Percentage Of Alcohol Research Articles

Effect of percentage of polyvinyl alcohol on the properties of econazole nitrate polymeric micelles eye drop

Econazole nitrate, a chemically produced triazole drug, is utilized to manage fungal keratitis. It has potent antifungal properties against many species; the readily available formula exhibits inadequate corneal permeability, visual aberrations, excessive tearing, dilution of tears, and leakage via the nasolacrimal duct. This research aimed to study the effect of polyvinyl alcohol concentration on the properties of econazole nitrate polymeric micelles eye drops. Polymeric micelles loaded with econazole nitrate eye drops were prepared with different polyvinyl alcohol concentrations and evaluated for particle size, polydispersity index, zeta potential, and drug content. Formulations evaluated for ex vivo drug permeation using Franz diffusion cell. The cumulative drug permeation (CDP) percentage of the optimum formulation exhibits a significant variation of 64.4 % which has 2% of PVA as compared to econazole nitrate pure drug suspension 12.69% CDP. The cumulative drug permeation (CDP) percentage of the optimum formulation F3D demonstrated a 5-fold increase in ex vivo permeability through the goat ocular membrane compared to the econazole nitrate suspension may be attributed to the PVA use as a thickening agent. Using econazole nitrate polymeric micelle as eye drop containing 2% PVA led to system that is efficient and superior in overcoming ocular obstacles and facilitating the appropriate administration of lipophilic medicines by increasing contact time at the ocular surface and improving bioavailability.

Coumarin 153, a solvatochromic fluorescent probe, for analyzing the biodiesel blends derived from various feedstocks.

Coumarin 153, a solvatochromic fluorescent probe, for analyzing the biodiesel blends derived from various feedstocks.

In vitro and preclinical evaluation of the antifungal activity of 6-methoxy-1 H-indole-2-carboxylic acid produced by Bacillus toyonensis strain OQ071612 formulated as nanosponge hydrogel

BackgroundIn a previous study, 6-methoxy-1 H-indole-2-carboxylic acid (MICA) was isolated from the culture broth of Bacillus toyonensis strain OQ071612 soil isolate in our laboratory, and it demonstrated promising antifungal activities. The current study was designed to create a nanosponge (NS)-hydrogel (HG)-containing MICA followed by in vitro and preclinical evaluation for potential clinical use in the topical treatment of mycotic infections.ResultsThe enhanced NS formula was created using the Box Behnken Design (BBD), with independent process parameters including polyvinyl alcohol percentage (w/v%), homogenization time, speed and polymer: linker ratio. Dependent parameters were particle size (PS), polydispersity index (PDI), and entrapment efficiency percent (EE%). A hydrogel was formulated from the NS. In vitro drug release data indicated that the hydrogel best matched Higuchi’s kinetic release model. The formulated NS-HG was stable and when compared to fluconazole, it exhibited increased antimycotic activity against C. albicans. An in vivo investigation revealed that MICA-NS-HG enhanced survival rates, wound gap repair, wound reduction, and inflammation inhibition. Masson’s trichrome staining and histological analyses revealed increased collagen deposition and improved healing. Moreover, MICA hydrogel exhibited 1.5-fold greater permeability through rat skin compared to the control, 1% isoconazole.ConclusionThe NS-HG formulation is a viable vehicle for better and more effective topical release of MICA. These findings represent a significant advancement in the formulation of MICA derived from naturally occurring soil bacteria.

A Validated Headspace Gas Chromatographic Method for the Determination of Ethyl Alcohol in Food Supplements.

Food supplements are defined as products containing nutritional elements such as vitamins, minerals, amino acids, and herbal components that cannot be taken in adequate amounts with normal nutrition. Ethyl alcohol (EtOH) is used in the production and standardization of some food supplements. Even a little MeOH can cause serious health problems in EtOH. Authorized institutions issuing halal product certificates consider foods containing more than 1% alcohol to be haram. In this study, new, reliable, sensitive, and fast GC-FID and HS GC-FID methods were developed, validated, and compared to determine the amount of EtOH and MeOH that can be found in food supplements. Chromatographic separation was performed with DB-WAX (30 m × 0.32 mm × 0.5 μm) and TC-WAX (30 m × 0.32 mm × 0.5 μm) in the GC-FID and HS GCFID methods, respectively. Oven temperature program that increased 5°C/min from 80°C to 100°C in 40:1 split condition was used. The calibration range is 0.002-0.1 g/dL. LOD and LOQ values are found as 0.00036 and 0.00050 g/dL and 0.0011 and 0.0015 g/dL for EtOH and 0.00050 and 0.00060 g/dL and 0.0015 and 0.0019 g/dL for MeOH by GC-FID and HS GC-FID methods, respectively. The developed and validated methods were applied to different food supplements commercially sold in the market with the label containing alcohol but not containing alcohol percentage and one food supplement with the label alcohol-free. The developed and validated GC-FID and HS GC-FID methods can be used in the determination of EtOH and MeOH in food supplements.

Chemical Composition of Essential Oil of Ruta chalepensis in Lattakia- Syria

The present study investigates the chemical composition of essential oil of aerial parts of Ruta chalepensis collected from fields of Lattakia, Syria. The oil was obtained by hydro-distillation in a Clevenger-type apparatus and investigated by gas chromatography–mass spectrometry (GC/MS). The yield of the oil was 1.23% on dry weight basis, and it contained 15 constituents. The oil was mainly constituted of ketones (69.2%), among which 2-undecanone (38.34%) and nonanone (21.23%) were the most prevalent. Smaller percentages of alcohols (7.72%), with β-elemol (4.8%) being predominant, and sesquiterpenes (5.8%) were also found, together with oxygenated terpenoids (0.52%), fatty acids (3.12%), hydrocarbons (1.54%), and esters (4.48%). Surprisingly, its chemical composition was quite different from those of northeastern Algerian Ruta chalepensis oils, which were dominated by 2-acetoxytetradecane (58.44%), 2-acetoxytritridecane (19.07%), and 2-tridecanone (6.39%). Discrepancies indicate that geographical and climatic conditions have a predominant influence on the chemical composition of the Ruta chalepensis essential oil

Production and Characterization of Traditionally Distilled Alcohol (Raksi)

Raksi is an ethnic alcoholic drink, distilled from traditional fermented cereal beverages. The objective of this work was to characterize the traditionally fermented alcohol (raksi). We processed six raksi samples at home using traditional methods, and collected four locally from hotels in various districts. During the distillation of raksi, raksi samples were physically analyzed and found to be colorless, strongly concentrated, and alcoholic in nature. While examining the collected alcohol samples, they were found to be light yellow, cloudy, with strong concentration, and unpleasantly alcoholic in nature. All the samples were acidic with a pH range of 3.6-4.5, turbidity range from 3.5-7.8, and TDS less than 14, TSS ranging from 35-850 ppm, and TA ranging from 0.016-0.234%. The alcohol percentage was found in the range 8-46%. Alcohol percentage was highest in sample LAR10, i.e., 45% using a hydrometer, 45.32% using a pycnometer, and 35.95% using HS-GC. Sample LAR4 showed a minimum alcohol % of 10% using a hydrometer, 10.11% using a pycnometer, and 8.68% using HS-GC. There was no detection of methanol and propanol from the HS-GC result; only the ethanol was detected. Almost all the distillates lied in the score panel of “good” to “very good” by using the hedonic scale. The total bacterial count was found in the range of 0-30 CFU/100 ml and 0-7 CFU/ml from the MF technique and pour plate method, respectively. Morphological and biochemical studies confirmed that the isolated organisms were Bacillus spp. We found most of the alcohol samples effective against Pseudomonas aeruginosa. The substrates used for the fermentation of alcohol and their antibacterial efficacy showed insignificant association, i.e., p = 0.82 > 0.05. But the association between the alcohol percentage of samples and their antibacterial effectiveness was significant, i.e., p = 0.01 < 0.05. These findings highlight the characterization and detection of methanol and propanol in raksi, and they enhance the further findings of any hazards.

Approach before alcoholic fermentation of mixtures with syrup in a Cuban distillery

Because of the competition with final molasses in different productions, it is necessary to look for other sources of sugar substrates to obtain ethanol. Streams derived from sugar production, such as final molasses, syrup, or filter juice, contain fermentable sugars, representing an opportunity for ethanol production. This work conducted a preliminary study in the alcoholic fermentation stage using a mixture of filter juice, molasses, and syrup. It also analyzed the feasibility of using syrup as a raw ferment material obtained from low-quality sugarcane. The experimental study was carried out using a 2k-1 experimental design, considering as variables: substrate (molasses or syrup), dilution agent (water and filter juice), and type of acid (H2SO4 and H3PO4), and the response variable was the alcoholic percentage obtained. Syrup, diluted with water using H3PO4, is a viable option when low-quality sugarcane is present, allowing the alcoholic degrees between 5.45 and 5.47%. With filter juice, alcoholic degrees between 5.22 and 5.30% were obtained, which are lower than in other studies with filter juices from sugarcane of adequate quality. The most influential variables were the dilution and acidifying agents in the statistical model obtained using Statgraphics Centurion XV 15.1.0.2 software. Keywords: experiment design; mixture; fermentation; syrup; substrate.

Comparative Investigation of structural, mechanical, corrosion, thrombogenicity, and antimicrobial properties of 1.5 wt% and 10 wt% PVA doped hydroxyapatite

Comparative Investigation of structural, mechanical, corrosion, thrombogenicity, and antimicrobial properties of 1.5 wt% and 10 wt% PVA doped hydroxyapatite

Structural Behavior of Self-Compacting Bendable Mortar Beams reinforced by GFRP Bars under Monotonic Loads

Flexible or bendable concrete is an Engineered Cementitious Composite (ECC) that exhibits ductile material properties, in contrast to the brittle nature of conventional concrete. The material composition of conventional concrete is modified in order to impart a flexible nature to the material. This research presents the findings of an experimental study examining the flexural response of self-compacting bendable concrete beams reinforced by Glass Fiber Reinforced Polymers (GFRP) bars under a symmetrical two-point load. The experimental work comprised the casting of eight reinforced beams. The dimensions of all beams were identical: an overall height of 150 mm, a width of 100 mm, and a total length of 1,000 mm. The beams were classified into three groups based on the type of variables adopted and the type of the strengthening method employed, the percentage of steel fibers (1%, 1.5%, and 2%), and the percentage of Polyvinyl Alcohol (PVA) (0.2%, 0.3%, and 0.4%) were also considered. The following measurements were taken: the first cracking load, midspan vertical deflections, concrete surface strains, and the ultimate load capacity. Additionally, the crack patterns were recorded and the failure mode was observed, in addition to the mechanical properties of self-mortar bendable concrete (both fresh and hardened). The results indicated that an increase in the PVA ratio from 0.2% to 0.3% and 0.4% resulted in a notable rise in the modulus of rupture and modulus of elasticity, by approximately 16% and 40%, respectively, and 0.09% and 2%, respectively. The ductility of the beams increased with the steel fiber ratio due to enhanced flexural and splitting properties, which is a positive outcome. This allows for more caution to be exercised before the beam reaches its limit of stability. Furthermore, the value of deflection at maximum load increases with the increase of steel fiber content due to the increase in load capacity.

Alcohol and mortality in Mexico: prospective study of 150 000 adults

Alcohol and mortality in Mexico: prospective study of 150 000 adults

Establishing a pattern of change in the quality indicators of Tokaj-type wine materials prepared by different variants

The object of this study is Tokaj-type wine materials made from white and red grape varieties grown in the foothills of the Goy-Gol region and the flat zone of the Samukh region in the Azerbaijan Republic. An important condition for the production of Tokaj wine is the high sugar content in the raw materials. Therefore, fully ripe and slightly withered grape varieties were used to prepare the wine materials. The quality indicators of wine materials prepared in three options were studied. Option 1 – preparation of Tokaj wine material by adding must with pulp from ripe grapes to alcohol; Option 2 – preparation of Tokaj wine material by adding must with pulp from grapes withered on the vine for 10–12 days to alcohol; Option 3 – preparation of Tokaj wine material by adding must with pulp from grapes withered on the vine for 4–5 days to alcohol. The most appropriate options were the first and second, according to which Tokaj wine material is produced by adding must with pulp from grapes ripened and dried on the vine for 4–5 days to alcohol. The content of sugar, volatile acids, titratable acidity, phenolic compounds, methyl alcohol, and the volume percentage of alcohol added to the must were studied in the prepared wine materials. For the preparation of wine material, it is advisable to use the white Rkatsiteli grape variety and the red Cabernet Sauvignon variety grown in the flat zone of the Samukh district. This is due to the fact that in the flat zone, grapes accumulate more sugar, and the volume percentage of alcohol added to the must is less, which is also economically advantageous. During the study, using mathematical and statistical methods, the most appropriate option was determined for the organoleptic indicators of Tokaj wines made from the Rkatsiteli grape variety, which was rated 9.8 points

Consumer acceptability and physicochemical properties of Kenyan cactus fruit wine

Cactus pear fruits are rich in phytochemical compounds. They are dominant in the Kenya’s Arid and Semi-Arid [ASAL] areas due to their adaptation to prolonged drought. However, processing technologies to utilize these fruits in making consumer acceptable, therapeutic and quality products are almost non-existent in Kenya. This study sought to process the cactus fruits from Laikipia and Baringo to a high quality and acceptable red wine using Saccharomyces cerevisiae [Wine yeast BV818 and Baker's yeast] as fermentation factors. It incorporated a completely randomized study design to assess the wines' physicochemical parameters and a 7-point hedonic scale for sensory evaluation. Total soluble solids and pH were monitored over 24 days after which the wines were evaluated for sensory acceptability, color and phytochemical compositions. There were significant [p<0.05] differences in sensory parameters between the fruit wines, with Laikipia-made wines more accepted [5.28-5.46] and with higher scores in color [6.06-6.21], mouthfeel [5.39-5.42] and astringency [5.13-5.31] compared to Baringo-made wines that ranged between 5.33-6.04 for color, 4.64-5.29 for mouthfeel and 4.56-5.23 for astringency. Laikipia-made wines had a higher redness value [7.00-8.83] than Baringo ones [5.50-7.33]. Wine yeast [BV818], produced a higher alcohol content that ranged 14.08-14.17 % though not significantly [p>0.05] different to ones fermented by bakers' yeast [13.67-13.92. The pH, titratable acidity [T.A] and Total soluble solids [TSS] levels for the wines ranged at 4.1 -4.4, 0.8-1.4 g 100-1 L and 6.8-7.30 brix respectively. Vitamin C levels ranged [519.16-1078.91 mg 100-1 g], free phenolics [180.79-285.10 mg GAE 100-1 g] and flavonoids levels [179.26 – 242.46 mg CE 100-1 g]. The findings on high phytochemical compounds, average overall acceptability [5.17], and alcohol percentage within still table wines [6.5-16.5%] range maps cactus fruits as an alternative fruit for red wines in the local markets and indicate their potential in commercial utilization in the food industry. Key words: Cactus, fermentation, phytochemicals, wine, alcohol levels, Laikipia, Baringo, acceptability

A Comparative Study of Alcohol Percentage in Homeopathic Mother Tinctures by using GCHS & Conventional Method in Respect to Accuracy and Efficiency

Introduction: Technological advancement in homeopathic quality control helps for more accuracy in data & consumes less time. Technology progression has led to inclusion of modern instruments like UV spectroscopy, HPTLC, gas chromatography in homeopathic quality control. Assessment of alcohol percentage in homeopathic mother tincture is an essential quality parameter. However, estimation of alcohol percentage by using conventional method (CM) as described in Homeopathic Pharmacopoeia of India is time consuming at commercial level. Advanced technology of gas chromatography with head space (GCHS) is considered to minimise the process time, improve the efficiency, and provide more accuracy. However, there is no study to validate this statement in homeopathic industry. This study is aimed to find out the difference in both the methods.

Application of electroencephalogram (EEG) in the study of the influence of different contents of alcohol and Baijiu on brain perception

Application of electroencephalogram (EEG) in the study of the influence of different contents of alcohol and Baijiu on brain perception

Drunk in China? The Imperative for Effective Interventions Against Alcohol Abuse

Background: Alcohol use and abuse remain prevalent in China, though mounting evidence shows that even drinking in moderation is detrimental to health. While many countries’ intake is on the decline, China’s alcohol consumption is rising fast and is on the path to overtaking countries like the United States, even on a per capita level. Objectives: This paper aims to analyze the danger of lax enforcement of laws and regulations against alcohol use and abuse and underscores the imperative for effective health interventions to curb problematic alcohol consumption in China. Results: Different from their Western counterparts, Chinese drinkers often consume more spirit with a high percentage of alcohol in social settings that encourage the “ganbei culture”—making toasts with alcohol filled to the brim and downed in one go to show respect—which perpetuates excessive drinking at a fast pace. Though the country has various laws and regulations in place to curb problematic alcohol consumption, like workplace drinking, their impacts are dismal. Considering that China has 1.4 billion people, the country’s uncurbed alcohol consumption trend could have a detrimental effect on national strategic objectives like “Healthy China 2030” and international ones like the Sustainable Development Goals. To further compound the situation, prevalent campaigns promoted by liquor companies—like alcohol-infused coffee, chocolate, and ice cream—may groom young people to develop alcohol consumption habits, if not addictions, for generations to come. Conclusions: We developed the Framework of 5Vs of China’s “Ganbei Culture to shed light on the issue, with the hope that it, along with the overarching insights of this paper, can assist health professionals and policymakers in better guarding and improving public health against the harms of alcohol use and abuse in China and beyond.

Analysis of ethanol content in commercially available Hand sanitizers in Oman using Gas Chromatography- A comparative study

The demand and usage of alcohol-based hand sanitizers have immensely increased worldwide in recent times as a protective measure against COVID-19 and other infectious diseases. To ensure that the public and health workers get hand sanitizers with an alcohol percentage within the label stated range, quality control of these products must be carried out by the governmental authorities. The study was designed to determine the ethanol content of eight commercially available and commonly used hand sanitizer gels available in the Omani market. Eight hand sanitizer gels were collected from various community pharmacies and commercial stores in Oman. The Gas Chromatography-Flame Ionisation Detection (GC-FID) method was employed to analyse ethanol content as it is one of the easiest, most reliable and most accurate methods for the determination of volatile content. Various physical properties of the samples such as pH, density, and refractive index, were also evaluated for comparison purpose. Sample prices were also compared from a pharmacoeconomic point of view. The majority of the hand sanitizers fell within the WHO recommendation range, with ethanol levels in the range of 66% to 76%, except A-7, which was below the recommended concentration for pathogenic microbial inactivation. The five of the samples tested showed ethanol contents below the labelled claim, whereas two sanitizers, A-1 and A-2, had ethanol contents above the labelled claim. The hand sanitizers differed significantly in price and certain physical properties which are likely to influence consumer preferences. Although the hand sanitizer products met the WHO requirements for alcohol content, the authors recommend that the regulatory authority should do a frequent testing of the samples available in the market to ensure quality and safety of these products.

Physical properties and diesel engine combustion of blends of alcohols with military jet fuel JP-5

Physical properties and diesel engine combustion of blends of alcohols with military jet fuel JP-5

A Screen-Printed Voltammetric Sensor Modified with Electropolymerized Molecularly Imprinted Polymer (eMIP) to Determine Gallic Acid in Non-Alcoholic and Alcoholic Beverages.

This paper presents a low-cost disposable sensor for gallic acid (GA) detection in non-alcoholic and alcoholic beverages using a screen-printed cell (SPC) whose working electrode (in graphite) is modified with electrosynthesized molecularly imprinted polypyrrole (eMIP). Our preliminary characterization of the electrochemical process shows that gallic acid (GA) undergoes irreversible oxidation at potentials of about +0.3 V. The peak potential is not affected by the presence of the eMIP film and alcohol percentages (ethanol) up to 20%. The GA determination is based on a differential pulse voltammetry (DPV) analysis leveraging its oxidation peak. The calibration data and the figures of merit of the analytical method (LOD, LOQ, and linear range) are calculated. To validate the feasibility of the sensor's application for the dosing of GA in real matrices, some non-alcoholic and alcoholic beverages are analyzed. The results are then compared with those reported in the literature and with the total polyphenol content determined by the Folin-Ciocalteu method. In all cases, the concentrations of GA align with those previously found in the literature for the beverages examined. Notably, the values are consistently lower than the total polyphenol content, demonstrating the sensor's selectivity in discriminating the target molecule from other polyphenols present.

Investigating the Status of Contamination With Pulex irritans and Xenopsylla cheopis in Pets, Guard and Stray Dogs in Tabriz, Iran

Introduction: Fleas are the most prevalent ectoparasites indoors and outdoors due to their high reproductive rate, ability to feed on different hosts, and the unpleasant effects of their bites. Methods: This study was conducted on 360 dogs in and around Tabriz to find the rate and type of human flea contamination in these dogs, which were divided into three categories: pets, guards, and stray dogs. After fleas were identified in the dogs’ skin, they were taken with glue and fixed on the slide with glue. When the number of fleas was large, the captured fleas were transported to a test tube and treated with 70% alcohol. Dehydration of fleas was performed with ascending percentages of ethanol from 50 to 100% absolute and was kept inside each alcohol percentage for 10 to 20 minutes. Results: Regarding the dogs studied in this research, the rate of actual contamination in guard dogs was 76.67% (92 dogs were contaminated with flea feces). However, 74 dogs (about 15%) were infested with different fleas. Unfortunately, the rate of contamination in stray dogs was 100%. The rate of real contamination based on the separation of fleas and flea excrement from the body of this group of dogs was equal. The rate of flea infestation in pet dogs was 14 out of 100 dogs, representing 14% contamination. Conclusion: It should be acknowledged that, unfortunately, flea infestation is expected in the region’s dogs, depending on the type of dogs kept. Infestation with these insidious skin parasites with varying rates and symptoms is common, which, in addition to the economic damage of spending time and money on medicine for disease in animals, causes environmental pollution, increases the likelihood of disease transmission by these parasites, and increases the possibility of human infection and disease transmission from them to humans, as well as environmental pollution.

Alcohol Exclusion Laws and Its Drawbacks

Alcohol Exclusion Laws and Its Drawbacks