Physical properties of cassava starch-carnauba wax emulsion films as affected by component proportions

The loss of "bound" S35 that occurs during various mounting procedures used in autoradiography was studied in healing surface wounds of rats treated with either methionine-S35 or Na2S35O4. Valid autoradiography of bound S35 in this tissue is not possible until 48 hours after radiosulfate and 24 hours after radiomethionine injection, when the S35 is almost entirely bound in large protein and polysaccharide molecules. Autoradiograms of S35 given in both the organic and inorganic form reveal substantial over-all loss of the bound isotope from sections subjected to contact with solvents prior to autoradiography. A comparison of autoradiograms prepared by dry-mounting sections of frozen-dried tissue with autoradiograms of wet-mounted sections of the same tissue suggest that the loss is proportional to the extent of the contact with solvents. Evidence suggests that loss of the isotope occurs during contact of the ribbon or section itself with solutions after fixation and cutting and prior to radiation exposure. No appreciable loss of the bound isotope seems to occur during contact of the intact tissue specimen with a variety of fluid fixatives except for a marginal zone at the excision edges of the tissue. The potential hazard of displacement of the isotope during fixation, however, remains. Technics which prevent loss of the isotope and fogging of the nuclear emulsion permit the use of thinner sections and emulsion films and the fine resolution of image rendered possible by the physical properties of S35.

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Effect of Potassium Persulfate, Palm Fiber Length and Maleic Anhydride on Physical Properties of Low Grade Natural Rubber/Cassava Starch/Palm Fiber Composite

Journal of Biobased Materials and Bioenergy ◽

10.1166/jbmb.2014.1451 ◽

2014 ◽

Vol 8 (4) ◽

pp. 403-408 ◽

Cited By ~ 3

Author(s):

Sa-Ad Riyajan ◽

Duangporn Riyapan ◽

Pramuan Tangboriboonrat

Keyword(s):

Maleic Anhydride ◽

Natural Rubber ◽

Physical Properties ◽

Fiber Length ◽

Fiber Composite ◽

Cassava Starch ◽

Potassium Persulfate ◽

Low Grade ◽

Palm Fiber

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Effect of Glycerol on the Physical Properties of Carboxylated Styrene-Butadiene Rubber/Cassava Starch Blend Films

Journal of Polymers and the Environment ◽

10.1007/s10924-018-1322-4 ◽

2018 ◽

Vol 27 (1) ◽

pp. 50-60 ◽

Cited By ~ 2

Author(s):

Kanokwan Chantawee ◽

Sa-Ad Riyajan

Keyword(s):

Physical Properties ◽

Cassava Starch ◽

Styrene Butadiene Rubber ◽

Butadiene Rubber ◽

Blend Films ◽

Carboxylated Styrene Butadiene Rubber ◽

Styrene Butadiene

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Changes in physical properties of extruded sour cassava starch and quinoa flour blend snacks

Food Science and Technology ◽

10.1590/s0101-20612012005000113 ◽

2012 ◽

Vol 32 (4) ◽

pp. 826-834 ◽

Cited By ~ 16

Author(s):

Lívia Giolo Taverna ◽

Magali Leonel ◽

Martha Maria Mischan

Keyword(s):

Physical Properties ◽

Water Solubility ◽

Extrusion Process ◽

Cassava Starch ◽

Raw Material ◽

Pronounced Increase ◽

Single Screw Extruder ◽

Good Potential ◽

Quinoa Flour

Given the broad acceptance of sour cassava starch biscuits in Brazil and the nutritional quality of quinoa flour, this study aimed to evaluate the effect of extrusion temperature, screw speed, moisture, and amount of quinoa flour on the physical properties of puffed snacks. Extrusion process was carried out using a single-screw extruder in a factorial central composite design with four factors. Effects of moisture and amount of quinoa flour on the expansion index and specific volume of snacks were observed. There was a pronounced increase in water solubility index of blends with the extrusion process with significant effects of all process parameters on the WSI. Higher water absorption index (WAI) was observed under high temperature, low moisture, and lower quinoa flour amount. Temperature and amount of quinoa flour influenced the color of the snacks. A positive quadratic effect of quinoa flour on hardness of products was observed. Blends of sour cassava starch and quinoa flour have good potential for use as raw material in production of extruded snacks with good physical properties.

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