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The Effect of Selected Anions of Potassium Salts on the Viscosities of Lambda‐Carrageenan Dispersions
Author(s) -
ZABIK MARY E.,
ALDRICH PEARL J.
Publication year - 1965
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1965.tb00272.x
Subject(s) - viscosity , carrageenan , chemistry , potassium , salt (chemistry) , shear rate , reduced viscosity , intrinsic viscosity , organic chemistry , materials science , food science , composite material , polymer
SUMMARY Viscosity readings with three rates of shear for each of six time intervals were obtained for 0.5% dispersions of lambda‐carrageenan in de‐ionized water and in solutions of increasing concentrations of CH 3 COOK, KBr, K 2 CO 3 , KCl, K 3 C 3 H 5 O 7 , KNO 3 , K 3 C 2 O 4 , K 3 PO 4 , and K 2 SO 4 . The addition of any of these salts to the water in which lambda‐carrageenan was dispersed caused a highly significant decrease in viscosity. Significant differences also occurred among the viscosity readings for lambda‐carrageenan dispersed in different concentrations of one salt; however, the same concentrations of the different salts did not show comparable effects on the reduction of carrageenan viscosity. No significant differences occurred among viscosity readings for carrageenan dispersed in the various potassium salts at the 0.05N level of concentrations nevertheless, differences did occur at both the 0.10N and 0.20N levels of concentration. All solutions tested showed significant differences among viscosity readings due to rate of shear. Differences were minimal among viscosity values attributable to aging time of the dispersions.