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Long Shelf-life (long + shelf-life)

Distribution by Scientific Domains

Polymers and Materials Science	50%

Selected Abstracts

Novel Structural Modulation in Ceramic Sensors Via Redox Processing in Gas Buffers

INTERNATIONAL JOURNAL OF APPLIED CERAMIC TECHNOLOGY, Issue 3 2006
Abdul-Majeed Azad
High selectivity, enhanced sensitivity, short response time, and long shelf-life are some of the key features sought in the solid-state ceramic-based chemical sensors. As the sensing mechanism and catalytic activity are predominantly surface-dominated, benign surface features in terms of small grain size, large surface area, high aspect ratio and, open and connected porosity, are required to realize a successful material. In order to incorporate these morphological features, a technique based on rigorous thermodynamic consideration of the metal/metal oxide coexistence is described. By modulating the oxygen partial pressure across the equilibrium M/MO proximity line, formation and growth of new oxide surface on an atomic/submolecular level under conditions of "oxygen deprivation," with exotic morphological features, has been achieved in potential sensor materials. This paper describes the methodology and discusses the results obtained in the case of potential semiconducting ceramic oxide-based carbon monoxide and hydrogen sensors with enhanced characteristics. [source]

(203) Manufacturing Process for a Highly Purified, Stable Liquid Formulation of Botulinum Toxin Type B (MyoblocÔ)

PAIN MEDICINE, Issue 3 2001
Andrew Grethlein
Botulinum toxin type B (BoNT-B; MyoblocÔ) is a new botulinum toxin with demonstrated efficacy in patients with cervical dystonia, and has been found to decrease neck pain associated with this disorder. Developmental work has led to the commercial-scale production of a uniform, highly purified toxin complex in a liquid formulation. Production of BoNT-B involves fermentation, recovery and purification from Clostridium botulinum. The reliability and robustness of the process were tested by altering critical process parameters (eg, pH, temperature) and showing that a high-quality product resulted even in conditions detrimental to C botulinum fermentation. Consistency and key quality attributes (purity, complex integrity, percent nicking, specific activity) of the toxin were assessed using a series of biochemical tests, which were validated as precise and accurate and are now routinely used in quality control analysis. Results confirmed production of an intact, uniform toxin complex with consistent purity, percentage nicking (a measure of toxin activation) of over 70%, and specific activity over 90 U/ng in three manufacturing runs. BoNT-B is manufactured as a slightly acidic liquid formulation that maintains complex integrity, reducing the potential for generating neutralizing antibodies. The potency of drug substance, dilute bulk solution, and finished product was shown to be reliable using the validated mouse intraperitoneal LD50 potency assay. The liquid formulation of BoNT-B was found to be stable for at least 9 months at 25°C and at least 3 years at 2,8°C. BoNT-B has a long shelf-life and may be produced on a commercial scale reliably and reproducibly, making it readily available and convenient to store and use. Support of Elan Pharmaceuticals is gratefully acknowledged. [source]

Amphiphilic polyelectrolyte for stabilization of multiple emulsions,

POLYMER INTERNATIONAL, Issue 4 2003
Fanny Michaut
Abstract Multiple emulsions are complex thermodynamically unstable systems where both types of emulsion coexist. We investigated the stability behaviour of water-in-oil-in-water (W/O/W) emulsions formulated with a hydrophobically modified poly(sodium acrylate) emulsifier at the outer interface and a monomeric surfactant (span 80) at the inner interface. Their stability was tested through release kinetics of a marker (NaCl) initially encapsulated in the aqueous droplets, and by rheology. Slow release rates and remarkably long shelf-life were obtained compared to typical multiple emulsions stabilized by two commonly used surfactants (span 80 and tween 20). In addition, we prepared stable highly concentrated multiple emulsions. Their rheological behaviour indicated that the internal interface was essentially covered with span 80. Thus, transportation of the polymer across the oil phase is limited, which in turn explains, at least partially, the stability improvement in the presence of the polymeric emulsifier. Finally, the long lifetime of the emulsions allowed study by diffusing wave spectroscopy of the interactions between the droplets and the globule surface which are important for understanding the destruction mechanisms of multiple emulsions. © 2003 Society of Chemical Industry [source]

Lebensmittelverpackungen: Alltäglich und doch unscheinbar

CHEMIE IN UNSERER ZEIT (CHIUZ), Issue 2 2007
Frank Welle Dr.
Abstract Fast alle Lebensmittel werden heute in Verpackungen angeboten. Damit das Aroma des Lebensmittels auch beim Verbraucher ankommt, müssen Verpackungen optimal auf die abgefüllten Lebensmittel abgestimmt sein. Mit speziellen Verbundfolien, Additiven, Sauerstoff- und Lichtbarrieren werden Verpackungen auf die Lebensmittelgruppen abgestimmt. Mit "Aktiven und Intelligenten Verpackungen" wird weiterhin versucht, aktiv die Schlüsselparameter des Qualitätserhalts zu beeinflussen sowie den Lebensweg des verpackten Lebensmittels aufzuzeigen. All diese Entwicklungen dienen dazu, frische Lebensmittel mit einer langen Haltbarkeit und einem hohen Genusswert auf den Markt zu bringen. Almost all foods are nowadays sold in packaging. In order for the aroma and taste of foods to be fully experienced by consumers, packaging systems must be optimally designed for specific types of foods. This is achieved using special laminated films, additives, oxygen barriers and light barriers. "Active and intelligent packaging systems" are also being employed to actively influence key parameters for quality stability and to monitor the life cycle of packaged foods. All these developments are allowing fresh foods with a long shelf-life and high nutritional and enjoyment value to be sold in the marketplace. [source]