Influence of low contents of Al2O3 on the chemical stability of low-alkali sodium borosilicate glasses

1970 ◽  
Vol 19 (11) ◽  
pp. 2285-2288
Author(s):  
S. P. Zhdanov ◽  
E. V. Koromal'di
Keyword(s):  
Chemical Stability ◽  
Borosilicate Glasses

Effect of para-Sulfonato-Calix[n]arenes on the Solubility, Chemical Stability, and Bioavailability of a Water Insoluble Drug Nifedipine

2008 ◽  
Vol 5 (2) ◽  
pp. 129-139 ◽  
Author(s):  
Wenzhan Yang ◽  
Daniel Otto ◽  
Wilna Liebenberg ◽  
Melgardt de Villiers
Keyword(s):  
Chemical Stability ◽  
Water Insoluble Drug

scholarly journals An investigation of the effect of Zataria multiflora Boiss and Mentha piperita essential oils to improve the chemical stability of minced meat

2018 ◽  
pp. 1656-1662 ◽  
Author(s):  
Mojtaba Raeisi ◽  
Mohammad Hashemi ◽  
Majid Aminzare ◽  
Asma Afshari ◽  
Tayebeh Zeinali ◽  
...  
Keyword(s):  
Treatment Group ◽  
Essential Oils ◽  
Chemical Stability ◽  
Radical Scavenging ◽  
Antioxidant Potential ◽  
Mentha Piperita ◽  
Total Phenolic ◽  
Control Group ◽  
Zataria Multiflora ◽  
Minced Meat

Background and Aim: Extending the shelf life of foods is an essential concept in food safety. Most of the time, foods deteriorate through the growth of microorganisms or oxidation process. Essential oils (EOs) derived from plant material have well-documented antioxidant and antibacterial activity. This study aimed to evaluate the effect of Zataria multiflora Boiss EO (ZEO) and Mentha piperita EO (MEO) on the chemical stability of minced meat during storage at 7°C. Materials and Methods: Total phenolic content, β-Carotene bleaching test, ferric reducing antioxidant potential assay, and 2,2-Diphenyl-1-picrylhydrazyl radical scavenging activity were used to determine the antioxidant potential of EOs. Five different groups including control, ZEO 0.3%, ZEO 0.5%, MEO 0.3%, and MEO 0.5% were designed to assess the chemical stability of minced meat by measuring pH, thiobarbituric acid (TBA), total volatile base nitrogen (TVBN), and peroxide value (PV). Results: pH did not have any significant change during storage. TBA values in the control group were significantly higher than the treatment groups, especially from the 5th day of storage. TVBN in the treatment group was significantly lower than the control group during storage. PV values in the treatment group were significantly lower than the control group during storage. Conclusion: Results indicate that ZEO and MEO had an excellent antioxidant activity and retarded the spoilage process in minced meat. Keywords: antioxidant, Mentha piperita, minced meat, Zataria multiflora Boiss.

A matrix targeted fluorescent probe to monitor mitochondrial dynamics

2021 ◽  
Author(s):  
Madhu Ramesh ◽  
Kolla Rajasekhar ◽  
Kavya Gupta ◽  
Vardhaman Babagond ◽  
Deepak Kumar Saini ◽  
...  
Keyword(s):  
Fluorescent Probe ◽  
Chemical Stability ◽  
Mitochondrial Dynamics ◽  
Mitochondrial Matrix ◽  
Turn On

A far-red turn-on fluorescent probe (Mito-TG) with excellent biocompatibility, photostability, chemical stability targets mitochondrial matrix. The insensitivity of probe under different pH and ROS enabled tracking of mitophagy and Aβ induced mitochondrial dynamics.

scholarly journals Solvothermal Preparation of Spherical Bi2O3 Nanoparticles Uniformly Distributed on Ti3C2Tx for Enhanced Capacitive Performance

2021 ◽  
Author(s):  
Tao Li ◽  
Xuefeng Chang ◽  
Lifang Mei ◽  
Xiayun Shu ◽  
Jidong Ma ◽  
...  
Keyword(s):  
Electrical Conductivity ◽  
Chemical Stability ◽  
Layered Structure ◽  
Layered Material ◽  
Two Dimensional ◽  
Capacitive Performance ◽  
Solvothermal Preparation

Ti3C2Tx is a promising new two-dimensional layered material for supercapacitors with good electrical conductivity and chemical stability. However, Ti3C2Tx has problems such as collapse of the layered structure and low...

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