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Excipients for Parenteral Use
Published in Sandeep Nema, John D. Ludwig, Parenteral Medications, 2019
Sandeep Nema, Ronald J. Brendel
Table 8.7 lists buffers and chemicals used to adjust the pH of parenteral formulations, and maintain the product pH range. The most common buffers used are phosphate, citrate and acetate. Mono- and di-ethanolamines are added to adjust pH and form corresponding salts. Hydrogen bromide, sulfuric acid, benzene sulfonic acid and methane sulfonic acids are added to drugs which are salts of bromide (Scopolamine HBr, Hyoscine HBr), sulfate (Nebcin, Tobramycin sulfate), besylate (Tracrium Injection, Atracurium besylate) or mesylate (DHE 45 Injection, Dihydroergotamine mesylate). Glucono delta lactone is used to adjust the pH of Quinidine gluconate. Benzoate buffer, at a concentration of 5%, is used in Valium Injection. Citrates are a common buffer that can serve a dual role as chelating agents. Amino acids, histidine, arginine, aspartic and glycine, function as buffers and stabilize proteins and peptide formulations as far as they remain in amorphous state. These amino acids are also used as lyo-additives and may prevent cold denaturation. Lactate and tartrate are occasionally used as buffer systems. Acetates are good buffers at low pH, but they are not generally used for lyophilization because of the potential sublimation of acetates.
Enzyme Catalysis
Published in Harvey W. Blanch, Douglas S. Clark, Biochemical Engineering, 1997
Harvey W. Blanch, Douglas S. Clark
Gluconic acid is used primarily in dishwashing detergents, where its ability to chelate metal ions is important in reducing "streaking" of glassware. The production of gluconic acid by Gluconobacter has been examined by Koga et al. 22 and serves to illustrate the coupling of growth and product formation kinetics. Gluconic acid is formed by the microbial oxidation of glucose to glucono- δ-lactone and the subsequent hydrolysis of this intermedate to gluconic acid. glucose→glucono-\delta-lactone→gluconic acid
Production of Fermented Foods
Published in Nduka Okafor, Benedict C. Okeke, Modern Industrial Microbiology and Biotechnology, 2017
Nduka Okafor, Benedict C. Okeke
Methods of Leavening: Leavening is the increase in the size of the dough induced by gases during bread-making. Leavening may be brought about in a number of ways.Air or carbon dioxide may be forced into the dough; this method has not become popular.Water vapor or steam which develops during baking has a leavening effect. This has not been used in baking; it is however the major leavening gas in crackers.Oxygen has been used for leavening bread. Hydrogen peroxide was added to the dough and oxygen was then released with catalase.It has been suggested that carbon dioxide can be released in the dough by the use of decarboxylases, enzymes which cleave off carbon dioxide from carboxylic acids. This has not been tried in practice.The use of baking powder has been suggested. Baking powder consists of about 30% sodium bicarbonate mixed in the dry state with one of a number of leavening acids, including sodium acid pyrophosphate, monocalcium phosphate, sodium aluminum phosphate, monocalcium phosphate, and glucono-delta-lactone. CO2 evolves on contact of the components with water: partly during dough making, but mostly during baking. Baking powder is suitable for cakes and other high-sugar leavened foods, whose osmotic pressure would be too high for yeasts. However, when using the same amounts, yeasts are vastly superior to baking powder for leavening.Leavening by microorganisms may be done by any facultative organism releasing gas under anaerobic conditions such as heterofermentative lactic acid bacteria, including Lactobacillus plantarum or pseudolactics such as Escherichia coli. In practice however, yeasts are used. Even when it is desirable to produce bread quickly, such as for the military, for sportsmen, and for other emergency conditions, the use of yeasts is recommended over the use of baking powder.
Resource recovery and utilization of bittern wastewater from salt production: a review of recovery technologies and their potential applications
Published in Environmental Technology Reviews, 2021
Arseto Yekti Bagastyo, Afrah Zhafirah Sinatria, Anita Dwi Anggrainy, Komala Affiyanti Affandi, Sucahyaning Wahyu Trihasti Kartika, Ervin Nurhayati
Figure 2 illustrates the research and development in this area and technological implementations of the bittern recovery process and its direct utilization. The first experiment involving bittern recovery was successfully conducted to give Epsom salt (MgSO4.7H2O), KCl, and MgCl2.H2O solid products [64]. In the same decade, the first study of bromine recovery from seawater bittern was carried out in 1926 at a California solar saltwork [59]. The bittern recovery process was developed further in subsequent decades, and the first magnesium recovery plant was put into operation by the Dow Chemical Company in Texas in 1941 [59]. The direct utilization of bittern as a coagulant for tofu has been a traditional practice in Northern China and the surrounding coastal areas since ancient times (around ∼ AD 600)[65]. However, this use was particularly limited in Japan, and bittern has been replaced by other processed coagulants such as glucono-delta-lactone and calcium sulfate [65].
On the efficacy of dielectric spectroscopy in the identification of onset of the various stages in lactic acid coagulation of milk
Published in Journal of Microwave Power and Electromagnetic Energy, 2020
Aswini Harindran, V. Madhurima
Milk coagulates due to a reduction in the pH which can be achieved either by addition of enzymes (McMahon and Brown 1984; Lu et al. 2017) or by addition of acid (Lucey and Singh 2003; Meletharayil et al. 2018). Kinetics of enzymatic coagulation is well known (Carlson et al. 1987a, 1987b; Sharma et al. 1993), whereas, only the physico-chemical mechanism of acidic coagulation has been studied effectively (Phadungath 2005; Shiby and Mishra 2008; Lee and Lucey 2010; McSweeney and O’Mahony 2016). Standardized stages for the physico-chemical mechanisms during acid based coagulation are not yet reported; some report two stages (Herbert et al. 1999), some three (McMahon et al. 2009; Lee and Lucey 2010; Dalgleish and Corredig 2012) and some four (Heertje et al. 1985). Most of the reported physico-chemical mechanisms of acidic coagulation gross over two or more stages hence not detailing the five stages. Acid coagulation is of two types depending upon the starter (Lucey and Singh 2003; McMahon et al. 2009): (1) acidic coagulation (chemical starters such as glucono-delta-lactone (GDL), citric acid, acetic acid etc.) and (2) bacteria induced coagulation (direct/indirect inoculums by means of lactic-acid). Phadungath C (Phadungath 2005) reviewed the acidic coagulation of milk with GDL as the starter and discussed the physico-chemical mechanisms in three pH regions during yogurt formation with the confocal laser scanning microscopy images (CLSM) and scanning electron microscope micrographs of the protein network of the acidified gels. Similar physico-chemical properties during the formation of yogurt gels by acidic coagulation of homogenized, pasteurized milk with direct inoculums have been reported by Lee and Lucey (2004, 2010). The release of β casein at a pH of 5.2 was reported by Heertje et al. (1985).
Performance of Fire Extinguishing Gel with Strong Stability for Coal Mine
Published in Combustion Science and Technology, 2022
Kaili Dong, Junfeng Wang, Yulong Zhang, Zewen Liang, Qi Shi
Coal samples, namely, Xilinhot lignite (XM), Xishan coking coal (XS) and Shendong Changci bituminous coal (SD) were used in the study. Analytically pure chemical reagents used in the experiments, sodium carboxymethyl cellulose, zirconium chloride, citric acid, glucono-delta-lactone, and sodium hydroxide, were obtained from Tianjin Kaitong Chemical Reagent Co., Ltd.