Miscibility studies of Agar-agar/starch blends using various techniques

Mujaheddin and Jagadish, R. L. and Rai, Sheshappa K. and Guru, G. S. (2012) Miscibility studies of Agar-agar/starch blends using various techniques. International Journal of Research in Pharmacy and Chemistry, 2 (4). pp. 1049-1056. ISSN 22312781

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Abstract

Miscibility characteristics of agar-agar and starch have been investigated by viscometry, density and ultrasonic velocity techniques at 30ºCand 50ºC. Blend films of agar-agar/starch were prepared by solution casting method and characterized by differential scanning calorimetric (DSC) technique. Using viscosity data, interaction parameters of Chee’s (μ), and Sun’s (α) were computed to determine their miscibility. The values obtained from reduced viscosity revealed that blend was semi-compatible at 30ºC and compatible at 50ºC. The results were then confirmed by differential scanning calorimetric technique. Compatibility in the agar-agar/starch blend compositions may be due to the formation of intermolecular hydrogen bonding between the agar-agar and starch.

Item Type:	Article
Uncontrolled Keywords:	viscosity, blends, ultrasonic, differential scanning calorimetry
Subjects:	M Polymer Science > Polymer Science
Divisions:	PG Centre Mandya > Polymer Science
Depositing User:	C Swapna Library Assistant
Date Deposited:	14 Aug 2019 09:28
Last Modified:	14 Aug 2019 09:28
URI:	http://eprints.uni-mysore.ac.in/id/eprint/6375

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