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The Growth and Persistence of Staphylococcus aureus in Milk and Broth Substrates
The cultures maintained a longer stationary growth phase and were more persistent in broth and skimmilk than in whole milk, but the generation time was significantly shorter (at the 5% level) in the broth than in the milks.
Influence of shape factors on kinetics of drug release from matrix tablets. I. Theoretical.
An expression having a basic cubic form was derived to describe the in vitro release of drugs from slow-release tablets formulated with a homogeneous insoluble matrix and it was shown that the rate constants may be described in terms of the physicochemical properties of the tablet constituents and the degree of compression.
Thermal resistance of Staphylococcus aureus in milk, whey, and phosphate buffer.
The thermal resistance of four strains of coagulase-positive Staphylococcus aureus was determined in phosphate buffer, whole milk, skim milk, and Cheddar cheese whey and was consistent with individual strains.
Separation of the Hypnotic Potentiating Principles from the Essential Oil of Acorus calamus L. of Indian Origin by Liquid–Gas Chromatography
THE sedative potentiating activity of the essential oil of Acorns calamus L. of Indian and European origin has been reported1.
Quality control is an essential operation of the pharmaceutical industry. Drugs must be marketed as safe and therapeutically active formulations whose performance is consistent and predictable. New
A study of the lipid content of Trichophyton mentagrophytes.
Studies on Acorus Calamus, Part II
The capacity to potentiate the sedative action of pentobarbitone by the volatile oil of Indian Acorus calamus has been used to screen various fractions of the oil for the presence of the principle
Influence of shape factors on kinetics of drug release from matrix tablets. II. Experimental.
Even though the rate of drug release varied noticeably with tablet shape, regression analysis of the release data indicated that the rate constants included in the expression did not vary significantly (p = 0.05) with shape for tablets of the same overall composition.
Staphylococci in Colby Cheese
Results indicate that the staphylococci naturally present in milk are better adapted to the environment of the cheese-making and curing process than the laboratory cultures of S. aureus which were inoculated into the milk.