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An evaluation of the emulsifying properties of carrageenin*

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Abstract

A comparison between various emulsions made with carrageenin and acacia as a standard was made. Individual emulsions were evaluated on the basis of viscosity and particle counts.

References (5)

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    Am. J. Pharm.

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  • A.J. Staudt

    Am. J. Pharm.

    (1888)
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