Evaluation of a Human On-site Urine Multidrug Test for Emergency Use With Dogs

2009 ◽  
Vol 45 (2) ◽  
pp. 59-66 ◽  
Author(s):  
Joan B. Teitler

A rapid, human on-site urine multidrug test was used to screen canine urine samples for the presence of five illegal drugs and drugs from three commonly abused drug classes. Each sample was sent to a toxicology laboratory for gas chromatography/mass spectrometry (GC/MS) validation. On-site test results and GC/MS assays confirmed that the human on-site test kit did identify barbiturates, opiates, benzodiazepines, and amphetamines/methamphetamines in urine from dogs that had received these common illicit drugs/drug classes either intravenously and/or orally. However, neither the on-site test kit nor the GC/MS individual assays for marijuana or methadone, a synthetic opiate, were effective in identifying marijuana and methadone in urine from dogs with suspected or known exposure. No index of suspicion was seen for exposure to phencyclidines or cocaine during the study period, and no exposures were indicated by the on-site test results. Overall, the test is a rapid, readily available, affordable, and useful complement to the veterinarian’s clinical consideration and professional judgment.

2018 ◽  
Vol 9 (1) ◽  
pp. 35-43
Author(s):  
Dodi Irwandi ◽  
Ai Emalia Sukmawati ◽  
Dian Maria Ulfah

Liquid smoke made from green betel leaf (Piper betle L) and red betel leaf (Piper crocatum Ruiz & Pav) has been made by pyrolysis. To determine the allegations of the chemical compounds contained in these two liquid smoke, they were tested by Gas Chromatography–Mass Spectrometry (GC-MS) method. Based on the test results it was found that there were 7 suspected compounds in the liquid smoke of green betel leaf and 30 compounds in red betel liquid smoke. The main compounds contained in the liquid smoke of green betel leaf are Isamoxole as the anti-allergic, 5,10-Diethoxy-2,3,7,8-tetrahydro-1H, 6H-dipyrrolo [1,2-a; 1', 2'-d ] Pyrazine as an antifungal and 3,5-Dimethoxyphenol has the potential to be antibacterial while in red betel leaves are 4- (1H-1,3-Benzodiazol-2-yl) phenol and Benzene, 1,2,3-trimethoxy-5- (2 -propenyl) - Bioactivity potential of the two compounds has not been found.


Author(s):  
Rini Rini ◽  
Daimon Syukri ◽  
Fauzan Azima

Rendang is a traditional-specific food in Indonesia. Rendang is generally made with beef, coconut milk, and spices. There are two types of rendang according to its time processing. Rendang “kalio” is a final product of rendang that needs a short heating period while dried rendang is produced by the longer heating period. In the present study, the profile of the volatile compounds that most obtained from spices was analyzed by gas chromatography-mass spectrometry (GC-MS) to characterize the influence of the cooking period on the flavor characteristic of two available types of rendang. There were dozens of volatile compounds identified including carboxylic, aromatic, carbonyl, and alcohols where carboxylic and aromatics were the predominant volatile fractions. The results indicated that the cooking period affected the profile of volatile compounds between "kalio" rendang and dried rendang. Carboxylic and aromatics were less in the dried rendang compared to the rendang “kalio” where others were opposites. The increase of carbonyls and alcohol during the cooking process has suggested can play a crucial role in the flavor of dried rendang.


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