SEC of mono-carboxymethyl cellulose (CMC) in a wide range of pH; Mark–Houwink constants

Eremeeva, T.; Bykova, T.

doi:10.1016/s0144-8617(97)00259-2

Cited by 47 publications

(18 citation statements)

References 13 publications

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“…It can be determined using the Mark and Houwink equation below: Where the value for K dan a constant in the equation for CMC is already available based on existing reference (Eremeeva and Bykova, 1998). Table 2 below shows data of several velocity of CMC in Ostwald viscometer.…”

Section: Determination Of Average Molecular Weight Viscosity Of Carbomentioning

confidence: 99%

Synthesis of CMC from Palm Midrib Cellulose as Stabilizer and Thickening Agent in Food

Sebayang¹,

Sembiring²

2017

Orient. J. Chem

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The using of carboxymethyl cellulose (CMC) from palm midrib as stabilizer on ice-cream making is done in three steps. First step is isolation process of á-cellulose from palm midrib powder, FTIR analysis shows that the compound is a cellulose molecule. The second step is alkalization with isopropanol as the solvent, carboxymethylation with monochloroacetic acid, and neutralization with CH 3 COOH 90% then ethanol, methanol and aquadest are used for purification followed with centrifugation process and adding in acetone which gives carboxymethyl cellulose a positive result in qualitative analysis. FTIR peak obtained is similar to that of commercial CMC, with the degree of substitution 0.82 and viscosity 0.076 ml/g. The last step is ice cream making process. In this step, CMC is added into the ice-cream batter with variated concentration of CMC starting from 0 to 0.5%. Ice-cream produced is then given melting time test and the overrun value is determined. Based on the research, 0.5% addition of CMC shows the most optimum melting time which is 31.02 minutes and overrun value of 42.34%. Organoleptic test given to 15 respondents also show that ice-cream with addition of 0.5% CMC gives the best result for the soft texture, sweet taste, fragrance aroma and light brown colour. CMC for thickening agent in syrup is measured with Ostwald viscometer. It shows that syrup is thicker with the addition of CMC. The highest vitamin-C content in passion fruit syrup is in addition of 0.3% which is 330.20.

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Section: Determination Of Average Molecular Weight Viscosity Of Carbomentioning

confidence: 99%

Synthesis of CMC from Palm Midrib Cellulose as Stabilizer and Thickening Agent in Food

Sebayang¹,

Sembiring²

2017

Orient. J. Chem

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“…10,[17][18][19][20] The polyelectrolyte nature of Na CMC is, in itself, a reason for this poor understanding since many questions remain about the behavior of charged polymers in solution, 16,21 and especially in saltfree solutions; one example concerns the origin of the 'slow' relaxation mode typically observed using Light Scattering (LS), whose presence is not predicted by standard theory. [22][23][24] Given the biological origin of Na CMC, it typically has a high polydispersity of the chain length distribution 1,5,25,26 (common values of Mw/Mn are around 1.7-4.5 1,5,13,25,26 ). The crystallinity of the cellulose raw material, 3,25,27 and/or the amount and the distribution of the carboxymethyl groups along the chains.…”

Section: Introductionmentioning

confidence: 99%

Characterization of Sodium Carboxymethyl Cellulose Aqueous Solutions to Support Complex Product Formulation: A Rheology and Light Scattering Study

Behra

Mattsson

Cayre

et al. 2019

ACS Appl. Polym. Mater.

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Sodium Carboxymethyl Cellulose (Na CMC) is used for its thickening and swelling properties in a wide range of complex formulated products for pharmaceutical, food, home and personal care applications, as well as in paper, water treatment and mineral processing industries. To design Na CMC solutions for applications, a detailed understanding of the concentration-dependent rheology and relaxation response is needed. We address this here by investigating aqueous Na CMC solutions over a wide range of concentrations using rheology as well as static and dynamic light scattering. The concentration dependence of the solution specific viscosities sp could be described using a set of three power laws, as predicted from the scaling theory of polyelectrolytes. Alternatively, a simpler approach could be used, which interpolates between two power law regimes and introduces only one characteristic crossover concentration. We interpret the observed behavior as a transition from the non-entangled semi-dilute to the entangled concentration regimes; this transition behavior was not observed in the solution structure, as determined using static light scattering. Dynamic light scattering revealed three relaxation modes. The two fastest relaxations were assigned as the 'fast' and 'slow' relaxation modes typically

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“…The average molecular weight ( M w ) of the sample was 90,000 with a degree of substitution (DS) of 0.70. The average molecular weight of the sample was also estimated from the intrinsic viscosity value (198 mL g −1 in 0.2 M NaCl aqueous solution at 25 °C) using the Mark‐Houwink equation with the constants obtained from the literature 16. DS was determined by a conductometric procedure as described by Eyler et al17 These values agree well with those declared by the producer.…”

Section: Methodsmentioning

confidence: 54%

Viscosity of sodium carboxymethylcellulose in ethylene glycol–water mixed solvent media: Separation of the influences of polyion conformation and electrostatic interactions on the reduced viscosity

Sharma

Das

Nandi

et al. 2010

J Polym Sci B Polym Phys

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Precise measurements on the viscosities of the solutions of sodium carboxymethylcellulose in water and three ethylene glycol-water mixtures containing 10, 20, and 30 mass % of ethylene glycol have been reported at 35 C. Isoionic dilutions were performed at total ionic strengths in the range of 0.0002-0.0008 eqv L À1 using sodium chloride to obtain the intrinsic viscosities along with the Huggins constants. The influence of the medium and the ionic strength on the intrinsic viscosities have been interpreted from the points of view of the counterion condensation and expansion/contraction of the polyion chains in solution. The variations of Huggins constants, on the other hand, provided information on the intermolecular interactions in these solutions. A convenient method has been proposed to decompose the reduced viscosity of a polyelectrolyte solution into its conformational and electrostatic components. The electrostatic reduced viscosities obtained in the present study, purely from experimental considerations, quantitatively corroborates the conclusions derived from the Huggins constants. Using the Hess and Klein theoretical approach, an expression for the reduced viscosity due to the electrostatic interactions as a function of polyelectrolyte concentration could be obtained and the reported experimental electrostatic contributions could be nicely described with the help of this approach.

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SEC of mono-carboxymethyl cellulose (CMC) in a wide range of pH; Mark–Houwink constants

Cited by 47 publications

References 13 publications

Synthesis of CMC from Palm Midrib Cellulose as Stabilizer and Thickening Agent in Food

Synthesis of CMC from Palm Midrib Cellulose as Stabilizer and Thickening Agent in Food

Characterization of Sodium Carboxymethyl Cellulose Aqueous Solutions to Support Complex Product Formulation: A Rheology and Light Scattering Study

Viscosity of sodium carboxymethylcellulose in ethylene glycol–water mixed solvent media: Separation of the influences of polyion conformation and electrostatic interactions on the reduced viscosity

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