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Girlfriends
Published in Phillip Joy, Megan Aston, Queering Nutrition and Dietetics, 2023
Best friends hidden by spindly fir trees and our own invisibility, dripping with sap, a carpet of brown needles below us releases the fragrance of indifference. What do you think it means to neck? She asks and I pause a segment halfway to my mouth – chance a glance at her tanned skin and wonder what it might be like to lick it. The thick heat of boredom and late summer encourage this conspiracy my eyes say silently, “Could it be this?” I lean over and place my sticky lips below her ear, sucking slightly. Explosions on my tongue – acid, salt, sunshine, sweat. Sweet juices dribble down my chin. We sat on the low retaining wall and kissed and ate and laughed. Suddenly September and summer's fleshy fruits quietly grew dry and bland.
Effervescent Granulation
Published in Dilip M. Parikh, Handbook of Pharmaceutical Granulation Technology, 2021
Sodium dihydrogen phosphate, amino acid hydrochlorides, acid citrate salts, etc. are acid salts that are used in effervescent formulation since they are water-soluble and react quickly with alkaline sources. In combination with another of the above-mentioned acids, they work as a pH buffering agent during drug administration, thus promoting active ingredient absorption while mitigating possible undesired side effects for the stomach [19].
Nutraceuticals for Hypertension Control
Published in Nilanjana Maulik, Personalized Nutrition as Medical Therapy for High-Risk Diseases, 2020
Balázs Varga, Mariann Bombicz, Andrea Kurucz, Béla Juhász
It is not only kitchen salt used at the table or during cooking that contributes to the high sodium intake. Such ‘discretionary’ salt is a considerable 36% of our salt intake. However, the other part, the non-discretionary intake, consists of the salt present in the food itself (circa 10%) and the sodium used for preservation purposes and to enhance the flavor of food. The latter constitutes the remaining 54%, which is a very large amount of our intake as well (Spagnolo, Giussani et al. 2013). Within the latter group of processed foods, much of the sodium comes from bakery products and meat products (e.g. in Hungary 40% and 30%, respectively) (Nagy, Nagy-Lorincz et al. 2017). Food preservatives and flavor enhancers also often contain sodium in the form of acid-salts such as sodium benzoate and sodium sorbate, or sodium-glutamate. Thus, as our nutrition shifted over the ages to a diet including more processed and/or precooked foods with additives (such as sugars, fats and sodium), our sodium intake increased as well (Subasinghe, Arabshahi et al. 2016).
Physico-chemical properties of two anhydrous azathioprine forms and their interaction with typical pharmaceutical excipients: highlighting new findings in drug formulation development
Published in Drug Development and Industrial Pharmacy, 2021
Adrian Bărbatu, Maria-Andreea Lungan, N’ghaya Toulbe, Ion Smaranda, Monica Daescu, Mihaela Baibarac, Corina-Mihaela Manta
The media used for dissolution of AZA anhydrous forms experiments were the buffer solutions containing surfactants specific to the human digestive tract (lecithin, bile acid salts, etc.), such as Fasted simulated stomach gastric fluid (FaSSGF, pH=1.6), Fasted simulated small intestine fluid (FaSSIF, pH=6.5), prepared according to the manufacturer's instructions (Biorelevant), as well as phosphate buffered saline (PBS, pH=7.4). A small quantity of each anhydrous AZA form was added to an aforementioned pH media with a calculated concentration of 1 mg/mL at 37 °C under stirring (300 rpm) for different periods of time (30 min, 1 h, 3 h and 24 h) in order to check the improvement of the AZA form II vs. AZA form I solubility. The concentration of each anhydrous form in the tested media was measured by HPLC.
RETRACTED ARTICLE: Thiophen urea derivatives as a new class of hepatitis C virus entry inhibitors
Published in Journal of Enzyme Inhibition and Medicinal Chemistry, 2021
Hyung Chul Ryu, Marc Windisch, Jee Woong Lim, Inhee Choi, Eun Kyu Lee, Hye Hyun Yoo, Tae Kon Kim
Thiophen urea derivatives were synthesised in three steps as follows: a reaction of 4-nitrophenyl chloroformate, urea synthesis by amine substitution, and final deprotection (Scheme 1). In each step all products were easily obtained as a pure solid by a simple work-up method (precipitation or filtration) without further purification. Two starting materials that have a thiophen ring with various substituents were utilised to achieve structural diversity. Several compounds including J2H-1701, HCV-2602, and HCV-2694 were prepared as an acid salt to enhance aqueous solubility using an additional method. For example, J2H-1701 was prepared as a HCl salt by treatment of HCl solution in 1,4-dioxane. Almost all the test compounds showed good chemical stability and crystallinity. J2H-1701, a representative compound as a HCl salt, has a long-term stability (purity >98% for 3 months) at room temperature, and so do the other compounds. This stability is supposed to come from its crystallinity that would be intrinsic property of thiophen urea structure, based on their high melting point and differential scanning calorimetry data (data not shown). When the drug-like properties of TU derivatives were assessed by Lipinski’s rule of five15, most of the compounds were shown to be applicable for orally available drugs; for example, J2H-1701, it has 3 hydrogen bond donors, 6 hydrogen bond acceptors, logP (experimental) of 4.21, and molecular weight of 515.62 and the number of violation is 1. Therefore, J2H-1701 is considered as an orally available drug.
A review of toxic effects of electronic cigarettes/vaping in adolescents and young adults
Published in Critical Reviews in Toxicology, 2020
Daniel L. Overbeek, Alexandra P. Kass, Laura E. Chiel, Edward W. Boyer, Alicia M. H. Casey
The most common psychoactive ingredient in e-liquids is nicotine. Nicotine is a naturally occurring alkaloid that is highly addictive and has been consumed by humans for hundreds of years. The nicotine in vaping liquid can come in one of two chemical formulations. Nicotine freebase is the unprotonated form, often called “pure nicotine,” and can be easily vaporized by heat for absorption through the lungs. However, high concentrations of nicotine freebase are unpleasant to consume, leading to the development of an alternative formulation, nicotine salt. This nicotine is in its protonated state, complexed with an acid, primarily benzoic acid. This crystal is then dissolved in the vaping fluid. This benzoic acid salt allows e-liquid formulation to contain far higher nicotine concentrations, up to 50 mg/mL, with concomitant increases in the nicotine dose received by the user resulting in increasing addictive potential (Goldenson et al. 2017). Alternatively, e-liquids can contain THC, with a wide variety of THC concentrations and formulations.