Hostname: page-component-8448b6f56d-gtxcr Total loading time: 0 Render date: 2024-04-19T20:40:33.605Z Has data issue: false hasContentIssue false
  • English
  • Français

A method of testing the stability of finely divided emulsions of oils and fats, with reference to the value of yolk of egg, and decoctum chondri as emulsifying agents

Published online by Cambridge University Press:  15 May 2009

G. Norman Myers
G. Norman Myers
Affiliation:
From the Pharmacological Laboratory, Cambridge
Rights & Permissions [Opens in a new window]

Extract

Core share and HTML view are not available for this content. However, as you have access to this content, a full PDF is available via the ‘Save PDF’ action button.

1. A new test for the stability of emulsions of oils or fats is described. It is based on the observation that, when stable emulsions of oils and fats in a fine state of division are mixed with lethal quantities of bacterial toxins and incubated for 30 min. at body temperature, and the mixtures when injected into guinea-pigs do not cause death.

2. Emulsions of olive oil (50%) made with either egg yolk or Irish moss do not protect animals against the effects of lethal doses of bacterial toxins, and are therefore regarded as unstable as judged by this standard.

Type
Research Article
Information
Journal of Hygiene , Volume 39 , Issue 5 , September 1939 , pp. 529 - 537
Copyright
Copyright © Cambridge University Press 1939

References

REFERENCES

Myers, G. N. (1932a). Further experimental investigations on the action of digitalis and some other drugs in toxaemia. Thesis for the Ph.D. degree, University of Cambridge.Google Scholar
Myers, G. N. (1932b). Abstracts of dissertations for the Ph.D. degree in the University of Cambridge. Camb. Univ. Press.Google Scholar
Myers, G. N. (1934a). Brit. med. J. 1, 504.CrossRefGoogle Scholar
Myers, G. N. (1934b). J. Hyg., Camb., 34, 250.CrossRefGoogle Scholar
Walsh, V. G. & Frazer, A. C. (1934). Brit. med. J. 1, 557.CrossRefGoogle Scholar