Stability of Hydrocortisone Preservative-Free Oral Solutions

OBJECTIVES: The physical and chemical stability of a preservative-free oral solution of hydrocortisone succinate was studied at different pH values and storage temperatures. METHODS: Oral solutions of hydrocortisone 1 mg/mL were prepared by dissolving hydrocortisone succinate powder in citrate buffers at pH 4.0, 5.5, and 6.5, or with sterile water (pH 7.4) stored in amber glass vials. Three identical samples of the formulations were prepared and stored under refrigeration (3–7°C), ambient temperature (20–22°C) and high temperature (29–31°C). A 200-μL sample was withdrawn from each of the 3 samples immediately after preparation and at 1, 7, 14, 21, and 35 days. Samples were assayed in duplicate using stability-indicating liquid chromatography. Stability was determined by evaluating the percentage of the initial concentration remaining at each time point; stability was defined as the retention of at least 90% of the initial concentration of hydrocortisone succinate. RESULTS: At least 92% of the initial hydrocortisone succinate concentration in solutions pH 5.5, 6.5, and 7.4 remained throughout the 14-day study period under refrigeration. There were no detectable changes in color, odor, or pH and no visible microbial growth in these samples. In other storage conditions, hydrocortisone succinate was rapidly degraded. CONCLUSIONS: The hydrocortisone succinate preservative-free oral solutions at pH 5.5, 6.5, or 7.4 are chemically stable when stored under refrigeration for at least 14 days. They provide flexible and convenient dosage forms without any preservatives for pediatric patients.

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Effect of Preparation and Storage Conditions on Physical and Chemical Properties of Puree, Puree Juices and Cloudy Juices Obtained from Pumpkin with Added Japanese Quince and Strawberries

Notulae Botanicae Horti Agrobotanici Cluj-Napoca ◽

10.15835/nbha.44.1.10238 ◽

2016 ◽

Vol 44 (1) ◽

Author(s):

Agnieszka NAWIRSKA-OLSZAŃSKA ◽

Anita BIESIADA ◽

Anna SOKÓŁ-ŁĘTOWSKA ◽

Alicja Z. KUCHARSKA

Keyword(s):

Chemical Properties ◽

Storage Conditions ◽

Physical And Chemical Properties ◽

Japanese Quince ◽

Physical And Chemical ◽

And Storage ◽

And Chemical Properties

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An Assessment of Mesoporous Silica Nanoparticle Architectures as Antigen Carriers

Pharmaceutics ◽

10.3390/pharmaceutics12030294 ◽

2020 ◽

Vol 12 (3) ◽

pp. 294 ◽

Cited By ~ 1

Author(s):

Xinyue Huang ◽

Helen E Townley

Keyword(s):

Mesoporous Silica ◽

Mesoporous Silica Nanoparticles ◽

High Surface ◽

Silica Nanoparticle ◽

Storage Conditions ◽

Surface Areas ◽

Antigen Complex ◽

The Stability ◽

And Storage ◽

Storage Temperatures

Mesoporous silica nanoparticles (MSNPs) have the potential to be used as antigen carriers due to their high surface areas and highly ordered pore network. We investigated the adsorption and desorption of diphtheria toxoid as a proof-of-concept. Two series of nanoparticles were prepared—(i) small pores (SP) (<10 nm) and (ii) large pores (LP) (>10 nm). SBA-15 was included as a comparison since this is commercially available and has been used in a large number of studies. External diameters of the particles ranged from 138 to 1509 nm, surface area from 632 to 1110 m2/g and pore size from 2.59 to 16.48 nm. Antigen loading was assessed at a number of different ratios of silica-to-antigen and at 4 °C, 20 °C and 37 °C. Our data showed that protein adsorption by the SP series was in general consistently lower than that shown by the large pore series. Unloading was then examined at 4 °C, 20 °C and 37 °C and a pH 1.2, 4.5, 6.8 and 7.4. There was a trend amongst the LP particles towards the smallest pores showing the lowest release of antigen. The stability of the MSNP: antigen complex was tested at two different storage temperatures, and storage in solution or after lyophilization. After 6 months there was negligible release from any of the particles under any of the storage conditions. The particles were also shown not to cause hemolysis.

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Textural Changes of Asparagus in Relation to Delays in Cooling and Storage Conditions

HortTechnology ◽

10.21273/horttech.2.3.378 ◽

1992 ◽

Vol 2 (3) ◽

pp. 378-381 ◽

Cited By ~ 6

Author(s):

Luis Hernández-Rivera ◽

Robert Mullen ◽

Marita Cantwell

Keyword(s):

Shear Force ◽

Storage Temperature ◽

Storage Conditions ◽

Asparagus Officinalis ◽

Shear Transfer ◽

Textural Changes ◽

And Storage ◽

Temperature Time ◽

Storage Temperatures

Asparagus (Asparagus officinalis L.) spears (cv. UC 157) trimmed to 20 cm were cooled 0, 4, 8, 12, 16, and 20 hours after harvest and evaluated for resistance to shear at 5 and 10 cm above the cut end immediately after cooling and during storage at 0.5, 2.5, and 5C. Resistance to shear increased during cooling delays and with time in storage. Initial cooling delays and simulated marketing conditions (transfer to 15C for 1 day) were the principal causes of increased resistance to shear. A 4-hour cooling delay resulted in an average 40% increase in resistance to shear. Transfer to 15C for 1 day resulted in a greater increase in shear force in the rapidly cooled than in the delayed-cooled spears. Increases in resistance to shear during storage varied from 0% to 50% and depended on the storage temperature, time, and the initial cooling delay. Spears trimmed to a green base showed less increase in shear force after storage than did spears trimmed to a white base. The visual quality of asparagus stored for 14 days was similar (excellent) among spears from different storage temperatures and between green- and white-base spears. Storage quality after 24 days had decreased more in spears stored at 5C than at 2.5 or 0.5C, and more in the green-base than the white-base spears.

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Bacteriological Quality of Infant Milk Formulae Examined under a Variety of Preparation and Storage Conditions

Journal of Food Protection ◽

10.4315/0362-028x-60.9.1089 ◽

1997 ◽

Vol 60 (9) ◽

pp. 1089-1094 ◽

Cited By ~ 8

Author(s):

N. J. ROWAN ◽

J. G. ANDERSON ◽

A. ANDERTON

Keyword(s):

Storage Conditions ◽

Bacteriological Quality ◽

Preparation Conditions ◽

Bacillus Spp ◽

The Subject ◽

The Uk ◽

And Storage ◽

Safety Limit ◽

Storage Temperatures

One hundred infant milk formulae (IMFs), representative of the 10 leading brands available in the UK, were subjected to a variety of preparation and storage conditions. Each IMF was the subject of triplicate trials in which duplicate samples were analyzed. All IMFs analyzed immediately after reconstitution were of satisfactory bacteriological quality, exhibiting a total aerobic count of < 104 CFU g−1 (mean 2.3 × 102 CFU g−1) and a Bacillus cereus count of <103 CFU g−1 of powder (mean 1.3 × 102 CFU g−1 for formulae containing this bacterium). Seventeen percent of all dried IMF examined contained B. cereus; subsequent reconstitution and storage over a 24-h period at ≥30°C resulted in this organism being detected in a further 46% (63 of 100), so that the majority of these foods exceeded the International Dietetics Association of the European Community (IDAEC) proposed reconstitution safety limit of 103 CFU g−1. Variations in preparation conditions did not significantly influence the numbers of Bacillus CFU present (P < 0.05). The bacteriological quality of an IMF depended on the type and number of organisms initially present and on product temperature and duration of product storage. Microbial numbers in IMFs were influenced by storage temperatures of ≥ 20°C for 14 h, while incubation at ≤ 10°C for 24 h had no effect (P < 0.05). Although the microflora of dried IMFs predominantly consisted of B. licheniformis (46%) and B. subtilis (30%), subsequent reconstitution and incubation resulted in the shift to B. cereus I (31 %) and II (38%) as dominant organisms. The latter often grew to the exclusion of the former two Bacillus spp. Diarrheagenic enterotoxin was detected in 4% of IMFs analyzed after 14 h of storage at ≥ 25°C.

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Geochemical Variability of Surface Sediment in Post-Mining Lakes Located in the Muskau Arch (Poland) and Its Relation to Water Chemistry

Water Air & Soil Pollution ◽

10.1007/s11270-021-05057-8 ◽

2021 ◽

Vol 232 (3) ◽

Author(s):

Michał Gąsiorowski ◽

Jacek Stienss ◽

Elwira Sienkiewicz ◽

Ilona Sekudewicz

Keyword(s):

Underground Mining ◽

Chemical Compositions ◽

Monte Carlo Test ◽

Water Parameters ◽

Ph Values ◽

Water And Sediment ◽

Mining Lakes ◽

Water Ph ◽

Physical And Chemical ◽

Chemical Water

AbstractWater and sediment chemical compositions were investigated in 75 post-mining lakes in the eastern part of the Muskau Arch region (Western Poland, Central Europe). The lakes, originating from lignite and clay surfaces and underground mining activity, exhibited a wide gradient of physical and chemical water parameters. The most pronounced variability in water parameters was observed in pH values, conductivity, and oxygen concentration in the mixolimnion and monimolimnion. In addition, the lakes varied in terms of their trophic status, indicated by their dissolved organic carbon (DOC) and phosphorous concentrations. In general, lakes with higher pH values had higher trophic states, and some even exhibited hypertrophic conditions. The Monte Carlo test indicated that the water pH, phosphorus, DOC, and silicon concentrations could significantly explain the chemical characteristics of sediments.

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Optimization of Procedures for Counting Viruses by Flow Cytometry

Applied and Environmental Microbiology ◽

10.1128/aem.70.3.1506-1513.2004 ◽

2004 ◽

Vol 70 (3) ◽

pp. 1506-1513 ◽

Cited By ~ 371

Author(s):

Corina P. D. Brussaard

Keyword(s):

Storage Conditions ◽

Dilution Factor ◽

Marine Virus ◽

Flow Cytometric ◽

Detailed Evaluation ◽

Virus Communities ◽

And Storage ◽

Virus Abundance ◽

Commercial Stock ◽

Storage Temperatures

ABSTRACT The development of sensitive nucleic acid stains, in combination with flow cytometric techniques, has allowed the identification and enumeration of viruses in aquatic systems. However, the methods used in flow cytometric analyses of viruses have not been consistent to date. A detailed evaluation of a broad range of sample preparations to optimize counts and to promote the consistency of methods used is presented here. The types and concentrations of dyes, fixatives, dilution media, and additives, as well as temperature and length of incubation, dilution factor, and storage conditions were tested. A variety of different viruses, including representatives of phytoplankton viruses, cyanobacteriophages, coliphages, marine bacteriophages, and natural mixed marine virus communities were examined. The conditions that produced optimal counting results were fixation with glutaraldehyde (0.5% final concentration, 15 to 30 min), freezing in liquid nitrogen, and storage at −80Ã¯Â¿Â½C. Upon thawing, samples should be diluted in Tris-EDTA buffer (pH 8), stained with SYBR Green I (a 5 Ã¯Â¿Â½ 10−5 dilution of commercial stock), incubated for 10 min in the dark at 80Ã¯Â¿Â½C, and cooled for 5 min prior to analysis. The results from examinations of storage conditions clearly demonstrated the importance of low storage temperatures (at least −80Ã¯Â¿Â½C) to prevent strong decreases (occasionally 50 to 80% of the total) in measured total virus abundance with time.

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SENSORY QUALITY OF ROASTED COFFEE BEANS UNDER DIFFERENT STORAGE CONDITIONS

Coffee Science ◽

10.25186/cs.v14i4.1627 ◽

2019 ◽

Vol 14 (4) ◽

pp. 509

Author(s):

Denis Henrique Silva Nadaleti ◽

Hully Alves Rocha ◽

Luciana Maria Vieira Lopes Mendonça ◽

José Marcos Angélico de Mendonça ◽

Iêda Bruna dos Reis ◽

...

Keyword(s):

Storage Time ◽

Sensory Quality ◽

Storage Conditions ◽

Roasted Coffee ◽

Coffee Beans ◽

And Storage ◽

Zero Time ◽

Roasted Coffee Beans ◽

Storage Temperatures

Roasted coffee is subject to loss of quality due to aging, and the intensity of these losses is influenced by packaging. The objective in this study was to evaluate the possible losses in the sensory quality of a specialty roasted coffee, stored in beans for 150 days in different packages and storage temperatures. The experiment was carried out in the Coffee Classification and Industrialization Laboratories of IFSULDEMINAS Campus Muzambinho. The coffee was roasted and after 48 hours it was packed in three different packages and kept stored at room temperature and refrigerated at 18ºC ± 1ºC for 150 days, with evaluations every 50 days, starting from zero time. The experimental design used was entirely randomized with 3 repetitions. Sensory evaluation was performed by three Q-Grader judges, according to the SCAA protocol. The data were evaluated using the SISVAR software, and when significance between treatments was detected, the regression and Scott-Knott tests were applied at the 5% probability level. The packaging used for storage did not interfere in the quality of the coffee. There was an interaction between temperature and storage time for the sensory attribute “body”. The quality decreased linearly with the storage time, from 86 to 80 points, to 84 days of storage.

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Relationship of temperature and length of storage on ph of internal contents of chicken table egg in humid tropics

Biotechnology in Animal Husbandry ◽

10.2298/bah1603285m ◽

2016 ◽

Vol 32 (3) ◽

pp. 285-296 ◽

Cited By ~ 1

Author(s):

Ayoola Mathew ◽

Alabi Olufemi ◽

Aderemi Foluke ◽

Oguntunji Abel

Keyword(s):

Shelf Life ◽

Storage Temperature ◽

Storage Period ◽

Storage Conditions ◽

Humid Tropics ◽

Ph Values ◽

Randomized Design ◽

Internal Properties ◽

Relationship Of ◽

And Storage

All foods have limited shelf life which vary depending on the food and storage conditions. Table eggs are perishable food and storage temperature is an important factor that affects the shelf life. In tropical countries like Nigeria, eggs are usually preserved under ambient condition due to erratic power supply, which reduces the efficiency of refrigeration system. The aim of the present study was to examine the effects of storage periods, temperature and their relationship on the pH of chicken egg internal properties (yolk, albumen and whole egg). Fresh chicken table eggs were randomly allotted to three treatments of storage temperatures; refrigerator (40C ? 2), laboratory (320c ? 4), and poultry store room (370C ? 4). Eggs were assigned to treatments in a completely randomized design, and each treatment was replicated thrice. The pH was measured daily for each storage temperature in all treatments. Storage temperature and periods had significant (P<0.05) effect on pH of measured parameters. The pH values increased with storage temperature and period of storage. The rate of pH increase was significantly (P<0.05) higher in ambient as compared to refrigerator temperature. In this study, only the refrigerator storage has pH values within the range for fresh table eggs. At storage period above three weeks, pH values increased beyond the range for fresh egg. It is validated that storage temperature and period affected egg shelf life, the rate of freshness reduced with increased temperature, thus, storage beyond three weeks of ambient temperature is not advisable in humid tropics.

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Short-Term Stability of Urine Electrolytes: Effect of Time and Storage Conditions

International Journal of Sport Nutrition and Exercise Metabolism ◽

10.1123/ijsnem.2021-0172 ◽

2021 ◽

pp. 1-3

Author(s):

J.D. Adams ◽

Miranda Badolato ◽

Ethan Pierce ◽

Abbie Cantrell ◽

Zac Parker ◽

...

Keyword(s):

Storage Temperature ◽

Storage Conditions ◽

Short Term ◽

Urine Sodium ◽

Sodium Potassium ◽

Significant Difference ◽

Urine Electrolytes ◽

And Storage ◽

Storage Temperatures ◽

Urine Specimens

The purpose of this investigation was to quantify the effects of storage temperature and duration on the assessment of urine electrolytes. Twenty-one separate human urine specimens were analyzed as baseline and with the remaining specimen separated into eight vials, two in each of the following four temperatures: 22, 7, −20, and −80 °C. Each specimen was analyzed for urine electrolytes (sodium, potassium, and chloride) after 24 and 48 hr. After 24 hr, no significant difference was detected from baseline in urine sodium, potassium, and chloride at all four storage temperatures (p > .05). Similarly, after 48 hr, urine sodium, potassium, and chloride were not significantly different from baseline in all four storage temperatures (p > .05). In conclusion, these data show that urine specimens analyzed for urine sodium, chloride, and potassium are stable up to 48 hr in temperatures ranging from deep freezing to room temperature.

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