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Brian W. Brooks - One of the best experts on this subject based on the ideXlab platform.
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Suspension polymerisation of methyl methacrylate using sodium polymethacrylate as a Suspending Agent
Chemical Engineering Science, 2005Co-Authors: Styliani Georgiadou, Brian W. BrooksAbstract:Aqueous solutions of sodium polymethacrylate (PMA-Na) are used as Suspending Agents for the suspension polymerisation of methyl methacrylate. These aqueous polyelectrolyte solutions are viscous and they show a non-Newtonian shear thinning behaviour. The Sauter mean drop diameter decreases with increasing continuous-phase viscosity, but increases with increasing stirring speed. The maximum drop sizes follow the same trends. The Sauter mean diameter also decreases, initially, for increasing hold-up, reaches a minimum, and then increases with increasing hold-up. Taylor's theory of viscous break-up seems to be suitable to describe the breakage of the droplets.
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Drop mixing in suspension polymerisation
Chemical Engineering Science, 2002Co-Authors: Shahrir Hashim, Brian W. BrooksAbstract:Abstract In suspension polymerisation, monomer is suspended as liquid droplets in a continuous water phase by means of strong agitation and the presence of a Suspending Agent. As the suspension polymerisation proceeds, the viscosity of a monomer–polymer droplet increases with conversion. Hence, the physical behaviour of the droplet changes during the process. When new dispersible material is added to the existing suspension drops, the new material and existing drops can remain segregated for significant amounts of time. The aim of this project was to study the behaviour of drop mixing when new material is added to the existing suspension polymerisation. This study concentrated on the effect of the dispersed phase viscosity on drop mixing. The results show that viscosity affects drop size and that may then affect the rate of coalescence between drops. A critical drop size exists which determines the coalescence efficiency effect. Above the critical drop size, mixing rate increases as the drop viscosity decreases. While below the critical drop size, drop size of the dispersion determines the coalescence rate; as the drop size increases, coalescence rate also increases. The investigation of the effect of Suspending Agent shows that Tween 20 is more efficient in stabilising and protecting the drops, based on a weight basis, than PVA as the coalescence rate is lower with Tween 20.
Dyah Aryantini - One of the best experts on this subject based on the ideXlab platform.
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Formulasi and Evaluasi Stabilitas Fisik Suspensi Ubi Cilembu (Ipomea batatas L.) dengan Suspending Agent CMC Na dan PGS Sebagai Antihiperkolesterol
2015Co-Authors: Yeyen Nor Fitriani, Cikra Inhs, Ninis Yuliati, Dyah AryantiniAbstract:Drug which has small solubility in water is one of the problems that cause instability of pharmaceutical preparations. One drug practically insoluble in water is cilembu (Ipomoea batatas L.). So cilembu (Ipomoea batatas L.) made in form of suspension in order to produce stable preparations in liquid form. Making of the suspension cannot be separated from the Suspending Agent. CMC Na (Carboxymethylcellulose Sodium) and PGS (pulvis gummosus) is Suspending Agent which have been studied to produce a stable suspension. Accordingly, this study was conducted to know the suspension evaluation stability cilembu (Ipomoea batatas L.) with a Suspending Agent CMC Na and PGS as antihypercholesterol. Method of manufacture is dispersion method. Evaluation of physical stability test was conducted on the organoleptic, homogeneity, pH, density, viscosity, sedimentation volume, and redispersion. Data were analyzed with repeated measures and shelflife. Evaluation of physical stability the suspension cilembu with a Suspending Agent CMC Na and PGS on observations organoleptic, homogeneity, density and redispersion showed no difference, while the pH, viscosity and sedimentation volume were not significant differences (p< 0.05) during 30 days of storage.
Sherly Clariesta Lilo - One of the best experts on this subject based on the ideXlab platform.
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FORMULASI DAN UJI STABILITAS FISIK SUSPENSI ASAM MEFENAMAT DENGAN Suspending Agent NATRIUM KABOKSILMETILSELULOSA (Na-CMC)
2018Co-Authors: Sherly Clariesta LiloAbstract:Mefenamic acid is the anti-inflammatory drugs nonsteroidal activity that has anti-inflammatory, analgesic, antipyretic and antirematik with having practically no solubility soluble in water. This study was aimed to find out how was the influence of Suspending Agent Na-CMC on the physical properties of Mefenamid Acid, as well as to find out what concentration that could provide the most excellent physical stability among four formulas. Mefenamic acid suspension was made preparations in four different formulations. The different of the formulations was on the concentrations of NaCMC from formula 1, 2, 3 and 4 are (0,25%); (0,5%); (0,75%); dan (1%). Suspension which has been created then done physical quality testing includes of: organoleptis, pH, viscosity, easily whether or not the cast, volume of sedimentation and redispersibility. The results of testing each formula in the analysis using One Way Anova test followed Post Hoc Turkey Tests 95% confidence levels ton find out the best suspension formula and stable during storage. The results showed that the variation of the Suspending Agent affected on physical quality test suspension. Formulation 3 based on the test results of the physical quality of the suspension has the best stability of four suspension formula made with concentrations of Suspending Agent Sodium Karboksimetil Cellulose (Na-CMC) is 0.75%. Keyword: Suspension, Mefenamic acid, Suspending Agent, Na-CMC
Sacharia, Sovia Navacatus - One of the best experts on this subject based on the ideXlab platform.
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Formulasi Granul Effervescent Herba Meniran (Phyllanthus niruri L.) dengan Variasi Suspending Agent Xanthan Gum, CMC-Na, dan Kombinasi CMC-Na-Mikrokristalin Selulosa RC- 591
'Perpustakaan Universitas Andalas', 2020Co-Authors: Rani, Karina Citra, Parfati Nani, Muarofah Deviati, Sacharia, Sovia NavacatusAbstract:Meniran herb (Phyllanthus niruri L.) is a medicinal plant that is utilized in the community as infusion preparation. Formulation of meniran herb into effervescent granules with the addition of a Suspending Agent is an innovation to obtain a functional beverage. The type of the Suspending Agents used in formula influenced the characteristics of granules, before and after reconstitution. Formulation of effervescent granules of meniran herbs was conducted by the wet granulation method. The acid and base components were granulated separately; then mixed using a tumbling mixer. This study was conducted to analyze the effect of different types of the Suspending Agents: xanthan gum (formula 1), CMC-Na (formula 2), and a combination of CMCNa- microcrystalline cellulose RC 591 (formula 3) in 1% concentration to the physical and chemical characteristics of effervescent granules before and after reconstitution. The results of this study indicated that effervescent granules meet the requirements of effervescent granules. This formula showed % fines 1.00-2.02%; moisture content 3.76±0.13%-3.82±0.30%; flow rate 7.85±0.10- 10.92±0.04 g/seconds; angle of repose 31.12±0,75-34.12±0.75°; in vitro dispersion time 66.95±5.50-70.26±0.03 seconds; foam height 3.01±0.12-3.22±0.25 cm; viscosity 222,0-242 cps; pH 6.73±0.10-6.91±0.01. in conclusion, formula 1 was the best because it produces fast dispersion time, smooth dispersion, and higher viscosity. Organoleptic and sensory evaluation results showed that the effervescent granule in this study was accepted by the panelists
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Formulasi Granul Effervescent Herba Meniran (Phyllanthus niruri L.) dengan Variasi Suspending Agent Xanthan Gum, CMC-Na, dan Kombinasi CMC-Na-Mikrokristalin Selulosa RC- 591
'Perpustakaan Universitas Andalas', 2020Co-Authors: Rani, Karina Citra, Parfati Nani, Muarofah Deviati, Sacharia, Sovia NavacatusAbstract:Herba meniran (Phyllanthus niruri L.) merupakan simplisia tanaman obat yang selama ini digunakan masyarakat dalam bentuk air rebusan. Formulasi herba meniran dalam bentuk granul effervescent dengan penambahan Suspending Agent merupakan salah satu bentuk inovasi minuman fungsional. Jenis Suspending Agent yang digunakan dalam formula memiliki pengaruh terhadap karakteristik granul. Penelitian ini bertujuan untuk menganalisis pengaruh perbedaan jenis Suspending Agent xanthan gum (formula 1), CMC-Na (formula 2), dan kombinasi CMC-Na-mikroskristalin selulosa RC-591 (formula 3) dengan konsentrasi 1% terhadap karakteristik fisika dan kimia granul effervescent sebelum dan sesudah direkonstitusi. Formulasi granul effervescent herba meniran dilakukan dengan metode granulasi basah. Komponen asam dan basa digranulasi secara terpisah kemudian kedua komponen dicampur menggunakan tumbling mixer. Hasil penelitian menunjukkan bahwa granul effervescent yang dihasilkan memenuhi persyaratan dengan persentase fines sebesar 1,02-2,02%; kandungan lembap 3,76±0,13%-3,82±0,30%; kecepatan alir 7,85±0,10-10,92±0,04 g/detik; sudut istirahat 31,12±0,75-34,12±0,75°; waktu dispersi 66,95±5,50-70,26±0,03 detik; tinggi buih 3,01±0,12-3,22±0,25 cm; viskositas 222,0-242 cps; pH 6,73±0,10-6,91±0,01. Formula 1 merupakan formula terbaik karena menghasilkan waktu dispersi yang cepat, dispersi yang halus, dan viskositas yang lebih tinggi. Hasil evaluasi organoleptis dan sensori menunjukkan bahwa formula granul effervescent dalam penelitian ini dapat diterima oleh panelis.
Khusnul Berty Indartantri - One of the best experts on this subject based on the ideXlab platform.
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FORMULASI DAN EVALUASI SUSPENSI UBI CILEMBU DENGAN MENGGUNAKAN PERBANDINGAN Suspending Agent ANTARA NA CMC DAN XANTHAN GUM
2019Co-Authors: Noval Noval, Feni Ferlina, Khusnul Berty IndartantriAbstract:Ubi cilembu merupakan kultivar ubi jalar merupakan ras local dan banyak dikonsumsi oleh masyarakat. Ubi cilembu memiliki kandungan yang bermanfaat bagi kesehatan. Sifat ubi cilembu yang tidak larut dalam air dapat diformulasikan dalam bentuk suspensi. Agar mendapatkan suspensi yang baik diperlukan uji stabilitas fisik dengan menggunakan perbandingan suspensing Agent yaitu Na. CMC dan Xanthan gum. Percobaan ini bertujuan untuk memformulasikan sediaan suspensi ubi cilembu dengan menggunakan perbandingan Suspending Agent Na. CMC dan Xanthan gum dan melakukan evaluasi sediaan. Pembuatan suspensi dengan metode dispersi. Evaluasi yang dilakukan diantaranya uji organoleptis, volume sedimentasi, viskositas, pH, massa jenis, dan bentuk kristal. Pada percobaan didapatkan hasil formula 1 (Na. CMC 1%) dan formula 2 (Xantan gum 1%) yaitu suspensi berwarna merah muda, rasa manis, dan bau mint. Bentuk kristal pada formula 1 dan formula 2 adalah bulat dan besar. Hasil pengukuran tinggi endapan pada formula 1 adalah 1,5 cm dan pada formula 2 adalah 0 cm. Ph yang didapat pada formula 1 dan formula 2 adalah 6,52 dan 6,82. Massa jenis formula 1 dan formula 2 adalah 0,4488 g/ml dan 1,086 g/ml. Pengukuran viskositas kedua formula didapatkasn hasil yang berbeda, yaiu suspensi formula 2 lebih kental dibandingkan dengan formula 1. Terdapat perbedaan antara formula 1 dan formula 2 yaitu pada hasil evaluasi pengukuran tinggi endapan, viskositas, dan bobot jenis. Pada formula 2 didapatkan suspensi yang lebih kental dibandingkan dengan formula 1. Kata kunci: suspensi, ubi cilembu, supending Agent. Cilembu sweet potato is a sweet potato cultivar which is a local race and is consumed by many people. Cilembu sweet potato has a beneficial effect on health. Cilembu sweet potato which is not soluble in water can be formulated in the form of suspension. In order to get a good suspension a physical stability test is needed by using a ratio of suspensing Agent, Na. CMC and Xanthan gum. This experiment aims to formulate Cilembu sweet potato suspension preparations by using Suspending Agent comparison Na. CMC and Xanthan gum and evaluate preparations. Making a suspension by the dispersion method. The evaluations included organoleptic tests, sedimentation volume, viscosity, pH, density, and crystal shape. In the experiment, the results of formula 1 (Na. CMC 1%) and formula 2 (Xantan gum 1%) are pink suspension, sweet taste, and mint smell. Crystal form in formula 1 and formula 2 is round and large. The result of the measurement of sediment height in formula 1 is 1.5 cm and in formula 2 it is 0 cm. The pH obtained in formula 1 and formula 2 is 6.52 and 6.82. The density of formula 1 and formula 2 is 0.4488 g/ml and 1.086 g/ ml. Measurement of the viscosity of the two formulas obtained different results, but the suspension of formula 2 is thicker than that of formula 1. There is a difference between formula 1 and formula 2, which is the evaluation results of the measurement of sediment height, viscosity, and specific gravity. In formula 2 a thicker suspension is obtained compared to formula 1. Keywords: suspension, Cilembu sweet potato, supending Agent.
