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--- abstract: 'A study was carried out to determine the influence of mucilage viscosity on the globule structure (i.e. size and number) of certain starch emulsions. The starches investigated were cassava, potato and maize. The emulsions were prepared by mixing the starch mucilage of a predetermined concentration 4%w/v with arachis oil in the ratio 50:50, using a silverson mixer fitted with a dispersator head. The emulsions were stored at room temperature (28�20C) for 7 days. Changes in globule size were monitored by photomicroscopy. Viscosities of the mucilage and those of resulting emulsions were determined using a capillary flow method. The viscosities of the emulsions expressed as time of flow (seconds), were 680 (cassava starch), 369 (potato starch) and 270 (Maize starch), and for the mucilage 510 (cassava), 336 (potato) and 248 (maize). The corresponding mean globule sizes of the fresh emulsions were (�m) 28�6, 42�6 and 45�5 respectively. The increase in globule size during storage (measure of globule coalescence rate) was 1.8�0.2�m day -1 (cassava), 3.5�0.2�m day -1 (potato) and 4.6�0.3�m day -1 (maize). Thus, a higher viscosity of the dispersion medium is associated with the production of finer and more stable emulsions.' altloc: - http://www.ojhas.org/issue13/2005-1-5.htm chapter: ~ commentary: ~ commref: ~ confdates: ~ conference: ~ confloc: ~ contact_email: ~ creators_id: - Uhumwangho MU - Okor RS - Ayomanor M creators_name: - family: Michael given: Uhumwangho honourific: '' lineage: Uwumagbe - family: Roland given: Okor honourific: '' lineage: Syndey - family: Mevi given: Ayomanor honourific: '' lineage: '' date: 2005-05 date_type: published datestamp: 2005-07-15 department: ~ dir: disk0/00/00/44/75 edit_lock_since: ~ edit_lock_until: ~ edit_lock_user: ~ editors_id: - Dr. B.S. Kakkilaya editors_name: - family: Kakkilaya given: Srinivas honourific: Dr. lineage: Bevinje eprint_status: archive eprintid: 4475 fileinfo: /style/images/fileicons/application_pdf.png;/4475/1/2005%2D1%2D5.pdf full_text_status: public importid: ~ institution: ~ isbn: ~ ispublished: pub issn: ~ item_issues_comment: [] item_issues_count: 0 item_issues_description: [] item_issues_id: [] item_issues_reported_by: [] item_issues_resolved_by: [] item_issues_status: [] item_issues_timestamp: [] item_issues_type: [] keywords: 'Globule structure, Mucilage viscosity, Stability, Starch emulsions' lastmod: 2011-03-11 08:56:08 latitude: ~ longitude: ~ metadata_visibility: show note: ~ number: 1 pagerange: ~ pubdom: TRUE publication: Online Journal Of Health And Allied Sciences publisher: Dr. B.S. Kakkilaya refereed: TRUE referencetext: |- 1.Martin A. Coarse Dispersion. In Physical Pharmacy, 4th ed. Philadelphia: Lea and Febiger; 1993. p. 477-506. 2.Richard JH. Dispersed Systems. In S.J Carter (ed). Tutorial Pharmacy. 6th ed. London: Pitman; 1972. p 54-88. 3.Trease GE, Evans WC. Carbohydrates In Trease, Evans. Textbook of Pharmacognosy. 12th ed. Oxford: Aiden Press; 2002. p. 345-365. 4.Jiao J, Burgess DJ. Rheology and stability of water-in-oil-in-water multiple emulsions containing Span83 and Tween 80. Pharm Sci.Tech 5 2003 1: article 7. DOL: 10. 1208/ps050107. 5.Florence AT, Whitehill D. Stabilization of water-in-oil-in-water multiple emulsion by polymerization of the aqueous phases. J Pharm. Pharmacol. 1982;32(11):687-91. 6.Okor RS, Obaduni J. Reversibility of cohesive interactions in certain polymeric dispersions. J Macromol Sci. 1982;3:281-89. relation_type: [] relation_uri: [] reportno: ~ rev_number: 12 series: ~ source: ~ status_changed: 2007-09-12 17:00:05 subjects: - OJHAS succeeds: ~ suggestions: ~ sword_depositor: ~ sword_slug: ~ thesistype: ~ title: Influence of Mucilage Viscosity On The Globule Structure And Stability Of Certain Starch Emulsions type: journale userid: 4338 volume: 4