Table 1.
Optimization of different effervescent ingredients.
| Code | Citric Acid (mg) | Tartaric Acid (mg) | Sodium Bicarbonate (mg) | Effervescence Time (sec) | pH |
|---|---|---|---|---|---|
| P1 | 84.0 | 166.0 | 250.0 | 54.00 ± 0.31 | 5.63 ± 0.23 |
| P2 | 80.0 | 160.0 | 240.0 | 55.00 ± 0.46 | 5.61 ± 0.11 |
| P3 | 74.0 | 146.0 | 220.0 | 46.00 ± 0.38 | 5.60 ± 0.21 |
| P4 | 74.0 | 160.0 | 220.0 | 42.00 ± 0.21 | 5.67 ± 0.35 |
| P5 | 40.0 | 80.0 | 120.0 | 51.00 ± 0.51 | 5.23 ± 0.24 |
| P6 | 120.0 | 0.0 | 80.0 | 43.00 ± 0.53 | 4.48 ± 0.32 |
| P7 | 120.0 | 0.0 | 90.0 | 45.00 ± 0.42 | 4.43 ± 0.21 |
| P8 | 120.0 | 0.0 | 120.0 | 46.00 ± 0.34 | 4.53 ± 0.23 |
| P9 | 0.0 | 120.0 | 120.0 | 30.00 ± 0.22 | 4.42 ± 0.43 |
| P10 | 0.0 | 250.0 | 250.0 | 28.00 ± 0.37 | 4.27 ± 0.26 |
| P11 | 84.0 | 84.0 | 250.0 | 54.00 ± 0.71 | 4.42 ± 0.27 |
| P12 | 84.0 | 126.0 | 250.0 | 50.00 ± 0.11 | 4.39 ± 0.31 |
| P13 | 84.0 | 252.0 | 250.0 | 37.00 ± 0.41 | 4.27 ± 0.26 |
| P14 | 84.0 | 336.0 | 250.0 | 24.00 ± 0.45 | 4.25 ± 0.35 |
| P15 | 166.0 | 166.0 | 250.0 | 28.00 ± 0.36 | 4.31 ± 0.21 |
| P16 | 42.0 | 84.0 | 250.0 | 55.00 ± 0.43 | 4.58 ± 0.41 |
| P17 | 63.2 | 84.0 | 250.0 | 43.00 ± 0.53 | 4.52 ± 0.32 |
| P18 | 126.0 | 84.0 | 250.0 | 31.00 ± 0.45 | 4.40 ± 0.49 |
| P19 | 168.0 | 84.0 | 250.0 | 54.00 ± 0.32 | 4.32 ± 0.25 |
| P20 | 0.0 | 84.0 | 250.0 | 54.00 ± 0.41 | 4.52 ± 0.27 |
| P21 | 84.0 | 0.0 | 250.0 | 42.00 ± 0.44 | 4.75 ± 0.32 |
| P22 | 168.0 | 0.0 | 250. | 36.00 ± 0.42 | 4.49 ± 0.30 |
| P23 | 126.0 | 0.0 | 250.0 | 58.00 ± 0.18 | 4.59 ± 0.28 |
| P24 | 126.0 | 0.0 | 125.0 | 78.00 ± 0.39 | 4.58 ± 0.41 |
| P25 | 126.0 | 0.0 | 187.5 | 48.00 ± 0.52 | 4.54 ± 0.29 |
| P26 | 126.0 | 0.0 | 375.0 | 55.00 ± 0.22 | 4.55 ± 0.22 |
| P27 | 126.0 | 0.0 | 500.0 | 39.00 ± 0.37 | 4.52 ± 0.31 |