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101 Kids activities that are the ooey, gooey-est ever! : nonstop fun with DIY slimes, doughs and moldables
\"Let your creativity and your imagination soar with these colorful, crazy-fun recipes for slime, dough, clay, foam, mud and more. Create amazing concoctions like Fake Snow, Color-Changing Slime and Glow-in-the-Dark Dough. Dig your fingers into Glowing Magic Mud, Shaving Cream Dough and Kool-Aid Foam. Or, if you're brave enough, squeeze the Spider Egg Sack Slime or the Frog's Vomit Slime--eek! There are even some special slimes that you can eat like Gummy Worm Slime, Pudding Slime and Cookie Dough Dough. With 101 super cool activities (that are also super easy to clean up), you can try them all! From the bestselling authors of 101 Kids Activities, 101 Coolest Simple Science Experiments and Adorkable Bubble Bath Crafts, this book is full of exciting and fantastical recipes that include tips on the science behind the goo, so you can learn too! Whether it's a slime, a dough or some other moldable creation, you'll be able to create and become whatever your imagination dreams up!\"-- Publisher's description.
Book
Application of Advanced Emulsion Technology in the Food Industry: A Review and Critical Evaluation
The food industry is one of the major users of emulsion technology, as many food products exist in an emulsified form, including many dressings, sauces, spreads, dips, creams, and beverages. Recently, there has been an interest in improving the healthiness, sustainability, and safety of foods in an attempt to address some of the negative effects associated with the modern food supply, such as rising chronic diseases, environmental damage, and food safety concerns. Advanced emulsion technologies can be used to address many of these concerns. In this review article, recent studies on the development and utilization of these advanced technologies are critically assessed, including nanoemulsions, high internal phase emulsions (HIPEs), Pickering emulsions, multilayer emulsions, solid lipid nanoparticles (SLNs), multiple emulsions, and emulgels. A brief description of each type of emulsion is given, then their formation and properties are described, and finally their potential applications in the food industry are presented. Special emphasis is given to the utilization of these advanced technologies for the delivery of bioactive compounds.
Journal Article
The slime book
Play, poke, push, pull, and pop over 30 slime recipes, all of which use inexpensive, accessible, and safe everyday products.
Book
Influence of the third monomer on lauryl methacrylateamethyl methacrylate emulsion terpolymerization
An experimental study shows how the emulsion terpolymerization of lauryl methacrylate (LMA) and methyl methacrylate is influenced by the nature of the third monomer. The third monomer is either glycidyl methacrylate, hydroxyethyl methacrylate, hydroxypropyl methacrylate, or styrene. We report the synthesis of terpolymer particles with an appreciably high content of the very hydrophobic LMA (between 0.2515 and 0.238 molar fraction in the monomer mixture) in 60:40 weight water/ethanol mixture as the continuous phase, poly(vinyl pyrrolidone) as a polymeric steric stabilizer, and potassium peroxodisulfate as the initiator. The emulsion terpolymerization proceeds smoothly without the formation of coagulum and leads to particles with an average diameter clearly below 1 mu m. We discuss the overall polymerization behavior regarding conversionatime curves, particle morphology, and glass transition temperature of the terpolymers in dependence of the lyophilicity/lyophobicity of the monomer mixture.
Journal Article
Application of Emulsion Gels as Fat Substitutes in Meat Products
Although traditional meat products are highly popular with consumers, the high levels of unsaturated fatty acids and cholesterol present significant health concerns. However, simply using plant oil rich in unsaturated fatty acids to replace animal fat in meat products causes a decline in product quality, such as lower levels of juiciness and hardness. Therefore, it is necessary to develop a fat substitute that can ensure the sensory quality of the product while reducing its fat content. Consequently, using emulsion gels to produce structured oils or introducing functional ingredients has attracted substantial attention for replacing the fat in meat products. This paper delineated emulsion gels into protein, polysaccharide, and protein–polysaccharide compound according to the matrix. The preparation methods and the application of the three emulsion gels as fat substitutes in meat products were reviewed. Since it displayed a unique separation structure, the double emulsion was highly suitable for encapsulating bioactive substances, such as functional oils, flavor components, and functional factors, while it also exhibited significant potential for developing low-fat or functional healthy meat products. This paper summarized the studies involving the utilization of double emulsion and gelled double emulsion as fat replacement agents to provide a theoretical basis for related research and new insight into the development of low-fat meat products.
Journal Article
Pickering emulsions stabilized by hydrophobically modified nanocellulose containing various structural characteristics
Cellulose nanocrystals (CNCs) and cellulose nanofibrils (CNFs) extracted from renewable resources possess many attractive characteristics, making them ideal Pickering emulsion stabilizers. However, unmodified pristine CNCs with high surface charge density are not effective in stabilizing oil–water emulsions, thereby limiting their application as interfacial stabilizers. Grafting hydrophobic polymers onto CNCs enhanced their wettability by the oil phase, which reduced the interfacial tension. Thus, hydrophobic modification was performed by grafting cinnamoyl chloride or butyryl chloride to the surface of CNFs. The modified CNFs were further hydrolyzed for 1 or 2 h to produce nanocellulose of varying sizes and hydrophobicity, and they were effective Pickering emulsifiers. The effect of nanocellulose concentration, polarity of solvents, hydrophobicity, size and electrolyte on the characteristics of the Pickering emulsions were examined and elucidated.
Graphic abstract
Journal Article
An update on safety and immunogenicity of vaccines containing emulsion-based adjuvants
With the exception of alum, emulsion-based vaccine adjuvants have been administered to far more people than any other adjuvant, especially since the 2009 H1N1 influenza pandemic. The number of clinical safety and immunogenicity evaluations of vaccines containing emulsion adjuvants has correspondingly mushroomed. In this review, the authors introduce emulsion adjuvant composition and history before detailing the most recent findings from clinical and postmarketing data regarding the effects of emulsion adjuvants on vaccine immunogenicity and safety, with emphasis on the most widely distributed emulsion adjuvants, MF59® and AS03. The authors also present a summary of other emulsion adjuvants in clinical development and indicate promising avenues for future emulsion-based adjuvant development. Overall, emulsion adjuvants have demonstrated potent adjuvant activity across a number of disease indications along with acceptable safety profiles.
Journal Article
Comparison of n-3 PUFA-Enriched vs. Olive-Oil-Based Lipid Emulsion on Oxidative Stress and Inflammatory Response in Critically Ill Post-Surgery Adults: Secondary Analysis of a Randomized Controlled Trial
Malnutrition in critically ill patients represents a major concern as it can lead to adverse outcomes including increased morbidity and mortality. These patients exhibit an impaired immune response accompanied by increased oxidative stress. Nutritional support, including parenteral nutrition (PN), is critical in these patients. Intravenous lipid emulsions (ILEs), a key component of PN, provide energy and intervene in the modulation of inflammation. This was a secondary study of a randomized clinical trial at the Reina Sofia University Hospital (Murcia, Spain) for critically ill patients following major abdominal surgery that were administered PN supplemented with olive-oil-based ILE (OO-ILE, n = 29) or a mixed-lipid ILE (soybean oil, medium chain triglycerides, OO and fish oil, SMOF-ILE, n = 25). The effects on clinical outcomes, metabolic markers, oxidative stress, and inflammation were evaluated. No significant differences were observed between groups in the clinical parameters and outcomes, oxidative stress, or inflammatory markers. The within-group evaluation demonstrated an increase in total antioxidant capacity in both groups, while OO-ILE increased the levels of 15-F2t-isoprostane. In addition, the results showed that both mixtures reduced the release of IL-1β and IL-6. These findings suggest that both treatments had similar effects on oxidative stress and inflammatory response in this type of patient.
Journal Article
Parenteral Nutrition and Lipids
Lipids have multiple physiological roles that are biologically vital. Soybean oil lipid emulsions have been the mainstay of parenteral nutrition lipid formulations for decades in North America. Utilizing intravenous lipid emulsions in parenteral nutrition has minimized the dependence on dextrose as a major source of nonprotein calories and prevents the clinical consequences of essential fatty acid deficiency. Emerging literature has indicated that there are benefits to utilizing alternative lipids such as olive/soy-based formulations, and combination lipids such as soy/MCT/olive/fish oil, compared with soybean based lipids, as they have less inflammatory properties, are immune modulating, have higher antioxidant content, decrease risk of cholestasis, and improve clinical outcomes in certain subgroups of patients. The objective of this article is to review the history of IVLE, their composition, the different generations of widely available IVLE, the variables to consider when selecting lipids, and the complications of IVLE and how to minimize them.
Journal Article
Thermodynamic stability, in-vitro permeability, and in-silico molecular modeling of the optimal Elaeis guineensis leaves extract water-in-oil nanoemulsion
Nanoemulsion is a delivery system used to enhance bioavailability of plant-based compounds across the stratum corneum.
Elaeis guineensis
leaves are rich source of polyphenolic antioxidants, viz. gallic acid and catechin. The optimal
E. guineensis
leaves extract water-in-oil nanoemulsion was stable against coalescence, but it was under significant influence of Ostwald ripening over 90 days at 25 °C. The in-vitro permeability revealed a controlled and sustained release of the total phenolic compounds (TPC) of EgLE with a cumulative amount of 1935.0 ± 45.7 µgcm
−2
after 8 h. The steady-state flux and permeation coefficient values were 241.9 ± 5.7 µgcm
−2
h
−1
and 1.15 ± 0.03 cm.h
−1
, respectively. The kinetic release mechanism for TPC of EgLE was best described by the Korsmeyer–Peppas model due to the highest linearity of R
2
= 0.9961, indicating super case II transport mechanism. The in-silico molecular modelling predicted that the aquaporin-3 protein in the stratum corneum bonded preferably to catechin over gallic acid through hydrogen bonds due to the lowest binding energies of − 57.514 kcal/mol and − 8.553 kcal/mol, respectively. Thus, the in-silico study further verified that catechin could improve skin hydration. Therefore, the optimal nanoemulsion could be used topically as moisturizer to enhance skin hydration based on the in-silico prediction.
Journal Article