Making good’s buffers good for freezing: The acidity changes and their elimination via mixing with sodium phosphate

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216224%3A14310%2F21%3A00118798" target="_blank" >RIV/00216224:14310/21:00118798 - isvavai.cz</a>

Výsledek na webu

<a href="https://doi.org/10.1016/j.ijpharm.2020.120128" target="_blank" >https://doi.org/10.1016/j.ijpharm.2020.120128</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1016/j.ijpharm.2020.120128" target="_blank" >10.1016/j.ijpharm.2020.120128</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Making good’s buffers good for freezing: The acidity changes and their elimination via mixing with sodium phosphate

Popis výsledku v původním jazyce

Solutions of three Good’s buffers (HEPES, MOPS, and MES), both pure and mixed with sodium phosphate buffers (Na-P), are investigated in terms of the freezing-induced acidity changes in their operational pH ranges. The Good’s buffers have the tendency to basify upon freezing and, more intensively, at lower pHs. The acidity varies most prominently in MES, where the change may reach the value of two. Importantly, the Good’s buffers are shown to mitigate the strong acidification in the Na-P buffer. Diverse concentrations of the Good’s buffers are added to cancel out the strong, freezing-induced acidity drop in 50 mM Na-P that markedly contributes to the solution’s acidity; the relevant values are 3 mM HEPES, 10 mM MOPS, and 80 mM MES. These buffer blends are therefore proposed to be applied in maintaining approximately the acidity of solutions even after the freezing process and, as such, should limit the stresses for frozen chemicals and biochemicals.

Název v anglickém jazyce

Making good’s buffers good for freezing: The acidity changes and their elimination via mixing with sodium phosphate

Popis výsledku anglicky

Solutions of three Good’s buffers (HEPES, MOPS, and MES), both pure and mixed with sodium phosphate buffers (Na-P), are investigated in terms of the freezing-induced acidity changes in their operational pH ranges. The Good’s buffers have the tendency to basify upon freezing and, more intensively, at lower pHs. The acidity varies most prominently in MES, where the change may reach the value of two. Importantly, the Good’s buffers are shown to mitigate the strong acidification in the Na-P buffer. Diverse concentrations of the Good’s buffers are added to cancel out the strong, freezing-induced acidity drop in 50 mM Na-P that markedly contributes to the solution’s acidity; the relevant values are 3 mM HEPES, 10 mM MOPS, and 80 mM MES. These buffer blends are therefore proposed to be applied in maintaining approximately the acidity of solutions even after the freezing process and, as such, should limit the stresses for frozen chemicals and biochemicals.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

10403 - Physical chemistry

Projekt

<a href="/cs/project/GA19-08239S" target="_blank" >GA19-08239S: Spektroskopie a mikroskopie chemických látek v ledu pro environmentální a farmaceutické účely</a><br>

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Rok uplatnění

2021

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

International Journal of Pharmaceutics

ISSN

0378-5173

e-ISSN

1873-3476

Svazek periodika

593

Číslo periodika v rámci svazku

January 2021

Stát vydavatele periodika

NL - Nizozemsko

Počet stran výsledku

9

Strana od-do

1-9

Kód UT WoS článku

000604746700025

EID výsledku v databázi Scopus

2-s2.0-85097792145