Дисертації з теми "Lactose powders"
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Watling, Christopher Peter. "The effects of humidity and lactose grade on pharmaceutical inhalation formulations." Thesis, University of Cambridge, 2009. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.611589.
Повний текст джерелаAfrassiabian, Zahra. "Multiscale investigation of caking phenomenon of lactose powders : from physico-chemical aspects to industrial applications." Thesis, Compiègne, 2019. http://www.theses.fr/2019COMP2475/document.
Повний текст джерелаThis PhD study focuses on the fundamental problem of powder caking due to phase transition mechanisms. The project aims to study the impact of intrinsic factors (molecular structure of materials, physical and/or physicochemical properties, etc.) or environmental factors (storage conditions or process parameters) on the stability of the structure of powders. More precisely, our study has highlighted the preponderant role of the crystallization phenomenon and the transitions taking place between the different polymorphs of lactose. Emphasis was placed on the role of crystallization phenomena and phase transition on the advent of lactose powder caking. Two cases attracted particular attention: (1) lactose monohydrate powders containing a fraction of amorphous particles and (2) anhydrous powder samples composed of ð and anomers of lactose. In both cases, the caking was induced by exposure of the samples to moist air, either in a Dynamic Vapor Sorption device (SPS) or in accelerated caking tests using two home-made equipment (CLAIR & OLAF). Our results showed that in both cases, the main cause of caking was the formation of lactose monohydrate, which is the most stable form among all lactose polymorphs. However, the elementary mechanisms, the limiting steps and the kinetics of the transformation process were different in each case. The more influencing parameters were the relative humidity and the temperature whereas the pressure has no significant effect. The yield stress of caked samples was closely linked with crystallization extent and kinetics. Finally, numerical simulations based on Discrete Element Method (DEM) of mechanical resistance of caked samples were performed using the "beam model". The model allows describing the behavior of the caked samples subjected to compressive or tractive mechanical stresses
Amass, Judith Mary. "A study of drug carrier interactions in dry powder inhalers." Thesis, University of Essex, 1996. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.336939.
Повний текст джерелаKinnunen, Hanne. "Active sites, agglomerates or increased cohesion? : investigations into the mechanism of how lactose fines improve dry powder inhaler performance." Thesis, University of Bath, 2012. https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.564006.
Повний текст джерелаKirk, Joanne H. "Fundamental structural aspects of crystalline lactose polymorphs." Thesis, Loughborough University, 2007. https://dspace.lboro.ac.uk/2134/12527.
Повний текст джерелаCarpin, Mélanie. "Le mottage du lactose : Compréhension des mécanismes et prévention." Thesis, Rennes, Agrocampus Ouest, 2018. http://www.theses.fr/2018NSARB309/document.
Повний текст джерелаDriven by the growth in the infant formula market, lactose production is increasing worldwide, and the requirements for the product quality are becoming stricter. Caking, or the unwanted agglomeration of lactose powder particles, is synonym of poor quality for the customers and should therefore be prevented to avoid large economic loss. Focusing on the process–product relationship, this PhD project aimed at finding the critical parameters and understanding the caking mechanisms in lactose powder in order to establish means to limit caking. In samples from pilot production, impurities (i.e. non-lactose components) were shown to increase moisture sorption and caking. The particle size distribution of the powder also exhibited a large effect on caking. Indeed, smaller particles and a broader distribution were characterized by enhanced moisture sorption and stronger caking, which were explained by a larger impurity content and surface area and more contact points.Analyses on the commercial powder confirmed these results and revealed the instability of the water activity during storage of the powder after drying, which was linked to caking in the bags. This PhD project also addressed an essential need in the dairy industry, i.e. the development of an accelerated caking test. Samples from different production sites were discriminated in terms of caking in less than a day, using appropriate test conditions (50°C and 60% RH). A similar test implemented at all sites would highlight batches with a high caking tendency before shipment to the customers. The better understanding of th
Carvajal-Pinal, M. Teresa. "Effects of drug crystal polymorphism on the drug carrier interactions in dry powder mixes for inhalation." Thesis, University of Bath, 2001. https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.341642.
Повний текст джерелаLopes, Fialho Tatiana. "Lactose hydrolyzed milk powder : optimization of the drying process and study of structural and functional properties." Thesis, Lille 1, 2019. http://www.theses.fr/2019LIL1R013/document.
Повний текст джерелаThe production technology of lactose hydrolyzed milk powder has been developed to meet the needs of lactose intolerant consumers. Although the product is currently marketed in some countries, the industry faces technological issues during the production and storage of the powder such as agglomeration, caking, browning, high hygroscopicity, low production yield and loss of techno-functional properties. In this context, two main objectives were assigned to the work of this thesis: (i) to optimize the drying process of lactose hydrolyzed milk powder; (ii) to understand the impact of lactose hydrolysis on the internal structure of lactose hydrolyzed milk powder on a molecular scale. In order to optimize the drying process of lactose hydrolyzed milk powder, powder samples were subjected to various drying conditions: concentrated milk flow rates varying from 0.3 to 1.5 kg∙h -1 and inlet air temperature ranging from 115 to 160 °C. Then, a thermodynamic characterization of the drying process was carried out using the equations of mass and energy balance. To understand the impact of lactose hydrolysis on the internal structure of the powder after drying and during storage, the organization and dynamics of the molecules in lactose hydrolyzed milk powder were analyzed by examining appearance and structure of the powder samples and their techno-functional properties. Throughout the experiments, traditional milk powder was used as a control. In this study, it has been observed that the ideal parameters for lactose hydrolyzed milk powder production were: inlet air temperature at 145 ° C and 1.0 kg ∙ h-1 flow rate. This finding reinforces the idea that the drying conditions of lactose hydrolyzed milk powder are different from those used to make traditional milk powder. It was also observed that molecules present in milk powder hydrolyzed with lactose presented a more homogeneous molecular organization compared to traditional milk powder and allowed for greater protein-sugar interaction. Under accelerated aging conditions of the hydrolyzed powder, the protein glycation was the initial process that triggers the main modifications observed in lactose hydrolyzed milk powder during storage
Person, Mathieu de. "Etude multi-échelle des relations matières première - procédé - produit lors de l'agglomération de poudres de lait." Thesis, Rennes, Agrocampus Ouest, 2018. http://www.theses.fr/2018NSARB312.
Повний текст джерелаThe agglomeration process makes it possible to improve the rehydration properties of milk powders by forming porous structures that favour the water penetration by capillarity. A better understanding of the contribution of raw materials characteristics and process parameters to the agglomeration mechanisms is needed to control the rehydration properties of the agglomerates. This PhD project has been led to fill this gap. A statistical analysis of the data of industrial production obtained from the partner company of the project allowed first to contextualize the issue and formulate hypothesis on the potential underlying mechanisms of agglomeration. Experimental studies of the process were then performed on an original steam-jet agglomeration equipment at a pilot scaleThe raw materials and agglomerated powders were characterized regarding their composition, the physicochemical state of their components, the physical characteristics of the particles and the agglomerates rehydration properties. The results showed a crucial influence of the glass transition and the lactose crystallization phenomena on both the agglomeration process efficiency and the resulting agglomerates rehydration properties. The optimum of rehydration properties depends on the reactivity of the materials (water content, glass transition temperature, quantity of amorphous lactose), the particles wetting during agglomeration and the drying conditions. The amorphous contents and the glass transition seem to contribute more significantly to the determinism of the rehydration properties than the physical
Swann, Nichola Jean. "Time-resolved studies of the crystallisation and dehydration of lactose and other hydrates using synchrotron X-ray and neutron powder diffraction techniques." Thesis, Keele University, 2015. http://eprints.keele.ac.uk/4216/.
Повний текст джерелаMalapit, Monica, and Evan Mallory. "In vitro aerodynamic analysis of co-spray dried fluticasone propionate (FP) and salmeterol xinafoate (SX) dry powder inhalation aerosols with lactose-alternative excipient." The University of Arizona, 2017. http://hdl.handle.net/10150/624206.
Повний текст джерелаObjectives: Milk protein allergy is estimated to affect 1.2% to as much as 17% of people of all ages. Advair® Diskus® (FP/SX) utilizes lactose as an excipient which limits the utility of this product for this population. Furthermore, Advair® Diskus® is formulated as an interactive physical mixture via a micronization process. Alternatively, spray dried engineering achieves narrow particle size distribution, allowing greater deposition in the targeted respiratory bronchioles. The purpose of this dry powder inhaler (DPI) study was to conduct an in vitro comparative analysis of the aerodynamic performance of a co-spray dried lactose-free formulation of FP/SX with a mannitol excipient as a molecular mixture versus the Advair® Diskus® 250/50 (FP/SX) interactive physical mixture product. Methods: Utilizing mannitol as an excipient, a co-spray dried FP/SX powder was prepared using the Buchi Mini-Spray Dryer B-290 under closed system configuration. The resulting feed solution was spray dried at pump rates of 25%, 50%, and 100% with all other parameters remaining constant (aspiration, atomization rate, nitrogen gas rate). The primary outcome measure, aerodynamic performance, was assessed using the Copley Next-Generation Impactor (NGI). NGI data for the DPIs was used to calculate mass median aerodynamic diameter (MMAD), geometric standard deviation (GSD), and fine particle fraction (FPF) of each powder, including the Advair® Diskus®. Residual water content was quantified by Karl Fischer titration. Particle characteristics were visualized by scanning electron microscopy. Results: FPF, MMAD, and GSD were calculated from NGI data; Wolfram Alpha software was used to calculate MMAD and GSD. T-test regression was used for comparative analysis of spray-dried and Advair® Diskus® powders. MMAD for each spray dried sample was analyzed using a t-test regression against the MMAD values from the Advair® Diskus®. Using aerodynamic analysis studies triplicated for each powder, there was no significant difference between the spray dried powder and Advair® Diskus® for MMAD and GSD (p-values >0.05). The 50% and 100% pump rate samples had similar FPF to the Advair® Diskus® (p-values >0.05). However, the 25% pump rate sample had a significantly improved FPF compared to the Advair® Diskus® (p <0.01). Conclusions: A co-spray-dried lactose-free formulation of FP/SX with a mannitol excipient demonstrated similar aerodynamic performance to the Advair® Diskus® which consists of a physical mixture of two drugs with lactose. Of significance, 25% pump rate spray-dry conditions demonstrated an improved FPF compared to the Advair® Diskus®.
Enferad, Shirin. "Compactage et vieillissement des poudres : influence de la formulation." Electronic Thesis or Diss., Université de Lorraine, 2020. http://www.theses.fr/2020LORR0214.
Повний текст джерелаThis study is conducted in the framework of the “PowderReg” project, funded by the European program Interreg VA GR within the priority axis 4 “Strengthen the competitiveness and the attractiveness of the Grande Région Groβregion”. Understanding the link between microscopic organization and powders flow behavior is a major step forward in establishing criteria for optimizing their transport, storage and processing properties. Whereby, better understating of powder flow behavior saves the industries from huge economic loss. Therefore, it is essential to evaluate their flowability. This work consists in experimentally studying the influence of powder formulation, particle size, as well as influence of environmental condition such as humidity on flow behaviors of powders. Five types of formulations have been analyzed: control glass bead has been used as reference powder and three types of surface formulations consisting of hydrophilic, hydrophobic and lactose coating as well as agglomerated lactose powder have been prepared. First, influence of two different sizes 100 and 500 µm on flow behavior of powders has been analyzed. Then, the powders flow behavior has been considered with different experimental equipements: FT4, Granutools and Rheometer Discover HR3. Including different techniques, such as shear cell, compressibility, rotating angle of repose, etc. The objective was to figure out the behavior of powders under different processing conditions. The, results reported that the transition from one technique to another can modify the classification of the powder flowability. Since the powders were experiencing different mechanical stresses. At the last part of this thesis, we observed the impressive influence of humidity after 80 % on flow behavior of two different size of control glass beads (40 and 100 µm). Small diameter glass bead showed lower flowability which is due to the more surface contacts of these particles. Furthermore, the comparison of flow behavior of control and hydrophobic glass beads with 100 µm size at high shear rate reported the same flowability for both samples. While at low shear rate measurements by vibrational rheology revealed higher flowability in control glass bead. The flowability of control glass bead decreased dramatically after 80 % of humid control, however hydrophobic formulated glass bead kept its flow behavior like as before with very low sensitivity to humidity. Finally, influence of addition of small quantity of water on flow behavior of control glass bead has been investigated
Erasmus, Bettie van der Walt. "Evaluation and comparison of the physical properties and drug release characteristics of directly compressible lactose–based filler/binders / Bettie van der Walt Erasmus (Alta)." Thesis, North-West University, 2010. http://hdl.handle.net/10394/4922.
Повний текст джерелаThesis (M.Sc. (Pharmaceutics))--North-West University, Potchefstroom Campus, 2011.
Tita, Diego Luiz [UNESP]. "Refinamento sequencial e paramétrico pelo método de Rietveld: aplicação na caracterização de fármacos e excipientes." Universidade Estadual Paulista (UNESP), 2018. http://hdl.handle.net/11449/153973.
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O refinamento de estruturas cristalinas pelo método de Rietveld (MR) consiste em ajustar um modelo estrutural a uma medida de difração. Essa é uma ferramenta eficiente para identificação e quantificação de estruturas polimórficas presentes em fármacos e excipientes. Uma forma avançada do método é o refinamento sequencial por Rietveld (RSR) que visa, a partir de um conjunto de difratogramas de uma mesma amostra, estudar o comportamento do material em função de uma variável externa (e.g. temperatura, pressão, tempo ou ambiente químico). No presente trabalho, com o objetivo de estudar as transições polimórficas e as expansões/contrações dos parâmetros de cela unitária (PCU) dos insumos farmacêuticos: espironolactona (SPR), lactose monoidratada (LACMH) e lactose anidra (LACA), empregou-se o RSR em medidas obtidas em diferentes temperaturas. O RSR foi eficiente para que os PCU fossem refinados até temperaturas próximas ao ponto de fusão dos materiais. Após o RSR, a partir da análise matemática dos PCU obtidos, foram propostas funções que regem a tendência desses parâmetros quando submetidos à variação de temperatura. Com essas funções modelaram-se os PCU em uma outra modalidade de refinamento, o refinamento paramétrico por Rietveld (RPR), assim, os PCU seguem a modelagem imposta pelas equações obtidas via RSR. O RPR mostrou-se mais eficiente nas análises, o que evitou perda de fases ou problemas de ajustes, resultando assim em informações mais precisas do sistema. Embora o RSR e RPR serem métodos sofisticados para a caracterização dos materiais, a preparação das rotinas de programação dos refinamentos não é trivial, assim, nesse trabalho desenvolveu-se uma planilha (i.e. planilha SP-DLT) que facilita o emprego dos métodos. A planilha mostrou-se eficiente e rápida para programar todas as rotinas de refinamentos apresentadas nesse trabalho. Com os estudos dos insumos farmacêuticos observou-se que na amostra SPR a forma I, com o aumento da temperatura, se converte para forma II. A alfalactose monoidratada sofre desidratação e se converte para alfalactose, na amostra LACMH, e para betalactose, na amostra LACA. E, ainda com aumento de temperatura, a betalactose não sofre mudança de fase polimórfica. Assim, entende-se que o meio pode causar influência na rota de transição polimórfica.
The crystal structural refinement by the Rietveld method (MR) consists of fitting a structural model to a diffraction measure. This is an efficient tool for identification and quantification of polymorphic structures present in drugs and excipients. An advanced way to use this method is the Sequential Rietveld Refinement (RSR), which aims, from a set of data of the same sample, to study the behavior of the material as a function of an external variable (e.g. temperature, pressure, time or chemical environment). In the present work, with the objective of studying the polymorphic transitions and the expansions / contractions of the unit cell parameters (PCU) of the pharmaceutical ingredients: spironolactone (SPR), lactose monohydrate (LACMH) and anhydrous lactose (LACA), the RSR in measurements obtained at different temperatures. The RSR was efficient so that the PCU were refined to temperatures close to the melting point of the materials. After the RSR, from the mathematical analysis of the obtained PCU, functions were proposed that govern the trend of these parameters when submitted to the temperature variation. With these functions the PCU were modeled in another modality of refinement, the Parametric Rietveld Refinement (RPR), thus, the PCU follow the modeling imposed by the equations obtained via RSR. The RPR was more efficient in the analyzes, which avoided loss of phases or problems of adjustments, resulting in more accurate information of the system. Although RSR and RPR are sophisticated methods for characterization of materials, preparation of refinement programming routines is not trivial, so a spreadsheet (i.e. SP-DLT spreadsheet) has been developed in this paper to facilitate the use of methods. The worksheet proved to be efficient and quick to program all the refinement routines presented in this paper. With the studies of the pharmaceutical inputs it was observed that in the SPR sample, the form I, with the increase in temperature, converts to form II. Alfalactose monohydrate undergoes dehydration and converts to alfalactose in the LACMH sample and to betalactose in the LACA sample. And, even with temperature increase, the betalactose does not undergo polymorphic phase change. Thus, it is understood that the medium may cause influence on the polymorphic transition route.
Tuli, Rinku. "Studies on the surface properties of biodegradable polymer carriers in respiratory delivery of drug from Dry Powder Inhaler formulations." Thesis, Queensland University of Technology, 2012. https://eprints.qut.edu.au/53295/1/Rinku_Tuli_thesis.pdf.
Повний текст джерелаGrazier, Jeffery N. "Characterisation of amorphous pharmaceutical materials." Thesis, Loughborough University, 2013. https://dspace.lboro.ac.uk/2134/12986.
Повний текст джерелаTita, Diego Luiz. "Refinamento sequencial e paramétrico pelo método de Rietveld : aplicação na caracterização de fármacos e excipientes /." Araraquara, 2018. http://hdl.handle.net/11449/153973.
Повний текст джерелаCoorientadora: Selma Gutierrez Antonio
Banca: Marlus Chorilli
Banca: Vinícius Danilo Nonato Bezzon
Banca: Flavio Machado de Souza Carvalho
Banca: Alexandre Urbano
Resumo: O refinamento de estruturas cristalinas pelo método de Rietveld (MR) consiste em ajustar um modelo estrutural a uma medida de difração. Essa é uma ferramenta eficiente para identificação e quantificação de estruturas polimórficas presentes em fármacos e excipientes. Uma forma avançada do método é o refinamento sequencial por Rietveld (RSR) que visa, a partir de um conjunto de difratogramas de uma mesma amostra, estudar o comportamento do material em função de uma variável externa (e.g. temperatura, pressão, tempo ou ambiente químico). No presente trabalho, com o objetivo de estudar as transições polimórficas e as expansões/contrações dos parâmetros de cela unitária (PCU) dos insumos farmacêuticos: espironolactona (SPR), lactose monoidratada (LACMH) e lactose anidra (LACA), empregou-se o RSR em medidas obtidas em diferentes temperaturas. O RSR foi eficiente para que os PCU fossem refinados até temperaturas próximas ao ponto de fusão dos materiais. Após o RSR, a partir da análise matemática dos PCU obtidos, foram propostas funções que regem a tendência desses parâmetros quando submetidos à variação de temperatura. Com essas funções modelaram-se os PCU em uma outra modalidade de refinamento, o refinamento paramétrico por Rietveld (RPR), assim, os PCU seguem a modelagem imposta pelas equações obtidas via RSR. O RPR mostrou-se mais eficiente nas análises, o que evitou perda de fases ou problemas de ajustes, resultando assim em informações mais precisas do sistema. Embora o RSR e R... (Resumo completo, clicar acesso eletrônico abaixo)
Abstract: The crystal structural refinement by the Rietveld method (MR) consists of fitting a structural model to a diffraction measure. This is an efficient tool for identification and quantification of polymorphic structures present in drugs and excipients. An advanced way to use this method is the Sequential Rietveld Refinement (RSR), which aims, from a set of data of the same sample, to study the behavior of the material as a function of an external variable (e.g. temperature, pressure, time or chemical environment). In the present work, with the objective of studying the polymorphic transitions and the expansions / contractions of the unit cell parameters (PCU) of the pharmaceutical ingredients: spironolactone (SPR), lactose monohydrate (LACMH) and anhydrous lactose (LACA), the RSR in measurements obtained at different temperatures. The RSR was efficient so that the PCU were refined to temperatures close to the melting point of the materials. After the RSR, from the mathematical analysis of the obtained PCU, functions were proposed that govern the trend of these parameters when submitted to the temperature variation. With these functions the PCU were modeled in another modality of refinement, the Parametric Rietveld Refinement (RPR), thus, the PCU follow the modeling imposed by the equations obtained via RSR. The RPR was more efficient in the analyzes, which avoided loss of phases or problems of adjustments, resulting in more accurate information of the system. Although RSR and RP... (Complete abstract click electronic access below)
Doutor
Listiohadi, Yuanita D., University of Western Sydney, of Science Technology and Environment College, and of Science Food and Horticulture School. "The caking of lactose." 2004. http://handle.uws.edu.au:8081/1959.7/25753.
Повний текст джерелаDoctor of Philosophy (PhD)
Shariare, Mohammad H., Frank J. J. Leusen, Matas Marcel de, Peter York, and Jamshed Anwar. "Prediction of the mechanical behaviour of crystalline solids." 2012. http://hdl.handle.net/10454/6184.
Повний текст джерелаCai, wan ru caiWan Ru, and 蔡宛汝. "Effects of Milk, Whey Powder and Lactose Addition on Quality of Soy Yoghurt." Thesis, 2009. http://ndltd.ncl.edu.tw/handle/86929412436744086270.
Повний текст джерела大葉大學
生物產業科技學系
97
Among dairy products fermented milk products-yoghurt are growing in popularity specifically for their health image in Taiwan. However, the characteristic milky flavor is very important problem for its utilization by some people in Taiwan. Therefore, we tended to add functional compounds to the products to prefer the domestic consumers. Soybeans rich in protein and contain some functional compounds such as isoflavones,oligosaccharides, polyunsaturated fatty acids and dietary fiber. Thus, we try to make yoghurt using soy milk fermentation. Currently, we have not found any good soy yoghurt products in the market. The present study investigated appropriate formula for yoghurt making. We use soy milk added milk, whey powder and lactose as raw materials and Lactobacilus acidophilus、Bifidobacterium longum、L.bulgaricus and Streptococcus thermophilus as the starter cultures. The raw materials are pasteurized at 85℃, 30min, cooled to 43℃ and inoculated with the starter culture, then incubated at 43℃ for 4hr. The moisture content, titratable acidity, pH, lactic acid bacterial counts, viscosity and curd tension and sensory scores of the products are determined. The results were shown in the follows:The values of moisture content, titratable acidity, lactic acid bacterial counts, viscosity and curd tension were found the highest in soy milk added milk(M), the second in soy milk added with milk and whey powder(W) and the lowest in soy milk with milk and lactose(L). However, pH values of the products were found the order as L>W>M. The sensory scores of yoghurt made from the soy milk added with milk and lactose were the highest and the product made from the soy milk with milk and whey powder were the second and the product made from soy milk with milk were the lowest. The functional compounds of soy yoghurt – isoflavone contents were not significant before and after fermentation. The content of exopolysaccharides was found the highest in soy yoghurt added with whey powder, then lactose was next, and the control was the lowest. And the bands of some of the protein components of soy beans and milk were found to be disappeared from the SDS-PAGE electrophoreto.
Donovan, Martin Joseph. "Influence of carrier particle size and surface roughness on the aerosol performance of DPI formulations." Thesis, 2011. http://hdl.handle.net/2152/29149.
Повний текст джерелаtext
Wijayasinghe, Rangani Shakila Niwanthi. "Phase Behaviour of Lactose as Affected by Presence of Lactic Acid and Minerals." Thesis, 2015. https://vuir.vu.edu.au/29789/.
Повний текст джерелаCachola, Inês da Conceição Barradas. "Evaluation of the mechanical properties of powder particles intended for inhalation." Master's thesis, 2018. http://hdl.handle.net/10451/40056.
Повний текст джерелаPulmonary drug administration has been the subject of investigation due to its advantages such as the avoidance of the first pass effect, rapid onset of action and small drug doses. Carrier-based dry powder inhalers (DPI) are, as the name indicates, dry powder formulations of inhaled medications. In these, the micronized active pharmaceutical ingredient (API) is blended with coarser excipient particles, the carrier, to provide better bulk properties, flowability and achieve reproducible dosing. However, the production of DPI products is quite complex and to obtain stable formulations, particle properties of the API, excipients and their respective mixtures are important factors to consider. The aim of this work was to understand how the mechanical properties of distinct powder particles intended for inhalation, influence the powder bulk properties and, consequently, their influence in the in vitro aerodynamic performance of DPIs. For this, jet-milled Salbutamol Sulphate (SS) was selected as a model API and four different grades of lactose (Duralac H, Flowlac 90, Respitose SV003 and Lactohale 100) were chosen as potential carriers. Adhesive blends of API (2%) and excipients were produced. Particle size distribution (PSD), hardness, porosity and flowability of the powders and blends were studied. It was found that the API increased the values of tensile strength of pure lactoses due to a decrease in porosity. Also, it was demonstrated that cohesivity and compressibility of the powder bed of the raw materials and blends increased with the presence of a higher percentage of fine particles. However, the latter turned the powders less permeable to air. Finally, the aerodynamic performance of the adhesive blends was tested using a Next Generation Impactor (NGI), at two different flow-rates: 60 and 100 L/min. It turned out that a higher flow-rate resulted in a higher fine particle fraction (FPF) values for all the blends. The best performance was achieved with SS+Duralac H, being unresponsive to different flowrates and having the highest and constant values of FPF.
Wang, Jin Wen, and 王建文. "Preparation and Biological Evaluation of Poly D,L lactide/ Tricalcium phosphate Powder Composite as Bone Substitute." Thesis, 1995. http://ndltd.ncl.edu.tw/handle/65208400414287161435.
Повний текст джерела中原大學
醫學工程學系
83
Polyesters based on lactic acid have been reported safty and biodegradation in the human beings for two decades. The greatest advantage of the material is its degradatio only conducted by the hydrolysis, where the ester backbones are supposed to be unchained in the aqueous condition. The final degradable product are carbon dioxide and water that can be metabolized and digest- ed in the physiological environment. The goal of this study was aim to develope a composite combined with poly-DL-lactide(PDLLA) and tricalcium phosphate(TCP) ceramic particles as orthopaedic application. The TCP particles in a range of 0-60wt%(with 5wt% increment) were doped into the PDLLA matrix for the reinforcement, which were prepared by the melting and hot pressing technique. The basic mechanical strength, biodegradable behavior, and bio- logical response of the composites will be investigated in the study. Various techniques, such as pH meter, UV, FTIR, XRD etc., were used to examine and record the degradable process of the composites soaked in the Ringer''s solution for 1-12 weeks. The cell culture, rats subcutaneous implant and rabbit femur con- dyle fracture fixation test were used to evaluatethe cytotocity , tissue compatability, and effects of bone fracture fixation of the composites, respectively, The histological observation and x-ray photography were applied for investigating assistance. The mechanical strength of the composites initially with TCP additions upto 50wt%, thgereafter, showed no significant differ- ence(p>0.05). The composite with 50wt% TCP addition showed high mechanical strength and had a great agreement with cortical bone in elastic modulus of 37MPa. The weight loss of the pure PDLLA soaked in the Ringer''s solution was started at 4 weeks and reac- hed to 80wt% after 12 weeks. The composites compared with pure PDLLA, however, showed no apparent evidence for degradation after soaked for 12 weeks.
Mamvura, Chiedza Isabel. "Poly-(vinylpyrrolidone)-poly-(vinylacetate-co-crotonic acid) (PVP : PVAc-CA) interpolymer complex microparticles encapsulating a Bifidobacterium lactis Bb12 probiotic strain: microparticle characterization and effect on viability of encapsulated probiotic cells." Diss., 2012. http://hdl.handle.net/2263/29325.
Повний текст джерелаDissertation (MSc)--University of Pretoria, 2012.
Microbiology and Plant Pathology
unrestricted
Chen, Shiang-Liang, and 陳祥良. "Quality characteristics of Ba-Tseng fresh pork sausage as affected by acid-induced gelled egg white powder and sodium lactate." Thesis, 2005. http://ndltd.ncl.edu.tw/handle/02434814364558244048.
Повний текст джерела國立嘉義大學
動物科學系碩士班
93
The objective of this study was to investigate quality characteristics of Ba-Tseng fresh pork sausage as affected by acid-induced gelled egg white powders and sodium lactate. Firstly, it was to investigate the gel characteristics and dynamic rheological behaviors of lactic acid-induced gelled egg white gel and it’s powder as affected by different concentrations of soaked lactic acid solution (6%, 7%, 8%, 9% and 10%). The results were shown that the pH value of 6% lactic acid-induced gelled egg white gel was lower than 10% lactic acid-induced gelled egg white gel. The viscosity value of 10% lactic acid-induced gelled egg white gel was higher than 6%, 7% and 8% lactic acid-induced gelled egg white gel, moreover, the 6% lactic acid-induced gelled egg white gel had the lowest values. The conalbuim (84kDa), ovalbumin (45kDa) and lysozyme (14.2kDa) molecular protein of fresh egg white were not significantly difference compared with 6%, 7%, 8%, 9% and 10% lactic acid-induced gelled egg white gel, but the lysozyme protein content of egg white gel by different concentrations of soaked lactic acid had higher than fresh egg white by SDS-PAGE measurement. The storage modulus (G’) and loss modulus (G”) of egg white gel were decreased and the onset temperatures were affected by lactic acid treatments. The pH values of 8%, 9% and 10% lactic acid-induced egg white powder were lower than 6% lactic acid-induced gelled egg white powder. The moisture content of 6%, 7%, 8% and 9% lactic acid-induced gelled egg white powder were lower than 10%. The emulsifying capacity and crude protein of 6% lactic acid-induced gelled egg white powder was higher than other groups. The total plate counts of all samples were lower than 1 log CFU/g. By the characteristics of SDS-PAGE, the 84kDa, 45kDa and 14.2kDa molecular protein were shown on 6%, 7%, 8%, 9% and 10% lactic acid-induced gelled egg white powders. The proteins density of lactic acid-induced gelled egg white powder on SDS-PAGE bands had not significantly difference (p>0.05) by protein density analyzer but the density of 7% and 10% lactic acid-induced egg white powder were lower than the others. The lysozyme content of all samples was between 8.22% and 9.42%, and the sample of 10% lactic acid-induced egg white powder was the lowest. Secondly, it was to study the effects of different concentrations of soaked lactic acid (6%, 8% and 10%), additions of acid-induced egg white powder (1%, 1.5% and 2%) and sodium lactate (0%, 1% and 2%) on antioxidant ability, physicochemical and sensory properties of Ba-Tseng fresh pork sausage by response surface methodology (RSM) with a three-variable and three-level design on 0th, 7th and 14th days storage at 4℃. The results showed that the 2-thiobarbituric acid value of all samples increased with the increased storage time, and the samples of 1.0~1.1% acid-induced egg white powder additions had lower values. The pH values of all samples were maintained between 5.0~5.6 during storage periods. The optimal combined conditions for the inhibited growth of TPC and Coliform of Ba-Tseng fresh pork sausage were 6~10% concentrations of soaked lactic acid solution, 1~2% additions of acid-induced egg white powder and 0~2% sodium lactated. The color stability and water holding capacity of Ba-Tseng fresh pork sausage were increased with the lower concentrations of soaked lactic acid solution and addition of acid-induced egg white powder. The metmyoglobin content was clearly affected by storage time and the additions of acid-induced egg white powder, moreover, the 6~7% concentrations of soaked lactic acid and additions of 1.0~1.7% acid-induced egg white powder had lower values. In addition, the 6~8.5% concentrations of soaked lactic acid and addition of 1.0~2.0% acid-induced egg white powder had lower values of shear value. And the lower concentrations of soaked lactic acid and addition of acid-induced egg white powder, the sample had better overall acceptance of sensory properties.