Open AccessInfluence of Concentration on Surface Tension & Viscosity of Tamarind (Tamarindus Indica) Seed Gum
Author(s) -
Thakhur Sunita,
PK Sharma,
Rishabha Malviya
Publication year - 2017
Publication title -
annals of molecular and genetic medicine
Language(s) - English
Resource type - Journals
ISSN - 2692-4595
DOI - 10.17352/amgm.000002
Subject(s) - surface tension , viscosity , chemistry , food science , botany , traditional medicine , materials science , biology , composite material , thermodynamics , medicine , physics
The infl uence 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.
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