Istodobno spektrofotometrijsko određivanje losartan kalija, amlodipin besilata i hidroklorotiazida u farmaceutskim pripravcima kemometrijskom metodom

In the present work, four different spectrophotometric methods for simultaneous estimation of losartan potassium, amlodipine besilate and hydrochlorothiazide in raw materials and in formulations are described. Overlapped data was quantitatively resolved by using chemometric methods, classical least squares (CLS), multiple linear regression (MLR), principal component regression (PCR) and partial least squares (PLS). Calibrations were constructed using the absorption data matrix corresponding to the concentration data matrix, with measurements in the range of 230.5350.4 nm (∆λ = 0.1 nm) in their zero order spectra. The linearity range was found to be 840, 15 and 315 μg ml1 for losartan potassium, amlodipine besilate and hydrochlorothiazide, respectively. The validity of the proposed methods was successfully assessed for analyses of drugs in the various prepared physical mixtures and in tablet formulations.U radu su opisane četiri spektrofotometrijske metode za istodobno određivanje losartan kalija, amlodipin besilata i hidroklorotiazida u sirovinama i farmaceutskim pripravcima. Podaci koji su se preklapali kvantitativno su razlučeni kemometrijskim metodama, klasičnom metodom najmanjih kvadrata (CLS), multiplom linearnom regresijom (MLR), regresijom glavnih komponenata (PCR) te metodom parcijalnih najmanjih kvadrata (PLS). Kalibracije su provedene koristeći podatke o ovisnosti apsorpcije o koncentracijama, mjereći spektre nultog reda u rasponu 230,5350,4 nm (∆λ = 0,1 nm). Linearnost za losartan kalij bila je 840, za amlodipin besilat 15, a za hidroklorotiazid 315 μg ml1. Valjanost predloženih metoda uspješno je potvrđena analizom navedenih lijekova u različitim pripremljenim smjesama i tabletama

Retracted: Spontaneous rectus sheath haematoma associated with rivaroxaban treatment

PMID = 2538190

Investigating the addition of enzymes in gluten-free flours - The effect on pasting and textural properties

A wide range of enzymes (fungal amylase, esterase, hemicellulase, glucose oxidase and transglutaminase) were added to gluten-free flours (buckwheat, corn and rice) at different concentrations (0, 1, 3, 5, 10 g/100 kg flour) to investigate the effects on pasting properties of flour and texture profiles of the flour gels. Concerning the pasting properties, fungal amylase enzyme consistently affected the flour properties. Breakdown of complex starch molecules into simpler sugars due to the enzyme activity decreased the overall viscosity parameters (at least trough viscosity by 50%, breakdown viscosity by 80%, final viscosity by 60% and setback viscosity by 67%) during the application of heating, shearing and cooling cycle. Increasing enzyme concentration decreased these values further due to increase in the rate of hydrolysis. Texture profiles of the flour gels showed good relation with pasting properties. Decreasing viscosity of gluten-free gels by enzymes caused reduction in the firmness of the gels. The hardest gel was found as corn flour at the highest amylase enzyme concentration (10 g/100 kg flour). However, the highest springiness, resilience, cohesiveness and adhesiveness value was observed for buckwheat starch gel. © 2016

Does Sugammadex Administration Affect Postoperative Nausea and Vomiting After Laparoscopic Cholecystectomy: A Prospective, Double-Blind, Randomized Study

PMID = 2873195

Alternative Tempering of Sugar-Free Dark Chocolates By βv Seeding: Sensorial, Micro-structural, and Some Physical Properties and Volatile Profile

In this study, sugar-free dark chocolate was produced from isomalt and maltitol by βV seeding technique as an alternative to conventional tempering process. The effect of βV seed concentrations on the particle size dis- tribution, textural, rheological and melting properties of the end products was studied, and the results were compared with those of conventional sugar-free dark chocolates. For this aim, conched dark chocolates were melted and crystallized with βV seeds added at different concentrations (0.5, 0.6, 0.7, 0.8, 0.9 and 1.0 %, m/m). Conventional tempering process was performed by using temper machine (47–27–32 °C). Brightness, chroma, whiteness index and tetramethyl pyrazine content (as marker compounds of dark chocolate volatile compound) were not influenced by seeding technique compared to conventional tempering method. The water activity of the dark chocolate samples was substantially affected by βV seed level according to used bulk sweetener. How- ever, all the values were determined below 0.4 which is critical limit for chocolate. Regarding overall acceptabil- ity, sugar-free dark chocolates tempered by βv seeds had very close scores compared with conventional one, implying that sugar-free chocolates can be produced by βv crystals with desired quality characteristics similar to conventional samples. Results of this study showed that it is possible to produce sucrose-free dark chocolates by using βV seeds with desired quality similar to chocolate produced by using conventional tempering

Effect of controlled hypotension on regional cerebral oxygen saturation during rhinoplasty: a prospective study

PMID = 2635870

Factors Predicting Patients that Will Not Benefit from Invasive Mechanical Ventilation

International Conference of the American-Thoracic-Society -- MAY 18-23, 2018 -- San Diego, CAWOS: 000449980301115Amer Thoracic So