Role of intramuscular administration of water-in-oil emulsions as a method for increasing the delivery of anticancer to regional lymphatics

1977 ◽  
Vol 5 (3) ◽  
pp. 225-239 ◽  
Author(s):  
Mitsuru Hashida ◽  
Mitsuo Egawa ◽  
Shozo Muranishi ◽  
Hitoshi Sezaki
Keyword(s):  
Intramuscular Administration ◽  
Oil Emulsions

Role of Naphthenic Acids in Stabilizing Water-in-Diluted Model Oil Emulsions

2010 ◽  
Vol 114 (23) ◽  
pp. 7710-7718 ◽  
Author(s):  
Song Gao ◽  
Kevin Moran ◽  
Zhenghe Xu ◽  
Jacob Masliyah
Keyword(s):  
Naphthenic Acids ◽  
Oil Emulsions ◽  
Model Oil

The Role of Asphaltenes in Stabilizing Water-in-Crude Oil Emulsions

2007 ◽  
pp. 549-587 ◽  
Author(s):  
Johan Sjöblom ◽  
Pål V. Hemmingsen ◽  
Harald Kallevik
Keyword(s):  
Crude Oil ◽  
Oil Emulsions

Water-in-Oil Emulsions:  Role of the Solvent Molecular Size on Droplet Interactions

Langmuir ◽  
1997 ◽  
Vol 13 (26) ◽  
pp. 7008-7011 ◽  
Author(s):  
F. Leal-Calderon ◽  
O. Mondain-Monval ◽  
K. Pays ◽  
N. Royer ◽  
J. Bibette
Keyword(s):  
Molecular Size ◽  
Oil Emulsions

scholarly journals Fat and carbohydrate preferences in mice: the contribution of α-gustducin and Trpm5 taste-signaling proteins

2007 ◽  
Vol 293 (4) ◽  
pp. R1504-R1513 ◽  
Author(s):  
Anthony Sclafani ◽  
Steven Zukerman ◽  
John I. Glendinning ◽  
Robert F. Margolskee
Keyword(s):  
Amino Acids ◽  
Soybean Oil ◽  
Signaling Pathways ◽  
Signaling Proteins ◽  
Wild Type ◽  
Extensive Experience ◽  
Sensory Signaling ◽  
Fat Taste ◽  
Oil Emulsions

Trpm5 and α-gustducin are key to the transduction of tastes of sugars, amino acids, and bitter compounds. This study investigated the role of these signaling proteins in the preference for fat, starch, and starch-derived polysaccharides (Polycose), using Trpm5 knockout (Trpm5 KO) and α-gustducin knockout (Gust KO) mice. In initial two-bottle tests (24 h/day), Trpm5 KO mice showed no preference for soybean oil emulsions (0.313–2.5%), Polycose solutions (0.5–4%), or starch suspensions (0.5–4%). Gust KO mice displayed an attenuated preference for Polycose, but their preferences for soybean oil and starch were comparable to those of C57BL/6J wild-type (WT) mice. Gust KO mice preferred starch to Polycose, whereas WT mice had the opposite preference. After extensive experience with soybean oil emulsions (Intralipid) and Polycose solutions, the Trpm5 KO mice developed preferences comparable to the WT mice, although their absolute intakes remained suppressed. Similarly, Gust KO mice developed a strong Polycose preference with experience, but they continued to consume less than the WT mice. These results implicate α-gustducin and Trpm5 as mediators of polysaccharide taste and Trpm5 in fat taste. The disruption in Polycose, but not starch, preference in Gust KO mice indicates that distinct sensory signaling pathways mediate the response to these carbohydrates. The experience-induced rescue of fat and Polycose preferences in the KO mice likely reflects the action of a postoral-conditioning mechanism, which functions in the absence of α-gustducin and Trpm5.

Nucleation of Methane Hydrate in Water-In-Oil Emulsions: Role of the Phase Boundary

2016 ◽  
Vol 30 (5) ◽  
pp. 3735-3741 ◽  
Author(s):  
Andrey S. Stoporev ◽  
Andrey Yu. Manakov ◽  
Viktor I. Kosyakov ◽  
Vladimir A. Shestakov ◽  
Lubov’ K. Altunina ◽  
...  
Keyword(s):  
Phase Boundary ◽  
Methane Hydrate ◽  
Oil Emulsions

The Role of Petroleum Asphaltenes in the Stabilization of Water-in-Oil Emulsions

1998 ◽  
pp. 377-422 ◽  
Author(s):  
Joseph D. McLean ◽  
P. Matthew Spiecker ◽  
Andrew P. Sullivan ◽  
Peter K. Kilpatrick
Keyword(s):  
Petroleum Asphaltenes ◽  
Oil Emulsions

The role of fungi in the control of grasshoppers

1995 ◽  
Vol 73 (S1) ◽  
pp. 71-75 ◽  
Author(s):  
Mark S. Goettel ◽  
Dan L. Johnson ◽  
G. Douglas Inglis
Keyword(s):  
Beauveria Bassiana ◽  
Microbial Control ◽  
Field Trials ◽  
Microbial Pathogens ◽  
Biological Control Agents ◽  
Grasshopper Species ◽  
Classical Biocontrol ◽  
Insect Pathogens ◽  
Oil Emulsions

Fungi are among the most important microbial pathogens of grasshoppers with potential for development as biological control agents. Unlike most other insect pathogens that must be ingested to initiate disease, fungi generally invade insects via the external cuticle. The most common fungi that are pathogenic to grasshoppers are Beauveria bassiana, Metarhizium anisopliae, Metarhizium flavoviride, Sorosporella sp., and fungi in the Entomophaga grylli complex. A review of the latest information on the development of these fungi as microbial control agents of grasshoppers is presented. Species in the E. grylli complex are being used in classical biocontrol. This has resulted in controversy as there are indigenous nonpest grasshopper species that may be affected through introduction of the nonindigenous fungal strains. Beauveria bassiana and M. flavoviride are being developed for inundative control. These fungi can be mass produced and applied with equipment used for conventional pesticides. Conidia are applied either at ultralow volume in oil, as oil emulsions, or as bran-bait formulations. Field trials in Africa and North America have demonstrated significant grasshopper reductions. Improvements in formulation and inoculum targeting may further improve their efficacy. Key words: grasshoppers, locusts, microbial control, Beauveria bassiana, Entomophaga grylli, Metarhizium spp.

Sign in / Sign up

Export Citation Format

Share Document