“…There have been many attempts to simulate food affects in vitro -for example, surfactants have been added to the dissolution media (Qiu, Cheskin et al 1997;Dressman, Amidon et al 1998;Galia, Nicolaides et al 1998), dosage forms have been pre-soaked in peanut oil or placed in continuous oil contact to mimic the presence of a high fat meal (Mu, Tobyn et al 2003), or tested in different dissolution apparatuses under varied hydrodynamic, mixing conditions to examine the effects of mechanical destructive forces on drug-release from MR dosage forms (Shameem, Katori et al 1995). These methods are, however, only capable of imitating one or two aspects of physiological conditions.…”