Viscosity characteristics compositions based on PAA, PVS and NA-CMS

Abstract

The influence of the composition and method of preparation of gelatinized starch compositions on their relative viscosity is studied. The activation energy of the viscous flow of gelatinized starch and developed formulations was determined. The change in the viscosity of starch and developed polymer dressing compositions from time to time is studied.

Keywords

• viscosity
• activation energy
• dressing
• starch
• pvs
• paa
• composition
• glue
• sericin
• concentration