SABOR A CANELA

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El documento describe las etapas del proceso fotográfico, incluyendo la imagen original, el plano técnico, el positivo, el negativo y la imagen final, todo relacionado con la canela.

CANELA.
Catalina Acuña Avila
Prof. Julián Sanchez
E.profesional lll

2013

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Polar lipids are essential membrane components of plant cells. They are known to affect certain membrane properties like permeability, fluidity and active transport. In the present study, individual leaf buds were tagged on the day of appearance and sampling began 7 days later. Additional samples were taken at 7 days intervals until leaf abscission occurred about 77 days after tagging. The experiments were performed from August to November, a time period characterized by a day length of 12 ± 2.0 h and average day and night temperature of approximately 30 and 20°C, respectively. The fatty acid composition of polar lipids from young, mature and senescent leaves of Rauwolfia serpentina was studied in the present study. Green leaves were observed to contain a considerable amount of hexadecatrienoic acid (16:3) in monogalactosyldiglyceride (MGDG), suggesting R. serpentina to be member of 16:3 plants’ family. The percentage of linolenic acid (18:3) in the chloroplast lipids was lower in senescent leaves than that of green tissues. Senescent leaves also had lower proportions of MGDG 16:3 and phosphatidyl glycerol (PG) hexadecanoic acid (16:1). Such selective catabolism of molecular species of these lipids may be suggestive of significant alterations in ultra structure of chloroplast membranes, thus probably affecting the accumulation of indole alkaloids in the leaf tissue. Besides, the age dependent alterations in the fatty acid composition of other polar lipids, namely, phosphatidyl choline (PC), phosphatidyl inositol (PI), phosphatidyl ethanolamine (PE), and phosphatidyl serine (PS) indicate the possibility of degradation of the organelles other than chloroplast (principally vacuoles) in the leaf cells

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Vancomyc in, a glycopeptide antibiotic, has a narrow spectrum of activity, with action primarily against gram-positive cocci and bacilli. The drug is bacteriostatic against most enterococci and exhibits synergy when combined with an aminoglycoside. Vancomycin has been used widely in treating many susceptible infections, but the emergence of vancomycin-resistant enterococci. Now a days, It is used for the Treatment of life threatening Pseudomembranous colitis infection caused by Clostridium difficile . In this work it deals with invitro potency analysis of vancomycin capsules by microbiological assay. In the pharmaceutical industry, drug dissolution testing is routinely used to provide vitro drug release information for both quality control purposes. It is helpful for drug formulation design and post-approval manufacturing changes, stated by food and drug administration (FDA). It is followed by microbiological assay to check the potency of the drug by cylinder plate method for vancomycin (125 & 250mg) capsules against ATCC6633 Bacillus subtilis. The comparison are restricted to relationship between zone diameter measurements within plates, excluding the variation between plates. Individual plate response are normalized on the basis of the relation zone size of the standard, compared to mean zone size of a standard across the plates. In this study, the vanomycin capsules (125 & 250 mg) in raw materials, validation samples, finished products and stability samples showed the accepted product potency of 98-105%. The assay is designed in such a way that the mathematical model on which the potency equation is based can be proved to be VALID. In pharmaceutical company, before commercialization of the drug into markets, the potency of vancomycin, shelf life is predetermined and got approval of regulatory bodies and then released to commercialization to markets.

Invitro Potency Analysis of Vancomyc in Capsules by Microbiological Assay

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Spices are reported to be antibacterial and have medicinal values. Spices such as garlic (Allium sativum), ginger (Zingiber officinale), clove (Eugenia caryophyllata), cinnamon (Cinnamomum zeylanicum) posses antimicrobial effect and has been used traditionally. In this study we studied the antibacterial activity of spices, effect of temperature and pH on its antibacterial effect. It was tested against four test microorganisms Bacillus subtilis, Staphylococcus aureus, Escherichia coli and Salmonella typhi by aqueous extracts of spices using agar diffusion method. On observation, it was found that all the spices showed inhibitory effect and garlic showed maximum inhibition on Escherichia coli and Bacillus subtilis. On treating the extracts of garlic and ginger at both room temperature (26°C) and at higher temperature (100°C) it was seen that garlic has significantly greater zone of inhibition than ginger. Therefore higher temperature reduces the antibacterial effect of both extract, but garlic retains its antibacterial activity. On treating the garlic extract with different pH, it was seen that the antibacterial effect was decreasing on increasing with pH but the antibacterial property was never lost. Therefore garlic can be used as an effective source for food preservation and also as a natural herbal antibiotic with or without boiling.

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SABOR A CANELA

1. 1. IMÁGEN ORIGINAL

2. 2. PLANO TÉCNICO CANELA.

3. 3. POSITIVO CANELA.

4. 4. NEGATIVO CANELA.

5. 5. IMÁGEN FINAL CANELA.

6. CANELA. Catalina Acuña Avila Prof. Julián Sanchez E.profesional lll 2013

SABOR A CANELA

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