Thermosonication and thermal processing of honey were conducted according to optimized processing conditions (Chong et al., 2017) (link). Honey weighing 20 g was filled into test tubes of 25 mm diameter and 150 mm height. An ultrasonic bath tank at 25 kHz powered by piezoelectric flange-mounted type transducers (Branson Ultrasonics Co., Danbury, CT, USA) at 2.5 kW was fitted with heating element of 6 kW and insulation for a thermosonication effect. A test tube rack was suspended in the middle of the tank to hold the test tubes containing honey. For thermal processing, a thermostatic water bath (WNB 22, Memmert GmbH + Co. KG, Germany) was used. Thermosonication and thermal processing were performed at 90°C for 111 mins and 108 mins, respectively as those were the optimized temperature and time which improved honey quality (Chong et al., 2017) (link). Optimization was based on minimum water activity, moisture content, and hydroxymethylfurfural content and maximum colour intensity, viscosity, total phenolic content, and radical scavenging activity.
Wnb 22
Manufactured by Memmert
Sourced in Germany
The WNB 22 is a water bath from Memmert. It is designed for general laboratory applications requiring precise temperature control.
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Lab products found in correlation
16 protocols using wnb 22
1
Optimized Thermosonication and Thermal Honey Processing
2
Antioxidant Potential of Bay Leaf Extracts
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In a preliminary experiment, five different bay leaf extracts (distilled water and 60%, 70%, 80%, and 90% ethanol extracts) were prepared to determine the extract with the highest antioxidant capacity. Dried bay leaves were ground to obtain a fine powder. Twenty‐five grams of bay leaf powder was weighed in 250 mL of distilled water and left for 24 h with constant shaking at 25°C in a water bath (Memmert, WNB22, Schwabach, Germany) according to Bozkurt (2006 (link)). Twenty‐five grams of bay leaf powders were also weighed in 250 mL of 60%, 70%, 80%, and 90% ethanol, respectively. Then the mixtures were left in ultrasound bath (Bandelin Sonorex RK 1028 H, Bandelin Electronic, Berlin, Germany) for 1 h at room temperature (Kurcubic et al., 2014 (link)). After filtration through coarse filter papers, all extracts were concentrated in a rotary evaporator (Hei‐VAP Advantage Rotary Evaporator, Heidolph Instruments, Schwabach, Germany) at 40°C under vacuum to obtain approximately 50 mL of each extracts. Production of each bay leaf extract using distilled water and different concentrations of ethanol was replicated three times. Then the extracts were subjected to total phenolic content and antioxidant activity analyses to determine antioxidant capacities.
3
Nanoemulsion Stability Assessment
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The short-term stability of the blank nanoemulsions was investigated over a storage period of 21 days both at room temperature (20 ± 2 °C) and at 4 °C. The stock formulations (without dilution to mimic storage conditions) were stored at 4 °C or 20 °C and diluted at regular intervals with a 1/100 (v/v) dilution in NaCl 1 mM for evaluating the size distribution and zeta potential. A stability study at 37 °C for 24 h was also accomplished to mimic operating conditions for future in vitro and in vivo studies. Nanoemulsions were diluted at 1/100 in phosphate buffered saline (PBS), pH 7.4 (European pharmacopeia, 9th ed.), and were then placed in tubes in a water bath WNB-22 (Memmert, Schwabach, Germany) at 37 °C under gentle horizontal shaking. The size measurements and distribution were performed just after dilution and after incubation. All assays and measurements were performed in triplicate.
4
Dialysis Bag Method for Nanoemulsion Drug Release
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The commonly used in vitro technique dialysis bag method [48 (link)] was used to study the drug-release kinetics from nanoemulsions. A total of 1 mL of tegaserod-loaded nanoemulsions was instilled into a cellulose ester dialysis bag (Spectra/Por® Biotech membranes, molecular weight cutoff 100 kDa, Spectrum Laboratories, Rancho Dominguez, California, USA) and incubated in PBS (European pharmacopeia, 10th ed.), pH 7.4, in a water bath WNB-22 (Memmert, Schwabach, Germany) at 37 °C, under gentle horizontal shaking. Polysorbate 80 (1%, v/v) was added to the acceptor compartment to satisfy sink conditions. Drug release was analyzed by removing of 1mL aliquots at appropriate intervals, and replaced with fresh PBS. The amount of tegaserod released at each time was measured by HPLC, considering the cumulative quantity removed. All measurements were performed in triplicate.
5
Stability of Tegaserod-Loaded Nanoemulsions
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The stability of tegaserod-loaded nanoemulsions was investigated over a storage period of 4 months at 4 °C. The formulations were stocked undiluted. The size distribution, zeta potential and drug payload were evaluated at regular intervals (1, 7, 14, 21, 28, 60 and 120 days).
The stability of tegaserod-loaded nanoemulsions was determined in PBS, pH 7.4 (European Pharmacopeia, 10th ed.), by incubating diluted nanoemulsions (1/100 and 1/500) at 37 °C during 24 h, under gentle horizontal shaking in a water bath WNB-22 (Memmert, Schwabach, Germany). Samples were placed in microtubes and were taken at 0.5, 1, 2, 3 and 4 h for DLS analysis without dilution. After 24 h of incubation, samples were centrifuged 5 min at 9500× g, and the supernatant was quantified by HPLC after dilution in methanol (1/10 or 1/2). The particle size distribution into the supernatant was also determined by DLS, using an ultra-low volume cuvette. All assays and measurements were performed in triplicate.
The stability of tegaserod-loaded nanoemulsions was determined in PBS, pH 7.4 (European Pharmacopeia, 10th ed.), by incubating diluted nanoemulsions (1/100 and 1/500) at 37 °C during 24 h, under gentle horizontal shaking in a water bath WNB-22 (Memmert, Schwabach, Germany). Samples were placed in microtubes and were taken at 0.5, 1, 2, 3 and 4 h for DLS analysis without dilution. After 24 h of incubation, samples were centrifuged 5 min at 9500× g, and the supernatant was quantified by HPLC after dilution in methanol (1/10 or 1/2). The particle size distribution into the supernatant was also determined by DLS, using an ultra-low volume cuvette. All assays and measurements were performed in triplicate.
6
Blanching and Dipping Effects on Apple
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Slices of both cultivars were treated using blanching and dipping treatments, alone and in combination. The blanching treatment consisted of (1) hot-water blanching (HWB) at 50, 60 and 70 °C, (2) steam blanching (SB) at 65, 75 and 85 °C, and (3) control (no blanching). Both blanching treatments were performed in a water bath with a maximum capacity of 22 L with interior dimension of 350 × 220 × 290 mm (Memmert GmbH Co, WNB22, Schwabach, Germany). Steam blanching involved injecting steam through an equally stainless-steel perforated wire tray with stands in which apple slices were placed. During both water and steam blanching treatments temperature was monitored with a K292 data logger thermometer (Voltcraft, Hirschau, Germany). Dipping treatments were performed using anti-browning agents by using (1) 1% AA (ascorbic acid), (2) 1% CA (citric acid) and (3) 1% AA + 1% CA solutions as well as (4) control (no dipping). All blanching and dipping treatments were carried out for 3 min [18 (link),37 ]. All treated samples were exposed to air at room temperature and analytical measurements were performed at 0, 30 and 60 min of air exposure.
7
Lintnerized Rice Starch Processing
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Native rice starch and lintnerized rice samples (acid hydrolyzed at different concentrations) were suspended in water (1:10 w/w). The starch sample was gelatinized by heating in a water bath (Memmert: WNB 22, Buchenbach, Germany) maintained at 85 °C for 30 min. The pregelatinized starch sample was then autoclaved (Hirayama: HVE-50, Tokyo, Japan) at 135 °C for 30 min, cooled down, and stored at 4 °C for 24 h. This process of autoclaving and cold storing was repeated three times for each sample. The lintnerized-autoclaved starch was then dried in a hot air oven at 50 °C, cooled down, ground by using a grinder (Panasonic, MS-AC300, Osaka, Japan), sieved through 100 meshes (Laboratory test sieve BS410-1 Endecotts Ltd, London, England), vacuum packed in an HDP pouch, and stored in the desiccators.
8
Solubility of Resveratrol in Solvents
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The solubility of RSV was determined in (1) pure solvents, namely, distilled water (W), phosphate buffer of pH = 6.8 (PBS, Ph. Eur. 4th ed.), propylene glycol (PG), and Labrasol (L) and (2) a mixture of solvents, i.e., PG and water (1:1). These solvents were chosen taking into account their suitability to prepare wound dressings, i.e., low toxicity and low risk of irritation. An excess amount of RSV was added to a conical flask containing 20 mL of the solvent. The samples, protected from light, were shaken at 37°C for 24 h using a laboratory shaker (Memmert WNB 22, Schwabach, Germany) to reach the saturation. After 24 h, the samples were withdrawn and they were centrifuged (MPW 221, Poland) at 3600 rpm for 30 min. Then, they were filtered through syringe membrane filters of 0.45 μm (Chromafil® Xtra CA-45/25, Macherey-Nagel, Düren, Germany). After dilution, the concentration of RSV was measured spectrophotometrically (Shimadzu UV-1800, Shimadzu USA Manufacturing Inc., Canby, OR, USA) at 306 nm. Mean values (n=3) ± standard deviations (SD) were calculated.
9
Enzymatic Activity Assessment of Microcapsules
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Sodium acetate buffer, magnesium chloride, para nitrophenyl phosphate, and distilled water were added to a known weight of the prepared microcapsules and incubated in waterbath (WNB22‐MEMMERT, Germany) at 37°C for 5 min. Then, potash was added, and the absorbance was read at 405 nm by a spectrophotometer (T80, PG Instruments, UK) and was interpreted as μmol para nitrophenol per minute (Stauffer & Glass, 1966 ).
10
Wheat Germ Extraction and Preservation
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Wheat germ (30 g) was mixed with 450 ml of distilled water, heated in a waterbath (WNB22‐MEMMERT, Germany) at 60°C for 15 min, and centrifuged (Z36HK‐HERML, Germany) at 4500 rpm for 20 min. The supernatant was collected in dark vessels and stored at −18°C in a freezer (RR30 & RZ30‐SAMAUNG, South Korea) until further tests and the microencapsulation process (Mohamed et al., 2015 ).
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