|
Excipients
An excipient is a substance formulated alongside the active ingredient of a medication. They may be used to enhance the active ingredient’s therapeutic properties; to facilitate drug absorption; to reduce viscosity; to enhance solubility; to improve long-term stabilization (preventing denaturation and aggregation during the expected shelf life); or to add bulk to solid formulations that have small amounts of potent active ingredients (in that context, they are often referred to as "bulking agents", "fillers", or "diluents"). During the manufacturing process, excipients can improve the handling of active substances and facilitate powder flow. The choice of excipients depends on factors such as the intended route of administration, the dosage form, and compatibility with the active ingredient. Virtually all marketed drugs contain excipients, and final drug formulations commonly contain more excipient than active ingredient. Pharmaceutical regulations and standards mandate the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Magnesium Stearate
Magnesium stearate is the chemical compound with the formula . It is a soap, consisting of salt containing two equivalents of stearate (the anion of stearic acid) and one magnesium cation (Mg2+). Magnesium stearate is a white, water-insoluble powder. Its applications exploit its softness, insolubility in many solvents, and low toxicity. It is used as a release agent and as a component or lubricant in the production of pharmaceuticals and cosmetics.Angelo Nora, Alfred Szczepanek, Gunther Koenen, "Metallic Soaps" in Ullmann's Encyclopedia of Industrial Chemistry 2005 Wiley-VCH, Weinheim. Manufacturing Magnesium stearate is produced by the reaction of sodium stearate with magnesium salts or by treating magnesium oxide with stearic acid. Uses Magnesium stearate is often used in food preparations as a anti-adherent and anticaking agent. in the manufacture of medical tablets, capsules and powders. In this regard, the substance is also useful because it has lubricating properties, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Active Ingredient
An active ingredient is any ingredient that provides biologically active or other direct effect in the diagnosis, cure, mitigation, treatment, or prevention of disease or to affect the structure or any function of the body of humans or animals. The similar terms active pharmaceutical ingredient (abbreviated as API) and bulk active are also used in medicine. The term active substance may be used to describe the effective chemical used to control bacteria or pests. Some medication products can contain more than one active ingredient. The traditional word for the active pharmaceutical agent is pharmacon or pharmakon (from , adapted from '' pharmacos'') which originally denoted a magical substance or drug. The terms active constituent or active principle are often chosen when referring to the active substance of interest in a plant (such as salicylic acid in willow bark or arecoline in areca nuts), since the word "ingredient" can be taken to connote a sense of human agency (tha ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lactose
Lactose is a disaccharide composed of galactose and glucose and has the molecular formula C12H22O11. Lactose makes up around 2–8% of milk (by mass). The name comes from (Genitive case, gen. ), the Latin word for milk, plus the suffix ''-ose'' used to name sugars. The compound is a white, water-soluble, non-Hygroscopy, hygroscopic solid with a mildly sweet taste. It is used in the food industry. Structure and reactions Lactose is a disaccharide composed of galactose and glucose, which form a β-1→4 Glycosidic bond, glycosidic linkage. Its systematic name is β-D-galactopyranosyl-(1→4)-D-glucose. The glucose can be in either the α-pyranose form or the β-pyranose form, whereas the galactose can have only the β-pyranose form: hence α-lactose and β-lactose refer to the anomeric form of the glucopyranose ring alone. Detection reactions for lactose are the Alfred Wöhlk, Wöhlk and William Fearon, Fearon tests. They can be used to detect the different lactose content o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Scientific Control
A scientific control is an experiment or observation designed to minimize the effects of variables other than the independent variable (i.e. confounding variables). This increases the reliability of the results, often through a comparison between control measurements and the other measurements. Scientific controls are a part of the scientific method. Controlled experiments Controls eliminate alternate explanations of experimental results, especially experimental errors and experimenter bias. Many controls are specific to the type of experiment being performed, as in the molecular markers used in SDS-PAGE experiments, and may simply have the purpose of ensuring that the equipment is working properly. The selection and use of proper controls to ensure that experimental results are valid (for example, absence of confounding variables) can be very difficult. Control measurements may also be used for other purposes: for example, a measurement of a microphone's background noise in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sucrose
Sucrose, a disaccharide, is a sugar composed of glucose and fructose subunits. It is produced naturally in plants and is the main constituent of white sugar. It has the molecular formula . For human consumption, sucrose is extracted and refined from either sugarcane or sugar beet. Sugar mills – typically located in tropical regions near where sugarcane is grown – crush the cane and produce raw sugar which is shipped to other factories for refining into pure sucrose. Sugar beet factories are located in temperate climates where the beet is grown, and process the beets directly into refined sugar. The Sugar refinery, sugar-refining process involves washing the raw sugar crystals before dissolving them into a sugar syrup which is filtered and then passed over carbon to remove any residual colour. The sugar syrup is then concentrated by boiling under a vacuum and crystallized as the final purification process to produce crystals of pure sucrose that are clear, odorless, and sweet. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Disaccharide
A disaccharide (also called a double sugar or ''biose'') is the sugar formed when two monosaccharides are joined by glycosidic linkage. Like monosaccharides, disaccharides are simple sugars soluble in water. Three common examples are sucrose, lactose, and maltose. Disaccharides are one of the four chemical groupings of carbohydrates (monosaccharides, disaccharides, oligosaccharides, and polysaccharides). The most common types of disaccharides—sucrose, lactose, and maltose—have 12 carbon atoms, with the general formula C12H22O11. The differences in these disaccharides are due to atomic arrangements within the molecule. The joining of monosaccharides into a double sugar happens by a condensation reaction, which involves the elimination of a water molecule from the functional groups only. Breaking apart a double sugar into its two monosaccharides is accomplished by hydrolysis with the help of a type of enzyme called a disaccharidase. As building the larger sugar ejects a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Saccharide
A carbohydrate () is a biomolecule composed of carbon (C), hydrogen (H), and oxygen (O) atoms. The typical hydrogen-to-oxygen atomic ratio is 2:1, analogous to that of water, and is represented by the empirical formula (where ''m'' and ''n'' may differ). This formula does not imply direct covalent bonding between hydrogen and oxygen atoms; for example, in , hydrogen is covalently bonded to carbon, not oxygen. While the 2:1 hydrogen-to-oxygen ratio is characteristic of many carbohydrates, exceptions exist. For instance, uronic acids and deoxy-sugars like fucose deviate from this precise stoichiometric definition. Conversely, some compounds conforming to this definition, such as formaldehyde and acetic acid, are not classified as carbohydrates. The term is predominantly used in biochemistry, functioning as a synonym for saccharide (), a group that includes sugars, starch, and cellulose. The saccharides are divided into four chemical groups: monosaccharides, disaccharides, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Non-stick Surface
A non-stick surface is engineered to reduce the ability of other materials to stick to it. Non-sticking cookware is a common application, where the non-stick coating allows food to brown without sticking to the pan. Non-stick is often used to refer to surfaces coated with polytetrafluoroethylene (PTFE), a well-known brand of which is Teflon. In the twenty-first century, other coatings have been marketed as non-stick, such as Anodizing#Anodized aluminium, anodized aluminium, silica, Cast-iron cookware#Enameled cast iron, enameled cast iron, and Seasoning (cookware), seasoned cookware. Types Seasoning Cast-iron cookware, Cast iron, carbon steel, stainless steel and cast aluminium cookware may be seasoned before cooking by applying a fat to the surface and heating it to polymerize it. This produces a dry, hard, smooth, hydrophobic coating, which is non-stick when food is cooked with a small amount of cooking oil or fat. Fluoropolymer The modern non-stick pans were made using a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tablet Press
A tablet press is a mechanical device that compresses powder into tablets of uniform size and weight. A tablet press can be used to manufacture tablets of a wide variety of materials, including pharmaceuticals, nutraceuticals, cleaning products, industrial pellets and cosmetics. To form a tablet, the granulated powder material must be metered into a cavity formed by two punches and a die, and then the punches must be pressed together with great force to fuse the material together. A tablet is formed by the combined pressing action of two punches and a die. In the first step of a typical operation, the bottom punch is lowered in the die creating a cavity into which the granulated feedstock is fed. The exact depth of the lower punch can be precisely controlled to meter the amount of powder that fills the cavity. The excess is scraped from the top of the die, and the lower punch is drawn down and temporarily covered to prevent spillage. Then, the upper punch is brought down into ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Granular Material
A granular material is a conglomeration of discrete solid, macroscopic scale, macroscopic particles characterized by a loss of energy whenever the particles interact (the most common example would be friction when granulation, grains collide). The constituents that compose granular material are large enough such that they are not subject to thermal motion fluctuations. Thus, the lower size limit for grains in granular material is about 1 micrometre, μm. On the upper size limit, the physics of granular materials may be applied to ice floes where the individual grains are icebergs and to asteroid belts of the Solar System with individual grains being asteroids. Some examples of granular materials are snow, nut (fruit), nuts, coal, sand, rice, coffee, corn flakes, salt, and ball (bearing), bearing balls. Research into granular materials is thus directly applicable and goes back at least to Charles-Augustin de Coulomb, whose Friction, law of friction was originally stated for granul ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Powder (substance)
A powder is a dry solid composed of many very fine particles that may flow freely when shaken or tilted. Powders are a special sub-class of granular materials, although the terms ''powder'' and ''granular'' are sometimes used to distinguish separate classes of material. In particular, ''powders'' refer to those granular materials that have the finer grain sizes, and that therefore have a greater tendency to form clumps when flowing. ''Granulars'' refer to the coarser granular materials that do not tend to form clumps except when wet. Types Many manufactured goods come in powder form, such as flour, sugar, ground coffee, powdered milk, copy machine toner, gunpowder, cosmetic powders, and some pharmaceuticals. In nature, dust, fine sand and snow, volcanic ash, and the top layer of the lunar regolith are also examples. Because of their importance to industry, medicine and earth science, powders have been studied in great detail by chemical engineers, mechanical engineers ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Adhesion
Adhesion is the tendency of dissimilar particles or interface (matter), surfaces to cling to one another. (Cohesion (chemistry), Cohesion refers to the tendency of similar or identical particles and surfaces to cling to one another.) The forces that cause adhesion and cohesion can be divided into several types. The intermolecular forces responsible for the function of various kinds of stickers and sticky tape fall into the categories of chemical adhesion, dispersive adhesion, and diffusive adhesion. In addition to the cumulative magnitudes of these intermolecular forces, there are also certain emergent mechanical effects. Surface energy Surface energy is conventionally defined as the work (physics), work that is required to build an area of a particular surface. Another way to view the surface energy is to relate it to the work required to cleave a bulk sample, creating two surfaces. If the new surfaces are identical, the surface energy γ of each surface is equal to h ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
