منابع مشابه
Determination of active ingredient in synthetic pyrethroid formulations by high-performance thin-layer chromatography/densitometry.
A new, simple, precise, and rapid high-performance thin-layer chromatography (HPTLC) method was developed for the analysis of commercial emulsifiable concentrate (EC) formulations of cypermethrin, alpha-cypermethrin, and lambda-cyhalothrin. A known amount of reference grade synthetic pyrethroid and its EC formulation was subjected to TLC, and the amount of pesticide present in the active ingred...
متن کاملHypochlorous Acid as Active Ingredient
on the bacterial viability of S. mutans, A. israelii, P. gingivalis, A. actinomycetemcomitans, E. corrodens, C. rectus, K. oxytoca, K. pneumoniae and E. cloacae. The percentage of live bacteria was tested by fluorescence method using Live/Dead kit® and BacLight (Molecular Probes®) and compared between groups by the Kruskal-Wallis and U Mann-Whitney tests with Bonferroni correction (p value<0.01...
متن کاملIdentification of Polymorphic Forms of Active Pharmaceutical Ingredient in Low-Concentration Dry Powder Formulations by Synchrotron X-Ray Powder Diffraction
BACKGROUND The identification of different (pseudo) polymorphs of an active pharmaceutical ingredient in dry powder formulations is of importance during development and entire product lifecycle, e.g., quality control. Whereas determination of polymorphic differences of pure substances is rather easy, in dry powder formulations, it is generally difficult and the difficulties increase particularl...
متن کاملThe Shape of Uterine Contractions and Labor Progress in the Spontaneous Active Labor
Background: Dystocia is the most common indication of primary cesarean section. The most common cause of dystocia is uterine dysfunction. In prolonged labor, more attention is usually paid to the fetus and pelvis rather than to the role of uterine contractions in a delivery. Therefore, we decided to determine the relationship between the labor progress and uterine contractions shapes.Methods: I...
متن کاملDetermination of types of fat ingredient in some commercial biscuit formulations
A study was carried out to compare the composition and thermal profiles of the fat component of six brands of commercial biscuits (BA, BB, BC, BD, BE & BF) with those of lard and palm oil. Extraction of fat from biscuit samples was done using petroleum ether according to the soxhlet extraction procedure. The isolated fat samples along with lard and palm oil were analyzed using gas liquid chroma...
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ژورنال
عنوان ژورنال: Johnson Matthey Technology Review
سال: 2019
ISSN: 2056-5135
DOI: 10.1595/205651319x15585277727868