Introduction The word inflammation comes from a Latin word “Inflammare” which means “to set on fire” [1]. Inflammation is a protective response done by our body to protect itself from injury‚ foreign microorganisms as well as initiate healing and repair process. However‚ inflammation can also be potentially harmful to our body because of the chemicals involve in inflammation process which are capable to destroy and injure normal tissues. The components of inflammatory process are white blood cells
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2.3. Extraction of the flavonoids fraction of Cajanus cajan (FFCC) The Cajanus cajan L. seeds were air dried at 10% moisture‚ then powdered and preserved in a refrigerator at -80°C. Five hundred gm from the powdered seeds were defatted with hexane‚ then extracted with methanol (MeOH - 70%) four times‚ then concentrated under vacuum to yield 37 g. Polyamide and sephadex LH-20 chromatography columns were used to fraction the MeOH (70%) extract of Cajanus cajan. Seven flavonoid fractions were collected
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dateless times herbal plants are the only medicine used to treat illnesses and diseases. Up to now‚ most of the herbal plants are under observation for anti-microbial activity. Antibacterial compounds are from plants that can be phenolic substance like flavonoids. Tannin compounds are polyphenolic compounds that can be found in plants‚ food‚ beverages and water-soluble organic solvent; it may also be from several kinds of green plants (Mailoa et al‚ 2014). One of this is
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CHAPTER I INTRODUCTION Background of the Study Mangrove swamps are forested intertidal ecosystems that occupy sediment-rich sheltered tropical coastal environments. By trapping and stabilizing fine sediments‚ mangroves control the quality of marine coastal waters. Aside from maintaining coastal food webs and populations of animals‚ mangroves have an important role in pollution control through their absorptive capacity for organic pollutants and nutrients‚ and they play an important role in storm
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It was concluded that the product created was paracetamol when a thin layer chromatography test was performed and observed under ultraviolet light (which is discussed further down the page). An unknown substance was treated with acetic anhydrate and resulted with paracetamol. A compound that behaves in this matter is 4-aminophenol and is widespread in the industrial production of this drug. Upon these observations was the build up of “Chemical A” decided. When 4-aminophenol is t treated with
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Electrophilic Aromatic Substitution Objective The objective of this experiment was to illustrate electrophilic aromatic substitution by synthesizing p-nitroanilide (as well as ortho) from acetanilide by nitration. The para form was separated from the ortho form based on solubility properties using recrystallization techniques. Synthetic equations: Physical Properties & Hazards of Reagents/Products: (all taken from Sigma-Aldrich website) Acetanilide MM = 135.16 g/mol Melting point =
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of the aryl group at the electrophilic trimethylcarbocation. The resulting product will be recrystallized using methanol and characterized using TLC and melting point analysis. Materials: 400-mL beaker‚ ice for ice bath‚ 25 mL Erlenmeyer flask‚ several volumetric and Pasteur pipets‚ 1.0-mL 10 x 100 mm reaction tube‚ glass stirring rod‚ rubber bulb‚ TLC plate Table 1. Chemicals used in Friedel Crafts synthesis of 1‚4-di-t-butyl-2‚5-dimethoxybenzene Substance Molecular Weight (g/mol) Amount Used Moles
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Abstract – This multi-step synthesis uses aniline as the starting reagent to synthesize five compounds employing several reactions such as acetylation‚ diazo coupling‚ nitration‚ bromination‚ and hydrolysis. The isolated products were analyzed with TLC and spectral data that determined most products were pure while some had a few impurities indicated by GC‚ LC‚ and a wide melting point range was shown for products 2 and 3. The presence of water in product 2 and 7 was indicated by the IR. Acetanilide
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2.3 Honey Honey has been used by humans over several decades for its nutritive and therapeutic. It has been used as a sweetener and flavoring agent in foods and beverages. The sweetness of honey is due to the different forms of carbohydrate present in honey such as monosaccharides‚ fructose‚ glucose and disaccharides‚ maltose‚ isomaltose‚ maltulose‚ sucrose and turanose (Ayoub Meo et al.‚ 2016). Honey is rich in Vitamin B6‚ Vitamin C‚ trace vitamin B‚ amino acids‚ antioxidants‚ folic acid‚ iron
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