The effect of three food preservatives, sorbic acid and methyl and butyl esters of p-hydroxybenzoic acid, on the protonmotive force in Escherichia coli membrane vesicles was investigated. Radioactive chemical probes were used to determine the two components of the protonmotive force: delta pH (pH difference) and delta psi (membrane potential). Both types of compound selectively eliminated delta...

The value of different anticoagulants as preservatives of specimens for prothrombin time ratios is evaluated and discussed. An increase in the ratio was demonstrated with all anti-coagulants after 24 hours and this was significant when coagulometer error was taken into account. Both solid and liquid sodium citrate were superior to sodium oxalate as preservatives at 24 hours after taking off sam...

Sodium benzoate, potassium sorbate, and methyl hydroxybenzoate are commonly used as preservatives in liquid pharmaceutical preparations. The purpose of this study is to determine the amount of the aforementioned preservatives in pharmaceutical products, as some recent studies have reported serious side effects associated with the ingestion of these substances. The content of 37 liquid pharmaceu...

anti-microbial effects of the lactic acid bacteria have been studied and proved in various investigations. this investigation aimed to study the anti-yeast effect of two isolated lactic acid bacteria species from “chal” (a product from yogurt) as biological preservatives in doogh. to do so, anti-yeast activity of l. brevis and e. faecium against saccharomyces cerevisiae, kluyveromyces. marxianu...

Background: Artemisinin-derivative formulations are now widely used to treat falciparum malaria. However, the dry powder suspensions developed for children are few and/or are of poor quality. In addition to the active compound, the presence of a suitable preservative in these medicines is essential. In this study, an evaluation of the preservative content and efficacy in some dry suspensions av...

Hay producers working in humid environments are wellacquainted with the consequences of baling moist hays, which include heating, molding, losses of dry matter (DM) and nutritive value, and the possibility of spontaneous combustion. These problems are initiated through respiration by active plant cells and/or microorganisms associated with the hay that consume plant sugars in the presence of ox...

Consumer demand of minimally processed foods without synthetic preservatives has led to a growing interest in their replacement for more natural alternatives. onion is widely used as a food ingredient and it is known as a good source of bioactive compounds, such as sulphur-containing compounds and flavonoids with well known health beneficial effects, antioxidant and antimicrobial capacities. Co...