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Microemulsions are clear, stable, isotropic mixtures of oil, water, and surfactant, frequently in combination with a cosurfactant. Microemulsions have been intensively studied during the last decades by many scientists and technologists because of their great potential in many food and pharmaceutical applications. The use of microemulsions is advantageous(More)
Calcium ion concentration versus time was measured in solutions containing admixture of 10 per cent tested urine of normals and stone-formers, during induced calcium oxalate precipitation. A Discriminating Index was formulated by statistical analysis of the data. It was found that stone-formers and normals differ significantly with respect to the(More)
Analysis of the phenolic constituents of shea (Vitellaria paradoxa) kernels by LC-MS revealed eight catechin compounds-gallic acid, catechin, epicatechin, epicatechin gallate, gallocatechin, epigallocatechin, gallocatechin gallate, and epigallocatechin gallate-as well as quercetin and trans-cinnamic acid. The mean kernel content of the eight catechin(More)
The polycarboxylic amino acids were examined as possible retarding agents in the precipitation of calcium oxalate. The effect was observed by continuous determination of the concentration of calcium ions in a mimic urine solution. Both polyglutamic and polyaspartic acids, when used in 5 to 100 ppm concentrations, significantly retarded calcium oxalate(More)
Calcium oxalate dihydrate (CaC2O4 center dot (2+x)H2O; COD; x < or = 0.5) does not readily crystallize from electrolytic solutions but appears as a component in crystalluria. In this paper, we review in vitro studies on the factors responsible for its nucleation and growth with special attention given to the role of surfactants. The following surfactants(More)
Water-dilutable food-grade microemulsions consisting of ethoxylated sorbitan esters, and in some cases blended with other emulsifiers, water, (R)-(+)-limonene, ethanol, and propylene glycol, have been prepared. These microemulsions are of growing interest to the food industry as vehicles for delivering and enhancing solubilization of natural food(More)
In this paper we examined feasible correlations between the structure of different lyotropic mesophases and transdermal administration of three diclofenac derivatives with varying degrees of kosmotropic or chaotropic properties, solubilized within the mesophases. It was found that the most chaotropic derivative of diclofenac diethyl amine (DEA-DFC)(More)
Ordered bicontinuous microstructures formed in a fully water-dilutable, pseudoternary unique nonionic microemulsion were obtained and characterized. The concentrate contained a mixture of triacetin/d-alpha-tocopherol acetate/ethanol/Tween 60. Upon dilution, the concentrate was transformed from a reversed micellar system to oil-in-water microemulsion(More)
Microemulsions based on five-component mixtures for food applications and improved oil solubilization have been studied. The compositions included water, oil phase [such as R(+)-limonene and medium-chain triglycerides (MCT)], short-chain alcohols (such as ethanol), polyols (propylene glycol and glycerol), and several surfactants and their corresponding(More)