البحوث الخاصة بالتدريسي محمود محيي فهد طاهر

قائمة البحوث
  • عنوان البحث : As Antimicrobial Agents: Synthesis, Structural Characterization and Molecular Docking Studies of Barbituric Acid Derivatives from Phenobarbital

    ملخص البحث :

    Despite phenobarbital having been used in various medical fields as hypnotics, anxiolytics, and anticonvulsants, it also contains active functional groups that can form dyes, polymers, antimicrobial, and anti-antioxidants agents. A series of barbituric acid derivatives containing 1,2,3,4-tetrazoline moiety were synthesized from phenobarbital. Phenobarbital 1 as raw starting material was reacted with acrylonitrile compound to give diacetonitrile derivative 2, this compound was treated in two ways, urea and thiourea to form barbituric acid derivatives containing oxadiazole and thiadiazole ring 3, 4 respectively. The Schiff bases derivatives 5, 6(a-c) were synthesized from reacting the latter compounds with three aromatic aldehydes. In the final step, the barbituric acid derivatives containing 1,2,3,4-tetrazoline moiety 7, 8(a-c) were prepared by cycloaddition reaction between different Schiff bases derivatives and sodium azide. The synthesized compounds were characterized using melting point, 13C-NMR, 1H-NMR and FTIR techniques. The compounds were also tested against two kinds of bacteria and two kinds of fungi. Most of the prepared derivatives revealed a high and clear effect against different types of bacteria and fungi. Molecular docking of final barbituric acid derivatives 7, 8(a, b) were investigated using Molegro Virtual Docker (MVD).
    • سنة النشر : 2022
    • تصنيف البحث : clarivate
    • تحميل

  • عنوان البحث : Preparation of Ethanol-Free Hand Sanitizers Gels and Studying its Sterile Efficacy

    ملخص البحث :

    Due to the spread of the Corona pandemic, the demand for hand sanitizers has increased dramatically. This led to a global scarcity of sterilizers. Therefore, this study was performed to produce and evaluate the effectiveness of new commercially available, cheap and ethanol-free hand sanitizers from various sources. The new hand sanitizers were prepared by mixing (glycerin) as a moisturizer and (carbomer) as thickening agents to form the gel with (tri-ethanolamine base) as pH neutralizer and (Tea tree oil, Aloe vera extract or Povidone 10%) respectively as antiseptic agents. All prepared hand sanitizers were examined with four kinds of bacteria (Enterococcus faecalis, E. coli, Pseudomonas aeruginosa and Staphylococcus aureus) And two kinds of fungi (Candida albicans and Aspergillus flavus). The prepared hand sanitizer gels showed good sterilization efficacy and similar to commercially prepared hand sanitizers (70% ethanol).
    • سنة النشر : 2021
    • تصنيف البحث : scopus
    • تحميل

  • عنوان البحث : Recent advances in sulfadiazine's preparation, reactions and biological applications

    ملخص البحث :

    Sulfa drugs have great attraction due to their wide applications in medicine, pharmacology and other sciences. One of the most important compounds of Sulfa drugs family is sulfadiazine compound (SDA). It is considered as one of the most important antibiotics that is used in treatment of many diseases such as urinary tract infections (UTIs), toxoplasmosis, malaria and other cases. Due to vital role of sulfadiazine in our life, this review focused on the sulfadiazine properties, preparation methods, reactions and its biological applications.
    • سنة النشر : 2021
    • تصنيف البحث : clarivate
    • تحميل

  • عنوان البحث : Preparation and Study of Physiochemical Properties of New Vinegar and Herbs Flavor Powder

    ملخص البحث :

    Most of the flavors depend on natural spices to add distinctive flavors, odor, and colors to snack foods, in addition to the many uses of spices in medicine fields, cosmetics, and perfumes. A group of six new food flavors was prepared from vinegar and herb flavor powder. The prepared flavors were based on vinegar liquid as a basic raw material for these flavors with a group of natural herbs as mint, thyme, rosemary, oregano, parsley, and dill. Some physicochemical properties of the prepared flavors were measured as moisture%, Ash %, pH, and total acidity %, in addition to the microbial test. The prepared products were of high quality regarding properties, taste, color, and flavor.
    • سنة النشر : 2022
    • تصنيف البحث : scopus
    • تحميل