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  • 1
    Electronic Resource
    Electronic Resource
    Springer
    European journal of clinical pharmacology 24 (1983), S. 261-266 
    ISSN: 1432-1041
    Keywords: doxorubicin ; 5-fluorouracil ; pharmacokinetics ; parotid saliva ; plasma concentration ; protein binding
    Source: Springer Online Journal Archives 1860-2000
    Topics: Chemistry and Pharmacology , Medicine
    Notes: Summary Doxorubicin and 5-fluorouracil pharmacokinetics were studied in 19 volunteers with various advanced neoplastic diseases who received 50–90 mg doxorubicin or 600–1000 mg 5-fluorouracil intravenously, followed by plasma and parotid saliva collection over a 75 min period. The extent to which these chemotherapeutic agents are bound to plasma proteins, at concentrations chosen to approximate plasma concentrations, was measured by equilibrium dialysis. Both agents were quantitated by high-performance liquid chromatography. As reported previously, a wide range of plasma levels were found among patients receiving similar doses of either doxorubicin or 5-fluorouracil. It appears that in addition to being quickly cleared from the plasma both chemotherapeutic agents are excreted in detectable amounts in parotid saliva, a route of elimination heretofore given little or no attention. Excretion in the saliva exposes the mucosa of the upper gastrointestinal tract to 5-fluorouracil after intravenous administration and may play a part in causing stomatitis in patients receiving it by this route. Since there are huge interindividual and pronounced intraindividual differences in S/P ratios mostly not systematically related to the drugs' concentration in plasma, the concentration in parotid saliva was not useful in predicting the level of free doxorubicin or 5-fluorouracil in plasma.
    Type of Medium: Electronic Resource
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  • 2
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of the European Academy of Dermatology and Venereology 7 (1996), S. 0 
    ISSN: 1468-3083
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Medicine
    Type of Medium: Electronic Resource
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  • 3
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 49 (1984), S. 0 
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Combination of chlorination, packaging in flexible pouches, heating, cooling and cold storage could extend shelf-life of oysters from 2 wk to 3 months. Freshly shucked oysters were first blown (or washed) in aerated chlorinated water, drained and vacuum sealed in flexible pouches. Pouched oysters were heated in two successive water baths for appropriate thermal treatment. After cooling in ice water, the products were stored at 0.5°C. Sensory tests performed immediately after pasteurization indicated that the pasteurized oysters were similar to freshly shucked oysters. Both aerobic and facultatively anaerobic bacterial counts were drastically decreased after pasteurization. Chemical changes during treatment and storage were determined and are discussed.
    Type of Medium: Electronic Resource
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  • 4
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 56 (1991), S. 0 
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Constant heating time at different temperatures and constant temperature with different heating times combinations were studied to determine optimum heat process for oyster pasteurization in plastic pouches. Heating 8 min at 75–76°C gave optimum product physical and sensory quality. Crude amylase and peroxidase extracts from oysters were inactivated by optimum treatment, but lipase retained about 15% of activity.
    Type of Medium: Electronic Resource
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  • 5
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 53 (1988), S. 0 
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Freshly shucked oysters (Crassostrea virgtnica) were chlorinated, sealed in pouches and pasteurized. Chlorination reduced the total plate count by a range of 40% to 90%; pasteurization further reduced the population by 99.9%. During refrigerated storage, the organisms that survived pasteurization were all Gram-positive. By comparison, the predominant organisms found in fresh oysters were Gram-negative. Some organisms survived after heating at 80°C for 10 min, but all were killed after heating at this temperature for 15 min. The facultatively anaerobic plate count gradually increased during storage. The major bacteria surviving after pasteurization and cold-storage were Bacillus, Clostridium, Corynebacterium, Listeria, Peptostreptococcus and Staphylococcus.
    Type of Medium: Electronic Resource
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  • 6
    Electronic Resource
    Electronic Resource
    [s.l.] : Nature Publishing Group
    Nature 181 (1958), S. 1733-1734 
    ISSN: 1476-4687
    Source: Nature Archives 1869 - 2009
    Topics: Biology , Chemistry and Pharmacology , Medicine , Natural Sciences in General , Physics
    Notes: [Auszug] This work has been continued by using diets in which the bread has been made from flours differing markedly in their content of protein, and comparing the effect of adding L-lysine and other amino-acids at these different levels of protein. The results obtained in this series of experiments are ...
    Type of Medium: Electronic Resource
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  • 7
    Electronic Resource
    Electronic Resource
    [s.l.] : Nature Publishing Group
    Nature 174 (1954), S. 449-452 
    ISSN: 1476-4687
    Source: Nature Archives 1869 - 2009
    Topics: Biology , Chemistry and Pharmacology , Medicine , Natural Sciences in General , Physics
    Notes: [Auszug] THE fat content of wheaten flour depends on the X rate of extraction, increasing from about 0-8 per cent at 40 per cent extraction to about 2-5 per cent in a wholemeal1. Flour is thus a relatively poor source of lipids; but they, together with lipid-soluble constituents, are important in problems ...
    Type of Medium: Electronic Resource
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  • 8
    Electronic Resource
    Electronic Resource
    [s.l.] : Nature Publishing Group
    Nature 178 (1956), S. 46-47 
    ISSN: 1476-4687
    Source: Nature Archives 1869 - 2009
    Topics: Biology , Chemistry and Pharmacology , Medicine , Natural Sciences in General , Physics
    Notes: [Auszug] This type of experiment was of additional interest since it is known that, with certain diets, an increase in the content of a single amino-acid may lead to a reduced rate of growth through inducing an amino-acid imbalance. This effect, and the related problem of antagonism between certain ...
    Type of Medium: Electronic Resource
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  • 9
    Electronic Resource
    Electronic Resource
    [s.l.] : Nature Publishing Group
    Nature 184 (1959), S. 546-547 
    ISSN: 1476-4687
    Source: Nature Archives 1869 - 2009
    Topics: Biology , Chemistry and Pharmacology , Medicine , Natural Sciences in General , Physics
    Notes: [Auszug] We have found that when Swan's method is applied to white flour (approximately 70 per cent extraction) the protein is readily dissolved. Most of the starch remains as an insoluble residue which may be separated by centrifugation from the clear solution containing the protein derivatives; less than ...
    Type of Medium: Electronic Resource
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  • 10
    Electronic Resource
    Electronic Resource
    [s.l.] : Nature Publishing Group
    Nature 166 (1950), S. 353-354 
    ISSN: 1476-4687
    Source: Nature Archives 1869 - 2009
    Topics: Biology , Chemistry and Pharmacology , Medicine , Natural Sciences in General , Physics
    Notes: [Auszug] Glutamine reverses the inhibitory effect of methionine sulphoxide, a close analogue of the toxic factor, on the growth of Lactobacillus arabinosus* and streptococci5'6, and we have found that it also nullifies the toxic effect of the factor on Leuconostoc mesenteroides. Some typical data are ...
    Type of Medium: Electronic Resource
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