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dc.title | Surface heterogeneity: Information from inverse gas chromatography and application to model pharmaceutical substances | en |
dc.contributor.author | Lapčík, Lubomír | |
dc.contributor.author | Otyepka, Michal | |
dc.contributor.author | Otyepková, Eva | |
dc.contributor.author | Lapčíková, Barbora | |
dc.contributor.author | Gabriel, Roman | |
dc.contributor.author | Gavenda, Aleš | |
dc.contributor.author | Prudilová, Barbora | |
dc.relation.ispartof | Current Opinion in Colloid and Interface Science | |
dc.identifier.issn | 1359-0294 Scopus Sources, Sherpa/RoMEO, JCR | |
dc.date.issued | 2016 | |
utb.relation.volume | 24 | |
dc.citation.spage | 64 | |
dc.citation.epage | 71 | |
dc.type | review | |
dc.language.iso | en | |
dc.publisher | Elsevier | |
dc.identifier.doi | 10.1016/j.cocis.2016.06.010 | |
dc.relation.uri | https://www.sciencedirect.com/science/article/pii/S1359029416300681 | |
dc.subject | Flow index | en |
dc.subject | inverse gas chromatography | en |
dc.subject | Powder rheology | en |
dc.subject | Scanning electron microscopy | en |
dc.subject | Surface energy analysis | en |
dc.subject | Surface energy distribution | en |
dc.subject | Thermal analysis | en |
dc.subject | Wetting | en |
dc.description.abstract | The general theory of electrokinetic phenomena strictly applies to ideal and rigid surfaces or particles. However, many interfaces are non-ideal with respect to both the surface smoothness and surface homogeneity. Detailed knowledge and understanding of the interface structure is often required for proper analysis of electrokinetic measurements. In this study, we investigate the option of studying surface heterogeneity using powder polycrystalline active pharmaceutical ingredients (APIs) as our model systems. We characterized these by a combination of physicochemical techniques, i.e. inverse gas chromatography surface energy analysis, SEM, thermal analysis and powder rheology, to assess the surface interface structure, topology, roughness, chemical heterogeneity and cooperative macroscopic behaviour. The latter characteristics are reflected in the three dimensional packing, which, in turn, affects the porosity and rigidity of the obtained powder bed. Such information is also of paramount interest for realizing proper fluid transport and dispersing or tableting API substances in the pharmaceutical industry. Notably, the 3D packing is affected not only by geometrical characteristics of the powders but also by the polarity and surface charge distribution. These characteristics can be correlated with surface energy data by means of surface energy profiles and surface energy distribution plots. © 2016 Elsevier Ltd | en |
utb.faculty | Faculty of Technology | |
dc.identifier.uri | http://hdl.handle.net/10563/1006573 | |
utb.identifier.obdid | 43874945 | |
utb.identifier.scopus | 2-s2.0-84978204657 | |
utb.identifier.wok | 000384778800008 | |
utb.identifier.coden | COCSF | |
utb.source | j-scopus | |
dc.date.accessioned | 2016-09-21T13:12:20Z | |
dc.date.available | 2016-09-21T13:12:20Z | |
dc.description.sponsorship | Teva Czech Industries; Ministry of Education, Youth and Sports of the Czech Republic [LO1305] | |
utb.contributor.internalauthor | Lapčík, Lubomír | |
utb.contributor.internalauthor | Lapčíková, Barbora | |
utb.fulltext.affiliation | Lubomír Lapčík a,b⁎, Michal Otyepka a, Eva Otyepková a, Barbora Lapčíková a,b, Roman Gabriel c, Aleš Gavenda c, Barbora Prudilová a a Regional Centre of Advanced Technologies and Materials, Department of Physical Chemistry, Faculty of Science, Palacky University, 17. Listopadu 12, 771 46 Olomouc, Czech Republic b Tomas Bata University in Zlín, Faculty of Technology, Inst. Foodstuff Technology, Nám. T.G. Masaryka 275, 760 01 Zlín, Czech Republic c Teva Czech Industries s.r.o., Ostravská 305/29, 747 70 Opava, Czech Republic ⁎ Corresponding author at: Regional Centre of Advanced Technologies and Materials, Department of Physical Chemistry, Faculty of Science, Palacky University, 17. Listopadu 12, 771 46 Olomouc, Czech Republic. Tel.: +420 732506770. E-mail address: lapcikl@seznam.cz (L. Lapčík). | |
utb.fulltext.dates | Received 22 March 2016 Received in revised form 11 June 2016 Accepted 21 June 2016 Available online 5 July 2016 | |
utb.fulltext.faculty | Faculty of Technology | |
utb.fulltext.faculty | Faculty of Technology | |
utb.fulltext.ou | Institute of Foodstuff Technology | |
utb.fulltext.ou | Institute of Foodstuff Technology |