background: emulsions are thermodynamically unstable systems that can be kinetically stable by adding substances known as emulsifiers and/or thickening agents. by respect to the functional properties of gum tragacanth (gt), and its breakage probability during irradiation treatment, the major aim of this study was to investigate the stability of oil in water emulsion in the presence of different...

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Introduction: Colloidal materials and suspended solids cause turbidity in water. To remove turbidity, clarification method is used that includes processes of coagulation, flocculation, and sedimentation. Due to the long duration of coagulation process, coagulant aids are applied. Despite the favorable efficiency of synthetic polyelectrolytes as a coagulant aid, due to their harmful effects on h...

A surface active layer consisting mainly of phospholipids lines the human conducting airways. Dysfunction of this layer could play a role in the pathogenesis of chronic obstructive airway diseases like asthma and chronic bronchitis. Replacement therapy with exogenous surfactants is being considered in such conditions. The relationship between surfactants and mucus viscosity would be important f...

Rheological properties of waxy barley flour (WBF) dispersions mixed with various gums (carboxyl methyl celluleose, guar gum, gum arabic, konjac gum, locust bean gum, tara gum, and xanthan gum) at different gum concentrations were examined in steady and dynamic shear. WBF-gum mixture samples showed a clear trend of shear-thinning behavior and had a non-Newtonian nature with yield stress. Rheolog...

BACKGROUND Flavor perception, the integration of taste and odor, is a critical factor in eating behavior. It remains unclear how such sensory signals influence the human brain systems that execute the eating behavior. METHODS WE TESTED CEREBRAL BLOOD FLOW (CBF) IN THE FRONTAL LOBES BILATERALLY WHILE SUBJECTS CHEWED THREE TYPES OF GUM WITH DIFFERENT COMBINATIONS OF TASTE AND ODOR: no taste/no ...

Two experiments examined whether chewing spearmint gum can affect the initial learning or subsequent recall of a word list. Comparing those participants in Experiment 1 who chewed gum at the learning or the recall phases showed that chewing gum at initial learning was associated with superior recall. In addition, chewing gum led to context-dependent effects as a switch between gum and no gum (o...