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Deterioration inhibited

Succinic anhydride is stabilized against the deteriorative effects of heat by the addition of small amounts (0.5 wt %) of boric acid (27), the presence of which also decreases the formation of the dilactone of gamma ketopimelic acid (28). Compared with argon, CO2 has an inhibiting effect on the thermal decomposition of succinic acid, whereas air has an accelerating effect (29,30). [Pg.535]

Citric acid also inhibits color and flavor deterioration in frozen fmit. Here again the function is to inhibit enzymatic and trace metal-catalyzed oxidation. [Pg.185]

YANG X Q, WANG Y F and XU F (1995) Natural antioxidant tea polyphenols application on oil and food Study on inhibiting the deterioration of salad oil and instant noodles , J UnivAgric Zhejiang, 21 (5), 513-18. [Pg.159]

JACOBSEN C, HARTVIGSEN K, THOMSEN M K, HANSEN L F, LUND P, SKIBSTED L H, H0LMER G, ADLER-NissEN J and MEYER A s (2001) Lipid oxidation in fish oil enriched mayonnaise calcimn disodium ethylenediaminetetraacetate, but not gallic acid, strongly inhibited oxidative deterioration, J Agric Food Chem, 49, 1009-19. [Pg.342]

The effect of irradiation on the extractability of sulfoxides towards plutonium, uranium and some fission products were studied by Subramanian and coworkers . They studied mainly the effect of irradiation on dihexyl sulfoxide (DHSO) and found that irradiation did not change the distribution coefficient for Ru, Eu and Ce but increases the distribution coefficient for Zr and Pu. When comparing DHSO and tributyl phosphate (TBP), the usual solvent for the recovery and purification of plutonium and uranium from spent nuclear fuels, the effect of irradiation to deteriorate the extraction capability is much larger in TBP. Lan and coworkers studied diphenyl sulfoxides as protectors for the gamma radiolysis of TBP. It was found that diphenyl sulfoxide can accept energy from two different kinds of excited TBP and thus inhibits the decomposition of the latter. [Pg.911]

Cugini D, Azzollini N, Gagliardini E, et al. Inhibition of the chemokine receptor CXCR2 prevents kidney graft function deterioration due to ischemia/reperfusion. Kidney Int 2005 67 1753-1761. [Pg.151]

Changes in temperature alter most of the physical properties of materials and affect the rates of chemical reactions. Thus heat and cold may advance or inhibit the deterioration of antiquities (see Textbox 75). [Pg.448]

Very interesting behavior of incorporating anions can be observed when a multicomponent electrolyte is used for oxide formation. Here, anion antagonism or synergism can be observed, depending on the types of anions used. The antagonism of hydroxyl ions and acid anions has been observed in a number of cases. Konno et a/.181 have observed, in experiments on anodic alumina deterioration and hydration, that small amounts of phosphates and chromates inhibit oxide hydration by forming monolayer or two-layer films of adsorbed anions at the oxide surface. Abd-Rabbo et al.162 have observed preferential incorporation of phosphate anions from a mixture of phosphates and chromates. [Pg.455]

Lithium intoxication can be precipitated by the use of diuretics, particularly thiazides and metola-zone, and ACE inhibitors. NSAIDs can also precipitate lithium toxicity, mainly due to NSAID inhibition of prostaglandin-dependent renal excretion mechanisms. NSAIDs also impair renal function and cause sodium and water retention, effects which can predispose to interactions. Many case reports describe the antagonistic effects of NSAIDs on diuretics and antihypertensive drugs. The combination of triamterene and indomethacin appears particularly hazardous as it may result in acute renal failure. NSAIDs may also interfere with the beneficial effects of diuretics and ACE inhibitors in heart failure. It is not unusual to see patients whose heart failure has deteriorated in spite of increased doses of frusemide who are also concurrently taking an NSAID. [Pg.258]

Gene expression inhibition. Chloroform/ methanol extract (1 1) of the dried leaf, in cell culture, was active on hepatoma-Cos-7, IC50 600.0 pg/mL vs TAT-dependent activation of HIV promoter hioassay - . Hepatotoxic activity. The leaf, taken orally by a female adult, was active - . A patient consumed 15 tablets of the leaf per day for 4 months. Approximately 1 year after stopping consumption, liver enzymes returned to normal and fatigue was no longer a complaint - ". Infusion of the dried leaf, taken orally by a female adult at variable doses, was active. The 60-year-old woman who took Lama tridentata for 10 months developed severe hepatitis for which no other cause could be found. Despite aggressive supportive therapy, the patient s condition deteriorated and required orthotropic liver transplantation - " . Dried leaves, administered orally to adults at variable doses, were active. A public warning has been issued by the US Centers for Disease Control based on reports of liver toxicity after use of Lama tridentata tea - " k Dried leaves, administered orally to adults of both sexes at variable doses, were active - ". The plant, administered orally to adults at variable doses, was active - ". Dried leaves, administered orally to adults at variable doses, were active. One case of hepatotoxicity induced by Larrea tridentata taken as a nutritional supplement was reported - ". Thirteen patients were identified for whom Larrea tridentata tincture for internal use was prescribed. Additionally, 20 female and three male patients were identified from whom an extract of Larrea tridentata in castor oil for... [Pg.267]

Over the years, scientists have used many types of antioxidants in a variety of foods to retard or inhibit lipid oxidation and, thus, increase shelf-life and preserve quality. These antioxidants include free radical scavengers, chelators, and oxygen absorbers. While there are numerous antioxidants available to food scientists, the objective of this report was to discuss several of these antioxidants as they relate to meat flavor quality research and to show how they were used to retard lipid oxidation and prevent meat flavor deterioration in ground beef patties. [Pg.56]


See other pages where Deterioration inhibited is mentioned: [Pg.39]    [Pg.1918]    [Pg.127]    [Pg.82]    [Pg.254]    [Pg.349]    [Pg.348]    [Pg.156]    [Pg.444]    [Pg.76]    [Pg.105]    [Pg.118]    [Pg.151]    [Pg.361]    [Pg.222]    [Pg.911]    [Pg.144]    [Pg.209]    [Pg.93]    [Pg.648]    [Pg.509]    [Pg.642]    [Pg.753]    [Pg.108]    [Pg.322]    [Pg.320]    [Pg.27]    [Pg.377]    [Pg.285]    [Pg.272]    [Pg.319]    [Pg.314]    [Pg.190]    [Pg.10]    [Pg.473]    [Pg.642]    [Pg.753]    [Pg.272]   
See also in sourсe #XX -- [ Pg.5 ]




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