Thermal analysis of water and magnesium hydroxide content in commercial pharmaceutical suspensions milk of magnesia

Kaza, Lakshmi; Sobhi, Hany F.; Fruscella, Jeffrey Allen; Kaul, Chris; Thakur, Shravan Singh; Perera, Naullage Indika; Alexander, Kenneth S.; Riga, Alan T.

doi:10.1007/s10973-012-2429-9

Cited by 2 publications

(1 citation statement)

References 9 publications

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“…In order to identify fat adulteration, a method has to exhibit high accuracy, understood as trueness and precision, linearity, and stability, i.e., resistance to various factors [8]. Recently, DSC has been proposed as an analytical technique for the analysis of food and pharmaceuticals [9,10]. Measurement precision is determined by several factors such as equipment, operator, measurement procedure, sample preparation, etc.…”

Section: Introductionmentioning

confidence: 99%

Melting and crystallization DSC profiles of milk fat depending on selected factors

Tomaszewska-Gras

2013

J Therm Anal Calorim

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The aim of this study was to test selected factors, such as sample preparation and measurement procedure, potentially influencing repeatability of DSC analysis of milk fat melting and crystallization. The study investigated the effect of such factors as scanning rate, type of sample pans, method of butter dehydration, and final temperature in the cooling experiment. Based on recorded results, it was observed that cooling rate has a considerable effect on temperature, enthalpy, and height of peaks in the process of milk fat crystallization, as well as peak height and enthalpy in the melting process. By contrast, in the melting process no significant differences were observed in all measured temperatures in the range of heating rate of 2-20°C min -1 (p [ 0.05). No statistically significant effect on thermodynamic parameters was found for sample pan type, the applied butter dehydration method and various final cooling temperatures (-60, -50, and -40°C) either in the melting or crystallization processes. Only temperature of the second peak (T c 2) in the crystallization process constituted an exception in this respect, with significant differences (p B 0.05) being recorded depending on the applied pan and dehydration method. With regard to the dehydration method, for the extraction and centrifugation methods the first peak forming during crystallization was characterized by high instability, manifested by various peak shape. Generally, it was found that the analysis of the melting and crystallization processes in milk fat, despite its complex composition, is characterized by high repeatability. Mean values of RSD calculated from all the experiments were very low, i.e., 1.8 % for the temperature in the melting process and 1.5 % in crystallization, 0.9 % for melting enthalpy, and 3.2 % for crystallization enthalpy, whereas for peak heights in melting it was 2.9 % and for crystallization it was 9.3 %, respectively.

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Section: Introductionmentioning

confidence: 99%

Melting and crystallization DSC profiles of milk fat depending on selected factors

Tomaszewska-Gras

2013

J Therm Anal Calorim

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Fast-scan vs conventional differential scanning calorimetry (DSC) techniques in detection of crystallization events of tolbutamide–polyethylene glycol composite

Musa

Wong

2012

J Therm Anal Calorim

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Thermal analysis of water and magnesium hydroxide content in commercial pharmaceutical suspensions milk of magnesia

Cited by 2 publications

References 9 publications

Melting and crystallization DSC profiles of milk fat depending on selected factors

Melting and crystallization DSC profiles of milk fat depending on selected factors

Fast-scan vs conventional differential scanning calorimetry (DSC) techniques in detection of crystallization events of tolbutamide–polyethylene glycol composite

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