Effect of Xanthan Gum on the Performance of Aqueous Film-Forming Foam

Solution properties of aqueous film-forming foam (AFFF) formulations containing different xanthan gum contents were investigated first by varying the mass fraction of xanthan gum in the range of 0.1–0.5%. Foam properties and fire-extinguishing performance of the AFFF formulations were then evaluated. Results indicated that xanthan gum content slightly affected surface tension of foam solutions. However, xanthan gum significantly affected viscosity of AFFF concentrates. Foaming of the AFFF formulations was hardly affected by xanthan gum, but foam stability of the compounds was obviously enhanced with the addition of xanthan gum. Optimal xanthan gum content was determined as 0.3%, which resulted in the shortest 90% control time and fire extinguishment time. Burnback time of foams increased with the addition of xanthan gum because of the enhanced foam stability.     

The rheological and thickening properties of cationic xanthan gum

In the present study, cationic xanthan gum (CXG) was synthesized to enhance the rheological property of xanthan gum (XG) by attaching quaternary amine groups to the backbone of XG. The efficacy of the substitution was confirmed by FT-IR spectra and ¹³C NMR. The surface morphology was changed considerably as demonstrated by SEM. The examined rheological properties of XG and CXG include steady-state and dynamic rheological properties. The results show that quaternary amine groups are successfully grafted onto the XG molecule. Apparent viscosity, storage modulus, and loss modulus of CXG solutions are greater than those of XG solutions under the same conditions. It is moreover found that apparent viscosity and viscoelasticity increase with the degree of substitution. The data indicate that the modified XG has much better heat resistance.     

The displacement efficiency and rheology of welan gum for enhanced heavy oil recovery

The displacement efficiency of welan gum on enhanced heavy oil recovery has been investigated by comparing that of xanthan gum which is commonly used for polymer flooding, and it is found that the displacement efficiency of biopolymer welan gum is higher (>7.0 % at the normal permeability) than that of xanthan gum. In‐depth rheological investigations show that both storage modulus and loss modulus of welan gum solution are higher than those of xanthan gum solutions at the same concentration, temperature and salinity. The higher displacement efficiency for enhanced heavy oil recovery by welan gum is mainly caused by its stronger ability to form aggregates. Although the molecular weight of welan gum is lower than that of xanthan gum, the aggregates of welan gum molecules help to improve the sweep efficiency. It is proposed that welan gum improves oil recovery by drawing and dragging on the residual oils which is derived from the interlinked network structures formed by the adjacent double helices in the arrangement of the zipper model. The intermolecular structures formed by zipper model are stable in high temperature and high salinity condition. Copyright © 2014 John Wiley & Sons, Ltd.     

A Study of the Effects of Aeration and Agitation on the Properties and Production of Xanthan Gum from Crude Glycerin Derived from Biodiesel Using the Response Surface Methodology

The effects of aeration and agitation on the properties and production of xanthan gum from crude glycerin biodiesel (CGB) by Xanthomonas campestris mangiferaeindicae 2103 were investigated and optimized using a response surface methodology. The xanthan gum was produced from CGB in a bioreactor at 28 °C for 120 h. Optimization procedures indicated that 0.97 vvm at 497.76 rpm resulted in a xanthan gum production of 5.59 g L^?1 and 1.05 vvm at 484.75 rpm maximized the biomass to 3.26 g L^?1. Moreover, the combination of 1.05 vvm at 499.40 rpm maximized the viscosity of xanthan at 0.5 % (m/v), 25 °C, and 25 s^?1 (255.40 mPa s). The other responses did not generate predictive models. Low agitation contributed to the increase of xanthan gum production, biomass, viscosity, molecular mass, and the pyruvic acid concentration. Increases in the agitation contributed to the formation of xanthan gum with high mannose concentration. Decreases in the aeration contributed to the xanthan gum production and the formation of biopolymer with high mannose and glucose concentrations. Increases in aeration contributed to increased biomass, viscosity, and formation of xanthan gum with greater resistance to thermal degradation. Overall, aeration and agitation of CGB fermentation significantly influenced the production of xanthan gum and its properties.     

Model for Plateau border drainage of power-law fluid with mobile interface and its application to foam drainage

A model for drainage of a power-law fluid through a Plateau border is proposed which accounts for the actual Plateau border geometry and interfacial mobility. The non-dimensionalized Navier-Stokes equations have been solved using finite element method to obtain the contours of velocity within the Plateau border cross section and average Plateau border velocity in terms of dimensionless inverse surface viscosity and power-law rheological parameters. The velocity coefficient, the correction for the average velocity through a Plateau border of actual geometry compared to that for a simplified circular geometry of the same area of cross section, was expressed as a function of dimensionless inverse surface viscosity and flow behavior index of the power-law fluid. The results of this improved model for Plateau border drainage were then incorporated in a previously developed foam drainage model [G. Narsimhan, J. Food Eng. 14 (1991) 139] to predict the evolution of liquid holdup profiles in a standing foam. Foam drainage was found to be slower for actual Plateau border cross section compared to circular geometry and faster for higher interfacial mobility and larger bubble size. Evolution of liquid holdup profiles in a standing foam formed by whipping and stabilized by 0.1% beta-lactoglobulin in the presence of xanthan gum when subjected to 16g and 45g centrifugal force fields was measured using magnetic resonance imaging for different xanthan gum concentrations. Drainage resulted in the formation of a separate liquid layer at the bottom at longer times. Measured bubble size, surface shear viscosity of beta-lactoglobulin solutions and literature values of power-law parameters of xanthan gum solution were employed in the current model to predict the evolution of liquid holdup profile which compared well with the experimental data. Newtonian model for foam drainage for zero shear viscosity underpredicted drainage rates and did not agree with the experimental data.     

Experimental Study and Numerical Modeling of Rheological and Flow Behavior of Xanthan Gum Solutions Using Artificial Neural Network

This study investigated effect of temperature, concentration, and shear rate on rheological properties of xanthan gum aqueous solutions using a Couette viscometer at temperatures between 25°C and 55°C and concentrations of 0.25 wt% to 1.0 wt%. The Herschel–Bulkley model described very well the non-Newtonian behavior of xanthan gum solutions. Shear rate, temperature, and concentration affected apparent viscosity and an equation was proposed for the temperature and concentration effect valid for each shear rate. This article also presents an artificial neural network (ANN) model to predict apparent viscosity. Based on statistical analysis, the ANN method estimated viscosity with high accuracy and low error.     

The titration of clay minerals I. Discontinuous backtitration technique combined with CEC measurements

Evolution of liquid holdup profile in a standing foam formed by whipping and stabilized by sodium caseinate in the presence of xanthan gum when subjected to 16 and 29g centrifugal force fields was measured using magnetic resonance imaging for different pH, ionic strength, protein and xanthan gum concentrations. Drainage resulted in the formation of a separate liquid layer at the bottom at longer times. Foam drainage was slowest at pH 7, lower ionic strength, higher protein and gum concentrations. Foam was found to be most stable at pH 5.1 near the isoelectric point of protein, lower ionic strength and higher protein and xanthan gum concentrations. A predicted equilibrium liquid holdup profile based on a previous model (G. Narsimhan, J. Food Eng. 14 (1991) 139) agreed well with experimental values at sufficiently long times. A proposed model for velocity of drainage of a power law fluid in a Plateau border for two different simplified geometries was incorporated in a previously developed model for foam drainage (G. Narsimhan, J. Food Eng. 14 (1991) 139) to predict the evolution of liquid holdup profiles. The model predictions for simplified circular geometry of Plateau border compared well with the experimental data of liquid holdup profiles at small times. At longer times, however, the predicted liquid holdup profile was larger than the observed, this discrepancy being due to coarsening of bubble size and decrease in foam height not accounted for in the model. A Newtonian model for foam drainage under predicted drainage rates did not agree with the experimental data.     

Co-gelation mechanism of xanthan and galactomannan

Synergistic gelation of dilute (0.1% total gums) mixed solutions of xanthan and galactomannan isolated from seeds of Delonix regia was investigated. Gelation occurred in a mixed solution of xanthan and galactomannan at 0.1% total gums at room temperature (25 °C). The flow curves of mixed solutions of native xanthan and galactomannan showed plastic behavior. The maximum elastic modulus was obtained when the ratio of the xanthan to galactomannan was 2:1 at room temperature (25 °C). The largest elastic modulus was observed in the mixture solution of deacetylated xanthan. However, a small elastic modulus was obtained in the mixture with depyruvated xanthan. The results obtained supported the interaction mechanism between xanthan and galactomannan (locust bean gum) previously proposed, and the pyruvate methyl groups might also take part in the interaction.     

Comparative study of thermal degradation behavior of graft copolymers of polysaccharides and vinyl monomers

The thermal degradation of graft copolymers of both polysaccharides (guar gum and xanthan gum) showed gradual decrease in mass loss. Pure guar gum degraded about 95% but pure xanthan gum degraded about 76% up to 1173.15 K, while graft copolymers of guar gum and xanthan gum degraded only 65–76% up to 1173.15 K. Acrylic acid grafted guar gum and xanthan gum showing two-step degradation with formation of anhydride and ketonic linkage during heating, same pattern of degradation was found for xanthan gum-g-methacrylic acid. Guar gum-g-acrylamide degraded in single step and xanthan gum-g-acrylamide started to degrade above 448.15 K and it is a two-stage process and imparts thermal stability due to the formation of imide linkage with evolution NH₃. Guar gum-g-methacrylamide degraded in three steps due to the loss of NH₃ and CO₂ successively. 4-vinyl pyridine grafted both polysaccharides show single step degradation due to loss of pyridine pendent. N-vinyl formamide grafted guar gum and xanthan gum started to degrade at about 427.15 K, showed two-stage degradation process with the evolution of CO and NH₃ molecules while guar gum-g-(N-vinyl-2-pyrrolidone) degraded into two steps by the loss of pyrrolidone nucleus. Gum-g-2-acrylamido-2-methyl-1-propane sulfonic acid (AMPS) showed two-step degradation processes in two successive degradation steps, while xanthan gum-g-AMPS has started degradation at about 427.15 K and completed in five degradation steps. Overall, it was found that the grafted polysaccharides are thermally more stable than pure polysaccharides.     

Surface structure smoothing effect of polysaccharide on a heat-set protein particle gel

This work investigates surface properties of a protein particle gel and effects of polysaccharide on the surface microstructure of such a protein gel. Whey protein isolate (WPI) was used as the primary gelling agent, and a polysaccharide (xanthan) was investigated for its surface smoothing effects. The surface properties of heat-set WPI gels with and without the presence of xanthan (0, 0.05, and 0.25%) were characterized using a surface friction technique. The surface friction force of a gel against a stainless steel substrate was found to be highly dependent on the sliding speed for all three gel samples, and the addition of xanthan caused a general reduction of surface friction. The gel containing no xanthan has the largest surface friction and behaved in the most load-dependent manner, whereas the gel containing 0.25% xanthan has the lowest surface friction and showed the least load dependency. It was inferred that the WPI gel containing no xanthan has the roughest surface among the three samples and the presence of xanthan leads to a smoother surface with probably a thinner layer of surface water. Surface features derived from surface friction tests were confirmed by surface microstructure observation from confocal laser scanning microscopy (CLSM) and environmental electron scanning microscopy (ESEM). Surface profiles from CLSM images were used to quantify the surface roughness of these gels. The mean square root surface roughness R(q) was calculated to be 3.8 +/- 0.2, 3.0 +/- 0.2, and 1.5 +/- 0.2 microm for gels containing 0, 0.05, and 0.25% xanthan, respectively. The dual excitation images of protein and xanthan from CLSM observation and images from ESEM observation indicate a xanthan-rich layer at the surfaces of the xanthan-containing gel samples. We speculate that the creation of the outer surface of a particle gel is based on a different particle aggregation mechanism from that leading to network formation in the bulk.     

Electrophoretic studies for determining soy proteins–xanthan gum interactions in foams

The aim of this work was to elucidate soy proteins–xanthan gum interactions at a molecular level by studying protein composition at the air–water interface of foams and in the solutions used to make them and to see if the different properties of heat denatured protein were reflected in the proportions in which they were present at the interface or in the ability to interact with xanthan. To this end SDS-PAGE and densitometry was employed. Initial protein concentration and xanthan influenced the composition of proteins in the solutions used to make the foams. The increase in NSP concentration of solutions (0.5–6 wt.%) in the absence of xanthan promoted the formation of aggregates of low molecular weight (160 kDa), the association of A an B polypeptides and a decrease in and ′ subunits. As DSP concentration of solutions increased, an increase in the proportion of aggregates of high molecular weight (above 200 kDa) and B-polypeptide was observed. On addition of xanthan (0.025 and 0.05%) to protein solutions (0.5 and 2%), the formation of aggregates of high molecular weight was favoured for both NSP and DSP. In the absence of xanthan, no preferential adsorption of soy polypeptides was observed at the air–water interface of NSP foams. However in DSP foams, there was a preferential adsorption of B-polypeptides. Xanthan present in NSP foams (0.5 or 2%), caused an increase in the proportion of aggregates of high molecular weight at the interface as compared with the composition of solutions used to make the foams. An increase in proportion of AB-polypeptides (for 0.5% NSP and 0.025% xanthan) and B-polypeptides together with polypeptides of molecular weight lower than 14 kDa (for 0.5% NSP and 0.05% xanthan) was also observed at the interface in NSP foams. On the contrary, the presence of xanthan in DSP foams caused a decrease in the proportion of aggregates of high molecular weight and a concomitant increase in B-polypeptide. The B-11S polypeptide predominated the interface of DSP foams probably for its hydrophobicity and basic characteristics.     

The Early Stages of Native Enamel Dissolution Studied with Atomic Force Microscopy

Food-induced demineralization (erosion) is one of the key factors in surface structural changes of tooth enamel, with soft drinks being a significant etiological agent. The objective of this study was to measure early stages of enamel loss with high accuracy on native enamel surfaces combined with qualitative observations of changes in the surface morphology using the atomic force microscope (AFM). Native unerupted third molar surfaces were partly covered with a gold reference layer. Samples were imaged with the AFM before dissolution (at baseline) and after exposure to three different drinks (mineral water, a "toothkind" blackcurrant drink, and a lemon and lime juice drink) at five different exposure times (15 min, 30 min, 1 h, 2 h, and 3 h). The changes in the surface morphology were investigated qualitatively as well as quantitatively. This study showed that the maximum material loss occurred at the aprismatic parts of the enamel close to the perikymata. The maximum enamel loss was greatest for the lemon and lime juice drink and lowest for water. A two-way ANOVA of the transformed data, employing the natural logarithm, showed a statistically significant difference between both the drinks and the exposure time at a 95% confidence level (P=0.000). This demonstrates that the AFM is a suitable tool for measuring early stages of enamel demineralization. Copyright 2000 Academic Press.     

Rheological properties of water-soluble cross-linked xanthan gum

Water-soluble crossslinked xanthan gum (CXG) was prepared from xanthan gum (XG) and epichlorohydrin under alkaline condition by ethanol solvent method. Rheological properties and heat resistance performance of different concentrations of aqueous XG and CXG solutions were investigated. The results showed that the apparent viscosity of 4 g · L^?1 CXG solution was 2.57 times that of 4 g · L^?1 XG solution. The storage modulus G′ and the loss modulus G″ of CXG solutions were greater than those of XG solutions, and viscoelastic and thixotropic properties were more significant in CXG solutions. At 80°C, these two solutions were sheared at 170 s^?1 for 90 minutes, the reserved viscosity was 32.30 and 62.15 mPa · s for XG and CXG solutions, respectively. The heat resistance performance of CXG solution was better than that of XG solution. Nonlinear co-rotational Jeffreys model could be applied to describe the flow curves of XG and CXG solutions correctly, and the calculated values were in good agreement with the experimental data.     

Influence of soft drinks on the thickness and morphology of in situ acquired pellicle layer on enamel

Diet-induced demineralization is a key factor in tooth enamel loss, with soft drinks being a significant aetiological agent. In the oral environment, the acquired pellicle layer might modify the demineralization potential of drinks. The objectives of this exploratory in situ study were to determine the influence of soft drinks, volunteers, and exposure times on the thickness and morphology of pellicle layers using an atomic force microscope (AFM). Polished uninterrupted third molars were partly taped and exposed to the oral environment for periods of 2 and 5 days, respectively. Each day 1L of either mineral water, a "toothkind" blackcurrant drink, a "prototype" blackcurrant drink, or orange juice was consumed in this four-way crossover, single-center study. Subsequently the tape was removed and the surfaces imaged with an AFM before and after chemical cleaning. The pellicle layer morphology and thickness were investigated. The maximum pellicle layer thickness was observed after the consumption of the prototype blackcurrant drink, followed by the toothkind blackcurrant drink, orange juice, and water on days 2 and 5, respectively. A three-way ANOVA at the 95% confidence level showed statistically significant differences between the pellicle layer thicknesses, factors being drinks (p=0.0046), exposure time (p=0.0009), and volunteers (p=0.0244). Depending on the volunteer either a uniform or a patchy pellicle layer was observed. This demonstrates that AFM is a useful tool in obtaining simultaneously qualitative and quantitative data of in situ acquired pellicle layers.     

Xanthan gum production by Xanthomonas campestris w.t. fermentation from chestnut extract

Xanthomonas campestris w.t. was used for production of xanthan gum in fermentations with chestnut flour for the first time. Fermentations were carried out with either chestnut flour or its soluble sugars (33.5%) and starch (53.6%), respectively, at 28°C and 200 rpm at initial pH 7.0 in flasks. The effect of agitation rate (at 200, 400, and 600 rpm) on xanthan gum production was also studied in a 2-L batch reactor. It was found that xanthan production reaches a maximum value of 3.3 g/100 mL at 600 rpm and 28°C at 45 h.     

Apparent solubility distributions of hydroxyapatite and enamel apatite

Samples of human dental enamel and hydroxyapatite were equilibrated at 5 mg/40 ml for 9 days at 37 degrees C with acetate buffers adjusted to a range of saturations with respect to hydroxyapatite. Sigmoidal apparent solubility distributions, in which the fraction dissolved was plotted against--log(ion activity product for hydroxyapatite) (pIHA), were constructed. About 10% of the hydroxyapatite and 14% of the enamel was very soluble, dissolving even at pIHA 55. The apparent solubility distributions for both solids were invariant with pH (4.5, 5.0, 5.5), within experimental error, showing that solubility was controlled by a phase with the stoichiometry of hydroxyapatite, probably in the form of a surface layer or complex on the crystals, in agreement with other studies on carbonate-apatites and bone mineral. The pIHA at 50% dissolution was employed as an average value. The pIHA (50%) values for pooled data (58.76 for enamel and 60.17 for hydroxyapatite) were lower than the respective pIHA previously measured by conventional equilibration techniques. However, the average pIHA measured for enamel was higher than that obtained by the same technique in another study, possibly because of differences in specimen preparation and equilibration time. The possible implications of the findings for understanding the process of dental caries are discussed.     

Drag reduction characteristics of polysaccharide xanthan gum

The turbulent drag reduction characteristics of the rod-like polysaccharide xanthan gum dissolved in water was investigated using a rotating disk apparatus. The ultrasonic degradation method was adopted to obtain polymer fractions of different molecular weights of xanthan gum for this study. The drag reduction curve was then plotted to observed the universal characteristics of xanthan gum, and the intrinsic concentration was found to be an extremely useful quantity in normalizing the drag reduction data for different molecular weights.     

Non-Newtonian flow behaviour of gellan gum aqueous solutions

Rheological properties of gellan gum solutions with and without salt have been monitored using oscillatory measurements and steady-shear viscosity measurements. The steady-shear viscosity measurements indicated that gellan gum solutions showed a wide Newtonian plateau when gellan gum molecules took a coil conformation, and that the shear-thinning behaviour became more conspicuous with conformational change of gellan gum molecules from coiled to helical, and the range of the Newtonian plateau became limited only to very low shear rates. When gellan gum solutions showed rheological behaviour as a dilute or concentrated polymer solution, these systems obeyed the Cox–Merz superposition of steady-state viscosity and dynamic viscosity. As gellan gum solutions formed a weak gel, the Cox–Merz rule was not valid; however, the deviation from this superposition was less significant than that of xanthan gum solutions which also show weak-gel behaviour. Received: 8 December 1998 Accepted in revised form: 5 March 1999     

Investigational Studies on Highly Purified Fenugreek Gum as Emulsifying Agent

In this study, highly purified galactomannan containing fenugreek gum was isolated by newly reported method and investigated for its surface and emulsification property. Comparative studies were carried out with other galactomannan containing natural emulsifiers like locust bean gum, guar gum, and non-galactomannan anionic xanthan gum. The results revealed that highly purified fenugreek gum has better surface and interfacial tension reducing property among all gums used in this study. Emulsion prepared with 0.6% highly purified fenugreek gum showed greater reduction in droplets size with greater surface area compared to guar gum, locust bean gum, and xanthan gum emulsion. Zeta potential values indicated that highly purified fenugreek gum emulsion showed greater repulsive forces and was able to form more stable emulsion compared to other gums. No coalescence or phase separation was observed during storage.      

黄原胶水凝胶的分子网络模型

本文结合二次采油中作为压裂液的黄原胶水凝胶,从其成胶机理着手分析,以Carreau-Bird模型为基点,在分子网络模型中引进了吸附反应动力学项以及计及流体触变性质的函数f(t),并把自由链、迷向链及破碎网络对应力的贡献模拟成牛顿性,从而导出本构方程。方程中的参数值由凝胶的粘弹性性质及非线性物质函数决定,用有约束的优化方法进行优化后得到,模型计算的结果与实验数据大致相符。