Abstract
In this study, two composite magnetic microspheres made of tamarind gum with chitosan and artemisia seed gum with chitosan were prepared by suspension cross-linking for magnetic carrier applications. The magnetic material used in the preparation of the microspheres was prepared by precipitating FeCl3 and FeSO4 solutions in a basic medium. The morphological, thermal stability, and magnetic properties of the two composite magnetic microspheres were characterized by scanning electron microscope, magnetometry, and differential scanning calorimeter (DSC). The swelling kinetics and pH responsive behavior of the two microspheres were also studied.
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