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Measurement of the surface energy of raw and lubricated lactose powders by inverse gas chromatography
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Xu, Jiteng. Measurement of the surface energy of raw and lubricated lactose powders by inverse gas chromatography. Retrieved from https://doi.org/doi:10.7282/t3-vxje-8972

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TitleMeasurement of the surface energy of raw and lubricated lactose powders by inverse gas chromatography
NameXu, Jiteng (author); Callegari, Gerardo (chair); Drazer, German (co-chair); Shapley, Nina (co-chair); Rutgers University; School of Graduate Studies
Date Created2019
Other Date2019-05 (degree)
SubjectLactose, Chemical and Biochemical Engineering, Inverse gas chromatography
Extent1 online resource (vii, 39 pages) : illustrations
DescriptionEngineers and pharmacists have shown that in particle processing operations such as milling, granulation, crystallization and powder mixing, the surface energy of the starting, intermediate or final products is a key factor to understand the outcome of the operation and the final product performance. Since its establishment in the 1940s, inverse gas chromatography (IGC) is a powerful, sensitive and relatively fast technique for characterizing the surface properties of pharmaceutical powders. The feasibility of using IGC to investigate changes in surface energy of pharmaceutical powders depending on particle size of the powder and on the magnitude of shear strain applied to a pharmaceutical blend is considered in this thesis. Two powder materials, an excipient and a lubricant, are used. The excipient is lactose monohydrate powder sieved to obtain particles in the following size ranges: 38-45, 45-53, 53-63, 63-75, 75-90, and 90-106µm. The lubricant is magnesium stearate (MgSt). The blends were mixed using a V-blender and a controlled amount of mechanical shear strain was applied to the blend by using an ad-hoc modified Couette shear cell. It was found that the surface energy of lactose has no significant dependence on particle size. We also show that there is a measurable reduction in the dispersive energy of lactose-MgSt blends.
NoteM.S.
NoteIncludes bibliographical references
NoteThis work was partially supported by the National Science Foundation Grant no. CMMI-1538380.
Genretheses, ETD graduate
Persistent URLhttps://doi.org/doi:10.7282/t3-vxje-8972
LanguageEnglish
Data Life Cycle Event(s)
   Type: Grant award
   Funder: National Science Foundation
   Name: CMMI-1538380
CollectionSchool of Graduate Studies Electronic Theses and Dissertations
Organization NameRutgers, The State University of New Jersey
RightsThe author owns the copyright to this work.
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