• Analytical Science and Technology
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• v.34 no.2
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• pp.46-55
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• 2021

Evaluation of drug-excipient compatibility is one of the basic steps in the preformulation of pharmaceutical dosage forms. Some reactive excipients have been known so far which may cause stability problems for drug molecules in pharmaceutical dosage forms. The aim of this study was to evaluate drugexcipient compatibility of gliclazide with some common pharmaceutical excipients, known for their ability to incorporate in drug-excipient interactions. Binary mixtures were prepared using lactose, magnesium stearate, polyvinylpyrrolidone, sodium starch glycolate, polyethylene glycol 2000 and dicalcium phosphate. Based on the results; gliclazide was incompatible with all tested excipients; but not with dicalcium phosphate. DSC (Differential Scanning Calorimetry) results were in accordance with HPLC (High Pressure liquid chromatography) data and were more predictive than FTIR (Fourier Transform Infrared Spectroscopy). Drug and reactive excipients incompatibility was fully discussed and documented. It is advisable to avoid incompatible excipients or carefully monitor the drug stability when incorporating such excipients in final formulation designs.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.5
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• pp.765-769
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• 2001

Starches of flavored glutinous rice were analyzed by using scanning electron microscope (SEM) and differential scanning calorimetry (DSC) and tested on the starch granule susceptibility to 15% H$_2$SO$_4$, glucoamylase and $\alpha$-amylase. The shape of starch granules form flavored glutinous rice varieties was polygonal and the size was 4~6 $\mu$m in diameter. According to DSC, glutinous rice starch showed onset temperature (T$_{o}$) range 59.8~62.5$^{\circ}C$ and KR92021-B-B-42-3-B and KR92021-B-B-165-1-B showed higher enthalpy ($\Delta$H) on gelatinization than others. The starches from KR92021-B-B-5-2-B and KR92021-B-B-42-3-B showed lower hydrolysis rate using 15% H$_2$SO$_4$ than KR92021-B-B-165-1-B. KR92021-B-B-5-2-B showed higher degree of hydrolysis of glucoamylase and $\alpha$-amylase than the others.

• Archives of Pharmacal Research
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• v.28 no.6
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• pp.730-735
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• 2005

Nine polymorphic modifications of doxazosin mesylate have been obtained by recrystallization in organic solvents under variable conditions. Different polymorphs of doxazosin mesylate were characterized by powder X-ray crystallography diffractometry (PXRD), differential scanning calorimetry (DSC), and thermogravimetric analysis (TG). Transformation of Form 1 and Form 2 was not occurred in three relative humidities ($0\%$, $51\%$, and $99\%$) at 20$\pm$0.5 for 30 days.

• Journal of Pharmaceutical Investigation
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• v.28 no.2
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• pp.115-119
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• 1998

Five polymorphic modifications of Cephradin were prepared by recrystallization from organic solvents. The isolated crystal forms were characterized by differential scanning calorimetry (DSC), thermogravimetric analysis (TGA) and X-ray crystallography powder diffractometry. Modificaition 1 was the most stable form and decomposed at $201.3^{\circ}C$. Modification 3 and 4 were metastable. The dissolution of modification 3 and 4 was faster than that of marketed form.

• Journal of Pharmaceutical Investigation
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• v.37 no.1
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• pp.23-26
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• 2007

Two crystal forms of cefuroxime axetil were obtained by the recrystallization from different organic solvents and characterized by differential scanning calorimetry (DSC), X-ray powder diffraction (XRD). It was confirmed that two crystal forms are identical. The dissolution patterns of these two forms were also checked in 0.07 N HCl at $37{\pm}0.5^{\circ}C$, 100 rpm for 180 minutes. The transformation during storage was also studied.

• Journal of the Korean Wood Science and Technology
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• v.34 no.5
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• pp.59-66
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• 2006

The thermal properties of wood flour, Hwangto, and maleated polyethylene (MAPE) reinforced HDPE composites were investigated in this study. The thermal behavior of reinforced wood polymer composites was characterized by means of thermogravimetric (TGA) and differential scanning calorimetric (DSC) analyses. Hwangto and MAPE were used as an inorganic filler and a coupling agent, respectively. According to TGA analysis, the increase of wood flour level increased the thermal degradation of composites in the early stage, but decreased in the late stage. On the other hand, Hwangto reinforced composites showed the higher thermal stability than virgin HDPE, from the determination of differential peak temperature ($DT_p$). Decomposition temperature of wood flour and/or Hwangto reinforced composites increased with increase of heating rate. From DSC analysis, melting temperature of reinforced composites little bit increased with the addition of wood flour or Hwangto. As the loading of wood flour or Hwangto to HDPE increased, overall enthalpy decreased. It showed that wood flour and Hwangto absorbed more heat energy for melting the reinforced composites. Hwangto reinforced composites required more heat energy than wood flour reinforced composites and virgin HDPE. Coupling agent gave no significant effect on the thermal properties of composites. Thermal analyses indicate that composites with Hwangto are more thermally stable than those without Hwangto.

• Proceedings of the PSK Conference
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• 2003.10b
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• pp.249.1-249.1
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• 2003

The objective of the study was to develop an oral delivery system to increase the stability and efficacy of iron casein succinylate. Aqueous nanoparticles were prepared using complex coacervation of the oppositely charged chitosan and iron casein succinylate with polyethyleneglycol (PEG). The physicochemical properties of nanoparticles were investigated using dynamic light scattering, zeta potential and scanning electron microscopy. Chitosan-iron casein succinylate interactions were investigated in solid state by differential scanning calorimetry (DSC) and FT-IR spectrometry. (omitted)

• Applied Chemistry for Engineering
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• v.24 no.2
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• pp.144-147
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• 2013

Sweating, which is the excretion of oil on the surface of a solid product containing several kinds of pigments in oil and is also solidified with wax, is a unique phenomenon often observed on the surface of cover make-up or lipstick. The cause of sweating is an imbalanced formula. Many studies have been conducted to decrease the symptoms of sweating in the field of cosmetics. Differential scanning calorimetry (DSC) is a thermo-analytical technique that measures the amount of heat required to increase the temperature of a sample as a function of temperature or time under certain conditions. DSC has been used to determine the thermal properties of oil/wax structures. This study investigates how the thermal characteristics correlate with the sweating symptoms. An oil/wax formulation with an optimal melting point was studied in an attempt to make a stable product by considering the thermal properties that represent minimal structural changes with temperature variation. In addition, the sweating of the oil/wax formulation was observed over a various temperature range. As a result, it was found that sweating was minimized when the structure remained static or little bit changed over a variety of temperatures.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.42 no.3
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• pp.344-351
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• 1997

The experiment was conducted to examine the varietal variation in gelatinization of rice flour and adaptability to rice bread processing, and the interrelation among the relevant properties. IR 44 showed the lowest temperature of gelatinization onset(T$_{o}$ ) and the highest gelatinization enthalphy(ㅿH) measured by differential scanning calorimetry (DSC). The following lower T$_{o}$ was found with the order of Suweon 230＜Pusa-33-30＜T(N) 1, Daeribbyeo 1 and the next higher ㅿ.H was followed by the order of Pusa-33-30＞Suweon 230. IRAT 177 revealed the highest temperature of gelatinization onset and conclusion(T$_{c}$) and the following higher T$_{c}$ was found with the order of Pusa-33-30＞AC 27＞Nonganbyeo. The varietal range of T$_{o}$ and T$_{c}$ was 50.0~72.5$^{\circ}C$ and 70.2~87.4$^{\circ}C$, respectively. The rice materials tested can be classified by scatter diagram on the plane of upper two principal components contracted from DSC thermogram and various characteristics relevant to processing and sensory preference of rice bread by principal component analysis. AC27, Suweonjo and IR 44 among high-amylose rices showed better suitability to rice bread processing. The temperatures of gelatinization peak and conclusion of rice flour checked by DSC were significantly negatively associated with springiness of rice bread. The most properties relevant to processing and sensory preference of rice bread such as hardness, moistness, springiness, cohesiveness, specific loaf volume and distribution or size of air cell revealed the close correlation between each other.other.

• Applied Microscopy
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• v.50
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• pp.12.1-12.11
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• 2020

Hot stage microscopy (HSM) is a thermal analysis technique that combines the best properties of thermal analysis and microscopy. HSM is rapidly gaining interest in pharmaceuticals as well as in other fields as a regular characterization technique. In pharmaceuticals HSM is used to support differential scanning calorimetry (DSC) and thermo-gravimetric analysis (TGA) observations and to detect small changes in the sample that may be missed by DSC and TGA during a thermal experiment. Study of various physical and chemical properties such sample morphology, crystalline nature, polymorphism, desolvation, miscibility, melting, solid state transitions and incompatibility between various pharmaceutical compounds can be carried out using HSM. HSM is also widely used to screen cocrystals, excipients and polymers for solid dispersions. With the advancements in research methodologies, it is now possible to use HSM in conjunction with other characterization techniques such as Fourier transform infrared spectroscopy (FTIR), DSC, Raman spectroscopy, scanning electron microscopy (SEM) which may have additional benefits over traditional characterization techniques for rapid and comprehensive solid state characterization.