Thermal stability and storage of human insulin

2022 ◽  
Vol 2022 (1) ◽  
Author(s):  
Bernd Richter ◽  
Brenda Bongaerts ◽  
Maria-Inti Metzendorf
Keyword(s):  
Thermal Stability ◽  
Human Insulin ◽  
And Storage

scholarly journals Total Chemical Synthesis of an Intra-A-Chain Cystathionine Human Insulin Analogue with Enhanced Thermal Stability

2016 ◽  
Vol 128 (47) ◽  
pp. 14963-14967 ◽  
Author(s):  
John A. Karas ◽  
Nitin A. Patil ◽  
Julien Tailhades ◽  
Marc-Antoine Sani ◽  
Denis B. Scanlon ◽  
...  
Keyword(s):  
Thermal Stability ◽  
Chemical Synthesis ◽  
Human Insulin ◽  
Insulin Analogue ◽  
A Chain

Preparation and Thermal Properties of High-Purified Molten Nitrate Salt Materials with Heat Transfer and Storage

2015 ◽  
Vol 34 (8) ◽  
Author(s):  
Hongtao Zhang ◽  
Youjing Zhao ◽  
Jingli Li ◽  
Lijie Shi ◽  
Min Wang
Keyword(s):  
Heat Transfer ◽  
Thermal Stability ◽  
Thermal Properties ◽  
Molten Salts ◽  
Operating Temperature ◽  
Nitrate Salt ◽  
Solar Salt ◽  
And Storage ◽  
Thermal Stability Of ◽  
Operating Temperature Range

AbstractThis paper focuses on thermal stability of molten salts, operating temperature range and latent heat of molten salts at a high temperature. In this experiment, multi-component molten salts (purified Solar Salt) composed of purified NaNO

scholarly journals Total Chemical Synthesis of an Intra-A-Chain Cystathionine Human Insulin Analogue with Enhanced Thermal Stability

2016 ◽  
Vol 55 (47) ◽  
pp. 14743-14747 ◽  
Author(s):  
John A. Karas ◽  
Nitin A. Patil ◽  
Julien Tailhades ◽  
Marc-Antoine Sani ◽  
Denis B. Scanlon ◽  
...  
Keyword(s):  
Thermal Stability ◽  
Chemical Synthesis ◽  
Human Insulin ◽  
Insulin Analogue ◽  
A Chain

Rheological Characterization of Body Lotions

2001 ◽  
Vol 11 (2) ◽  
pp. 83-88 ◽  
Author(s):  
Ming Long Yao ◽  
Jayesh C. Patel
Keyword(s):  
Thermal Stability ◽  
Temperature Sensitivity ◽  
Viscoelastic Properties ◽  
Rheological Characterization ◽  
Performance Properties ◽  
Rheological Measurements ◽  
End Use ◽  
And Storage

Abstract This study is attempted to demonstrate the application of rheological measurements in characterization of cosmetics products. As part of this study, several rheological tests were carried out on three common, commercially available body lotions to analyze their complex properties. The tests described in this study were simple and predictive in which the viscoelastic properties were successfully related with the end-use performance properties such as applicability, processing behavior, temperature sensitivity and storage and thermal stability.

Preparation and Properties of Silane-Terminated Poly(urethane-Imide)

2013 ◽  
Vol 690-693 ◽  
pp. 1577-1580
Author(s):  
Xiao Xi Hu ◽  
Yun Wang
Keyword(s):  
Thermal Stability ◽  
Water Resistance ◽  
Tensile Tests ◽  
Mechanical Analysis ◽  
Gravimetric Analysis ◽  
Thermal Gravimetric ◽  
Silane Coupling ◽  
Ft Ir ◽  
And Storage ◽  
Thermal Stability Of

A serious of silane-terminated poly (urethane-imide) (Si-PUI) was synthesized via prepolymer method using polycarbonatediols (PCDL), 2,4-tolylene diisocyanate (TDI), 4,4'-Oxydiphthalic Anhydride (ODPA) and silane coupling agent KH-550. The structure of the products was characterized by FT-IR. The thermal properties were measured by thermal gravimetric analysis (TGA). The thermal mechanical behavior was investigated by dynamic mechanical analysis (DMA).The mechanical characteristic was measured by tensile tests. The water absorption (Wa) was also been tested. With the imide content increasing, the thermal stability, tensile strength and storage modulus of poly (urethane-imide) improve significantly, and the glass transition temperature rises. The introduction of silanes improves the water resistance and further enhances the thermal stability of poly (urethane-imide).

Generation-dependent effect of PAMAM dendrimers on human insulin fibrillation and thermal stability

2016 ◽  
Vol 82 ◽  
pp. 54-60 ◽  
Author(s):  
Olga Nowacka ◽  
Katarzyna Milowska ◽  
Sylwia Belica-Pacha ◽  
Bartlomiej Palecz ◽  
Katarina Šipošová ◽  
...  
Keyword(s):  
Thermal Stability ◽  
Human Insulin ◽  
Pamam Dendrimers ◽  
Dependent Effect

scholarly journals  pH and thermal stability of anthocyanin-based optimised extracts of Romanian red onion cultivars

2013 ◽  
Vol 31 (No. 3) ◽  
pp. 283-291 ◽  
Author(s):  
S. Oancea ◽  
O. Drághici
Keyword(s):  
Thermal Stability ◽  
Total Phenolics ◽  
Order Rate Constant ◽  
Food Composition ◽  
Daily Consumption ◽  
Scanning Calorimetry ◽  
Allium Cepa L ◽  
Processing And Storage ◽  
And Storage ◽  
Anthocyanin Degradation

Total phenolics and anthocyanins in ten samples of Romanian red onion cultivars, extraction optimisation and pH/thermal stability were investigated. Extraction with 80% aqueous ethanol leads to an increased anthocyanin yield. The level of phenolics and anthocyanins in bulbs is highly variable and was found higher in the Red of Turda cultivar. The highest value of 99.66 mg/100 g FM was obtained for red onion dry skins. Strong acidic conditions favoured the better stability of anthocyanin extracts during 10-day storage. The first order rate constant value of anthocyanin degradation during storage calculated at different pH increased almost 17 times when pH increased from 1.0 to 9.0. Results of thermal analysis performed by differential scanning calorimetry showed that temperatures over 45°C already induced anthocyanin degradation in extracts. These results may become useful for establishing the appropriate conditions of processing and storage of anthocyanin-based foods. The obtained data on total phenolics and anthocyanins in Allium cepa L. may become relevant for future estimation studies of their daily consumption and for completing the national food composition databases.  

Review of Catalysts for Selective Catalytic Reduction (SCR) of NOx

2012 ◽  
Vol 550-553 ◽  
pp. 119-123 ◽  
Author(s):  
Hong Dan Xue ◽  
Guo Li Li ◽  
Pu Liu ◽  
Fu Li Wang ◽  
Yong Qing Bai ◽  
...  
Keyword(s):  
Thermal Stability ◽  
Catalytic Activity ◽  
Metal Oxides ◽  
Selective Catalytic Reduction ◽  
Noble Metals ◽  
Catalytic Reduction ◽  
Composite Type ◽  
Scr Of No ◽  
And Storage

This paper reviews various catalysts for removal of NOx in SCR,including noble metals,zeolites,metal oxides and so on.These traditional catalysts do not have excellent properties in all aspects such as catalytic activity, thermal stability and resistance against poisoning,so they can hardly be commercialized.However,composite type catalysts and storage-reduction catalyst for removal NOx overcome the above disadvantages of traditional catalysts and have promising prospects.

scholarly journals Antioxidants Effect of Two Aminomethyl Derivatives of 2-Methoxyphenol on Thermal and Storage Oxidative Stability of Coconut Oil

2020 ◽  
pp. 516-523
Author(s):  
Hayun Hayun ◽  
Annisa Zahra ◽  
Hidayatul Lutfika
Keyword(s):  
Thermal Stability ◽  
Fatty Acid ◽  
Oxidative Stability ◽  
Storage Stability ◽  
Coconut Oil ◽  
Oxidation Products ◽  
Peroxide Formation ◽  
Aminomethyl Derivatives ◽  
Fatty Acid Release ◽  
And Storage

The antioxidants effect of two aminomethyl derivatives of 2-methoxyphenol: 4,6-di[(morpholin-4-yl)methyl]-2-methoxyphenol (DMMMP) and 5-[(pyrrolidin-1-yl)methyl]vanillic acid (PMVA) on enhancing thermal and oxidative storage stability of coconut oil was performed using tert-butylhydroxyquinone (TBHQ) as a comparative standard. The efficacy on thermal stability test was carried out by heating at 180 oC for 1, 3, and 6 hours, while the efficacy on the storage stability test was performed using an accelerated method by heating at 60oC for 5 weeks. The concentrations for MDMMP was 200, 350, and 500 ppm; for PMVA was 200, 275, and 350 ppm; and for TBHQ was 200 ppm. Free fatty acid (FFA) level, peroxide value (PV), and p-anisidine value (p-AV) were used as parameters to assess the level of oxidative stability of coconut oil. The results showed that the addition of DMMMP 200, 350, and 500 ppm, and PMVA 200 and 275 ppm did not inhibit FFA, peroxide, and aldehyde formation. In thermal stability study, PMVA (350 ppm) could inhibit the free fatty acid release, and formation of secondary oxidation products compounds on thermal stability comparable to TBHQ (200 ppm) addition, but only TBHQ that could inhibit peroxide formation for 6 h. In storage stability, DMMMP (all concentration) could not delay the fatty acid release, while PMVA (all concentration) and TBHQ (200 ppm) delayed that for 2 and 5 weeks, respectively. DMMMP (all concentration) delayed peroxide formation for 2 weeks, while PMVA (all concentration) and TBHQ (200 ppm) delayed peroxide formation for 5 weeks. All compounds only delay the formation of secondary oxidation products for 1 week. In conclusion, the efficacy of PMVA as an antioxidant against thermal and storage oxidative stability of coconut oil is higher than DMMMP but lower than TBHQ.

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