Improving the solubility rate of fursemide in biological media by using self-emulsifying systems and preparing them in the form of tablets in order to improve its bioavailability and reduce variations in treatment between individuals. Fursemide is classified as a fourth-class drug according to the biopharmaceutical classification due to its limited solubility and permeability.
Improving the solubility rate of fursemide in biological media by using self-emulsifying systems and preparing them in the form of tablets in order to improve its bioavailability and reduce variations in treatment between individuals. Fursemide is classified as a fourth-class drug according to the biopharmaceutical classification due to its limited solubility and permeability.
This research includes the study of energy emulsions used as an alternative fuel
in thermal power stations or in internal combustion engines, and the
mechanism of the formation of emulsions energy, and where the process of
cavitations bubbles form
ed in the fluid as a result of a high-speed spin rotation,
has been studied for the first time in Syria, a detailed study of the terms of the
stability of this type of energy emulsions (Fuel- water).
This article describes physical peculiarities of competitive phase that emerges
when drops of water-fuel emulsion are heated. It is shown that the process of
micro explosion indrops is determined by the amount of water contained in the
fuel and by disparity of emulsion.
In this research we improve the desalting process by determine the
perfect value of demulsifier and washing water flow rate , reducing
the salts concentration of separated water current going to first stage
desalting and increasing residence time
of oil into desalter according
to the characteristic of oil and the process condition.
The study was accomplished on proteins (caseins – whey proteins) of local milk after producing casein by precipitation with ethanol , and whey proteins by heat precipitation. The functional properties (Water Binding – Emulsifying Properties – Gelatio
n) were studied on prepared milk proteins , the witness experiment (pure casein) was followed for comparison.
This functional properties were repeated after adding xanthane and starch with three different concentrations for each kind of proteins , then the results were compared. For statistical analysis, the system of totally –random selections was applied, and a comparison was made as of L.S.D test, and possibility level at 5%. The results showed improvement in functional properties of prepared milk proteins when xanthane and starch were added in the percentage ( 5 - 5 – 10 % ) for the properties (Water Binding – Emulsifying Properties – Gelation ) respectively.
