Stability Study of a Sandwich Beam with Asymmetric and Non-uniform Configuration Supported Viscoelastically Under Variable Temperature Grade

The stability investigation of an exponentially tapered sandwich beam, asymmetric in nature placed upon a Pasternak foundation with variable behavior acted upon by a periodic longitudinal load with variable temperature grade with clamped-pinned condition provided at the ends is analyzed in this article. By using Hamilton’s energy method, a complete solution for the mathematical modeling of the system is obtained. The equations of motion along with the related boundary conditions are obtained in non-dimensional form. A group of Hill’s equations are found by generalized Galerkin’s method. Different parameters have significant influence on both the static buckling loads as well as the zones of instability. These effects of these parameters are examined and are presented in a graphical manner. The outcomes resulted due to uniform and variable temperature grade are compared.

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Dissolution rate and stability study of flavanone aglycones, naringenin and hesperetin, by drug delivery systems based on polyvinylpyrrolidone (PVP) nanodispersions

Drug Development and Industrial Pharmacy ◽

10.1080/03639040903140589 ◽

2009 ◽

Vol 00 (00) ◽

pp. 090810023617078-10 ◽

Cited By ~ 2

Author(s):

F. I. Kanaze ◽

E. Kokkalou ◽

I. Niopas ◽

P. Barmpalexis ◽

E. Georgarakis ◽

...

Keyword(s):

Drug Delivery ◽

Dissolution Rate ◽

Drug Delivery Systems ◽

Delivery Systems ◽

Stability Study

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Stability Study of Griseofulvin in Non Aqueous Microemulsion System

Asian Journal of Biomedical and Pharmaceutical Sciences ◽

10.15272/ajbps.v4i35.574 ◽

2014 ◽

Vol 4 (35) ◽

pp. 71-75

Author(s):

Jadhav CM

Keyword(s):

Stability Study ◽

Microemulsion System

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Self-Assembly of Hydrogels From Elastin-Mimetic Block Copolymers

MRS Proceedings ◽

10.1557/proc-724-n8.1 ◽

2002 ◽

Vol 724 ◽

Author(s):

Elizabeth R. Wright ◽

R. Andrew McMillan ◽

Alan Cooper ◽

Robert P. Apkarian ◽

Vincent P. Conticello

Keyword(s):

Block Copolymers ◽

Self Assembly ◽

Triblock Copolymers ◽

Variable Temperature ◽

Inverse Temperature ◽

Temperature Transition ◽

Scanning Calorimetry ◽

Design Synthesis ◽

Inverse Temperature Transition ◽

Functional Biomaterials

AbstractTriblock copolymers have traditionally been synthesized with conventional organic components. However, triblock copolymers could be synthesized by the incorporation of two incompatible protein-based polymers. The polypeptides would differ in their hydrophobicity and confer unique physiochemical properties to the resultant materials. One protein-based polymer, based on a sequence of native elastin, that has been utilized in the synthesis of biomaterials is poly (Valine-Proline-Glycine-ValineGlycine) or poly(VPGVG) [1]. This polypeptide has been shown to have an inverse temperature transition that can be adjusted by non-conservative amino acid substitutions in the fourth position [2]. By combining polypeptide blocks with different inverse temperature transition values due to hydrophobicity differences, we expect to produce amphiphilic polypeptides capable of self-assembly into hydrogels. Our research examines the design, synthesis and characterization of elastin-mimetic block copolymers as functional biomaterials. The methods that are used for the characterization include variable temperature 1D and 2D High-Resolution-NMR, cryo-High Resolutions Scanning Electron Microscopy and Differential Scanning Calorimetry.

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INVESTIGATION OF BEE BREAD AND DEVELOPMENT OF ITS DOSAGE FORMS

Medicinos teorija ir praktika ◽

10.15591/mtp.2015.003 ◽

2014 ◽

Vol 21 (1) ◽

pp. 16-22 ◽

Cited By ~ 13

Author(s):

Ilze Barene ◽

Irena Daberte ◽

Sanita Siksna

Keyword(s):

Thin Layer ◽

Thin Layer Chromatography ◽

Potato Starch ◽

Microscopic Analysis ◽

Stability Study ◽

Ion Concentration ◽

Wet Granulation ◽

Hydrogen Ion Concentration ◽

Bee Bread ◽

Layer Chromatography

The aim of the study. The objective of this study was to investigate microscopic, physical and chemical properties of bee bread collected in three regions of Latvia in order to compare the quality and to investigate the possibility of producing granules containing bee bread. Material and methods. Microscopic analysis of bee bread samples was performed. Plant herbaria, special literature and internet sources were used for identification of pollen. Thin layer chromatography was used for identification of carotenoids and flavonoids. Granules were prepared by wet granulation method. Lactose, calcium lactate, calcium carbonate, potato starch and purified water were used as excipients. Appearance, loss on drying, pH of aqueous solution and content of carotenes were estimated. Results. Microscopic analysis showed mostly native pollen identified as willow pollen. Beta-carotene identified and 2 carotenoids found by thin layer chromatography. Two zones of flavonoids found on chromatograms at day light and 6 zones at ultra violet light. The comparison of bee bread samples of 3 regions of Latvia showed insignificant differences in appearance and consistency, hydrogen ion concentration 3.93–4.23, loss on drying 7.72–11.07 %; content of carotenes calculated to bcarotene 6.77–9.35 mg%. Stability study of bee bread samples showed greater changes after storage at 40ºC temperature. All compositions of granules showed appropriate appearance and flowability. Quality of granules: loss on drying 5.48–13.5%, content of carotenes calculated to b-carotene 5.77–6.75 mg%. Conclusions. Pollen of willow can be considered as an indicator of the origin of bee bread in Latvia. Bee bread samples of three regions of Latvia have insignificant differences in physical, chemical parameters.

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