Wockhardt UK recalls batch of heparin sodium solution due to shelf-life stability concerns

2022 ◽  
Vol 1888 (1) ◽  
pp. 7-7
Keyword(s):  
Shelf Life ◽  
Heparin Sodium ◽  
Shelf Life Stability ◽  
Sodium Solution

scholarly journals Adhesive Resins with High Shelf-Life Stability Based on Tetra Unsaturated Monomers with Tertiary Amines Moieties

Polymers ◽  
2021 ◽  
Vol 13 (12) ◽  
pp. 1944
Author(s):  
Alma Antonia Pérez-Mondragón ◽  
Carlos Enrique Cuevas-Suárez ◽  
Jesús García-Serrano ◽  
Nayely Trejo-Carbajal ◽  
A. Lobo-Guerrero ◽  
...  
Keyword(s):  
Tensile Strength ◽  
Double Bond ◽  
Shelf Life ◽  
Polymerization Rate ◽  
Tertiary Amines ◽  
Adhesive Systems ◽  
Double Bond Conversion ◽  
Initiator System ◽  
Ft Ir ◽  
Shelf Life Stability

This work reports the use of two monomers with two tertiary amines and four methacrylic (TTME) or acrylic (TTAC) terminal groups as co-initiators in the formulation of experimental resin adhesive systems. Both monomers were characterized by FT-IR and 1H NMR spectroscopies. The control adhesive was formulated with BisGMA, TEGDMA, HEMA, and the binary system CQ-EDAB as a photo-initiator system. For the experimental adhesives, the EDAB was completely replaced for the TTME or the TTAC monomers. The adhesives formulated with TTME or TTAC monomers achieved double bond conversion values close to 75%. Regarding the polymerization rate, materials formulated with TTME or TTAC achieved lower values than the material formulated with EDAB, giving them high shelf-life stability. The degree of conversion after shelf simulation was only reduced for the EDAB material. Ultimate tensile strength, translucency parameter, and micro-tensile bond strength to dentin were similar for control and experimental adhesive resins. Due to their characteristics, TTME and TTAC monomers are potentially useful in the formulation of photopolymerizable resins for dental use with high shelf-life stability.

Effects of essential oils and(or) benzoic acid in beef finishing cattle diets on the fatty acid profile and shelf life stability of ribeye steaks and ground beef

Meat Science ◽  
2020 ◽  
Vol 168 ◽  
pp. 108195
Author(s):  
Lydia M. Wang ◽  
Shiqi Huang ◽  
Sebastian Chalupa-Krebzdak ◽  
Sandra M. Vásquez Mejía ◽  
Ira B. Mandell ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Benzoic Acid ◽  
Essential Oils ◽  
Shelf Life ◽  
Fatty Acid Profile ◽  
Ground Beef ◽  
Finishing Cattle ◽  
Shelf Life Stability

Shelf Life Stability of Feather cum Skin Meal Incorporated with and #945;-Tocopherol

2018 ◽  
Vol 8 (5) ◽  
pp. 213
Author(s):  
Z Muzaffar ◽  
S Wani ◽  
F Rather ◽  
A Sofi ◽  
M Pal
Keyword(s):  
Shelf Life ◽  
Shelf Life Stability

Shelf life stability of diatomites

2008 ◽  
Vol 41 (3-4) ◽  
pp. 158-164 ◽  
Author(s):  
S. Kaufhold ◽  
R. Dohrmann ◽  
Ch. Ulrichs
Keyword(s):  
Shelf Life ◽  
Shelf Life Stability

Improving Shelf Life of Roasted and Salted Inshell Peanuts Using High Oleic Fatty Acid Chemistry

2004 ◽  
Vol 31 (1) ◽  
pp. 40-45 ◽  
Author(s):  
R. W. Mozingo ◽  
S. F. O'Keefe ◽  
T. H. Sanders ◽  
K. W. Hendrix
Keyword(s):  
Fatty Acid ◽  
Shelf Life ◽  
Oxygen Barrier ◽  
Consumer Complaint ◽  
High Oleic ◽  
A Value ◽  
Arachis Hypogaea L ◽  
Shelf Life Stability ◽  
High Oleic Peanuts ◽  
Life Evaluations

Abstract Major markets for the large-seeded virginia-type peanut (Arachis hypogaea L.) include roasted inshell and salted inshell products with short shelf life being a common consumer complaint. Unlike many other peanut products, it is not economically possible to package these inshell peanuts in nitrogen flushed, oxygen barrier bags. A number of studies have shown that roasted runner-type peanuts with high contents of oleic fatty acid have improved oxidative stability and longer shelf life. A large-seeded, virginia-type peanut cultivar (AgraTech VC-2) with the high oleic trait has been released but no information is available on its shelf life stability. Therefore, this high oleic cultivar and the normal oleic cultivar VA 98R from the 2000 and 2001 crop were used for shelf life evaluations. Peanuts were sized into the fancy inshell grade for roasted inshell and salted inshell products. Peroxide value (PV) results for the roasted inshell peanuts indicated that normal oleic fatty acid (50% range) peanuts reached a PV of 20 meq/kg by the end of 4 wk of storage. On the other hand, the high oleic fatty acid (80% range) peanuts did not reach a value of 20 meq/kg until approximately 32 wk. When salted inshell the normal oleic peanuts exceed a PV of 20 meq/kg before the 2nd wk, whereas the high oleic peanuts still had not reached a PV of 20 meq/kg after 40 wk of storage. These results show a significant advantage of high oleic peanuts for extending shelf life of large-seeded, virginia-type peanuts for either roasted or salted inshell processing.

Sign in / Sign up

Export Citation Format

Share Document