12-1820
Gum arabic from acacia tree
CP
Sinónimos:
Acacia gum
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About This Item
Productos recomendados
grado
CP
disponibilidad
available only in Japan
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Otras notas
Believed to be a branched polymer of galactose, rhamnose, arabinose, and glucuronic acid as the calcium, magnesium, and potassium salts with a mol. wt. of approx. 250,000.
Código de clase de almacenamiento
11 - Combustible Solids
Clase de riesgo para el agua (WGK)
WGK 3
Punto de inflamabilidad (°F)
Not applicable
Punto de inflamabilidad (°C)
Not applicable
Equipo de protección personal
dust mask type N95 (US), Eyeshields, Gloves
Certificados de análisis (COA)
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Food chemistry, 135(4), 2554-2560 (2012-09-18)
The authentication of Acacia gums samples requires usually the use of sophisticated and time consuming analytical techniques. There is a need for fast and simple analytical techniques for the objective of a quality control methodology. Commercial Acacia senegal and Acacia
Applied and environmental microbiology, 75(21), 6729-6735 (2009-09-08)
We report the cloning and characterization of EstB28, the first esterase to be so characterized from the wine-associated lactic acid bacterium, Oenococcus oeni. The published sequence for O. oeni strain PSU-1 was used to identify putative esterase genes and design
Aquatic toxicology (Amsterdam, Netherlands), 120-121, 59-66 (2012-05-29)
Silver nanoparticles (AgNPs) with antimicrobial properties are perhaps the most deployed engineered nanomaterials in consumer products. Almost all AgNPs are coated with organic materials to enhance their dispersion in water. Contributions of coatings to the toxicity of NPs have received
American journal of physical anthropology, 150(2), 286-300 (2013-01-03)
Patas monkeys (Erythrocebus patas) are midsized primates that feed extensively on the gum of Acacia drepanolobium and the ants are housed in swollen thorns of this Acacia. Their diet resembles that expected more of smaller bodied primates. Patas monkeys are
Journal of agricultural and food chemistry, 60(15), 3966-3972 (2012-03-24)
Condensed tannins are a group of polyphenols that are associated with the astringency sensation, as they readily interact and precipitate salivary proteins. As this interaction is affected by carbohydrates, the aim of this work was to study the effect of
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