Gelatin Capsules Lab Report

The data of this experiment demonstrate that hard gelatin capsules are a modern dosage form for medicinal use, stemming from the increased emphasis on pharmacokinetics found in drug development today. This has considerably expanded the range of possible formulations utilizing hard gelatin capsules as simple dosage form for oral drug delivery. Nowadays, modern capsule-filling machines can produce up to 200,000 capsules an hour and are also capable of filling in a number of different substances in a single process run (Stegemann, 2002).
Spray drying involves pumping a concentrated liquid through a device that forms small droplets that are sprayed into hot air to force rapid drying and produce a fine powdered product. Many different products

The bulk density of a powder is the ratio of the mass of an untapped powder sample and its volume including the contribution of the interparticulate void volume. Hence, the bulk density depends on both the density of powder particles and the spatial arrangement of particles in the powder bed. The bulk density is expressed in grams per millilitre (g/ml) although the international unit is kilogram per cubic metre (1 g/ml = 1000 kg/m3 ) because the measurements are made using cylinders (Anonymous, 2012). In the experiment, the bulk density was obtained by adding 14.2565g of the ginger powder in the density. Then, calculate the density by using the equation mass per volume. Apparently, the result of tapped and untapped was taken two times to get an actual average. Table 3.2 below shows that the volume occupied by weight of sample (tapped and

Moreover, the result of water activity (Aw) analysis obtained was 0.018. Base on the theory that related, water activity (aw) is one of the most critical factors in determining quality and safety of the goods you consume every day. Water activity affects the shelf life, safety, texture, flavor, and smell of foods. It is also important to the stability of pharmaceuticals and cosmetics. While temperature, pH and several other factors can influence if and how fast organisms will grow in a product, water activity may be the most important factor in controlling spoilage. Most bacteria, for example, do not grow at water activities below 0.91, and most molds cease to grow at water activities below 0.80. By measuring water activity, it is possible to predict which microorganisms will and will not be potential sources of spoilage. Water activity–not water content–determines the lower limit of available water for microbial growth (Morison,