Relevant bibliographies by topics / Gum

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  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers
  6. Reports

Academic literature on the topic 'Gum'

Author: Grafiati
Published: 4 June 2021
Last updated: 26 July 2024

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Journal articles on the topic "Gum"

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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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Jorge-Aarón, Rangel-Méndez, Rubi-Castellanos Rodrigo, Ascencio-Montiel Iván de Jesús, and Moo-Puc Rosa Esther. "CYP2D6 does not impact on breast cancer-free survival in Southeast Mexican patients under tamoxifen treatment." Personalized Medicine 17, no. 4 (July 1, 2020): 261–70. http://dx.doi.org/10.2217/pme-2019-0135.

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Aim: We conducted a retrospective analysis in 71 Mexican Mestizo patients to evaluate the breast cancer-free survival (BCFS) among the inferred genetic phenotypes (GP) of CYP2D6. Patients & methods: CYP2D6 was genotyped through Taqman-probe analysis; GP were inferred according to international guidelines. The BCFS was estimated through Kaplan–Meier method and analyzed with a log-rank test; hazard ratios were calculated with 95% CI and p < 0.05. Results: The BCFS did not differ among CYP2D6 GP (p = 0.45) and recurrence risk was similar between gNM + gUM and gPM + gIM groups (hazard ratio: 1.54, 95% CI: 0.37–6.38; p = 0.55). Conclusion: The findings do not support any impact of CYP2D6 on BCFS. Evaluation of other genetic/nongenetic biomarkers is needed in Mexican Mestizo patients under tamoxifen treatment.
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Al-Mosawi, Aamir Jalal. "Acacia gum (gum arabic)." Therapy 3, no. 2 (March 2006): 311–12. http://dx.doi.org/10.2217/14750708.3.2.311.

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Segrest, Austin. "Gum." Ecotone 16, no. 1 (2020): 110. http://dx.doi.org/10.1353/ect.2020.0021.

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Trinder, P. W., K. Hammond, J. S. Mattson, A. S. Partridge, and S. L. Peyton Jones. "GUM." ACM SIGPLAN Notices 31, no. 5 (May 1996): 79–88. http://dx.doi.org/10.1145/249069.231392.

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Nancy Canyon. "Gum." Fourth Genre: Explorations in Nonfiction 11, no. 1 (2009): 135–37. http://dx.doi.org/10.1353/fge.0.0073.

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King, Karen, and Richard Gray. "The effect of gamma irradiation on guar gum, locust bean gum, gum tragacanth and gum karaya." Food Hydrocolloids 6, no. 6 (February 1993): 559–69. http://dx.doi.org/10.1016/s0268-005x(09)80079-9.

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Jangra, Surender, Ramesh Pothuraju, Raj K. Sharma, and Gaurav Bhakri. "Co-Administration of Soluble Fibres and Lactobacillus casei NCDC19 Fermented Milk Prevents Adiposity and Insulin Resistance Via Modulation of Lipid Mobilization Genes in Diet-Induced Obese Mice." Endocrine, Metabolic & Immune Disorders - Drug Targets 20, no. 9 (November 5, 2020): 1543–51. http://dx.doi.org/10.2174/1871530320666200526123621.

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Background: Numerous reports explaining the beneficial health effects of soluble fibres and probiotics on lifestyle disorders have been published. However, a little information is available on coadministration of soluble fibres such as gum acacia & inulin and probiotic lactobacilli. Therefore, in the present study, we have evaluated the synergistic effects of soluble fibres and probiotic fermented milk on adiposity, insulin resistance and dyslipidemia in C57BL/6 mice fed high-fat and sucrose diet for 18 weeks. Objective: To explore the synergistic effect of soluble fibres (gum acacia/inulin) and Lactobacillus casei NCDC19 fermented milk on adiposity, insulin resistance and lipid mobilization genes in dietinduced obese mice. Methods: C57BL/6 mice were divided randomly into three groups (n = 9/group) according to their body weights. The HFS group was fed high-fat and sucrose diet, the HFS-GFM group was fed HFS diet incorporated with gum acacia (7%, w/w) along with L. casei NCDC19 fermented milk and HFSIFM group was fed HFS diet incorporated with inulin (7%, w/w) along with L. casei NCDC19 fermented milk. Results: At the end of the experiment, final body weight, epididymal fat (E.fat) weight, and adipocyte size were found to be lower in groups received either gum acacia or inulin in combination with L. casei NCDC19 fermented milk (HFS-GFM or HFS-IFM). Also, fasting blood glucose, serum insulin, triglycerides, and VLDL-cholesterol levels were decreased significantly in both HFS-GFM and HFSIFM fed groups. Furthermore, relative mRNA expression of genes (cpt1, foxa2, pgc1β, and pparα) related to fatty acid oxidation enhanced significantly in the liver. In E.fat pad, expression of adiponectin was upregulated, whereas, leptin expression was reduced considerably. Also, expression of fasting-induced adipose factor enhanced significantly in the distal ileum of mice in HFS-GFM and HFS-IFM groups. Conclusion: Overall, we demonstrate that co-administration of soluble fibres viz. gum acacia, inulin and L. casei NCDC19 fermented milk exhibited the anti-adiposity effects, improved insulin sensitivity and dyslipidemia in mice via modulation of lipid mobilization genes.
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Dewey, F. M., M. I. Thurston, and Q. C. B. Cronk. "Monoclonal antibodies that differentiate between gum arabic, gum seyal and combretum gum." Food and Agricultural Immunology 9, no. 2 (June 1997): 123–34. http://dx.doi.org/10.1080/09540109709354942.

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Liu, Fei, Wei Chang, Maoshen Chen, Feifei Xu, Jianguo Ma, and Fang Zhong. "Film-forming properties of guar gum, tara gum and locust bean gum." Food Hydrocolloids 98 (January 2020): 105007. http://dx.doi.org/10.1016/j.foodhyd.2019.03.028.

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Dissertations / Theses on the topic "Gum"

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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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McGovern-Traa, Caroline. "Studies on gellan gum." Thesis, University of Edinburgh, 1994. http://hdl.handle.net/1842/15337.

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The composition of gellan gum elaborated by wild type Sphingomonas paucimobilis was studied. Gas chromatographic methods of analysis were compared. Analysis of neutral sugars was carried out by Saemen hydrolysis and Stones method. Stones method was preferred due to its simplicity and the production of comparable results to those obtained following Saemen hydrolysis. The neutral sugars of gellan gum were analysed by GC/MS following preparation of per-methylated alditol acetates (PMAAs). Two methods were used for making alditol acetates, the Hakamori and sodium hydroxide (NaOH) methods. Although the NaOH method was simpler and faster to carry out, the results were not representative of the true composition of gellan gum. The Hakamori method revealed the presence of 33%, 1,4 rha, 30% 1,3 glc and 31% 1,4 glc in agreement with the sugar compositions of O'Neill et al. (1983) and Jansson et al. (1983) who elucidated the structure of gellan gum simultaneously. To determine the glucuronic acid content of gellan gum, samples were carboxy-reduced prior to analysis. Two methods were compared, the lithium aluminium deuteride and tetrahydrofuran (THF) methods. The THF method revealed the presence of 24%, 1, 4 rha, 24% 1,3 glc 26% 1,4 glc and 25% 1,4, 6 glc (corresponding to glcA). Physiological studies were carried out with twenty mutant strains of S. paucimobilis in batch culture. The chemical composition, viscosity, gelation and rheological properties of EPS produced from many of these strains were further investigated. Some of the strains elaborated polysaccharide, named fine precipitate, which differed chemically from gellan gum. Rheological measurements were carried out on several EPS samples using a mechanical rheometer. Large differences in gel strength were detected.
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Liu, Claire Ann. "An investigation into the gel characteristics of xanthan gum locust bean gum mixes." Thesis, University College London (University of London), 2001. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.251853.

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Pieri, Celina de. "Expressão, purificação e caracterização das enzimas Gum D e Gum C envolvidas na biossíntese do exopolissacarídeo produzido pela bactéria Xylella fastidiosa." Universidade de São Paulo, 2002. http://www.teses.usp.br/teses/disponiveis/76/76132/tde-18112013-115231/.

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A Clorose Variegada de Citrus (CVC) é uma doença que vem atingindo grandes plantações de laranjas no Brasil e outros países como Estados Unidos, França e Espanha. O principal efeito da doença é o surgimento de manchas amarelas nas folhas que progridem para toda a extensão levando-a à necrose. Os frutos são pequenos, apresentam casca dura, sendo impróprios para o consumo. O agente causador da CVC é a bactéria Xylella fastidiosa que é limitada ao xilema. A bactéria é transmitida por insetos conhecidos como \"cigarrinhas\" que se alimentam na seiva do xilema. Esta bactéria apresenta em seu genoma um Operon contendo 9 genes (B,C,D,E,F,H,J,K,M) responsáveis pela biossíntese do exopolissacarídeo denominado goma fastidiana, que pode estar envolvido na sua patogenicidade. No presente trabalho, realizou-se estudos com as enzimas GumD (uma enzima glicosiltransferase I que faz a primeira adição de glicose-l-fosfato ao lipídeo prenol) e GumC (que provavelmente está envolvida na etapa de polimerização e/ou secreção do polissacarídeo formado através da membrana da bactéria), com o objetivo de contribuir para melhor entendimento da via biossintética. O gene gumD, que codifica a enzima GumD, foi clonado nos vetores de expressão pMAL¬c2x e pKK223-3. A proteína GumD foi purificada através das cromatografias de troca aniônica e filtração a gel. O peso molecular e o pI da enzima foram determinados usando respectivamente a técnica de filtração a gel e o sistema Fast de eletroforese. A enzima foi caracterizada quanto ao seu enovelamento através da técnica de Dicroísmo Circular, apresentando um espectro característico de estrutura secundária enovelada, composta predominantemente por a-hélices. O gene gumC, que codifica para a proteína GumC, foi clonado nos vetores de expressão pMAL-c2x (no qual a enzima é expressa em fusão com a proteína MBP - Maltose Binding Protein) e pET29a (a proteína é expressa sem fusão). A proteína em fusão GumC-MBP foi parcialmente pura através da coluna de amilose e foi caracterizada através da técnica de Imunoblotting. A enzima GumC expressa no vetor pET29a está em fase de purificação. Anticorpos anti-GumC-MBP foram produzidos em camundongos e serão utilizados como uma forma de caracterizar a proteína GumC expressa sem fusão. Estudos estruturais destas enzimas poderão trazer informações fundamentais para o conhecimento da via biossintética, assim como para o desenvolvimento de inibidores específicos
The Citrus Variegated Chlorosis (CVC) is a serious disease of orange trees in countries like Brazil, USA, France and Spain. Typical disease symptoms include conspicuous variegations with chlorotic areas on the upper side and small necrotic lesions on the lower side of the leaves. The affected fruits are smaller, hardened and without commercial value. Citrus variegated chlorosis is caused by Xylella fastidiosa, which is a xylem-limited bacterium. X fastidiosa is transmitted by specific sharpshooter leafhoppers when the insect feeds on the xylem sap. X fastidiosa has a nine-gene operon (B, C, D, E, F, H, J, K, and M genes) responsible for the biosynthesis of exopolysaccharides, denoted fastidian gum, which can be involved in its pathogenicity. GumD glycosyltransferase enzyme adds the first sugar, glycose-l-phosphate, to the prenol lipid. GumC enzyme probably is involved in the polymerization and/or exportation of the fastidian gum through the membrane of the bacterium. Studies were done on the GumD and GumC enzymes with the aim of getting a better understanding of the exopolysaccharide biosynthetic pathway. The gumD gene was cloned into the pMAL-c2x and pKK223-3 expression vectors, and GumD protein was purified through ion exchange and size exclusion chromatography. Then GumD molecular mass and pl were determined using, respectively, size exclusion chromatography and electrophoresis. In addition, according to circular dichroism spectroscopy, GumD prevalent secondary structure is u-helix. On the other hand, the gumC gene was cloned in two expression vectors: pMAL-c2x (the protein is expressed in fusion with Maltose Binding Protein ¬MBP) and pET29a (the protein is expressed without fusion in our strategy). GumC¬MBP, the protein in fusion, was partially purified using an amylose column and the fusion between GumC and MBP was confirmed with imunoblotting technique. Purification trials of GumC enzyme expressed in pET29a are in course. Anti-GumC¬MBP antibodies were already produced in mice and they will be used to characterize the GumC protein expression without fusion. Structural studies of GumD and GumC enzymes will provide information about the fastidian gum biosynthetic pathway, as well as to the development of specific inhibitors
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Gothard, Michelle Gina Elizabeth. "Functional properties of gellan gum." Thesis, Cranfield University, 1994. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.426116.

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Talling, Russell James. "Deformation mechanism of gum metal." Thesis, Imperial College London, 2008. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.497950.

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Gum metal (Ti-36Nb-2Ta-3Zr-0.3O) is a recently developed multifunctional bcc titanium alloy that exhibits high strength, high ductility and high yield strain. The ideal strength (Tmax) of Gum metal is suggested to be comparable with the actual strength, implying that deformation can occur via ideal shear without any dislocation activity. Calculations indicate that C approaches zero when the average ela value is around 4.24 in Ti-X binary alloys, li is suggested that this is attained in Gum metal, whose e/a is 4.24. The effect of processing route and chemical composition on the deformation mechanisms and mechanical properties of Gum metal were also investigated. ed. A more cost effective processing route involving ingot metallurgy was trialled and the mechanical properties were comparable to the alloys produced via powder metallurgy.
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McDougal, Fiona Janet. "Studies on gum exudates, with particular reference to gum Arabic (Acacia senegal) and other Acacia species." Thesis, University of Edinburgh, 1987. http://hdl.handle.net/1842/11112.

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Kruptseva, N. D. "Chewing gum- 5000 years of history." Thesis, Sumy State University, 2014. http://essuir.sumdu.edu.ua/handle/123456789/45611.

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Chewing gum is a soft, cohesive substance intended for chewing but not swallowing. Humans have used chewing gum for at least 5,000 years. Chewing gum in various forms has existed since the Neolithic period. 5,000-year-old chewing gum made from bark tar, with tooth imprints, has been found in Kierikki, Yli-Ii, Finland.
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Trudova, Evgenia. "Xanthan Gum : Fermentation of Xanthomonas Campestris." Thesis, Malmö universitet, Fakulteten för hälsa och samhälle (HS), 2020. http://urn.kb.se/resolve?urn=urn:nbn:se:mau:diva-18694.

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Xanthan gum is one of the most common thickening agents used worldwide.The industrial manufacturing process of xanthan gum uses cheap, carbohydrate rich mediums for fermentation of the bacterium Xanthomonas campestris. The objective of this study was to compare different fermentation mediums based on grain powder for small scale fermentation of Xanthomonas campestris. Culture mediums containing wheat or cornstarch and the less allergen prone medium containing potato starch and oat flour were investigated. All four fermentation mediums of this study showed signs of thickening, indicating the presence of alive and growing Xanthamonas campetris. Based on the growth on MacConkey and NA-agar plates, all four fermentation products showed the presence of bacteria. The fermentation product from  a culture medium containing both potato starch and oat flour showed a higher concentration of bacteria compared to a culture medium containing wheat flour or cornstarch. The fermentation product in the presence of oat flour showed more than 100 times higher bacterial concentration in the fermentation product compared to wheat flour. Data suggests that potato starch and oat flour fermentation performed better than wheat flour and cornstarch and these less allergen prone mediums can be used as an alternative for fermentation of Xanthamonas campetris in the production of xanthan gum.
Xantangummi är ett av de vanligast förkommande förtjockningsmedlen som används i världen.I den industriella tillverkningsprocessen av xantangummi används billiga, kolhydratrika medier för fermentering av bakterien Xanthomonas campestris. Syftet med denna studie var att jämföra olika fermenteringsmedier innehållande vetemjöl, majsstärkelse, potatisstärkelse, och  havremjöl för småskalig fermentation av Xanthomonas campestris. Alla fyra fermentationsmedierna som användes i denna studie visade tecken på förtjockning, vilket indikerar närvaron av levande och växande Xanthamonas campetris. Baserat på tillväxten på MacConkey- och NA-agarplattor visade alla fyra fermenteringprodukterna närvaron av bakterium. Fermenteringsprodukten från odling i mediums innehållande både potatisstärkelse och havremjöl uppvisade en högre koncentration av bakterier jämfört med odlingsmedium innehållande vetemjöl eller majsstärkelse. Fermenteringprodukten i närvaro av havremjöl visade en mer än 100 gånger högre bakteriekoncentration jämfört med vetemjöl. Data tyder på att fermentering med potatisstärkelse och havremjöl ger bättre tillväxt än medium innehållande vetemjöl och majsstärkelse och att mindre allergenbenägna medium kan användas som alternativ för fermentering av Xanthamonas campetris vid produktion av xantangummi.
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Bridgeman, Myrtle Mildred Esprit. "Analytical studies of plant gum exudates." Thesis, University of Edinburgh, 1986. http://hdl.handle.net/1842/27268.

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The gum exudate from Acacia calcigera, a species recently discovered in Australia, has been shown to have a highly positive specific rotation and high molecular weight with a low rhamnose content. These results are characteristic of species within the Sec?tion Gummiferae, a predominantly African section of the genus Acacia. Analytical data for the gum exudate from a cultivar of Leucaena leucocephala from India and for gum arabic (Acacia senega!) fromAfrica were compared. The Leucaena gum had a chemical composition and properties sim ilar to gum arabic but was of higher viscosity and molecular weight; these differences could be commercially important if gum collection from Leucaena could be organised. in a series of studies in laboratory rats, gum arabic was com?pletely degraded on incorporation into a standard rat diet at levels of 2g/day/rat and 4g/day/rat. On incorporation into an elemental, low residue diet ( ?Flexical1) gum arabic was partially degraded when fed to rats at 2g/day/rat but was found to be degraded more exten?sively if fed at a reduced level (lg/day/rat). Gum arabic, mixed with faeces from rats fed the elemental diet was partially degraded by faecal bacteria. The different results obtained when gum arabic was incorporated into two different diets indicated the importance of choice of type of diet and dose level used in dietary studies. VFaecal extracts obtained from rats fed a standard diet supple?mented with gum karaya (1.2g/day/rat) were shown to be similar, but not identical, to gum karaya that had been mixed with faeces then re-extracted. A similar result was obtained when an elemental diet was used. It was not possible to conclude whether or not the gum karaya extracted from test faeces had been degraded because of the difficulties found to be associated with attempted molecular weight measurements of the impure forms of the gum extracted. Seven commercial gum tragacanth samples from Iran were found to vary in composition and in viscosity and in the ratio of their water-insoluble and water-soluble components. Their amino acid con?tents did not differ extensively. Five commercial gum tragacanth samples from Turkey showed less variation than the Iranian samples; although having lower viscosity, their amino acid compositions were sim ilar to those of the Iranian samples. A Turkish gum tragacanth sample from Astragalus microcephalus (the major source of the gum) differed extensively analytically from Turkish gum tragacanth sam?ples from Astragalus kurdicus and Astragalus gummifer (minor sources) The Test Article used in a dietary study of gum tragacanth in Man was shown to have been well-chosen, representing gum tragacanth of fair average quality.
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Books on the topic "Gum"

1

ill, Huliska-Beith Laura, ed. Bubble gum, bubble gum. New York: Little, Brown and Co., 2004.

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F, Kennedy John, and Peter A. Williams. Gum arabic. Cambridge, UK: Royal Society of Chemistry Publishing, 2012.

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Gum. New York: Theatre Communications Group, 2003.

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(Firm), NutraSweet Kelco, and Monsanto, eds. Alginates, xanthan gum & gellan gum seminar. Tadworth, Surrey: NutraSweet Kelco and Monsanto, 1998.

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Peeples, H. I. Bubble gum. Chicago: Contemporary Books, 1989.

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Kennedy, John F., Glyn O. Phillips, and Peter A. Williams, eds. Gum Arabic. Cambridge: Royal Society of Chemistry, 2011. http://dx.doi.org/10.1039/9781849733106.

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Noble, Kate. Bubble gum. Chicago: Silver Seahorse Press, 1992.

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ill, Payne Thomas, ed. Bubble gum. Chicago: Contemporary Books, 1989.

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ʻAskarī, Iʻjāz. Gum gashtah. Naʼī Dihlī: Milne kā patah Ḍākṭar Nasīm Iʻjāz, 1993.

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Pille, Lolita. Bubble gum. Paris: Bernard Grasset, 2004.

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Book chapters on the topic "Gum"

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Sashidhar, R. B., D. Raju, and R. Karuna. "Tree Gum: Gum Kondagogu." In Polysaccharides, 1–28. Cham: Springer International Publishing, 2014. http://dx.doi.org/10.1007/978-3-319-03751-6_32-1.

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Sashidhar, Rao Beedu, D. Raju, and Rasineni Karuna. "Tree Gum: Gum Kondagogu." In Polysaccharides, 185–217. Cham: Springer International Publishing, 2015. http://dx.doi.org/10.1007/978-3-319-16298-0_32.

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Gooch, Jan W. "Gum." In Encyclopedic Dictionary of Polymers, 352. New York, NY: Springer New York, 2011. http://dx.doi.org/10.1007/978-1-4419-6247-8_5711.

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Gooch, Jan W. "Gum." In Encyclopedic Dictionary of Polymers, 352. New York, NY: Springer New York, 2011. http://dx.doi.org/10.1007/978-1-4419-6247-8_5712.

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Bährle-Rapp, Marina. "Xanthan Gum." In Springer Lexikon Kosmetik und Körperpflege, 595. Berlin, Heidelberg: Springer Berlin Heidelberg, 2007. http://dx.doi.org/10.1007/978-3-540-71095-0_11235.

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Bährle-Rapp, Marina. "Cellulose Gum." In Springer Lexikon Kosmetik und Körperpflege, 95. Berlin, Heidelberg: Springer Berlin Heidelberg, 2007. http://dx.doi.org/10.1007/978-3-540-71095-0_1743.

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Nussinovitch, A. "Gellan gum." In Hydrocolloid Applications, 63–82. Boston, MA: Springer US, 1997. http://dx.doi.org/10.1007/978-1-4615-6385-3_4.

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Nussinovitch, A. "Xanthan gum." In Hydrocolloid Applications, 154–68. Boston, MA: Springer US, 1997. http://dx.doi.org/10.1007/978-1-4615-6385-3_9.

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Hartel, Richard W., and AnnaKate Hartel. "Gum Wads." In Candy Bites, 219–21. New York, NY: Springer New York, 2014. http://dx.doi.org/10.1007/978-1-4614-9383-9_55.

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Hartel, Richard W., and AnnaKate Hartel. "Medicinal Gum." In Candy Bites, 231–33. New York, NY: Springer New York, 2014. http://dx.doi.org/10.1007/978-1-4614-9383-9_58.

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Conference papers on the topic "Gum"

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Yamashita, Shunki, Ryota Ishida, Arihide Takahashi, Hsueh-Han Wu, Hironori Mitake, and Shoichi Hasegawa. "Gum-Gum Shooting." In VRIC '18: Virtual Reality International Conference - Laval Virtual VRIC '18. New York, NY, USA: ACM, 2018. http://dx.doi.org/10.1145/3234253.3234310.

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Yamashita, Shunki, Ryota Ishida, Arihide Takahashi, Hsueh-Han Wu, Hironori Mitake, and Shoichi Hasegawa. "Gum-gum shooting." In SIGGRAPH '18: Special Interest Group on Computer Graphics and Interactive Techniques Conference. New York, NY, USA: ACM, 2018. http://dx.doi.org/10.1145/3214907.3214909.

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Trinder, P. W., K. Hammond, J. S. Mattson, A. S. Partridge, and S. L. Peyton Jones. "GUM." In the ACM SIGPLAN 1996 conference. New York, New York, USA: ACM Press, 1996. http://dx.doi.org/10.1145/231379.231392.

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Vinyals, Victor. "Top gum." In the 29th International Conference. New York, New York, USA: ACM Press, 2002. http://dx.doi.org/10.1145/2931127.2931303.

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Weikey, Yogita, Shobha Lata Sinha, and Satish Kumar Dewangan. "Rheological comparison of Katira gum and Semal gum." In 2ND INTERNATIONAL CONFERENCE ON CONDENSED MATTER AND APPLIED PHYSICS (ICC 2017). Author(s), 2018. http://dx.doi.org/10.1063/1.5032826.

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Ooba, Naoshi, Kazuma Aoyama, Hiromi Nakamura, and Homei Miyashita. "Unlimited Electric Gum." In UIST '18: The 31st Annual ACM Symposium on User Interface Software and Technology. New York, NY, USA: ACM, 2018. http://dx.doi.org/10.1145/3266037.3271635.

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Ya´n˜ez-Ferna´ndez, J., J. A. Salazar-Montoya, and E. G. Ramos-Rami´rez. "Effect of Mesquite Seed Gum on the Rheological Properties of Mixtures With Arabic and Gellan Gums." In ASME 2002 International Mechanical Engineering Congress and Exposition. ASMEDC, 2002. http://dx.doi.org/10.1115/imece2002-32195.

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The mesquite seed gum (Prosopis sp.) represents an alternative application in the food industry, due to its structural likeness with other galactomannans used at the moment. The information about the properties of mesquite seed gum is scarce, for this is important to known the rheological properties of this biopolymer and its interactions with other polymers for seeing future applications. The aim of this work was study the rheological behavior of mesquite seed gum and their effects in arabic and gellan gum mixtures. They were prepared aqueous dispersions according to a Simplex-Centroid design, being obtained gum combinations of total concentration of 1% from mesquite-arabic, mesquite-gellan, arabic-gellan and mesquite-arabic-gellan, the pH from the dispersions were adjusted to 4, 5 and 6. The mixtures as well as the individual biopolymers were dispersed to ambient temperature, and later heated during 20 minutes at 90 °C and cooling at 25 °C. The rheological studies were made using an Haake RV2 viscometer. The statistical analysis showed differences (α = 0.05) among the rheologic value for mixtures at different pH. The mixtures showed a non-Newtonian behavior, type pseudoplastic flow (shear thinning) and showed high viscosities to low shears rates (100 s−l) in all the cases. The tendency of mixtures with two or three components showed an antagonistic effect in the viscosity. Particularly the mesquite seed gum suffers an antagonistic effect in the viscosity when it was mixed with the arabic and gellan gums, being observed decreases from a 8 until 45%, below the control.
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Cochrane, Eleanor, Emma Cartner, Beth Selwyn, Jason Eng Kiat Lim, Hanna Nguyen, Luke Cannon, Hannah Church, and Eleanor Crook. "P31 An evaluation of genitourinary medicine (GUM) webinars for prospective GUM trainees." In BASHH 2022 Abstracts. BMJ Publishing Group Ltd, 2022. http://dx.doi.org/10.1136/sextrans-bashh-2022.78.

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Al-Baniali, Asmaa, Banan Shoair, Maha Al‐ Asmakh, Ola Aljamal, and Mohammad Sohail. "Quantifying Gut Microbiome in Rats with Adenine-Induced Chronic Kidney Disease and the effect of Treatment with Gum Arabic." In Qatar University Annual Research Forum & Exhibition. Qatar University Press, 2020. http://dx.doi.org/10.29117/quarfe.2020.0200.

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Chronic kidney disease (CKD) affects ~10% of Qatar’s population. Recently, dysbiosis in the gut microbiome has been associated with CKD. It is not understood whether CKD affects the gut microbiome or the dysbiotic gut microbiome leads to CKD. Gum Arabic (GA) is a fiber-rich dietary substance that has a potential to enhance the gut microbiome, therefore it could treat CKD. The aim of this study is to quantify the gut microbiome in CKD rats and to evaluate the GA as a potential treatment for CKD.
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Praveena, R., N. Karthiga Shenbagam, and A. Neelaveni. "Comparison of Li-ion conduction of Neem gum and Commiphora gum based biopolymer blend electrolytes." In ADVANCED MATERIALS AND RADIATION PHYSICS (AMRP-2020): 5th National e-Conference on Advanced Materials and Radiation Physics. AIP Publishing, 2021. http://dx.doi.org/10.1063/5.0053377.

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Reports on the topic "Gum"

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Cender, Clinton, Catherine Thomas, Martin Page, Bradley Sartain, Brianna Fernando, Musa Ibrahim, and Alec Wahl. Rapid algae flotation techniques. Engineer Research and Development Center (U.S.), October 2023. http://dx.doi.org/10.21079/11681/47704.

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Dissolved air flotation (DAF) is an effective technique for algae separation following the application of flocculants and coagulants. Some harmful algae produce mucilage or extracellular polymeric substances useful for flotation. This study evaluated natural polysaccharides to determine effects on algal flotation with DAF. Food-grade gums (xanthan gum, guar gum, gum arabic, gellan gum, and diutan gum) were tested with cyanobacteria cultures singly and in combination with commercial flocculants (including Tramfloc 222 and Tramfloc 300). Gum arabic alone had no effect when evaluated at concentrations between 10 mg/L and 5,000 mg/L. However, the combination of gum arabic and Tramfloc 300 yielded higher algal flocculation than Tramfloc 300 alone. The combination of xanthan gum (anionic) and guar gum (cationic) did not perform at the level of the combined xanthan gum and Tramfloc 222 in either flocculation or flotation of algae. Tramfloc 222 and xanthan gum; however, yielded effective flocculation seemingly resistant to changes in interfering factors such as turbulence, pH, and temperature. Furthermore, the combination of xanthan gum and Tramfloc 222 provided the most effective flotation and flocculation independent of pH effects. The results suggest that anionic polysaccharides can be used to increase the efficacy of cationic coagulants such as Tramfloc 222.
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Sri Sailaja Rani, M., Dr Pasula Anurag, and Dr K. Swapnika Lahari. ROLE OF GUM CHEWING ON THE DURATION OF POSTOPERATIVE ILEUS FOLLOWING ABDOMINAL SURGERIES. World Wide Journals, February 2023. http://dx.doi.org/10.36106/ijar/3106430.

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AIMS & OBJECTIVES:1) To evaluate the effect of gum chewing on the duration of postoperative ileus following abdominal surgeries. Patients in study group (n=25) were asked to chew one stick of METHODS: chewing gum for 30 min four times a day until passing atus while the control group (n=25) patients were kept nil per orally until the passage of atus. RESULTS: Based on the results it can be concluded that on chewing gum it was seen that the duration of overall recovery of bowel movements in form of appearance of bowel sound, passing atus and motion and feeling of hunger, occurred early in patients chewing gum CONCLUSION:Gum chewing after abdominal surgeries has shown to signicantly reduced postoperative ileus as judged by the appearance of bowelsounds ansd passage of atus as well as stools.
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Mayo, F. R. Oxidation and Gum Formation in Diesel Fuels. Fort Belvoir, VA: Defense Technical Information Center, May 1985. http://dx.doi.org/10.21236/ada157410.

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Mayo, Frank R. Oxidation and Gum Formation in Diesel Fuels. Fort Belvoir, VA: Defense Technical Information Center, December 1985. http://dx.doi.org/10.21236/ada164256.

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Heasler, Patrick G., David C. Gerlach, John B. Cliff, and Steven L. Petersen. GUM Analysis for TIMS and SIMS Isotopic Ratios in Graphite. Office of Scientific and Technical Information (OSTI), April 2007. http://dx.doi.org/10.2172/1133255.

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H., Kassa, Tefera B., and Fitwi G. Preliminary value chain analysis of gum and resin marketing in Ethiopia. Center for International Forestry Research (CIFOR), 2011. http://dx.doi.org/10.17528/cifor/003422.

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Rexrode, Charles O., H. Clay Smith, and H. Clay Smith. Occurrence of gum spots in black cherry after partial harvest cutting. St. Paul, MN: U.S. Department of Agriculture, Forest Service, North Central Research Station, 1990. http://dx.doi.org/10.2737/ne-rp-634.

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Willauer, Heather D., Dennis R. Hardy, Robert E. Morris, and Frederick W. Williams. Potential for Peroxide and Gum Formation in Ultra-Low-Sulfur Diesel Fuels. Fort Belvoir, VA: Defense Technical Information Center, October 2007. http://dx.doi.org/10.21236/ada474871.

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Fogler, H. S. Improving the stability of coal slurries: Final report. [Polygalacturonic acid and gum tragacanth]. Office of Scientific and Technical Information (OSTI), December 1988. http://dx.doi.org/10.2172/6641388.

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Gerlach, David C., Patrick G. Heasler, and Bruce D. Reid. GUM Analysis for SIMS Isotopic Ratios in BEP0 Graphite Qualification Samples, Round 2. Office of Scientific and Technical Information (OSTI), January 2009. http://dx.doi.org/10.2172/1049675.

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