The prepared adhesive has high and stable tack value (20-30), stable viscosity (80 Pa-s), emulsification
rate of 30% to 40%, and appropriate levels of viscoelasticity, thixotropy and ink flow.
properties of bacterial biosurfactants native to the Yellow River Delta on Hexadecane and Diesel Oil," Biotechnology, 2008; 7(2): pp.
To test the emulsification
index (E24), a 4 mL aliquot of the culture filtrate (cell-free) was mixed with 6 mL of toluene in a screw tube.
In the current study, we retrospectively reviewed a series of patients who were diagnosed with glaucoma secondary to SO emulsification
and received EX-PRESS or AGV implants.
Based on the solubility, emulsification
ability and pseudo-ternary phase diagram studies excipients were selected.
The objective of the study were the (a) isolation of potential biosurfactant producing bacteria based on their capability of reduction in surface tension and emulsification
index and (2) determination of growth of selected isolate on phenanthrene amended media as possible indicator for bioremediation of hydrocarbon contaminated sites.
Some degree of emulsification
of silicone oil has been reported to occur in 56%-100% of cases over a period of months to years16,17.
Effect of intensive exposure on energy condensing system with two-steps emulsification
is proved by tests of packaged emulsion explosives manufactured on the basis of obtained emulsion.
(1,2) Although there have been significant advances in technique and technology of emulsification
, such as interrupted phaco modes, improved pump systems, nucleofractis techniques, and vacuum-assisted phaco, it still carries risk of injury to delicate ocular structures such as corneal endothelium.
The topics include process intensification in integrated membrane processes, fruit juice processing, citrus processing, integrated membrane and conventional processes applied to milk processing, whey processing, making wine, the sugar and brewing industry, processing stevioside using membrane-based separation processes, valorizing food processing streams for obtaining extracts enriched in biologically active compounds, membrane emulsification
in integrated processes for innovative food, and electrodialysis in integrated processes for food applications.
Instead, modified or hydrolyzed oils of vegetable origin are beneficial due to their superior emulsification
properties and compatibility with oral administration as their end products of degradation bear a resemblance to the end products produced by digestion process in the intestine .
Biosurfactants are active compounds produced at the microbial cell surface or excreted and which reduce surface and interfacial tension producing emulsification
(ILORI et al., 2005).