Print pastes contain thickeners ''thickening agents'' that are often
natural or synthetic polymers. The role of thickeners is
thickening of print paste and making it more viscous to avoid
lateral diffusion and improve finesse of motifs. The aim of
this
paper is to study the effect of type and concentration of
thickeners in print paste (using vat dyes and Two-stage method)
on fastness properties and color yield. Thickeners used usually, in
this method, are sodium alginate, guar gum and starch ether.
Conventional print paste recipe applied in this method give low
fastness to dry and wet rubbing when we print in dark shade. We
used only two thickeners in various concentrations, and then the
fastness to rubbing is evaluated. The viscosity of print pastes is
measured because of its effect on the penetration of the print
paste across the fabric, thus its effect on color yield.
Seasonal changes effect on yield and quality of carrageenan from the Syrian
marine alga Hypnea musciformis were studied during 1 year. The carrageenan
yield varied from 31 to 46%. The maximum yield was recorded between April
and September, while l
ow carrageenant content was recorded in December.
The gel strength of carrageenan was maximum in September (260 g/cm²) and
minimum in March (90 g/cm²). The viscosity ranged from 22 to 44cP with a
peak recorded in September. Seasonal variations were not observed in the
gelling (42-50 C°) and melting (60-70 C°) temperatures of carrageenan. The
results indicate that Hypnea musciformis can be considered a good sources for
production of commercial carrageenan in future.
This study was conducted at the laboratories of Food Science Department,
Faculty of Agriculture, Damascus University to assess the indicators
determining the optimum time and final critical temperature required for
forming the meat emulsions.
The research aims to study the effect of of agar extraction
temperature (80-90- 100-110 and 120) Syrian alga Pterocladia
capillacea on its yield and and some physical properties.
The purpose of this present research isto evaluate two types of mucilage from two
types of jujubefruits: Z.jujube and z. Lotus, and to analyze the physicochemical and
functional properties of this mucilage.
The extraction process for both types we
re performed under the same conditions of
temperature, mixing ratio and proportion of the solvent used in the deposition process.
The yield of mucilage were extracted from Z .jujube is being 5.8 g mucilage/100g
dry weight, while the yield of Z. lotus is being to 25.23 g mucilage/100g dry weight
The values of pH, Refractive index, Hausnerindex, Compressibility index and
Swelling index for Z. jujube mucilage were: (6.32, 1.3348, 1.048, 4.68, 4.28) respectively
.While those values for Z. lotus mucilage were: (6.32, 1.3360, 1.162, 13.41, 5.42)
respectively. The specific gravity value for 1%solutionof Z. jujube mucilage were 1.0021
g/cm3while for Z. lotus mucilage: 1.0025g/cm3. The values of theBulk density and Tap
density for mucilage powder for Z. jujube ( 0.41- 0.43)g/cm3respectively, and for Z. lotus(
0.43- 0.50)g/cm3respectively.
As for the functional characteristics of thestudied mucilage, the values of water
holding capacity, viscosityand oil holding capacity were: 14.6g water/g dry mucilage, 1.19
centipoise, 2.52g oil/g dry mucilage and emulsification capacity 50% for Z. jujube. While
it was higher in the Z .lotus mucilage 34g water/g dry mucilage,1.23 centipoise,3.22 g oil/g
dry mucilage and emulsification capacity 51.6% .
These results indicate that the mucilage extracted from both mentioned types of
jujube can be used as stabilizer in the field of food industry.
The goal of this study is to produce STFs and measure
their rheological behavior In order to select the appropriate STF for
liquid armor application.
The research aims to study the effect of Seasonal variations in yields and qualities
of agar seaweed Pterocladia capillacea. The results show that there is a clear impact of the
Seasonal variations in the yield, physical and chemical properties of
the extract agar.
Agar yields ranging from 10.1 to 33.8% and has been the highest in the month of June and
below 33.8% in December, 10.1% of the years 2014 to 2015. Reached the maximum value
of the strength of the gel in June, 789 g/cm2 and the minimum value of 183 g/cm2 through
December and the average rate of sulfates 3.42%. The viscosity values ranged between
35.7 and 81.4 cP, and recorded the highest value in July 81.4 cP. Melting temperature
ranged 78- 86.5 °C and Gelling temperature from 35 to 25 °C.
This study was carried out to investigate of various
stabilizers on the physicochemical properties of
low fat yogurt and to determine.
This paper presents a study to reduction of heavy crude oil viscosity by
heating, where we select the best of temperature for all types instead of
constant temperature, whatever composition and viscosity of crude oil.
The research aims to study is to study the effect of the pH factor of Pterocladia
capillacea on agar yield and some of its physical properties using different degrees of pH
(4- 5.5 - 5.5 - 6.5 - 7.5 - 7.5 - 8). The maximum yield of agar was 37.45%
at pH = 5 and
562g / cm2 and viscosity 10.7cP and 15.45% at pH = 8 with the highest strength of 768 g
/cm2 and viscosity of cP 156. The degree of melting and melting of agar Between (22-
33.5 οC) and (75- 86 οC), respectively.
