CXXIV.—Gum tragacanth

Producing New Composite Materials by Using Tragacanth and Waste Ash

In present study, two kinds of thermal power plant ashes; one the fly ash and the other waste ash are mixed with adhesive tragacanth and cement to produce new composite materials. 48 new samples are produced by varying the percentages of the fly ash, waste ash, cement and tragacanth. The new samples are subjected to some tests to find out their properties such as thermal conductivity, compressi...

Design, development and in-vitro evaluation of metoprolol tartrate tablets containing xanthan-tragacanth.

The present study was undertaken to develop oral sustained release tablets of metoprolol tartrate using natural hydrophilic matrix formers (xanthan gum and tragacanth). Sustained release matrix tablets of metoprolol tartrate were prepared by using different ratios of drug, xanthan gum and tragacanth. Microcrystalline cellulose (MCC) was used as diluent. The polymer was incorporated into a matri...

Stabilization Mechanism of Colloidal Suspensions by Gum Tragacanth: The Influence of pH on Stability

An acidic polyelectrolyte, gum tragacanth (GT) , was found to stabilize polystyrene latex particles due to a steric stabilization mechanism. The stability depends significantly on the pH of the solution. To elucidate the stabilization mechanism, a number of parameters, such as the adsorption isotherm, the zeta potential, and the conformation were measured as a function of pH. The adsorption iso...

Tragacanth Gum: Structural Composition, Natural Functionality and Enxymatic Conversion as Source of Potential Prebiotic Activity

Physical Stability of Beverage Emulsions as Influences of Orange Oil, Tragacanth and Arabic Gums Concentrations

The objective of this study was to examine the influence of tragacanth gum concentrations on physical and mechanical properties of beverage emulsions formulated with arabic gum and orange oil. Beverage emulsions are oil-in-water emulsions and used to enhance juice-like appearance, to provide flavor and deliver functional ingredients (omega-3 fatty acids) to the beverages. Stability of beverage ...