ABSTRACT
Weight of the Gum ..................................................................................... 236 13.10 Study of Rheological Properties of the Gum ............................................. 237
13.10.1 Effect of Concentration on Viscosity ........................................... 237 13.10.2 Effect of Temperature on Viscosity .............................................. 238 13.10.3 Effect of pH on Guar Gum Viscosity ........................................... 238 13.10.4 Effect of Impurities on Guar Gum Viscosity ............................... 238
13.11 Study of the Thermal Stability of the Gum ................................................240 13.12 Application of Fourier Transform Infrared Spectroscopy for Guar
Gum Characterization ................................................................................242 13.13 Investigation of Crystallinity of Guar Gum ...............................................245 13.14 Investigation of the Effect of Salt on the Viscosity of Guar Gum .............246 13.15 Modication of Guar Gum ......................................................................... 247 13.16 Summary and Closing Remarks ................................................................248 References ..............................................................................................................248
