In cooking, food gels, such as agar-agar or alginate, are often prepared and presented in the form of spheres spaghetti. While experimenting our kitchen, we realized that it is quite difficult to make more advanced shapes. this study, sought develop new methods obtain complex Our first challenge was helices. The best method selected deposit solutions before their gelation a thread. robustness t...

Introduction: The use of a simple tissue analog material in the fabrication of medical computed tomography (CT) imaging phantoms has great potential to help researchers. The purpose of the present study is to develop new gel tissue-equivalent materials and determine whether their CT numbers and relative electron densities vary in CT images obtained by scans at different energie...

This articles is comprised of two parts: a) an experimental investigation on the behavior of an acrylic gel under DC electric field and b) a physico - mathematical description.a) Gel rods made of poly [acrylamide-co-bisacrylamide] were partially hydrolyzed to different extents at pH 12 by teteramethylethylene diamine. Equlibrium properties of the resulting gels rods (water content,...

the objective of the present work was to formulate and evaluate mucoadhesive in situ nasal gels of loratadine. this drug delivery system may overcome the first-pass metabolism and subsequently improve the bioavailability of the drug. a total of 16 formulations of in situ nasal gels were prepared using different polymeric ratios of hydroxypropyl methylcellulose (hpmc k-100) and xanthan gum. all ...

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