Effect of annealing time on the applicability of potato starch as an excipient for the fast disintegrating propranolol hydrochloride tablet

Starch is arranged in a crystalline manner within its storage granules and should thus give sharp X-ray diagrams. Unfortunately most of the common starch granules have sizes between 1 and 100μm, making them too small for an X-ray study on individual grains. There is only one instance where an oriented X-ray diagram could be obtained on one sector of an individual giant starch granule. Despite their small size, starch granules are still too thick to be studied by electron diffraction with a transmission electron microscope. The only reported study on starch ultrastructure using electron diffraction on frozen hydrated material was made on small fragments. The present study has been realized on thin sectioned granules previously litnerized to improve the signal to noise ratio.Potato starch was hydrolyzed for 10 days in 2.2N HCl at 35°C, dialyzed against water until neutrality and embedded in Nanoplast. Sectioning was achieved with a commercially available low-angle “35°” diamond knife (Diatome) after a very carefull trimming and a pre-sectioning with a classical “45°” diamond knife. Sections obtained at a final sectioning angle of 42.2° (compared with the usual 55-60°) and at a nominal thickness of 900Å were collected on a Formvar-carbon coated grid. The exact location of the starch granules in their sections was recorded by optical microscopy on a Zeiss Universal polarizing microscope (Fig. 1a). After rehydration at a relative humidity of 95% for 24 hours they were mounted on a Philips cryoholder and quench frozen in liquid nitrogen before being inserted under frozen conditions in a Philips EM 400T electron microscope equipped with a Gatan anticontaminator and a Lhesa image intensifier.

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TEM studies of tweed microstructures in annealed amelia albite

Proceedings, annual meeting, Electron Microscopy Society of America ◽

10.1017/s0424820100178458 ◽

1990 ◽

Vol 48 (4) ◽

pp. 1064-1065

Author(s):

Y. J. Kim ◽

D. M. Henderson

Keyword(s):

Annealing Time ◽

The Other ◽

Frequency Of Occurrence ◽

Systematic Trend ◽

Tweed Structure

Natural Amelia albite (Ab99.3An0.1Or0.6) annealed at 1073° and 924°C for various periods up to 140 days has been studied by NMR. TEM studies of the same sample revealed a distinct tweed microstructure in some samples annealed at both 1073°C and 924°C. On the whole, the quasi-regular tweed has a periodicity of 100 - 200 Å in both directions, one nearly normal to b* and the other approximately parallel to b*, which gives rise to two-directional streaking in SADP’s (Fig. 1 and 2). However, there are some differences in the tweed structure developed on annealing at 1073°C and at 924°C in albite.Albite samples annealed at 1073° show a systematic trend in their development of tweed structures: the regularity, periodicity, and frequency of occurrence increase with annealing time during the first 3 days, and then decrease gradually until no tweed microstructures are seen in samples annealed for more than 15 days. The tweed structure proceeds locally to form one-directional twin-like microstructures.

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Composition of White Potato Starch (Ipomea batatas L.) with Avocado Seed Starch (Persea americana Mill) and Glyserol Concentration in Edible Film

Serambi Journal of Agricultural Technology ◽

10.32672/sjat.v2i2.2415 ◽

2020 ◽

Vol 2 (2) ◽

Author(s):

Musdar Musdar ◽

Lukmanul Hakim ◽

Juliani Juliani ◽

Jailani Jailani

Keyword(s):

Sweet Potato ◽

Potato Starch ◽

Persea Americana ◽

Edible Film ◽

Glycerol Concentration ◽

White Potato ◽

Ipomea Batatas ◽

Sweet Potato Starch ◽

Local Plants ◽

Avocado Seed

White sweet potato starch (Ipomea batatas L.) and avocado seed starch (Parsea americana Mill) derived from local plants have the potential to be developed as agricultural products. Starch is a hydrocolloid compound as a potential local resource to be utilized. Glycerol function as an anti-freezing which is hygroscopic. This study aims to determine the ratio of white sweet potato starch with avocado seed starch and the concentration of glycerol for making edible film. This study was an experiment using a completely randimized factorial design with 2 (two) main factor consisting of a comparison of white sweet potato starch and avocado seed with 3 levels: P1 = 35%:65%., P2=50%:50%., P3=65%:35% and glycerol concentration with 3 levels: G1=1%., G2=2%., G3=3%. The best result reasearch were content of 23.03% (tratment P1G1), solubility of 55.57% (treatment P3G2)., swelling test of 9.83% (treatment P2g3)., elongation of 8.18% (treatment P3G2)

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Influence of gelatin on the properties of edible films and coatings on the basis of potato starch

Polymer materials and technologies ◽

10.32864/polymmattech-2017-3-3-64-70 ◽

2017 ◽

Vol 3 (3) ◽

pp. 64-70

Author(s):

O.S. Shulga ◽

O.A. Petrusha

Keyword(s):

Potato Starch ◽

Edible Films

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INVESTIGATION OF BEE BREAD AND DEVELOPMENT OF ITS DOSAGE FORMS

Medicinos teorija ir praktika ◽

10.15591/mtp.2015.003 ◽

2014 ◽

Vol 21 (1) ◽

pp. 16-22 ◽

Cited By ~ 13

Author(s):

Ilze Barene ◽

Irena Daberte ◽

Sanita Siksna

Keyword(s):

Thin Layer ◽

Thin Layer Chromatography ◽

Potato Starch ◽

Microscopic Analysis ◽

Stability Study ◽

Ion Concentration ◽

Wet Granulation ◽

Hydrogen Ion Concentration ◽

Bee Bread ◽

Layer Chromatography

The aim of the study. The objective of this study was to investigate microscopic, physical and chemical properties of bee bread collected in three regions of Latvia in order to compare the quality and to investigate the possibility of producing granules containing bee bread. Material and methods. Microscopic analysis of bee bread samples was performed. Plant herbaria, special literature and internet sources were used for identification of pollen. Thin layer chromatography was used for identification of carotenoids and flavonoids. Granules were prepared by wet granulation method. Lactose, calcium lactate, calcium carbonate, potato starch and purified water were used as excipients. Appearance, loss on drying, pH of aqueous solution and content of carotenes were estimated. Results. Microscopic analysis showed mostly native pollen identified as willow pollen. Beta-carotene identified and 2 carotenoids found by thin layer chromatography. Two zones of flavonoids found on chromatograms at day light and 6 zones at ultra violet light. The comparison of bee bread samples of 3 regions of Latvia showed insignificant differences in appearance and consistency, hydrogen ion concentration 3.93–4.23, loss on drying 7.72–11.07 %; content of carotenes calculated to bcarotene 6.77–9.35 mg%. Stability study of bee bread samples showed greater changes after storage at 40ºC temperature. All compositions of granules showed appropriate appearance and flowability. Quality of granules: loss on drying 5.48–13.5%, content of carotenes calculated to b-carotene 5.77–6.75 mg%. Conclusions. Pollen of willow can be considered as an indicator of the origin of bee bread in Latvia. Bee bread samples of three regions of Latvia have insignificant differences in physical, chemical parameters.

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