Commenced in January 2007
Paper Count: 31108
The Viscosity of Xanthan Gum Grout with Different pH and Ionic Strength
Abstract:Xanthan gum (XG) an eco-friendly biopolymer has been recently explicitly investigated for ground improvement approaches. Rheological behavior of this additive strongly depends on electrochemical condition such as pH, ionic strength and also its content in aqueous solution. So, the effects of these factors have been studied in this paper considering various XG contents as 0.25, 0.5, 1, and 2% of water. Moreover, adjusting pH values such as 3, 5, 7 and 9 in addition to increasing ionic strength to 0.1 and 0.2 in the molar scale has covered a practical range of electrochemical condition. The viscosity of grouts shows an apparent upward trend with an increase in ionic strength and XG content. Also, pH affects the polymerization as much as other parameters. As a result, XG behavior is severely influenced by electrochemical settings Procedia APA BibTeX Chicago EndNote Harvard JSON MLA RIS XML ISO 690 PDF Downloads 66
 Chang I, Im J, Prasidhi AK, Cho G-C. Effects of Xanthan gum biopolymer on soil strengthening. Construction and Building Materials. 2015;74:65-72.
 Garcia-Ochoa F, Santos V, Alcon A. Xanthan gum production: an unstructured kinetic model. Enzyme and Microbial Technology. 1995;17(3):206-17.
 Rosalam S, England R. Review of xanthan gum production from unmodified starches by Xanthomonas comprestris sp. Enzyme and Microbial Technology. 2006;39(2):197-207.
 Palaniraj A, Jayaraman V. Production, recovery and applications of xanthan gum by Xanthomonas campestris. Journal of Food Engineering. 2011;106(1):1-12.
 Casas J, Santos V, Garcıa-Ochoa F. Xanthan gum production under several operational conditions: molecular structure and rheological properties. Enzyme and microbial technology. 2000;26(2-4):282-91.
 Zohuriaan M, Shokrolahi F. Thermal studies on natural and modified gums. Polymer Testing. 2004;23(5):575-9.
 Sun C, Gunasekaran S. Effects of protein concentration and oil-phase volume fraction on the stability and rheology of menhaden oil-in-water emulsions stabilized by whey protein isolate with xanthan gum. Food Hydrocolloids. 2009;23(1):165-74.
 Bergmann D, Furth G, Mayer C. Binding of divalent cations by xanthan in aqueous solution. International journal of biological macromolecules. 2008;43(3):245-51.
 Nolte H, John S, Smidsrød O, Stokke BT. Gelation of xanthan with trivalent metal ions. Carbohydrate polymers. 1992;18(4):243-51.
 Laneuville SI, Turgeon SL, Sanchez C, Paquin P. Gelation of native β-lactoglobulin induced by attractive electrostatic interaction with xanthan gum. Langmuir. 2006;22(17):7351-7.
 Cabalar AF, Canakci H. Direct shear tests on sand treated with xanthan gum. Proceedings of the Institution of Civil Engineers-Ground Improvement. 2011;164(2):57-64.
 Lee S, Im J, Cho G-C, Chang I. Tri-axial shear behaviour of xanthan gum bipolymer-treated sand2019. 179-86 p.