• Title/Summary/Keyword: droplet transmission

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Development of Solid Self-nanoemulsifying Drug Delivery Systems of Ticagrelor Using Porous Carriers (다공성의 캐리어를 이용한 티카그렐러 함유 고형의 자가 나노유화 약물전달시스템 개발)

  • Choi, Hyung Joo;Kim, Kyeong Soo
    • Journal of Life Science
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    • v.31 no.5
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    • pp.502-510
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    • 2021
  • The objective of this study was to develop a novel ticagrelor-loaded self-nanoemulsifying drug delivery system with an enhanced solubility and dissolution rate. Numerous oils and surfactants were screened, then medium chain triglyceride (MCT) oil and the surfactants polyoxyethylene sorbitan monooleate (Tween 80) and Labrafil M1944CS were selected for the preparation of the ticagrelor-loaded self-nanoemulsifying drug delivery system. A pseudo-ternary phase diagram was constructed to detect the nanoemulsion region. Of the various formulations tested, the liquid SNEDDS, composed of MCT (oil), Tween 80 (surfactant), and Labrafil M1944CS (cosurfactant) at a weight ratio of 20/70/10 produced the smallest emulsion droplet size (around 20.56±0.70 nm). Then, particle size, polydispersity, and zeta potential were measured using drugs containing liquid SNEDDS. The selected ticagrelor-loaded liquid SNEDDS was spray-dried to convert it into a ticagrelor-loaded solid SNEDDS with a suitable inert carrier, such as silicon dioxide, calcium silicate, or magnesium aluminometasilicate. The solid SNEDDS was characterized by scanning electron microscopy, transmission electron microscopy, and in vitro dissolution studies. SEM, PXRD, and DSC results suggested that amorphous ticagrelor was present in the solid SNEDDS. Also, the solid SNEDDS significantly increased the dissolution rate of ticagrelor. In particular, the emulsion particle size and the polydispersity index of the solid SNEDDS using silicon dioxide (SS1) as a carrier was the smallest among the evaluated solid SNEDDS, and the flowability and compressibility result of the SS1 was the most suitable for the manufacturing of solid dosage forms. Therefore, solid SNEDDS using silicon dioxide (SS1) could be a potential nano-sized drug delivery system for the poorly water-soluble drug ticagrelor.

Guidelines for dental clinic infection prevention during COVID-19 pandemic (코로나 바이러스 대유행에 따른 치과 의료 관리 가이드라인)

  • Kim, Jin
    • Journal of Korean Academy of Dental Administration
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    • v.8 no.1
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    • pp.1-7
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    • 2020
  • Dental settings have unique characteristics that warrant specific infection control considerations, including (1) prioritizing the most critical dental services and provide care in a way that minimizes harm to patients due to delayed care, or harm to personnel from potential exposure to persons infected with the COVID-19 disease, and (2) proactively communicate to both personnel and patients the need for them to stay at home if sick. For health care, an interim infection prevention and control recommendation (COVID-19) is recommended for patients suspected of having coronavirus or those whose status has been confirmed. SARS-CoV-2, which is the virus that causes COVID-19, is thought to be spread primarily between people who are in close contact with one another (within 6 feet) through respiratory droplets that are produced when an infected person coughs, sneezes, or talks. Airborne transmission from person-to-person over long distances is unlikely. However, COVID-19 is a new disease, and there remain uncertainties about its mode of spreads and the severity of illness it causes. The virus has been shown to persist in aerosols for several hours, and on some surfaces for days under laboratory conditions. COVID-19 may also be spread by people who are asymptomatic. The practice of dentistry involves the use of rotary dental and surgical instruments, such as handpieces or ultrasonic scalers, and air-water syringes. These instruments create a visible spray that can contain particle droplets of water, saliva, blood, microorganisms, and other debris. While KF 94 masks protect the mucous membranes of the mouth and nose from droplet spatter, they do not provide complete protection against the inhalation of airborne infectious agents. If the patient is afebrile (temperature <100.4°F)* and otherwise without symptoms consistent with COVID-19, then dental care may be provided using appropriate engineering and administrative controls, work practices, and infection control considerations. It is necessary to provide supplies for respiratory hygiene and cough etiquette, including alcohol-based hand rub (ABHR) with 60%~95% alcohol, tissues, and no-touch receptacles for disposal, at healthcare facility entrances, waiting rooms, and patient check-ins. There is also the need to install physical barriers (e.g., glass or plastic windows) in reception areas to limit close contact between triage personnel and potentially infectious patients. Ideally, dental treatment should be provided in individual rooms whenever possible, with a spacing of at least 6 feet between the patient chairs. Further, the use of easy-to-clean floor-to-ceiling barriers will enhance the effectiveness of portable HEPA air filtration systems. Before and after all patient contact, contact with potentially infectious material, and before putting on and after removing personal protective equipment, including gloves, hand hygiene after removal is particularly important to remove any pathogens that may have been transferred to the bare hands during the removal process. ABHR with 60~95% alcohol is to be used, or hands should be washed with soap and water for at least 20 s.

Filtration Efficiencies of Commercial Face Masks in Korea for Biological Aerosols (국내 출시 마스크의 바이오에어로졸 여과효율 평가)

  • Choi, Sueun;Choi, Doseon;Jang, Sung Jae;Park, SungJun;Yoon, Chungsik;Lee, Kiyoung;Ko, GwangPyo;Lee, Cheonghoon
    • Journal of Environmental Health Sciences
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    • v.48 no.2
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    • pp.116-122
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    • 2022
  • Background: The recent COVID-19 pandemic is one of the worst disease outbreaks of the 21th century. Due to a lack of reliable antiviral therapeutics, wearing face masks is recommended to prevent airborne infection originating from virus-contaminated bioaerosols. Objectives: The aim of this study was to evaluate the filtration efficiencies of face masks that are commercially available in South Korea for a biological aerosol of Staphylococcus aureus (S. aureus) and murine coronavirus, a well-known surrogate for human coronaviruses. Methods: We collected six different kinds of commercial masks: two Korea Filter (KF)94 (KF94-1, KF94-2) masks, one surgical (Surgical-1) mask, one anti-droplet (KF-AD-1) mask, and two dust (Dust-1, Dust-2) face masks. S. aureus (ATCC 6538), a well-performing test bacteria and murine coronavirus (ATCC VR-764) were prepared under a suitable culture condition. Then, a mask biological filtration tester was used to examine the microbial filtration efficiencies of masks. Test microorganisms were quantitatively measured via cultivation methods and microbial filtration efficiencies were calculated appropriately. Results: All face masks showed over 99.6% filtration efficiency for S. aureus or murine coronavirus. There were no significant differences among the bacterial filtration efficiencies of the face masks. KF94-1 (99.97±0.08%) and Dust-1 mask (99.97±0.07%) showed the highest (over 99.9%) filtration efficiency for murine coronavirus. KF94-1 or Dust-1 masks showed a significant virus filtration efficiency compared to Surgical-1 mask (p<0.05; Mann-Whitney U test). Conclusions: All the commercially available face masks used in this study can filter S. aureus or murine coronavirus in bioaerosols efficiently, regardless of the mask type. Therefore, our results suggest that wearing a certified face mask is a reliable means to prevent the transmission of infectious airborne diseases via biological aerosols.

Changes in School Foodservice during COVID-19 Pandemic Lockdown based on Focus Group Interviews (포커스 그룹 인터뷰를 통한 COVID-19 유행 동안 학교 급식의 변화)

  • Ji, Mirim;Um, Mihyang;Kye, Seunghee
    • Journal of the Korean Society of Food Culture
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    • v.37 no.1
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    • pp.1-12
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    • 2022
  • This qualitative study analyzed various environmental factors and difficulties faced by school foodservices during the COVID-19 pandemic. Focus group interviews were conducted by enrolling 12 nutrition teachers and nutritionists. Data collected were subsequently analyzed for changes implemented during the pandemic, in hygiene management, diet management, and distribution management of the school meal. The content and method of delivery of information related to diet guidance and school foodservice by related organizations were also examined. Results of the survey show that personal hygiene (such as maintaining student-to-student distance, checking students for a fever, and hand disinfection) was duly applied, installation of table coverings and distancing between school cafeteria seats were conducted, and mandatory mask-wearing to prevent droplet transmission was enforced. Depending on the COVID-19 situation, the number of students having school meals was limited per grade, and time-spaced meals were provided. To prevent infection, menus that required frequent hand contact were excluded from the meal plan. Overall, it was difficult to manage the meal plan due to frequent changes in tasks, such as the number of orders and meal expenses. These changes were communicated by nutrition teachers and nutritionists wherein the numbers of school meals were adjusted, depending on situations arising from each COVID-19 crisis stage. Furthermore, in some schools, either face-to-face nutrition counseling was stopped entirely, or nutrition education was conducted online. Parent participation was disallowed in the monitoring of school meals, and the prohibition on conversations inside the school cafeteria resulted in the absence of communication among students, nutrition teachers, and nutritionists. Additionally, confusion in meal management was caused by frequent changes in the school meal management guidelines provided by the Office of Education and the School Health Promotion Center in response to COVID-19. In anticipation of the emergence of a new virus or infectious diseases caused by mutations in the years to come, it is suggested that a holistic, well-thought-out response manual for safe meal operation needs to be established, in close collaboration with schools and school foodservice-related institutions.