Prepare 2 g of a 50:50 dry mixture of Locust Bean Gum and Xanthan Gum. Prepare 2
ID: 507533 • Letter: P
Question
Prepare 2 g of a 50:50 dry mixture of Locust Bean Gum and Xanthan Gum. Prepare 2 solutions (100 mL each) comprised of 99.5% cold water and 0.5% gums mixture. Mix well the solutions. Bring one of the solutions to boil using a hot plate. Mix well while heating the solution. Let the solution cool for 10 minutes. Place both solutions in an ice bath. In you own words, describe how temperature affects the viscosity of mixture of Locust Bean Gum and Xanthan Gum solution. What is the reasoning behind it?Explanation / Answer
These both compounds are polysaccharides so when heated the C-H linkages will break which will cause decrease
in viscosity when heated individually. After mixing them together and cooling the solution to room temperature
the bonds between these 2 organic compounds become stronger and they usually exhibit higher viscosity
than the individual compounds.