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In this study the effect of arabinogalactan protein (AGP), one of the main components in gum arabic, on the stabilization of single-walled carbon nanotubes (SWNTs) in aqueous gum arabic solution has been clarified.
Several components in gum can be digested.
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In addition, we want to know the exact component in gum Arabic that may be responsible for stabilisation of graphene against reaggregation in water.
It is possible that the unique features of each experimental system, the intrinsic differences of each cell type and/or the presence of some distinct components in mastic gum compared to mastic oil, account for such contradictory effects.
We suggest that the protein components of gum Arabic in arabinogalactan-protein (AGP) and glycoprotein (GP) are chemically attached on the graphite surface as the efficiency of solid liquid interfaces is increased due to the amphiphilic nature of AGP and GP components.
Galactomannan, which is a main component in locust bean gum (LBG), is composed of β- 1-4 -D-mannopyranoside chain attached with α-D-galactose.
As suggested by the data of graphene from XPS and IR, the adsorptions of chemical components from gum Arabic are mainly responsible for shear exfoliation and stabilisation of graphene in water.
But Cadbury is leader in the region in gum sales.
Keep these components in order.
Kenaf seed oil-in-water nanoemulsions were optimised using simplex centroid mixture design with three components (sodium caseinate, gum Arabic and Tween 20).
This approach has aided in understanding the component of the gum extracts responsible for imparting the inhibition effect since there are several components of the gum which could act in synergy to inhibit the metal corrosion.
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CEO of Professional Science Editing for Scientists @ prosciediting.com