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

• প্রধান লেখক: Sunita Thakur (লেখক), Pramod Kumar Sharma (লেখক), Rishabha Malviya (লেখক)
• বিন্যাস: গ্রন্থ
• প্রকাশিত: Annals of Molecular and Genetic Medicine - Peertechz Publications, 2017-04-04.
• বিষয়গুলি: Research Article
• অনলাইন ব্যবহার করুন: 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...