Miscibility Studies of Cashew Gum and Khaya Gum Exudates in Dilute Solution by Viscometry and FTIR Analysis.

Abstract:The FTIR and coefficient of viscosity for Cashew/Khaya blends in deionized water were measured, the changes in specific viscosity of the blends with corresponding effect of temperature and ionic salts, i.e. KCl, KBr and AlCl3 were modeled. The measured parameters were used to estimate other related physical quantities using Huggins, Tanglertpaibul and Rao, Frankel-eyring and Arrhenuis-frankel models etc. these quantities includes the intrinsic viscosity (η), conformation parameter (blaw), standard Enthalpy and Energy change of blend flow (∆H and ∆E), Huggins parameter (K), Interaction parameter (bm1) were proposed by Higiro et al., to identify the molecular conformation and the interaction arising in solution of gum blends. The peculiar deviation confirmed the structural changes in the solution of the blends, while the FTIR confirmed the formation of physical blends