Title of article
The Effect of Temperature on the Dispersion of α-Mangostin in PNIPAM Microgel System
Author/Authors
Ahmad, Madihah Universiti Kebangsaan Malaysia - School ofChemical Sciences and Food Technology,Faculty ofScience and Technology, Malaysia , Yamin, Bohari M. Universiti Kebangsaan Malaysia - School ofChemical Sciences and Food Technology,Faculty ofScience and Technology, Malaysia , Lazim, Azwan Mat Universiti Kebangsaan Malaysia - School of Chemical Sciences and Food Technology, Faculty of Science and Technology, Malaysia
From page
21
To page
32
Abstract
α-Mangostin was extracted from the pericarp of the Malaysian local Garcinia mangostana linn., The structure was characterised by Infrared red, UV-Visible and Nuclear Magnetic Resonance spectroscopic data . The fluorescence peak at 500nm in ethanol was not observed in PNIPAM microgel solution. The increase of colloidal size of the gel in the presence of u-mangostin was studied by Dynamic Light Scattering and Transmission Electron Microscope. The size ofthe particle also increases with increasing temperature up to 45°C after which it began to shrink. The TEM micrograph at 45°C showed a uniformly structured pattern ofthe gel occurs in the range of the lowest solution critical temperature.
Keywords
α , mangostin , PNIPAM microgel , Dynamic Light Scattering (DLS) and Transmission Electron Microscope (TEM).Lowest solution critical temperature (LSeT)
Journal title
Scientific Research Journal
Journal title
Scientific Research Journal
Record number
2552042
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