Journal :   Research Journal of Pharmacy and Technology

Volume No. :   1

Issue No. :  3

Year :  2008

Pages :   249-251

ISSN Print :  0974-3618

ISSN Online :  0974-360X


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Comparative Evaluation of Compaction Characteristics and Flow Properties of Tamarind and Gellan Gum



Address:   Patil SV*1, Jadge DR1 and Dhawale SC2
1Shree Santkrupa College of Pharmacy, A/P Ghogaon, Tal. Karad, Dist. Satara -415111.
2Government College of Pharmacy, Karad.
* Corresponding Author
DOI No:

ABSTRACT:
Tablet compression is a process of applying pressure to materials held in die cavity. Measurement of porosity change as a function of compression pressure is widely used in describing the compression process. The heckle plot is the method, most frequently used to evaluate the volume reduction of the materials when pressure is applied. Tamarind is a seed gum with potential industrial application and was successfully used in formulation of tablet. Gellan is an exopolysaccharide generally available in two grades, high acyl gellan and low acyl gellan. Gellan gum has been used as disintegrant and also in the formulation of gastro retentive tablet. In the present study, compressibility characteristics and flow properties of gellan gum and tamarind gum were comparatively evaluated with directly compressible lactose. Compressibility properties were studied by Heckel plot study, Carrs index and Hausners ratio and flow properties were studied by angle of repose. The study showed that degree of initial packing in low acyl and high acy gellan gum was high as compared with directly compressible lactose. For tamarind gum, degree of initial packing is lower as compared with directly compressible lactose. Gum powders did not undergo extensive particle rearrangement. Also high acyl gellan gum and tamarind gum showed greater amount of plasticity than low acyl gellan gum and directly compressible lactose.
KEYWORDS:
Compressibility, Heckel plot, Tamarind gum, Gellan gum .
Cite:
Patil SV, Jadge DR, Dhawale SC. Comparative Evaluation of Compaction Characteristics and Flow Properties of Tamarind and Gellan Gum. Research J. Pharm. and Tech. 1(3): July-Sept. 2008; Page 249-251.
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