Table 5.
Evaluation parameters for the optimization of Sodium Starch Glycolate.
| Serial number |
Evaluation parameters | F1 (1%) |
F2 (2%) |
F3 (4%) |
F4 (6%) |
F5 (8%) |
F6 (10%) |
|---|---|---|---|---|---|---|---|
| 1 | Weight variation (IP) | Passed | Passed | Passed | Passed | Passed | Passed |
| 2 | Friability (%) | 0.8 | 0.8 | 0.1 | 0.3 | 0.1 | 0.1 |
| 3 | Hardness* (Kg/cm2) ± S.D | 2.2 ± 0.57 | 1.6 ± 0.28 | 1.5 ± 0.28 | 1.5 ± 0.32 | 2.0 ± 0.57 | 1.8 ± 0.28 |
| 4 | Disintegration time** (Sec) ± S.D | 80 ± 2.34 | 59 ± 6.67 | 42 ± 3.56 | 49 ± 6.38 | 78 ± 7.39 | 95 ± 6.97 |
*Average of three determinations.
**Average of six determinations.