results the results showed that the maximum oil was incorporated in microemulsion system that contained surfactant to cosurfactant ratio of 4:1. the mean droplet size range of microemulsion formulation was in the range of 5.09 to 159 nm, and its refractory index (ri) and ph were 1.44 and 7, respectively. viscosity range was 57-226 cps. drug release profile showed that 48.18% of the drug release...

diazinon (dzn) is a synthetic organophosphorus (ops) insecticide widely used in agricultural and household applications. ops, particularly dzn, are highly lipid soluble liquids. intravenous lipid emulsion (ile) has been shown to reduce toxicity caused by some lipid soluble agents. we evaluated the antidote effect of ile on acute toxicity of dzn. twenty-four sprague-dawley female rats weighting ...

bituminous emulsion insulators are types of bituminous emulsions groups composed of different grades of bitumen emulsified in water by bentonite and emulsifiers at 80-90oc. these emulsions are water resistant after drying andtheir physical and mechanical properties are superior in comparison to bitumen properties. iranian climate, because of variety and extreme variations in temperature imposes...

The goal of this in vitro study was to examine the effects of pre-acidification and pre-akalinization on the lipid emulsion-mediated reversal of toxic dose levobupivacaine-induced vasodilation in isolated rat aorta. Isolated aortic rings with and without the nitric oxide synthase inhibitor N(ω)-nitro-L-arginine methyl ester (L-NAME) were exposed to four types of Krebs solution (pH 7.0, 7.2, 7.4...

Klebsiella pneumoniae serotypes 21 and 24 and Enterobacter cloacae were responsible for an outbreak of polymicrobial bacteremia associated with the receipt of lipid emulsion. Since it is recommended that lipid emulsion be kept refrigerated between uses, we undertook a study to determine the growth characteristics of these organisms in lipid emulsion at 5 and 25 degrees C and to examine the use ...

Frankfurters are the most popular comminuted products in the US and account for the 25% of all sausages sold (NHDSC, 2006). Base on an average cooking loss (weight, %) of 2.64 (optimum chopping conditions), the estimated economic loss resulting from non optimum emulsion stability during the cooking process was estimated to range between 0.2 and 1.65 billion dollar per year (only in the US). A n...