Year: 2024
Type: article
Abstract: The primary objective of this work is to synthesize and characterize Hydroxy Propyl Allyl Guar Gum (HPAGG), a modified Guar gum derivative whose functional qualities are intended to be improved. To enhance its usefulness in a range of applications, hydroxypropyl and allyl groups were chemically added to guar gum during the preparation of HPAGG. Fourier Transform Infrared Spectroscopy (FTIR), which revealed important functional group transformations, was used to verify the structural integrity and successful modification. The derivative's thermal stability was assessed using thermogravimetric analysis (TGA), The process of modification resulted in morphological changes that were examined using Scanning Electron Microscopy (SEM). the thorough description highlights HPAGG's potential for cutting-edge applications in sectors like pharmaceuticals, agrochemicals and nanocomposites . Key words:-Hydroxy propyl allyl guar gum, FTIR , SEM and TGA
DOI: 10.55041/ijsrem37315
Authors: Gopal Arora, Jay Prakash, Swati Varshney
Language: English
Subfield: Food Science
Domain: Life Sciences
Open Access status: bronze
OpenAlex ID: W4402273098