Effect of Seasonings on the Viscosity of the MucousSubstance in Okra

Abstract

Some investigations were made on the effect of seasonings on the viscosity of the aqueous solutions containing the mucous substance prepared from okra (Abelmoschus esulentus). The seasonings studied were vinegar, salt and sugar; and the reagents of acetic acid, sodium chloride and sucrose were employed.
The mucous substance of okra was extracted with hot water and precipitated twice with ethylalcohol. One part of 0.2% aqueous solution of this precipitation and ten parts of various “seasoning” solutions of different concentrations indicated in the figures were mixed together and the viscosity of the mixture was measured by Ostwald's viscometer. Special attention was given to pH values of the mixture solution.
The viscosity decreased as the acetic acid concentration increased. The viscosity was the maximum at pH of 5.5.
The viscosity was high at high sucrose concentrations.
Sodium chloride did not affect the viscosity. Except for this point, characteristics of mucous substance obtained from okra were similar to acidic polysaccharide in respect of the viscosity of its aqueous solution.