Cumulative genetic risk varied >35-fold between newborns with zero and >5 accumulated susceptibility alleles. The SNPs rs2435357, rs2506030, and rs12707682 may be useful for stratifying the Chinese population into distinct risk groups.
The dispersed phase of the water-in-oil-in-water emulsion system appears to be useful as a novel drug-delivery system in pharmaceuticals, food, and cosmetics applications. Until recently, achieving the storage stability of double emulsions under extreme conditions was unthinkable. Here, we prepared highly stable dispersion systems from polyether-modified siloxanes (PMS1 and PMS2) in fatty alcohol polyoxyethylene ether that stabilized outer water of double emulsions. The effects of the PMS1/PMS2 stabilizer on the stability and rheological behaviors of double emulsions were investigated. It was found that the used polymer type controlled the final double emulsion properties. Double emulsions obtained from PMS1 dispersion had lower stabilities than PMS2 dispersion that was stable for more than six months and about 20 days under 50−60 °C storage conditions. Interestingly, this double emulsion showed a dominant elastic modulus under the low shear ranges that were absent in the PMS1 double emulsion system.
The stability and rheology of water-in-oil-in-water (W/O/ W) emulsions stabilized by and fatty alkoxy ethylene ether-AEO9 (oil-in-water) were investigated. The addition of salt (NaCl) at varying concentrations into the internal aqueous phase formed a strong network that changed the stability of multiple emulsions. W/O/W emulsions were further modified by varying the disperse phase ratio, concentration of AEO9, and shear forces. Remarkably, the thickening behavior was induced into W/O/W emulsions when the concentration of NaCl (0−0.2 wt %), dispersed phase (ϕ = 0.20−0.33), and shear forces (3000−5000 rpm) varied in the emulsion formulations. An increase of up to 3 orders of magnitude in the viscoelasticity (storage modulus and yield stress) of multiple emulsions was achieved. Multiple emulsion droplets showed strong resistance to coalescence during longterm shelf storage by the formation of a gel-like barrier at the interface. These emulsions products are, therefore, highly versatile formulation with a high degree of stability.
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