The study of the Tualang honey viscosity

Honey had been mentioned in the Holy Quran as a healing for men in Surah An Nahl, 16:68-69. Almost 50 hadiths showed its health significance. The objective of this study was to explore the viscosity of Tualang honey, an important characteristic for development of a pharmaceutical product. Tualang ho...

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Main Authors:	Abd. Rahim, Nour El Huda, Zulkifly, Ahmad Hafiz, Mohamed, Farahidah, Ku Zaifah, Norsidah
Format:	Conference or Workshop Item
Language:	English
Published:	2012
Subjects:	RS Pharmacy and materia medica
Online Access:	http://irep.iium.edu.my/25938/ http://irep.iium.edu.my/25938/1/binder.pdf

id	iium-25938
recordtype	eprints
spelling	iium-259382017-08-01T08:29:16Z http://irep.iium.edu.my/25938/ The study of the Tualang honey viscosity Abd. Rahim, Nour El Huda Zulkifly, Ahmad Hafiz Mohamed, Farahidah Ku Zaifah, Norsidah RS Pharmacy and materia medica Honey had been mentioned in the Holy Quran as a healing for men in Surah An Nahl, 16:68-69. Almost 50 hadiths showed its health significance. The objective of this study was to explore the viscosity of Tualang honey, an important characteristic for development of a pharmaceutical product. Tualang honey was investigated for its viscosity at different temperatures (25, 37 and 40°C). The effect of temperatures on viscosity needs to be evaluated due to a wide range of temperatures encountered during processing and storage of pharmaceutical products. In a plot of shear rate against shear stress, Tualang honey produced linearity with straight line going through zero in all temperatures. The viscosity remained constant by increasing shear rate. This profile was consistent with the behaviour of a simple fluid which is Newtonian fluid. For the apparent viscosity of the Tualang honey, there was no significant difference (p>0.05) in all temperatures (25°C=1.21±0.67 Pas, 37°C=1.22±0.53 Pas and 40°C=1.02±0.56 Pas). These results suggested that Tualang honey had a Newtonian fluid characteristic. It also did not show any significant difference in the viscosity when increasing the temperature implying that the loss of water content was not significant and the protein did not denature. In conclusion, the Newtonian behavior of Tualang honey and its effect on the temperatures are expected to facilitate the process of Tualang honey into pharmaceutical products in the future. 2012-09-14 Conference or Workshop Item NonPeerReviewed application/pdf en http://irep.iium.edu.my/25938/1/binder.pdf Abd. Rahim, Nour El Huda and Zulkifly, Ahmad Hafiz and Mohamed, Farahidah and Ku Zaifah, Norsidah (2012) The study of the Tualang honey viscosity. In: 5th Federation of Islamic Medical Associations ( FIMA ) Conference in conjunction with the 14th IMAM Annual Scientific Meeting, 13th-15th Sep. 2012, Hotel Istana, Kuala Lumpur. (Unpublished)
repository_type	Digital Repository
institution_category	Local University
institution	International Islamic University Malaysia
building	IIUM Repository
collection	Online Access
language	English
topic	RS Pharmacy and materia medica
spellingShingle	RS Pharmacy and materia medica Abd. Rahim, Nour El Huda Zulkifly, Ahmad Hafiz Mohamed, Farahidah Ku Zaifah, Norsidah The study of the Tualang honey viscosity
description	Honey had been mentioned in the Holy Quran as a healing for men in Surah An Nahl, 16:68-69. Almost 50 hadiths showed its health significance. The objective of this study was to explore the viscosity of Tualang honey, an important characteristic for development of a pharmaceutical product. Tualang honey was investigated for its viscosity at different temperatures (25, 37 and 40°C). The effect of temperatures on viscosity needs to be evaluated due to a wide range of temperatures encountered during processing and storage of pharmaceutical products. In a plot of shear rate against shear stress, Tualang honey produced linearity with straight line going through zero in all temperatures. The viscosity remained constant by increasing shear rate. This profile was consistent with the behaviour of a simple fluid which is Newtonian fluid. For the apparent viscosity of the Tualang honey, there was no significant difference (p>0.05) in all temperatures (25°C=1.21±0.67 Pas, 37°C=1.22±0.53 Pas and 40°C=1.02±0.56 Pas). These results suggested that Tualang honey had a Newtonian fluid characteristic. It also did not show any significant difference in the viscosity when increasing the temperature implying that the loss of water content was not significant and the protein did not denature. In conclusion, the Newtonian behavior of Tualang honey and its effect on the temperatures are expected to facilitate the process of Tualang honey into pharmaceutical products in the future.
format	Conference or Workshop Item
author	Abd. Rahim, Nour El Huda Zulkifly, Ahmad Hafiz Mohamed, Farahidah Ku Zaifah, Norsidah
author_facet	Abd. Rahim, Nour El Huda Zulkifly, Ahmad Hafiz Mohamed, Farahidah Ku Zaifah, Norsidah
author_sort	Abd. Rahim, Nour El Huda
title	The study of the Tualang honey viscosity
title_short	The study of the Tualang honey viscosity
title_full	The study of the Tualang honey viscosity
title_fullStr	The study of the Tualang honey viscosity
title_full_unstemmed	The study of the Tualang honey viscosity
title_sort	study of the tualang honey viscosity
publishDate	2012
url	http://irep.iium.edu.my/25938/ http://irep.iium.edu.my/25938/1/binder.pdf
first_indexed	2023-09-18T20:38:39Z
last_indexed	2023-09-18T20:38:39Z
_version_	1777409216656441344

The study of the Tualang honey viscosity

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