Antiseptics for Foodstuff. LXV

Lxv. Note on Knoop's Test for Histidine

IN performing this test Knoop [1908] adds bromine water to the solution to be tested until there is just a very slight excess. On heating, the excess bromine disappears and in the presence of histidine a brownish red colour is developed; if the latter is in sufficient concentration a dark precipitate settles out. The solution to be tested should be slightly acid. The only substance other than h...

Antiseptics

Antiseptics are chemical products which are applied on live tissues in order to eliminate microorganisms potentially pathogenic, or to inhibit their growth. The selection of the antiseptic must be done according to the properties and the recommended uses of the product. This article describes the main antiseptics used in the clinical practice, paying attention to its range of activity, recommen...

A safe foodstuff for wheat allergic patients

Background Lipid Transfer Protein (LTP) allergy constitutes the first cause of food allergy to vegetables in Southern Europe. LTPs are highly stable proteins, resistant to both gastric digestion and high temperatures. Allergic reactions to multiples vegetables, not phylogenetically related, are produced based on the cross-reactivity among these proteins, a phenomenon that has been named LTP syn...

Antiseptics in Surgery

BACKGROUND Wound healing is a complex process, with many potential factors that can delay or complicate healing. Bacterial infection is one of the most dangerous complications once the skin barrier is destroyed. The search for optimal treatment of chronic and infected wounds is an ongoing challenge for healthcare professionals. METHODS This article discusses recent findings in the field of wo...

Recent developments in wound antiseptics.