Foam capacity and

Another important group of anionic surfactants are AESs, which are used in laundry and cleaning detergents as well as in cosmetic products. Characteristic properties of AESs are the ability to function in hard water, high foam capacity and low irritation to skin [16]. 

A study of the foaming capacities and stabilities [10] of a variety of air-entraining agents in a solution of cement extracts showed that commonly used anionic air-entraining agents, such as sodium dodecyl sulfate and sodium resinate (1) were visually precipitated from solution, (2) retained their ability to form stable foams after precipitation with only minor amounts of admixture left in solution, and (3) lost the major part of their ability to form stable foams after filtration. It was further shown from studies in cement pastes firstly that the admixture should be adsorbed on the solid particles of the paste with the non-polar ends of the molecule pointed towards the water phase, imparting a hydrophobic character to the cement... 

Foam capacity and stability were increased by increasing... 

Empirical multiple linear regression models were developed to describe the foam capacity and stability data of Figures 2 and 4 as a function of pH and suspension concentration (Tables III and IV). These statistical analyses and foaming procedures were modeled after data published earlier (23, 24, 29, 30, 31). The multiple values of 0.9601 and 0.9563 for foam capacity and stability, respectively, were very high, indicating that approximately 96% of the variability contributing to both of these functional properties of foam was accounted for by the seven variables used in the equation. 

Multiple linear regression equations were also developed for foam capacity and stability based on pH and the data on composition of soluble and insoluble fractions in the suspensions sumarized in Figures 2 and 4 (Tables V and VI). 

Multiple r2 values of 0.9346 and 0.9280 were obtained for these equations of capacity and stability, respectively. The relative importance of each respective partial regression coefficient was determined by comparison of B values (32). These evaluations indicate that the most important variables in the two models for foam capacity and stability are soluble protein, soluble and insoluble carbohydrate and ash, and insoluble fiber. 

The experimental data in Figures 2 and 4 were used in multiple regression equations to predict foam capacity and stability of 2% to 30% suspensions adjusted to pH values of 1.5 to 11.5 (Figures 6 and 7). Observed and predicted data of the... 

The smallest increases in foam capacity occurred at pH 6.7. Percentages of protein in the soluble fractions varied at this pH. Foam capacity and stability improved and decreased, respectively, at this pH as the salt content of the suspension was increased. The two-step pH adjustment (23) of 6.7 to 4.0 to... 

Figure 14. Foam capacity and protein solubility properties of defatted soybean, peanut, field pea, and pecan seed flour suspensions at various pH values (4T)...

Foaming Capacity and Stability. Pepsin digestion of soy protein has been proposed as a method for making a whipping protein for egg albumen replacement (42, 45) and for extenders for albumen in bakery and confectionery formulations (46). Puski... 

Measurement of Biodegradation. Numerous studies have documented the aerobic biodegradability of various AS compounds (see ref. 12). Most of these studies used methylene blue active substance (MBAS) and other colorimetric determinations, change in surface tension, foaming capacity, and sulfate formation as an indication of primary AS degradation. 

Foam stability showed little variation among suspensions at pH 1.5 and 4.0, remaining between 35% and 45% (Figure 7). The largest variations In stability were noted among suspensions at pH 6.7 and 8.2, and after the two-step adjustment to pH 6.7. Increasing the amount of salt In the suspension at these pH values decreased foam stability. The suspensions adjusted from pH 6.7 to 4.0 to 8.2 exhibited similar foam capacity and stability, regardless of salt concentration. 

The present work was carried out with the purpose of relating taste, solubility, emulsifying capacity, foaming capacity, and viscosity of soy protein hydrolysates to the DH of these hydrolysates. This tentative approach to the manufacture of functional soy protein hydrolysates was chosen, because DH is easily controlled during hydrolysis by means of the pH-stat technique (5), and because the properties of the hydrolysate are presumed to be related to the DH-value rather than to hydrolysis parameters such as temperature, substrate concentration, and enzyme-substrate ratio (6). 

A chlorhexidine gluconate-poloxamer 187 solution has been developed as an antiseptic skin cleansing formulation [249]. This contains 25% poloxamer 187, chosen to produce the greatest foaming capacity and also because the poloxamers as a class interfere with the activity of the chlorhexidine less than other non-... 

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