NOVEL TECHNOLOGY USED IN THE PREFORMULATION STUDY: A REVIEW

The influence of some factors on spironolactone stability in solution was studied, by applying high-performance liquid chromatography, as a part of a pharmaceutical preformulation study in order to obtain a spironolactone solution for alopecia treatment. Solutions of 1 mg/ml spironolactone in aqueous ethanolic solution 1 : 1 and in 20 mM cyclodextrines solutions (b-, hydroxi-b- and methyl-b-cyclodextrine) was used, maintained at 8 and 22 �C, protected from light and after UV irradiation at 254 nm. The main degradation products were 7a-thiospirolactone and canrenone. The most stable solutions were the alcoholic ones and with methyl-beta-cyclodextrine, but the simultaneous action of temperature and UV irradiation allowed degradation processes after one hour of exposure, more aggressive in the presence of methyl-beta-cyclodextrine. In conclusion, for alopecia treatment with spironolactone a 1 mg/mL ethanolic solution could be used and it is recommendable the protection of treated zone.

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β Galactosidase Enzyme Fragment Complementation as A Novel Technology for High Throughput Screening

Combinatorial Chemistry & High Throughput Screening ◽

10.2174/138620703106298473 ◽

2003 ◽

Vol 6 (4) ◽

pp. 381-387 ◽

Cited By ~ 27

Author(s):

Richard Eglen ◽

Rajendra Singh

Keyword(s):

High Throughput ◽

High Throughput Screening ◽

Novel Technology ◽

Fragment Complementation

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Preservice Teachers’ Professional Noticing When Viewing Standard and 360 Video

Journal of Teacher Education ◽

10.1177/0022487120939544 ◽

2020 ◽

pp. 002248712093954

Author(s):

Karl W. Kosko ◽

Richard E. Ferdig ◽

Maryam Zolfaghari

Keyword(s):

Teacher Education ◽

Preservice Teachers ◽

Virtual Reality ◽

Future Research ◽

Teacher Noticing ◽

Professional Noticing ◽

Novel Technology

Use of video as a representation of practice in teacher education is commonplace. The current study explored the use of a new format (360 video) in the context of preservice teachers’ professional noticing. Findings suggest that preservice teachers viewing 360 videos attended to more student actions than their peers viewing standard video. In addition, using a virtual reality headset to view the 360 videos led to different patterns in where preservice teachers looked in the recorded classroom, and to increased specificity of mathematics content from the scenario. Thus, findings and results support the use of 360 video in teacher education to facilitate teacher noticing. However, future research is needed to further explore this novel technology.

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Consumer Acceptance of Gene-Edited versus Genetically Modified Foods in Korea

International Journal of Environmental Research and Public Health ◽

10.3390/ijerph18073805 ◽

2021 ◽

Vol 18 (7) ◽

pp. 3805

Author(s):

Eunae Son ◽

Song Soo Lim

Keyword(s):

Gene Editing ◽

Consumer Preferences ◽

Genetically Modified ◽

Relevant Information ◽

Consumer Acceptance ◽

Genetically Modified Foods ◽

Breeding Methods ◽

Novel Foods ◽

Novel Technology ◽

Potential Market

Food made with gene-editing has received considerable attention in recent years because it is claimed to be a little different from traditional genetically modified breeding methods concerning safety. However, consumer acceptance of these novel foods and their potential market uptake remains to be answered. This study aims to assess differences in the acceptance of gene-edited and genetically modified foods in Korea. The choice-based conjoint analysis is adopted to estimate part-worth functions for the soybean oil attributes with 200 surveyed samples. The estimated part-worth values reveal how much each attribute affects consumers’ decision-making. Estimated results suggest that consumers tend to accept gene-editing more than genetically modified foods. The acceptance of novel technology is shown to correspond closely to the degree of consumers’ scientific knowledge, highlighting the importance of revealing relevant information regarding the technology. Results also show that country of origin is a significant food-specific attitudinal factor in shaping consumer preferences.

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