Mouth Gel

Heat solution of items 6-8 to 90°C and mix slowly with step 1. 

Let cool to room temperature when the air bubbles have escaped. 

---

The microbiological aspects of hydrogels are comparable with those of aqueous solutions. So the same principles as for mouthwashes hold in mouth gels. 

The properties of exopolysaccharides utilised in the food industry are presented in Table 7.3. Alteration of the food texture by thickening or gelling is one of tire more important uses. This in turn affects less easily defined parameters that are nevertheless crucial in food stuffs, such as mouth feel. The different properties of exopolysaccharides mean that a number of different gel types are available for use in the food industry. 

Exopolysaccharides are used in lotions and gel formation is exploited in encapsulated drugs. The latter application also takes advantage of the mouth feel and flavour neutrality, qualities also vital for the food industry. 

When a topical gel, such as lidocaine viscous, is used for oral anestiiesia for die control of pain, the nurse instructs die patient not to eat food for 1 hour after use because local anestiiesia of die mouth or throat may impair swallowing and increase die possibility of aspiration. 

An alternative to the oral route is the buccal mucoadhesive system. The Striant buccal system adheres to the inside of the mouth and the testosterone is absorbed through the oral mucosa and delivered to the systemic circulation. There is no first-pass effect, as the liver is bypassed by this route of administration. Patients apply a 30-mg tablet to the upper gum twice daily. The cost is similar to that of the patch or gel. Side effects unique to this dosage form include oral irritation, bitter taste, and gum edema. 

Miconazole is an imidazole antifungal agent used as miconazole base or miconazole nitrate for the treatment of superficial candidiasis and of skin infections dermato-phytosis and pityriasis versicolor. The drug has also been given intravenously by infusion for the treatment of disseminated fungal infections. Miconazole can be given by mouth in a dose of 120-240 mg, as oral gel four times daily after food, for... 

Gel (AndroGel 1%, Testim 1%) Buccal system (Striant 30 mg) 5 g gel applied to shoulder, upper arm, or abdomen every morning Place one system in gum area twice a day. Alternate sides of mouth. Do not crush or swallow... 

There are different ways of treating dryness of the mouth. Drinking frequently and taking small sips can help but also chewing on ice cubes or small bits of fruit stimulates the production of saliva. Lubricant oral spray, chewing gum or oral gel, containing for example malic acid, can stimulate saliva secretion as long as there is still... 

Dietary supplements are products taken by mouth that contain an ingredient intended to supplement the diet, such as vitamins, minerals, herbs or other botanicals, amino acids, and substances such as enzymes, organ tissues, and metabolites. Dietary supplements come in many forms, including extracts, concentrates, tablets, capsules, gel caps, liquids, and powders. They have special requirements for labeling. In the U.S., the Dietary Supplement Health and Education Act of 1994 states that dietary supplements are considered foods, not drugs. (Note that some dietary supplements are used in conventional medicine for example, folic acid... 

A variety of organic adhesives which are capable of forming strong bonds between a polymeric (acrylate) restoration and the hydrophilic tooth material have recently been developed. A number of these monomers, which possess a pendent ionizable group, are polymerized in the mouth to form an adhesive layer. Alginates, which are used as impression materials, are formed by the reaction of the sodium salt of anhydro-beta-d-mannuronic acid with calcium sulfate. Calcium ions crosslink the linear polymer to form a gel. This reaction is carried out inside the mouth, and the gel formed retains the shape of the oral cavity. 

Treatment of inflamed mouth sores and mouth sores caused by injury Oracort Triamcinolone acetonide Gelatin, pectin, and sodium carboxymethylcellulose in a polyethylene and mineral oil gel base... 

Most food products and food preparations are colloids. They are typically multicomponent and multiphase systems consisting of colloidal species of different kinds, shapes, and sizes and different phases. Ice cream, for example, is a combination of emulsions, foams, particles, and gels since it consists of a frozen aqueous phase containing fat droplets, ice crystals, and very small air pockets (microvoids). Salad dressing, special sauce, and the like are complicated emulsions and may contain small surfactant clusters known as micelles (Chapter 8). The dimensions of the particles in these entities usually cover a rather broad spectrum, ranging from nanometers (typical micellar units) to micrometers (emulsion droplets) or millimeters (foams). Food products may also contain macromolecules (such as proteins) and gels formed from other food particles aggregated by adsorbed protein molecules. The texture (how a food feels to touch or in the mouth) depends on the structure of the food. 

Acrylamide in the unpolymerized form is a skin irritant and a potential neurotoxin. Wear gloves and a mask while weighing the dry powder. Do not breathe the dust. Prepare all acrylamide solutions in the hood. Do not mouth pipet any solutions used for gel formation or staining. 

---