Search results
Results from the WOW.Com Content Network
Class III – low permeability, high solubility . Example: cimetidine; The absorption is limited by the permeation rate but the drug is solvated very fast. If the formulation does not change the permeability or gastro-intestinal duration time, then class I criteria can be applied. Class IV – low permeability, low solubility . Example: bifonazole
Esterification is also used to control solubility. For example, stearate and estolate esters of drugs have decreased solubility in gastric fluid. Later, esterases in the gastrointestinal tract (GIT) wall and blood hydrolyze these esters to release the parent drug. Coatings on a tablet or pellet may act as barriers to reducing the dissolution rate.
Interactions with other drugs/foods: Interactions with other drugs (e.g., antacids, alcohol, nicotine) Interactions with other foods (e.g., grapefruit juice, pomello, cranberry juice, brassica vegetables) Transporters: Substrate of efflux transporters (e.g. P-glycoprotein) Health of the gastrointestinal tract; Enzyme induction/inhibition by ...
The drug has very low solubility and sometimes can crystallize in the kidneys, due to its first pK a of around 10. [clarification needed] This is a very painful experience, so patients are told to take the medication with copious amounts of water.
Crystallization separates a product from a liquid feed stream, often in extremely pure form, by cooling the feed stream or adding precipitants that lower the solubility of the desired product so that it forms crystals. The pure solid crystals are then separated from the remaining liquor by filtration or centrifugation.
Solubility in water can be estimated from the number of hydrogen bond donors vs. alkyl sidechains in the molecule. Low water solubility translates to slow absorption and action. Too many hydrogen bond donors, on the other hand, lead to low fat solubility, so that the drug cannot penetrate the cell membrane to reach the inside of the cell.
The majority of pre-packaged foods are required to list all ingredients, including all food additives such as color; however section B.01.010 (3)(b) of the Regulations provide food manufacturers with the choice of declaring added color(s) by either their common name or simply as "colour". [24] The maximum permitted level of tartazine is 300 ppm ...
Common sources include egg yolk, [7] marine foods, soybeans, [7] milk, rapeseed, cottonseed, and sunflower oil. It has low solubility in water, but is an excellent emulsifier. In aqueous solution, its phospholipids can form either liposomes, bilayer sheets, micelles, or lamellar structures, depending on hydration and temperature.