PHYSICOCHEMICAL AND RHEOLOGICAL MODELING OF SYNERGISTIC INTERACTION OF SOME PLANT GUM EXUDATES.

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dc.contributor.authorARTHUR, DAVID EBUKA
dc.date.accessioned2017-12-14T12:51:53Z
dc.date.available2017-12-14T12:51:53Z
dc.date.issued2014-08
dc.descriptionA THESIS SUBMITTED TO THE SCHOOL OF POSTGRADUATE STUDIES, AHMADU BELLO UNIVERSITY, ZARIA. IN PARTIAL FULFILLMENT OF THE REQUIREMENTS FOR THE AWARD OF A MASTER DEGREE IN PHYSICAL CHEMISTRY. DEPARTMENT OF CHEMISTRY, FACULTY OF SCIENCE, AHMADU BELLO UNIVERSITY, ZARIA NIGERIAen_US
dc.description.abstractThe visco-elastic properties of Khayasenegalensis (KS gum), Anacardium occidentale (AO gum) and Acacia senegal (AS gum) blends in dilute solution were investigated. The gums were evaluated for intrinsic viscosity and the elastic component. Molecular conformation of the complex of AS-KS was assessed by the power law and the results showed that the b values for AS 40%―KS 60% and AS 20%― KS 80% given as 1.98 and 1.67 which were significantly larger than that of the pure gums and all other blend used within the course of this research. A 20% AS–80% KS blend exhibited the strongest attraction between Khaya gum and gum Arabic molecules since the blend had the highest value of intrinsic viscosity (69.1 dL/g), while 80% AS–20% AO blend had the least attraction as evidenced by the polymer miscibility coefficient (0.0009), the elastic component and a positive Huggins coefficient found to be less than one, indicating there is no aggregation in the blend. The power-law model was successfully applied to predict the molecular conformation of AS, AO and KS alone in dilute solutions and they exhibited random coil conformation except for AO gum. Their hydrodynamic interaction value indicates that the blends become more soluble in water when more concentration of gum arabic is added to the blends (AS:AO, AS:KS). The power-law coefficient decreased with an increased addition of the KS fraction in the blends, suggesting a more flexible AS-KS, AS-AO complex dependent on KS and AO respectively. FTIR and GCMS analyses were carried out for proper characterization of the components of the gum blends, other analysis included rheological study on the gum with corresponding effects from increased temperature and effects of added salts. Physicochemical properties of the gum blends as well as the pure gums were determined, these included salinity, pH, turbidity, total dissolve solid, conductivity, density, colour and solubility.en_US
dc.identifier.urihttp://hdl.handle.net/123456789/9680
dc.language.isoenen_US
dc.subjectPHYSICOCHEMICAL,en_US
dc.subjectRHEOLOGICAL MODELING ,en_US
dc.subjectSYNERGISTIC INTERACTION,en_US
dc.subjectPLANT GUM EXUDATES,en_US
dc.titlePHYSICOCHEMICAL AND RHEOLOGICAL MODELING OF SYNERGISTIC INTERACTION OF SOME PLANT GUM EXUDATES.en_US
dc.typeThesisen_US
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