Aplicação de modelo matemático às propriedades reológicas de géis mistos de agarose e de goma guar

• Autor(a) principal: Andrade,Cristina T.
• Data de Publicação: 1997
• Outros Autores: Garcia,Rosangela B., Lobão,Marcos W. N.
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Química Nova (Online)
• Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0100-40421997000200003
• topic: agarose-guar gum mixed gels; Clark and Ross Murphy model

Certain biopolymers are capable of forming physically cross-linked gels in aqueous medium, stabilized by forces such as Coulombic, charge transfer, hydrogen bonding, dipole-dipole, van der Waals, and hydrophobic interactions. The mathematical description of these physical networks are difficult, but should contribute to a better understanding of the gelling process. The Clark and Ross-Murphy model was applied to experimental data for agarose-guar gum mixed systems, in which only agarose is the gelling polysaccharide. A computational routine based on the statistical maximum likehood principle was employed to estimate the f, K and a characteristic parameters. Statistical t-test and F-test were used to analyse the set of parameters.