Topical microemulsion systems for the antifungal activity containing Clotrimazole are designed to overcome the problems associated with its low solubility (0.49 mg/L) and slow dissolution in aqueous solutions. In this study‚ Clotrimazole was incorporated in jambhul honey microemulsion formulation without causing instability of the emulsion. The solubility of Clotrimazole in various oils‚ surfactants and cosurfactants was assessed to finalize the components of the w/o and o/w microemulsions. The pseudoternary
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2.3 Honey Honey has been used by humans over several decades for its nutritive and therapeutic. It has been used as a sweetener and flavoring agent in foods and beverages. The sweetness of honey is due to the different forms of carbohydrate present in honey such as monosaccharides‚ fructose‚ glucose and disaccharides‚ maltose‚ isomaltose‚ maltulose‚ sucrose and turanose (Ayoub Meo et al.‚ 2016). Honey is rich in Vitamin B6‚ Vitamin C‚ trace vitamin B‚ amino acids‚ antioxidants‚ folic acid‚ iron
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1Cardiovascular System: Anatomy Review: Blood Vessel Structure and Function 1. Name the three layers or tunics of the blood vessel wall and what they are composed of. Location Tunic Name Composed of Innermost Tunica interia Endothelium Middle Tunica media Smooth muscle cells and sheets of elastin Outer Tunica externa Collagen fibers that protect and reinforce the blood vessels and anchor it to surrounding structures 2. In the following list of characteristics‚ put “A” for artery‚ “C” for
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Module 16 Blood Stain Patterns Blood Volume 8% of body weight 4 – 5 liters female 5 – 6 liters male 40 % blood loss usually causes death 1.5 liter blood loss can incapacitate Blood Stain Evidence Biblical murderer Cain Abels blood on the ground cried out Cains guilt Abel is the first documented murder Cain is the first documented murderer victim The bloodstain patterns left by falling‚ projected or smeared blood can be analysed by trained crime scene investigators. Careful observation
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Chen et al. / J Zhejiang Univ SCIENCE B 2006 7(1):79-84 79 Journal of Zhejiang University SCIENCE B ISSN 1673-1581 http://www.zju.edu.cn/jzus E-mail: jzus@zju.edu.cn Relationship between malt qualities and β-amylase activity and protein content as affected by timing of nitrogen fertilizer application* CHEN Jin-xin (陈锦新)‚ DAI Fei (戴 飞)‚ WEI Kang (韦 康)‚ ZHANG Guo-ping (张国平)†‡ (Department of Agronomy‚ Zhejiang University‚ Hangzhou 310029‚ China) † E-mail: zhanggp@zju.edu.cn Received Aug. 25‚ 2005;
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Journal of Food Engineering 109 (2012) 49–61 Contents lists available at SciVerse ScienceDirect Journal of Food Engineering journal homepage: www.elsevier.com/locate/jfoodeng A spinning disc study of fouling of cold heat transfer surfaces by gel formation from model food fat solutions Jen-Yi Huang‚ Y.M. John Chew‚ D. Ian Wilson ⇑ Department of Chemical Engineering and Biotechnology‚ University of Cambridge‚ New Museums Site‚ Pembroke Street‚ Cambridge CB2 3RA‚ UK Department of Chemical
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Review Bubble column reactors Nigar Kantarcia‚ Fahir Borakb‚ Kutlu O. Ulgena‚* aDepartment of Chemical Engineering‚ Bog˘azic¸i University‚ 34342 Bebek-Istanbul‚ Turkey bDepartment of Chemical Engineering‚ Yeditepe University‚ 34755 Kadikoy-Istanbul‚ Turkey Received 31 August 2004; accepted 26 October 2004 Abstract Bubble columns are intensively used as multiphase contactors and reactors in chemical‚ biochemical and petrochemical industries. They provide several advantages during operation
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Once its temperature reached to 50ºC‚ the DI warm water was then poured slowly in a different beaker containing 0.1513g of xanthan gum powder. The solution had been stirred for approximately four minutes when a moderate to high change in the water viscosity was noticeable‚ somewhat like a gel. The color of the solution remained clear and the powder did not dissolve completely as small particles of xanthan gum could be seen resting in the bottom of the beaker. In one of those oil-in-water vials prepared
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Soybean oil is another type of vegetable oils with the ratio of saturation to unsaturation 20%: 80%. In addition to the chemical alterations that occur during frying‚ changes in the oil’s physical and thermal properties‚ such as surface tension‚ viscosity‚ density‚ specific heat‚ and convective heat transfer coefficient can affect food quality (Rosana G. Moreira‚ M.Elena Castell-Perez‚ Maria A. Barrufat‚ (1999). Deep Fat Frying‚ pg 51). In this experiment‚ we use RBD palm olein oil and soybean oil
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L angmuir 1995‚11‚ 2344-2347 2344 Coating Polystyrene Particles by Adsorption of Hydrophobically Modified Dextran C . Fournier‚ M. Leonard‚* I. Le Coq-Leonard‚ and E . Dellacherie L CPM‚ URA C NRS 494‚ ENSIC B.P. 4 51‚ 54001 Nancy‚ France Received March 14‚ 1995. I n Final Form: May 22‚ 1995@ I n order to decrease their hydrophobicity and thus t o reduce the protein adsorption at their surface‚ polystyrene-divinylbenzene (PS-DVB) particles have been coated with dextran. To favor its adsorption
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