Please use this identifier to cite or link to this item: http://cmuir.cmu.ac.th/jspui/handle/6653943832/62718
Title: Novel rice gel for ultrasound applications: Physical and chemical properties
Authors: Sittiporn Punyanitya
Rungsarit Koonawoot
Sakdiphon Thiansem
Warangkul Punyanitya
Keywords: Engineering
Materials Science
Issue Date: 1-Jan-2018
Abstract: © 2018 Trans Tech Publications, Switzerland. Novel rice gels were prepared with different compositions of rice starch (RS) powder and solution of additives. The formulations of gels were composed of RS powder, liquid glycerol, and additives by aqueous solution method. Five solution with different concentration of RS powder (0.5 g, 1 g, 1.5 g, 2 g and 2.5 g). These solutions were dried in electric oven at 65°C for 4 hours. The physical and chemical properties of rice gel characterized were: turbidity, viscosity, smell, irritation, cleaning, pH and moisture content of these gels have been monitored. Results showed that 2 g of RS powder was optimized formulation which had turbidity, high viscosity, pleasant smell, non-irritation and easy to clean. The pH value of this gel was 6.92 ± 0.01 and the moisture content was 0.21 ± 0.07 % which was equivalent to commercial standard of ultrasound gel. These results concluded that the application of RS in gel ultrasound was safe and effective for replacement commercial gel ultrasound. This gel should be studied on image quality in ultrasound examination next step.
URI: https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85052735310&origin=inward
http://cmuir.cmu.ac.th/jspui/handle/6653943832/62718
ISSN: 10139826
Appears in Collections:CMUL: Journal Articles

Files in This Item:
There are no files associated with this item.


Items in CMUIR are protected by copyright, with all rights reserved, unless otherwise indicated.