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Physico-chemical parameters for the assembly of moxifloxacin hydrochloride and cetyltrimethylammonium chloride mixture in aqueous and alcoholic media

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Chinese Journal of Chemical Engineering 2023年第5期57卷 280-289页

作者： arnop d.tta Md.Tuhinur R.Joy Sk.Md.Ali Ahsan Mansour K.Gatasheh dileep Kumar Malik Abdul Rub Md.Anamul Hoque Mohammad Majibur Rahman Nasrul Hoda d.M.Shafiqul Islam department of Chemistry Jahangirnagar UniversitySavarDhaka 1342Bangladesh department of Chemistry Jashore University of Science and TechnologyJashore 7408Bangladesh department of Biochemistry College of ScienceKing Saud UniversityP.O.Box 2455Riyadh 11451Saudi Arabia Laboratory for Chemical Computation and Modeling Institute for Computational Science and Artificial IntelligenceVan Lang UniversityHo Chi Minh CityViet Nam Faculty of Applied Technology Van Lang UniversityHo Chi Minh CityViet Nam Center of Excellence for Advanced Materials Research King Abdulaziz UniversityJeddah 21589Saudi Arabia Chemistry department Faculty of ScienceKing Abdulaziz UniversityJeddah 21589Saudi Arabia department of Environmental Sciences Jahangirnagar UniversitySavarDhaka 1342Bangladesh department of Neurology Henry Ford Health SystemDetroitMI 48292USA

The aggregation behavior of the mixture of cetyltrimethylammonium chloride(CTAC), a cationic surfactant, and moxifloxacin hydrochloride(MFH), a fourth-generation fluoroquinolone antibiotic drug, has been studied using the conductivity technique in aqueous and alcoholic(EtOH, 1-PrOH, and 2-BuOH)media. The study was performed at several temperatures between 298.15 and 323.15 K at 5 K *** assembly has been characterized by evaluating the micellar parameters, such as the critical micelle concentration(CMC) and the counter ion binding(β), of the CTAC + MFH mixture. The values of the CMC for the assembly of the CTAC + MFH mixture were reliant on the composition of alcohols in the mixed solvents and the temperature. The CMC values of the CTAC + MFH mixture increased with increasing temperature;that is, assembly was delayed by increased temperature. The micellization of the CTAC + MFH mixed system was delayed in alcoholic media. The observed-ΔG0mvalues for the association of the CTAC + MFH mixed system demonstrated a spontaneous aggregation process under all study *** on the-ΔH^(0)_(m) and +ΔS^(0)_(m) values, the association of the CTAC + MFH mixture is exothermic and the interaction forces acting between the CTAC and MFH species are hydrophobic, ion–dipole, and electrostatic interactions. The transfer properties and enthalpy–entropy compensation were also assessed and described comprehensively.

关键词： Moxifloxacin hydrochloride drug Aggregation Alcohol Hydrophobic interaction Critical micelle concentration Thermodynamic properties

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Novel method of screw extrusion for fabricating Al/Mg(macro-) composites from aluminum alloy 6063 and magnesium granules

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Transactions of Nonferrous Metals Society of China 2014年第12期24卷 3886-3893页

作者： Kristian Gr tta SKORPEN Eirik MAUL Oddvin REISO Hans J rgen ROVEN department of Materials Science and Engineering Norwegian University of Science and Technology R&d Materials Technology Hydro Aluminium AS Center for Advanced Materials Qatar University

A novel method of screw extrusion was used for producing a bimetal composite Al/Mg from granules containing aluminium alloy 6063 （AA6063） and commercial pure magnesium. Up to 12.5%（mass fraction） pure magnesium was added to the aluminium alloy. In general, the material consisted of a fine grained microstructure. In addition to the phases originating from the input materials, intermetallic phases were observed as islands consisting of the Al2Mg3 phase surrounded byγ-Mg17Al12, throughout the microstructure. The mechanical properties of the extruded material showed a gradual increase in strength with increasing the addition of Mg. The highest registered UTS, well above 350 MPa, was observed for the material containing 10%Mg. Examinations of the fracture surfaces indicated that increasing the magnesium content led to a higher degree of brittle fracture and a gradual change of the fracture micro-mechanisms. The optimization of the post-extrusion processing conditions is still ongoing.

关键词： Al/Mg composites extrusion microstructure mechanical properties

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Production of Vinegar Mango Using Acetobacter tropicalis CRSBAN-BVA1 and CRSBAN-BVK2 Isolated from Burkina Faso

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Food and Nutrition Sciences 2023年第1期14卷 26-37页

作者： Assiètta Ouattara Marius K. Somda Cheik A. T. Ouattara Yerobessor dabiré Mahamadi Nikiéma Alfred S. Traoré Aboubakar S. Ouattara Laboratoire de Microbiologie et de Biotechnologies Microbiennes (LAMBM) Centre de Recherche en Sciences Biologiques Alimentaires et Nutritionnelles (CRSBAN) Département de Biochimie et Microbiologie Université Joseph Ki-Zerbo Ouagadougou Burkina Faso Laboratoire de Biochimie Biotechnologie Technologie Alimentaire et Nutrition (LABIOTAN) Centre de Recherche en Sciences Biologiques Alimentaires et Nutritionnelles (CRSBAN) Département de Biochimie et Microbiologie Université Joseph Ki-Zerbo Ouagadougou Burkina Faso Université de Fada N’Gourma Institut Supérieur du Développement Durable (ISDD) Fada N’Gourma Burkina Faso

Production and quality of vinegar from mango juice was evaluated using a two steps production procedure. The first step of fermentation was done using Saccharomyces cerevisae KVL013 for 7 days. The second step, an acetic fermentation was realized using two acetic acid bacteria: A. tropicalis CRSBAN-BVA1 and A. tropicalis CRSBAN-BVK2 for 21 days. Several parameters of the vinegar produced such as physico-chemical and sensory properties were determined. Microbial density during each step was monitored. Results showed that pH, alcoholic and acetic acid contents of vinegar were respectively 2.97%, 7% and 4.54% g/ml respectively by using A. tropicalis CRSBAN-BVA1 and 3.02%, 7% and 4.32% g/ml with A. tropicalis CRSBAN-BVK2. Sensory evaluation revealed that the vinegar was acceptable to the panellists. Results of microbial density showed that the maximum concentration of cell biomass produced was 4.32 × 108 and 4.25 × 108 CFU/ml respectively for CRSBAN-BVA1 and CRSBAN-BVK2.

关键词： Mango Saccharomyces cerevisae Acetobacter tropicalis Fermentation Vinegar

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A single base permutation in any loop of a folded intramolecular quadruplex influences its structure and stability

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Journal of Biophysical Chemistry 2012年第4期3卷 341-347页

作者： dinesh Yadav Richard d. Sheardy department of Biology Texas Woman’s University Denton USA department of Chemistry and Biochemistry Texas Woman’s University Denton USA

The human telomere sequence (ttaGGG)4 folds into an unusual conformation possessing three G-tetrads linked by tta loops. The first loop is a propeller loop while the second and third loops are transverse loops. Using Circular dichroism (Cd) spectroscopy, we have investigated the effect of sequence context on the structures and stabilities of intramolecular G-quadruplexes related to the human telomere sequence by considering all permutations of T and A within the loops. The results indicate that changing only one base in any one loop can have a dramatic effect on the conformation of the quadruplex as well as its melting temperature, Tm. Thus, each sequence studied has a unique Cd spectrum and Tm. In general, variants with a modified second loop are the most stable while the wild type sequence is the least stable. The observed difference in Cd spectra and melting temperature are discussed in terms of base stacking within the loop and stacking of the loop bases with adjacent G-tetrads.

关键词： Cell dNA Quadruplexes Sequence Context Circular dichroism Structure Stability

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Biochemical and Microbial Properties of Palm Wine: Effect of Tapping Length and Varietal differences

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Food and Nutrition Sciences 2016年第9期7卷 763-771页

作者： detto Karamoko N’dédé Théodore deni Jean-Luc Aboya Moroh Koffi Maïzan Jean-Paul Bouatenin Koffi Marcellin dje Laboratory of Food Microbiology and Biotechnology Department of Biochemistry and Food Sciences University Peleforo Gon Coulibaly of Korhogo Korhogo Cote d’Ivoire Laboratory of Biotechnology and Food Microbiology Department of Food Sciences and Technology University Nangui Abrogoua of Abidjan Abidjan Cote d’Ivoire

The effects of variety and tapping length on several physical, biochemical, nutritional and micro-biological parameters (viscosity, pH, Total Titratable Acidity (tta), fermenting microorganisms, contaminants) of palm wine extracted from two varieties of palm oil tree (dura and Tenera) were studied. Each variety presented its own palm wine specific characteristics regarding the chosen parameters. Microbiological and biochemical contents of palm wine were determined during the tapping of dura and Tenera felled oil palm trees for 4 weeks. Some differences in chemical compositions between fresh palm wine samples of two palm trees varieties were observed. The exudates obtained during the first day of tapping of dura palm wine were very sugary, less sour and did not contain substantial concentrations of alcohol but the highest loads of microorganisms were observed in Tenera palm wine. Throughout the tapping of palm wine, yeasts and lactic acid bacteria population changed with undoubtedly influence on the palm wine quality.

关键词： Viscosity Palm Wine Fermentation Palm Oil Trees

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