Rogers?? Inorganic Pharmaceutical Chemistry

Soine, Taito O.; Wilson, Charles O.

doi:10.1097/00000441-195806000-00027

Cited by 3 publications

(3 citation statements)

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“…The photostabilization of AH 2 in cream formulations is based on the interaction of the vitamin with the stabilizers in the light and in the dark. CT behaves as an antioxidant [12, 13, 29] and is known to stabilize penicillin solutions in the dark [30]. Recently, it has been suggested that the trivalent citrate ions deactivate the excited triplet state of riboflavin and thus stabilize it in aqueous solutions [31].…”

Section: Resultsmentioning

confidence: 99%

“…CT and TA are known to act as antioxidant synergists [4, 6], and CT is an antioxidant [12, 13], and in this capacity, these may inhibit the photooxidation of AH 2 as indicated by the values of the degradation rate constants. CT may also act as an antioxidant in biological reactions [29]. The stabilizing effect of BA may be explained on the basis of complex formation with AH 2 [15], and thereby inhibition of its rate of degradation.…”

Section: Resultsmentioning

confidence: 99%

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Photostabilization of ascorbic acid with citric acid, tartaric acid and boric acid in cream formulations

Ahmad

Sheraz

Ahmed

et al. 2012

Intern J of Cosmetic Sci

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This study involves the evaluation of the effect of certain stabilizers, that is, citric acid (CT), tartaric acid (TA) and boric acid (BA) on the degradation of ascorbic acid (AH(2) ) in oil-in-water cream formulations exposed to the UV light and stored in the dark. The apparent first-order rate constants (0.34-0.95 × 10(-3) min(-1) in light, 0.38-1.24 × 10(-2) day(-1) in dark) for the degradation reactions in the presence of the stabilizers have been determined. These rate constants have been used to derive the second-order rate constants (0.26-1.45 × 10(-2) M(-1) min(-1) in light, 3.75-8.50 × 10(-3) M(-1) day(-1) in dark) for the interaction of AH(2) and the individual stabilizers. These stabilizers are effective in causing the inhibition of the rate of degradation of AH(2) both in the light and in the dark. The inhibitory effect of the stabilizers is in the order of CT > TA > BA. The rate of degradation of AH(2) in the presence of these stabilizers in the light is about 120 times higher than that in the dark. This could be explained on the basis of the deactivation of AH(2) -excited triplet state by CT and TA and by the inhibition of AH(2) degradation through complex formation with BA. AH(2) leads to the formation of dehydroascorbic acid (A) by chemical and photooxidation in cream formulations.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Photostabilization of ascorbic acid with citric acid, tartaric acid and boric acid in cream formulations

Ahmad

Sheraz

Ahmed

et al. 2012

Intern J of Cosmetic Sci

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“…Calsium carbonate is the calcium salts contained in chalk, limestone, marble and is a major component contained in egg shells [4]. Calcium carbonate powder form, white, odorless, tasteless, stable in air.…”

Section: Calcium Carbonate (Caco3)mentioning

confidence: 99%

Study Added of Waste Chicken Egg Shell in Soils

Wong

2016

MATEC Web of Conferences

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Abstract. Soil is the foundation of structure or construction that will receive the load transfer through to foundation. If the soil has a carrying capacity of small and cannot withstand the load transfer can result in the failure of construction. If the soil has a carrying capacity of small ground it is necessary to stabilize or improve the soil so that an increase in the carrying capacity of the land so that it can be used for construction. One material is commonly used for soil stabilization with the addition of lime. Waste chicken egg shell is waste that is still rarely used, the results of research [1], states that composition egg shell broadly consists of water (1,6%) and dry material (98,4%). The total dry ingredients are there, in shell eggs contained mineral elements (95,1%) and protein (3,3%). Based on the existing mineral composition, then the egg shells are composed of crystalline CaCO3 (98,43%), MgCO3 (0,84%) and Ca3(PO4)2 (0,75%). This research was done by adding powdered chicken egg shell waste in clay with a composition of 5%, 7,5%, 10% and 14% with physical properties test and soil compaction test.

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Powdered Particle Interactions: Suspension Flocculation and Caking I

Wilson

Ecanow

1963

Journal of Pharmaceutical Sciences

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Rogers?? Inorganic Pharmaceutical Chemistry

Cited by 3 publications

References 0 publications

Photostabilization of ascorbic acid with citric acid, tartaric acid and boric acid in cream formulations

Photostabilization of ascorbic acid with citric acid, tartaric acid and boric acid in cream formulations

Study Added of Waste Chicken Egg Shell in Soils

Powdered Particle Interactions: Suspension Flocculation and Caking I

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