Objective: To determine the effects of topically applied 2% delta-9-tetrahydrocannabinol (THC) ophthalmic solution on aqueous humor flow rate (AHFR) and intraocular pressure (IOP) in clinically normal dogs. Animals: 21 clinically normal dogs. Procedures: A randomized longitudinal crossover design was used. Following acquisition of baseline IOP (morning and evening) and AHFR (afternoon only) data, dogs were randomly assigned to 2 treatment groups and received 1 drop of either 2% THC solution or a control treatment (olive oil vehicle) to 1 randomly selected eye every 12 hours for 9 doses. The IOPs and AHFRs were reassessed after the final treatment. Following a washout period of ≥ 7 days, dogs were administered the alternate treatment in the same eye, and measurements were repeated. Results: Mean ± SD IOPs in the morning were 15.86 ± 2.48 mm Hg at baseline, 12.54 ± 3.18 mm Hg after THC treatment, and 13.88 ± 3.28 mm Hg after control treatment. Mean ± SD IOPs in the evening were 13.69 ± 3.36 mm Hg at baseline, 11.69 ± 3.94 mm Hg after THC treatment, and 12.13 ± 2.99 mm Hg after control treatment. Mean IOPs were significantly decreased from baseline after administration of THC solution but not the control treatment. Changes in IOP varied substantially among individual dogs. Mean ± SD AHFRs were not significantly different from baseline for either treatment. Conclusions and Clinical Relevance: Topical application of 2% THC ophthalmic solution resulted in moderate reduction of mean IOP in clinically normal dogs. Further research is needed to determine efficacy in dogs with glaucoma.

Preservatives of natural sources have become a seemingly better and safer than artificial preservatives. Since these preservatives come from plants, they don’t have negative side effects like artificial preservatives. This study investigated the effects of Laurel nobilis, Moringa oleifera and Olive oils at different concentrations on the sensory attributes and chemical quality of beef Kofta at 4°C for 10 days cold storage period. Results revealed that samples treated with 1% Moringa, 0.5 % Moringa and 1% olive oils maintained the overall acceptability until 10th days of cold storage while those treated with 1 % laurel, 0.5 % laurel and .05 % olive oils got spoiled at 10th day. On the other hand, control samples got spoiled at 8th day of cold storage. Samples treated with selected oils showed marked decrease in their chemical analysis pH, Thiobarbituric Acid (TBA) and Total Volatile Basic Nitrogen (TVB-N). These results indicating that these oils have potent antioxidant effects. Best antibacterial and antioxidant results were obtained in samples treated with 1% Moringa oleifera oil followed by those treated with 1% olive oil then Laurel oil at 0.5% which showed the lowest results with accepted sensory properties. On the other hand, Laurel oil 1% is more effective as antibacterial and antioxidant and demonstrated more enhancements of sensory attributes. So, the results suggested that Laurel oil 1%, Moringa oil 1% and Olive oil 1% can be applied to beef kofta as natural preservatives.