EFFECT OF pH AND Fe3O4 NANO PARTICLE ON THE STRUCTURE PROPERTY RELATIONSHIP OF STARCH

S.V.A.R. SASTRY1, C.V.R. MURTHY2
1Department of Chemical Engineering, M.V.G.R. College of Engineering, Vizianagaram- 535 005, AP, India.
2Department of Chemical Engineering, A.U. College of Engineering, Visakhapatnam- 530 003, AP, India.

Received : 09-11-2013     Accepted : 06-03-2014     Published : 03-07-2014
Volume : 2     Issue : 1       Pages : 44 - 49
World Res J Biotechnol 2.1 (2014):44-49

Keywords : Starch, Sedimentation velocity, FTIR, DSC, TGA, SEM
Conflict of Interest : None declared

Cite - MLA : SASTRY, S.V.A.R. and MURTHY, C.V.R. "EFFECT OF pH AND Fe3O4 NANO PARTICLE ON THE STRUCTURE PROPERTY RELATIONSHIP OF STARCH." World Research Journal of Biotechnology 2.1 (2014):44-49.

Cite - APA : SASTRY, S.V.A.R., MURTHY, C.V.R. (2014). EFFECT OF pH AND Fe3O4 NANO PARTICLE ON THE STRUCTURE PROPERTY RELATIONSHIP OF STARCH. World Research Journal of Biotechnology, 2 (1), 44-49.

Cite - Chicago : SASTRY, S.V.A.R. and C.V.R., MURTHY. "EFFECT OF pH AND Fe3O4 NANO PARTICLE ON THE STRUCTURE PROPERTY RELATIONSHIP OF STARCH." World Research Journal of Biotechnology 2, no. 1 (2014):44-49.

Copyright : © 2014, S.V.A.R. SASTRY and C.V.R. MURTHY, Published by Bioinfo Publications. This is an subscription based article distributed under the terms of the Creative Commons Attribution License, in which, you may not use the material for commercial purposes, you may not distribute the modified material.

Abstract

The structure and property relationship of starch was studied under different pH namely 3.8, 7.1 and 12.5. The acidified starch exhibited a degraded form of starch. In a similar manner the structure and property relationship of starch in the presence of Ferrite at three different pHs, as mentioned above were studied. The starch Ferrite nano composite prepared under acidic condition showed a degraded form of starch. The structure and property relationship of the above mentioned system were characterized by FTIR, DSC, TGA and SEM like analytical techniques. Further, the settling velocity of starch was carried out under different experimental conditions.