2 research outputs found
Mathematical Modeling and Stability Analysis of HIV Infection Dynamics in T-Cells Using Differential Equations
No full textHIV infection remains a major global health challenge due to its ability to target and deplete CD4+ T-cells, a critical
component of the immune system. This study develops a mathematical model using a system of differential equations to
describe the dynamics of normal, latently infected, and actively infected T-cells, as well as free viral particles. The model
identifies two biologically significant steady states: a virus-free (uninfected) state and an endemic infectionstate where the
virus persists. Analytical methods, including the Routh-Hurwitz stability criteria, are employed to examine the conditions
under which each steady state is stable. The results show that the virus-free state is attainable if the number of virions
produced per infected T-cell remains below a critical threshold, whereas the endemic state emerges when viral replication
surpasses this threshold. This framework provides insights into HIV progression, immune response dynamics, and the
impact of therapeutic strategies, offering a quantitative basis for predicting disease outcomes and evaluating potential
interventions
DEVELOPMENT AND QUALITY EVALUATION OF HONEY-FLAVOURED YOGURT SUPPLEMENTED WITH PAPAYA AND GRAPE PULP
No full textThe demand for functional dairy products enriched with natural bioactive compounds has increased in recent years. This
study aimed to develop honey-flavoured yogurt supplemented with papaya (Carica papaya) and seedless black grape
(Vitisvinifera) pulp, and to evaluate its sensory, physicochemical, and microbiological characteristics during refrigerated
storage. Yogurt samples were prepared using fresh cow’s milk, starter culture (Streptococcus thermophilus and traditional
yogurt culture), fruit pulp (10%), and honey at varying concentrations (5–9%). Sensory evaluation was conducted using a
9-point hedonic scale, while physicochemical properties (fat, protein, moisture, total solids, acidity, and pH) and microbial
safety (coliform, yeast, and mould count) were also assessed. Results indicated that the formulation containing 10% fruit
pulp and 9% honey (S2) achieved the highest sensory acceptability, particularly in terms of colour, flavour, and textur
