Abstract
The molecular density-partition problem is reexamined and the information-theoretic (IT) justification of the stockholder division rule is summarized. The ensemble representations of the promolecular and molecular mixed states of constituent atoms are identified and the electron probabilities in the isoelectronic stockholder atoms-in-molecules (AIM) are used to define the molecular-orbital ensembles for the bonded Hirshfeld atoms. In the pure quantum state of the whole molecular system its interacting (entangled) fragments are described by the subsystem density operators, with the subsystem physical properties being generated by the partial traces involving the fragment density matrices.
Highlights
Gums are compounds with molecules of a high-molecular weight, high solubility in water and which can produce gels or highly viscous solutions at low concentrations, this term is employed in the industry to refer to plant and microbial polysaccharides and their derivatives [1]
The processes of formation of the microspheres were carried out working in batch systems, placing in contact xanthan gum solution using syringe and drop by drop is added on complexing agent solution with continuous stirring at 300 rpm
Xanthan gum-Fe III capsules exhibit a different decomposition behavior; after dehydration, the second step is similar to that observed in xanthan gum but the final one appears as a continuous weight loss that extends in a major range of temperatures
Summary
Gums are compounds with molecules of a high-molecular weight, high solubility in water and which can produce gels or highly viscous solutions at low concentrations, this term is employed in the industry to refer to plant and microbial polysaccharides and their derivatives [1] They have a variety of structural and functional properties, which are determined by their chemical composition, various molecular bonds and groupings, molar mass and its distribution. Low salt concentration and elevated temperature favored a disorder of this structure whereas a higher salt concentration stabilized the ordered conformation It seemed likely, that the formation of the Werner-type metal complexes of the xanthan gum macro-ligand with central metal atom would increase the water-holding ability of that polysaccharide and stabilized the macroligand and water trapped in it. Xanthan gum complexes were synthesized with Fe (III), theoretical, structural, thermal and spectroscopic studies were performed
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