Novel rice gel for ultrasound applications: Physical and chemical properties

• Main Authors: Sittiporn Punyanitya, Rungsarit Koonawoot, Sakdiphon Thiansem, Warangkul Punyanitya
• Format: Book Series
• Published: 2018
• Subjects: Engineering; Materials Science
• Online Access: https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85052735310&origin=inward; http://cmuir.cmu.ac.th/jspui/handle/6653943832/62718
• Institution: Chiang Mai University

© 2018 Trans Tech Publications, Switzerland. Novel rice gels were prepared with different compositions of rice starch (RS) powder and solution of additives. The formulations of gels were composed of RS powder, liquid glycerol, and additives by aqueous solution method. Five solution with different concentration of RS powder (0.5 g, 1 g, 1.5 g, 2 g and 2.5 g). These solutions were dried in electric oven at 65°C for 4 hours. The physical and chemical properties of rice gel characterized were: turbidity, viscosity, smell, irritation, cleaning, pH and moisture content of these gels have been monitored. Results showed that 2 g of RS powder was optimized formulation which had turbidity, high viscosity, pleasant smell, non-irritation and easy to clean. The pH value of this gel was 6.92 ± 0.01 and the moisture content was 0.21 ± 0.07 % which was equivalent to commercial standard of ultrasound gel. These results concluded that the application of RS in gel ultrasound was safe and effective for replacement commercial gel ultrasound. This gel should be studied on image quality in ultrasound examination next step.