Fine Lactose Research Articles

The tensile strength and consolidation of lactose coated with non-ionic surfactants I. Powder

The tensile strength and the resistance to consolidation by pressure or tapping of fine lactose powder coated with increasing amounts of a series of non-ionic surfactants were examined. At a constant packing fraction, both the tensile strength and the resistance to consolidation initially decreased to minima when the coating was monomolecular and then increased as the additive formed pendular bonds between the particles. The packing fraction of the powder after 100 taps increased to a maximum, and then decreased as the amount of the coating material present was increased. Cheng's expression for tensile strength has been used to compare the forces that operate between the particles of the coated and the uncoated powders.

The tensile strength and consolidation of lactose coated with non-ionic surfactants II. Tablets

The tensile strengths of tablets made from fine lactose powder coated with increasing amounts of non-ionic surfactants (Spans) have been measured using the diametral compression test, and their compression characteristics have been investigated. The tensile strengths of the tablets decreased, and their packing fractions increased at any compression pressure as the amount of the coding material was increased. The results have been analyzed using Cheng's equat on for the tensile strength and the compression equation of Heckel. The terms in these equations varied systematically with the amounts of the surfactant in the powders used for tabletting.

The effect of temperature on the tensile strength and densification of lactose powder coated with fatty acids

The tensile strength and the resistance to densification of fine lactose powder coated with increasing amounts of a series of fatty acids were examined over a range of temperatures from —10° to +53 °C. At a constant packing fraction and selected homologous temperatures both the tensile strength and the resistance to densification initially increase then decrease to minima and finally increase again as the amount of fatty acid present is increased. These results are explained in terms of the successive lubricating and binding action of the fatty acids.

The use of glidants to improve the flowability of fine lactose powder

The use of glidants to improve the flowability of fine lactose powder