V900768
Gum arabic from acacia tree
Vetec™, reagent grade
Synonym(s):
Acacia gum
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grade
reagent grade
product line
Vetec™
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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.
To gain a comprehensive understanding of our extensive range of Polysaccharides for your research, we encourage you to visit our Carbohydrates Category page.
Legal Information
Vetec is a trademark of Merck KGaA, Darmstadt, Germany
Storage Class
11 - Combustible Solids
wgk_germany
WGK 3
flash_point_f
Not applicable
flash_point_c
Not applicable
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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
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
Baomin Wang et al.
Journal of nanoscience and nanotechnology, 12(6), 4664-4669 (2012-08-22)
Stable homogeneous suspensions of multi-walled carbon nanotubes (MWCNTs) were prepared using gum arabic (GA) as a dispersant. By measuring adsorption isotherm, the surface chemical properties of the MWCNTs were investigated. The dispersion of MWCNTs in aqueous solution was examined with
Rasha Babiker et al.
Nutrition journal, 11, 111-111 (2012-12-18)
Gum Arabic (acacia Senegal) is a complex polysaccharide indigestible to both humans and animals. It has been considered as a safe dietary fiber by the United States, Food and Drug Administration (FDA) since the 1970s. Although its effects were extensively
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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