Reference

Effects of ophthalmic vehicles on the stability of the precorneal film

Effects of ophthalmic vehicles on the stability of the precorneal film. Norn, Mogens S.; Opauszki, Anna (Dep. Ophthalmol., Kommunehosp., Copenhagen, Den.). Acta Ophthalmol., 55(1), 23-34 (English) 1977. CODEN: ACOPAT. DOCUMENT TYPE: Journal CA Section: 63 (Pharmaceuticals) The stability of human precorneal films was evaluated by measuring the breakup time (the time interval between conclusion of an eye blink and the occurrence of holes in the precorneal film) before and after application of 34 ophthalmic vehicles. Increasing the concn. of Me cellulose [9004-67-5] from 0.5 to 1.5% prolonged the breakup time 4-fold. Further increase in concn. decreased the time and thus the stability of the precorneal film. The breakup time was increased 7-fold by increasing concn. of poly(vinyl alc.) [9002-89-5] from 1.4 to 10.0%. However, higher concns. reduced the breakup time. Dextran [9004-54-0], polyethylene glycol [25322-68-3], and acetylcysteine [616-91-1] also increased the breakup time, whereas anhyd. ointments and silicone oil decreased it 4-5-fold. The effects of many other vehicles and compds. were studied. The clin. significance of the breakup time alterations is discussed.

Inhibiting the formation of lysinoalanine

Inhibiting the formation of lysinoalanine. Finley, John W.; Snow, John T.; Friedman, Mendel (United States Dept. of Agriculture, USA). U.S. US 4035349 12 Jul 1977, 3 pp. (English). (United States of America). CODEN: USXXAM. CLASS: IC: A23J001-14. NCL: 260123500. APPLICATION: US 75-585212 9 Jun 1975. DOCUMENT TYPE: Patent CA Section: 17 (Foods) The formation of lysinoalanine [18810-04-3] during alk. processing for isolation of proteins from cereals and oilseeds can be prevented by the addn. of a SH-contg. amino acid or its derivs. Thus, 100 g soybean flour was mixed with 1 L dil. NaOH (pH 9), allowed to stand at room temp. for several h, centrifuged 5 min at 5000 rpm, and the supernatant was adjusted to pH 4.5 to ppt. soybean protein. Duplicating the procedure with the exception of the addn. of 1 g N-acetylcysteine [616-91-1] to the soybean flour reduced the relative concn. of lysinoalanine from 7.2 to <0.01/mg protein. .alpha.-Mercaptopropionyl glycine [1953-02-2] was also effective in reducing lysinoalanine formation. The possible mechanism of action is discussed.