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Abstract : Accuracy Assessment of Classical Isothermal Experiment in Drug Storage Period Studies
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Abstract: The purpose of this research was to assessment the effect of change of dissolved oxygen concentration on accuracy of classical isothermal experiment in ascorbic acid solution storage period studies. The experiments were performed at temperatures 35 ˚C, 40 ˚C, 45 ˚C and 50 ˚C, the apparent rate constant (kA) and the adjusted apparent rate constant (kA,A) were determined, respectively. By plotting lnkA and lnkA,A against 1/T resulted two lines, respectively. Then the apparent rate constant at 25 ˚C, kA,25˚C=5.168×10-4(mol×L-1×h-1) and the adjusted apparent rate constant at 25 ˚C, kA,A,25˚C=5.157×10-4(mol×L-1×h-1), was extrapolated, respectively. Both the calculated storage period of the experimented ascorbic acid solution were all 55h by kA,25˚C and kA,A,25˚C，respectively. The results suggested that the change of dissolved oxygen concentration has no effect on the accuracy of classical isothermal experiment in ascorbic acid solution storage period studies. Keywords: Classical isothermal experiment, accuracy, ascorbic acid, dissolved oxygen, storage period.Download Full Article |
Abstract : Effect of Selected Oligosaccharides on the Viability and Fermentation Kinetics of Lactobacillus acidophilus and Lactobacillus casei in Cultured Milk
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Abstract: The study aimed to investigate the effect of fructo-oligosaccharides (FOS) on the growth and fermentation kinetics of Lactobacillus casei LC-01 (LC) and Lactobacillus acidophilus LA5 (LA) in cultured milk. Two commercially available FOS with different degree of polymerization (DP), namely Fibrulose F97 (DP, 2-20) and Fibruline Instant (DP, 3-60) were used at 4% (w/v) and 8% (w/v) respectively during fermentation and storage of cultured milk. Physicochemical properties and acidification kinetic of milk were measured throughout the fermentation. The concentration and DP values of the FOS do not seem to affect the growth of both probiotics during fermentation. Nevertheless, the pH and total soluble solid of milk fermented by both probiotics supplemented with FOS decreased tremendously during fermentation. It is noted that the percentage of lactic acid produced in L. acidophilus is higher than L. casei owing to the metabolic characteristic of the strain. The kinetic of maximum acidification rate Vmax of cultured milk was significantly higher with the addition of FOSs at 4%. However, FOS with lower DP seemed to enhance (p<0.05) the stability of LA in cultured milk during cold storage, but no significant effect on LC. The results of this work indicate that FOS could significantly improve the survival of probiotics in cultured milk especially during refrigerated storage. Keywords: Fructo-oligosaccharides, Lactobacillus acidophilus, Lactobacillus casei, growth, fermentation kinetic.Download Full Article |
Abstract : Investigation of Physical Quality Characteristics of Dry Land and Wet Land Wheat Varieties
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Abstract: The aim of this research study was to determine the physical characteristics of some commercial wheat varieties of dry land and wet land grown in Sindh province. Four irrigated land (Inqulab, TD-1, Kherman, and Sarsabz) wheat varieties and four drought tolerant (TK-3, Marvi, PK-85, Sassi) wheat varieties were collected from their respective areas and subjected to physical analysis. The physical characteristics of dry land and wet land wheat varieties differed significantly. It was observed that dry land wheat varieties higher in length (7.29mm) as compared to wet land wheat varieties (7.05mm). Whereas, wet land wheat varieties higher in breadth (4.97mm), thickness(3.86mm), volume (59.7mm3), geometric mean (10.66mm) and sphericity (1.72%) than those of dry land wheat varieties with breadth (4.15mm), thickness (3.25mm), volume (45.3mm3), geometric mean (9.34mm) and sphericity (1.35%). It is also observed that TKW (47g) of wet land wheat varieties were higher than those of dry land wheat varieties TKW (40.2g). Moreover, falling number (419sec) were recorded higher in wet land wheat varieties than those of dry land wheat varieties falling number (387sec). While, dry land wheat varieties increased in its hardness (55.3%) than those of wet land wheat varieties hardness (51.3%). This study reveals that availability of water and environmental factors are directly related with the nutritional characteristics of wheat varieties. This study revealed that due to more moisture content in wet land wheat varieties TKW, breadth, thickness, volume, geometric mean, falling number and sphericity were recorded as higher than dry land wheat varieties. However, Length and hardness were observed higher in dry land wheat varieties which resulted in better yield of flour as compared with wet land wheat varieties. Keywords: Dry land, wet land, wheat varieties, physical characteristics.Download Full Article |
Abstract : Diabetes Self-Care Activities (Diet & Exercise) and Adherence to Treatment: A Hospital –Based Study among Diabetic Male Patients in Taif, Saudi Arabia
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Abstract: Diabetes mellitus is a complex disorder that requires constant adherence to certain lifestyle measures and medication to achieve good glycaemic control. The main aim of this study was to measure adherence to self- care practices (diet, exercise and medication) among diabetic patients and to identify predicators of adherence. A hospital-based study was conducted in King Abdul Aziz Specialized Hospital, Taif, KSA during June – October 2013. Convenient method of sampling was adopted, whereby all adult (> 18 years) male diabetic patients were recruited. Data was collected through face-to-face interview method using structured questionnaire. Data was processed using the software Statistical Package for Social Science (SPSS) (Version 21). Overall 378 patients were eligible; 191 (50.5%) > 50 years old and nearly two third had secondary or university education. Overweight and obese patients constituted more than two third of the respondents. Generally adherence to diet, exercise was found to be low. Multivariate analysis showed that only presence of other diseases {adjusted OR 2.8 (1.3-6.0), P = 0.011} and marital status {adjusted OR 3.4 (1.0-11.7), P = 0.049} were found to be significantly associated with adherence to diet. Patients’ age was the only predicator for patients’ commitment to practicing exercise {adjusted OR 4.7(1.3-17.8), P = 0.020)}. Non adherence to medication was found to 80.6 % (n=305). In conclusion non-adherence to the studied self-care practices was suboptimal. Proper and continuous health education accompanied with patients’ motivation may improve patients’ adherence. Keywords: Diabetes, self-care activities, diet, exercise, medication, adherence.Download Full Article |
