LD2668 .T4 1941 W42 / Master of Science

Call number: LD2668 .T4 1945 R6 / Master of Science

Call number: LD2668 .T4 1979 J316 / Master of Science

No description available.

The ethical and practical issues of obtaining a blood sample pose a significant challenge to performing pharmacokinetic studies in children, infants and neonates. Dried blood spot analysis, based on the collection of a micro blood sample has potential to overcome these difficulties. There are at present a limited number of reports on the utility of dried blood spot analysis in clinical pharmacokinetic studies. The studies described in this thesis were undertaken to investigate the accuracy and precision of dried blood spot sampling coupled with mass spectrometry detection for drug quantification, and clinically validate the robustness and feasibility of this technique for pharmacokinetic studies in preterm neonates. Dried blood spot methods were developed for application to pharmacokinetic studies of test drugs dexamethasone and caffeine. Investigations were focused on the blood collection system, analyte recovery and optimisation of the detection system. In-vitro validation results indicated developed methods were precise, accurate and selective in accordance with the Food and Drug Administration regulatory guidelines on the assessment of bioanalytical methods. Results were not significantly affected by small variations in the blood volume spotted or the presence of petroleum jelly, which is often used on the sampling site during capillary blood collection in neonates. Variability in haematocrit was determined to be the single most important factor affecting assay accuracy. Stability assessments by comparison with freshly prepared samples verified the suitability of sample drying, storage and post sample extraction conditions. An investigation of method transferability between different analytical instruments was undertaken with caffeine to provide an assessment of the robustness of dried blood spot analysis. Results generated from a single and triple quadrupole mass spectrometer were comparable with an expected lower limit of quantification with the latter technique most likely due to a greater ionisation and detection efficiency. Intravenous dexamethasone pharmacokinetics was determined in 5 preterm neonates receiving treatment for chronic lung disease. Individual pharmacokinetic analyses were performed using a one compartment model to estimate primary pharmacokinetic parameters, clearance (mean, 0.18 l/h/kg) and volume of distribution (mean, 1.33 l/kg). The whole blood derived mean estimates were similar to previous plasma clearance and volume estimates of 0.14 l/h/kg and 1.91 l/kg, respectively reported in neonates (n=7). This highlights the potential for dried blood spot analysis as an alternative to conventional plasma based methods for dexamethasone dose optimisation studies in neonates. The population pharmacokinetics of oral / intravenous caffeine was determined in 67 preterm neonates. A one compartment model was used to describe the blood concentration-time data. Model evaluation using a bootstrapping technique confirmed the robustness and stability of the developed model. Pharmacokinetic parameters derived from dried blood spot drug measurements were estimated with precision (relative standard error < 10%) and were comparable to estimates of plasma clearance (mean, 7.3 vs. 7.0 ml/h/kg) and volume of distribution (mean, 593 vs. 851 ml/kg) from a previous population study in neonates (n=110). Weight and postnatal age were the most influential covariates in the clearance model which is in agreement with previous population studies. These results demonstrate that dried blood spot analysis is a practical technique, with significant potential as a robust method for use in clinical pharmacokinetic studies in vulnerable populations such as preterms. Haematocrit related effects on paper will need to be accounted for if this potential is to be realised. Further investigations to determine the reproducibility of capillary blood sampling in neonates and the impact of using blood drug measurements on pharmacokinetic parameter estimation will be necessary before widespread use of the technique is possible.

Typescript (photocopy). / Digitized by Kansas Correctional Industries

Chau Wing-sze. / Thesis (M.Phil.)--Chinese University of Hong Kong, 2004. / Includes bibliographical references (leaves 238-262). / Abstracts in English and Chinese. / Abstract (in English) --- p.i / Abstract (in Chinese) --- p.iv / Acknowledgement --- p.vi / Contents --- p.ix / List of Figures --- p.xv / List of Tables --- p.xvi / Chapter 1. --- Introduction --- p.1 / Chapter 1.1 --- Introduction --- p.1 / Chapter 1.2 --- Introduction of samples --- p.2 / Chapter 1.3 --- Flavor of Chinese salted-dried fish --- p.4 / Chapter 1.4 --- Objectives of the study --- p.5 / Chapter 2. --- Literature review --- p.7 / Chapter 2.1 --- Introduction --- p.7 / Chapter 2.2 --- Volatile compounds in fresh fish --- p.8 / Chapter 2.2.1 --- Groups of volatile compounds --- p.9 / Chapter 2.2.2 --- Variation in fresh fish flavor --- p.12 / Chapter 2.2.2.1 --- Intrinsic factor --- p.12 / Chapter 2.2.2.2 --- Environmental factors --- p.15 / Chapter 2.2.2.3 --- Post harvest conditions --- p.16 / Chapter 2.3 --- Fish preservation --- p.17 / Chapter 2.3.1 --- Preservation methods --- p.18 / Chapter 2.3.1.1 --- Drying --- p.19 / Chapter 2.3.1.2 --- Salting --- p.19 / Chapter 2.3.1.3 --- Fermentation --- p.21 / Chapter 2.3.2 --- Theory of drying and salting --- p.21 / Chapter 2.3.3 --- Different protocols in the world --- p.23 / Chapter 2.3.3.1 --- European methods --- p.24 / Chapter 2.3.3.2 --- Southeast Asian methods --- p.25 / Chapter 2.3.3.3 --- Thai methods --- p.27 / Chapter 2.3.3.4 --- Chinese method --- p.28 / Chapter 2.3.3.5 --- Local method --- p.29 / Chapter 2.3.4 --- Consumption procedures --- p.31 / Chapter 2.3.5 --- Advantages of drying besides preservation --- p.31 / Chapter 2.3.5.1 --- Convenience in transportation --- p.32 / Chapter 2.3.5.2 --- Flavorization --- p.32 / Chapter 2.3.5.3 --- Nutritional values --- p.33 / Chapter 2.4 --- Flavor of salted-dried fish --- p.34 / Chapter 2.4.1 --- Taste of salted-dried fish --- p.35 / Chapter 2.4.2 --- Aroma of salted-dried fish --- p.35 / Chapter 2.4.3 --- Flavor of Chinese salted-dried fish --- p.37 / Chapter 2.4.4 --- Parameters affect the flavor and quality of salted-dried fish --- p.38 / Chapter 2.4.4.1 --- Freshness --- p.38 / Chapter 2.4.4.2 --- Temperature --- p.39 / Chapter 2.4.4.3 --- Post harvest freezing and thawing --- p.40 / Chapter 2.4.4.4 --- Gutting --- p.42 / Chapter 2.4.4.5 --- Salt quality --- p.43 / Chapter 2.5 --- Biological deterioration in salted fish --- p.46 / Chapter 2.6 --- Salted-dried fish in Hong Kong --- p.47 / Chapter 3. --- Materials and methods --- p.55 / Chapter 3.1 --- Materials --- p.55 / Chapter 3.1.1 --- Abbreviation of names of samples --- p.55 / Chapter 3.1.2 --- Handling of samples --- p.56 / Chapter 3.2 --- Method --- p.58 / Chapter 3.2.1 --- Modified Simultaneous steam distillation-solvent extraction (SDE)-Steaming --- p.58 / Chapter 3.2.2 --- Concentration --- p.59 / Chapter 3.2.3 --- Gas chromatography-mass spectrometry (GC-MS) --- p.59 / Chapter 3.2.4 --- Compound identification --- p.60 / Chapter 3.2.5 --- Quantification of compounds --- p.60 / Chapter 3.2.6 --- Moisture analysis --- p.62 / Chapter 3.2.7 --- Texture analysis --- p.62 / Chapter 3.2.8 --- Statistical analysis --- p.63 / Chapter 3.2.9 --- OAV calculation --- p.64 / Chapter 4. --- Results and Discussion --- p.66 / Chapter 4.1 --- Threadfin --- p.66 / Chapter 4.1.1 --- Overall description of volatile compounds in salted-dried threadfin --- p.66 / Chapter 4.1.2 --- Characteristic compounds in delayed (D) groups of samples --- p.68 / Chapter 4.1.3 --- Characteristic compounds in regular (R) groups of samples --- p.70 / Chapter 4.1.4 --- Common compounds found in the eight groups of samples --- p.71 / Chapter 4.1.5 --- Comparison of common compounds among individual groups of salted-dried fish --- p.78 / Chapter 4.1.5.1 --- Comparison between delayed and regular salting methods --- p.78 / Chapter 4.1.5.2 --- Comparison between locations of purchase --- p.80 / Chapter 4.1.5.3 --- Comparison between samples from different years (2000 and 2001) --- p.81 / Chapter 4.1.6 --- Exclusive compounds found in delayed salted (D) or regular salted (R) fish --- p.83 / Chapter 4.1.7 --- Conclusion of threadfin --- p.84 / Chapter 4.2 --- White herring --- p.85 / Chapter 4.2.1 --- Overall description of volatile compounds in salted-dried white herring --- p.85 / Chapter 4.2.2 --- Characteristic compounds in delayed (D) groups of samples --- p.87 / Chapter 4.2.3 --- Characteristic compounds in regular (R) groups of samples --- p.88 / Chapter 4.2.4 --- Common compounds found in the eight groups of samples --- p.89 / Chapter 4.2.5 --- Comparison of common compounds among individual groups --- p.94 / Chapter 4.2.5.1 --- Comparison between delayed and regular salting methods --- p.94 / Chapter 4.2.5.2 --- Comparison between locations of purchase --- p.96 / Chapter 4.2.5.3 --- Comparison between samples from different years --- p.97 / Chapter 4.2.6 --- Conclusion of white herring --- p.98 / Chapter 4.3 --- Pawak croaker --- p.100 / Chapter 4.3.1 --- Overall description of volatile compounds in salted-dried pawak croaker --- p.100 / Chapter 4.3.2 --- Characteristic compounds in delayed (D) groups of samples --- p.102 / Chapter 4.3.3 --- Characteristic compounds in regular (R) groups of samples --- p.105 / Chapter 4.3.4 --- Common compounds found in the eight groups of samples --- p.106 / Chapter 4.3.5 --- Comparison of common compounds among individual groups of salted-dried fish --- p.111 / Chapter 4.3.5.1 --- Comparison between delayed and regular salting methods --- p.111 / Chapter 4.3.5.2 --- Comparison between locations of purchase --- p.114 / Chapter 4.3.5.3 --- Comparison between two batches of samples from different years --- p.115 / Chapter 4.3.5.4 --- Characteristic compounds of pawak croaker --- p.117 / Chapter 4.3.6 --- Conclusion of pawak croaker --- p.118 / Chapter 4.4 --- Overall comparison of compounds of the three species --- p.120 / Chapter 4.4.1 --- Introduction --- p.120 / Chapter 4.4.2 --- Comparison of three species of fishes --- p.121 / Chapter 4.4.2.1 --- Delayed- and regular- smell contributors --- p.122 / Chapter 4.4.3 --- The difference among the groups of fishes --- p.123 / Chapter 4.4.3.1 --- Effect of different body compositions of fishes --- p.124 / Chapter 4.4.3.1.1 --- Lipid originated volatile aldehydes --- p.125 / Chapter 4.4.4 --- Common compounds detected in all three species of salted-dried fishes --- p.126 / Chapter 4.4.4.1 --- Compounds with high calculated aroma values (OAV) --- p.127 / Chapter 4.4.4.2 --- Compounds with low calculated aroma values (OAV) --- p.130 / Chapter 4.4.5 --- Effect of treatment methods --- p.132 / Chapter 4.4.6 --- Effect of locations of collection of samples on the composition --- p.134 / Chapter 4.4.7 --- Effect of time of collection of samples on the composition --- p.135 / Chapter 4.4.8 --- Characteristic compounds found only in one species --- p.135 / Chapter 4.4.8.1 --- Characteristic compounds of threadfin --- p.136 / Chapter 4.4.8.2 --- Characteristic compounds of white herring --- p.136 / Chapter 4.4.8.3 --- Characteristic compounds of pawak croaker --- p.138 / Chapter 4.5 --- Texture --- p.139 / Chapter 4.5.1 --- Introduction --- p.139 / Chapter 4.5.2 --- Results and Discussion --- p.141 / Chapter 4.5.2.1 --- Comparison between regular and delayed salted-dried fishes --- p.141 / Chapter 4.5.2.1.1 --- Effects of enzymatic reaction --- p.141 / Chapter 4.5.2.1.2 --- Effects of fermentation --- p.142 / Chapter 4.5.2.1.3 --- Frozen period before regular salting --- p.143 / Chapter 4.5.2.2 --- Comparison between raw and steamed salted-dried fishes --- p.145 / Chapter 4.5.2.3 --- Moisture content of salted-dried fishes --- p.146 / Chapter 4.5.3 --- Conclusion --- p.147 / Chapter 5. --- Conclusion and Significance --- p.233 / Chapter 5.1 --- General conclusion --- p.233 / Chapter 5.2 --- Significance of the study --- p.235 / References --- p.238 / Appendix I --- p.263 / Appendix II --- p.264

D. Tech. Mechanical Engineering, Mechatronics and Industrial Design / Heat pump drying (HPD) is a proven efficient method in food drying industries and more efficacious than traditional South African industrial and agricultural drying methods, providing high energy efficiency with controllable temperature, air flow, air humidity and large energy saving potentials. In the last decade the market of heat pump (HP) systems for water heating and space cooling/heating has been well developed in South Africa, but the development of heat pumps (HPs) for industrial and agricultural drying has been very slow. In the case of optimization of HPD systems, most literature studies concentrate on optimization of the drying parameters; however it is important to note that the overall performance of the HPD system, which consists of two subsystems, the HP and drying system, depends on working conditions and the two subsystems interact with each other. It is therefore important that the HP and the dryer should not be examined or optimized separately. Therefore, in this study, an air source heat pump system was designed, constructed, installed and analysed as a single integrated unit for drying fruits. The main objective of the study was to carry out experimental investigations on optimization of an air source heat pump for drying South African fruits.

No description available.

Two months of fieldwork was conducted during the summer of 2014 in Nicaragua, through qualitative interviews the aims was to investigate the Value Chain of dried mango and its potential as an alternative income source for livelihood improvements for households in Manzano Uno, Nicaragua. The idea to investigate dried mango in particular originates from a conversation in the spring of 2012 with Ben Orton, co- founder of local NGO Waves of Hope, who considered the idea after witnessing the huge amounts of ripe mango falling to the ground and rutting away during the peak season in Manzano Uno. The research problem in a bigger context is related to the debate on how developing countries, and rural parts in particular, are often excluded from the benefits that come with a globalized market economy, since they often lack the tools to participate or do so on unfavorable terms. The idea of a Value Chain Analysis is to detect where along the production line value is added to a product from raw to finished good. Income Diversification comes in to the investigation and contributes to the conclusion that it would be favorable for livelihood improvements to households in Manzano Uno to diversify income sources, to create more secure and higher quality income. The value chain analysis is mainly based on information provided by Sol Simple, an organic-fruit drying plant in San Ramon, Nicaragua and is one out of two fruit processing enterprises in the country. They have been growing every year and have positive expectations of the future. Dried fruit and mango in particular seems to have good prospects for future demand as export products and one important addition is the sustainable, organic and Fairtrade markets which all enable higher product prices and thereby enable bigger shares to go back to the local producers. The federal incentives in Nicaragua include focus on the foreign investment to the country and quantity secondary education, which is concluded to not always be quality education. The high share of investments and entrepreneurships from foreigners are explained by the high security profile in the country, fertile lands and the lowest minimum wage in the region.