Viscosity characteristics compositions based on PAA, PVS and NA-CMS
М. Р. АмоновBukhara state University, 11 Muhammad Iqbal Street, 05018, Bukhara 7, UzbekistanShoira ShodiyevaBukhara state University, 11 Muhammad Iqbal Street, 05018, Bukhara 7, UzbekistanRano IsmatovaBukhara state University, 11 Muhammad Iqbal Street, 05018, Bukhara 7, UzbekistanBakhtiyor GanievBukhara state University, 11 Muhammad Iqbal Street, 05018, Bukhara 7, Uzbekistan
ABI
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.