12-1820
Gum arabic from acacia tree
CP
Synonym(s):
Acacia gum
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About This Item
grade:
CP
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CP
availability
available only in Japan
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Other Notes
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.
Storage Class Code
11 - Combustible Solids
WGK
WGK 3
Flash Point(F)
Not applicable
Flash Point(C)
Not applicable
Personal Protective Equipment
dust mask type N95 (US), Eyeshields, Gloves
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Krista M Sumby et al.
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
Lynne A Isbell et al.
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
Kevin W H Kwok et al.
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
Pierre Vanloot et al.
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
Susana Soares et al.
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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