scholarly journals Physicochemical Characterization Cascade of Nanoadjuvant–Antigen Systems for Improving Vaccines

Vaccines ◽  
2021 ◽  
Vol 9 (6) ◽  
pp. 544
Author(s):  
Giuditta Guerrini ◽  
Antonio Vivi ◽  
Sabrina Gioria ◽  
Jessica Ponti ◽  
Davide Magrì ◽  
...  
Keyword(s):  
Immune Response ◽  
Protein Structure ◽  
Physicochemical Properties ◽  
Physicochemical Characterization ◽  
Protein Antigen ◽  
Efficacy And Safety

Adjuvants have been used for decades to enhance the immune response to vaccines, in particular for the subunit-based adjuvants. Physicochemical properties of the adjuvant-protein antigen complexes, such as size, morphology, protein structure and binding, influence the overall efficacy and safety of the vaccine. Here we show how to perform an accurate physicochemical characterization of the nanoaluminum–ovalbumin complex. Using a combination of existing techniques, we developed a multi-staged characterization strategy based on measurements of increased complexity. This characterization cascade has the advantage of being very flexible and easily adaptable to any adjuvant-protein antigen combinations. It will contribute to control the quality of antigen–adjuvant complexes and immunological outcomes, ultimately leading to improved vaccines.

scholarly journals The cyclone separator application on physicochemical characterization of coconut shell-liquid smoke grade C

2020 ◽  
Vol 3 (2) ◽  
pp. 68-74
Author(s):  
Angky Wahyu Putranto ◽  
Firda Puspaningarum ◽  
Sukardi Sukardi
Keyword(s):  
Total Yield ◽  
Physicochemical Characterization ◽  
Common Method ◽  
Coconut Shell ◽  
Physical Parameters ◽  
Cyclone Separator ◽  
Liquid Smoke ◽  
Direct Condensation

The further processing of coconut shell pyrolysis into liquid smoke has been developed in recent years. However, the common technology by directly condensing the smoke has many impurity compounds which decreases the yield of liquid smoke produced. Hence, in this study the cyclone separator was applied to increase the quality of physicochemical content in coconut shell-liquid smoke (CS-LS) grade C. The physical parameters analyzed were yield, pH, density and color. The chemical parameters was analyzed by GC-MS. The result showed that CS-LS processing with cyclone separator was able to increase the total yield into 3.33%, with better color, pH and density compared to the CS-LS produced using common method (direct condensation). The application of cyclone separator was also able to increase the phenolic compounds (97%), alcoholic compounds (92%), cycloalkene compounds (91%) and also decreased the benzoic acid, carbonyl and ester up to 100% compared with common method for CS-LS grade C production.

Mineralogical and physicochemical characterization of selected Portuguese Mesozoic-Cenozoic muddy/clayey raw materials to be potentially used as healing clays

Clay Minerals ◽  
2010 ◽  
Vol 45 (2) ◽  
pp. 229-240 ◽  
Author(s):  
M. Rebelo ◽  
F. Rocha ◽  
E. Ferreira Da Silva
Keyword(s):  
Physicochemical Properties ◽  
Mineral Water ◽  
Raw Materials ◽  
Physicochemical Characterization ◽  
Mineralogical Composition ◽  
Exchange Capacity ◽  
Water Mixture ◽  
X Ray Diffraction ◽  
Geological Formations

AbstractThe use of pelitic geological materials for the treatment of muscle-bone-skin pathologies, by application of a cataplasm made of clay and mineral water mixture, is currently receiving attention and interest from the general public and scientific community. In Portugal there are several natural occurrences of clays/muds which are used for pelotherapy and/or geotherapy. These are carried out either indoors (thalassotherapy and thermal centres) or outdoors, in natural sites generally located near the seaside. The aim of this study is to assess the mineralogical and physicochemical properties of Portuguese raw materials for therapeutic purposes. These materials were collected from different Portuguese Mesozoic-Cenozoic geological formations located in the neighbourhood of thermal centres or at beaches known from their empirical applications. X-ray diffraction (XRD) and scanning electron microscopy (SEM-EDS) were used to assess the mineralogical composition of these clays. Physicochemical properties, such as specific surface area, cation exchange capacity, plasticity/abrasiveness indices and heat diffusiveness were also determined. Having distinct geological ages and genesis, the materials examined are mainly illitic. Less abundant kaolinite and smectite are also present. With respect to their physicochemical properties, all samples have good thermal properties which make them potentially suitable for therapeutic or aesthetic purposes.

Physicochemical characterization of diacyltetrol-based lipids consisting of both diacylglycerol and phospholipid headgroups

RSC Advances ◽  
2014 ◽  
Vol 4 (42) ◽  
pp. 21971-21978 ◽  
Author(s):  
Narsimha Mamidi ◽  
Sukhamoy Gorai ◽  
Bolledu Ravi ◽  
Debasis Manna
Keyword(s):  
Physicochemical Properties ◽  
Physicochemical Characterization ◽  
Anionic Lipid ◽  
Phospholipid Headgroups ◽  
First Time

Synthesis and physicochemical properties of a family of diacyltetrol-based hybrid lipids, containing both diacylglycerol and anionic lipid headgroups within the same moiety, have been reported for the first time.

Evaluation of Sweet Sauce Characteristic Taste Based on Electronic Tongue Technology

2012 ◽  
Vol 554-556 ◽  
pp. 1593-1601
Author(s):  
Ming Quan Huang ◽  
Lu Wang ◽  
Bao Guo Sun ◽  
Hong Yu Tian
Keyword(s):  
Principal Component Analysis ◽  
Factor Analysis ◽  
Reducing Sugars ◽  
Electronic Tongue ◽  
Amino Nitrogen ◽  
Physicochemical Characterization ◽  
Principal Component ◽  
On Line

A commercial electronic tongue (ET) with specific sensors was applied on taste distinction and physicochemical characterization of seven kinds of sweet sauces. The response signals of ET sensors were analyzed by Principal Component Analysis (PCA) and Discriminant Factor Analysis (DFA). Meanwhile, these signals were transformed into the four relative taste scores (sourness, saltiness, umami and sweetness) by macro operation, followed by comparing with the corresponding four physiochemical indexes (total acids, sodium chloride, amino nitrogen and reducing sugars) which were determined by the methods in GB/T. The results show that ET can be used to distinguish different kinds of sweet sauces according to overall taste. Moreover, the intensity order of taste scores that obtained from ET is basically matched with the sequence of the corresponding physicochemical indexes, which proves that ET technique can be an effective approach to monitor and guarantee the quality of sweet sauce on line.

Physicochemical characterization of organogels prepared from menhaden oil or structured lipid with phytosterol blend or sucrose stearate/ascorbyl palmitate blend

2019 ◽  
Vol 10 (1) ◽  
pp. 180-190 ◽  
Author(s):  
Sarah A. Willett ◽  
Casimir C. Akoh
Keyword(s):  
Physicochemical Properties ◽  
Physicochemical Characterization ◽  
Ascorbyl Palmitate ◽  
Structured Lipid ◽  
Menhaden Oil

Phytosterol blend and sucrose stearate/ascorbyl palmitate blend organogelators and different oil phases formed organogels with different physicochemical properties.

scholarly journals Elaboración y caracterización Fisicoquímica de membranas bioplásticas a base de Nopal (Opuntia ficus-indica)

2019 ◽  
pp. 40-44
Author(s):  
Rosario Alicia Gálvez-Chan ◽  
Gabriel Omar Silva-Encinas
Keyword(s):  
Quality Of Life ◽  
Chemical Analysis ◽  
Renewable Resources ◽  
Physicochemical Characterization ◽  
Opuntia Ficus Indica ◽  
Infrared Spectrophotometer ◽  
Interesting Alternative ◽  
Plastics Industry

The objective of the research is the physicochemical characterization of bioplastic membranes based on Nopal (Opuntia ficus-indica) to determine their possible applications. The tests performed for the characterization were: permeability, solubility, resistance, thickness, drop test and chemical analysis with the infrared spectrophotometer. Today, new and better alternatives are sought in obtaining different polymers that benefit humanity and the environment. Recycling is an option but it is not a very effective alternative for all plastics, however, biopolymers are a solution from the origin of the problem since the vast majority of them their biodegradation time is much less than that of a common plastic. Biopolymers, which for the most part come from renewable resources so they become an interesting alternative for the plastics industry. The physicochemical properties of the Nopal-based membranes (Opuntia ficus-indica), are similar to synthetic plastic membranes, being a viable alternative to replace them, thus contributing to society, with a better quality of life being environmentally friendly.

Physicochemical Characterization of Nano-Hydroxyapatite Prepared by a Wet Method

2017 ◽  
Vol 758 ◽  
pp. 189-193
Author(s):  
Jia Yun Xu ◽  
Shohei Kasugai ◽  
Hideki Aoki ◽  
Takayuki Terukina ◽  
Makoto Otsuka
Keyword(s):  
Body Temperature ◽  
Phosphoric Acid ◽  
Acid Solution ◽  
Physicochemical Properties ◽  
Calcium Hydroxide ◽  
Physicochemical Characterization ◽  
Phosphoric Acid Solution ◽  
Reaction Conditions ◽  
Lower Temperature

Recently nano-hydroxyapatite (nano-HA) has been used as a new biomaterial in medical and dental fields. There are many methods to synthesize the nano-HA. In the present study, the nano-HA was synthesized under various reaction conditions by a wet method using neutralization reaction of calcium hydroxide suspension and phosphoric acid solution. The physicochemical properties of the nano-HA were characterized by XRD, FTIR, TG and TEM. The XRD, FTIR and TEM results indicated that the nano-HA samples were pure and the sizes were less than 50 nm. However, all samples contained carbonate and the contents were determined to be 2-4% by TG. The crystallinity of the nano-HA increased higher at body temperature of 37°C than at lower temperature of 7-10°C.

scholarly journals STUDIES OF NERVE PROTEINS. ISOLATION AND PHYSICOCHEMICAL CHARACTERIZATION OF A PROTEIN FROM LOBSTER NERVE

1951 ◽  
Vol 34 (6) ◽  
pp. 853-863 ◽  
Author(s):  
Myles Maxfield
Keyword(s):  
Absorption Spectrum ◽  
Physicochemical Properties ◽  
Particle Shape ◽  
Physicochemical Characterization ◽  
Pure Form

1. A procedure is described by which several protein constituents may be obtained from extracts of lobster claw nerves. One of these fractions, designated fraction A, representing 10 per cent of the total non-dialyzable material of the extracts, has been obtained in relatively (85 per cent) pure form. 2. This component has been characterized with respect to its physicochemical properties, particle shape, dimensions, and absorption spectrum.

scholarly journals Características Físico-Químicas de Patês de Frango Light em Sódio

2020 ◽  
Vol 24 (1) ◽  
pp. 75-81
Author(s):  
Pollyanna Aparecida Dias ◽  
Fernanda Barbosa Lupki ◽  
Chrystiellen Ayana Aparecida Rodrigues ◽  
Mauro Ramalho Silva ◽  
Ana Catarina Perez Dias ◽  
...  
Keyword(s):  
Sodium Nitrite ◽  
Emulsion Stability ◽  
Block Design ◽  
Meat Product ◽  
Physicochemical Characterization ◽  
Milk Proteins ◽  
Whey Protein Concentrate ◽  
Low Levels

A redução de cloreto (NaCl) e/ou de nitrito de sódio (NaNO2) é uma relevante estratégia a ser implementada pela indústria, considerando os problemas de saúde relacionados ao consumo excessivo de sódio. Substituições parciais desses sais por concentrado proteico de soro de leite (WPC), um subproduto da indústria láctea, é uma alternativa a ser investigada visando manter as propriedades tecnológicas dos produtos. Objetivou-se produzir e avaliar a qualidade físico-química de patê de frango com teores reduzidos destes sais, e adicionados de WPC. Elaboraram-se quatro formulações com concentrações variadas dos ingredientes, distribuídos em um delineamento em blocos casualizados com três repetições e em triplicata: P1 - controle (1,3% de NaCl e 0,5% de NaNO2); P2 (0,25% de NaNO2e 0,25% de WPC), P3 (0,65% de NaCl e 0,65% de WPC) e P4 (0,25% de NaNO2, 0,65% de NaCl e 0,9% de WPC). Procedeu-se a caracterização físico-química da massa crua (composição química, teor de proteínas sal-solúveis, estabilidade da emulsão, pH e cor). Os dados obtidos foram submetidos a análise de variância e teste de média por Tukey (p< 0,05). Todas as formulações atenderam aos requisitos legais quanto aos teores de proteínas, de lipídeos e de umidade. As amostras com maiores quantidades de WPC (P3 e P4) apresentaram maior estabilidade da emulsão em relação ao controle (P1). Concluiu-se que foi possível elaborar patê de frango com teores de cloreto e nitrito de sódio reduzidos, obtendo-se produtos com apelos mais saudáveis. Palavras-chave: Cloreto de Sódio. Nitrito de Sódio. Proteínas Lácteas. Produto Cárneo. Aditivos Alimentares.   Abstract Salt (NaCl) and sodium nitrite (NaNO2) are important ingredients in food production, due to technological properties. However, the reduction of these salts is relevant strategy to be implemented by the food industry, being its replacements by whey protein concentrate (WPC), a byproduct of the dairy industry, an alternative to be investigated. In this study, the physicochemical quality of chicken pate with low levels of salts and with addition of WPC was produced and evaluated. Four formulations were prepared with the same ingredients varying only the NaCl and NaNO2 concentrations, namely: P1 - control (1.3% NaCl and 0.5% NaNO2); P2 (0.25% NaNO2 and 0.25% WPC), P3 (0.65% NaCl and 0.65% WPC) and P4 (0.25% NaNO2, 0.65 % NaCl and 0.9% WPC). The physicochemical characterization of the raw batter (chemical composition, in salt-soluble proteins, emulsion stability, pH and color) of the chicken patês were performed. The analysis of variance, in a randomized complete block design, was performed for investigating the significant effects among the treatments (p < 0.05), with Tukey test. Regarding the raw batter, the pâté had the legal requirements for the content of proteins, lipids and moisture. Furthermore, the WPC incorporation increased emulsion stability in some samples (P3 and P4) compared to the control. It was concluded that it was possible to prepare chicken patê with low chloride and sodium nitrite levels, thus obtaining healthier products Keywords: Chloride Sodium. Sodium Nitrite. Milk Proteins. Meat Product. Food Additive.

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