HPD Research Day | February 16, 2018

43 CMC solutions (>150 o C), were higher than maximum detection limit of the experimental set up. The MC solutions showed a gradual drop in viscosity and showed highest viscosity values (194.8 ± 1.8 cP at 180 o C). Conclusion. Thermal history severely affects the gel formation, hence IV abuse of PEO. MC and CMC show relatively stable viscosities, as such may prove more beneficial as an abuse deterrent agent than PEO alone. Atrium – Poster 31 12:15-1:15 p.m. Effect of Temperature on Gelation Properties of Cellulose Derivatives Riann Forbes, P1, College of Pharmacy, Nova Southeastern University Yogesh N. Joshi, Ph.D. in Pharmacy Student, College of Pharmacy, Nova Southeastern University Hamid Omidian, Ph.D., Professor, College of Pharmacy, Nova Southeastern University Objective. The study was conducted to determine gelation properties of methyl cellulose (MC), and carboxymethylcellulose (CMC) in comparison with poly(ethylene oxide) (PEO) when subjected to near-boiling temperatures during abuse. Background. PEO-based abuse deterrent formulations can become vulnerable due to physicochemical changes that occur in solid and solution states of the polymer when subjected to heat. Cellulose derivatives, whose viscosities are minimally affected and gelation properties are enhanced at high temperatures can be beneficial. Therefore, in this study, we characterized these properties at near-boiling extraction temperatures. Methods. A texture analyzer (Brookfield, CT3) was used to measure the gel strength of PEO, CMC and MC solutions (0.5, 1, 2, 2.5, and 5% w/v). Each polymer sample solution was poured into a jacketed beaker maintained at 90 o C. After 5 min, gel strength was measured by allowing the texture analyzer probe to travel into the sample to 10 mm at a speed of 1 mm/sec. As the probe moved into the sample, the resistance (measured in mN) exercised by the sample was recorded. Results. PEO solutions showed the maximum gel strength of 196 mN (5% w/v) at room temperature, which was decreased to 76.6 mN at high temperature. MC (5% w/v) solution displayed lowest gel strength at room temperature, whereas at high temperature, it showed the highest gel strength of 1049 mN. Conclusion. At elevated temperatures, where PEO and CMC solutions lose their integrity, the MC solution become strong due to thermo-gelation. Therefore, combinations of such polymers can be helpful in maintaining deterrence performance at low and elevated temperatures. Atrium – Poster 32 12:15-1:15 p.m. Perceptions of Need for School Nutrition Intervention for Impoverished Inner-City Youth in Accra, Ghana Kristine Freitas, BS, Dr. Kiran C. Patel College of Osteopathic Medicine, Public Health, Nova Southeastern University Cyril Blavo, D.O., Director/Professor, Dr. Kiran C. Patel College of Osteopathic Medicine, Nova Southeastern University Patrick Hardigan, Ph.D., HPD Research, Dr. Kiran C. Patel College of Osteopathic Medicine, Nova Southeastern University Jemima Arolasafe, Dr. Kiran C. Patel College of Osteopathic Medicine, Nova Southeastern University Objectives. The objectives of this study were to: (1) Identify the needs and access to school breakfast for children in Accra, Ghana;(2) Determine the perceptions of the teachers and parents on the need and benefit of school breakfast. Background. An estimated 200 billion people worldwide are deficient in key micronutrients, resulting in 1 in 4 children globally who are stunted and who will not reach their full physical or cognitive potential. In developed nations, such circumstances have been resolved through school meal programs. Developing nations continue to face the challenge. Methods. Surveys were administered to parents of school children and teachers in Accra, Ghana. The surveys gathered information on parents’ perceptions of the need for school breakfast, and teachers’ perceptions of the impact of breakfast on students’ ability to learn. Results. Of the 465 parents surveyed, 95% reported that breakfast is important for their children. However, 37% admitted that they cannot afford to feed their children adequately. Of the 26 teachers surveyed, 92% reported that the ability of their students to learn is diminished among those who attend school without breakfast, while 100% reported that all students would benefit academically if breakfast was provided free of charge. Conclusion. This study provides an impetus for the development of a school breakfast program for the impoverished inner-city youth in Ghana, with the anticipation of enhancement in school performance.