agrobacterium sp. ZX09, has been the subject of considerable interest in recent years because of its multiple bioactivities and unusual rheological properties in solution. In this study, both succinyl and pyruvyl substituent groups on salecan were identified by an enzymatic hydrolysis following nuclear magnetic resonance Abstract. As a water-soluble extracellular β-glucan produced by Agrobacterium sp. ZX09, Salecan has an excellent toxicological profile and exerts multiple physiological effects.

Salecan, a linear extracellular polysaccharide consisting of β-(1,3)-d-glucan, has potential applications in the food industry due to its excellent toxicological profile and rheological properties.

ZX09, displaying the ability to inhibit pancreatic amylase and reduce postprandial glucose. Salecan, a linear extracellular polysaccharide consisting of β-(1,3)-d-glucan, has potential applications in the food industry due to its excellent toxicological profile and rheological properties.

Background: Adding lidocaine to hyaluronic acid (HA)-based gels appeared to modify their rheological properties, in the view of the first author. Objective: This paper sought to compare the rheological properties of three CE-marked and FDA-approved gels, administered with and without lidocaine, along with two other newly FDA-approved gels.

In this study, properties of vegetable juices and concentrates were reviewed. Vegetable concentrates are typically non‐Newtonian fluids. Mar 20, 2013 Its rheology study indicates that Salecan has a non-Newtonian viscosity behavior , and could be utilized in the food industry [23]. In the present Moreover, salecan is a nontoxic thickening agent with excellent rheological properties that is applied in the food industry (Xiu et al.

Degradability studies confirmed that the presence of Salecan in the hydrogels greatly increased the degradation rate, SPAH3 showed the fast degradation rate with approximately 1.8% remaining weight after 70 days. Rheological profiles correlate to mechanical strength and may be useful for predicting me …. CA adhesives are the strongest and most homogenous group in terms of mechanical strength. Hydrogels (FG, AB) are heterogeneous, with lower mechanical strength than CA. FG are mechanically the weakest adhesives.
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2019-12-05 · NaOCl led to the greatest alteration of its rheological parameters. CONCLUSIONS: Irrigant solutions and intracanal medications adversely affected at least 1 of the tested rheological properties of both sealers, except for DW and 3% NaOCl, which did not alter any rheological property of GFB. Rheological properties of the sealers were calculated according to the loss modulus (G), storage modulus (G'), loss factor (Tan δ), and complex viscosity (ç*) using dynamic oscillatory shear tests. Results: Statistical analysis (Wilcoxon signed-rank test) demonstrated that MTA Fillapex exhibited higher loss modulus (G > G') and a crossover 提供Rheological properties of Salecan as a new source of thickening agent文档免费下载，摘要:FoodHydrocolloids25(2011)1719e1725ContentslistsavailableatScienceDirectFoodHydrocolloidsjournalhomepage:http://www.wenku Rheological results indicated that the incorporation of poly(DMAA-co-HEMA) into hydrogels enhanced the storage modulus. Compression tests revealed that these semi-IPNs were robust materials with compressive modulus between 13.3 and 90.5kPa, the addition of Salecan increased the fracture strain from 71.1% to 88.8%. Rheological measurements play an essential role in quality control (QC) of many liquid and semi-solid materials.

Besides particle size and morphology, particle deformability is a particle property affecting the value of ϕ m and thereby also the rheological properties of suspensions (Snabre and Mills 1996). It has been shown repeatedly that parenchyma cells, accounting for the majority of cells in plant‐tissue‐based food suspensions, are highly deformable (Den Ouden and Van Vliet 2002 ; Moelants and Rheological properties are typically applied to Non-Newtonian fluids but can also be applied to soft solids such as thermoplastics at elevated temperatures experienced during the welding process. The material properties associated with the rheological behavior include viscosity, elasticity, plasticity, viscoelasticity, and the materials activation energy as a function of temperature. The rheological properties of food- often accounts for important relative errors in the stu s play an important role in their processing, but can measurements obtained in foodstu s rheology.
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This topic is part of IMK 209 - Physical Properties of Foods. Lecturer: Professor Dr Abd Karim Alias Food Division, School of Industrial Technology, Universi

Many polysaccharides are hydrocolloids. Because of their ability to modify the rheological and 2. Materials and methods. The strain Agrobacterim sp. ZX09 used in this study was isolated from the soil sample Salecan is a water-soluble β-glucan which promotes health by preventing obesity related diseases and is used in food for its excellent rheological properties as a thickening agent [47]. With increasing frequency, the storage and loss moduli G′ and G″ of Salecan solution increased and complex viscosities decreased continuously, which showed an elastic behaviour. All data indicated that Salecan has excellent rheological properties and could be utilized in food industry as a new source of thickening agent.