Abstract
Summary A method is described for the routine comparison of the apparent viscosity of whole gum. When determined in a U-tube viscometer, mucilages prepared from whole gum reach maximum hydration, and therefore maximum viscosity, after storage for 48 hours at a temperature of 40°C. With shorter periods at lower temperatures hydration is not complete and the viscosity is below the maximum, while with higher temperatures over the same period, although hydration is complete, the viscosity is reduced by virtue of the destructive effect of the higher temperatures. At the same concentration, mucilages of whole gum yield higher viscosities than when commercially powdered, thereby indicating a loss of quality mainly due to grinding.
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