AbstractThe main aim of this work is to produce foam rubber using the Dunlop process from in-house creamed latex and compare it with commercial centrifuged latex. The dry rubber content of creamed latex is higher than that of fresh natural latex and traditional centrifuged latex. The creaming agent plays a major role during the preparation of foam rubber and therefore defines the density as well as the elastic and mechanical properties of the final product. Scanning electron microscopy images show lower porosity in rubber foam made from creamed latex compared to that from centrifuged latex. This methodology should have a highly positive impact on the rubber community in both upstream and downstream rubber industries.
Xanthone compounds in mangosteen (Garcinia mangostana Linn.) fruit have been reported to have biological activities including antioxidative and anti-inflammatory effects, and the major xanthone compounds in mangosteen are α-mangostin and γ-mangostin. The objectives of this research were to quantify and qualify the major xanthones in each part of the mangosteen fruit with and without yellow gum from the point of view of effective utilization of agricultural product. Quantitative evaluation revealed that yellow gum had extremely high amounts of α-mangostin and γ-mangostin (382.2 and 144.9 mg/g on a wet basis, respectively) followed by pericarp and aril. In mangosteen fruit with yellow gum inside, xanthones seemed to have shifted from the pericarp and to have concentrated in a gum on the surface of aril, and there was almost no difference between the amounts of α-mangostin and γ-mangostin in whole fruits with and without yellow gum. Pericarp and yellow gum showed much higher radical-scavenging activity and ferric reducing antioxidant potential than the aril.
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