PROGRESS REPORT ON THE ANALYSIS OF INTRAVENOUS FAT EMULSIONS AND COMPONENTS.
Rept. for 1 Jul 65-1 Feb 66,
APPLIED SCIENCE LABS INC STATE COLLEGE PA
Pagination or Media Count:
The results are shown of pH measurements taken at monthly intervals to determine ageing effects on physical stability of the emulsions. All samples continue to show a downward trend in pH. The Intralipid emulsions showed the most variation when measurements were taken for a year or more. The results are given of a 90 day pH experiment on I.V. fat emulsions that were purposely frozen. Ten emulsions were selected at random for the experiment. Three 20cc samples were removed from each bottle with vacutainers and stored in a freezer at -5C. The pH of the frozen and unfrozen samples are compared Unfrozen emulsions showed a decrease of -0.539 in pH units frozen samples showed an increase of 0.072. Results are also reported of the thin layer chromatography tests on intravenous fat emulsions done at monthly intervals since June 1965. Author
- Organic Chemistry