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Surface heterogeneity: Information from inverse gas chromatography and application to model pharmaceutical substances

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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
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