Physico- Chemical evaluation of the gum of khaya grandifoliola
| dc.contributor.author | Anim-Yeboah, Samuel Sylvester | |
| dc.date.accessioned | 2012-04-16T04:17:15Z | |
| dc.date.accessioned | 2023-04-19T20:26:35Z | |
| dc.date.available | 2012-04-16T04:17:15Z | |
| dc.date.available | 2023-04-19T20:26:35Z | |
| dc.date.issued | 1995-02-16 | |
| dc.description | A thesis submitted to the School of Post-graduate Studies of the Kwame Nkrumah University of Science and Technology, Kumasi in partial fulfilment for the Degree of Master of Science,1995. | en_US |
| dc.description.abstract | some physicochemical properties of the Khaya gum have been evaluated to ascertain the usefulness of the gum in serving as pharmaceutical formulating agent and also as a local substitute to the commonly used gums of Acacia and Tragacanth. The literature on gums and mucilages were reviewed with respect to their production, purification and identification, their physical, rheological and chemical properties, and also their analytical procedures and application. The botany and source of the Khaya grandifoliola plant and the structural properties of the Khaya gum were also described. The physical properties assessed showed that the gum had acceptable levels of moisture content, Insoluble matter and Ash values. It was swellable in water and showed dextrorotatory optical activity in NaOH. It maintained relatively stable acidic pH with time. The chemical properties showed the absence of starch and presence of peroxidase enzyme with reasonable inactivation times. Conductimetric determination showed good tolerance to alcohol (18% per gram). Spectrophotometric analysis revealed high levels of Ca2+ (1.41%), Mg2+ (0.26%) and K+ (0.475). The gum was found to be extremely resistant to hydrolysis and highly acidic. T.L.C. analysis confirmed the sugar composition of the gum as Rhamnose, Arabinose and Galactose, and the acid Composition as Glucuronic acid and Galacturonic acid. The rheological studies showed that the gum maintains relatively stable viscosities with time, while the viscosity increased with increasing concentration and decreased with increasing temperature. As pH increased, the viscosity increased to a maximum and then decreased, with the maximum 0respondiflg to its natural pH of between and 3.0 and 4.0. Electrolytes generally decreased the viscosity of the gum, except Al3 which increased it. These factors did not significantly affect the flow curves. | en_US |
| dc.description.sponsorship | KNUST | en_US |
| dc.identifier.uri | https://ir.knust.edu.gh/handle/123456789/3566 | |
| dc.language.iso | en | en_US |
| dc.relation.ispartofseries | 2077; | |
| dc.title | Physico- Chemical evaluation of the gum of khaya grandifoliola | en_US |
| dc.type | Thesis | en_US |
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