Radiochemical Purity, at Expiry, and Radiochemical Stability of Iodine-131 Labelled Meta-iodobenzylguanidine Concentrates for Intravenous Infusion

1996 ◽  
Vol 35 (04) ◽  
pp. 122-125 ◽  
Author(s):  
Cornelis Hoefnagel ◽  
Robert Maes ◽  
Jos Beijnen ◽  
Amon Wafelman
Keyword(s):  
Intravenous Infusion ◽  
Room Temperature ◽  
Solid Phase ◽  
Daily Practice ◽  
Storage Conditions ◽  
Dry Ice ◽  
131I Mibg ◽  
Practice Method ◽  
Iodine 131

Summary Aim: The determination of the amount of free [131I]iodide in [13lI]meta-iodobenzylguanidine (1131I]MIBG) concentrates for intravenous infusion under different storage conditions derived from daily practice. Method: The percentage of free [131I]iodide was determined in [131I]MIBG concentrates (1.6-3.9 GBq in 7.5 ml), kept on dry ice (up to expiry, 3 days after production) or, after thawing, at room temperature (up to 24 h). A validated solid phase extraction (SPE) assay was used. Results: Free [131 Niodide increased from 1.9% ± 0.34% at production to 4.4% ± 0.67% (mean ± SD; n = 5) at expiry in 3.7 GBq per 7.5 ml [131I]MIBG infusion concentrates, stored on dry ice (-78° C). At room temperature, formation of free [131 Niodide was found to be dependent on the radioactive concentration of the fluid. [131I]iodide levels increased from 3.1%, immediately after thawing, to 6.6% and 16.6% at t = 5 and 24 h, respectively, for a 3.9 GBq per 7.5 ml concentrate. Conclusion: The investigated formulation of [131I]MIBG concentrates, stored in its original packing containing dry ice, can generally be used up to expiry. After thawing, the undiluted concentrates should be administered to a patient within 3.5 h.

scholarly journals Determination of Peroxide Value in Sunflower Halva using a Spectrophotometric Method

2010 ◽  
Vol 67 (2) ◽  
Author(s):  
Vlad MURESAN ◽  
Sevastita MUSTE ◽  
Emil RACOLTA ◽  
Cristina Anamaria SEMENIUC ◽  
Simona MAN ◽  
...  
Keyword(s):  
Peroxide Value ◽  
Room Temperature ◽  
Lipid Fraction ◽  
Ammonium Thiocyanate ◽  
Storage Conditions ◽  
Complexing Agent ◽  
Root Extract ◽  
Sunflower Seeds ◽  
The One

Sunflower halva, popular in countries from Eastern Europe, is made of sunflower tahini, cooked sugar and soapwort root extract. Lipid fraction in traditional sunflower halva is rich in polyunsaturated fatty acids, susceptible to peroxidation. Oxidation of the lipids is one of the main causes of lipid rich food deterioration leading to formation of off-flavour that negatively affect their quality and shelf life. In this study the initially phase of oxidation in sunflower halva was assessed, using as indicator the peroxide value (PV). The protocol followed was the one described by IDF standard which uses ammonium thiocyanate as Fe(III)-complexing agent. Halva samples stored at room temperature, in open air conditions for four months, respectively ten months were analyzed. The PV of sunflower halva at 10 months of storage was ~ 2 times higher that the PV of sunflower halva at 4 months of storage. The samples of sunflower seeds used for the analysis were freshly dehulled and dehulled and then stored at room temperature in open air conditions for four months. The freshly dehulled sunflower seeds had a PV of 4.14 meq O2/Kg fat, similar values with those reported in the literature. The sunflower seeds dehulled and than stored for 4 months at room temperature in open air conditions had a PV of 89.47 meq O2/Kg fat, rancid taste being detected. Regarding the oxidative stability of sunflower halva, care must be taken on storage conditions and packaging – temperature and oxygen availability. For further studies addition of supplementary antioxidants should be considered.

Determination of thiabendazole in foods and waters by solid-phase transmitted room-temperature phosphorescence

1999 ◽  
Vol 130 (4) ◽  
pp. 273-279 ◽  
Author(s):  
L. F. Capit�n-Vallvey ◽  
Mahmoud K. Deheidel ◽  
Ramiro Avidad
Keyword(s):  
Room Temperature ◽  
Solid Phase ◽  
Room Temperature Phosphorescence

Determination of Morestan Residues in Water and Foodstuffs by Transmitted Room Temperature Solid Phase Spectrophosphorimetry

1998 ◽  
Vol 31 (15) ◽  
pp. 2767-2789 ◽  
Author(s):  
L. F. Capitán-Vallvey ◽  
M. Kalil Deheidel ◽  
R. Avidad
Keyword(s):  
Room Temperature ◽  
Solid Phase

Room temperature determination of earthy-musty odor compounds in water using vacuum-assisted headspace solid-phase microextraction

2016 ◽  
Vol 8 (45) ◽  
pp. 8065-8071 ◽  
Author(s):  
Maria-Lito Glykioti ◽  
Evangelia Yiantzi ◽  
Elefteria Psillakis
Keyword(s):  
Water Samples ◽  
Solid Phase Microextraction ◽  
Room Temperature ◽  
Solid Phase ◽  
Reduced Pressure ◽  
Headspace Solid Phase Microextraction ◽  
Temperature Determination ◽  
Odor Compounds ◽  
Musty Odor

This work proposes non-equilibrium headspace solid-phase microextraction sampling under reduced pressure conditions (Vac-HSSPME) for extracting at room temperature two of the most common earthy-musty odor compounds found in water samples (2-methylisoborneol (MIB) and geosmin).

Determination of enrofloxacin by room-temperature phosphorimetry after solid phase extraction on an acrylic polymer sorbent

2013 ◽  
Vol 100 ◽  
pp. 51-58 ◽  
Author(s):  
Cabrini F. de Souza ◽  
Renata K.S. Martins ◽  
Andrea R. da Silva ◽  
Alessandra L.M.C. da Cunha ◽  
Ricardo Q. Aucélio
Keyword(s):  
Solid Phase Extraction ◽  
Room Temperature ◽  
Solid Phase ◽  
Phase Extraction ◽  
Acrylic Polymer ◽  
Polymer Sorbent

scholarly journals The Effects of Storage Temperature on the Aroma of Whole Bean Arabica Coffee Evaluated by Coffee Consumers and HS-SPME-GC-MS

Beverages ◽  
2018 ◽  
Vol 4 (3) ◽  
pp. 68 ◽  
Author(s):  
Andrew Cotter ◽  
Helene Hopfer
Keyword(s):  
Room Temperature ◽  
Storage Temperature ◽  
Solid Phase ◽  
Storage Conditions ◽  
Gas Chromatography Mass Spectrometry ◽  
Green Beans ◽  
Projective Mapping ◽  
Shelf Stable ◽  
Product Maps ◽  
The Impact

Although from a food safety point, coffee is considered a shelf-stable product, changes in volatiles over time due to out-gassing and chemical reactions lead to perceivable differences in coffee aroma and “freshness”. Previous studies have looked at the impact of storage conditions on ground or brewed coffee. This study seeks to answer the question of how coffee consumers perceive the smell of coffee grounds of whole beans that have been stored under different conditions: freezer vs. room temperature for 9 weeks compared to a newly roasted control (stored for 1 day). Green beans from the same production lot were roasted to two different levels to also evaluate the impact of roast level on aroma changes. Using projective mapping (PM) followed by ultra-flash profiling (UFP), 48 coffee consumers evaluated, using only smell, 6 different freshly ground coffee samples presented in blind duplicates. In parallel, the profiles of 48 previously reported important coffee volatiles were measured by headspace-solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) to relate chemical changes to perceivable sensory aroma changes. Overall, consumer product maps mimicked the instrumental measurements in that the lighter roast coffees showed smaller changes due to storage conditions compared to the dark roast samples. Consumers also perceived the frozen dark roast samples to be more similar to the newly roasted control than the samples stored at room temperature.

Determination of carbaryl in foods by solid-phase room-temperature phosphorimetry

1998 ◽  
Vol 362 (3) ◽  
pp. 307-312 ◽  
Author(s):  
L. F. Capitán-Vallvey ◽  
Mahmoud K. A. Deheidel ◽  
R. Avidad
Keyword(s):  
Room Temperature ◽  
Solid Phase

Determination of Ethylene Dibromide in Tropical Fresh Fruits Using Dean-Stark Apparatus and ECD-Gas Chromatography

1988 ◽  
Vol 51 (9) ◽  
pp. 727-730 ◽  
Author(s):  
YUMIKO NAKAMURA ◽  
YUKARI HASEGAWA ◽  
YASUHIDE TONOGAI ◽  
MINORU HANAFUSA ◽  
HIDEAKI HIROSE ◽  
...  
Keyword(s):  
Gas Chromatography ◽  
Room Temperature ◽  
Storage Time ◽  
Storage Conditions ◽  
Ethylene Dibromide ◽  
High Concentrations ◽  
Papaya Pulp ◽  
The Relationship

The concentration of residual EDB (ethylene dibromide) in tropical fresh fruits imported to Japan were investigated using the Dean-Stark apparatus and ECD-gas chromatography (ECD-GC) i.e. EDB was distilled into a small amount of n-hexane using a Dean-Stark apparatus and determined by ECD-GC. Recovery of EDB added to papaya pulp at the concentration of 0.1 ppm was more than 98.1% by the proposed method. The relationship between storage conditions and concentration of residual EDB was investigated for mango pulps; it was clarified that EDB content in mango pulps decreased with the storage time at room temperature (25°C) and refrigerated (7°C), but the content did not decrease for 6 d at −20°C. We surveyed the concentration of residual EDB in pulps, peels and seeds of the fresh fruits (grapefruits, papayas, mangos and litchis) imported to Japan in 1987 separately. Extremely high concentrations of EDB were found in the seeds of grapefruits. A similar trend was also observed in other fruits.

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