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Properties of Khaya grandifoliola gum
Author(s) -
Aslam Muhammad,
Pass Geoffrey,
Phillips Glyn O.
Publication year - 1978
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740290611
Subject(s) - khaya , chemistry , calcium , calcium carbonate , salt (chemistry) , solubility , viscosity , sodium , sodium carbonate , mineralogy , organic chemistry , botany , materials science , biology , composite material
The gum exudate of Khaya grandifoliola has only limited solubility in water. Analysis of the gum showed that approximately 50% was in the free acid form and the remainder was largely the calcium salt. The gum dissolves in sodium carbonate solution with removal of calcium ions. This significantly alters the viscosity of the solution but it may be controlled by addition of calcium ions.