Xanthan Gum Test Method

1. Solubility test

Take 1 g sample , slowly pour into the beaker which containing 100 ml water,for 15 minutes, be careful put the stir bar into the water, slowly open the blender to speed 200 r/min, it can be completely dissolved after 25 minutes, according to the above method that samples don’t dissolve in ethanol, acetone or ethyl ether.

2. Gel experiment

Add 300 ml water in a 500 ml beaker, preheat to 80 ℃, open the blender to speed 200r/min,To stirring and adding 1.5g dry sample and 1.5g locust beangum. when the mixture into a solution,Continue to stir more than 30 minutes. (the water temperature is not lower than 60 ℃ during stirring).Stop stirring, cooling at least 2 hours at room temperature, when the temperature decrease in 40 ℃, forming gel substance.According to the above method that preparation of 1% of the sample solution by contrast, do not add locust bean gum, without the glue.

3. viscosity

3.1 The instrument 

Brook field rotational viscometer viscosity meter or other equivalent performance.

3.2 Test condition

a)Rotor rotor type: 3

b)The rotor speed: 60 r/min

c)Measuring temperature:24 ℃ ~ 25 ℃

3.3 Analysis steps

3.3.1 Preparation the solution which containing 1% sample and 1% potassium chloride.

a)With clean, dry weigh paper respectively according to samples from 1.5 g and potassium chloride (accurate to 0.01 g), mixed evenly;

b)Measuring 300 ml of distilled water into the 400 ml beaker

c)Take the above beaker with water under the blender, open the blender, stir the mixture sample slowly injection into the stir liquid and between in the glass of water, and start timing, 800 r/min for 2 hours, stirring temperature 24 ℃ ~ 25 ℃;

d)Stop stirring, took the cup, with a stir bar or other similar objects up-and-down solution a few times.

3.3.2 Determination

Take proper amount of 1% sample solution and 1% potassium chloride solution, put in type 100 ml beaker, determination in the prescribed conditions.

4. Shear strength values

4.1 Determination method

According to the step 3, respectively the viscosity value of 3 rotor speed to 6 r/min and 60 r/min,

4.2 The results of calculation

Shear strength values calculated by type (1) :

                          N=η1/η2 ……………………（1）

Type:

N – shear performance value;

η1 – the viscosity of the value with the speed 6 r/min,the unit for centipoise (cP);

η2- the viscosity of the value with the speed 60 r/min,the unit for centipoise (cP);

5. Dry weight loss

5.1 The principle

The sample drying to constant weight under the condition of a certain temperature, calculate the lost material quality.

5.2 The instrument

a)Glass weighing bottle: inside diameter 60 ~ 70 mm,the high below of 35 mm.

b)Electric heating constant temperature drying oven

5.3 Analysis steps

Put weighing bottle at 105 ℃ + 1 ℃ dry oven for 30 minutes, constant weight.In the weighing bottle accurately according to 1.0 g to 1.0 g samples (accurate to 0.0001 g),Build, sideways movement,Make sample is uniformly distributed in the weighing bottle,Cargo weighing bottle and put it in the oven,Open the cap and bottle caps in oven,Drying under 105 ℃ + 1 ℃ for 2 hours,Open the oven,Cover the weighing bottle with sample immediately,Cooling to room temperature in the dryer,Constant weight,According to reduce the quality and sampling quantity calculation the dry weightlessness.

5.4 The results of calculation

Dry mass fraction of weightlessness calculated by type (2) :

                      X=[(m1-m2)/m]×100……………………（2）

Type:

X – dry mass fraction of weightlessness, %;

m1 -The quility of weighing bottle and the sample before drying , the unit is gram (g);

m2 – The quility of weighing bottle and the sample after drying, the unit is gram (g);

m – the quality of the sample, the unit is gram (g).