Pseudo-ternary phase diagrams were generated utilizing the aqueous titration technique for four different weight ratios (1:0, 1:1, 1:2 and 2:1) of Kolliphor PS 80:Transcutol P (S mix ) In every phase diagram M. piperita oil and a specific S mix ratio were meticulously combined in various weight ratios ranging from 1:9 to 9:1. A total of 9 different combinations of oil and S mix were prepared, including 1:9, 2:8, 3:7, 4:6, 5:5, 6:4, 7:3, 8:2 and 9:1 were made to Precisely outlining To delineate the boundaries of the phases formed in the phase diagrams, a gradual titration with the aqueous phase was performed for each oil and S mix combination. Visual inspection was subsequently employed to identify transparent and effortlessly flowable Oil-in-Water (O/W) microemulsions ( Figure 1 ).
M. piperita oil-3%-5%, Water- 52%-55%, S mix -45%-40% (Kolliphor PS 80: Transcutol P (1:1) ( Table 2 ).
Run No. | Component (%wt/wt) | Responses | ||||
---|---|---|---|---|---|---|
Oil | S . (1:1) | Water | Mean Diameter* (nm) | PDI | Zeta potential (mV) | |
1 | 5 | 42.5 | 52 | 287.3 | 0.331 | -27.7±3.7 |
2 | 3 | 40 | 53.5 | 247.4 | 0.311 | -25.7±2.3 |
3 | 3 | 42.5 | 55 | 252.5 | 0.320 | -26.7±3.7 |
4 | 4 | 40 | 52 | 270.3 | 0.340 | -27.9±1.7 |
5 | 4 | 45 | 52 | 260.1 | 0.321 | -26.9±2.3 |
6 | 3 | 42.5 | 52 | 217.8 | 0.260 | -24.3±1.1 |
7 | 4 | 42.5 | 53.5 | 250.3 | 0.321 | -25.7±1.3 |
8 | 5 | 40 | 53.5 | 272.2 | 0.341 | -25.3±1.3 |
9 | 5 | 45 | 53.5 | 265.35 | 0.325 | -26.9±2.4 |
10 | 4 | 40 | 55 | 261.23 | 0.255 | -22.2±1.0 |
11 | 4 | 42.5 | 53.5 | 250.8 | 0.312 | -25.2±1.5 |
12 | 5 | 42.5 | 55 | 295.5 | 0.381 | -27.2±1.2 |
13 | 4 | 45 | 55 | 287.1 | 0.331 | -10.9±1.0 |
14 | 3 | 45 | 53.5 | 121.75 | 0.255 | -22.2±1.0 |
15 | 4 | 42.5 | 53.5 | 252.5 | 0.326 | -26.2±1.8 |
After subjecting the formulations to a series of stability tests, including heating-cooling cycles, centrifugation tests and freeze-thaw cycles, no cracking or phase separation was observed in the microemulgel, indicating its favourable thermodynamic stability.
This optimum size of M. piperita microemulgel showed that surfactant, co-surfactant and oil phases were highly compatible with each other as the surface tension increases the globule size decreases ( Figure 2 ).
Figure 1: Ternary phase diagram of concentration for S mix 1:1.
The solubility of M. piperita microemulgel was assessed across various oils (IPM, Propylene glycol, benzyl alcohol and oleic acid), surfactants (Tween 60, Tween 80 and Span 20) and cosurfactants (n-butanol, polyethylene glycol and diethylene glycol). Among these, the highest solubility was observed in IPM oil, Tween 80 surfactant and n-butanol co-surfactant compared to the other oils and surfactants. Microemulsions formed with IPM, Tween 80 and n-butanol was noted to be clear and stable due to the superior compatibility of these surfactant-co-surfactant pairs with the oil.
The microemulsion of M. piperita exhibited a transparent appearance with a light yellow and emitted an aroma reminiscent of alcohol. Notably, the microemulsion remained stable without undergoing phase separation upon the addition of gel to the formulation, confirming its stability.
Using a drag and slip device, spreadability was assessed. The device was made up of a wooden block with a glass slide installed over it and a pulley fastened to one edge of the block. 2 g of microemulgel was placed over the glass slide over the wooden block and another glass slide with the same measurements was placed on top of it. The weight of around 80 g was suspended by attaching a thread to the upper glass slide with the aid of a hook and passed above the pulley. The time in sec taken by the slide to cover 7.5 cm on the fixed glass slide was recorded. The spreadability was then calculated by using the following formula:
Figure 2: Measurement of globule size and zeta potential.
Figure 3: Particle Size of M. piperita microemulgel (117 nm).
Where, M=weight tied to upper glass slide, L=length of glass slides and T=time taken to separate the glass slides from each other.
One-gram microemulgel was placed between the plate and cone (no.3) of the viscometer (Brookfield viscometer Cap 2000+) and viscosity was measured at 10 rpm for 30 sec. Viscosity was also measured at increasing shear rate. Measurement was done for 30 sec at each rate of shear.
The viscosity of the M. piperita microemulgel measured at 86.7±0.01 cps. The formulation displayed Newtonian flow behaviour, signified by its viscosity showing minimal variation when subjected to external forces such as stirring. This suggests that the microemulgel could endure slight stress and maintain consistent viscosity during both handling and storage ( Table 3 ).
Sl. No. | oil %w/w | S %w/w | Carbopol %w/w | Viscosity (Poise) | Spreadibility (g. cm/S) * |
---|---|---|---|---|---|
1 | 4 | 40 | 2.5 | 29.89±0.50 | 29.21±0.25 |
2 | 4 | 42.5 | 2 | 21.25±0.75 | 32.28±0.15 |
3 | 4 | 40 | 1.5 | 11.86±0.63 | 34.43±0.55 |
4 | 5 | 42.5 | 2.5 | 47.85±0.25 | 23.72±0.65 |
5 | 5 | 42.5 | 1.5 | 35.67±0.35 | 27.21±0.98 |
6 | 4 | 45 | 1.5 | 10.20±0.90 | 36.75±0.63 |
7 | 4 | 45 | 2.5 | 28.76±0.86 | 29.94±0.35 |
8 | 3 | 40 | 2 | 11.85±0.85 | 34.56±0.43 |
9 | 3 | 42.5 | 1.5 | 07.50±0.65 | 37.51±0.28 |
10 | 4 | 42.5 | 2 | 21.25±0.23 | 32.28±0.87 |
11 | 4 | 42.5 | 2 | 21.25±0.46 | 32.28±0.56 |
12 | 5 | 45 | 2 | 40.75±0.95 | 25.26±0.45 |
13 | 3 | 45 | 2 | 10.95±0.67 | 36.31±0.88 |
14 | 3 | 42.5 | 2.5 | 15.5±0.65 | 33.57±0.75 |
15 | 5 | 40 | 2 | 42.3±0.55 | 24.54±0.45 |
The pH of the microemulgel was determined to be 6.2, indicating that the elevated S/CO ratio contributed to the increase in pH of the microemulgel.
The stability study suggested that the formulation was physically and chemically stable when stored at 5°C, 25°C with 60% Relative Humidity (RH), 30°C with 65% RH and 40°C with 75% RH over a period of 3 months.
The size of the droplets was 117 nm. This optimum size of M. piperita microemulgel showed that surfactant, co-surfactant and oil phases were highly compatible with each other ( Figure 3 ).
The conductivity of the M. piperita microemulgel registered at 1.4 μS/cm, confirming its classification as Oil in Water (O/W) microemulgel. Notably, pure water typically exhibits a conductivity. The elevated conductivity observed in the microemulsion was attributed to the presence of dissolved salts and oils. As the amount of dissolved salts and oils in the microemulsion increased, so did its conductivity. The higher conductivity of the M. piperita microemulgel stemmed from the enhanced solubility of oil, surfactant, co-surfactant and water within the formulation.
M. piperita exhibited a sharp endothermic peak at around 204.73°C indicating its pure crystalline cubic form.
Since the dye dispersed evenly within the microemulgel, it was inferred that the continuous phase consisted of water. Consequently, the M. piperita microemulgel was classified as Oil in Water (o/w) type of microemulsion.
The distinctive peaks or FT-IR bands of pure M. piperita were identified at 2955.18 cm -1 (C-H) and 1165.99 cm -1 (C=O), as depicted in ( Figure 4 ). These quality peaks of M. piperita were also evident in the M. piperita microemulgel, without any additional auxiliary peaks or significant peak shifts noted. This absence of chemical deterioration or incompatibilities was further confirmed through DSC analysis, which revealed no incompatibilities between M. piperita and the various excipients used. Both M. piperita and the excipients exhibited peaks in the microemulgel thermograms, affirming their compatibility.
The maximum release of M. piperita microemulgel was 94% at 48 hr which indicated that M. piperita microemulgel has good topical release properties ( Table 4 ).
Values | Zero order | First order | Higuchi model | Korsmeyer peppas | n value |
---|---|---|---|---|---|
Rsqr | 0.9701 | 0.9492 | 0.8939 | 0.9742 | 0.697 |
AIC | 82.4311 | 67.8087 | 82.5439 | 0.9354 | 48 |
MSC | 3.0476 | 4.1379 | 2.4121 | 0.9453 | 3.9526 |
The distinct peaks or FT-IR bands characteristic of pure M. piperita were detected at 2955.18 cm -1 (C-H) and 1165.99 cm -1 (C=O). These key peaks of M. piperita were similarly observed in the M. piperita microemulgel, with no additional auxiliary peaks or significant shifts noted. This absence of chemical deterioration or incompatibilities was further confirmed by DSC analysis, which demonstrated no incompatibilities between M. piperita and the various excipients utilized. Both M. piperita and the excipients displayed peaks in the microemulgel thermograms, confirming their compatibility.
The M. piperita microemulgel exhibited a drug content of 94.35%. This significant drug content indicates that the drug is highly soluble and exhibits compatibility with the excipients used in the formulation.
The anti-inflammatory activity of the extract and the optimized formulation was evaluated using two methods: the HRBC membrane stabilization method and the protein denaturation method ( Table 5 ). Both the extract and the formulated microemulgel demonstrated significant anti-inflammatory activity. The protein denaturation caused by the extract was also examined and presented ( Table 6 ).
Concentration (μg/mL) | Absorbance | Prevention of lysis. | ||
---|---|---|---|---|
extract | microemulgel | extract | microemulgel | |
300 | 0.160 | 0.166 | 36.75 | 34.38 |
200 | 0.179 | 0.180 | 29.01 | 28.85 |
100 | 0.189 | 0.195 | 25.29 | 22.92 |
Aspirin | 0.156 | 0.156 | 38.33 | 38.33 |
Negative Control | 0.253 | 0.253 | 47.23 | 45.34 |
Concentration (μg/mL) | Protein denaturation | |||
---|---|---|---|---|
xtract | Standard | Microemulgel | Standard | |
100 | 45.31 | 70.7 | 42.35 | 70.19 |
200 | 49.21 | 75.39 | 47.45 | 74.11 |
500 | 53.9 | 81.25 | 52.94 | 80.39 |
1000 | 58.98 | 86.71 | 57.25 | 85.86 |
Figure 4: FT-IR Measurement of Percentage Transmittance (%T), Corresponding to M. piperita Peak at 1509.18 cm -1 .
In this study, a microemulgel was developed using an herbal extract of M. piperita to target inflammation. Through experimentation with various surfactants and co-surfactants in preformulation studies revels that M. piperita extract exhibited superior solubility in IPM oil and Tween 80 surfactant, with n-butanol acting as the cosurfactant, surpassing other alternatives. The combination of IPM, Tween 80 and n-butanol yielded a microemulgel that was transparent and remained stable due to their excellent compatibility, which outperformed other surfactant-cosurfactant-oil combinations tested. The formulation demonstrated both physical and thermodynamic stability even under accelerated conditions. The study of Pseudo ternary phase diagram demonstrates that S mix ratio 1:1 provide more stable microemulgel formulation as compared with other S mix ratios. In thermodynamic stability studies, it was observed that there no any separation as well as no cracking of microemulgel. Top of FormBottom of FormThe microemulsion containing M. piperita appeared clear and light yellow, emitting a fragrance reminiscent of alcohol. The spreadability of the formulation varied between 27.21±0.98 and 37.51±0.28. Droplet size averaged approximately 117 nm, while viscosity measured at 86.7±0.01 cps. The dye dispersed uniformly throughout the microemulgel.
The microemulgel containing M. piperita had a pH of 6.2, indicating that the higher ratio of surfactant to cosurfactant contributed to its elevated pH compared to pure water, which typically exhibits a conductivity of 1.4 μS/cm. In the FT-IR spectra, peaks were observed at 2955.18 cm -1 (C-H) and 1165.99 cm -1 (C=O). The maximum release of M. piperita from the microemulgel reached 94% within 48 hr, demonstrating excellent topical release properties. The M. piperita microemulgel showed a drug content of 94.35%. Both the extract and the formulated microemulgel displayed promising anti-inflammatory activity by preventing cell lysis and inhibiting protein denaturation.
In this study, advanced methods is adapted to formulate the microemulgel, this technique can be employed to enhance the solubility and skin permeability. An effective microemulgel was developed using 1% Kolliphor PS 80 as a gelling agent, resulting in sustained release properties and prolonged residence time. The M. piperita microemulgel exhibited a remarkable 94.35% drug content, indicating high solubility and compatibility of the drug with the excipients. Permeability studies revealed that the M. piperita microemulgel achieved 94% permeability within 48 hr, showcasing enhanced drug permeability facilitated by the microemulsion-based gel system. These findings suggest that this formulation holds promise as a topical delivery vehicle for M. piperita . Moreover, the formulated microemulgel demonstrated significant anti-inflammatory activity.
Machewar K, Kakde R, Sabale P. Evaluation of Topical Anti-Inflammatory Potential of Mentha piperita L. Extract by Formulation of Microemulgel. J Young Pharm. 2024;16(3):488-97.
The author expresses deep gratitude to the management and the Department of Pharmaceutical Sciences at Rashtrasant Tukadoji Maharaj Nagpur University, Nagpur, for their invaluable support in facilitating the successful completion of the research work.
IPM | Isopropyl Myristate |
---|---|
RH | Relative Humidity |
FT-IR | Fourier Transform Infrared Spectra Analysis |
gm | Gram |
HRBC | Human Red Blood Cell |
% | Percent |
CM | Centimetres |
°C | Degrees Celsius |
W/O | Water in oil |
O/W | Oil in water |
S/CO | Ratio of surfactant to co-surfactant |
CPS | Centipoise |
nm | Nanometre |
mg | Milligram |
mL | Millilitre |
rpm | Revolution per minute |
UV | Ultra-Voilet |
ME | Microemulgel |
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Use of integral forage palm flour as an innovative ingredient in new fettuccine-type pasta: thermomechanical and technological properties, and sensory acceptance.
2. materials and methods, 2.1. materials, 2.2. methods, 2.2.1. receiving, sanitizing, and processing cladodes for analysis and flour preparation, 2.2.2. proximate composition of integral forage palm cladodes, 2.2.3. microwave radiation drying process, 2.2.4. instrumental color of integral forage palm puree and flour, 2.2.5. total soluble phenolic compounds of integral forage palm puree and flour, 2.2.6. experimental design for fresh and dry extruded fettuccine-type pasta, 2.2.7. thermomechanical properties of flour blends, 2.2.8. water absorption index and water solubility index, 2.2.9. preparation of fresh and dried extruded fettuccine-type pasta, 2.2.10. moisture content and cooking characteristics of fettuccine-type pasta, 2.2.11. texture characteristics of fettuccine-type pasta, 2.2.12. sensory analysis of unflavored and flavored (garlic and oil) fettuccine-type pasta, 2.2.13. statistical analysis, 3. results and discussion, 3.1. proximate composition of integral forage palm puree, 3.2. color parameters and total soluble phenolic compounds in integral forage palm puree and flour, 3.3. thermomechanical characteristics of pre-mixes by mixolab2, 3.4. water absorption index and water solubility index, 3.5. technological evaluation of fettuccine-type pasta quality, 3.5.1. moisture content and cooking characteristics, 3.5.2. texture characteristics, 3.6. sensory evaluation of fettuccine-type pasta quality, 3.6.1. cooked fresh and dry fettuccine-type pasta, 3.6.2. ready-to-eat garlic and oil fettuccine-type pasta, 4. conclusions, author contributions, institutional review board statement, informed consent statement, data availability statement, acknowledgments, conflicts of interest.
Click here to enlarge figure
Component | Integral Forage Palm Puree (Wet Basis) | Integral Forage Palm Puree (Dry Basis) |
---|---|---|
Moisture (%) | 92.04 ± 1.82 | - |
Proteins (%) | 1.88 ± 0.17 | 15.80 |
Lipids (%) | 0.14 ± <0.01 | 1.18 |
Ashes (%) | 1.80 ± 0.06 | 15.13 |
Non-reducing sugars (mg of sucrose·100 g ) | 4.25 ± 4.06 | 35.71 |
Reducing sugars (mg of glucose·100 g ) | 63.47 ± 3.51 | 533.36 |
Glucose (mg·100 g ) | 2.49 ± 0.34 | 20.92 |
Total dietary fiber (%) * | 4.08 ± 5.39 | 67.30 |
Other Parameters | Integral Forage Palm Puree | Integral Forage Palm Flour |
---|---|---|
L* | 42.14 ± 0.09 | 60.18 ± 0.05 |
a* | −5.57 ± 0.01 | 3.32 ± 0.04 |
b* | 29.09 ± 0.12 | 27.46 ± 0.01 |
Total soluble phenolic compounds (mg GAE·100 g , d.b) | 359.70 ± 13.55 | 250.81 ± 8.86 |
Sample | Control | P5 | P10 | P15 | P20 |
---|---|---|---|---|---|
Water absorption (%) | 58.00 | 58.00 | 58.00 | 58.00 | 59.7 |
Stability (min) | 9.40 ± 0.42 | 8.85 ± 0.21 | 9.10 ± 0.14 | 9.75 ± 0.07 | 9.75 ± 0.64 |
C1 (Nm) | 1.097 ± 0.006 | 1.091 ± 0.040 | 1.123 ± 0.007 | 1.128 ± 0.018 | 1.129 ± 0.005 |
C2 (Nm) | 0.592 ± 0.001 | 0.457 ± 0.016 | 0.464 ± 0.004 | 0.484 ± 0.013 | 0.480 ± 0.013 |
C3 (Nm) | 1.811 ± 0.002 | 1.648 ± 0.031 | 1.598 ± 0.010 | 1.537 ± 0.024 | 1.415 ± 0.024 |
C4 (Nm) | 1.595 ± 0.028 | 1.506 ± 0.031 | 1.278 ± 0.081 | 0.323 ± 0.023 | 0.312 ± 0.001 |
C5 (Nm) | 2.361 ± 0.015 | 2.564 ± 0.015 | 2.489 ± 0.011 | nd | nd |
Slope-α | −0.072 ± 0.023 | −0.125 ± 0.007 | −0.086 ± 0.025 | −0.065 ± 0.007 | −0.031 ± 0.0267 |
Slope-β | 0.454 ± 0.040 | 0.296 ± 0.014 | 0.288 ± 0.014 | 0.282 ± 0.090 | 0.228 ± 0.059 |
Slope-γ | −0.056 ± 0.025 | −0.056 ± 0.020 | −0.013 ± 0.024 | nd | nd |
C2-C1 (Nm) | −0.505 ± 0.007 | −0.634 ± 0.024 | −0.659 ± 0.011 | −0.644 ± 0.006 | −0.649 ± 0.018 |
C3-C2 (Nm) | 1.219 ± 0.003 | 1.190 ± 0.015 | 1.134 ± 0.006 | 1.053 ± 0.011 | 0.934 ± 0.011 |
C4-C3 (Nm) | −0.216 ± 0.030 | −0.142 ± 0.001 | −0.320 ± 0.090 | nd | nd |
C5-C4 (Nm) | 0.765 ± 0.012 | 1.058 ± 0.016 | 1.211 ± 0.070 | nd | nd |
Attributes | Fresh Pasta | Dry Pasta |
---|---|---|
Aroma | 5.74 ± 1.72 | 5.85 ± 1.74 |
Appearance | 5.75 ± 1.77 | 5.54 ± 1.67 |
Color | 5.82 ± 1.70 | 5.62 ± 1.65 |
Texture | 6.88 ± 1.71 * | 6.31 ± 1.90 * |
Taste | 6.16 ± 1.96 | 5.78 ± 1.94 |
Overall impression | 6.25 ± 1.75 | 5.96 ± 1.62 |
Purchase intention | 3.28 ± 1.09 | 3.09 ± 0.98 |
Acceptability index (%) | 69.44 | 66.22 |
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Silva, L.E.P.d.; Moreira, S.R.; Neves, N.d.A.; Aguiar, E.V.d.; Caprilles, V.D.; Amaral, T.N.; Schmiele, M. Use of Integral Forage Palm Flour as an Innovative Ingredient in New Fettuccine-Type Pasta: Thermomechanical and Technological Properties, and Sensory Acceptance. Foods 2024 , 13 , 2683. https://doi.org/10.3390/foods13172683
Silva LEPd, Moreira SR, Neves NdA, Aguiar EVd, Caprilles VD, Amaral TN, Schmiele M. Use of Integral Forage Palm Flour as an Innovative Ingredient in New Fettuccine-Type Pasta: Thermomechanical and Technological Properties, and Sensory Acceptance. Foods . 2024; 13(17):2683. https://doi.org/10.3390/foods13172683
Silva, Luiz Eliel Pinheiro da, Sander Rodrigues Moreira, Nathalia de Andrade Neves, Etiene Valéria de Aguiar, Vanessa Dias Caprilles, Tatiana Nunes Amaral, and Marcio Schmiele. 2024. "Use of Integral Forage Palm Flour as an Innovative Ingredient in New Fettuccine-Type Pasta: Thermomechanical and Technological Properties, and Sensory Acceptance" Foods 13, no. 17: 2683. https://doi.org/10.3390/foods13172683
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In the trend of digitalization reshaping the global value chain system, optimizing export technological structure is crucial for coping with complex international environments and enhancing core competitiveness. Based on panel data from 30 provinces and cities in China from 2002 to 2019, this study explores the impact of digitalization on the technological structure of exports. Our findings reveal that (1) digitalization development significantly optimizes the technological structure of exports, and this conclusion holds after a series of robustness tests. (2) The structural optimization effect of digitalization development is constrained by its own level of development, exhibiting nonlinear characteristics in its influence on export technological structure. (3) Enhancing the development level of technology markets, improving technology absorption capacity, and consolidating traditional infrastructure can strengthen the structural optimization effect of digitalization development on exports. Our study enhances understanding of the effectiveness and limitations of digitalization development and provides valuable insights for formulating complementary measures to foster digitalization advancement.
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Foreign Language College, Jilin University of Finance and Economics, Changchun, 130117, China
China Center for Energy Economics Research, School of Economics, Xiamen University, Xiamen, 361005, China
School of Economics, Jilin University, Changchun, 130012, China
Jincheng Li
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Sun, J., Yang, S. & Li, J. The Impact of Digitalization on Technological Structure of China’s Exports: An Empirical Test Based on the Panel Threshold Effect Model. J Knowl Econ (2024). https://doi.org/10.1007/s13132-024-02223-1
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DOI : https://doi.org/10.1007/s13132-024-02223-1
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The specific group being studied. The predicted outcome of the experiment or analysis. 5. Phrase your hypothesis in three ways. To identify the variables, you can write a simple prediction in if…then form. The first part of the sentence states the independent variable and the second part states the dependent variable.
5.2 - Writing Hypotheses. The first step in conducting a hypothesis test is to write the hypothesis statements that are going to be tested. For each test you will have a null hypothesis ( H 0) and an alternative hypothesis ( H a ). When writing hypotheses there are three things that we need to know: (1) the parameter that we are testing (2) the ...
rtual Lab Active Formulating a Hypothesis about the Effect of Absorption Rates Write a hypothesis for Section 1 of the lab, which is about the effect the type of material has on the absorption of sunlight on Earth's surface. Be sure to answer the lesson question: "What factors influence the absorption of sunlight at Earth's surface?"
Step 5: Phrase your hypothesis in three ways. To identify the variables, you can write a simple prediction in if … then form. The first part of the sentence states the independent variable and the second part states the dependent variable. If a first-year student starts attending more lectures, then their exam scores will improve.
Each type has a unique purpose in scientific research. Understanding these types is helpful for formulating a hypothesis that is appropriate to your specific research question. The main types of hypotheses include the following: Simple Hypothesis: This formulates a relationship between two variables, one independent and one dependent. It is ...
Simple hypothesis. A simple hypothesis is a statement made to reflect the relation between exactly two variables. One independent and one dependent. Consider the example, "Smoking is a prominent cause of lung cancer." The dependent variable, lung cancer, is dependent on the independent variable, smoking. 4.
Aim for clarity and simplicity in your wording. State direction, if applicable: If your hypothesis involves a directional outcome (e.g., "increase" or "decrease"), make sure to specify this. You also need to think about how you will measure whether or not the outcome moved in the direction you predicted.
Other approach to enhance the dissolution and absorption rate of certain drugs is by formation of in - situ salt formation i.e. increasing in pH of microenvironment of drug by incorporating ...
Manipulating the formulation (ie, the drug's form as salt, crystal, or hydrate) can change the dissolution rate and thus control overall absorption. ... providing a more uniform therapeutic effect while minimizing adverse effects. Absorption rate is slowed by coating drug particles with wax or other water-insoluble material, by embedding the ...
Abstract. A hypothesis is a logical construct, interposed between a problem and its solution, which represents a proposed answer to a research question. It gives direction to the investigator's thinking about the problem and, therefore, facilitates a solution. There are three primary modes of inference by which hypotheses are developed ...
Lab: Absorption and Radiation by Land and Water Virtual Lab Active Formulating a Hypothesis about the Effect of Absorption Rates Write a hypothesis for Section 1 of the lab, which is about the effect the type of material has on the absorption of sunlight on Earth's surface. Be sure to answer the lesson question: "What factors influence the ...
5 Logical hypothesis. A logical hypothesis suggests a relationship between variables without actual evidence. Claims are instead based on reasoning or deduction, but lack actual data. Examples: An alien raised on Venus would have trouble breathing in Earth's atmosphere. Dinosaurs with sharp, pointed teeth were probably carnivores. 6 Empirical ...
Drug bioavailability is defined as the rate and extent of drug absorption. The rate and extent of drug absorption are determined by both drug physical chemical and formulation characteristics, and underlying patient factors. The latter include gastrointestinal motility, surface area, pH, and intestinal flora. In addition, concomitant ingestion ...
2. Formulating a Hypothesis. 3. Sampling. 1. Variables. Once you've decided on your research questions and completed your background reading, you will select variables to study and a hypothesis to test. This is where you begin to put your problem solving skills into action. A variable is a characteristic that varies throughout the population as ...
Figure 4.7: Plot of estimated results of interaction model for the paper towel performance data. In the absence of sufficient evidence to include the interaction, the model should be simplified to the additive model and the interpretation focused on each main effect, conditional on having the other variable in the model.
We model resource dynamics in each soil point as a combination of three processes: input at rate I, abiotic loss at rate δ, and resource uptake by foraging roots R at a root per capita rate α. For mathematical simplicity, we consider a linear, nonsaturating resource uptake term and that both ecosystem engineer and opportunistic plants have ...
Study with Quizlet and memorize flashcards containing terms like Formulate a hypothesis describing the effect of increasing the amount of enzyme on the rate of the reaction catalyzed by MDH., Formulate a hypothesis describing the effect of heating the enzyme on the rate of the reaction catalyzed by MDH., Formulate a hypothesis describing the effect of different pH conditions on the rate of the ...
The optimized formulation exhibited an average particle size of 782.7 nm and a zeta potential of -46.4 mV, both of which are favorable for drug stability and absorption. Overall, this study demonstrated that SDEDDS could significantly improve the solubility, dissolution rate, and bioavailability of Simvastatin, potentially leading to enhanced ...
Terms in this set (6) formulate a hypothesis describing the effect of increasing the amount of enzyme on the rate of the reaction catalyzed by MDH. the greater the amount of enzyme, the faster the reaction will occur. We have an expert-written solution to this problem! hypothesis describing the effect of heating the enzyme on the rate of ...
Study with Quizlet and memorize flashcards containing terms like Formulate a hypothesis describing the effect of increasing the amount of enzyme on the rate of the reaction catalyzed by MDH, Formulate a hypothesis describing the effect of heating the enzyme on the rate of the reaction catalyzed by MDH, Formulate a hypothesis describing the effect of different pH conditions on the rate of the ...
Psoriasis is chronic inflammatory skin disarray that may drastically affect the feature of life of an affected person. Emulgel is a drug delivery systems found effective in topical delivery. Mometasone is a medium-potency synthetic corticosteroid with anti-inflammatory, antipruritic, and vasoconstrictive properties. We used physiochemical properties of drug, and an assessment of the ...
Background: We wanted to compare the dissolution profile of several over-the-counter analgesics to understand whether the different formulation techniques employed to enhance absorption were associated with variations in the dissolution rate, a parameter known to affect drug absorption. Methods: We considered 5 formulations currently marketed in Italy: aspirin tablets (Aspirina Dolore e ...
The present study is designed to develop a novel dosage form i.e. microemulgel which will enhance the rate of absorption in the systemic circulation and ultimately enhance the pharmacological effect of the Mentha piperita L. extract as anti-inflammatory agent. Its primary components include with constituents including menthol (46.32% ...
Dehydrated integral forage palm cladode flour (FPF) presents a promising nutritional and functional approach to enriching fettuccine-type pasta. This study investigated the use of microwave-dehydrated FPF (at 810 W) as a partial wheat flour substitute (0, 5, 10, 15, and 20% w/w) in fresh and dry fettuccine-type pasta. The thermomechanical properties of flour blends and the technological and ...
In the trend of digitalization reshaping the global value chain system, optimizing export technological structure is crucial for coping with complex international environments and enhancing core competitiveness. Based on panel data from 30 provinces and cities in China from 2002 to 2019, this study explores the impact of digitalization on the technological structure of exports. Our findings ...