To see the other types of publications on this topic, follow the link: Gelatin Molded.
Journal articles on the topic 'Gelatin Molded'
Create a spot-on reference in APA, MLA, Chicago, Harvard, and other styles
Consult the top 37 journal articles for your research on the topic 'Gelatin Molded.'
Next to every source in the list of references, there is an 'Add to bibliography' button. Press on it, and we will generate automatically the bibliographic reference to the chosen work in the citation style you need: APA, MLA, Harvard, Chicago, Vancouver, etc.
You can also download the full text of the academic publication as pdf and read online its abstract whenever available in the metadata.
Browse journal articles on a wide variety of disciplines and organise your bibliography correctly.
1
Dubrovina, S. S., V. A. Grohovskiy, S. Yu Dubrovin, E. D. Obluchinskaya, and E. V. Gorshenina. "A new direction of Pollock use." Fisheries, no. 4 (February 27, 2025): 119–28. https://doi.org/10.36038/0131-6184-2024-4-119-128.
Full textAbstract:
A fundamentally new molded fish product has been developed, characterized by the use of dried salted pollock fillet and gelatin solution as a structure-forming agent in the formulation. An algorithm for manufacturing the product has been developed, and the main prescription components have been determined. The three-component composite composition of the new molded product has been optimized, including gelatin solution and crushed salted-dried flounder-ruff meat and pollock meat. The recommended shelf life of the product has been determined.
2
Dubrovina, S. S., V. A. Grohovskiy, and S. Y. Dubrovin. "Half-dried fish with improved properties." Proceedings of the Voronezh State University of Engineering Technologies 84, no. 4 (2023): 133–40. http://dx.doi.org/10.20914/2310-1202-2022-4-133-140.
Full textAbstract:
The research of gelling ability of different grades of food gelatin has been conducted, analytical researches have been carried out to establish the possibility of using a mass and inexpensive object of fishing - pollack for food purposes; the technological scheme of making a new structured fish product has been developed and experiments on its making have been carried out. There has been developed a scale of organoleptic evaluation of structured fish product quality, including significance coefficients, the highest of which are typical sensory indices: appearance, taste, consistency, flavour and also point scale of chewing degree of the molded product. As a result of organoleptic evaluation of structured fish products we have determined close to optimal correlation between fish and structurer of salt-dried finely-milled meat from the total mass of the system. The created product with the indicated ratio of fish and gelatin has got the highest score according to organoleptic evaluation, which testifies to its excellent quality characteristics. The results of investigations show the technological perspectivity of the developed new molded product of salted and dried pollock using as a structure-forming agent the water solution of gelatin of 220 bloom grade in concentration of 10 % at a ratio of fish and gelatinous components 3:7.
3
Bunch, Elaine A. "Spectrophotometric Determination of Aminacrine Hydrochloride in Creams, Jellies, and Suppositories: Interlaboratory Study." Journal of AOAC INTERNATIONAL 70, no. 3 (1987): 560–65. http://dx.doi.org/10.1093/jaoac/70.3.560.
Full textAbstract:
Abstract A previously reported visible spectrophotometric method for the analysis of aminacrine hydrochloride in creams, jellies, and suppositories was studied collaboratively by 8 laboratories. Aminacrine hydrochloride was extracted into acidic ethanol and its visible spectrum recorded. The amount present was calculated by determining the net absorbance between the absorbance maximum at about 402 nm and one-half the sum of the absorbance of the minima at about 389 and 412 nm. Each collaborator received 4 creams (0.2%), 1 jel (0.2%), 1 molded suppository (6 mg/3.198 g), and 2 gelatin-encapsulated suppository samples (12 mg/6.661 g and 14 mg/6.863 g). The cream samples included blind duplicates prepared to contain 0.212% aminacrine hydrochloride, 15% sulfanilamide, and 2% allantoin. Mean recovery for the authentic cream was 104.7% with a coefficient of variation (CV) of 9.22%. The commercial products contained these respective amounts (CVs): creams, 100.0% (2.48%) and 101.5% (2.16%); jel, 118.0% (9.58%); molded suppository, 102.7% (1.88%); and gelatin encapsulated suppositories, 93.1% (1.0%) and 94.3% (1.60%). Standard aminacrine hydrochloride provided for the study was 99.6% pure by nonaqueous titration. Thin layer chromatographic identification of aminacrine hydrochloride was also tested collaboratively. The method was not adopted by AOAC.
4
Golden, Andrew P., and Joe Tien. "Fabrication of microfluidic hydrogels using molded gelatin as a sacrificial element." Lab on a Chip 7, no. 6 (2007): 720. http://dx.doi.org/10.1039/b618409j.
Full text
5
Arni, L. S., L. Purnamayati, and P. H. Riyadi. "Effect of Chitosan on Physical Characteristic of Tapioca Edible Film with Ariid Catfish Bone Gelatin (Arius thalassinus)." IOP Conference Series: Earth and Environmental Science 1224, no. 1 (2023): 012037. http://dx.doi.org/10.1088/1755-1315/1224/1/012037.
Full textAbstract:
Abstract Ariid catfish is a demersal fish species with a high production rate. Fishbone is a by-product with protein content converted into gelatin. Gelatin can be utilized as an edible film due to its low water resistance and low tensile strength so that a suitable polymer is needed to form a good film, namely chitosan and tapioca starch. This study aimed to determine the effect of chitosan on the characteristics and the best formulation of tapioca edible film with ariid catfish bone gelatin. The method of making the edible film is by extracting gelatin, then gelatin is mixed with tapioca starch, chitosan and glycerol, then molded and dried. This research was a laboratory experiment using a completely randomized design (CRD) of 4 treatments, namely different concentrations of gelatin:chitosan (20:0%, 15:5%, 10:10%, and 5:15%) with 3 repetitions. The testing parameters observed were tensile strength, elongation, thickness, solubility, water vapor transmission rate and Scanning Electron Microscope (SEM). The best edible film was produced from the treatment of 10% gelatin and 10% chitosan with a tensile strength value of 2.62 Mpa; elongation of 17.4%; water vapor transmission rate of 5.96 g/m2/hour; solubility of 35.22% and thickness of 0.17 mm and SEM observations showed that the edible film morphology was smoother, compact and not hollow.
6
Balabram, Sara Kierulff, Larissa Tessaro, Maria Eduarda de Almeida Astolfo, Pedro Augusto Invernizzi Sponchiado, Stanislau Bogusz Junior, and Bianca C. Maniglia. "Development of NADES–Annatto Seed Extract for Enhancing 3D Printed Food Designed for Dysphagia Patients." Foods 14, no. 9 (2025): 1604. https://doi.org/10.3390/foods14091604.
Full textAbstract:
This study develops a 3D printed food designed for dysphagia patients, incorporating a natural deep eutectic solvent (NADES)–annatto seed extract. The objective was to enhance textural properties and bioactive retention in food matrices tailored for individuals with swallowing difficulties. NADES extraction was compared to ethanol, with the extracts incorporated into gelatin and starch hydrogels. Gelatin, a widely used biopolymer, improved mechanical properties and printability, ensuring a cohesive and structured matrix for 3D printing. Textural analysis showed that starch-based 3D printed hydrogels exhibited lower hardness, adhesiveness, and gumminess compared to molded samples, making them more suitable for dysphagia-friendly diets than gelatin-based formulations. The IDDSI fork test confirmed that selected 3D printed samples met essential texture requirements for safe consumption by dysphagia patients. The combination of NADES-extracted bioactive compounds and 3D printing enabled the development of functional foods with optimized texture and nutritional properties. Additionally, gelatin played a key role in enhancing elasticity and structural integrity in printed samples, reinforcing its potential for food texture modification. This study presents an innovative approach to dysphagia-friendly food formulation, integrating green extraction methods with advanced food processing technologies, paving the way for safer, nutritionally enhanced, and customizable functional foods for individuals with swallowing disorders.
7
Hossan, MJ, MA Gafur, MM Karim, and AA Rana. "Mechanical properties of Gelatin Hydroxyapatite composite for bone tissue engineering." Bangladesh Journal of Scientific and Industrial Research 50, no. 1 (2015): 15–20. http://dx.doi.org/10.3329/bjsir.v50i1.23805.
Full textAbstract:
In this study, hydroxyapatite (HAp) and gelatin (GEL) scaffolds were prepared to mimic the mineral and organic component of natural bone. The raw material was first compounded and resulting composite were molded into the petridishes. Using Solvent casting process, it is possible to produce scaffolds with mechanical and structural properties close to natural trabecular bone.The mechanical properties of composites were investigated by Thermo-mechanical analyzer (TMA), Vickers microhardness tester, Universal testing machine. It was observed that the composite has maximum tensile strength of 37.13MPa ( oven drying) and % elongation of 7.68 (Oven drying) and 2.04 (Natural drying) at 15% of Hap respectively. These results demonstrate that the prepared composite scaffold is a potential candidate for bone tissue engineering.Bangladesh J. Sci. Ind. Res. 50(1), 15-20, 2015
8
Pedrosa, Thiago Cajú, Rossanna Trócolli, Wladymyr Jefferson Bacalhau de Sousa, et al. "Development of Gelatin/Misoprostol Compounds for Use in Pregnancy Failures." Materials 14, no. 23 (2021): 7250. http://dx.doi.org/10.3390/ma14237250.
Full textAbstract:
Early abortion is one of the most common complications during pregnancy. However, the frequent handling of the genital region, more precisely the vagina, which causes discomfort to patients in this abortion process due to the frequency of drug insertion, as four pills are inserted every six hours, has led to the search for alternatives to alleviate the suffering caused by this practice in patients who are already in a shaken emotional state. Hence, this work aimed to develop composites of gelatin and misoprostol, using a conventional single-dose drug delivery system. These composites were prepared by freeze/lyophilization technique, by dissolving the gelatin in distilled water, with a concentration of 2.5% (w/v), and misoprostol was incorporated into the gelatin solution at the therapeutic concentration (800 mcg). They were subsequently molded, frozen and lyophilized. The samples of the composites were then crosslinked with sodium tripolyphosphate (TPP) 1% (v/v) with respect to the gelatin mass for 5 min. The characterization techniques used were: Optical Microscopy (OM), Fourier Transformed Infrared Spectroscopy (FTIR), Thermogravimetry (TG), Swelling, Biodegradation and Cytotoxicity. In OM it was observed that the addition of the drug improved the cylindrical appearance of the compounds, in comparison with the sample that was composed of only gelatin. There was a reduction in the degree of swelling with the addition of the drug and crosslinking. The cytotoxicity test indicated the biocompatibility of the material. Based on the results obtained in these tests, the composites have therapeutic potential for uterine emptying in pregnancy failures, especially in the first trimester.
9
Guillén-Carvajal, Karen, Benjamín Valdez-Salas, Ernesto Beltrán-Partida, Jorge Salomón-Carlos, and Nelson Cheng. "Chitosan, Gelatin, and Collagen Hydrogels for Bone Regeneration." Polymers 15, no. 13 (2023): 2762. http://dx.doi.org/10.3390/polym15132762.
Full textAbstract:
Hydrogels are versatile biomaterials characterized by three-dimensional, cross-linked, highly hydrated polymeric networks. These polymers exhibit a great variety of biochemical and biophysical properties, which allow for the diffusion of diverse molecules, such as drugs, active ingredients, growth factors, and nanoparticles. Meanwhile, these polymers can control chemical and molecular interactions at the cellular level. The polymeric network can be molded into different structures, imitating the structural characteristics of surrounding tissues and bone defects. Interestingly, the application of hydrogels in bone tissue engineering (BTE) has been gathering significant attention due to the beneficial bone improvement results that have been achieved. Moreover, essential clinical and osteoblastic fate-controlling advances have been achieved with the use of synthetic polymers in the production of hydrogels. However, current trends look towards fabricating hydrogels from biological precursors, such as biopolymers, due to the high biocompatibility, degradability, and mechanical control that can be regulated. Therefore, this review analyzes the concept of hydrogels and the characteristics of chitosan, collagen, and gelatin as excellent candidates for fabricating BTE scaffolds. The changes and opportunities brought on by these biopolymers in bone regeneration are discussed, considering the integration, synergy, and biocompatibility features.
10
Strother, Heather, Rachael Moss, and Matthew B. McSweeney. "Comparison of 3D printed and molded carrots produced with gelatin, guar gum and xanthan gum." Journal of Texture Studies 51, no. 6 (2020): 852–60. http://dx.doi.org/10.1111/jtxs.12545.
Full text
11
Martucci, J. F., and R. A. Ruseckaite. "Tensile properties, barrier properties, and biodegradation in soil of compression-Molded gelatin-dialdehyde starch films." Journal of Applied Polymer Science 112, no. 4 (2009): 2166–78. http://dx.doi.org/10.1002/app.29695.
Full text
12
Carvalho, R. N. L., S. C. Matias, N. M. T. Lourenço, and L. P. Fonseca. "SEM characterization of gelatin-ionic liquid functional polymers." Microscopy and Microanalysis 19, S4 (2013): 137–38. http://dx.doi.org/10.1017/s143192761300130x.
Full textAbstract:
ION JELLY® patented technology is based on the cross-linking of Ionic Liquids (ILs) with Gelatin that results in a viscous gel that can be molded into a film or a block, and solidifies by cooling below 35 ºC . The outcome of this combination is a transparent, light and flexible conductive polymer that adapts perfectly to a great variety of surfaces. Some of the key properties of ION JELLY® are: high stability up to 180ºC, large electrochemical window and bio-compatibility. Taking in consideration the attractive attributes of ILs, that provide a stable and friendly environment for the enzymes, where they retain their catalytic activity, combined with the morphologic advantage of gelatin, we have decided to study this new protein-ionic-based material regarding water content, swelling behaviour, and structural morphology by scanning electron microscopy (SEM).The properties of [emim][EtSO4] and [bmim][N(CN)2] ION JELLY® films were compared with those of solely gelatin. Thin films were prepared with different amounts of water or phosphate buffer and left to maturate in a controlled atmosphere for 4 days. Swelling was carried out in water at 4ºC and films were lyophilized afterwards. SEM images of ION JELLY® and gelatin films were obtained prior and after these steps.ION JELLY® films were rubbery while gelatin films were glassy. Water-made ION JELLY® had completely smooth surfaces, just like gelatin, but buffer-made ION JELLY® exhibited salt crystals on the surface, as well as some superficial pores (Figure 1). Free water content in [emim][EtSO4] ION JELLY® was found to be greater than [bmim][N(CN)2] ION JELLY® and gelatin.The swelling ratio of both types of ION JELLY® was close to 100%, while gelatin swelled 8 times more. The swollen lyophilized gelatin films formed a heterogeneous and highly porous network (Figure 2), while ION JELLY® films were more homogeneous with a lower degree of porosity (Figure 3).These results showed that ION JELLY® is a polymer with a more tightly bound structure than gelatin. This material allows water to penetrate, but possesses a higher rigidity that prevents too much mobility of the polymeric chains. Considering that it’s a biocompatible polymer, lyophilized swollen ION JELLY® could have potential applications as a scaffold for biological material.Financial support received from the Portuguese Science and Technology foundation (Fundação para a Ciência e Tecnologia) under the grants SFRH/BD/77568/2011, PTDC/EBB-BIO/114288/2009, PTDC/EBB-BI/099237/2008 and SFRH/BPD/41175/2007 and Projecto Estratégico IBB: PEst – OE/EQB/LA0023/2011
13
Lee, Sol-Hee, and Hack-Youn Kim. "Utilization of By-Products from Livestock: Study on the Mechanical and Thermal Properties of Biodegradable Containers Made with Pork Skin Gelatin Polymer." Foods 11, no. 16 (2022): 2513. http://dx.doi.org/10.3390/foods11162513.
Full textAbstract:
This study aimed to develop a biodegradable container made of pork gelatin. Gelatin was extracted from pork skin by hot water at 80 °C, and containers were prepared by adding eggshell powder (20%) as a pore agent, and walnut powder (0.08 wt%; PEW1, 0.14 wt%; PEW2) to improve hardness. The blends were molded for each experiment and dried at 30 °C for 24 h, at 40 °C for 16 h, and at 121 °C for 16 h. The containers were analyzed with respect to morphological (SEM; scanning electron microscope), mechanical (tensile strain and stress), and thermal (DSA; differential scanning calorimetry and TGA; thermogravimetric analysis) properties, as well as biodegradability. SEM investigation showed a smoother surface for PEW1 than for PEW2. The tensile stress of PEW2 (37.86 MPa) was significantly higher than that of PEW1 (28.40 MPa), and the melting enthalpies were 137.60 J/g (PEW1) and 309.60 J/g (PEW2). TGA showed similar properties, but PEW2 contained more lignin; therefore, its decomposition temperature was higher. The PEW1 and PEW2 containers were completely biodegraded after approximately 7 and 11 weeks, respectively. Walnut shell powder increased the hardness, but slowed the biodegradation process. The applications of this biodegradable container are short-lived products such as food packaging.
14
Liparoti, Sara, Stefania Mottola, Gianluca Viscusi, et al. "Production of Mesoglycan/PCL Based Composites through Supercritical Impregnation." Molecules 27, no. 18 (2022): 5800. http://dx.doi.org/10.3390/molecules27185800.
Full textAbstract:
The development of targeted therapies for wound repair is knowing a growing interest due to the increasing aging of the population and the incidence of chronic pathologies, mainly pressure ulcers. Among molecules recruiting cell populations and promoting the formation of new vital tissue, sodium mesoglycan (MSG) has been proven to be effective in wound healing. In this work, MSG impregnation of polymer matrices has been attempted by a supercritical carbon dioxide-based process. Polymeric matrices are composed of polycaprolactone blends, where water-soluble polymers, polyethylene glycol, polyvinyl pyrrolidone, gelatin, and thermoplastic starch, have been employed to modulate the MSG release, making the devices potentially suitable for topical administrations. Two different techniques have been used to obtain the films: the first one is compression molding, producing compact and continuous structures, and the second one is electrospinning, producing membrane-like designs. A higher amount of MSG can be loaded into the polymeric matrix in the membrane-like structures since, in these films, the impregnation process is faster than in the case of compression molded films, where the carbon dioxide has firstly diffused and then released the active molecule. The type of water-soluble polymer influences the drug release rate: the blend polycaprolactone-gelatin gives a prolonged release potentially suitable for topical administration.
15
Bagde, Arvind, Mina Messiha, and Mandip Singh. "Development and Characterization of Cannabidiol Gummy Using 3D Printing." Gels 11, no. 3 (2025): 189. https://doi.org/10.3390/gels11030189.
Full textAbstract:
Oropharyngeal dysphagia and pain are prevalent concerns in the geriatric population. Therefore, this study investigates advances in the development of cannabidiol (CBD) gummies using 3D printing technology and compares them to commercially available molded gummies for pain management. A gelatin-based CBD formulation was prepared and printed using a syringe-based extrusion 3D printer. The formulation’s rheological properties were assessed, and the printed gummies were characterized using a texture analyzer. Drug content was analyzed using HPLC, and in vitro dissolution studies were conducted in phosphate buffer (pH 1.2 and 6.8). Our results demonstrated that the gelatin-based formulation had shear-thinning rheological properties for 3D printing at a temperature of 38.00 °C, filament diameter of 26 mm and flow of 110%. The optimized printing parameters produced gummies with higher elasticity compared to marketed gummies and comparable toughness. Drug content analysis showed 98.14 ± 1.56 and 97.97 ± 2.14% of CBD in 3D-printed and marketed gummies, respectively. Dissolution studies revealed that both gummy types released 100% of the drug within 30 min in both pH 1.2 and 6.8 buffers. Overall, 3D printing enables customizable CBD gummies with optimized release and offer a personalized and patient-friendly alternative to traditional oral forms for geriatric care.
16
Sejal, Telang* Irshad Ahmad Aishwarya Shrirao Vaibhavi Shenmare Sakshi Rewatkar. "Formulation And Evaluation of Herbal Eye Patches for Under-Eye Hydration and Dark Circle Reduction." International Journal of Pharmaceutical Sciences 3, no. 5 (2025): 1810–19. https://doi.org/10.5281/zenodo.15385673.
Full textAbstract:
The study aims at creating herbal eye patches that will aid in enhancing under-eye hydration and reducing dark circles. By the application of natural ingredients such as potato peel powder, licorice extract, aloe vera gel, Glycerin, and rose water, the study places high emphasis on the medicinal properties of these ingredients in addressing typical cosmetic problems involving thin skin around the eyes. The strategy involved the fabrication of cotton pads and gelatin-molded eye patches, and their subsequent analysis to assess their physical properties, stability, and efficacy. Results indicated that the patches prepared were of good texture, flexibility, and adhesion and that significant improvement in skin hydration and dark circle elimination was observed as per users' feedback. The study concludes that these herbal eye patches offer a safe, effective, and affordable alternative to their chemical counterparts, promoting the use of natural products in skincare therapy.
17
Song, Ke Dong, Peng Fei Wen, Tian Qing Liu, Li Li Jiang, and Guan Yu Mei. "Fabrication, Surface Modification and Analysis of Biocompatibility of Biologic Chitosan Scaffold." Key Engineering Materials 373-374 (March 2008): 654–57. http://dx.doi.org/10.4028/www.scientific.net/kem.373-374.654.
Full textAbstract:
In this study, the surface modification and biocompatibility of the biologic chitosan scaffold were investigated. The chitosan scaffold with excellent reticular structure was attained after being purified, emulsionized, cross-linked, molded and freeze-dried step by step by using the native materials, coming from such as lobster shell, crab shell etc.. After that, its surface modification was operated with film coating by using gelatin. Then the bone marrow mesenchymal stem cells (BMSCs) derived from New Zealand rabbits were used as the seed cells and were inoculated onto the modified biologic chitosan scaffolds at 3×105 cells/ml to investigate the biocompatibility and bone conductive efficiency of this kind of scaffold in static culture for one week. As a control, the cell suspensions with same densities were inoculated onto the chitosan scaffold without being treated. During the whole culture process, the cellular adherence and expansion were observed under inverted microscope. After culture, the biological properties of the fabricated cell-scaffold tissues were detected by scanning electron microscope (SEM) and HO/PI fluorescent double staining. The results showed that the biologic chitosan scaffold treated with gelatin or rat-tail collagen promoted a higher adhesion and proliferation of BMSCs in comparison to the untreated samples. Besides, the BMSCs within the treated scaffold were more regular and well-distributed than those in untreated one. It is concluded that this kind of surface modification can be used to change the physicochemical properties of chitosan scaffold. The improved biologic chitosan scaffold is suitable to be an ideal biomedical scaffold for tissue engineering.
18
Ressler, Antonia. "Chitosan-Based Biomaterials for Bone Tissue Engineering Applications: A Short Review." Polymers 14, no. 16 (2022): 3430. http://dx.doi.org/10.3390/polym14163430.
Full textAbstract:
Natural bone tissue is composed of calcium-deficient carbonated hydroxyapatite as the inorganic phase and collagen type I as the main organic phase. The biomimetic approach of scaffold development for bone tissue engineering application is focused on mimicking complex bone characteristics. Calcium phosphates are used in numerous studies as bioactive phases to mimic natural bone mineral. In order to mimic the organic phase, synthetic (e.g., poly(ε-caprolactone), polylactic acid, poly(lactide-co-glycolide acid)) and natural (e.g., alginate, chitosan, collagen, gelatin, silk) biodegradable polymers are used. However, as materials obtained from natural sources are accepted better by the human organism, natural polymers have attracted increasing attention. Over the last three decades, chitosan was extensively studied as a natural polymer suitable for biomimetic scaffold development for bone tissue engineering applications. Different types of chitosan-based biomaterials (e.g., molded macroporous, fiber-based, hydrogel, microspheres and 3D-printed) with specific properties for different regenerative applications were developed due to chitosan’s unique properties. This review summarizes the state-of-the-art of biomaterials for bone regeneration and relevant studies on chitosan-based materials and composites.
19
Almeida, Krystina A. Lema, Charles G. Aldrich, and Kadri Koppel. "PSXI-30 Descriptive sensory evaluation of rotary molded sorghum-based dog treats supplemented with soluble animal protein." Journal of Animal Science 98, Supplement_4 (2020): 318. http://dx.doi.org/10.1093/jas/skaa278.567.
Full textAbstract:
Abstract Treats are food products given to dogs to strengthen bonds between owners and pets. Most treats on the market are made of wheat, mostly because of gluten binding properties. While sorghum lacks gluten, soluble animal proteins could be used as binders instead. The objective of this study was to evaluate appearance, aroma, flavor, texture/mouthfeel, and aftertaste of rotary-molded dog treats made with white (WS) or red (RS) whole sorghum flours. The sorghum biscuits were prepared with spray-dried plasma (SDP), gelatin (GL), egg protein (EP), or no protein (NC). All were compared to a positive control made with whole wheat flour (WF-GTN). The trained sensory panel identified 27 attributes. The products were evaluated on a scale from 0 to 15, using a consensus approach. A Principal Component Analysis (PCA) with XLSTAT Statistical Software and radar plots were created to visualize correlations between treatments and attributes. Brown and surface cracks were the most differentiating attributes: RS and WS biscuits with SDP or EP resulted in a darker appearance (10.0–14.0), while NC biscuits had more surface cracks (10.0–12.0). Aroma attributes did not vary significantly among samples, except for the overall intensity that was higher for RS-EP (7.0). Grainy was the main flavor and aftertaste, ranging from 4.0–7.0. Other flavors such as cardboard, leavening, starchy, and toasted were perceived in less proportion (2.0–4.0). Initial crispness, hardness, and fracturability were more pronounced in EP treatments (11.0–14.5). All biscuits had less hardness, less cohesiveness of mass, and more particle residuals when compared to the control WF-GTN. This work indicated that formulation had a bigger effect on texture and product appearance rather than flavor, aroma, or aftertaste. These results can be used as insights for pet owners’ interpretation and as preliminary data to describe dog preferences, which may complement instrumental analyses.
20
Wang, Tianyu, Xiaoqing Yin, Ziyi Zhang, Xin Li, and Yang Chen. "Synergistic Toughening of SiC Whiskers in Gel Injection Molded Oral Braces." Scientific Journal of Technology 5, no. 3 (2023): 116–22. http://dx.doi.org/10.54691/sjt.v5i3.4530.
Full textAbstract:
ZTA ceramic materials are widely used in the field of orthodontics, however, the existing material preparation and its properties do not meet the requirements of orthodontic instruments. In this paper, SiC whiskers with high purity, high aspect ratio and stable properties were prepared by adding high hydrogen-containing silicone oil to ZTA ceramics to improve their fracture toughness and densities, and the ceramic matrix was prepared by gelation, curing and sintering with cellulose acrylic acid graft co-polymer as binder. In particular, the synergistic toughening effect with zirconia in the gel-injected film of oral bracket materials.
21
Chen, Cheng, Zhi Qiang Dong, Guang Cai Mei, Zhan Hong Li, and Zhi Gang Zhu. "One-Pot Preparation of Physical Hydrogel-Based Photonic Crystal." Materials Science Forum 939 (November 2018): 127–32. http://dx.doi.org/10.4028/www.scientific.net/msf.939.127.
Full textAbstract:
We developed a one-pot method for the fabrication of hydrogel-based photonic crystal (PC) materials. An array of monodisperse colloids was self-assembled within a polymer solution, which generates a visible light diffractable photonic mixture. This mixture was molded and gelated into a hydrogel PC material by freeze-thaw treatment. Drug release as well as the structure colour changing properties of the PC hydrogels were discussed, and the experiment results revealed that our one-pot design and the associated modification approach has potential in efficient fabrication of PC materials.
22
Lee, Myeong Gi, and Won Byong Yoon. "Developing an Effective Method to Determine the Heat Transfer Model in Fish Myofibrillar Protein Paste with Computer Simulation Considering the Phase Transition on Various Dimensions." International Journal of Food Engineering 12, no. 9 (2016): 889–900. http://dx.doi.org/10.1515/ijfe-2016-0084.
Full textAbstract:
Abstract Numerical simulation was performed to evaluate thermal patterns of Alaska pollock (AP) surimi paste depending on the dimension and the phase transition of sol to gel during conventional water bath cooking. AP surimi paste (76 and 80 % moisture) was molded into 2, 3.5, and 5 cm cubes and heated at 90 °C. Three simulation models were developed: using average thermal properties in the cooking temperature range from 20 to 90 °C (model A); the thermal properties at the average temperature of each dimension (model B); and the thermal properties including the phase transition region of each dimension (model C). Model A showed a relatively large deviation between the simulation and experiment. Model B reflected the effect of dimension on gelation and showed better fitness (maximum RMSE=5.01 °C). The highest fitness (maximum RMSE=1.67 °C) was observed with model C reflecting both dimension difference and a phase transition.
23
Morales-Garcia, Lizzet, and Camilo Andrés Rodríguez-Nieto. "Medidas no convencionales en libros de texto mexicanos. Un análisis desde la Etnomatemática y el Enfoque ontosemiótico." Journal of Research in Mathematics Education 11, no. 1 (2022): 33–70. http://dx.doi.org/10.17583/redimat.8646.
Full textAbstract:
El propósito de esta investigación fue el tratamiento de las unidades de medida no convencional promovidas en libros de texto de Matemáticas de la Educación Primaria en México. Se consideraron nociones teóricas y metodológicas del Programa Etnomatemática y el Enfoque Ontosemiótico (EOS). Como resultado se evidencia que, en los libros de texto se promueve el uso de unidades de medida de longitud (paso, codo, cuarta, dedo, vara, palmo, hilo o cordón y tira de papel); de capacidad (vaso y el molde de gelatina); de peso (sopeso, y balanza) y de tiempo (palmadas y reloj de arena).Donde las configuraciones epistémicas de objetos primarios permitieron caracterizar estas unidades de medida en términos de situaciones-problema, lenguaje, concepto-definición, procedimientos, proposiciones y argumentos. Se concluye que, las unidades de medida presentado en este estudio son el son el no convencional que ofrecen los materiales curriculares, para que los estudiantes y profesores, realicen procesos de medición, equivalencias y conversiones, así como resolver problemas extramatemáticos para contribuir al desarrollo de las competencias en torno al tema de la medida. Además, permite que el profesor reconozca la diversidad de unidades de medidas y las vincule con el contexto escolar de sus estudiantes.
24
White, Gracie M., Amanda P. Siegel, and Andres Tovar. "Optimizing Thermoplastic Starch Film with Heteroscedastic Gaussian Processes in Bayesian Experimental Design Framework." Materials 17, no. 21 (2024): 5345. http://dx.doi.org/10.3390/ma17215345.
Full textAbstract:
The development of thermoplastic starch (TPS) films is crucial for fabricating sustainable and compostable plastics with desirable mechanical properties. However, traditional design of experiments (DOE) methods used in TPS development are often inefficient. They require extensive time and resources while frequently failing to identify optimal material formulations. As an alternative, adaptive experimental design methods based on Bayesian optimization (BO) principles have been recently proposed to streamline material development by iteratively refining experiments based on prior results. However, most implementations are not suited to manage the heteroscedastic noise inherently present in physical experiments. This work introduces a heteroscedastic Gaussian process (HGP) model within the BO framework to account for varying levels of uncertainty in the data, improve the accuracy of the predictions, and increase the overall experimental efficiency. The aim is to find the optimal TPS film composition that maximizes its elongation at break and tensile strength. To demonstrate the effectiveness of this approach, TPS films were prepared by mixing potato starch, distilled water, glycerol as a plasticizer, and acetic acid as a catalyst. After gelation, the mixture was degassed via centrifugation and molded into films, which were dried at room temperature. Tensile tests were conducted according to ASTM D638 standards. After five iterations and 30 experiments, the films containing 4.5 wt% plasticizer and 2.0 wt% starch exhibited the highest elongation at break (M = 96.7%, SD = 5.6%), while the films with 0.5 wt% plasticizer and 7.0 wt% starch demonstrated the highest tensile strength (M = 2.77 MPa, SD = 1.54 MPa). These results demonstrate the potential of the HGP model within a BO framework to improve material development efficiency and performance in TPS film and other potential material formulations.
25
Camenforte, Ruby Ann M., Jason Colte, Richard Sumalinog, Sylvester Sanchez, and Jaimal Williamson. "Understanding Mold Compound Behavior on Flip Chip QFN Packages." International Symposium on Microelectronics 2018, no. 1 (2018): 000125–28. http://dx.doi.org/10.4071/2380-4505-2018.1.000125.
Full textAbstract:
Abstract Overmolded Flip Chip Quad Flat No-lead (FCQFN) is a low cost flip chip on leadframe package where there is no need for underfill, and is compatible with Pb free or high Pb metallurgy. A robust leadframe design, quality solder joint formation and an excellent molding process are three factors needed to assemble a high performance FCQFN. It combines the best of both wirebonded QFN and wafer chip scale devices. For example, wafer chip scale has low resistance, but inadequate thermal performance (due to absence of thermal pad), whereas wirebonded QFN has good thermal performance (i.e., heat dissipated through conductive die attach material, through the pad and to the board) but higher resistance. Flip chip QFN combines both positive aspects – that is: low resistance and good thermals. One of the common defects for molded packages across the semiconductor industry is the occurrence of mold voiding as this can potentially affect the performance of a device. This paper will discuss how mold voiding is mitigated by understanding the mold compound behavior on flip chip QFN packages. Taking for example the turbulent mold flow observed on flip chip QFN causing mold voids. Mold compound material itself has a great contribution to mold voids, hence defining the correct attributes of the mold compound is critical. Altering the mold compound property to decrease the mold compound rheology is a key factor. This dynamic interaction between mold compound and flip chip QFN package configuration is the basis for a series of design of experiments using a full factorial matrix. Key investigation points are establishing balance in mold compound chemistry allowing flow between bump pitch, as well as the mold compound rheology, where gelation time has to be properly computed to allow flow across the leadframe. Understanding the flow-ability of mold compound for FCQFN, the speed of flow was optimized to check on its impact on mold voids. Mold airflow optimization is also needed to help fill in tighter bump spacing but vacuum-on time needs to be optimized as well.
26
Silva, Filipe Vieira, Thiago de Oliveira Ghammachi, Bruna Franco Candia, and Bárbara Luiza Pereira. "Agentes hemostáticos detalhados em cirurgia: uma revisão da literatura." Journal Archives of Health 5, no. 3 (2024): e1985. http://dx.doi.org/10.46919/archv5n3espec-300.
Full textAbstract:
Introdução: Em cirurgia, a hemostasia eficaz é crítica para evitar complicações hemorrágicas. Este artigo revisa os agentes hemostáticos usados na sala de cirurgia, dividindo-os entre tópicos, selantes e agentes mecânicos. Metodologia: Trata-se de uma revisão de literatura, de natureza qualitativa, realizada em maio de 2024, utilizando as bases de dados Google Acadêmico, SciELO e PubMed, onde o operador booleano "AND" uniu os descritores em saúde "agentes hemostáticos", "hemostasia cirúrgica", "selantes cirúrgicos" e "tópicos hemostáticos". Foram incluídos artigos publicados nos últimos dez anos (2014-2024) e escritos em espanhol, inglês e português. Descartaram-se relatos e séries de casos e artigos sem resumo. A seleção de artigos foi feita mediante a leitura de seus resumos e foram incluídos aqueles que os autores julgaram adequados. Resultado e Discussão: Os agentes hemostáticos tópicos incluem substâncias como colágeno, gelatina, celulose oxidada e trombina, que promovem a coagulação por meio de agregação plaquetária e formação de um molde físico. Selantes como fibrina, albumina-glutaraldeído e cianoacrilato fornecem uma barreira física para parar o sangramento. Agentes mecânicos, como grampos e suturas, ocluem vasos e tecidos. Estudos sugerem que agentes tópicos são eficazes em superfícies amplas, selantes podem ser mais atraentes em cavidades ou para aplicação em vasos maiores, e o uso de agentes mecânicos exige um alto nível de habilidade técnica. Conclusão: A escolha do agente hemostático depende da natureza do sangramento, localização anatômica e condição clínica do paciente. Agentes tópicos são ideais para áreas amplas e difusas, enquanto selantes são melhores para vedação de cavidades.
27
Yanuriati, Anny, Djagal Wiseso Marseno, Rochmadi Rochmadi, and Eni Harmayani. "Gel Glukomanan Porang-Xantan dan Kestabilannya Setelah Penyimpanan Dingin dan Beku." Agritech 37, no. 2 (2017): 121. http://dx.doi.org/10.22146/agritech.10793.
Full textAbstract:
The objectives of this research were to find the porang glucomannan-xanthan optimum ratio on composite gelation and its stability after chilled and frozen storage. Porang glucomannan sol was mixed with xanthan sol in ratio 20/40; 40/60; 50/50; 60/40 and 80/20. The composites were heated for 45 minutes at 90 °C with agitation for 5 minutes, molded, tempered, and stored at 5 °C dan -8 °C for 24 days. Before dan after storage, the texture profile, WBC and sineresis of the gel were analyzed. The composite gel microstructure was analyzed using SEM. The composite gel with ratio 20/80 had the optimum interaction synergy on gelation and stability. The GP-X intermolecular association resulted in long high density junction zones which had highest hardness, chewiness and gumminess with the smallest deformation degree and sineresis as well as medium cohesiveness. Despite of no sineresis after chilled storage, the smaller gel pores indicated that the composite gel began to contract and degrade which resulted in cohesiveness, chewinees, hardness and gumminess decrease. The WBC increase on the higher GP-X ratio composite gel made the gel to be more stable in frozen storage compared to chilled storage. However, the bigger gel pores from entrapped water volume increasing during frozen storage crystal ice formation resulted in sineresis increase. The gel became more compact with higher cohesiveness, hardness, chewiness, gumminess and deformation degree. ABSTRAKPenelitian ini bertujuan untuk menentukan proporsi komposit glukomanan porang dan xantan (GP-X) yang bersinergi optimal dalam pembentukan gel yang stabil setelah penyimpanan dingin dan beku. Sol glukomanan porang 1% dan sol xantan 1% dicampur dengan proporsi GP-X 20/40; 40/60; 50/50; 60/40; dan 80/20. Campuran tersebut dipanaskan pada suhu 90-95 °C selama 45 menit disertai pengadukan selama 5 menit, dicetak, didinginkan dan disimpan pada suhu dingin (5 °C) dan beku (-8 °C) selama 24 hari. Profil tekstur, water binding capacity (WBC), dan sineresis dianalisis di awal dan setelah penyimpanan. Morfologi gel komposit sebelum penyimpanan dan morfologi gel yang paling optimum setelah penyimpanan dianalisis dengan Scanning Electron Microscope (SEM). Sinergi pembentukan gel komposit GP-X paling optimal didapatkan dengan ratio 20/80. Asosiasi intermolekul GP-X pada proporsi tersebut membentuk zona hubung yang panjang dan densitas tinggi sehingga menghasilkan hardness, chewiness, dan gumminess paling tinggi dengan derajat deformasi dan sineresis paling rendah serta daya kohesif yang sedang. Meskipun belum mengalami sineresis selama 24 hari penyimpanan dingin, pengecilan ukuran jaringan tiga dimensi (pori) gel komposit tersebut menunjukkan gel mulai kontraksi dan mengalami penurunan mutu dengan indikasi penurunan daya kohesif, chewiness, hardness, dan gumminess. Peningkatan WBC pada proporsi yang lebih tinggi menyebabkan gel nampak lebih stabil pada penyimpanan beku dibandingkan dengan penyimpanan dingin. Pembesaran pori gel akibat pengembangan volume air yang terperangkap selama pembentukan kristal es menyebabkan peningkatan sineresis, pemadatan gel, dan peningkatan hardness, chewiness, gumminess, dan persentase deformasi.
28
Harimurti, Sabtanti, Amelia Nur'afni Mulyanti, Anisa Kusnindyasita, et al. "SAGO STARCH AND SODIUM ALGINATE AS NATURAL CROSSLINKING FOR CAPSULE ALTERNATIVES." Jurnal Farmasi Sains dan Praktis, December 22, 2023, 212–22. http://dx.doi.org/10.31603/pharmacy.v9i3.8856.
Full textAbstract:
Capsule shells are generally made from gelatin. The gelatin that is spread in the world is commonly derived from pigs. This animal is forbidden to be consumed by Muslims. This issue is due to the halal aspect. Sago starch and sodium alginate are halal materials that are capable of gelatinizing. This property made it able to be molded as a capsule. This research aims to determine the formula of sago and sodium alginate as a capsule and the evaluation. Three formulas were made with the ratio of sago and sodium alginate 100%: 0% (formula 1), 50%: 50% (formula 2), and 0%: 100% (formula 3). The capsule was manually molded using a food-grade stainless steel capsule mold. The size of the capsule, weight uniformity, swelling, and disintegration time were determined for a physical evaluation. SLD was used to determine the best formula, and the validation was done using One-sample T-test. The evaluations of the capsule shell were found ranged as follows: the size specifications were 21-22 mm, the body diameter was 6.1-7.2 mm, the cap diameter was 13.6-13.8 mm, weight uniformity was 0.10-0.26 gram, the swelling test was 433-1583%, and the disintegration time was 10.20-14.43 minutes. The best formula based on the SLD of the experiment was formula 3, which are two parameters that met the requirements, i.e., swelling and disintegration time. The sago and sodium alginate were crosslinked, and the capsule was made. However, the performance dislike of gelatin capsules. Continued research shall be done to find the optimum formula and its characteristics for alternative material on halal capsules.
29
Pivnenko, Tatyana, Julia Karpenko, and Viktoria Krashchenko. "The Influence of Transglutaminase on Minced Muscular Fish Tissue Structure Formation After the Application of Various Protein Substrates." KnE Life Sciences, January 13, 2022. http://dx.doi.org/10.18502/kls.v7i1.10132.
Full textAbstract:
This research aimed to examine the effect of a microbial transglutaminase preparation (Activa® GS, Ajinomoto Co., Inc, Japan) on the structure formation of the myofibrillar protein system of a deep-sea fish species – the giant grenadier – after the addition of various protein substrates. The low content of proteins and their low water-holding capacity in this fish, subjected to various processing methods, leads to significant losses in the initial mass and decreased gelation ability in the muscle tissue system. Various concentrations of transglutaminase were used but these did not ensure the restructuring of the initial muscle tissue of the grenadier. Additional protein substrates with different molecular weights and amino acid composition were added, including gelatin, milk casein, hydrolysates of the skin and milt of the fish, and whole bivalves, which were used to create a firm structure. It was shown that the introduction of gelatin and casein at a concentration of 5% led to the formation of a firm, thermostable structure under the action of the enzyme, while hydrolyzed proteins with low molecular weight at their various concentrations enhanced the expression of water and formation of the fluid consistency. The ability of gastrointestinal tract proteases (pepsin and trypsin) to digest did not depend on the formation of protein-to-protein cross-linking in these combined products. The influence on the growth of the Tetrahymena pyriformis ciliates test culture also showed the high degree of product availability. The technology of molded products based on fermented minced muscle tissue of grenadier with added casein, both in the form of semi-finished products and in the form of ready-to-eat products, was developed.
 Keywords: transglutaminase, muscle tissue, structure formation, deep-sea fish
30
Zhang, Xun, Tongcheng Zuo, Meng Ai, Dan Yu, and Wei Wang. "All-in-One Cast-Molded Hydrophobic Silicon Dioxide-Phase Change Microcapsule/Gelatin-Hydroxyethyl Cellulose Composite Aerogel for Building Cooling." ACS Sustainable Chemistry & Engineering, July 3, 2024. http://dx.doi.org/10.1021/acssuschemeng.4c02060.
Full text
31
Skolkov, Sergeyi Alekseyevich, Marina Sergeevna Moiseenko, Natalya Aleksandrovna Kirichko, and Marfuga Dyusembaevna Mukatova. "FOOD BIODEGRADABLE FILM CONTAINING CHITOSAN." Vestnik of Astrakhan State Technical University. Series: Fishing industry, September 25, 2018, 124–31. http://dx.doi.org/10.24143/2073-5529-2018-3-124-131.
Full textAbstract:
The purpose of the study was to establish the possibility of using chitosan with a molecular mass of 19 kDa to cover the surface of the food product with a bio-degradable film. Experimental samples of the biodegradable film had in their composition glycerol transglutaminase, food dye and chitosan substituting a portion of gelatin. Chitosan used in pilot samples is a derivative from chitin which was obtained by processing the shell-containing raw material (a waste from the cutting of cooked crayfish), according to the requirements of TU 9289-003-48203178-2001. In composition of chitosan sample the water content (%) was 9, minerals 0.2 and insolubles 0.3. Chitosan was used as 2% solution in 2% acetic acid solution. The prepared solution of the film-forming composition was spread on the prepared surface and cooled at ambient temperature with further drying followed by the film-forming process. The food biodegradable film produced using the mentioned above method of chitosan application was 0.09-0.10 mm thick. It has been stated that the use of transglutaminase in food biodegradable film production improves film quality characteristics necessary for packaging materials used in the food industry. When biodegradable films are used in the food industry, molded meat products (cutlets, meatballs, sausages) from minced meat of warm-blooded animals, fish, poultry and from combined fish minced meat are wetted with the prepared film-forming composition fixed with circulating air at 25-30°C during 10 minutes. The wetting process is repeated 3-4 times to form a food biodegradable film of the required thickness on the surface of the molded product. The film produced protects the product surface prolonging its storage life and can be eaten together with the product. The film has properties of bioactive substances due to the presence of chitosan and presents an alternative to modern hardly decomposable packing materials.
32
Atari, Mehdi, Sheyda Labbaf, and Shaghayegh Haghjooy Javanmard. "The Role of Poly-glycerol Sebacate/Gelatin Coating Layer on Biological Features and Calcification Rate of 3D Melt-Molded Antibacterial Scaffold for Heart Valve Tissue Engineering." Journal of Polymers and the Environment, July 10, 2023. http://dx.doi.org/10.1007/s10924-023-02957-0.
Full text
33
Lema Almeida, Krystina A., Kadri Koppel, and Charles G. Aldrich. "Sensory attributes, dog preference ranking, and oxidation rate evaluation of sorghum-based baked treats supplemented with soluble animal proteins." Journal of Animal Science, May 23, 2022. http://dx.doi.org/10.1093/jas/skac191.
Full textAbstract:
Abstract Treats are offered to dogs to reinforce the animal-owner bond and as rewards. Wheat, which contains gluten (gliadin and glutenin proteins), is often used in treats. The US is a leading producer of sorghum which might be an alternative; however, it does not have functional properties to form viscoelastic doughs, because is mainly composed of kafirin protein. Therefore, the objectives of this study were to determine the effects of supplementing soluble animal proteins in whole sorghum rotary molded baked dog treats on dog preference, sensory attributes, and oxidation rate. The treats were produced in triplicate in a 2x4 + 1 augmented factorial arrangement of treatments. Two whole sorghum flours (WWS and WRS), four protein sources [none (NC), spray-dried plasma (SDP), egg protein (EP), and gelatin (GL)], and a positive control with wheat (WWF-GTN) were evaluated. A preference ranking test with twelve dogs was performed. Additionally, five trained panelists scored the intensity of appearance, aroma, flavor, texture/mouthfeel, and aftertaste attributes. Finally, the treats were stored at 30°C and 60% RH, and hexanal concentrations were measured on days 0, 28, 56, and 112. The data was analyzed using the statistical software SAS for the animal and oxidation rate evaluations with significance considered at P<0.05. The descriptive sensory evaluation data was analyzed using multivariate analysis (XLSTAT). The dogs did not detect differences among WWF-GTN, WWS, or WRS treats when evaluated together. However, the WWF-GTN, WWS-SDP and WWS-EP treatments were preferred among the white sorghum treatments. The EP treatments led to some consumption difficulties by dogs because of their hard texture. The panelists reported a high degree of variation in the appearance and texture across treatments. The WRS and WWS treats with SDP or EP were darker, while NC treats had more surface cracks. Initial crispness, hardness, and fracturability were higher in EP treatments compared to all other sorghum treatments. The predominant flavor and aftertaste identified were “grainy.” The hexanal values for all treats were <1.0 mg/kg except for the EP treatments that had higher values (2.0-19.3 mg/kg) across the shelf-life test. This work indicated that the replacement of WWF-GTN by WWS and WRS, along with soluble animal proteins like SDP or GL would produce comparable preference by dogs, oxidation rates, product aromatics, flavor, aftertaste attributes, and, at a lower degree, product texture.
34
Chong Kan Líos, Daniela María, Jorge Pacheco Molina, Jazmín Leiva Castro, and Esteban Zavaleta Monestel. "Desarrollo y Evaluación de Tabletas Masticables Veterinarias Utilizando Galletas Comerciales como Base: Un Enfoque en Preparaciones Magistrales Veterinarias Personalizadas." Crónicas científicas, October 24, 2024, 46–54. https://doi.org/10.55139/erkj2341.
Full textAbstract:
Las preparaciones magistrales en la farmacología veterinaria son cruciales para adaptar medicamentos según las necesidades específicas de los animales, especialmente cuando los productos comerciales no son adecuados. Aunque su uso ha disminuido con la industrialización, siguen siendo fundamentales para ofrecer tratamientos personalizados y mejorar la aceptación y eficacia en animales con dificultades para ingerir medicamentos estándar. En este estudio realizado en el área de preparaciones magistrales del Hospital Clínica Bíblica, se desarrollaron tabletas masticables veterinarias utilizando moldes de silicona y evaluando diversas fórmulas con gelatina, glicerina y galletas comerciales. Se calibraron los moldes y se determinaron los factores de desplazamiento para principios activos como Ursodiol, Hidrocortisona y Metimazol, seguidos de estudios de estabilidad acelerada y pruebas microbiológicas. La Fórmula 3 (gelatina glicerada con galleta comercial) mostró las mejores características físicas y organolépticas, manteniendo estabilidad durante 30 días y cumpliendo con estándares microbiológicos. Se concluyó que la formulación ajustada con glicerina y el uso de factores de desplazamiento son esenciales para garantizar la efectividad y seguridad de las tabletas, estableciendo así una base sólida para futuras aplicaciones clínicas veterinarias con un empaque adecuado que asegura la protección del producto.
35
Weig, Karin. "AVALIAÇÃO DE DIVERSAS FORMAS DE DESINFECÇÃO DO ALGINATO COM CLOREXIDINA." Revista Fluminense de Odontologia, March 9, 2020. http://dx.doi.org/10.22409/ijosd.v0i55.40957.
Full textAbstract:
RESUMOO alginato é um material usado na odontologia para moldagem de arcada dentária. Sua propriedade de embebição permite absorver fluidos da cavidade oral, que infectam o molde e o modelo de gesso. Por isso a importância da desinfecção, prevenindo contaminação e potencial infecção cruzada. O objetivo deste estudo foi analisar a eficácia da clorexidina associada ao alginato na inibição do crescimento de microrganismos presentes na cavidade oral. O alginato foi avaliado de 4 formas distintas: sem clorexidina; com clorexidina borrifada após geleificação, com clorexidina incorporada em sua fórmula e manipulado com clorexidina 0,3%. No teste in vitro a eficácia foi avaliada frente a uma cultura de Streptococcus mutans. No teste in vivo foram feitas moldagens em 4 voluntários e os moldes de alginato e modelos de gesso avaliados microbiologicamente. Ambos os testes foram semeados em ágar sangue, incubados a 35o C por 20h e feita observação visual de crescimento bacteriano. Como resultado obteve-se: no teste in vitro houve crescimento bacteriano somente no alginato sem a clorexidina; já nos testes in vivo o alginato borrifado com clorexidina não teve crescimento em 75% dos modelos de gesso; os alginatos com clorexidina diluída, incorporada e sem clorexidina não tiveram crescimento em 12,5% dos modelos. Como conclusão obteve-se que a clorexidina foi eficiente na inibição do crescimento do S. mutans, mas aumentando a população bacteriana, o método mais efetivo foi a clorexidina borrifada, diminuindo o risco de infecção cruzada.Palavras-chave: alginato, desinfecção, clorexidina, alginate, desinfection, chlorhexidineABSTRACT Alginate is a material used in dentistry for dental arch molding. Its imbibing property allows it to absorb oral fluids, which infect the mold and plaster model. Therefore disinfection is very important to prevent contamination and potential cross infection. The objective of this study was to analyze the efficacy of alginate-associated chlorhexidine in inhibiting the growth of microorganisms present in the oral cavity. The alginate was analized in 4 different forms: no chlorhexidine; with chlorhexidine sprinkled after gelation, chlorhexidine incorporated into its formula and handled with 0.3% chlorhexidine. In the in vitro test its efficacy was evaluated considering a culture of Streptococcus mutans during the manipulation. In the in vivo test 4volunteers were molded and the alginate molds and plaster models were avaluated microbiologic. Both tests were seeded on blood agar, incubated at 35 ° C for 20h, and visual observation of bacterial growth. As a result it was obtained: in the in vitro test there was bacterial growth only in alginate without chlorhexidine; already in the in vivo test the alginate sprinkled with chlorhexidine had no bacterial growth in 75% of the gypsum models; the alginates with chlorhexidine diluted, incorporated and without chlorhexidine had no bacterial growth in 12.5% of the models. As a conclusion, chlorhexidine was efficient in inhibiting the growth of S. mutans but increasing the bacterial population. The most effective method was chlorhexidine sprayed, reducing the risk of cross infection.Keywords: alginato, desinfecção, clorexidina, alginate, desinfection, chlorhexidine
36
Cheng, Hsien-Chie, and Yan-Cheng Liu. "Warpage Characterization of Molded Wafer for Fan-Out Wafer-Level Packaging." Journal of Electronic Packaging 142, no. 1 (2019). http://dx.doi.org/10.1115/1.4044625.
Full textAbstract:
Abstract This study presents a comprehensive assessment of the process-induced warpage of molded wafer for chip-first, face-down fan-out wafer-level packaging (FOWLP) during the fan-out fabrication process. A process-dependent simulation methodology is introduced, which integrates nonlinear finite element (FE) analysis and element death-birth technique. The effects of the cure-dependent volumetric shrinkage, geometric nonlinearity, and gravity loading on the process-induced warpage are examined. The study starts from experimental characterization of the temperature-dependent material properties of the applied liquid type epoxy molding compound (EMC) system through dynamic mechanical analysis (DMA) and thermal mechanical analysis. Furthermore, its cure state (heat of reaction and degree of cure (DOC)) during the compression molding process (CMP) is measured by differential scanning calorimetry (DSC) tests. Besides, the cure dependent-volumetric (chemical) shrinkages of the EMC system after the in-mold cure (IMC) and postmold cure (PMC) are experimentally determined by which the volumetric shrinkage at the gelation point is predicted through a linear extrapolation approach. To demonstrate the effectiveness of the proposed theoretical model, the prediction results are compared against the inline warpage measurement data. One possible cause of the asymmetric/nonaxisymmetric warpage is also addressed. Finally, the influences of some geometric dimensions on the warpage of the molded wafer are identified through parametric analysis.
37
Sichieri, Claudini Lacerda Marques de Freitas, Diba Maria Sebba Tosta Souza, Ana Beatriz Alkmim Teixeira-Loyola, and Manoel Araújo Teixeira. "Molde de recorte da placa periestomal: possibilidades de aplicação de novos produtos." ESTIMA, Brazilian Journal of Enterostomal Therapy, June 28, 2019. http://dx.doi.org/10.30886/estima.v16.678_pt.
Full textAbstract:
Introdução: Dermatite periestomal pode ser causada por vazamentos entre placa adesiva e pele. Objetivo: Descrever o molde de recorte da placa periestomal (MRPP) para avaliação simultânea de novos produtos para tratamento de dermatite. Métodos: Relato de experiência sobre a criação de modelo de recorte, com tamanho e largura suficientes para exposição de parte da pele com dermatite, para aplicação de outro produto. O recorte, em forma trapezoidal e, em acordo com as posições 3, 6, 9 ou 12 horas, correspondendo a um dos quadrantes, foi realizado na placa de carboximetilcelulose, pectina e gelatina acoplada à bolsa para estomas. A parte íntegra da placa aderida à pele adequou-se ao produto-controle. Na análise fotográfica, utilizou-se CorelDRAW 19.0. As lesões foram mensuradas em pixels. Resultado: O recorte não interferiu na aderência da placa do dispositivo de duas peças, possibilitou a aplicação e teste simultâneo de novo produto e a comparação da cicatrização com a placa. Conclusão: O MRPP é uma nova estratégia para estudos da aplicação de outros produtos para dermatite periestomal de forma simultânea no mesmo paciente e demonstra resultados positivos em seu emprego.