𝔖 Bobbio Scriptorium
✦   LIBER   ✦

Effect of amino acids on the dispersion of disodium cromoglycate powders

✍ Scribed by Nora Y.K. Chew; Boris Y. Shekunov; Henry H.Y. Tong; Albert H.L. Chow; Charles Savage; James Wu; Hak-Kim Chan


Publisher
John Wiley and Sons
Year
2005
Tongue
English
Weight
295 KB
Volume
94
Category
Article
ISSN
0022-3549

No coin nor oath required. For personal study only.

✦ Synopsis


Modified disodium cromoglycate powders were prepared by co-spray drying with different concentrations of leucine, phenylalanine, tryptophan, methionine, asparagine, and arginine. Amorphous spherical particles of the same size and density where obtained which, however, exhibited different surface properties as measured by the inverse gas chromatography (IGC) and X-ray photoelectron spectroscopy (XPS) techniques. The surface energy parameters, such as the dispersive component of surface free energy of the sample, g S D , and the total solubility parameter, d, were significantly lower in the presence of nonpolar chain amino acids, particularly with leucine and phenylalanine, than pure DSCG. However no quantitative relationship between these parameters, the additive concentrations, and the fine particle fractions, FPF, determined for different inhalers and air flow rates, was observed. The FPF significantly increased with addition of leucine and this effect was attributed to reduced intermolecular interactions between leucine and disodium cromoglycate molecules, as indicated by the difference in corresponding Hansen solubility parameters. Decrease of interparticle interactions for leucine-containing powders also led to a lesser dependence of FPF on the flow rate and inhaler type.


πŸ“œ SIMILAR VOLUMES


The effect of baking on availability of
✍ El-Shafei, Malak M. ;Kamal, Mohamep A. M. ;Abbassi, Mahassen H. ;Said, Amin K. πŸ“‚ Article πŸ“… 1983 πŸ› John Wiley and Sons 🌐 English βš– 466 KB πŸ‘ 1 views

Lysine availability in wheat flour and bread was determined by the growth response method on rats using regression analysis relating gain in body weight and/or in body water to lysine consumed at two extractions, 87% and 72%. The availability of nitrogen and of essential amino acids were also determ

Structural effects on the N-nitrosation
✍ Rafael Gil; Julio Casado; Carmen Izquierdo πŸ“‚ Article πŸ“… 1997 πŸ› John Wiley and Sons 🌐 English βš– 165 KB πŸ‘ 2 views

The relative importance of three different routes for the N-nitrosation of amino acids (nitrosation by N 2 O 3 , by and by intramolecular migration of the nitroso group from the initially nitrosated carboxylate group) was investigated for methylaminobutyric acid, methylaminoisobutyric acid, azetidin

Kinetic studies on the permanganic oxida
✍ A. Arrizabalaga; F. J. AndrΓ©s-Ordax; M. Y. FernΓ‘ndez-ArΓ‘nguiz; R. Peche πŸ“‚ Article πŸ“… 1997 πŸ› John Wiley and Sons 🌐 English βš– 126 KB πŸ‘ 2 views

The kinetic study of the permanganic oxidation of some amino acids (glycine, L-alanine, L-Ο°-amino-n-butyric acid, L-norvaline, and L-norleucine) has been carried out in buffered acid medium at 1 Ο½ pH Ο½ 3 using a spectrophotometric technique. An autocatalytic effect due to Mn 2Ο© ions was found in all