scholarly journals Stability test for mastitis reagent ad us. vet.

2013 ◽  
Vol 29 (2) ◽  
pp. 399-404
Author(s):  
V. Vukovic ◽  
M. Vicentijevic ◽  
N. Plavsa
Keyword(s):  
Relative Humidity ◽  
Shelf Life ◽  
Ph Value ◽  
Storage Conditions ◽  
Stability Test ◽  
Initial State ◽  
The Stability

In the stability test of the mastitis reagent ad us.vet., as the finished product, three production series were tested in quantities of 500 ml of the sample, under appropriate storage conditions. For the testing, the appropriate uniformity of temperature and relative humidity was provided. Also, the procedure of the stability test was determined, which included the initial state, then every three months until the end of the first trial and a final testing at the end of shelf life (0, 3, 6, 9, 12 and 18 months). Of the tested parameters the following were included: appearance, pH value of the solution, dry residue (in %) and microbiological purity.

scholarly journals Microencapsulation Preservation of the Stability and Efficacy of Citrus Grandis Oil-Based Repellent Formulation against Aedes aegypti during Storage

Molecules ◽  
2021 ◽  
Vol 26 (12) ◽  
pp. 3599
Author(s):  
Norashiqin Misni ◽  
Zurainee Mohamed Nor ◽  
Rohani Ahmad ◽  
Nur Raihana Ithnin ◽  
Ngah Zasmy Unyah
Keyword(s):  
Relative Humidity ◽  
Essential Oil ◽  
Zeta Potential ◽  
Aedes Aegypti ◽  
Essential Oils ◽  
Ph Value ◽  
Physical Stability ◽  
Storage Conditions ◽  
Mosquito Repellent ◽  
The Stability

Essential oils have been widely used as an active ingredient in mosquito repellent products. However, essential oils are highly unstable and prone to degradation when exposed to the environment during storage. Microencapsulation techniques help to maintain the stability of molecules in essential oils that are sensitive to environmental stress, and therefore improve shelf life. In this study, the physical stability and efficacy of a repellent formulation consisting of encapsulated Citrus grandis essential oil (CGEO) were evaluated under different storage conditions over a 12-month period by comparing the formulation with a non-encapsulated formulation. The formulations were both stored under two different storage conditions, i.e., 25 ± 2 °C/60% ± 5% relative humidity (RH) and 40 ± 2 °C/75% RH ± 5%, for 12 months. Droplet size, zeta potential, and pH value were measured after 1, 6, and 12 months of storage to determine their stability. For the study of efficacy, each formulation was tested against Aedes aegypti under laboratory conditions. We found that the microencapsulated formulation’s physical characteristics showed insignificant changes as compared with the non-encapsulated formulation during storage. The microencapsulated formulation demonstrated better repellent effects, sustaining high protection (>80%) for 4 more hours of exposure after 12 months of storage as compared with the non-encapsulated formulation that demonstrated high protection for only an hour post application. Microencapsulation helped to preserve the stability of the formulation, which resulted in high protection being maintained for over 12 months of storage.

Formulation and Stability Test of Lip Cream Preparation of Kenop Flower Ethanol Extract (Gomphrena globosa L.)

2021 ◽  
Vol 3 (2) ◽  
Author(s):  
Mevi Irianti Tonapa ◽  
Rani Dewi Pratiwi ◽  
Elsye Gunawan
Keyword(s):  
Ph Value ◽  
Ethanol Extract ◽  
Stability Test ◽  
Gomphrena Globosa ◽  
Homogeneous Composition ◽  
Semi Solid ◽  
The Stability ◽  
Ph Range ◽  
Average Dispersion ◽  
Brown Color

Kenop Flower (Gomphrena globosa L.) is used in the manufacture of lip cream because contains betacyanin pigments that function as color pigments. This study aims to determine the physical quality and stability of the lip cream preparation of the ethanol extract of kenop flower (Gomphrena globosa L.). This research was conducted experimentally, including the manufacture of lip cream formulations with ethanol extract of kenop flower (Gomphrena globosa L.) with a concentration of 10%. The results of the physical examination test for lip cream preparations for all preparations have a distinctive vanilla aroma with a semi-solid texture, F0 has ivory white color and F1-F3 has a brown color. The preparations had a homogeneous composition, average pH 6-7, had good greasing power, 5.0-5.8 average dispersion and 60.33-66.67 seconds average adhesion. The stability test carried out on day 28 found that all preparations were stable, had a distinctive vanilla aroma with a semi-solid texture, F0 had ivory white color and F1-F3 had a brown color. The preparation has a homogeneous composition; the average pH is 6-7. Where the lip cream formulas F1 and F3 decreased the pH value on the 28th day from 7 to 6 but tended to be stable and in the pH range that matched the lip pH. And there is no phase separation in all formulas.

Stability of extemporaneously prepared rosuvastatin oral suspension

2017 ◽  
Vol 74 (19) ◽  
pp. 1579-1583 ◽  
Author(s):  
Abdel Naser Zaid ◽  
Rania Shtayah ◽  
Ayman Qadumi ◽  
Mashour Ghanem ◽  
Rawan Qedan ◽  
...  
Keyword(s):  
Relative Humidity ◽  
High Performance ◽  
Room Temperature ◽  
Microbial Contamination ◽  
Active Pharmaceutical Ingredient ◽  
Storage Conditions ◽  
Dissolution Profile ◽  
Stability Studies ◽  
Organoleptic Properties ◽  
The Stability

Abstract Purpose The stability of an extemporaneously prepared rosuvastatin suspension stored over 30 days under various storage conditions was evaluated. Methods Rosuvastatin suspension was extemporaneously prepared using commercial rosuvastatin tablets as the source of active pharmaceutical ingredient. The organoleptic properties, dissolution profile, and stability of the formulation were investigated. For the stability studies, samples of the suspension were stored under 2 storage conditions, room temperature (25 °C and 60% relative humidity) and accelerated stability chambers (40 °C and 75% relative humidity). Viscosity, pH, organoleptic properties, and microbial contamination were evaluated according to the approved specifications. High-performance liquid chromatography was used for the analysis and quantification of rosuvastatin in selected samples. Microbiological investigations were also conducted. Results The prepared suspension showed acceptable organoleptic properties. It showed complete release of rosuvastatin within 15 minutes. The pH of the suspension was 9.8, which remained unchanged during the stability studies. The microbiological investigations demonstrated that the preparation was free of any microbial contamination. In addition, the suspension showed stability within at least the period of use of a 100-mL rosuvastatin bottle. Conclusion Extemporaneously prepared rosuvastatin 20-mg/mL suspension was stable for 30 days when stored at room temperature.

scholarly journals THE INFLUENCE OF THE STORAGE CONDITIONS OF RAW MATERIALS ON THE PRESERVATION OF THE PROPERTIES OF THE FUR SEMI-FINISHED PRODUCT

2021 ◽  
Vol 53 (3) ◽  
pp. 52-58
Author(s):  
Natalya P. Bodryakova
Keyword(s):  
Elevated Temperature ◽  
Relative Humidity ◽  
Raw Materials ◽  
Storage Conditions ◽  
Strength Properties ◽  
Biological Factor ◽  
Point Scale ◽  
Complex Characteristic ◽  
Characteristic Features ◽  
The Stability

This article deals with the problem of preserving the properties of a semi-finished fur product under the influence of a biological factor during the storage of raw materials. The characteristic features of the biodegradation of untreated rabbit skins during storage at elevated temperature and relative humidity are identified and described. A complex characteristic of a semi-finished fur product developed from raw materials of various degrees of microbiological spoilage is given. The author offers a point scale of assessment dynamics of the processes of destruction of fur raw materials and a point assessment of the organoleptic indicators of the semi-finished product was developed. As a result of comprehensive studies, it was found that the degree of damage to the fur raw materials being processed affects the decrease in the stability of the structure and strength properties of the finished semi-finished product.

Fermentative characteristics and chemical composition of cochineal nopal cactus silage containing chemical and microbial additives

2020 ◽  
pp. 1-9
Author(s):  
W. C. C. S. Sá ◽  
E. M. Santos ◽  
J. S. de Oliveira ◽  
G. G. L. de Araujo ◽  
A. F. Perazzo ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Chemical Composition ◽  
Ph Value ◽  
Stability Test ◽  
Aerobic Stability ◽  
Constant Ph ◽  
The Stability ◽  
Exclusive Or ◽  
Storage Times ◽  
Silage Additives

Abstract The objective of this study was to evaluate the fermentative characteristics and chemical composition of cochineal nopal cactus silage additives with urea or Lactobacillus buchneri (LB), as well as the association of both additives in four storage times (7, 15, 60 and 120 days) and during aerobic stability, with evaluations at 0, 48 and 96 h. Four silages were used: no additive, addition of 2% urea, addition of LB and addition of 2% urea and LB. The study was divided into two experiments: the first experiment evaluated the silages at different storage times, and the second experiment evaluated the silages during the aerobic stability test. In both experiments, the experimental design was completely randomized in a factorial scheme (4 × 4 and 4 × 3) with three replicates per treatment. After the ensiling process, lactic acid bacteria predominated in all treatments. The concentration of lactic acid increased significantly from 60 days of ensiling. The concentration of acetic acid varied significantly between the storage times only for the silages treated with urea and LB alone. The silage treated with urea maintained a constant pH value up to 120 days of storage. During the 96 h aerobic stability test, no breaking in the stability of silages was observed. The exclusive or associated use of urea and LB promotes improvement in the fermentative characteristics of cochineal nopal cactus silage, without major alterations in the chemical composition or interfering with the aerobic stability of the silages.

scholarly journals Effect of Sunlight, Moisture, Temperature and Ultraviolet Radiation on the Quality Control Parameters of Ciprofloxacin Tablet Formulation

2016 ◽  
Vol 8 (3) ◽  
pp. 99 ◽  
Author(s):  
Kenneth Ezealisiji ◽  
Angenlina Pepple ◽  
Catherine Stanley
Keyword(s):  
Relative Humidity ◽  
Uv Light ◽  
Physical Stability ◽  
Accelerated Aging ◽  
Storage Conditions ◽  
Dissolution Behavior ◽  
Ciprofloxacin Hydrochloride ◽  
Label Claim ◽  
Aging Conditions ◽  
The Stability

<p>This work assesses the stability and quality of Ciprofloxacin hydrochloride tablets after subjection to accelerated stability conditions of sunlight, temperature of 40±1<sup>0</sup>C, 75% relative humidity, and UV light of 365 nm for 4 hours each day. This study was performed at time zero and at 4-day intervals for a period of 45 days (that is, days 0, 4, 8, 12…40, 44) according to the International Conference on Harmonization (ICH) accelerated aging conditions and the results obtained were subjected to statistical analysis. The results showed that with increasing time there was a gradual reduction in the dissolution rate with the tablets exposed to all four storage conditions failing the test on day 44 where they had less than 80 % release of the label claim. For content of Ciprofloxacin Hydrochloride, only those tablets exposed to UV light passed the test for all 44 days as they had a minimum of 96.83 % content on the 44<sup>th</sup> day. At day 0, all the tablets assayed passed this test, having a ciprofloxacin content of 99.43 %. For those tablets subjected to the other storage conditions including temperature of 40±1<sup>0</sup>C, 75 % relative humidity and sunlight, they had ciprofloxacin content of 70.22 %, 71.50 %, and 78.36 % respectively. The results further, indicated that the storage conditions used in the study had a greater impact on the dissolution behavior and content of the Ciprofloxacin tablets than they did on the physical stability (hardness, uniformity of weight, disintegration).</p>

scholarly journals Shelf Life and Storage Conditions of Universal Adhesives: A Literature Review

Polymers ◽  
2021 ◽  
Vol 13 (16) ◽  
pp. 2708
Author(s):  
Georgi Iliev ◽  
Louis Hardan ◽  
Cynthia Kassis ◽  
Rim Bourgi ◽  
Carlos Enrique Cuevas-Suárez ◽  
...  
Keyword(s):  
Shelf Life ◽  
Clinical Importance ◽  
Storage Conditions ◽  
Adhesive Systems ◽  
Hybrid Layer ◽  
Universal Adhesive ◽  
Bond Performance ◽  
Universal Adhesives ◽  
The Stability ◽  
And Storage

This paper presents state of the art universal adhesive systems and the effect of shelf-life and storage conditions on their bond performance. Three topics are explored in this review: an introduction to the topic, the mechanisms responsible for the degradation of the hybrid layer, and the factors that play a role in the stability of universal adhesives. In addition, issues such as potential durability and clinical importance are discussed. Universal adhesive systems are promising but must be handled and stored according to the manufacturer’s instructions, with careful attention given to the details of shelf-life and storage conditions for maximal success. It appears that the components of universal adhesives play an important role in their stability. Furthermore, HEMA-free formulations using methacrylamides lead to longer shelf-life. Further research is needed to prove these hypotheses.

scholarly journals Influence of Packaging and Storage Conditions on the Quality and Shelf-life of Chewy Santol (Kraton-Yee) Candies

2020 ◽  
Vol 141 ◽  
pp. 02002
Author(s):  
Phanida Renumarn ◽  
Natthaya Choosuk
Keyword(s):  
Shelf Life ◽  
Life Prediction ◽  
Ph Value ◽  
Storage Conditions ◽  
Easy Method ◽  
Acceptable Quality ◽  
Shelf Life Prediction ◽  
And Storage ◽  
Quality And Shelf Life

In the present study, influence of two types packaging (inflated polypropylene (IPP) and laminated aluminium foil (ALU)) and storage conditions (with/without 1 g of silica desiccant packets (SDPs)) on quality and shelf life of chewy santol candies were studied. After storage at 25 degrees Celsius for 30 days, it was found that the combination of ALU with SDPs presented the best treatment to maintain the quality of colour, water activity (aw), moisture content, total acidity, pH value, sensory evaluation i.e. (colour, odour, flavour and overall acceptance). Shelf-life prediction by using accelerated Q10 method based on moisture factors as an indicator of deterioration of the samples during storage. The samples were incubated at 25, 35 and 45°C and sampled every 5 days for estimated on physical, chemical quality and microbiological change. The predicted shelf life of chewy santol candies at 25°C of IPP and ALU packaging with SDPs using Q10 method were 25 and 27 days, respectively. However, the IPP and ALU packaging without SDPs, the products can be stored less than 25 days. SDPs provides a cheaper and easy method to keeping quality of the chewy santol candies. Therefore, the products with SDPs packaging can maintain the product quality during storage and has an acceptable quality to consumers.

scholarly journals Stability study of metronidazole cream, extemporaneously made in pharmacy

2021 ◽  
Vol 31 (Supplement_2) ◽  
Author(s):  
Andrius Dambrauskas
Keyword(s):  
Relative Humidity ◽  
Shelf Life ◽  
High Performance ◽  
Stability Study ◽  
Stress Factors ◽  
Alkaline Media ◽  
Acid Media ◽  
Microbiological Examination ◽  
The Face ◽  
The Stability

Abstract Background Rosacea is a chronic recurrent disease, characterized by facial redness, dilated blood vessels, inflammatory rash elements on the face. The pharmacy produces 2% metronidazole cream extemporaneously for the treatment of the disease, as there is no such cream concentration on the market. The treatment of the disease is usually long, so the shelf life of the cream is very important for the patient, especially for those who do not have the opportunity to reach the manufacturing pharmacy. The aim of this investigation was to determine the stability and shelf life of metronidazole cream. Methods Long-term stability study of metronidazole cream was applied at 25 ± 2° C, 60 ± 5% relative humidity; accelerated stability test at 40 ± 2 °C, 75 ± 5% relative humidity. The influence of stress conditions were evaluated on the stability of metronidazole cream. It was determined metronidazole cream texture and microbiological examination was applied. Results It was found that color (white), odor (odorless), integrity (homogeneous), pH (6.8) did not change during storage of metronidazole (6 months). Mechanical properties of the metronidazole cream: firmness, shear, consistency and cohesion throughout the study remained stable. High performance liquid chromatography in the full stability study showed that metronidazole concentrations did not fluctuate within ± 5%. Stress factors such as acid media, alkaline media, hydrogen peroxide, daylight and heat did not affect the stability of the cream. A microbiological examination of the metronidazole cream suited European Pharmacopoeia requirements. Conclusions The extemporaneously made metronidazole cream were stable for 6 months.

scholarly journals High–Pressure Processing vs. Thermal Treatment: Effect on the Stability of Polyphenols in Strawberry and Apple Products

Foods ◽  
2021 ◽  
Vol 10 (12) ◽  
pp. 2919
Author(s):  
Gabriela Lorena Salazar-Orbea ◽  
Rocío García-Villalba ◽  
Francisco A. Tomás-Barberán ◽  
Luis Manuel Sánchez-Siles
Keyword(s):  
High Pressure ◽  
Thermal Treatment ◽  
Shelf Life ◽  
Storage Conditions ◽  
High Pressure Processing ◽  
Negative Effects ◽  
Apple Products ◽  
Processed Products ◽  
The Stability ◽  
And Storage

Polyphenols are important bioactive compounds that are affected by processing. The consumer’s demand for minimally processed products contributes to the increase in non-thermal technologies such as high-pressure processing (HPP) in the food industry. This review is aimed at critically discussing the positive and negative effects of thermal treatment (TT) and HPP on the stability of different polyphenol families in agro-food products obtained from strawberry and apple, two of the most used fruits in food processing. Our findings show that the phenolic content was affected by processing, fruit type, polyphenol family, and storage conditions (time and temperature) of the final product. To increase shelf life, manufacturers aiming to preserve the natural content of polyphenols need to find the sweet spot between polyphenol stability and product shelf-life since the residual enzyme activity from HPP can affect polyphenols negatively.

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