Food Chemistry - Viscosity
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Viscosity is a measure of a liquid's resistance to flow. The viscosity of a solution relates to how strongly the solute molecules interact with each other and resist an applied shear stress. Viscosity depends on factors like the size, shape, flexibility, and hydration of solute molecules. High molecular weight polymers and proteins can greatly increase viscosity even at low concentrations. Most protein solutions do not behave according to Newtonian fluid dynamics and instead display shear thinning or pseudoplastic behavior where viscosity decreases with increasing shear rate. The viscosity of protein solutions is influenced by molecular interactions between proteins as well as protein-solvent interactions and hydrodynamic volume.
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Functional properties of ptn.pptx
This document discusses various functional properties of proteins important in food systems, including emulsification, hydration, viscosity, gelation, texturizability, foaming, and emulsification. It explains how protein solubility, size, structure, and interactions with other components influence these properties. Specific examples are given of proteins that demonstrate different functionalities like thickening, water binding, and foam formation.
functionalpropertiesofptn-230221175257-d9199300.pptx
Proteins are large, complex molecules that play crucial roles in the structure, function, and regulation of cells and organisms. Their functional properties arise from their specific three-dimensional structures, which are dictated by the sequence of amino acids in their chains. Here is a brief overview of the functional properties of proteins:
1. **Enzymatic Activity:** Many proteins act as enzymes, facilitating and catalyzing biochemical reactions within cells. Enzymes are involved in processes such as metabolism, DNA replication, and cellular signaling.
2. **Structural Support:** Proteins provide structural support to cells and tissues. Examples include the structural proteins collagen and keratin, which contribute to the strength and elasticity of connective tissues and hair, respectively.
3. **Transportation:** Proteins function as carriers and transporters, aiding in the movement of substances across cell membranes or within the bloodstream. Hemoglobin, for instance, transports oxygen in red blood cells.
4. **Cellular Signaling:** Signaling proteins, such as hormones and receptors, play a crucial role in transmitting signals within and between cells. These signals regulate various physiological processes and responses.
5. **Immune Defense:** Antibodies are proteins that form a key component of the immune system, recognizing and neutralizing foreign substances like bacteria and viruses.
6. **Motion and Contractility:** Proteins, like actin and myosin, are essential for muscle contraction and cellular movement. They interact to enable the contraction and relaxation of muscles, as well as the movement of cellular structures.
7. **Regulation of Gene Expression:** Transcription factors and other regulatory proteins control the expression of genes. They influence when and to what extent genes are turned on or off, thereby regulating cellular processes.
8. **Storage and Nutrient Reserves:** Some proteins serve as storage molecules, holding essential nutrients for later use. Examples include the storage proteins found in seeds, such as albumin and globulin.
9. **pH Regulation:** Buffering proteins help maintain the pH balance within cells and biological fluids, ensuring optimal conditions for enzymatic activity and other biochemical processes.
10. **Cell Adhesion:** Proteins play a role in cell adhesion, helping cells stick together to form tissues and organs. Cadherins, for instance, are proteins involved in cell-to-cell adhesion.
The diversity of protein functions is immense, reflecting the wide range of structures and biochemical activities that proteins can exhibit. The specific function of a protein is intricately linked to its structure, and any alterations in the protein's structure can lead to functional changes or loss of activity.
SOLUBILITY.pptx
Why is water solubility An important characteristic of a drug?
Solubility is the important parameter to achieve desired concentration of drugs in the systemic circulation that could exert desired physiological response. Any drug to be absorbed must be present in the form of an aqueous solution at the site of absorption.
Pharmaceuticals Dispersion theory- Suspension and Emulsion
Introduction and theories of pharmaceutical dispersion with manufacturing approaches and their stabilities.
P.formulations solutions
This document provides information on solutions and factors that influence drug solubility. It defines key terms like solute, solvent, saturation, and discusses how pH, cosolvency, dielectric constant, solubilization using surfactants, complexation, hydrotrophy and chemical modification can impact a drug's solubility. It also covers considerations for formulation, raw materials, equipment, manufacturing procedures and packaging of liquid oral drug products.
Rheology
This document provides an introduction to rheology and its relationship to fluid mechanics. It defines rheology as the science describing the flow and deformation of matter under stress. Rheology is relevant to fluids as all fluids flow and deform under stress. The document discusses different material types including elastic solids, plastic materials, and fluids. It describes concepts such as viscosity, shear stress, and normal stress. It also covers non-Newtonian fluids and how their viscosity can vary with applied stress or time. Different types of non-Newtonian fluids like shear-thinning, shear-thickening, Bingham plastics, and thixotropic fluids are defined. The document concludes with sections on viscoelastic behavior, different
Physicochemical properties affecting bioequivalence studies
The document discusses various physicochemical properties that can affect bioequivalence studies, including crystal morphology, polymorphism, solvates, hydrates, complexation, surface activity, hygroscopicity, particle size, solubility and dissolution. It explains how these properties can influence parameters like raw material characteristics, reproducibility, performance of the dosage form, absorption rate and extent. Factors like ionization, partitioning, distribution coefficient, chemical structure and salt forms are also covered in relation to their effects on solubility, dissolution and absorption of drug substances and products.
Newtonian fluid and Non- Newtonian fluid.
Newtonian and non-Newtonian fluids can be classified based on their viscosity properties. Newtonian fluids have constant viscosity regardless of shear rate or stress. Non-Newtonian fluids have variable viscosity depending on factors like shear rate, stress over time, or prior deformation history. There are several types of non-Newtonian fluids including shear thinning, dilatant, Bingham plastic, thixotropic, and rheopectic fluids. Examples of non-Newtonian behaviors include ketchup becoming thinner with shaking and whipped cream increasing in viscosity over time. The document provides definitions and examples of different fluid types based on their viscosity characteristics.
Methods of solubility enhancements
This document discusses various methods for enhancing the solubility of poorly soluble drugs, which is important for improving their bioavailability. It describes solubility and defines it qualitatively and quantitatively. It then explains the need for and categories of solubility enhancement techniques, including physical modifications, chemical modifications, and miscellaneous methods. Some key physical modification techniques discussed are particle size reduction through micronization and nanosuspensions, modifying the crystal habit through polymorphism, and using drug carriers like solid dispersions and cryogenic techniques. Chemical modification techniques include changing the pH, complexation, salt formation, and neutralization. Miscellaneous methods include microemulsions, use of adjuvants like surfactants, and cosolvency.
Solubility enhancement techniques
The presentation provides a concise information regarding various methods or techniques for enhancing solubility of different drugs and will prove useful to students & researchers.
UNIT II - LIQUIDS.pptx
The document discusses liquid oral dosage forms such as syrups and elixirs. It covers formulation and manufacturing considerations for liquid orals including solubility enhancement techniques, preservation, viscosity control, sweetening agents, flavors, and stability testing. Specific types of oral liquids are described like solutions, suspensions, emulsions. The key steps in formulation of syrups and elixirs involve solubility of drugs, addition of preservatives, viscosity agents, sweeteners and flavors. Manufacturing involves selection of raw materials, equipment used for mixing, filling and packaging.
Mixing
This document discusses mixing in pharmaceutical manufacturing. It defines mixing as a process that randomizes particles within a system. The objectives of mixing include achieving a physical mixture, promoting chemical reactions, and heat and mass transfer. Mixing can involve solids, liquids, or semi-solids and occurs through mechanisms like convection, shear, and diffusion. Proper mixing is important to ensure a homogenous product, while segregation should be avoided. Various mixing equipment and considerations for mixer selection are also outlined.
Organic solvents
The document discusses using enzymes in organic solvents rather than aqueous media. This can enhance the utility of enzymes by allowing them to catalyze reactions not possible in water, increase stability, and alter selectivity. Several approaches are described for solubilizing enzymes in organic solvents, including modifying the enzyme with polyethylene glycol chains or using reversed micelle systems. The effects on enzyme activity, stability, and kinetics are discussed for different solvent types and systems.
Thickening agents class ppt
Viscosity imparting agents are used to increase or decrease the viscosity of liquids for cosmetic products. They are classified as viscosity modifiers, which decrease viscosity, or viscosity enhancers, which increase viscosity. Commonly used viscosity imparting agents include hydroxyethylcellulose, hydroxypropylmethylcellulose, methylcellulose, polyvinyl alcohol, and polyvinylpyrrolidone. Thickeners work by modifying the rheological properties and include both natural polymers like cellulose as well as synthetic polymers. Key considerations for thickeners are whether they produce Newtonian or non-Newtonian flow, and if they exhibit properties like shear thinning, elasticity, or thixotropy.
Plasma membrane
The plasma membrane is a selectively permeable barrier that separates the cell from its external environment. It is composed of a phospholipid bilayer with embedded proteins. Phospholipids are amphipathic molecules with hydrophobic tails and hydrophilic heads that form a fluid bilayer. The fluid mosaic model describes membranes as a fluid structure with various proteins embedded within. Membranes exhibit selective permeability through diffusion, facilitated diffusion, and active transport. Active transport requires ATP and moves molecules against their concentration gradient. The sodium-potassium pump is an example of active transport that helps maintain membrane potential.
Fluid flow
Fluid Flow in Bioprocesses
A fluid is a substance that undergoes continuous deformation when subjected to a shearing force.
Fluids play a central role in bioprocesses since most of the required physical, chemical, and biological transformations take place in a fluid phase.
In bioreactors, fluid properties play a key role in determining the effectiveness of mixing, gas dispersion, mass transfer, and heat transfer.
The science of flow of fluid and its deformation under applied forces is termed as rheology.
Solid State Pharmaceutics [Autosaved].pptx
Solid state pharmaceutics deals with different solid forms including amorphous, crystalline, and pseudopolymorphic forms. Characterization techniques like DSC, PXRD, and spectroscopy are used to analyze the solid state at molecular, particle and bulk levels. Factors like polymorphism, hydration, and crystallinity impact properties such as solubility, stability and bioavailability. The amorphous state has higher solubility but lower physical and chemical stability than the crystalline state. The glass transition temperature (Tg) is important in determining the molecular mobility and physical stability of amorphous materials.
COMPACTION PROFILES,SOLUBILITY ENHANCEMENT TECHNIQUES,STUDY.pptx
COMPACTION PROFILES,SOLUBILITY ENHANCEMENT TECHNIQUES,STUDY OF CONSOLIDATION PARAMETERS (DIFFUSION PARAMETERS,DISSOLUTION PARAMETERS AND PHARMACOKINETICS PARAMETERS)
mehods to enhance the solubility of poorly soluble drugs
Mr. Praveen Halagali presented on different techniques to enhance drug solubility to Dr. D.V. Gowda. The presentation covered the importance of solubility for drug bioavailability and listed various physical, chemical, and technological methods to improve solubility. These included reducing particle size, modifying crystal forms, complexation, and use of surfactants, cosolvents, and nanotechnology approaches like nanocrystals and nanomorphs. The mechanisms and specific techniques involved in each method were described in detail.
Suspension sb
Suspension, Wetting phenomenon,
Particle‐particle interactions, DLVO theory,
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Schulze Hardy rule,
Sedimentation in suspensions,
Ostwald ripening and crystal factors,
Rheology of suspension
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functionalpropertiesofptn-230221175257-d9199300.pptx
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mehods to enhance the solubility of poorly soluble drugs
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Food Chemistry - Viscosity
- 1. VISCOSITY
- 2. Viscosity • Consumer acceptability depends on the viscosity or consistency of the product • Liquid and Semisolid-type food
- 4. • Viscosity of a solution relates to its resistance to flow under an applied force or shear stress • Ideal solution • The shear stress is directly proportional to the shear rate 𝑭 𝑨 = 𝜼 𝒅𝒗 𝒅𝒓 • Proportional constant (Viscosity Coefficient) • Fluid that obey this expression are called Newtonian fluids
- 5. • Flow behavior of solutions is greatly influenced by solute type • High-molecular-weight soluble polymers greatly increase viscosity even at very low temperature
- 6. Molecular Properties 1. Size 2. Shape 3. Flexibility 4. Hydration
- 7. • Solutions of randomly coiled macromolecules have greater viscosity compare to solutions of compact folded macromolecules • Most macromolecular solutions do not display Newtonian behavior • Especially at high protein concentrations • Viscosity coefficient (η) decreases as the Shear Rate ( 𝑑𝑣 𝑑𝑟 ) increases • This behavior is known as Pseudoplastic or Shear thinning
- 8. Pseudoplastic • This behavior arises in protein solutions because of the tendency of protein molecules to orient their major axis in the direction of the flow. • When shearing or flow is stopped, the viscosity may or may not return to the original value • Solutions of • Fibrous proteins remains oriented and do not regain their original viscosity • Globular proteins rapidly regains their viscosity (Thixotropic)
- 9. • At high protein concentrations or in protein gels, where protein-protein unteractions are numerous and strong, proteins display plastic viscoelastic behavior • specific amount of force, known as “yield stress,” is required to initiate flow
- 10. • Viscosity behavior of proteins is a manifestation of complex interactions among several variables • Size • Shape • Protein-solvent Interactions • Hydrodynamic volume • Molecular flexibility
- 11. • When dissolved in water proteins absorbs water and swell • Volume of the hydrated molecule (size and volume) is larger compare to their unhydrated size or volume • Protein–associated water induces long-range effects of the flow behavior • The greater the specific volume of the protein = greater flexibility
- 12. •The viscosity of dilute protein solutions is expressed in several ways • Relative viscosity • Ostwald-Fenske type capillary viscometer • Specific viscosity • Reduced viscosity • Intrinsic viscosity
Editor's Notes
- Macromolecular solution including protein solutions
- Fibrous proteins: gelatin and actomyosin Globular proteins: Soy and whey proteins
- Hydrated state