Development of new dissolution test and HPLC-RP method for anti-parasitic ornidazole coated tablets

This work aimed the development and validation of a new dissolution test for ornidazole coated tablets. The dissolution conditions were determined after testing Sink conditions, dissolution medium, apparatus, stirring speed, 24 h stability and medium filtration influence. The best conditions were paddle at a stirring speed of 75 rpm and 900 mL of 0.1 M HCl. A new HPLC quantification method was developed and validated. The dissolution test and quantification method showed to be adequate for their purposes and could be applied for quality control of ornidazole coated tablets, since there is no official monograph.

Development and validation of a dissolution test with reversed-phase liquid chromatography analysis for rupatadine in tablet dosage forms

A dissolution test for in vitro evaluation of tablet dosage forms containing 10 mg of rupatadine was developed and validated by RP-LC. A discriminatory dissolution method was established using apparatus paddle at a stirring rate of 50 rpm with 900 mL of deaerated 0.01 M hydrochloric acid. The proposed method was validated yielding acceptable results for the parameters evaluated, and was applied for the quality control analysis of rupatadine tablets, and to evaluate the formulation during an accelerated stability study. Moreover, quantitative analyses were also performed, to compare the applicability of the RP-LC and the LC-MS/MS methods.

Terbinafine: optimization of a LC method for quantitative analysis in pharmaceutical formulations and its application for a tablet dissolution test

A simple liquid chromatographic method was optimized for the quantitative determination of terbinafine in pharmaceutical hydroalcoholic solutions and tablets, and was also employed for a tablet dissolution test. The analysis was carried out using a RP-C18 (250 mm × 4.6 mm, 5 μm) Vertical® column, UV-Vis detection at 254 nm, and a methanol-water (95:5, v/v) mobile phase at a flow-rate of 1.2 mL min-1. Method validation investigated parameters such as linearity, precision, accuracy, robustness and specificity, which gave results within the acceptable range. The tablets dissolution was quite fast: 80% of the drug was dissolved within 15 min.

Development and validation of a dissolution test for diltiazem hydrochloride in immediate release capsules

This work describes the development and validation of a dissolution test for 60 mg of diltiazem hydrochloride in immediate release capsules. The best dissolution in vitro profile was achieved using potassium phosphate buffer at pH 6.8 as the dissolution medium and paddle as the apparatus at 50 rpm. The drug concentrations in the dissolution media were determined by UV spectrophotometry and HPLC and a statistical analysis revealed that there were significant differences between HPLC and spectrophotometry. This study illustrates the importance of an official method for the dissolution test, since there is no official monograph for diltiazem hydrochloride in capsules.

Sensory and Non-sensory Factors Behind the Liking and Choice of Healthy Food Products

A healthy and balanced diet can reduce health problems, such as overweight and metabolic syndrome. In general, people have a considerably good knowledge of what constitutes a healthy diet and how they could achieve it with their food choices. Besides, people argue that health is among their top five food choice motives. Nevertheless, the prevalence of overweight is increasing and other food choice motives, such as taste, seem to conflict with the health. Liking for food does not necessarily determine acceptance alone, thus several non-sensory factors, such as brand, country of origin and nutrition claim, can also influence. Moreover, consumers are individuals in how they prioritize sensory and nonsensory factors of foods, but e.g. increasing age, female gender and health concern have been connected to a more health-oriented dietary behaviour. To sum up, identifying different factors that can increase the liking and consumption of healthy food is essential in order to develop more attractive healthful food products. Adding vitamins, minerals, fibre or other ingredients to a food product can be used to enrich the nutritional quality of the products. However, this may be difficult in practice as regards the sensory quality and pleasantness of the foods. Generally, consumers are not willing to compromise on taste in food. On the other hand, consumers are very heterogeneous in their likings, and their personal values and attitudes may interact with preferences for specific sensory characteristics. The aims of this study were to investigate the effects of intrinsic product characteristics on sensory properties and hedonic responses; to determine the impact of few non-sensory factors; and to examine the interaction between sensory and non-sensory factors with consumers’ demographics, values and attitudes in liking of healthy model foods. The results showed that product composition influenced sensory quality and had an effect on hedonic responses. Adding flaxseed to bakery products showed a significant improvement in the nutritional quality without negative effects on sensory properties. On the other hand, the fortification of wellness beverages with vitamins and minerals may impart off-flavours. In general, sweetness of yoghurts, freshness of wellness beverages and low intensity of rye bread flavour appealed to consumers. Information about the domestic origin of yoghurts and claiming a specific function for wellness beverages enhanced liking. However, consumers who were more concerned about their health and considered natural content as an important food choice motive, rated sourer and less sweet yoghurts and wellness beverages as more pleasant. In addition, interest in health increased the consumption of rye breads and other whole grain breads among adolescents. The results showed that the optimal product quality in terms of intrinsic and extrinsic factors differs between individual consumers, and personal values and food choice motives can be connected to preferences for specific sensory characteristics of foods. This indicates that each food product needs to be considered in relation to its specific market niche, and to which segment of consumer will respond most positively to its characteristics.

Espectroscopia no infravermelho médio e análise sensorial aplicada à detecção de adulteração de café torrado por adição de cascas de café

Mid-infrared spectroscopy and chemometrics were used to identify adulteration in roasted and ground coffee by addition of coffee husks. Consumers' sensory perception of the adulteration was evaluated by a triangular test of the coffee beverages. Samples containing above 0.5% of coffee husks from pure coffees were discriminated by principal component analysis of the infrared spectra. A partial least-squares regression estimated the husk content in samples and presented a root-mean-square error for prediction of 2.0%. The triangular test indicated that were than 10% of coffee husks are required to cause alterations in consumer perception about adulterated beverages.

Development and validation of a dissolution test for primaquine/polyethylene oxide matrix tablets

A simple, precise, specific, repeatable and discriminating dissolution test for primaquine (PQ) matrix tablets was developed and validated according to ICH and FDA guidelines. Two UV assaying methods were validated for determination of PQ released in 0.1 M hydrochloric acid and water media. Both methods were linear (R²>0.999), precise (R.S.D.<1.87%) and accurate (97.65-99.97%). Dissolution efficiency (69-88%) and equivalence of formulations (f2) was assessed in different media and apparatuses (basket/100 rpm and paddle/50 rpm) tested. Discriminating condition was 900 mL aqueous medium, basket at 100 rpm and sampling times at 1, 4 and 8 h. Repeatability (R.S.D.<2.71%) and intermediate precision (R.S.D.<2.06%) of dissolution method were satisfactory.

Propuesta de un test para determinar el conocimiento conceptual de estudiantes universitarios sobre la constante de equilibrio químico y su aplicación en estudiantes españoles

This article outlines a procedure that was used to develop a written test for evaluating the conceptual knowledge of chemical equilibrium constant among university students. The concepts in the subject matter were carefully defined through propositional statements. Students' understanding of the topic was determined through interviews. These data were used to produce nine multiple choice questions. Each question was designed to identify misconceptions related to the chemical equilibrium constant. The test was evaluated by foure associate professors and was administred to a total of 196 spanish university students. This test has a Cronbach's alpha reliability of 0.63 and its content validity values ranged from 3.7 to 5.

Test automation scheme for LTE core network element

Modern sophisticated telecommunication devices require even more and more comprehensive testing to ensure quality. The test case amount to ensure well enough coverage of testing has increased rapidly and this increased demand cannot be fulfilled anymore only by using manual testing. Also new agile development models require execution of all test cases with every iteration. This has lead manufactures to use test automation more than ever to achieve adequate testing coverage and quality. This thesis is separated into three parts. Evolution of cellular networks is presented at the beginning of the first part. Also software testing, test automation and the influence of development model for testing are examined in the first part. The second part describes a process which was used to implement test automation scheme for functional testing of LTE core network MME element. In implementation of the test automation scheme agile development models and Robot Framework test automation tool were used. In the third part two alternative models are presented for integrating this test automation scheme as part of a continuous integration process. As a result, the test automation scheme for functional testing was implemented. Almost all new functional level testing test cases can now be automated with this scheme. In addition, two models for integrating this scheme to be part of a wider continuous integration pipe were introduced. Also shift from usage of a traditional waterfall model to a new agile development based model in testing stated to be successful.

Spot-test identification and rapid quantitative sequential analysis of dipyrone

A qualitative spot-test and tandem quantitative analysis of dipyrone in the bulk drug and in pharmaceutical preparations is proposed. The formation of a reddish-violet color indicates a positive result. In sequence a quantitative procedure can be performed in the same flask. The quantitative results obtained were statistically compared with those obtained with the method indicated by the Brazilian Pharmacopoeia, using the Student's t and the F tests. Considering the concentration in a 100 µL aliquot, the qualitative visual limit of detection is about 5×10-6 g; instrumental LOD ≅ 1.4×10-4 mol L-1 ; LOQ ≅ 4.5×10-4 mol L-1.

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Accelerated ageing like a vigour test to diasporas of Myracrodruon urundeuva Fr. Allem

This work established the adequate temperature and the period of exposition for the accelerated ageing test with diasporas of Myracrodruon urundeuva from an area of the Cerrado in the state of Mato Grosso, Brazil. Before and after the ageing, at the temperatures of 40ºC, 41ºC, 42ºC and 45ºC combined with periods of 12, 18, 24, 30 and 36 hours, the water content and germination were evaluated. For each treatment, 12g of diasporas in mini chambers with 40 mL of distilled water were submitted to the accelerated ageing test. A total of 100 diasporas, divided into four replications, in plastic boxes, on two sheets of blotting paper, in germinator at 25ºC and 8 hours of photoperiod were germinated. In all treatments the content of water of the aged diasporas was superior to 20% and this value stabilized itself between 25% and 28%, from the 18 hours of exposition. Independently of the tested periods, the ageing at the temperatures of 40ºC, 41ºC and 42ºC did not affect the germination. After the ageing at 45ºC, the germination did not differ among the periods of 12, 18 and 24 hours of exposition, but in all these periods it was inferior to the control and superior to the periods of 30 and 36 hours. In these last two periods, fungi were observed. The accelerated ageing of diasporas of Myracrodruon urundeuva should be conducted at the temperature of 45ºC, during the exposition periods of 12 to 24 hours.