Novel Rice Gel for Ultrasound Applications: Physical and Chemical Properties

Abstract

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.

Preparation and Evaluation of Polymer-Based Ultrasound Gel and Its Application in Ultrasonography

“…There are numerous publications describing patients who suffered from allergic dermatitis due to using these compounds in the formulation of the gel [ 22 , 23 , 24 , 25 ]. Furthermore, different types of polysaccharides were used in ultrasound gel formulations, which had some drawbacks such as clarity, transparency, homogeneity, and imaging quality [ 18 , 26 , 27 , 28 , 29 ].…”

Clinical Trial of Rice-Based Ultrasound Gel

“…In brief, medical grade rice starch powder, sucrose, glycerin solution, methyl paraben, and distilled water, were mixed on hot plate stirrer and blended into homogeneous paste. The final product properties were analyzed for turbidity, viscosity, odor, irritation to skin, cleaning ability, moisture content, and pH value, which show appropriate ultrasound gel properties qualification [6].…”