This study aimed to investigate the possibility of rapid identification of
isolated bacteria Leuconostoc from Syrian white fresh cheese made of cow and
ewe milk using Fourier transform infrared spectroscopy (FTIR). 20 isolates (14
from ewe milk ch
eese and 6 from cow milk cheese) were isolated. These isolates
were pretasted with PCR technique using specific primers. Results indicated
that these isolates are belonged to the genus Leuconostoc and 12 of them are
belonged to Ln. mesenteroides species. The results of FTIR technique showed in
comparison to device library that all isolates are belonged to genus
Leuconostoc, and 4 of these isolates are belonged to Ln. citreum species which
could not be identified using PCR method (with the used primers), and helped
to identify the following subspecies: Ln.mesenteroides subsp mesenteroides and
Ln. mesenteroides subsp dextranicum while PCR technique described them
belonging only to a Ln. mesenteroides species. Moreover, FTIR technique was
able to give the results within 25 hours, thus it can be used in identification of
food bacteria more quickly.
The aim of this study is to compare the dissolution time of six formulations of paranteralSodium Ceftriaxonepreparation, the original product and five generic local ones. The dissolution time was measured precisely as the point at which the dried pow
der of Sodium Ceftriaxone preparation became a transparent solution on the addition of physiologicalsolution 0,9% of Sodium Chloride. The dissolution time of the six products were different. The measurement of infrared spectroscopy (FTIR) of different powder preparations was conducted, then the weight, the humidity and the morphology of different medical powders were studied to investigate the factors influencing the dissolution time. The difference in dissolution time between the six products was due to differences in powder characteristics such as water content, crystal shape and dimension. It was shown that one local generic product of Sodium Ceftriaxone islook like the original one.
Three samples of alumina_zirconia mixed oxid AL2O3_Zr2O4(1;0.25;0.1) mole ratio
based on oxides were prepared by sol-gel precipition method. The system AL2O3_Zr2O4
was obtained by mixing tow gel of alumina and zirconia precipited from aqueous solut
ions
of alumina nitrate and zirconium chlorid using ammonium hydroxide solution as precipited
agent. The system after mixing was allwed to settle for 24 h. The resuling precipitate was
filtered off and washed several times with deionized water and dried at 120°C for 24 h.
The powdered oven-dried hydrous alumina_zirconia was immersed in ammonium sulfate
solution(1) M for 24 h to incorporate sulfate ions. The resulting sample was dried at 120°
C for 24 h, calcined at 550°C for 6 h. The textural properties were determined by terating
of adsorption data of N2 at 77 K, and the results showed the changings in the textural
properties.The TG_DTA analysis showed the thermal stable of the samples in a long rang
of temperature. FTIR spectra showed that the sulfate ions were incorperated in the saples.
