bluuebunny/crossref_metadata_2025_split huggingface dataset:
Pharmaceutical Care in Community Pharmacies: Practice and Research in Canada
Authors: Jones Erika JM , MacKinnon Neil J , Tsuyuki Ross T 
Published: July 2005

OBJECTIVE: To discuss the provision of pharmaceutical care in community pharmacies in Canada including the following topics: organization and delivery of health services, health service policy, methods of payment, types of pharmacy services provided, types of cognitive pharmacy services, research in community pharmacy, and future plans for community pharmacy services. DATA SYNTHESIS: The implementation of pharmaceutical care in Canadian community pharmacies continues to become more widespread. However, barriers to the provision of pharmaceutical care still exist, including the current shortage of pharmacists and lack of reimbursement systems for cognitive services. Evidence of the value of pharmaceutical care in Canadian community pharmacies has been supported by several pharmacy practice research projects. The pharmacist's role in patient care is expected to continue to expand. CONCLUSIONS: Although Canadian pharmacists' capabilities are not yet universally recognized and applied to their full potential, there is reason to be optimistic about the future of pharmaceutical care in the community setting in Canada.
Life-Threatening Interaction Between Complementary Medicines: Cyanide Toxicity Following Ingestion of Amygdalin and Vitamin C
Authors: Bromley Jonathan , Hughes Brett GM , Leong David CS , Buckley Nicholas A 
Published: July 2005

OBJECTIVE: To describe a case of severe accidental cyanide poisoning following a single ingestion of amygdalin with therapeutic intent. CASE SUMMARY: A 68-year-old patient with cancer presented to the emergency department shortly after her first dose (3 g) of amygdalin with a reduced Glasgow Coma Score, seizures, and severe lactic acidosis requiring intubation and ventilation. The patient also ingested 4800 mg of vitamin C per day. She responded rapidly to hydroxocobalamin treatment. The adverse drug reaction was rated probable on the Naranjo probability scale. DISCUSSION: Amygdalin and laetrile (a synthetic form of amygdalin) are commonly used as complementary or alternative medicine (CAM) for the treatment of cancer. Vitamin C is known to increase the in vitro conversion of amygdalin to cyanide and reduce body stores of cysteine, which is used to detoxify cyanide. Amygdalin has been used for decades by patients with cancer who are seeking alternative therapies, and severe reactions have not been reported with this dose. An interaction with vitamin C is a plausible explanation for this life-threatening response. CONCLUSIONS: This case highlights the fact that CAMs can produce life-threatening toxicity. This case also adds a further note of caution, namely, the potential for serious interactions between CAMs, particularly where there is no tradition of concomitant use.
Culture-Induced Abnormalities in Tautog
Authors: Schwartz Jesse , Marshall Kristin , Moran Brandy , Kaufman Les 
Published: July 2005

Abstract
We compared external and internal morphometrics of tautog Tautoga onitis reared by the Massachusetts Institute of Technology Sea Grant Marine Finfish Hatchery with wild fish collected in Woods Hole, Massachusetts. Twenty-five length-standardized external morphometrics differed statistically between cultured (N = 5; standard length [SL] 93–152 mm) and wild caught (N = 5; 108–170 mm SL) fish based on a size-corrected discriminant analysis (canonical correlate 1 &gt; 0.99, P &lt; 0.001). Forty length-standardized morphometrics of pharyngeal morphology and feeding musculature differed statistically in discriminant comparisons (canonical correlate 1 &gt; 0.99, P &lt; 0.001 for both tests) between wild (N = 9; 117–442 mm SL) and cultured fish (N = 10; 125–275 mm SL). The lower pharyngeal jaws of cultured individuals were similar to those of wild fish in their surface area and tooth density but were distorted and exhibited irregular tooth placement. Cultured tautogs also exhibited a foreshortening of the head superficially, similar to a “pugheaded” condition as compared with wild fish. The source, nature, and impacts of these aberrations should be investigated carefully before culture and release of tautogs is pursued. Alternative culture methods may be needed to reduce or eliminate possible culture-related abnormalities that may compromise survival or ecological performance in the wild.
Human-toxicological effect and damage factors of carcinogenic and noncarcinogenic chemicals for life cycle impact assessment
Authors: Huijbregts Mark A.J. , Rombouts Linda J.A. , Ragas Ad M.J. , van de Meent Dik 
Published: July 2005

Abstract
Chemical fate, effect, and damage should be accounted for in the analysis of human health impacts by toxic chemicals in life-cycle assessment (LCA). The goal of this article is to present a new method to derive human damage and effect factors of toxic pollutants, starting from a lognormal dose–response function. Human damage factors are expressed as disability-adjusted life years (DALYs). Human effect factors contain a disease-specific and a substance-specific component. The disease-specific component depends on the probability of disease occurrence and the distribution of sensitivities in the human population. The substance-specific component, equal to the inverse of the ED50, represents the toxic potency of a substance. The new method has been applied to calculate combined human damage and effect factors for 1, 192 substances. The total range of 7 to 9 orders of magnitude between the substances is dominated by the range in toxic potencies. For the combined factors, the typical uncertainty, represented by the square root of the ratio of the 97.5th and 2.5th percentile, is a factor of 25 for carcinogenic effects and a factor of 125 for noncarcinogenic effects. The interspecies conversion factor, the (non)cancer effect conversion factor, and the average noncancer damage factor dominate the overall uncertainty.
Improving risk assessments for manufactured gas plant soils by measuring PAH availability
Authors: Stroo Hans F. , Nakles David V. , Kreitinger Joseph P. , Loehr Raymond C. , Hawthorne Steven B. , Luthy Richard G. , Holman Hoi-Ying , LaPierre Adrienne 
Published: July 2005

Abstract
Remediation of soils at oil-gas manufactured gas plant (MGP) sites is driven primarily by the human health risks posed by the carcinogenic polycyclic aromatic hydrocarbons (PAHs), particularly benzo[a]pyrene (BaP), that are associated with lampblack residues. Although PAHs on lampblack are tightly sorbed, risk assessments do not account for this reduced availability. A multi-investigator study of 7 oil-gas MGP site soil samples demonstrated that the dermal and ingestion absorption factors are far lower than current default assumptions used in risk assessments. Using these sample-specific absorption factors in standard risk assessment equations increased risk-based cleanup levels by a factor of 72 on average (with a range from 23 to 142 times the default level). The rapidly released fraction of the BaP in each sample, as measured by supercritical fluid extraction, was closely correlated (r2 = 0.96) to these calculated cleanup levels. The weight of evidence developed during this research indicates that the risks posed by PAHs on lampblack are far less than assumed when using default absorption factors and that a tiered evaluation protocol employing chemical analyses, chemical release data, and in vitro bioassays can be used to establish more realistic site-specific criteria.
A case study of the Australian plague locust commission and environmental due diligence: Why mere legislative compliance is no longer sufficient for environmentally responsible locust control in Australia
Authors: Story Paul G. , Walker Paul W. , McRae Heath , Hamilton John G. 
Published: July 2005

Abstract
The Australian Plague Locust Commission (APLC) manages locust populations across 2 million square kilometers of eastern Australia using the aerial application of chemical and biological control agents to protect agricultural production. This occurs via a preventative control strategy involving ultralow-volume spray equipment to distribute small droplets of control agent over a target area. The economic costs of, and potential gains stemming from, locust control are well documented. The application of insecticides, however, to fragile arid and semiarid ecosystems is a task that brings with it both real and perceived environmental issues. The APLC is proactive in addressing these issues through a combination of targeted environmental operational research, an ISO-14001-aligned Environmental Management System (EMS), and links with environmental regulatory and research institutions. Increasing due diligence components within Australian environmental legislation dictate that mere legislative compliance is no longer sufficient for industries to ensure that they meet their environmental obligations. The development of external research links and the formulation of an EMS for locust control have enabled the APLC to identify environmental issues and trends, quantify objective environmental targets and strategies, and facilitate continuous improvement in its environmental performance, while maintaining stakeholder support. This article outlines the environmental issues faced by the APLC, the research programs in place to address these issues, and the procedures in place to incorporate research findings into the organization's operational structure.
Oils from Microorganisms
Authors: Wynn James P. , Ratledge Colin 
Published: July 2005

AbstractAll microorganisms, bacteria, yeasts, fungi, and algae produce a wide variety of lipids. Some species, the oleaginous ones, produce large amounts, sometimes up to 70% of the cell mass, of triacylglycerol oils, which, depending on the organism, are similar in fatty acyl constituents to most of the conventional plant seed oils. These are known as single‐cell oils (SCO). They may, if the economics are right, be considered as alternative sources to these commodities. However, because of the high cost of fermentation technology to cultivate microorganisms on a large scale, only the very highest valued microbial oils can be considered economically viable. This chapter gives a brief background to microbial technology and gives examples of how SCOs have been produced as sources of gamma‐linolenic acid, being alternatives to evening primrose and borage oils, and for the production of cocoa butter equivalent oils for possible use in chocolate confectionery. Current commercial productions of arachidonic acid (20:4,n‐4) using the filamentous fungus,Mortierella alpina, and of docosahexaenoic acid (22:6,n‐3) by the marine dinoflagellate,Crypthecodinium cohnii, and by the chytrid,Schizochytriumspp. are described in which oils are produced that are then incorporated into infant baby formulas and are taken for the prevention of coronary heart disease in adults. The prospect of using microorganisms to produce other polyunsaturated fatty acids, such as eicosapentaenoic acid, for possible medical applications, concludes this chapter.
Corn Oil
Authors: Moreau Robert A. 
Published: July 2005

AbstractCorn oil is a popular vegetable oil in the United States and in many other countries. Because of its pleasant nutty flavor, its good stability, and its popularity for making margarines, corn oil has long been considered a premium vegetable oil. Among all of the vegetable oils, corn oil ranks tenth in terms of annual production, and it represents about 2% of the vegetable oil produced worldwide. The chemical composition of corn oil is distinguished by its high levels of polyunsaturated fatty acids (an average value of 60–75% linoleic acid), and among the commodity vegetable oils corn oil has the highest levels of unsaponifiables (>2%), the highest levels of phytosterols (>1%), and the highest levels of γ‐tocopherol (about 0.10%).
Sunflower Oil
Authors: Grompone Maria A. 
Published: July 2005

Abstract
World production of sunflower oil is fourth in importance among vegetable oils, amounting to 9 million metric tons, 8% of the total vegetable oil production. The kernel represents 70% of seed weight, containing around 55% of oil.
Sunflower oil of different oleic content may be classified as (1) regular (14–39%), (2) mid‐oleic (43–72%), and (3) high‐oleic (75–91%). With a good oxidative stability, regular sunflower oil finds many applications in the food market mainly as salad oil and cooking oil. Industrial applications of sunflower oil include its use as frying oil, as well as in the manufacture of mayonnaise and oil‐based dressings. Hydrogenated sunflower oil may be used in the manufacture of shortenings and margarines. High‐oleic sunflower oil is the most appropriate type for use in industrial frying, in view of its low content in polyunsaturated fatty acids. Mid‐oleic sunflower oil is of higher frying quality than other nonhydrogenated oils (soybean, canola, corn, and cottonseed).
Nonedible industrial uses of regular sunflower oil include the production of biodiesel, lubricants, vegetable oil‐based printing inks, and so on. Meal, hulls, and sodium soapstock are obtained as byproducts of the extraction and refining processes. Other minor byproducts may also be obtained: lecithin, waxes, tocopherols, and so on.
Glycerine
Authors: Schroeder Keith 
Published: July 2005

Abstract
Glycerine is a coproduct of fat splitting (hydrolysis), soap making, and trans‐esterification of fats and oils. The history of glycerine and it's economics as an industrial chemical provides an introduction and the basic chemistry. Two distinct types of glycerol are processed, soap lye crudes, which contain significant levels of sodium chloride, and sweetwater crudes, which have little to no sodium chloride contamination present. Processing glycerol into high‐purity refined grades requires pretreatment steps followed by evaporation to concentrate the glycerol solution into crude glycerine. The removal of sodium chloride requires specialized equipment. Refining crude glycerine into finished USP‐grade glycerine requires distillation equipment, which operates under a high vacuum. The final step of the process is carbon adsorption. Storage of finished and unprocessed glycerine requires special considerations. The effect of processing on glycerine odor and color is critical to final product quality. Processing plants require special considerations in terms of layout, materials of construction, instruments and controls, and piping. Overall considerations in glycerine processing include physical properties; quality and testing, including grades and test methods; losses; and waste management. A discussion of glycerine uses and future considerations provides reference for the glycerine industry.
Olive Oil
Authors: Firestone David 
Published: July 2005

AbstractOlive oil, an important component in the diet of Mediterranean people, is obtained by mechanical extraction from the fruit ofOlea europaeaL tree, which belongs to the Olive family. It comprises 400 species and thrives in temperate and tropical climates. Olives appeared in Israel about 45,000 years ago and olive farming and the olive oil industry appear to have been well established throughout the region bordering the Mediterranean in the middle and late Bronze age. Olive growing prospered until the fifth century AD when the Roman Empire was invaded from the north. In 1709, a new age of olive farming began when new orchards were planted in Europe to replace those destroyed by a deep cold spell. Olive farming reached a peak in the first half of the nineteenth century.Most of the world's olive trees grow in the Mediterranean Basin. Ripe olives contain a number of components, including water, oil, sugars, proteins, organic acids, and cellulose. Harvesting of the olives is discussed. Care must be taken not to damage the fruit. Damage could affect the taste of the oil and would not be acceptable for virgin oil and would have to be refined. Three systems are used for mechanical extraction of oil from the olive fruit: pressure processing; centrifugation; and adhesion and filtering. Refining of olive oil is carried out by alkali refining or physical refining. Pomace oil refining is also detailed.Olive oil components and the analysis of these components are given. World production and consumption data are given.
Sesame Oil
Authors: Hwang Lucy Sun 
Published: July 2005

AbstractSesame seed has higher oil content (around 50%) than most of the known oilseeds although its production is far less than the major oilseeds such as soybean or rapeseed due to labor‐intensive harvesting of the seeds. Sesame oil is generally regarded as a high‐priced and high‐quality oil. It is one of the most stable edible oil despite its high degree of unsaturation. The presence of lignan type of natural antioxidants accounts for both the superior stability of sesame oil and the beneficial physiological effects of sesame.
Soaps
Authors: Burke Michael R. 
Published: July 2005

AbstractSoap is one of the oldest known manufactured chemical substances and was first produced thousands of years ago through the reaction of animal fats with the ashes from plants. Early soaps were used primarily for the cleansing of clothing, not for personal hygiene, because of cultural as well as practical reasons. For instance, these animal fat soaps possessed almost unbearable odors and probably contained excessive amounts of unreacted caustics. Today soaps are produced using a variety of processes, including kettle boiling, continuous saponification, and hydrolysis/neutralization, as well as different fats and oils feedstocks, yielding finished materials that possess specifically desired properties for application as personal cleansing products.Soap is one example of a broader class of materials known as surface‐active agents, or surfactants. Surfactant molecules contain both a hydrophilic or water‐liking portion and a separate hydrophobic or water‐repelling portion. The hydrophilic portion of a soap molecule is the carboxylate head group and the hydrophobic portion is the aliphatic chain. This class of materials is simultaneously soluble in both aqueous and organic phases or preferential aggregate at air–water interfaces. It is this special chemical structure that leads to the ability of surfactants to clean dirt and oil from surfaces and produce lather.Although soaps have many physical properties in common with the broader class of surfactants, they also have several distinguishing factors. First, soaps are most often derived directly from natural sources of fats and oils. Fats and oils are triglycerides, i.e., molecules comprising a glycerol backbone and three ester‐linked fatty oils. Other synthetic surfactants may use fats and oils or petrochemicals as initial building blocks, but generally they require additional chemical manipulations such as sulfonation, esterification, sulfation, and amidation.Second, soaps form insoluble complexes, commonly referred to as curd, in the presence of calcium and magnesium ions in solution. Calcium and magnesium ions are the principal metal ions found in water and their level is commonly referred to as the hardness of the water; hard water has high levels of both of these ions, soft water has very low levels. This curd reduces the effectiveness of soap as a surfactant and gives rise to other undesirable properties during use, e.g., precipitation on surfaces. Many synthetic surfactants are considerably less susceptible to water hardness. This water hardness insensitivity has led to the replacement of soap by synthetic surfactants in a variety of applications, such as dish and laundry detergents and shampoos. Although soap is still the predominant material used in personal cleansing products, e.g., facial, body, and hand cleansing, soap‐based personal cleansing products are being rapidly replaced by products that contain increasing amounts of synthetic surfactants to meet changing consumer needs, such as rinsing and lather in hard water and improved mildness to the skin.
Antioxidants: Regulatory Status
Authors: Shahidi Fereidoon , Zhong Ying 
Published: July 2005

AbstractOxidation of unsaturated lipids is a major cause of food quality deterioration by giving rise to the development of off‐flavor compounds and loss of nutritional value of food products. Although it has been known for a long time that lipid oxidation can be induced by catalytic systems such as light, temperature, enzymes, metals, and metalloproteins; the mechanism of oxidation reactions remained uncertain until the 1940s when free radicals and reactive oxygen species were found to be involved in oxidation processes by the pioneering work of Farmer et al. Furthermore, antioxidants were found to protect lipids against oxidation either by quenching free radicals or scavenging oxygen, among others. Antioxidants are substances that, when present in foods at low concentrations compared with that of an oxidizable substrate, markedly delay or prevent the oxidation of the substrate. Antioxidants that fit in this definition include free radical scavengers, inactivators of peroxides, and other reactive oxygen species (ROS), chelators of metals, and quenchers of secondary lipid oxidation products that produce rancid odors. Antioxidants have also been used in the health‐related area because of their ability to protect the body against damage caused by ROS as well as reactive nitrogen species (RNS) and those of reactive chlorine species (RCS).
Margarines and Spreads
Authors: Chrysan Michael M. 
Published: July 2005

AbstractThis chapter discusses margarine as well as vegetable oil margarine and butter substitutes containing less than 80% fat. These products are referred to as table spreads. The table spread category has undergone great changes in recent years and continues to change rapidly. The market for table spreads, which was originally driven by cost, has now been impacted mainly by health concerns. Claims relative to the cholesterol content, polyunsaturated fats, saturated fats, total fat, and trans‐fat content have become important issues.Historical production of spreads and their relationship to butter are discussed. Legal requirements for the composition and labeling of margarine and table spreads are given. Such information is necessary for formulating products to meet specific demands. Labeling is regulated and set forth in the Code of Federal Regulations. Labels concerning health and nutrient content are detailed. Product characteristics of importance are spreadability, oil separation, and melting. The various oils sources in vegetable oil margarines and spreads are discussed in terms of their properties, blending, and specifications.There is a wide range of formulations used in the margarine industry. However, there are five basic processing operations: emulsification, cooling, working, resting, and packaging. Attention is given to the factors impacting on the deterioration and shelf life of the products.