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Handbook of Water-soluble Gums and Resins

Handbook of Water-soluble Gums and Resins
Author: Robert L. Davidson
Publisher: McGraw-Hill Companies
Total Pages: 680
Release: 1980
Genre: Technology & Engineering
ISBN:

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The Complete Book on Water Soluble Gums and Resins

The Complete Book on Water Soluble Gums and Resins
Author: H. Panda
Publisher: ASIA PACIFIC BUSINESS PRESS Inc.
Total Pages: 607
Release: 2011-10-03
Genre:
ISBN: 8178331470

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Resins, gums and latex are almost ubiquitous in the plant kingdom and many of them continue to play an important role in our daily lives. Numerous plants produce some kind of resin, latex or gum, but only a few are commercially important today, even though their uses and applications are truly manifold. They have been used as adhesives, emulsifiers, thickening agents, they are added to varnishes, paints and ink; they lend their aromas to perfumes and cosmetics and even play a role in pharmacy and medicine. Gums are viscous substances which are secreted by the bark of certain trees. Usually transparent (but sometimes slightly tinted) they contain a mucilage which when dissolved in water makes the latter become viscous. When this mucilage is dissolved in water it can be made to precipitate with alcohol. Resins, on the other hand, are gluey and viscous substances which may be whitish, brownish, or red and are secreted by certain trees when they are incised. Resins contain an essence and are usually not water soluble. Most commonly found types of plant exudates are chemically completely different to gums. Several acacia species are important economically. True gums are complex organic substances mostly obtained from plants, some of which are soluble in water and others of which, although insoluble in water, swell up by absorbing large quantities of it. They are used in adhesives, pharmaceuticals, inks, confections, and other products. Resins are terpene based compounds. Terpenes constitute one of the largest groups of plant chemicals and they can be very complex. They are not water soluble, but can be either oil soluble or spirit soluble, depending on their specific chemical composition. Worldwide interest and activity in gums and resins has grown dramatically in the last few years. Governments, environmentalists, research institutions and other interest groups are among those who have begun to push for stronger support for gums and resins as a way to meet a range of economic, social and environmental goals. Some of the fundamentals of the book are photosynthesis and metabolism of carbohydrates, occurrence, properties and synthesis of the monosaccharides, nitrogen derivatives, carbohydrates in parenteral nutrition, essential carbohydrates, ethers, anhydro sugars and unsaturated derivatives, constitution of nicotinic acid and of nicotinamide, industrial methods of preparing nicotinic acid and nicotinamide, general physiology, metabolism and mechanism of the vitamin action etc. This book gives a complete insight of water soluble gums and resins that are used in day to day life in various Industries. It is an invaluable resource to all its readers, students, scientist, new entrepreneurs, existing industries and others. 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Handbook of Water-soluble Gums and Resins

Handbook of Water-soluble Gums and Resins
Author: Robert L. Davidson
Publisher: McGraw-Hill Companies
Total Pages: 686
Release: 1980
Genre: Technology & Engineering
ISBN:

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Water-Soluble Synthetic Polymers

Water-Soluble Synthetic Polymers
Author: Philip Molyneux
Publisher: CRC Press
Total Pages: 275
Release: 2018-01-10
Genre: Science
ISBN: 1351094572

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Although several monographs and reviews have appeared on individual polymers of this type, and their applications and other technical aspects have also been discussed, this is apparently the first book to deal with the physical chemistry of water-soluble synthetic polymers as a group. This collective survey enables their properties and behaviour to be compared, and to be correlated with their molecular structures for predictive purposes. However, this has made it necessary to critically re-appraise much of the earlier fundamental work, so that current discussion of more recent work can be put on ta proper basis. Thus, of the 1800 or so references cited, the middle two-thirds related to the twenty-year period centred on about 1968. Nevertheless, sufficient key recent references have also been included so that the existing ‘state of the art is delineated.


The Water-soluble Gums

The Water-soluble Gums
Author: Charles Letnam Mantell
Publisher:
Total Pages: 279
Release: 1965
Genre: Gums and resins
ISBN:

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Water-Soluble Gums

Water-Soluble Gums
Author: Charles L. Mantell
Publisher:
Total Pages: 279
Release: 1965-01-01
Genre:
ISBN: 9780028488004

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Specialty Polymers

Specialty Polymers
Author: Faiz Mohammad
Publisher: I. K. International Pvt Ltd
Total Pages: 602
Release: 2007
Genre: Polymerization
ISBN: 8188237655

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The synthetic counterparts of natural polymeric materials are now finding applications as light weight, mechanically strong, and environmentally stable sheets, fibers, films, adhesives, paints, and foams have replaced most of the commodity and structural materials. The systematic research on the preparation, characterization, and utilization of plastics resulted in creation of polymers often containing a set of several desirable properties in a single polymer. The polymers have established their place in engineering applications as well. Although the bulk of plastics production focuses on relatively simple commodity polymers, the proportion of specially designed and tailor-made plastics for specific and sophisticated applications is also increasing at a great pace. The specialty plastics, as well as their use in specific and sophisticated applications, are the key to the continued scientific growth and technological advances in the new millennium. This book thoroughly covers today's rapidly growing field of specialty polymers and their applications in more sophisticated and specialized areas. It gives the most recent in-depth knowledge and extremely comprehensive details of the chemistry, physics, material science, technology, and device applications of specialty polymers. This comprehensive book containing 16 chapters is the result of the untiring efforts of 35 most renowned experts from the national and international scientific community. This book is thought-provoking to the researchers working in the fields of chemistry, biochemistry, biotechnology, medicine, polymer chemistry, semiconductor physics, material science, electrochemistry, biology, electronics, photonics, material science, solid state physics, nanotechnology, electrical and electronics engineering, optical engineering, device engineering, data storage, etc.


Phosphates in Food

Phosphates in Food
Author: RicardoA. Molins
Publisher: Routledge
Total Pages: 272
Release: 2018-05-04
Genre: Technology & Engineering
ISBN: 1351425005

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Phosphates in Food provides the first comprehensive analysis of phosphates used in food processing in almost 20 years. The book describes the nomenclature, structure, chemistry, and analytical procedures for phosphates in foods. Interactions between added and some natural phosphates and food components (particularly proteins, carbohydrates, lipids, and metal ions) are examined in relation to using phosphates in food processing for such purposes as increasing the water-holding capacity of proteins, improving emulsification, preventing gelation, and delaying lipid oxidation. The book also discusses the use of phosphates in specific food groups, such as milk and dairy products; meats, poultry, and fish; fruits and vegetables; bakery products and cereals; and miscellaneous food products including beverages, fats and oils, sugar and confectionery products, eggs and derivatives, and specialty products. An extensive section discussing the importance of phosphates as microbial agents is presented and is followed by a final section that examines the nutritional and health implications of elevated phosphate intake. The book contains 1,135 references, 43 tables, and 34 figures, making it an ideal reference resource for researchers in food sciences, microbiology, and nutrition; food and chemical industries; and regulatory agencies within local, state, and federal governments.