Colloid Chemical Researches on Suspension in Pharmacy. II. On Aging of Thixotropy in Vegetable Oil-Aluminum Stearate System.

概要

論文の詳細を見る
Effect of repeated mechanical work on peanut oil-aluminum stearate gel system was indicated rheologically to be more fluid and to give gentler curve of rigidity vs. setting time. By obtaining flow curve of the gel, effect of storage at various temperatures on gel was also investigated. When stored at a higher temperature (37°), the gel became gradually fluid and finally behaved like a linear flow. In the course of storage, there appeared an initial stage, where the values of both viscosity immediately after stirring and rigidity 10 minutes after stirring the sample increased up to the maximum. On the other hand, when stored at a lower temperature (-3°to + 2°), similar increase of fluidity did not occur so rapidly and its initial stage was also delayed much longer. The cooling effect on the gel, which had been fluid, were also observed in restoration of its gelation properties, but the initial effect was always predominant thereafter.
公益社団法人日本薬学会の論文
1957-02-20