DOCSLIB.ORG

Understanding the Temperature–Resistance Performance of A

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Understanding the Temperature–Resistance Performance of A RSC Advances View Article Online PAPER View Journal | View Issue Understanding the temperature–resistance performance of a borate cross-linked Cite this: RSC Adv.,2017,7,53290 hydroxypropyl guar gum fracturing fluid based on a facile evaluation method† Haiming Fan, *ab Zheng Gong,a Zhiyi Wei,a Haolin Chen,a Haijian Fan,a Jie Geng,a Wanli Kang a and Caili Daia The evaluation of the temperature–resistance performance of fracturing fluid is essential for choosing suitable fracturing fluids during fracturing treatment. In this work, related parameters for characterizing the temperature–resistance performance of fracturing fluids have been analysed systematically. The maximum temperature, Tmax(h0, t0), which satisfies both the minimum viscosity requirement (h $ h0)of fracturing fluid and the time requirement of fracturing treatment (t $ t0), was used to characterize the temperature–resistance performance of fracturing fluids. A facile procedure for evaluating Tmax(h0, t0) Creative Commons Attribution 3.0 Unported Licence. has been proposed based on a step-by-step numerical-search method. The search for Tmax(h0, t0) starts from the upper limit temperature Tmax, which is the maximum temperature where the apparent viscosity meets the minimum viscosity requirement, i.e., h $ h0. Using a borate cross-linked hydroxypropyl guar gum fracturing fluid as an example, the effects of pH, and the concentrations of thickening agent (hydroxypropyl guar, HPG) and crosslinking agent (Na2B4O7) on the crosslink and temperature– resistance properties are also investigated. It has been found that the crosslinking time tc decreases with the increase of HPG concentration or Na2B4O7 concentration. However, tc was found to increase when pH increases. The variation tendencies of Tmax(h0, t0) are different from that of Tmax, viz., Tmax(h0, t0) This article is licensed under a gradually increases with Na2B4O7 concentration, whereas Tmax increases significantly at low Na2B4O7 concentration and remains almost unchanged at high Na2B4O7 concentration. The possible mechanisms Received 23rd October 2017 are proposed for interpreting the above phenomena according to related crosslinking-reaction kinetics Accepted 14th November 2017 and thermodynamics. Our work demonstrates a facile method for evaluating the temperature–resistance Open Access Article. Published on 20 November 2017. Downloaded 9/24/2021 6:14:20 PM. DOI: 10.1039/c7ra11687j performance of the fracturing fluid and provides useful insights into the understanding of the rsc.li/rsc-advances temperature tolerance performance of the borate cross-linked hydroxypropyl guar gum fracturing fluid. 1. Introduction reservoir depletion. It is also used in unconventional reservoirs where the intrinsic permeability is too low to yield economical – Hydraulic fracturing is a commonly used technique to stimulate production.3 5 Fracturing uid is of great signicance for hydrocarbon production by creating a network of highly hydraulic fracturing treatment. The main functions of frac- conductive fractures in the area surrounding a wellbore.1 The turing uid include opening the fracture, and suspending and network of fractures can not only improve the hydraulic transporting proppants.1 So, a fracturing uid is supposed to conductivity of the reservoir rock, but also increase the surface provide sufficient viscosity to ensure proper proppant transport area contributing to enhanced hydrocarbon production.1,2 and the even distribution of proppants along the fractures. Over Thus, hydraulic fracturing is used in conventional hydrocarbon the past few decades, linear or cross-linked polymer solu- – – reservoirs to increase permeability in damaged formations or in tions,6 9 energized uids,10 12 and viscoelastic surfactants – formations that exhibit signicantly lower production owing to (VES)13 18 have been developed as water-based fracturing uids. Biopolymers such as guar gum and cellulose derivatives, synthetic polymers such as polyacrylamide, are introduced in a Shandong Provincial Key Laboratory of Oil eld Chemistry, School of Petroleum Engineering, China University of Petroleum (East China), Qingdao 266580, the water-based fracturing uids for improving the rheological 2 Shandong Province, P. R. China. E-mail: [email protected] performance. Crosslinking improves the rheological properties bState Key Laboratory of Oil and Gas Reservoir Geology and Exploitation, Southwest of the polymers for fracturing purposes, e.g. borate, Ti(IV), Zr(IV), Petroleum University, Chengdu 610500, Sichuan Province, P. R. China and Al(III) ions are oen used to crosslink water soluble poly- † Electronic supplementary information (ESI) available. See DOI: mers.19–21 Guar gum and its derivatives, such as hydroxypropyl 10.1039/c7ra11687j 53290 | RSC Adv.,2017,7, 53290–53300 This journal is © The Royal Society of Chemistry 2017 View Article Online Paper RSC Advances guar (HPG), carboxymethyl guar (CMG) and carboxymethyl agent, crosslinking agent and other chemical additive agents. hydroxypropyl guar (CMHPG), are the most-common polymers Furthermore, so far as we know, there is no evaluation method used in fracturing uid, accounting for up to 90% of all gelled for accurately determining the maximum tolerance temperature fracturing uids.1,22 Meanwhile, to satisfy the criterion to frac- of the fracturing uid, which leads to the fact that the effec- ture deeper and hotter wells, synthetic terpolymer of 2- tiveness of temperature stabilizer and chelating agent can only acrylamido-2-methylpropanesulfonic acid (AMPS), acrylamide be indirectly reected by measuring the apparent viscosity and acrylate cross-linked by Zr has been developed and used as changes of the fracturing uid at a certain temperature.36,37 a fracturing uid.23,24 Thus, it is still necessary to explore a standard method on The evaluation on the temperature–resistance performance evaluating the temperature–resistance performance of frac- of fracturing uid is essential for choosing the suitable frac- turing uid, which will remarkably benet researchers and turing uid with excellent performance. Generally, two main users for the screening and developing of fracturing uids. methods were used to evaluate the temperature–resistance The key point of the evaluation on the temperature–resis- performance of fracturing uid.25–35 One is to monitor the tance performance of fracturing uid is to establish a method changes of the apparent viscosity at a constant shear rate with for measuring the maximum tolerance temperature which increasing temperature by continuously heating the fracturing meets the criteria for the apparent viscosity and the time uid.25–27 The apparent viscosity decreases with increasing requirement of the fracturing treatment. Our previous work temperature and when it drops to a certain value, the indicated demonstrated a way of evaluating the effectiveness of temper- temperature is used as the thermal stability temperature of ature stabilizer by measuring the difference of the maximum fracturing uid. For example, Baruah et al. found that the VES tolerance temperature in satisfying the criteria of fracturing fracturing uid developed from Tween 80/NaOA/2-ethyl treatment before and aer adding the temperature stabilizer.38 hexanol/clove oil/water system presented an apparent viscosity However, no systematic study on the inuence of main À at shear rate 100 s 1 greater than 90 mPa s when the tempera- components in fracturing uid on the temperature resistance Creative Commons Attribution 3.0 Unported Licence. ture is below 116.3 C. The insertion of 500 ppm ZnO nano- performance has been published yet. Herein, in this work, particle further improved the thermal stability temperature to related parameters for characterizing the temperature–resis- 119.5 C.25 The other method is to measure the changes of the tance performance of fracturing uid have been analysed. And apparent viscosity with time under constant temperature. the maximum tolerance temperature is determined by a step-by- Generally, the temperature–resistance performance of the step numerical search method starting from the upper limit fracturing uid is obtained by either analysing the apparent temperature. By using this method, inuence factors such as viscosity aer heating or measuring the stability time when the pH, the concentration of thickening agent (e.g., HPG) and apparent viscosity of the uid is above criterion value at crosslinking agent (e.g.,Na2B4O7) on the crosslink and different temperatures.28–35 For example, Holtsclaw et al. temperature–resistance properties of borate cross-linked This article is licensed under a measured the apparent viscosity of zirconium cross-linked hydroxypropyl guar gum fracturing uid are investigated and terpolymer gel as a function of time at 177, 191, 204 and the inuence mechanisms are also discussed. À 218 C. It is found that the apparent viscosity at shear rate 40 s 1 of the gel was greater than 2000 mPa s aer shearing for 4 hours Open Access Article. Published on 20 November 2017. Downloaded 9/24/2021 6:14:20 PM. at 177 C, almost 500 mPa s aer shearing for 4 hours at 204 C, 2. Materials and methods and approximately 300 mPa s aer shearing for 2 hours at 2.1. Materials 29 218 C. So they concluded the synthetic zirconium cross- Hydroxypropyl guar gum with an average molecular weight of linked terpolymer gel with good stability at temperature larger 3.2 Â 106 Da is commercially available and supplied by Shan- than 177 C. Wang et al. found that the apparent viscosity of dong Dongying Xinde Chemical Co., Ltd. Borax
Load more

Recommended publications
  • Hydrophobic Guar Gum Derivatives Prepared by Controlled Grafting
    Louisiana State University LSU Digital Commons LSU Doctoral Dissertations Graduate School 2005 Hydrophobic guar gum derivatives prepared by controlled grafting processes for hydraulic facturing applications Ahmad Bahamdan Louisiana State University and Agricultural and Mechanical College, [email protected] Follow this and additional works at: https://digitalcommons.lsu.edu/gradschool_dissertations Part of the Chemistry Commons Recommended Citation Bahamdan, Ahmad, "Hydrophobic guar gum derivatives prepared by controlled grafting processes for hydraulic facturing applications" (2005). LSU Doctoral Dissertations. 3384. https://digitalcommons.lsu.edu/gradschool_dissertations/3384 This Dissertation is brought to you for free and open access by the Graduate School at LSU Digital Commons. It has been accepted for inclusion in LSU Doctoral Dissertations by an authorized graduate school editor of LSU Digital Commons. For more information, please [email protected]. HYDROPHOBIC GUAR GUM DERIVATIVES PREPARED BY CONTROLLED GRAFTING PROCESSES FOR HYDRAULIC FRACTURING APPLICATIONS A Dissertation Submitted to the Graduate Faculty of the Louisiana State University and Agricultural and Mechanical College in partial fulfillment of the requirements for the degree of Doctor of Philosophy In The Department of Chemistry by Ahmad Bahamdan B.S., King Fahd University of Petroleum and Minerals, Saudi Arabia, 1989 M.S., University of Arkansas at Little Rock, AR, 1995 August 2005 ACKNOWLEDGEMENTS First of all I would like to express my sincere appreciation to my advisor and mentor, Professor William H. Daly, for his kindness, guidance, and encouragement during the entire course of this work. His encouragement, advices, patience helped me going through the difficulties and crises I met during the path of this work. I would like to thank everyone who has contributed to this work.
    [Show full text]
  • Texturizing Beverages for Stability and Mouthfeel
    acidic, and UHT temperatures are HYDROCOLLOIDS IN DRINKS harsh. Protein protection by buffer- ing the pH is crucial. A pH range of 6.7–7.0 is recommended. For retort- processed lattes, switch to HM pectin Texturizing Beverages for for its protein-protective properties. Texturizing High-Protein Stability and Mouthfeel Sports Drinks Gyms have been closed for many months during the pandemic. How- A short guide to hydrocolloid formulation in protein ever, protein-fortified beverages used by bodybuilders remain popular as drinks, lattes, soft drinks, and alcoholic offerings. convenient meal replacements. The diet industry has wisely repositioned by Nesha Zalesny meal replacement shakes as protein- fortified beverages, choosing to ac- centuate the positive (protein con- he beverage industry is a world chocolate milk benefit from the ad- suspend plant-based protein or co- tent and low carb) rather than focus unto itself within the food in- dition of a stabilizer. The hydrocol- coa particles throughout the prod- on the negative (meal replacement dustry. It is highly fragment- loid of choice for both is carrageenan. uct’s shelf life. Gellan gum on its own and diet). These beverages benefit Ted with multiple categories, an in- has an extremely clean mouthfeel from a systems approach. credible number of producers and Stabilizing Cream so many manufacturers are choos- If casein is present, a suspending consumers. Beverages come in a with Carrageenan ing to add a small amount of a ga- hydrocolloid such as carrageenan is wide variety of textures, flavors, and Carrageenan works synergistical- lactomannan, such as locust bean used. High acyl gellan gum is the in- functionalities.
    [Show full text]
  • GUAR GUM POWDER Guar Gum Is Relatively Cost Effective As
    GUAR GUM POWDER Guar Gum is relatively cost effective as compared to other thickeners and stabilizers along with it being an effective binder, plasticizer and emulsifier. One of the important properties of guar gum, a polysaccharide, is that it is high on galactose and mannose. Guar gum is also known as guarkernmehl, guaran, goma guar, gomme guar, gummi guar and galactomannan. Endosperm of guar seeds are used in many sectors of industries like mining, petroleum, textile, food products, feed Products, Pet Food, pharmaceuticals, cosmetics, water treatment, oil & gas well drilling and fracturing, explosives, confectioneries and many more. Since a long time Guar Gum can be also named as a hydrocolloid, is treated as the key product for humans and animals as it has a very high nourishing property. Guar Gum Powder Number 1. HS-Code of Guar Gum Powder: 130.232.30 2. CAS No. of Guar Gum Powder: 9000-30-0 3. EEC No. of Guar Gum Powder: E412 4. BT No. of Guar Gum Powder: 1302.3290 5. EINECS No. of Guar Gum Powder: 232.536.8 6. Imco-Code: Harmless Guar Gum is mainly used as a Natural thickener Emulsifier Stabiliser Bonding agent Hydrocolloid Gelling agent Soil Stabiliser Natural fiber Flocculants Fracturing agent Applications - Guar Gum Powder Guar Gum for Food Industries Guar gum is one of the best thickening additives, emulsifying additives and stabilizing additives. In Food Industry Guar gum is used as gelling, viscosifying, thickening, clouding, and binding agent as well as used for stabilization, emulsification, preservation, water retention, enhancement of water soluble fiber content etc.
    [Show full text]
  • (Guar Gum) Incorporation on the Quality Characteristics of Bread
    cess Pro ing d & o o T F e c f h o Rodge et al., J Food Process Technol 2012, 3:2 n l o a l n o DOI: 10.4172/2157-7110.1000136 r Journal of Food g u y o J Processing & Technology ISSN: 2157-7110 Research Article Open Access Effect of Hydrocolloid (guar gum) Incorporation on the Quality Characteristics of Bread Rodge AB1, Sonkamble SM2, Salve RV2* and Syed Imran Hashmi3 1Dept of Food Chemistry and Nutrition, College of Food Technology, M.A.U, Parbhani (MS) India 2Dept of Food Science and Technology, MGM, College of Food Technology, Aurangabad (MS) India 3Dept of Food Trade and Business Management, College of Food Technology, M.A.U, Parbhani (MS) India Abstract Effect of guar gum on the rheological properties of dough, physico-chemical properties of bread, sensory characteristics of finished product and white bread quality was studied. At all levels of incorporation, there were increases water absorption from 61.2 to 64.5%, lowered the dough development time from 6.20 to 5.60 min, increased gluten development, increased dough stability, increased break down time from 37.3 to 40.5 min, higher the mixing tolerance index from 52.2 to 54.6 BTU and increased the elasticity i.e. 72.3 to 74.6 BU of the dough. The external characteristics like color of crust, symmetry, evenness, character of crust and aroma was improved linearly with increased the concentration of guar gum and also internal characteristics like color of crumb, taste and texture was improved. Keywords: Hydrocolloids; Guar gum; Rheology; Sensory quality; starch dispersion heated in the presence of gums.
    [Show full text]
  • Evaluation of Guar Gum As a Novel Adsorbent Philicia Geiser
    Air Force Institute of Technology AFIT Scholar Theses and Dissertations Student Graduate Works 3-21-2019 Evaluation of Guar Gum as a Novel Adsorbent Philicia Geiser Follow this and additional works at: https://scholar.afit.edu/etd Part of the Biology and Biomimetic Materials Commons Recommended Citation Geiser, Philicia, "Evaluation of Guar Gum as a Novel Adsorbent" (2019). Theses and Dissertations. 2334. https://scholar.afit.edu/etd/2334 This Thesis is brought to you for free and open access by the Student Graduate Works at AFIT Scholar. It has been accepted for inclusion in Theses and Dissertations by an authorized administrator of AFIT Scholar. For more information, please contact [email protected]. EVALUATION OF GUAR GUM AS A NOVEL ADSORBENT THESIS Philicia Geiser, Captain, USAF AFIT-ENV-MS-19-M-174 DEPARTMENT OF THE AIR FORCE AIR UNIVERSITY AIR FORCE INSTITUTE OF TECHNOLOGY Wright-Patterson Air Force Base, Ohio DISTRIBUTION STATEMENT A. APPROVED FOR PUBLIC RELEASE; DISTRIBUTION UNLIMITED. The views expressed in this thesis are those of the author and do not reflect the official policy or position of the United States Air Force, Department of Defense, or the United States Government. This material is declared a work of the U.S. Government and is not subject to copyright protection in the United States. AFIT-ENV-MS-19-M-174 EVALUATION OF GUAR GUM AS A NOVEL ADSORBENT THESIS Presented to the Faculty Department of Systems Engineering and Management Graduate School of Engineering and Management Air Force Institute of Technology Air University Air Education and Training Command In Partial Fulfillment of the Requirements for the Degree of Master of Science in Environmental Engineering and Science Degree of Master of Science in Industrial Hygiene Philicia Geiser, BS Captain, USAF March 2019 DISTRIBUTION STATEMENT A.
    [Show full text]
  • Evaluation of Egg Replacers in a Yellow Cake System
    Emir. J. Food Agric. 2010. 22 (5): xxx-xxx http://ffa.uaeu.ac.ae/ejfa.shtml Evaluation of Egg Replacers in a yellow cake System D. Kohrs1, T. J. Herald3, F.M. Aramouni1, and M. Abughoush2 1Food Science Institute, Dept. of Animal Science and Industry, Kansas State University, Manhattan, KS 66506, USA; 2Clinical Nutrition and Dietetics, The Hashemite University, Zarqa 13133; 3USDA-Grain Marketing and Production Research Center, Manhattan, KS, 66502, USA Abstract: The egg alternatives (replacers) were used to replace egg as a functional ingredient in yellow cake system productions. Egg replacers were substituted at the levels of 50% and 100% of the dried whole eggs in the yellow cake system. The egg replacers were composed of whey protein isolate, wheat starch, guar gum, xanthan gum or their blends. At 50% substitution, treatments performed closer to that of control compared to 100 % substitution. The blends of guar/whey/starch (GPS) and xanthan/whey/starch (XPS) performed the best, having the closest volume and texture measurement compared to the control. A quantitative descriptive analysis (QDA) was performed on blends of GPS and XPS at 100% replacement. Six attributes of cake- crust stickiness, crumb color, springiness, moistness, firmness, and egg flavor--were quantified by a panel. These treatments were competitive to the control across all attributes measured. In the consumer acceptability test, the XPS formulation was significantly higher in acceptability for all attributes to that of the control. These alternatives can deliver functionality at a lower cost and can be incorporated to produce a suitable yellow cake system, especially blends of guar/whey/starch (GPS) and xanthan/whey/starch (XPS).
    [Show full text]
  • GUAR GUM Chemical and Technical Assessment
    GUAR GUM Chemical and Technical Assessment Prepared by Yoko Kawamura, Ph.D., for the 69th JECFA 1. Summary Guar gum is mainly consisting of the high molecular weight (approximately 50,000-8,000,000) polysaccharides composed of galactomannans and is obtained from the endosperm of the seed of the guar plant, Cyamopsis tetragonaloba (L) Taub. (syn. Cyamopsis psoraloides). It is used as thickener, stabilizer and emulsifier, and approved in most areas of the world (e.g. EU, USA, Japan, and Australia). Guar gum were evaluated and ADI “not specified” was allocated at 19th JECFA (1975) and their specifications were prepared at 17th JECFA (1973) and published in FNP 4 (1978) and republished in FNP 52 “Compendium of food additive specification”. They were reviewed at 44th and 53rd JECFA, and their revised specifications were published in FNP 52 Add 3 and 7, and republished in FAO JECFA Monographs “Combined compendium of food additive specifications”. At 67th JECFA the Committee reviewed the specifications of “Guar gum” and noted that they were covered two grades of product. The Committee decided to prepare two specifications monographs, “Guar gum” and “Guar gum (clarified)”. Both monographs were designated tentative and published in FAO JECFA Monographs 3 (2006). Further information, data on gum content, solubility in water and a test method for methanol and isopropanol as residual solvents using capillary gas chromatography were requested before the end of 2007. 2. Description Guar gum, also known as Gum cyamopsis or guar flour, is derived from the ground endosperm of the seed of the guar plant, Cyamopsis tetragonaloba (L) Taub.
    [Show full text]
  • Guar Gum COMMON NAME: Guar Gum SCIENTIFIC NAME: Cyamopsis Tetragonoloba
    Supplements to help manage Blood Sugar Health Guar Gum COMMON NAME: Guar Gum SCIENTIFIC NAME: Cyamopsis tetragonoloba NOT RECOMMENDED - EVIDENCE LEVELS OF EVIDENCE 1 2 Recommended: Recommended with Caution: Several well-designed studies in humans Preliminary studies suggest some benefit. have shown positive benefit. Our team is Future trials are needed before we can confident about its therapeutic potential. make a stronger recommendation. 3 4 Not Recommended - Evidence: Not Recommended – High Risk: Our team does not recommend this Our team recommends against using this product because clinical trials to date product because clinical trials to date suggest little or no benefit. suggest substantial risk greater than the benefit. Evaluated Benefits No evidence of efficacy or not indicated Supported by P&G BloodSugar-NotRecommended.indd 1 6/26/2017 4:43:14 PM Source Guar gum is an extract of the guar bean (Cyamopsis tetragonoloba). The plant is primarily grown in Pakistan and parts of India. Raw guar gum is a highly viscous, gel-forming fiber, widely used as a food-thickening agent. It is also found in nutritional supplements as a nonviscous, partially hydrolyzed version that lacks the health effects ofh the highly viscous raw guar gum. Indications/Population Raw guar gum lowers blood sugar in patients with diabetes and metabolic syndrome. There is no clinical evidence that the partially hydrolyzed version sold in the U.S. has this effect. Mechanism of Action Raw guar gum is soluble, viscous/gel forming, and readily fermented. The increased chyme viscosity improves glycemic control by slowing carbohydrate degradation and glucose absorption. There is no reason to believe that the partially hydrolyzed versions sold in the U.S.
    [Show full text]
  • Perfect Ingredients
    perfect Value-Added Eggs ingredients Food Ingredients Portfolio | 2019 every step of the way Overview Overview > Michael Foods, Inc. Company visit MichaelFoods.com to learn more... Sustainability Dried Eggs What you need to make it your own Products We work in partnership with you to develop a deep understanding of your Refrigerated business strategy and to recommend the ingredient solutions that will help Liquid you reach your goals. Our egg products are known throughout the food industry for their quality and dependability, so you can be sure you are working with a partner you can count on. Packaging Leader in Customization Frozen Liquid Our expertise in customization is second to none, with the capabilities, Conversion capacity and versatility to create exactly what you need within your unique manufacturing and packaging requirements. Enzyme Research & Culinary Expertise Modified Insights gleaned from industry research help direct your way to success. Our world-class R&D team of more than 20 dedicated food scientists and a 10,000 sq. ft. pilot plant is here to help you identify appropriate products that meet your needs and specifications. Precooked Eggs Dedicated & Reliable Supply Chain You will receive dedicated support from a team of skilled marketers, procurement experts and logistics professionals. With 14 strategically French Toast located, state-of-the-art egg processing facilities across the country, we boast the largest industrial egg capacity, multiple distribution points, export capabilities and an overall broader reach than our competitors. Hard Cooked Real Eggs, Real Results Eggs Our egg products deliver the flavor and consistency you can only get with For ordering, information, or customer real eggs in a host of varieties and formats to suit almost any need.
    [Show full text]
  • Effect of Adding Guar Gum to Yogurt Free Fat and Studying Some of Its Properties
    Khairi et al (2020): Profile of yogurt free fat September 2020 Vol. 23 Issue 13B Effect of adding guar gum to yogurt free fat and studying some of its properties Shaymaa Rifaat Khairi1*, Shaymaa Saady Lafta1, and Ebtisam F. Mousa1 1. Department of Food Science, Collage of Agricultural engineering science, University of Baghdad, Baghdad, Iraq * Corresponding author: Shaymaa R. Khairi; e-mail: [email protected] Abstract The dairy industry is in dire need to master the means of developing low-fat or low-fat dairy products in order to meet the requirements of the consumer. Such products are not easy due to the role played by fats in improving the texture, texture and taste of dairy products called fat alternatives The low-fat low-energy produced yoghurt from a sorting milk with the fat substitute of gum Arabic (GUAR GUM) with three levels of 0.1, 0.2 and 0.3% in addition to the positive control experiment in which the yogurt was made from whole milk and the negative control experiment in which the yogurt was made from Milk sorted without any addition. The best results to improve additives by determining the rheological tests, which included viscosity examination , clarity of automatic whey , water retention and the excelled treatment was yogurt with 0.2% guar gum (The treatment A2). The rolls above are very close to the treatment of positive control and outperformed the treatment of negative control. The results of sensory evaluation showed that the treatment (A2) was also the best. Keywords: guar gum, yogurt free fat, properties How to cite this article: Khairi SR, Lafta SS, Mousa EF (2020): Effect of adding guar gum to yogurt free fat and studying some of its properties, Ann Trop Med & Public Health; 23(S13B): SP231385.
    [Show full text]
  • Recent Approaches in Guar Gum Hydrogel Synthesis for Water Purification
    Recent Approaches in Guar Gum Hydrogel Synthesis for Water Purification Sourbh Thakura,b* Bhawna Sharmab, Ankit Vermab, Jyoti Chaudharyb Sigitas Tamuleviciusa, Vijay Kumar Thakurc* aInstitute of Materials Science of Kaunas University of Technology, K.Barsausko Str. 59, LT- 51423 Kaunas, Lithuania bSchool of Chemistry, Shoolini University, Solan 173212, Himachal Pradesh, India cEnhanced Composites and Structures Center, School of Aerospace, Transport and Manufacturing, Cranfield University, Bedfordshire MK43 0AL, UK Abstract Guar gum based hydrogels have evoked great attention in research as well as in industry for exploring miscellaneous applications in the field of water purification, medicine, agriculture, explosives, cosmetics, textile, paper and food to name a few. In this article, latest modifications for developing guar gum based hydrogels and composite materials for water purification application are extensively reviewed. Regenerative nature of Guar gum hydrogels makes it a better choice for treating waste water as well as other value added applications. Moreover, non-ionic nature makes guar gum an acceptable material for further modifications. In this article, we also presents brief discussion on structure and properties of guar gum. Keywords: Guar gum; hydrogel; composites, dye adsorption; metal ion adsorption; water purification. *Corresponding authors Email: [email protected], [email protected], [email protected] Introduction Over past 50 years hydrogel technology has come in to view as a new prevalent technology which may be going to discover more applications in different fields of research[1]. Hydrogels have evolved with inherent advantages beyond continuing technologies like diffusion and adsorption[2]. Due to industrial evolution and population expansion, need for more drinkable water as well as other sustainable materials from natural resources including gums and natural biomass has become an important issue[3–8].
    [Show full text]
  • Effect of Gel-Forming Gums on the Intestinal Unstirred Layer and Sugar Transport in Vitro
    Gut: first published as 10.1136/gut.22.5.398 on 1 May 1981. Downloaded from Gut, 1981, 22, 398-403 Effect of gel-forming gums on the intestinal unstirred layer and sugar transport in vitro I T JOHNSON AND JENNIFER M GEE ARC Food Research Institute, Colney Lane, Norwich SUMMARY The effect of two gel-forming polysaccharide gums, guar gum and Na-carboxymethyl- cellulose (CMC), on glucose transport in vitro was investigated using everted sacs of rat jejunum. The gums were added to the mucosal bathing media to give apparent viscosities in the range 1-110 Pascal seconds x 10-3, mPa.s(cP). Serosal glucose transport fell steeply by about 60% as the vis- cosities of the mucosal media rose to 20mPa.s, and levelled off thereafter. A similar effect was observed in sacs preincubated with guar gum (15 minutes) and exposed to glucose in a subsequent guar-free incubation. Glucose transport with and without the addition of guar gum was found to be sensitive to mucosal stirring, so that, when shaken at 130 oscillations per minute, sacs exposed to guar gum (0.25 %, viscosity c.a. 16 mPa.s (cP) transported glucose at a similar rate to sacs incubated without guar at 80 oscillations per minute. By measuring the time course for the establishment of osmotic induced potentials, it was shown that incubation with guar or CMC led to an increase in the apparent thickness of the unstirred fluid layer overlying the mucosa (guar-free thickness =317±15[*, guar treated thickness =468+25tx). It is suggested that the presence of a polysaccharide gum in the fluid film surrounding the villi increases its viscosity, and thus gives rise to a thickening of the rate-limiting unstirred layer.
    [Show full text]