Production of stable amorphous form by means of spray drying

Spray drying is a very useful method for manufacturing of amorphous solid materials. This is mainly due to the possibility of fast solvent evaporation that leads to a rapid transformation of solution to a solid state. Besides evaporation kinetics, there are various process parameters that influence physical and chemical characteristics of such obtained material. The possibility of obtaining a stable amorphous structure of the active pharmaceutical ingredient in a spray dryer was examined. A solution of the hydrochloride crystalline structure of the active pharmaceutical ingredient in a mixture of water and acetonitrile was dried at different temperatures and flowrates of nitrogen used for atomization, as well as the flowrates of the solution. The influence of the process conditions on the properties of the product was analyzed. The final dried products were characterized and identified with a variety of analytical and physical methods. The results showed that a stable amorphous structure of the high purity active pharmaceutical ingredient is obtained, and that the optimal conditions of the process are defined. The amorphous structure is stable at temperatures below 200°C when it is transformed into a new crystal structure. Conditions of high relative air humidity lead to partial transformation.     

On globally stable adaptive control providing l 1 tracking performance for linear discrete-time systems

Existing adaptive control algorithms at best guarantee that the tracking error is a l ₂ sequence. This paper presents globally stable adaptive control algorithms for linear discrete-time systems providing l ₁ tracking performance. Two algorithms with different degree of complexity are proposed, one for the case of known control directions, and a separate algorithm for the case of unknown control directions. It is demonstrated that in both cases the tracking error is l ₁ sequence, while the input and output signals are uniformly bounded.     

Investigation of technological approaches for reduction of methanol formation in plum wines

Methanol is natural ingredient of alcoholic beverages and soft drinks; however, the products of its metabolic transformations (formaldehyde and formic acid) are toxic to humans. The aim of this research was to assess the application of different physico‐chemical treatments of pomace in order to find the most efficient method for reducing the methanol during fermentation with the least effect on the sensory properties of the wine. The following procedures were studied: addition of tannins in pomace, addition of phenolic acids, addition of d ‐galacturonic and pectic acid, use of bentonite and zeolite, heat treatment of pomace, thermosonication and treatment of pomace with microwaves. Fruit wine used in this study was produced from plums (Prunus domestica L.). Applied treatments showed variable efficiency in reduction of methanol formation in plum wine. It may be noted that the procedures that involved some form of thermal treatment were characterized by a significant decrease in the production of methanol (up to 60–70%) but mostly tended to have a negative impact on the sensory properties of the produced wines. However, exposure of pomace to microwaves for a short time, owing to the contribution of mechanisms of non‐thermal nature (kinetic and chemical), allowed for a significant reduction in methanol formation with a negligible impact on the sensory properties. The decrease in methanol formation during fermentation using tannins, pectic acid, bentonite and zeolite was poor, with only a reduction of up to 15%. Obtained results are significant to the fruit wine and spirit industry, considering the common problem related to an increased content of methanol in these beverages. Copyright © 2016 The Institute of Brewing & Distilling     

Ability of Lactobacillus gasseri K 7 to inhibit Escherichia coli adhesion in vitro on Caco-2 cells and ex vivo on pigs' jejunal tissue

The ability of Lactobacillus (Lb.) gasseri K 7 to inhibit adhesion of Escherichia coli O8:K88 to intestinal mucosa was studied on cultured Caco-2 cells and ex vivo on pigs' small intestinal tissue. Lactobacilli were added simultaneously with E. coli, before E. coli and after E. coli for competition, exclusion and displacement assays. The concentration of lactobacilli on fully differentiated Caco-2 cells was 4.5+/-0.3 x 10(8) cfu/well, while the concentration of E. coli varied from 1.5 x 10(6) to 4.3 x 10(8) cfu/well. The number of E. coli adhered to Caco-2 monolayer (cfu/well) was lineary correlated (R(2)=0.97) to the concentration of added cells. In the assay simulating exclusion, E. coli adhesion was reduced by Lb. gasseri K 7 strain by 0.1 to 0.6 log cfu/well. The binding of E. coli was inhibited even more when incubated simultaneously with lactobacilli, particularly at the lowest concentration of E. coli (ratio E. coli/lactobacilli 1:248), where five-times reduction (or 0.7 log) was observed. When adhesion to tissue derived from pigs' jejunum was tested, concentration of E. coli was constant (6.9+/-0.14 x 10(7) cfu/ml), while the concentration of Lb. gasseri K 7 was 5.9 x 10(7) and 1.3 x 10(7) cfu/ml in two independent experiments, respectively. The adhesion of E. coli and Lb. gasseri K 7 cells to jejunal mucosa was similar (1.0+/-0.17 x 10(6) and 1.54+/-0.10 x 10(6) cfu/cm(2)) when the concentrations of single strains in suspensions were approximately the same. No significant competition, exclusion or displacement of E. coli by lactobacilli was observed on jejunal tissue. In conclusion, Lb. gasseri K 7 was found to be effective in reducing E. coli adhesion to Caco-2 enterocytes, but it was not able to do so in ex vivo conditions tested for pig jejunal tissue.     

Contribution to controlling non-redundant manipulatorsContribution au controle des manipulateurs non surabondants

The paper considers the possibilities of synthesizing the manipulator whose tip moves along the predetermined path and in optimal way, from the standpoint of energy dissipated by an actuator. The analysis has been carried out on the complete dynamic model of an anthoromorphic manipulator with three degrees of freedom and the third order model of actuators. Digital simulation has been performed for two types of control, optimal control for the subsystem of each actuator (suboptimal from the overall system standpoint) and the motion with predetermined change of angular velocities of internal coordinates. Both types of control have been also applied to the manipulator whose gripper (tip) had to be moved with required velocity.