Characterization ofthe Commercial  Ice-cream Stabilizer E466  Sodium Carboxymethyl Cellulose

Adam, Fatima Mahmoud Ahmed; Supervisor, -Kamal Mohammed Saeed

dc.contributor.author	Adam, Fatima Mahmoud Ahmed
dc.contributor.author	Supervisor, -Kamal Mohammed Saeed
dc.date.accessioned	2018-12-16T06:32:18Z
dc.date.available	2018-12-16T06:32:18Z
dc.date.issued	2018-01-11
dc.identifier.citation	Adam, Fatima Mahmoud Ahmed . Characterization ofthe Commercial Ice-cream Stabilizer E466 Sodium Carboxymethyl Cellulose \ Fatima Mahmoud Ahmed Adam ; Kamal Mohammed Saeed .- Khartoum: Sudan University of Science and Technology, college of Science, 2018 .- 53p. :ill. ;28cm .- M.Sc.	en_US
dc.identifier.uri	http://repository.sustech.edu/handle/123456789/22070
dc.description	Thesis	en_US
dc.description.abstract	This study focuses on determine of the percent of carboxymethyl cellulose in ice-cream stabilizer which has been used under the number E466 it was determined to be 98.92%. First the percent of sodium chloride determined by Volhard method it was found to be 0.48% then freeflycolate were determined by U.V spectroscopic method the percent was found to be 0.59%. Finally the degree of substitution Ds were determined gravimetrically it was found 0.2. FT-IR spectroscopy also were used to indicated found of carboxymethy species	en_US
dc.description.sponsorship	Sudan University of Science and Technology	en_US
dc.language.iso	en	en_US
dc.publisher	Sudan University of Science and Technology	en_US
dc.subject	Science	en_US
dc.subject	Commercial Ice-cream Stabilizer	en_US
dc.subject	Sodium Carboxymethyl	en_US
dc.title	Characterization ofthe Commercial Ice-cream Stabilizer E466 Sodium Carboxymethyl Cellulose	en_US
dc.title.alternative	تشخيص مثبت الآيسكريم التجاري E466 صوديوم كاربوكسي ميثيل سيليلوز	en_US
dc.type	Thesis	en_US