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Academic literature on the topic 'Guar gum'

Author: Grafiati

Published: 4 June 2021

Last updated: 14 March 2023

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Journal articles on the topic "Guar gum"

1

Arslan, Seher, and Selen Kadagan. "EFFECTS OF HYDROCOLLOID COMBINATIONS ON PHYSICAL, TEXTURAL AND SENSORY PROPERTIES OF KAZANDIBI." Latin American Applied Research - An international journal 51, no. 2 (March 20, 2021): 113–18. http://dx.doi.org/10.52292/j.laar.2021.351.

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This study investigated the effect of the utilization of different hydrocolloid combinations (guar gum-xanthan gum, carrageenan-guar gum and carrageenan-xanthan gum combinations) on kazandibi. Kazandibi containing a guar gam and carrageenan combination received the lowest syneresis value and the highest Hunter L and b values at the end of the storage period. Sample hardness and gumminess values were found as 0.46-2.41 Newton (N) and 0.453-1.806 N, respectively. Based on sensory analysis, guar gam containing formulations had the highest general appreciation during the storage period. The addition of hydrocolloids in kazandibi production resulted in positive effects on textural and sensory properties.

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&NA;. "Guar gum." Reactions Weekly &NA;, no. 428 (November 1992): 7. http://dx.doi.org/10.2165/00128415-199204280-00029.

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Todd, Peter A., Paul Benfield, and Karen L. Goa. "Guar Gum." Drugs 39, no. 6 (June 1990): 917–28. http://dx.doi.org/10.2165/00003495-199039060-00007.

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&NA;. "Guar gum." Reactions Weekly &NA;, no. 413 (August 1992): 7. http://dx.doi.org/10.2165/00128415-199204130-00024.

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&NA;. "Guar gum." Reactions Weekly &NA;, no. 339 (February 1991): 10. http://dx.doi.org/10.2165/00128415-199103390-00053.

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Su, Ying, Yi Ding Shen, Xiao Juan Lai, and Xiao Rong Wang. "Preparation and Property of Hydrophobic Modified Guar Gum Thickener." Advanced Materials Research 631-632 (January 2013): 260–64. http://dx.doi.org/10.4028/www.scientific.net/amr.631-632.260.

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The modified guar gum was synthesized with guar gum as material and bromododecane as etherifying agent by suspension polymerization method. The solution and gel of the modified guar gum were also prepared. The structure and the property of the modified guar gum were analysized by Fourier transform infrared spectrum (FT-IR), X-ray diffraction (XRD) and thermogravimetric analysis (TGA). The heat resistance and the viscoelasticity modulus of the gel were also researched by rheometer. The results of FT-IR and XRD show that the hydrophobic long chain has been introduced into the guar gum successfully. TGA indicates that the modified guar gum has higher thermal stability. The rheology tests reflect that with different temperature conditions, the shear viscosity, the viscoelasticity modulus of the gel and the heat resistance of the modified guar gum are both better than that of the unmodified guar gum. The modified guar gum can be used as thickener of fracturing fluid, and it can reduce its amount.

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Casas, J?A, A?F Mohedano, and F. Garc�a-Ochoa. "Viscosity of guar gum and xanthan/guar gum mixture solutions." Journal of the Science of Food and Agriculture 80, no. 12 (2000): 1722–27. http://dx.doi.org/10.1002/1097-0010(20000915)80:12<1722::aid-jsfa708>3.0.co;2-x.

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Morgan, L. M., J. A. Tredger, A. Madden, P. Kwasowski, and V. Marks. "The effect of guar gum on carbohydrate-, fat- and protein-stimulated gut hormone secretion: modification of postprandial gastric inhibitory polypeptide and gastrin responses." British Journal of Nutrition 53, no. 3 (May 1985): 467–75. http://dx.doi.org/10.1079/bjn19850056.

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1. The effect of incorporating guar gum into predominantly single-component meals of carbohydrate, fat or protein on liquid gastric emptying and on the secretion of gastric inhibitory polypeptide (GIP), gastrin and motilin, was studied in healthy human volunteers.2. Volunteers were given either 80 ml Hycal (carbohydrate meal), 150 g cooked lean minced beef (protein meal) or 200 ml double cream (fat meal) either with or without 5 or 6 g guar gum. Liquid gastric emptying was monitored in the fat and protein meals by taking 1.5 g paracetamol, consumed in water, with the meals and monitoring its appearance in circulation.3. Postprandial insulin and GIP levels were both significantly reduced by addition of guar gum to the carbohydrate meal. Postprandial GIP secretion was also reduced by addition of guar gum to the protein meal, but protein-stimulated gastrin secretion was enhanced by guar gum. There was a significant negative correlation between peak circulating gastrin levels and the corresponding GIP levels. Postprandial GIP secretion and plasma motilin levels were unaffected by addition of guar gum to the fat meal.4. 5 and 10 g guar gum/l solutions in water possessed buffering capacities between pH 2.75 and 5.5.5. Guar gum at 5 g/l caused no detectable change in liquid gastric-emptying time.6. The observed augmentation of gastrin secretion by guar gum following a protein meal could be due either to the buffering capacity of guar gum or to the attenuation of GIP secretion. It is possible that the chronic use of guar gum could be associated with changes in gastric acid secretion.

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Ellis, Peter R., Fathy M. Dawoud, and Edwin R. Morris. "Blood glucose, plasma insulin and sensory responses to guar-containing wheat breads: effects of molecular weight and particle size of guar gum." British Journal of Nutrition 66, no. 3 (November 1991): 363–79. http://dx.doi.org/10.1079/bjn19910041.

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The effectiveness of guar gum in reducing post-prandial blood glucose and plasma insulin levels in human subjects seems to depend mainly on its ability to increase the viscosity of digesta in the small intestine. However, the precise relationship between the rheological properties of guar gum (either in vitro or in vivo) and the changes in blood metabolites and hormones is unknown. The aim of the present study, therefore, was to investigate the effects of wheat breads containing guar gum samples varying in molecular weight (Mw) and particle size (characteristics that strongly influence the rheological properties of guar gum) on post-prandial blood glucose and plasma insulin levels in healthy subjects. The sensory qualities of breads containing guar-gum flours of different Mw were also evaluated using a hedonic scoring technique. No significant differences in the post-prandial blood glucose responses were found between the control and guar breads. However, all the guar breads elicited significant (P < 0.05) decreases in the post-prandial rise in plasma insulin, an effect that did not appear to be influenced by large variations in Mw or particle size of guar gum. Moreover, the sensory qualities of guar bread were markedly improved by using low Mw grades of guar gum.

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Castellón, César I., Eder C. Piceros, Norman Toro, Pedro Robles, Alejandro López-Valdivieso, and Ricardo I. Jeldres. "Depression of Pyrite in Seawater Flotation by Guar Gum." Metals 10, no. 2 (February 11, 2020): 239. http://dx.doi.org/10.3390/met10020239.

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The application of guar gum for pyrite depression in seawater flotation was assessed through microflotation tests, Focused Beam Reflectance Measurements (FBRM), and Particle Vision Measurements (PVM). Potassium amyl xanthate (PAX) and methyl isobutyl carbinol (MIBC) were used as collector and frother, respectively. Chemical species on the pyrite surface were characterized by Fourier-transform infrared spectroscopy (FTIR) spectroscopy. The microflotation tests were performed at pH 8, which is the pH at the copper sulfide processing plants that operate with seawater. Pyrite flotation recovery was correlated with FBRM and PVM characterization to delineate the pyrite depression mechanisms by the guar gum. The high flotation recovery of pyrite with PAX was significantly lowered by guar gum, indicating that this polysaccharide could be used as an effective depressant in flotation with sea water. FTIR analysis showed that PAX and guar gum co-adsorbed on the pyrite surface, but the highly hydrophilic nature of the guar gum embedded the hydrophobicity due to the PAX. FBRM and PVM revealed that the guar gum promoted the formation of flocs whose size depended on the addition of guar gum and PAX. It is proposed that the highest pyrite depression occurred not only because of the hydrophilicity induced by the guar gum, but also due to the formation of large flocs, which could not be transported by the bubbles to the froth phase. Furthermore, it is shown that an overdose of guar gum hindered the depression effect due to redispersion of the flocs.

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Dissertations / Theses on the topic "Guar gum"

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Murphy, Helen Elizabeth. "The influence of leaf canopy on seed and gum yield of guar (Cyamopsis tetragonoloba [L.] Taub.) /." [St. Lucia, Qld.], 1998. http://www.library.uq.edu.au/pdfserve.php?image=thesisabs/absthe16303.pdf.

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Sanchez, Gil Yaritza M. "Characterization and rheological properties of Camelina sativa gum: interactions with xanthan gum, guar gum, and locust bean gum." Thesis, Kansas State University, 2014. http://hdl.handle.net/2097/32789.

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Master of Science
Department of Biological & Agricultural Engineering
Donghai Wang
Gums are water-soluble polysaccharides used in many industrial and food applications because of their functions such as thickening, gelling, emulsification, adhesion, and encapsulation. Interactions between gums are conducted to enhance functional properties of finished products and reduce processing costs. In this study, camelina gum, from the oil-seed plant Camelina sativa, is characterized by carbohydrate composition and morphological, thermal, and rheological properties. Interactions with xanthan gum, galactomannans guar gum, and locust bean gum (LBG) are also studied. Camelina gum is composed of arabinose, rhamnose, galactose, glucose, xylose and mannose; according to high-performance anion exchange chromatography analysis. Scanning electron microscopy and transmission electron microscopy images showed camelina gum with fibrillar structure and intermeshed network. Camelina gum solutions exhibited a shear thinning flow behavior in a range of concentrations (0.1% to 2.0% w/w) and shear rate (0.001 sˉ¹ to 3000 sˉ¹). Camelina gum is temperature independent at temperature ranges from 4 °C to 90 °C. The apparent viscosity increased as gum concentration increased. Mechanical properties of camelina gum demonstrated viscoelastic behavior with entangled molecular chains. Interaction of camelina gum with monovalent salt NaCl significantly reduced the viscosity of camelina gum solution at 1% when NaCl concentration increased. Camelina gum is soluble in water up to 60% ethanol content, in which the rheological properties do not significantly differ from camelina gum in water solution only. A synergy with xanthan and galactomannans was determined. All mixtures exhibited shear-thinning flow behavior, solid-like behavior at low frequencies, and liquid-like behavior at high frequencies. For camelina-galactomannans mixtures, synergistic interactions occurred in LBG-camelina mixtures at ratios of 1:1 and 3:1. For xanthan-camelina mixture, maximum synergy was observed at the ratio 1:1. Synergistic effects of gum mixtures suggest dependency on the ratios and chemical structures of the gums. The effect of temperature on apparent viscosity of mixtures is not significant. Results showed that camelina gum can be used for commercial applications.

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Al-Shehry, Jaber Mohammed. "EFFECT OF GUAR GUM ON VEGETABLE TRANSPLANT GROWTH." Thesis, The University of Arizona, 1985. http://hdl.handle.net/10150/275440.

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GASTONE, FRANCESCA. "Guar gum improves the stability and the mobility of iron microparticles for groundwater remediation." Doctoral thesis, Politecnico di Torino, 2014. http://hdl.handle.net/11583/2549542.

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Contaminated sites managements represents in Europe one of the most serious issues. Recent data of the European Environmental Agency (EEA) shows how soil contamination due to industry, garbage warehousing, mining and hydrocarbons tanks leakage represents one of the most important threats to the environment [1]. The large volume of waste and the intense use of chemicals during past decades have resulted in numerous contaminated sites across Europe. Contaminated sites could pose significant environmental hazards for terrestrial and aquatic ecosystems as they are important sources of pollution which may result in eco toxicological effects [2]. Emissions of hazardous substances from local sources could deteriorate soil and groundwater quality. Soil contamination is mainly located close to waste land-fills, industrial/commercial activities diffusing heavy metals, oil industry, military camps, and nuclear power plants. The objective of relevant EU policies is to achieve a quality of the environment applying successful technologies. To this purpose, in the last decade EU have been financed numbers of international, multi-partner EU projects; among them, the large scale research project AQUAREHAB (FP7 ENV 2008.3.1.1.1.) , coordinated by VITO (Belgium) and involving 19 partners, started in May 2009 and lasted 56 months, until 2013. It aimed at developing innovative rehabilitation technologies for soils, groundwater and surface waters contaminated by a wide range of priority contaminants (nitrates, pesticides, chlorinated compounds, aromatic compound, mixed pollutions, ecc.). These technologies have been developed within 5 operative work packages (WP1-5) and the guidelines and approaches developed have been extrapolated and applied, in WP8, to real polluted sites. The work herein presented is included in the context of WP5 and WP8 of the AQUAREHAB EU project, in which the group of Groundwater Engineering of the Polytechnic University of Turin is involved; its goal is to develop and apply at the real scale an effective and costeffective in-situ rehabilitation technology based on the injection of micro-sized (100 nm-100 µm) zerovalent iron (MZVI) particles directly into a contaminated aquifer in order to create a reactive zone which is able to treat both the plumeand the source of contamination. Injectable MZVI particles are selected because they can overcome the major hindering factors of the widely accepted ZVI based permeable reactive barriers (PRB) (impossibility to treat the source of contamination and considerable excavation costs), due their high reactivity against a wide range of contaminants thanks to their high specific surface area and to lower costs, longer lifetime and easier handling in respect with nano-sized ZVI (NZVI) particles. Nevertheless MZVI particles disperse in water are prone to gravitational instability and, as a consequence, the resulting mobility is limited [3, 4]. To solve this problem, the use of a stabilizing agent able to modify suspending fluid properties is required. In the recent year the use of biopolymer demonstrated to be successful [5, 6] although a full comprehension of interaction mechanisms with the porous media and a complete system characterization is still missing. In this work, in order to meet AQUAREHAB project requirements and to overcome technology limitations, the use of MZVI suspended in a thickening polymer solution of guar gum hydrocolloid is considered.

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Young, Niall William George. "The solution properties of hydrophobically modified guar gum derivatives." Thesis, University of Salford, 1997. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.360604.

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Husman, Stephen Herbert 1954. "IRRIGATION TIMING AND PLANTING DATE EFFECT ON GUAR SEED YIELDS." Thesis, The University of Arizona, 1985. http://hdl.handle.net/10150/275476.

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Ma, Xiaodong. "Lyotropic ion effects in guar gum adsorption on various minerals." Thesis, University of British Columbia, 2007. http://hdl.handle.net/2429/31419.

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Adsorption of guar gum was studied on a number of oxide and clay minerals. The tests were performed as a function of salt concentration and pH from solutions of lithium, sodium, potassium, and cesium chlorides. The four salts allowed an assessment to be made of the significance of lyotropic ion phenomena in controlling the adsorption of the polysaccharide. The results showed that the adsorption of the polymer was independent of pH and acidity/basicity of the minerals. Therefore, no evidence of acid-base type of chemical interactions was observed and hydrogen bonding was suggested as the adsorption mechanism. It was also observed that the adsorption of guar gum on quartz, kaolinite and illite proceeded differently from lithium and sodium chloride solutions in comparison to potassium and cesium chlorides. In contrast, no significant effect of salt type and concentration was observed in guar gum adsorption on titania, hematite, and alumina. It was postulated that the presence or absence of an extensive hydration layer at the mineral-solution interface was the dominant factor and that the interfacial water created a barrier against guar gum adsorption. Therefore, the role of ions of a given lyotropic series is to destabilize the interfacial water structure and promote guar gum adsorption. On the other hand, the absence of an extensive hydration layer on titania, alumina, and hematite allowed guar gum to freely interact with the surfaces and thus no lyotropic ion effect was observed. Therefore, lyotropic ion effects are very strong only in the case of strongly hydrated quartz and, apparently, clay minerals. It was also shown that guar gum undergoes extensive aggregation in concentrated solutions of kosmotropic salts (LiCl and NaCl) while chaotropic potassium and cesium chlorides turned out to be very powerful solvents for the polymer. As a result, it can be postulated that individual guar gum molecules adsorb on minerals from concentrated KCl solutions, while entire guar gum aggregates adsorb from concentrated NaCl solutions. Such findings are of particular interest to potash flotation which is carried out in saturated salt solutions. It was stressed that any analysis of the adsorption results using traditional approaches and models must be performed with extreme caution since guar gum solutions are inherently heterogeneous due to the presence of undissolved, colloidal polymer aggregates.
Applied Science, Faculty of
Mining Engineering, Keevil Institute of
Graduate

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Bergecliff, Terese. "Viscosity and Acid Stability in Low-fat Mayonnaise with Varying Proportions of Xanthan Gum and Guar Gum." Thesis, Linnéuniversitetet, Institutionen för kemi och biomedicin (KOB), 2016. http://urn.kb.se/resolve?urn=urn:nbn:se:lnu:diva-57484.

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Mayonnaise is a mixture of egg yolk, vinegar, water, spices and 70-80% oil forming a semi-solid oil-in-water emulsion. When preparing a low-fat mayonnaise with an increased water content, thickening agents are required for increased viscosity and emulsion stability. The hydrocolloids xanthan gum and guar gum are sometimes used for this purpose and they act synergistically creating a viscosity increase. However, guar gum has poor acid stability, and because mayonnaise is an acidic product guar gum will eventually start to degrade causing a viscosity decrease and subsequent emulsion separation. Despite this fact, guar gum and xanthan gum are extensively used in mayonnaises today. The aim of this degree project was to explore how the synergy between guar gum and xanthan gum influences the viscosity of a low fat mayonnaise and whether high acidity will have an impact on the viscosity over a 4-week period. This was to examine if and if so, how a mayonnaise recipe can be modified to maintain a cost efficient product with the desired rheological properties in times of hydrocolloid price fluctuations. The study was conducted by preparing 15 mayonnaises with 50% fat, either at pH 3,5; 4 or 5 and a total of 0,6 % hydrocolloids with varying proportions of guar gum and xanthan gum. The mayonnaise samples were studied by measurements of viscosity, color changes and a visual comparison of their mayonnaise-like flow-properties compared to Hellmann’s Real Mayonnaise used as reference. The viscosity of the mayonnaises increased with increasing ratio of guar gum. On the other side, there were greater viscosity losses in mayonnaises with increasing ratio of guar gum 4 weeks after preparation compared to 4 days, with no apparent signs of correlation between higher acidity and hydrocolloid degradation. Mayonnaises with 20% xanthan gum and 80% guar gum had the texture most similar to the reference. In these low-fat mayonnaises, the use of more xanthan gum led to an undesired “slimy” texture and a lower viscosity – an important aspect if adjusting a low-fat mayonnaise recipe by increasing the ratio of xanthan gum. Because a commercial mayonnaise sometimes is consumed several months after manufacturing, that time frame is most likely required in order to fully measure how much the high acidity in mayonnaise will affect its viscosity. This project has shown a pattern where viscosity in the assessed mayonnaises starts to decrease a few weeks after preparation. However to find out exactly to what extent and how this would affect the overall product, and ultimately: if guar gum/xanthan gum combinations are suitable for long-term mayonnaise applications, further studies are required.
Viskositet och syrastabilitet i majonnäs med låg fetthalt och olika proportioner av xantan och guarkärnmjöl Majonnäs är en blandning av äggula, vinäger, vatten, kryddor och 70-80% olja som bildar en semi-solid olja-i-vatten-emulsion. För att tillverka en lågfettsmajonnäs med högre vatteninnehåll behöver förtjockningsmedel tillsättas för viskositet och emulsionsstabilitet. Hydrokolloiderna xantangummi och guarkärnmjöl används ibland i detta syfte och de utövar en synergi som ger ökad viskositet. Dock har guarkärnmjöl dålig syrastabilitet och eftersom majonnäs är en sur produkt kommer guarkärnmjölet efter ett tag att brytas ned vilket leder till en viskositetsminskning och emulsionsseparation. Trots detta används guarkärnmjöl och xantangummi i stor utsträckning i majonnäser idag. Syftet med examensarbetet var att undersöka hur synergin mellan guarkärnmjöl och xantangummi påverkar viskositeten i en lågfettsmajonnäs och huruvida en hög syrahalt kommer att påverka viskositeten under en 4-veckorsperiod. Detta för att se om och i så fall hur ett majonnäsrecept kan modifieras för att erhålla en kostnadseffektiv produkt om priset på hydrokolloider växlar. För arbetet bereddes 15 majonnäser med 50% fetthalt, antingen med pH 3,5; 4 eller 5 och totalt 0,6% hydrokolloider med olika proportioner av guarkärnmjöl och xantangummi. Majonnäserna undersöktes genom mätning av viskositet, färgförändringar och en visuell jämförelse av deras majonnäsliknande flytegenskaper i förhållande till Hellmann’s Real Mayonnaise som användes som referens. Viskositeten i majonnäserna ökade med ökande halt guarkärnmjöl. Å andra sidan minskade viskositeten i högre grad med ökande halt guarkärnmjöl 4 veckor efter tillverkning jämfört med 4 dagar, men inga tydliga samband mellan högre syrahalt och nedbrytning av hydrokolloider syntes. Majonnäser med en blandning av 20% xantangummi och 80% guarkärnmjöl hade den konsistens som var mest lik referensen. I dessa försök med lågfettsmajonnäser ledde användandet av högre halt xantangummi till en oönskad ”slimig” textur och en lägre viskositet – en viktig aspekt om ett recept på lågfettsmajonnäs ska modifieras genom att öka halten xantangummi. Eftersom en kommersiell majonnäs ibland konsumeras flera månader efter tillverkning så är det troligtvis den tidsramen som krävs för att helt kunna mäta hur mycket den höga syrahalten i majonnäs kommer att påverka dess viskositet. Detta projekt har påvisat ett mönster där viskositeten i de analyserade majonnäserna börjar minska några veckor efter tillverkningen. Men för att få reda på exakt i vilken utsträckning och hur detta skulle påverka produkten i sin helhet, och i slutändan: om kombinationen med guarkärnmjöl och xantangummi är lämplig för majonnäser med lång hållbarhet krävs ytterligare studier.

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Barratt, Emma Elizabeth. "The isolation, purification and characterisation of an alkaline alpha-galactosidase from a thermophilic bacterial consortium." Thesis, Cranfield University, 2000. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.341047.

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Dziadkowiec, Joanna. "Guar Gum/Montmorillonite Nanocomposites and Their Potential Application in Drug Delivery." Thesis, Université d'Ottawa / University of Ottawa, 2015. http://hdl.handle.net/10393/33441.

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Clays are ubiquitous near the Earth’s surface. Medicinal properties of these nontoxic minerals have been intuitively recognized since ancient times. Up till now, clays have been used in pharmaceutical formulations as active agents and excipients. Currently, there is an urgent need to seek advanced, functional materials with low environmental impact. Answering to that trend, clay-biopolymer nanocomposites were synthesized in this thesis and applied in a drug delivery system. In the first part of the thesis, Portuguese clay from a bentonite deposit in Benavila (Portugal) was collected from six sampling sites and characterized. The highest content of clay fraction, approximately 30%, was found in two of the sampling sites. After purification, the smectite-rich samples were analyzed with respect to clay content, mineralogical and chemical composition, physicochemical and mechanical properties. SEM-EDS revealed that the smectite present in the ore is montmorillonite with varying Fe content. This was also indicated by the means of XRD, XRF and FTIR. The Benavila sample, which was richest in smectite, as well as the sodium Wyoming montmorillonite from the Source Clay Repository (SWy-2) were successfully used to synthesize clay-biopolymer nanocomposites. The chosen biopolymers were the plant-extracted polysaccharides – neutral guar gum and its cationic form. The obtained materials were thoroughly characterized by XRD, TGA and NMR, and the intercalated structure was reported. The prepared nanocomposites were loaded with an anti-inflammatory drug ibuprofen and tested in an in-vitro release system. The drug-loaded materials were characterized with XRD, TGA and NMR. A membrane diffusion method was chosen as a dissolution testing strategy and the drug was quantified by UV-Vis spectroscopy. The materials exhibited improved properties as a noticeable reduction of release rate was achieved.

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Books on the topic "Guar gum"

1

Newsholme, Heather Dawn Bickell. Influence of a substituted guar gum on the adshesion of streptococcus mutans to glass and hydroxylapatite. Salford: University of Salford, 1985.

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Industrial galactomannan polysaccharides. Boca Raton, Fla: Taylor & Francis, 2012.

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Sun, Qiyuan. Meiguo Guan dao =: Guam U.S.A. Xianggang: Guo Lianghui xin shi ye you xian gong si, 2011.

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Lutz, William. Guam. [Edgemont, PA]: Chelsea House, 1987.

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Xunxi, Qin, ed. Li dai shen guai xiao shuo da guan: Gui qu. Taibei Shi: Han xin wen hua shi yeh yu xian gong si, 1994.

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United States. Dept. of the Interior. Office of Inspector General. Audit report: Followup of recommendations concerning personnel and payroll practices, legislative branch, Government of Guam (No. 97-I-1051). Washington, D.C: U.S. Dept. of the Interior, Office of Inspector General, 1997.

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Inc, JFP International, ed. Guam International Airport: Master plan for Guam Airport Authority. Agana, Guam: JFP International, Inc., 1997.

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Court, Guam Superior. Guam judicial review. Agana, Guam]: The Court, 1995.

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(Project), Kids Count, and Annie E. Casey Foundation, eds. Children in Guam. [Baltimore, MD]: Annie E. Casey Foundation, 2002.

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Guam. Guam code annotated. 2nd ed. [Hagatna, Guam?]: Supreme Court of Guam, Office of the Compiler of Laws, 2005.

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Book chapters on the topic "Guar gum"

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Gooch, Jan W. "Guar Gum." In Encyclopedic Dictionary of Polymers, 351. New York, NY: Springer New York, 2011. http://dx.doi.org/10.1007/978-1-4419-6247-8_5701.

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Bährle-Rapp, Marina. "guar gum." In Springer Lexikon Kosmetik und Körperpflege, 236. Berlin, Heidelberg: Springer Berlin Heidelberg, 2007. http://dx.doi.org/10.1007/978-3-540-71095-0_4520.

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Mudgil, Deepak. "Partially Hydrolyzed Guar Gum: Preparation and Properties." In Polymers for Food Applications, 529–49. Cham: Springer International Publishing, 2018. http://dx.doi.org/10.1007/978-3-319-94625-2_20.

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Seeli, D. Sathya, and M. Prabaharan. "Guar Gum and Its Derivatives: Pharmaceutical Applications." In Natural Polymers for Pharmaceutical Applications, 115–38. Includes bibliographical references and indexes: Apple Academic Press, 2019. http://dx.doi.org/10.1201/9780429328251-5.

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Kasza, Gyula, Judith Szigeti, Szilárd Podruzsik, and Krisztián Keszthelyi. "Risk Communication at the Hungarian Guar-Gum Scandal." In Global Food Insecurity, 173–83. Dordrecht: Springer Netherlands, 2011. http://dx.doi.org/10.1007/978-94-007-0890-7_12.

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Tiwari, Ashutosh, Dohiko Terada, and Hisatoshi Kobayash. "Polyvinyl Modified Guar-gum Bioplastics for Packaging Applications." In Handbook of Bioplastics and Biocomposites Engineering Applications, 177–88. Hoboken, NJ, USA: John Wiley & Sons, Inc., 2011. http://dx.doi.org/10.1002/9781118203699.ch7.

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Vydehi, Kopparthi Venkata, and Arif Ali Baig Moghal. "Compressibility Characteristics of Guar Gum-Treated Expansive Soil." In Lecture Notes in Civil Engineering, 339–45. Singapore: Springer Singapore, 2021. http://dx.doi.org/10.1007/978-981-16-1831-4_31.

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Keshav, Nikita, Anuradha Prabhu, Akshata Kattimani, Anjana Dharwad, Chaitra Kallatti, and Sanjana Mahalank. "Enhancing the Properties of Expansive Soil Using Biopolymers—Xanthan Gum and Guar Gum." In Lecture Notes in Civil Engineering, 129–35. Singapore: Springer Singapore, 2021. http://dx.doi.org/10.1007/978-981-33-6564-3_12.

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Seeli, D. Sathya, and M. Prabaharan. "Prospects of Guar Gum and its Derivatives as Biomaterials." In Handbook of Polymers for Pharmaceutical Technologies, 413–31. Hoboken, NJ, USA: John Wiley & Sons, Inc., 2015. http://dx.doi.org/10.1002/9781119041375.ch13.

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Wientjes, R. H. W., M. H. G. Duits, R. J. J. Jongschaap, and J. Mellema. "A New Transient Network Model Applied to Guar Gum." In Progress and Trends in Rheology V, 431–32. Heidelberg: Steinkopff, 1998. http://dx.doi.org/10.1007/978-3-642-51062-5_208.

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Conference papers on the topic "Guar gum"

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Weaver, Jim, Rick Gdanski, and Arron Karcher. "Guar Gum Degradation: A Kinetic Study." In International Symposium on Oilfield Chemistry. Society of Petroleum Engineers, 2003. http://dx.doi.org/10.2118/80226-ms.

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Li, Yonghui, Shan Hong, and Yanting Shen. "Enhancing pea protein functionalities through "green" modifications for food applications." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/dpor5716.

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Pea protein is receiving significant interest. Modified pea proteins may be used as healthy and more functional ingredients in food products. This study aimed to enhance pea protein functional properties through neoglycosylation with guar gum or gum arabic and/or enzymatic modification with transglutaminase or protein glutaminase, understand the physicochemical properties of the modified proteins, and evaluate their applications in mayonnaise-like dressings as egg replacers and in beef patties as functional extenders. The proteins crosslinked with transglutaminase showed significantly improved water holding capacity (5.2 - 5.6 g/g protein) compared with the control pea protein isolate (2.8 g/g). The pea proteins conjugated with guar gum showed exceptional emulsifying capacity (EC) and stability (ES) of up to 100% compared with the control protein (EC of 58% and ES of 48%). Some sequentially modified pea proteins, such as transglutaminase crosslinking followed by guar gum conjugation had multiple functional enhancements (water holding, oil holding, emulsifying, and gelation). The functionally enhanced pea proteins had comparable descriptive sensory scores as the control protein. Beef patties containing 2.5-5% of the modified pea protein from sequential deamidation and conjugation demonstrated some advantageous features in terms of higher fat/water retention, cooking yield, and tender texture, which may be preferred by the elderly or some other consumers. The emulsions with the guar gum conjugated protein had significantly increased stability, apparent viscosity, and decreased droplet size, and mayonnaise-like dressing prepared with this protein at higher concentrations (6 and 8%) exhibited significantly better emulsification properties and viscoelasticity, compared with those containing the unmodified protein.

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Huang, Haiyun, Siyu Shao, Guoyang Wang, and Cunlin Zhang. "Terahertz spectra of sodium carboxymethyl cellulose and guar gum." In Conference on Infrared Device and Infrared Technology, edited by Zelin Shi, HaiMei Gong, and Jin Lu. SPIE, 2021. http://dx.doi.org/10.1117/12.2606707.

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Yanuar, Gunawan, and M. Baqi. "The effect of guar gum on fluid friction in spiral pipe." In THE 4TH INTERNATIONAL MEETING OF ADVANCES IN THERMOFLUIDS (IMAT 2011). AIP, 2012. http://dx.doi.org/10.1063/1.4704353.

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Wenfa Xiao and Litao Dong. "Study of blend films from methacryloyl guar gum and sodium alginate." In 2011 Second International Conference on Mechanic Automation and Control Engineering (MACE). IEEE, 2011. http://dx.doi.org/10.1109/mace.2011.5987268.

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Soubhagya, A. S., K. Balagangadharan, N. Selvamurugan, and M. Prabaharan. "Porous wound dressings based on chitosan/carboxymethyl guar gum/TiO2 nanoparticles." In THE VII INTERNATIONAL YOUNG RESEARCHERS’ CONFERENCE – PHYSICS, TECHNOLOGY, INNOVATIONS (PTI-2020). AIP Publishing, 2020. http://dx.doi.org/10.1063/5.0030433.

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Mahmoud, Rahmatul, Quang Nguyen, Gordon Christopher, and Paul F. Egan. "3D Printed Food Design and Fabrication Approach for Manufacturability, Rheology, and Nutrition Trade-Offs." In ASME 2021 International Design Engineering Technical Conferences and Computers and Information in Engineering Conference. American Society of Mechanical Engineers, 2021. http://dx.doi.org/10.1115/detc2021-70663.

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Abstract 3D printing enables the production of personalized designs that are desirable in the medical industry for applications including orthopedics, tissue engineering, and personalized nutrition. Currently, the design process relies on trial-and-error approaches, especially for biomaterial development, and there is a need for methodologies to streamline the design process to facilitate automation. Here, we investigate a design methodology for printing foods by mixing novel biomaterial combinations informed by rheological measurements that indicate printability. The process consists of first printing basic designs with chocolate, marzipan, and potato biomaterials known to print consistently. Rheological measurements are collected for these materials and compared to a novel pumpkin biomaterial. The pumpkin had a higher complex modulus and lower mechanical loss tangent than all other biomaterials, therefore motivating the addition of rheological agents to reach more favorable properties. Varied concentrations of corn starch and guar gum were added to the pumpkin to improve printability while altering the nutrient distribution. A 4% inclusion of guar gum provided the most consistent pumpkin prints. A complex 3D object was fabricated with the 4% guar gum pumpkin material, therefore demonstrating the merits in using rheological properties to inform printability for use in design automation routines. The design approach enabled comparisons of relative nutrition and printability trade-offs to demonstrate a proof-of-concept user interface for design automation to facilitate customized food production. Further research to develop a complete design methodology for linking rheological properties to printability would promote consistent prediction of print quality for novel formulations to support design automation, with potential generalizability for diverse biomaterials.

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Shilpa, R., and R. Saratha. "Biodegradable pectin- guar gum blend electrolyte for solid state lithium ion batteries." In PROCEEDINGS OF ADVANCED MATERIAL, ENGINEERING & TECHNOLOGY. AIP Publishing, 2020. http://dx.doi.org/10.1063/5.0019432.

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Ihejirika, B., A. Dosunmu, and C. Eme. "Performance Evaluation of Guar Gum as a Carrier Fluid for Hydraulic Fracturing." In SPE Nigeria Annual International Conference and Exhibition. Society of Petroleum Engineers, 2015. http://dx.doi.org/10.2118/178297-ms.

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Xiao, Wenfa, and Litao Dong. "Novel excellent property film prepared from methacryloyl chloride-graft-guar gum matrixes." In 2011 International Conference on Consumer Electronics, Communications and Networks (CECNet). IEEE, 2011. http://dx.doi.org/10.1109/cecnet.2011.5768424.

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Reports on the topic "Guar gum"

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Conrad, M. D. Guam Strategic Energy Plan. Office of Scientific and Technical Information (OSTI), July 2013. http://dx.doi.org/10.2172/1089045.

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Conrad, M. D., and J. E. Ness. Guam Energy Action Plan. Office of Scientific and Technical Information (OSTI), July 2013. http://dx.doi.org/10.2172/1089593.

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Baring-Gould, I., M. Conrad, S. Haase, E. Hotchkiss, and P. McNutt. Guam Initial Technical Assessment Report. Office of Scientific and Technical Information (OSTI), April 2011. http://dx.doi.org/10.2172/1012498.

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Johnson, C. Guam Transportation Petroleum-Use Reduction Plan. Office of Scientific and Technical Information (OSTI), April 2013. http://dx.doi.org/10.2172/1078064.

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Crisostomo, Robert A. Strategic Guam: Past, Present and Future. Fort Belvoir, VA: Defense Technical Information Center, March 2013. http://dx.doi.org/10.21236/ada589132.

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Davis, J., R. Gelman, G. Tomberlin, and R. Bain. Waste-to-Energy: Hawaii and Guam Energy Improvement Technology Demonstration Project. Office of Scientific and Technical Information (OSTI), March 2014. http://dx.doi.org/10.2172/1126832.

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Earle, L., B. Sparn, A. Rutter, and D. Briggs. Residential Energy Efficiency Demonstration: Hawaii and Guam Energy Improvement Technology Demonstration Project. Office of Scientific and Technical Information (OSTI), March 2014. http://dx.doi.org/10.2172/1126831.

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Genevieve V. Weaver, DVM, MPH, Genevieve V. Weaver, DVM, MPH. What risks do ticks confer to the humans and animals of Guam? Experiment, May 2019. http://dx.doi.org/10.18258/13479.

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Schmidt, A. J., H. D. Freeman, M. D. Brown, A. H. Zacher, G. N. Neuenschwander, W. A. Wilcox, S. R. Gano, B. C. Kim, and A. R. Gavaskar. Demonstration of base catalyzed decomposition process, Navy Public Works Center, Guam, Mariana Islands. Office of Scientific and Technical Information (OSTI), February 1996. http://dx.doi.org/10.2172/238448.

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CIFOR. Florestas e água: O que os formuladores de políticas deveriam saber. Center for International Forestry Research (CIFOR), 2013. http://dx.doi.org/10.17528/cifor/004216.

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