Characterization and Thermodynamic Properties of Gum from Albizia amara Alarrad

Abstract

The Results show insignificant differences within each location in, almost, all parameters studied. The Average value of moisture was 12.44 % (w/w) and the ash content was 2.45%. The nitrogen content was 038%, and the protein content was 2.53%. Specific optical rotation was -21.120. The acid equivalent weight and glucuronic acid content were found to be 1701and 11.45 respectively. The number average molecular weight was found to be 4.6730x105 g/mole, the Molecular weight was found to be 5.637x105, 4.04911x105. Cationic composition studies showed that Calcium was 6114 ppm followed by magnesium 2079 ppm, iron 177 ppm, cupper 95 ppm, manganese 38 ppm, sodium 20 ppm, zinc 5 ppm and cadmium 0.111ppm in the decreasing order. The Sugar composition for Galactose was found to be 4.25, 21.15 for Arabinose and8.75 for Rhamnose. Emulsion stability indexes of four composite samples using three refined oils were 1.0925 for groundnut, 1.101 and 1.2253 for sesame and corn oil, respectively. Antioxidant activity studies showed that mean values were 18.3.mg/100g for TPC, 101.1mg/ 100g and 25.95% for FARAP and ABTS, respectively. The Thermodynamic studies of the three composite samples of the years 2012, 2013 and 2014 gave average values of 1.46gcm3, 1.0087 cm3g -1, 0.396 and 0.6042, of average density, partial specific volume of the gum solution, solvent water and the volume fraction respectively. Chemical potential at different concentrations of the three composite iiigum solutions were -2.1691x10-3 to -3.4879 x10-3 Jg-1, -2.4733x10-3 to -3.7833x10- 3 Jg-1 and -3.1515x10-3 to -4.4781x10-3 Jg-1 respectively. The Second virial coefficient was found to be 0.36x10-5. The ranges of the free energy of mixing of the three samples were -0.7911x10-3 to -6.93644x10-3Jg-1, -0.20426x10-3 to - 6.81718x10-3Jg-1 and -4.83635x10-3,-9.8978x10-3 Jg-1, respectively.