A trial was conducted to evaluate the effect of fat emulsifier on fat utilization in broiler chickens using 240 days old chicks which were divided into 24 replicates in a 3×2 factorial arrangement under Completely Randomized Design (CRD). Experimental diets were formulated using 1, 2 or 3% fat with or without fat emulsifier (Lecithin) at 350 mg kgG1. The trial lasted for 35 days and was divided...

The oil-degrading Arthrobacter sp. RAG-1 produced an extracellular nondialyzable emulsifying agent when grown on hexadecane, ethanol, or acetate medium. The emulsifier was prepared by two procedures: (i) heptane extraction of the cell-free culture medium and (ii) precipitation with ammonium sulfate. A convenient assay was developed for measurement of emulsifier concentrations between 3 and 75 m...

Polymer based nanoparticle formulations have been shown to increase drug bioavailability and/or reduce drug adverse effects. Nonsteroidal anti-inflammatory drugs (e.g. celecoxib) reduce prostaglandin synthesis and cause side effects such as gastrointestinal and renal complications. The aim of this study was to formulate celecoxib entrapped poly lactide-co-glycolide based nanoparticles through a...

INTRODUCTION Emulsion formulations are one of hard tasks since there are a lot of emulsifiers which can be selected. To save time in emulsifier selection, the hydrophile-lipohile balance (HLB) system has been used for choosing proper emulsifiers. Lipophilic compounds (oils, fats, and waxes) have an individual value called “required HLB”. An emulsifier or blend of emulsifiers, having an HLB equa...

Capsicum and garlic were extracted in xylene. The obtained extracts were used to prepare four emulsifable concentrates "EC's". Formula A "capsicum xylene extract + emulsifier", Formula B "garlic xylene extract + emulsifier", Formula C "capsicum xylene extract in boiled linseed oil + emulsifier" and Formula D "garlic xylene extract in boiled linseed oil + emulsifier ". All prepared formulations ...

an experiment was conducted to study the effects of an emulsifier (glycerol polyethylene glycol ricinoleate: gpgr) and different sources of fat on the performance of khaki campbell ducks. ducks were assigned into five groups with three replicates (10 ducks/replicate) in each group. treatments were a control diet (c1: without added oil and emulsifier), control diet added with 2% soybean oil (c2)...

Side effects caused by the excessive emulsifier in oil-based adjuvant vaccine were examined practically in swine using one oil-in-water type adjuvant vaccine against swine pleuropneumonia. The vaccine was prepared from cell-free-antigen of Actinobacillus pleuropneumoniae, liquid paraffin, and several polyoxyethylenesorbitan and sorbitan oleates. Based on findings about safety in mice and emulsi...

The emulsion explosive is one of the important industrial explosives. The structural stability of the water-in-oil (W/O) emulsion matrix of an emulsion explosive determines the reliability of its initiation, safety and detonation performance. It is known that the emulsifier is one of the most important factors affecting W/O structural stability. In this paper, several emulsifiers with the funct...

The effects of selected nonionic emulsifiers on the physicochemical characteristics of astaxanthin nanodispersions produced by an emulsification/evaporation technique were studied. The emulsifiers used were polysorbates (Polysorbate 20, Polysorbate 40, Polysorbate 60 and Polysorbate 80) and sucrose esters of fatty acids (sucrose laurate, palmitate, stearate and oleate). The mean particle diamet...

The objective of this study is to evaluate the emulsifier role in the synthesis of Iron Polyaniline nanocomposite by in-situ oxidative polymerization of aniline and reduction of Iron ions into Fe nanoparticles. The polymerization of aniline was carried out in the presence of FeCl as oxidizing agent. During the reaction 3 aniline monomers undergo oxidation and form polyaniline (PANI) whereas the...