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Reologické vlastnosti žloutků slepičích vajec v průběhu skladování
Pavková, Lucie
The thesis deals with the influence of storage time on particular physical and rheolo-gical properties of a yolk of chicken eggs. Monitored eggs were stored at 6 °C for 8 weeks. The thesis describes the influence of storage time on physical characteristics of a whole egg, such as weight and shape index. As expected, the weight loss of chicken eggs was demonstrated during eight weeks storing. Egg yolk (colour, height, width, weight, index and density) was also described and evaluated in detail. According to our estimates, there are no significant changes in weight during yolk storing. But yolk index is distinctly decreased. During the final part of monitoring rheological properties were evaluated - apparent viscosity, time dependence of viscosity and dependence of shear stress on the shear rate (flow curves). The experiments have proved Newtonian behaviour of egg yolk throughout the storage. The storage time has also clear impact on flow properties of yolk. The results of each experiment were modelled using the power law (Ostwald-de Waele) model.
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Rheological properties wheat flour mixed with cricket flour.
ČEDÍKOVÁ, Barbora
The diploma thesis is focused on a comprehensive analysis of the rheological properties of the mixture of wheat flour with the addition of cricket flour. In conclusion, based on previous analysis and its own bakery experimet, it has been demonstrated that a mixture with the addition of cricket flour up to 20 % appears to be the optimal application for bakery purposes.
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Preparation of hydrogels with the addition of grape pomace extract
Mojžíšek, Jan ; Veselá, Mária (referee) ; Kovalčík, Adriána (advisor)
The scope of this bachelor thesis is the preparation of hydrogels with antioxidant properties. These properties are achieved by the addition of grape pomace extract. The theoretical part of the thesis briefly summarizes the basic characteristics of the gels and describes the basic quantities in rheology. Furthermore, the classification, preparation and use of hydrogels are described. Attention is paid in particular to gels falling into the category of edible hydrogels. Information on antioxidants and matolins is also given. In the experimental part, extracts from grape pomace are characterized in terms of carbohydrate content, phenolic compounds and antioxidant properties. The extraction itself was carried out in different concentrated aqueous ethanol solutions. The extract with the highest total antioxidant activity, as determined by the ABTS method, was used for the preparation of the hydrogels. Agarose is used for the preparation of hydrogels. The change in the rheological properties of the hydrogels due to the addition of the prepared extracts was observed. The specific structures in the hydrogels were determined by FTIR.
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Influence of formulation factors on the characteristics of terbinafine loaded nanoparticles.
Barák, Vlastimil ; Šnejdrová, Eva (advisor) ; Dittrich, Milan (referee)
CHARLES UNIVERSITY FACULTY OF PHARMACY IN HRADEC KRÁLOVÉ DEPARTMENT OF PHARMACEUTICAL TECHNOLOGY Author: Vlastimil Barák Title of Diploma thesis The influence of formulation factors on the characteristics of terbinafine loaded nanoparticles Supervisor: PharmDr. Eva Šnejdrová, Ph.D. Consultant: Mgr. Juraj Martiška The diploma thesis is focused on biodegradable polymer nanoparticles loaded by terbinafine based on the copolymer of glycolic and lactic acid branched on polyacrylic acid. The nanoprecipitation method was employed, and the influence of formulation factors on nanoparticle characteristics was studied. The following formulation factors were the concentration of the polymer, the amount of terbinafine, and the concentration of surfactant. Nanoparticles of 120 nm to 300 nm were obtained depending on the preparation conditions. The nanoparticle polydispersity was in all cases from 0.080 to 0.230. The prepared nanoparticles were stable, as evidenced by zeta potential values above 38 mV. A positive zeta potential is desirable for dermal and mucosal adhesion in the topical and ocular application of nanoparticles with terbinafine. The amount of polymer used to form nanoparticles has the greatest effect on particle size. With increasing polyester concentration in the internal phase, the size of the...
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Terbinafine-loaded biodegradable polymeric systems for topical administration
Pokorná, Tereza ; Šnejdrová, Eva (advisor) ; Dittrich, Milan (referee)
CHARLES UNIVERSITY FACULTY OF PHARMACY IN HRADEC KRÁLOVÉ DEPARTMENT OF PHARMACEUTICAL TECHNOLOGY Author: Tereza Pokorná Title of Diploma thesis Terbinafine-loaded biodegradable polymeric systems for topical administration Supervisor: PharmDr. Eva Šnejdrová, Ph.D. In the diploma thesis the released properties of solid dispersions with terbinafine, based on polyesters of D,L-lactic acid and glycol acid, branched with pentaerythritol and tripentaerythritol are studied. The theoretical part deals with solid dispersions, their classification and methods of preparation, methods of drug dissolution testing, properties, effect, use of terbinafine and preparations containing terbinafine. In the experimental part, solid dispersions were prepared by the melting method. The drug was incorporated into the polyester in the form of a hydrochloride or a base in a concentration of 10 % or 20 %. Some systems were plasticized with 30% triethyl citrate. Thin layers were formulated from solid dispersions, and drug dissolution tests were performed on phosphate buffer pH 7.4 at 37 řC. Assay of terbinafine released was performed spectrophotometrically at 223 nm and ultra-high performance liquid chromatography. Based on the results of this diploma thesis, it can be clearly stated that the suitable carrier of terbinafine...
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Influence of formulation factors on the characteristics of terbinafine loaded nanoparticles.
Barák, Vlastimil ; Šnejdrová, Eva (advisor) ; Dittrich, Milan (referee)
CHARLES UNIVERSITY FACULTY OF PHARMACY IN HRADEC KRÁLOVÉ DEPARTMENT OF PHARMACEUTICAL TECHNOLOGY Author: Vlastimil Barák Title of Diploma thesis The influence of formulation factors on the characteristics of terbinafine loaded nanoparticles Supervisor: PharmDr. Eva Šnejdrová, Ph.D. Consultant: Mgr. Juraj Martiška The diploma thesis is focused on biodegradable polymer nanoparticles loaded by terbinafine based on the copolymer of glycolic and lactic acid branched on polyacrylic acid. The nanoprecipitation method was employed, and the influence of formulation factors on nanoparticle characteristics was studied. The following formulation factors were the concentration of the polymer, the amount of terbinafine, and the concentration of surfactant. Nanoparticles of 120 nm to 300 nm were obtained depending on the preparation conditions. The nanoparticle polydispersity was in all cases from 0.080 to 0.230. The prepared nanoparticles were stable, as evidenced by zeta potential values above 38 mV. A positive zeta potential is desirable for dermal and mucosal adhesion in the topical and ocular application of nanoparticles with terbinafine. The amount of polymer used to form nanoparticles has the greatest effect on particle size. With increasing polyester concentration in the internal phase, the size of the...
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Rheological properties of modified polymer-composite bone pastes
Hlináková, Kristýna ; Vojtová, Lucy (referee) ; Michlovská, Lenka (advisor)
Předložená diplomová práce je zaměřená na studium viscoelastického chování kostních past na bázi fosforečnanu vápenatého a vodného roztoku termosenzitivního triblokového kopolymeru, zlepšujícího tokové vlastnosti pasty. V teoretické části je zpracována stručná charakteristika cementů na bázi fosforečnanu vápenatého. Rovněž se zabývá charakteristikou reologických vlastností injektabilních kostních past. Součástí je také stručný přehled aditiv ovlivňujících právě reologické a mechanické vlastnosti past. Experimentální část je zaměřena na charakterizaci triblokového kopolymeru pomocí nukleární magnetické rezonanční spektroskopie a reologie. Dále byly připravovány modifikované fosfátové cementy, u kterých byly posléze studovány viskoelastické vlastnosti. Kostní pasta byla modifikována přídavkem adhezivních sloučenin (dopamin a jodičnan sodný) a antibakteriálním činidlem (selenové nanočástice). Analýza viskoelastických vlastností byla provedena reologickou analýzou, během níž byl primárně sledován proces vytvrzování a tixotropní chování jak nemodifikovaných, tak modifikovaných fosfátových past. Proces vytvrzování probíhal při teplotě 23 °C a 37 °C, imitující fyziologické prostředí. Morfologie fosfátové keramiky byla charakterizována pomocí rastrovací elektronové mikroskopie a velikost částic byla zjištěna pomocí laserového analyzátoru částic. Bylo prokázáno, že výše zmíněná aditiva mají pozitivní vliv na kinetiku procesu vytvrzování kostních past. Selenové nanočástice navíc vylepšily tixotropní chování polymer-fosfátových past. Z tohoto důvodu jsou tyto nové injektabilní kompozitní pasty vhodné pro miniinvazivní chirurgii. Díky aditivům, vykazujících adhezivní vlastnosti, mají potenciál uplatnit se při léčbě zlomenin. Stejně tak se nabízí možnost využít pasty při léčbě osteomyelitidy, a to díky možnému uvolňování antibakteriálních nanočástic.
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Influence of formulation factors on the characteristics of terbinafine loaded nanoparticles.
Barák, Vlastimil ; Šnejdrová, Eva (advisor) ; Dittrich, Milan (referee)
CHARLES UNIVERSITY FACULTY OF PHARMACY IN HRADEC KRÁLOVÉ DEPARTMENT OF PHARMACEUTICAL TECHNOLOGY Author: Vlastimil Barák Title of Diploma thesis The influence of formulation factors on the characteristics of terbinafine loaded nanoparticles Supervisor: PharmDr. Eva Šnejdrová, Ph.D. Consultant: Mgr. Juraj Martiška The diploma thesis is focused on biodegradable polymer nanoparticles loaded by terbinafine based on the copolymer of glycolic and lactic acid branched on polyacrylic acid. The nanoprecipitation method was employed, and the influence of formulation factors on nanoparticle characteristics was studied. The following formulation factors were the concentration of the polymer, the amount of terbinafine, and the concentration of surfactant. Nanoparticles of 120 nm to 300 nm were obtained depending on the preparation conditions. The nanoparticle polydispersity was in all cases from 0.080 to 0.230. The prepared nanoparticles were stable, as evidenced by zeta potential values above 38 mV. A positive zeta potential is desirable for dermal and mucosal adhesion in the topical and ocular application of nanoparticles with terbinafine. The amount of polymer used to form nanoparticles has the greatest effect on particle size. With increasing polyester concentration in the internal phase, the size of the...
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Reologické vlastnosti smetany
Škopíková, Miroslava
This diploma thesis deals with rheological properties of cream in this theoretical part. The first part describes the composition of milk as a basic product in the production of cream, and the definition of cream according to legislation and its composition. Another part of the thesis is focused on the production of cream and its distribution by kind. In the next chapter, attention is paid to the rheological properties of food, esspecially viscosity and density. The practical part is focused on the measurement of rheological properties of 10 whipping cream samples available on market. The fat proportion of the samples ranged between 30 - 33 %. For all of these samples, viscosiy and density were measured. For chosen samples was also determined the dependency of shear stress to shear rate. This dependence, using Ostwald-de Waele model, determines what type of fluid is involved. Another observed parameter was the dependency of the dynamic viscosity on the shear rate and the relation of this viscosity to the temperature changes. All samples were subjected to analytical determination of cream (dry matter, fat, titration acidity, active acidity, electrical conductivity). From the analysis of the fat proportion proportion, we are able to compare our measured data to the projected data declared by producers.
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Metody měření viskozity kysaných mléčných výrobků
Šebela, Roman
This bachelor thesis deals with the measurement of viscosity of fermented dairy products. The first part of this thesis describes viscosity, viscosity measurement methods, individual viscometers and their distribution according to the measurement principle. Another part of the literary review deals with milk and fermented milk products. It describes milk composition, milk processing for production of dairy products, characteristics of fermented milk products, their production, rheological properties and possibilities of use. In the practical part are described individual samples – white yoghurt, sour cream, sour milk, acidophilic milk and kefir milk. The results of the measurement of the viscosity of fermented milk products, which were carried out on a rotational viscometer at 5-25 °C, are summarized here. The results include comparison of individual samples and decrease of temperature viscosity values.
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