Ibuprofen is a nonsteroidal anti-inflammatory inflammatory drug (NSAID) which is used in reducing inflammation and pain associated with many diseases like rheumatoid arthritis, osteoarthritis etc. It acts by inhibiting the cycloxygenase enzyme and thereby reducing the synthesis of prostaglandins. It is a racemic mixture of [+] S and [-]R-enantiomers. Ibuprofen is the most commonly used and most frequently prescribed NSAID. Although its anti-inflammatory properties may be weaker than those of some other NSAIDs, it has a prominent analgesic and antipyretic role. Ibuprofen is given as a tablet with a potency of 200 to 800 mg. The usual dose is 400 to 800 mg three times a day. It is almost insoluble in water with a pH of 5.3. Recemic ibuprofen and the S (+) enantiomer are mainly used in the treatment of mild to moderate pain associated with dysmenorrhea, headache, migraines, postoperative toothache, treatment of spondylitis, osteoarthritis, rheumatoid arthritis, soft tissue disorder. The aim of the study is to compare the different physical parameters including appearance, uniformity of mass, uniformity content (mass variation) and spectrophotometric assay for quality evaluation and characterization of tablets of six different brands. All six brands of ibuprofen tested meet the specification of the EP, BP and USP for content uniformity, weight variation and assay content.

A simple, specific, precise and accurate reverse phase HPLC method has been developed for the simultaneous determination of preservatives (Methyl Para hydroxybenzoate, Ethyl para hydroxybenzoate, Propyl para hydroxybenzoate and Chlorocresol) in ointment. The chromatographic separation was achieved on Zorbax column, 150 mm × 4.6 mm, 5 µm, using PDA detector. The mobile phase was 50% Methanol (v:v), at a flow rate of 1.0 mL/min. All preservatives were detected at 230 nm, at 30oC temperature for column. The retention times were 2.15 min for Methyl para hydroxybenzoate, 2.70 min for Ethyl para hydroxybenzoate, 3.69 min for Propyl para hydroxybenzoate and 4.01 min for Chlorocresol, with incredibly good resolution between peaks. The method was validated according to the ICH guidelines with respect to specificity, linearity (r2 =0.999; 0.998; 0.999 and 0.998), accuracy (99 to 100.1%), precision (RSD<2%).

The biosensors are based on the electrons movement, i.e. electronic current determination as a reaction of enzyme-catalyzed redox reaction. Generally a normal contact voltage passes through the electrodes to analyze. In the enzymatic reaction which produces the substrate or product can transfer the electrons with the surface of electrodes to be reduced. As a result an alternate current flow can be measured. The substrate concentration is directly proportional to the magnitude of the current. The reduction of oxygen is acquired through the oxygen electrodes and it is a simple way to from an amperometric biosensor (Figure 2). The example is the determination of glucose by glucose. The above description is about the first generation of amperometric biosensor and it has a direct transfer of electrons which are released from the electrodes are having some difficulties. The second generation amperometric biosensors are developed in a mediator takes the electrons and transfer to the electrodes.

Cooking salt (NaCl) is the most important ingredient in meat products thus it affects technological and sensory properties of meat products. Lately there are aims of reducing NaCl in meat products to a level where this reduction will not significantly affect the overall quality. The aim of this research was to determine the chemical, microbiological and sensory effect depending on the amount of salt addition during the technological process of making traditional Bosnian smoked beef “Visočka pečenica”. Overall 40 samples of “Visočka pečenica” were used, divided into four groups. The first group consisted of samples with the standard amount of NaCl added (4.5%). In the second sample group, the amount of salt added was decreased to 10%, in the third to 30%, and in the fourth to 50%. Using ISO 1442, ISO 1841-1, ISO 937, ISO 1443 and ISO 917, water content/dry matter, chlorides, proteins, fat and pH value were determined. The research also involved analyzing the microbiological parameters (Salmonella spp., Enterobacteriaceae, coagulase-positive staphylococci, sulfite-reducing bacteria growing under anaerobic conditions and Listeria monocytogenes) and sensory quality of ham (external appearance, color, consistency, appearance of cross-section, smell, taste and overall mark). Following methods were used ISO 6579:2005, ISO 215282:2013, ISO 6888-1:2005, ISO 15213:2008 and ISO 11290/A1:2005 for microbiological examination, while sensory properties while were determined with sensoryorganoleptic evaluation of 18 trained assessors. Statistical testing was performed using descriptive statistical analysis at the significance level p ≤ 0.05. Using the Anova test, we found statistically significant differences for the following parameters: chlorine, water, dry matter and proteins. Microbiological analysis of the samples has shown no growth of pathogenic bacteria. Samples with standard and reduced amount of salt on 10% had the best sensory ratings. On the other hand, samples with a reduced amount of added salt to 30 and 50% had poor sensory ratings. Initial hypothesis that the reduction in the amount of NaCl added during the technological process will affect the chemical characteristics and sensory quality was confirmed.