Influence of Concentration on Surface Tension & Viscosity of Tamarind (Tamarindus Indica) Seed Gum

• मुख्य लेखकों: Sunita Thakur (लेखक), Pramod Kumar Sharma (लेखक), Rishabha Malviya (लेखक)
• स्वरूप: पुस्तक
• प्रकाशित: Annals of Molecular and Genetic Medicine - Peertechz Publications, 2017-04-04.
• विषय: Research Article
• ऑनलाइन पहुंच: Connect to this object online.

<p>The influence of concentration (0.125-1%w/v) on viscosity and surface tension of tamarind gum has been studied. This research establishes a direct relationship between concentration and viscosity. The intrinsic viscosity was found out to be 0.696dl/g. The value of the Huggins constant was a...