Study of Syringe Test as a Simple Evaluation Method for Thickened Liquid

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  • SATO Mitsue
    Graduate School of Comprehensive Scientific Research, Prefectural University of Hiroshima
  • YAMAGATA Yoshie
    Department of Health Sciences, Faculty of Human Culture and Science, Prefectural University of Hiroshima
  • KAYASHITA Jun
    Graduate School of Comprehensive Scientific Research, Prefectural University of Hiroshima Department of Health Sciences, Faculty of Human Culture and Science, Prefectural University of Hiroshima

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  • とろみ液の簡易評価法としてのシリンジテストの検証
  • トロミ エキ ノ カンイ ヒョウカホウ ト シテ ノ シリンジテスト ノ ケンショウ

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<p>　In this study, first, we conducted tests using different syringes and verified the errors depending on the type of syringe. Second, we verified the effect of the solvent in the syringe test using five types of solvent. Finally, we compared the syringe test and line-spread test (LST).</p><p>　Test 1:　The samples were water and liquid nutrition products thickened by xanthan gum-based and starch-based thickeners. The viscosity of the sample was approximately 50, 150, 300, and 500 mPa・s at a shear rate of 50 s-1. A syringe test was conducted using three types of syringe (BD, TERUMO, and JMS). We then made a calibration curve from the BD results, estimated the viscosity from the residual amount in each syringe test, and verified the error. The remaining volume changed depending on the type of syringe. However, we created a calibration curve from the BD results and substituted the remaining volume of TERUMO and JMS to estimate the viscosity. As a result, approximately 80% of all samples had a difference of less than±10% from the measured viscosity value, and it was considered that there were few practical problems in measurement error depending on the type of syringe.</p><p>　Test 2:　The samples were water, saline solution, tea, orange juice, and liquid nutrition products, thickened by xanthan gum-based thickener, and a syringe test was conducted. Tea and orange juice had the same remaining volume as water. Liquid nutrition products tended to have less remaining volume than other solvents, and saline was observed to be inconsistent. It should be noted that liquid nutrition products are easy to underestimate, while saline solutions have unstable test values.</p><p>　Test 3:　A syringe test and LST were performed using water and liquid nutrition products thickened by xanthan gum-based thickener. LST was higher or equivalent to that of low-viscosity water in all liquid nutrition products. In the syringe test, the reversal of order as seen in LST was seen only in the highviscosity region. The syringe test seemed to be superior to LST as a simple evaluation method for thickened liquids in that there was no contradiction in the classification of viscosity with respect to thin thickening.</p>

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