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The roles of the pharmacist were transformed throughout the history and modern pharmacist as we know now beside providing products and playing in optimization of medicines has a crucial role in ensuring the efficacy and safety of applied drugs. A better life quality, global health and safety is the major goal of the 21st century and to achieve that great span of roles pharmacy profession involves now. The paper highlighted new roles of the pharmacist today in order to better understand the transition of the pharmacy profession.

In the recent time, considerable interest has grown concerning the presence of the emerging industrial chemicals, EmIC. They are contaminants that have possible pathway to enter to the environment and they are dominantly released by industrial and anthropogenic activities. EmIC are applied in different fields using as industrial chemicals (new and recently recognized), global organic contaminants (flame retardant chemicals), pharmaceuticals (for both human and animal uses), endocrine-modulating compounds, biological metabolites, personal care products, household chemicals, nanomaterial (energy storage products, lubricants), anticorrosive and agriculture chemicals and others that are applied to a wide variety of everyday items such as clothing, upholstery, electronics and automobile interiors. NORMAN (Network of reference laboratories for monitoring of emerging environmental pollutants) has established an open, dynamic, list of emerging substances and pollutants. EmIC have been recently detected in the environment due to their long-term presence, pseudo-persistence and increased use. Improvements in sophisticated analytical methods and time integrative passive sampling have enabled the identification and quantification of EmIC, in very low concentrations (ppb, ppt and lower), which likely have been present in all environmental mediums for decades. Passive technology is an innovative technique for the time-integrated measurement of emerging contaminants in water, sediment, soil and air. Passive samplers are simple handling cost-effective tool that could be used in environmental monitoring programmes. These devices are now being considered as a part of an emerging strategy for monitoring a range of emerging industrial chemicals and priority pollutants in the aquatic environment. EmIC are substances that are not included in the routine monitoring programmes and whose fate, behaviour and (eco)toxicological effects are still not well understood. Emerging pollutants have no regulatory standards based on peer-reviewed science. EmIC might jeopardize aquatic environment. The first screening analyses of emerging industrial and priority organic contaminants in the Danube surface water, in the vicinity of Novi Sad, have been done and approximately more than 140 compounds have been registered. The new sampling campaign, screening and target analyses are in progress. [Projekat Ministarstva nauke Republike Srbije, br. III46009]

The present study is concerned with the determination of the critical micelle concentration (cmc) of mixed micelles of sodium dodecyl sulfate with one of five nonionic surfactants (Triton X-100, Tween 20, Tween 60, Tween 80 or Tween 85) from conductance measurements. Based on the calculated values of the ? parameters we have noticed that SDS-nonionic surfactants mostly showed strong synergistic effect. It was found that nonionic surfactants with mainly longer and more hydrophobic tail show stronger interactions with hydrophobic part of SDS, thus expressing stronger synergism. In SDS-Tween 80 binary system the strongest synergistic effect was noticed. SDS-Tween 85 micellar system showed antagonistic effect, most probably because the presence of the double bond in its three hydrophobic tails (three C18 tails) makes it sterically rigid.

The aim of this study was to examine the possibility of fermented dairy beverage production by the application of kombucha cultivated on thyme tea in combination with a probiotic starter and to evaluate the quality of the new functional product. Fermented dairy beverages are produced from milk with 1.6% milk fat at three fermentation temperatures: 37?C, 40?C and 43?C.Chemical quality, rheological properties and products of added starter cultures metabolism were determined in the fermented dairy beverages after production and after10 days of storage. Produced fermented dairy beverages have reduced milk fat content and good textural characteristics. Besides the highly valuable milk components, they contain numerous compounds which have pronounced therapeutic properties. These products could be used as functional food in the diet of different populations for health improvement.