Composition of gum exudates from Anacardium occidentale

The composition and solution properties of Indian and Papuan specimens of the gum from Anacardium occidentale have been studied and found to be closely similar. Contrary to earlier reports by Indian workers, this gum does not contain galacturonic acid. It does, however, contain glucose; this appears to be the first report of the presence of this sugar in a plant gum exudate. A freeze-dried sample of the gum was examined at intervals over a period of 2 months; its weight-average MW increased by a factor of three in that time, and molecular-sieve chromatography showed that self-association occurred with the formation of a small proportion of a very high MW component.     

Fibre-diffraction studies of the extracellular polysaccharide from Pseudomonas elodea

X-ray fibre diffraction techniques have been used to probe the structure of the microbial polysaccharide from Pseudomonas clodca (gellan gum). The polymer adopts a threefold helical structure with an axial repeat of 0.94 nm. The polymer form weak elastic thermoreversible gels and on deacetylation forms rigid brittle gels. Deacetylation has been shown to enhance crystallinity. Equatorial reflections index onto a trigonal unit cell (a=b=1.64 nm.     

The development of a simple objective test of mastication suitable for older people,using chewing gums

Aims: To develop and assess a simple test for evaluating the mastication of visco‐elastic foods and prosthodontic success subsequent to treatment of older people. Method: The weight lost from chewing gum during mastication tests and the saliva secreted is weighed. The percentage of the original gum weight that is chewed out in a defined number of strokes is termed the Masticatory Effectiveness (ME) Material: Five edentate and three dentate volunteers were selected to provide a range of dental states and age. Four commercially available chewing gums of different origins and perceived hardness were tested, one without sweetener acted as a control for salivary stimulation. Intervention: Pre‐weighed samples of each gum were chewed, each for defined numbers of strokes. The saliva secreted was collected and weighed. The chewed gum was desiccated and the total weight loss of sweeteners chewed out provided an objective measure of chewing performance. Results: Weight loss showed large differences between gums, between subjects and the number of strokes. ME was significantly correlated with salivary secretion rates for two subjects. The interaction between subject and gum was statistically significant, established by an ANOVA model, the value of which is shown for multivariate studies. Differential success between gums of different thickness may provide evaluation of denture stability. Conclusions: Measuring the weight lost from gums during chewing provides a simple test of masticatory effectiveness of visco‐elastic foods. This has particular value both in functional assessment of older people and in physiological research.     

Effect of temperature and concentration on rheological behavior of xanthan-carob mixed gels

The gelation and melting behavior of 1∶1, 1∶3 xanthan-carob mixed gels were evaluated at isothermal and non-isothermal states, as a function of total polymer concentrations of 0.1, 0.5 and 1%. A thermal hysteresis was observed between gelation and melting. The higher the polymer concentration, the higher the melting temperature. The gelation points were determined by three criteria. Depending on the criterion used the gelation temperature was different (52 to 70°C). Pseudoequilibrium modulus and elastic active network chain (EANC) concentration were calculated from the plateau modulus in the frequency spectrum. Temperature dependence of the monomeric friction coefficient was estimated from the relaxation time and EANC. Time-temperature superposition theory was not applicable due to dramatic phase transitions occurring during the gelation of X/C mixture.