Stability during storage

Benzyl chloride undergoes self-condensation relatively easily at high temperatures or in the presence of trace metallic impurities. The risk of decomposition during distillation is reduced by the use of various additives including lactams (43) and amines (44,45). Lime, sodium carbonate, and triethylamine are used as stabilizers during storage and shipment. Other soluble organic compounds that are reported to function as stabilizers in low concentration include DMF (46), arylamines (47), and triphenylphosphine (48). 

In vivo reproducible results can only be achieved if the liposome-drug or -antigen combinations are thoroughly characterized upon preparation in terms of their physical and chemical properties and, besides, if the stability during storage is ensured. In this chapter both the pharmaceutical (preparation, characterization, and stability) aspects and the therapeutic potentials and limitations of drug and antigen delivery with liposomes will be discussed. 

Eiro, M.J. and Heinonen, M., Anthocyanin color behavior and stability during storage effect of intermolecular copigmentation, J. Agric. Food Chem., 50, 7461, 2002. 

Major Sources and Stability during Storage and Processing... 

Calvo C. and Salvador A., Use of natural colorants in food gels inflnence of composition of gels on their colour and study of their stability during storage. Food... 

Quevauviller Ph, Donard OFX (1991) Organotin stability during storage of marine waters and sediments. Fresenius J Anal Chem 339 6-14. 

The analyte stability during storage and processing of samples or in standard solutions and extracts is not part of method validation in Germany. Therefore, insufficient stability will not be routinely detected and even then more or less only by chance. Also, separate tests for analyte homogeneity and extraction efficiency were not performed. 

For application of these fluorochemical finishes to textile fabrics, an extremely important factor is their formulation into suitable aqueous emulsions or dispersions. The quality of the formulation has a critical influence on stability during storage and application, as well as the efficacy of treatment and durability [501,502]. In particular, the choice of surfactant(s) for emulsifying or dispersing must ensure good stability with freedom from deposition on rollers, yet must not impair the water and oil repellency of the finished fabric. No individual product fulfils all requirements hence specifically formulated products are available for certain fibre types. 

Cereals Maize, rice Protein stability during storage, high yield, easy to transform and manipulate Food crops... 

Wheat, barley Protein stability during storage, low producer price Food crops, lower yields, more difficult to transform and manipulate... 

Stability during storage may be tested by chromatographic analysis of a powder subjected to accelerated ageing in an oven. The most practical method remains taste evaluation of the atomized product by a panel (Table II). 

Tamsma, A., Mucha, T. J. and Pallansch, M. J. 1963. Factors related to the flavor stability during storage of foam-dried whole milk. III. Effect of antioxidants. J. Dairy Sci. 46, 114-119. 

Water activity of food can be estimated by measuring the vapor pressure directly over it. Water activity is an extremely valuable tool for food scientists because of its usefulness in predicting food stability during storage, i.e., its tendency toward microbial, chemical, and physical deterioration. Most foods have a criti-... 

Other Laundry Products. Laundry boosters are bleaching systems that are added separately to the wash. They contain 10 as a brightener this compound is easy to incorporate and shows good compatibility and stability during storage [147],... 

F. Pinguet, et al., Effect of sodium chloride concentration and temperature on mel-phalan stability during storage and use. Am. J. Hosp. Pharmacol. 51 2701-2704, 1994. 

If an excess of chlorine is admitted into the hydroxide solution the hypochlorite will be converted into chlorate the rate of this conversion is particularly high, if the temperature is allowed to exceed 40 °C. This reaction will be discussed later, when dealing with the preparation of chlorates. To prevent ovcrchlori-nation the reaction must be interrupted before all the hydroxide is used up. The small amount of hydroxide which remains in the bleaching liquor will increase its stability during storage. It is also necessary to prevent local overchlorination of the hydroxide this can be done if the chlorine is sufficiently diluted prior to its use. 

Encapsulated HRP on sol-gel glasses stability during storage (33% of its residual activity after 60 days) The encapsulated HRP showed enhanced [53]... 

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