Results 1 to 10 of about 7,358 (216)

The development of Moringa leaves effervescent granules with effervescent agent of citric acid and sodium bicarbonate [PDF]

Pharmaciana, 2021
Moringa leaves are part of Moringa Oleifera, which have a high antioxidant content, therefore, it is beneficial for overcoming free radicals in the body.
Karina Citra Rani, Nani Parfati, Nikmatul Ikhrom Ekajayani, I Made Abdi Kurniawan, Ni Putu Wangi Kristiani   +4 more
doaj   +5 more sources

A Trihybrid Approach for Enhancing Crude Oil Recovery Using Effervescent‐Tablet‐Based Nanofluids [PDF]

Global Challenges
While nanofluids can contribute enormously to enhanced oil recovery (EOR) in the upstream sector, conventional nanofluids are produced using complex equipment and expertise, which is somewhat limiting.
Naser Ali, Husain Bahzad, Nawaf F. Aljuwayhel, Shikha A. Ebrahim, Abbas T. Hamoud, Hussain Al‐Mazidi, Huda B. Al‐Naser, Mohammad A. Al‐Attar, Sohaib Kholosy, Ayas Al‐Zanki, Mohammad Banyan, Mumayaz Alenezi   +11 more
doaj   +2 more sources

Characteristics of Egg White Effervescent Tablet with Different Effervescent Mix Concentration

Jurnal Ilmu dan Teknologi Hasil Ternak, 2021
Egg white is one source of protein that has many functions, including as an antimicrobial, antihypertensive, anti-cancer, and this can also be used as a preservative and sweetener.
Zakiah Wulandari, D. R. Pamungkas, H. Hamasyah, B. N. Polii   +3 more
doaj   +1 more source

Intragastric Carbon Dioxide Release Prolongs the Gastric Residence Time of Postprandially Administered Caffeine

Pharmaceutics, 2023
Sparkling water is said to increase gastric motility by the release of carbon dioxide, thereby potentially affecting the pharmacokinetics of orally administered drugs.
Stefan Senekowitsch, Constantin Foja, Toni Wildgrube, Philipp Schick, Christoph Rosenbaum, Julius Krause, Friederike Brokmann, Marie-Luise Kromrey, Stefan Engeli, Werner Weitschies, Michael Grimm   +10 more
doaj   +1 more source

PEMBUATAN MINUMAN INSTAN EFFERVESCENT DAUN PEGAGAN (Centella asiatica (L.) Urban) DENGAN PENAMBAHAN EFFERVESCENT MIX

Jurnal Pangan dan Agroindustri, 2021
ABSTRAK Penelitian pengaruh dari campuran effervescent terhadap sifat fisik dan kimiawi serta preferensi panelis pada serbuk effervescent daun pegagan. Rancangan penelitian dengan RAL yaitu tiga ulangan dan lima perlakuan.
Dini Novita Sari, Azizah
doaj   +1 more source

Title Formulasi dan evaluasi granul effervescent ekstrak daun binahong (Anredera cordifolia (Tenore) Steen.) [PDF]

Pharmaciana, 2016
The purpose of this research are to find out whether the formulation of effervescent granules from binahong leaves extract has met the standards for effervescent granules and determine the best formulation of effervescent granules.
Indah Fortuna Rahmawati , Prasojo Pribadi , Imron Wahyu Hidayat   +2 more
doaj   +1 more source

Preparation of Royal Jelly Effervescent Tablets and Determination of 10-HDA Dissolution

Shipin gongye ke-ji, 2022
Objective: To solve the problem of low dissolution rate of 10-hydroxy-2-decenoic acid (10-HDA) in royal jelly effervescent tablets. Methods: The disintegration time and gas production were used as evaluation indexes.
Wen SHEN, Lixin WU, Shuxing LIU, Mengyao YAN   +3 more
doaj   +1 more source

Preparation, Characterization and Evaluation of Flavonolignan Silymarin Effervescent Floating Matrix Tablets for Enhanced Oral Bioavailability

Molecules, 2023
The convenient and highly compliant route for the delivery of active pharmaceutical ingredients is the tablet. A versatile platform of tablets is available for the delivery of therapeutic agents to the gastrointestinal tract.
Sher Ahmad, Jamshaid Ali Khan, Tabassum Naheed Kausar, Mater H. Mahnashi, Ali Alasiri, Abdulsalam A. Alqahtani, Thamer S. Alqahtani, Ismail A. Walbi, Osama M. Alshehri, Osman A. Elnoubi, Fawad Mahmood, Abdul Sadiq   +11 more
doaj   +1 more source

REKAYASA TABLET EFFERVESCENT DARI TOMAT DAN DAUN KELOR DENGAN PERBEDAAN RASIO ASAM DAN BASA

Agrointek, 2022
This study aimed to produce the best formulation in the manufacture of effervescent derived from tomatoes and Moringa leaves with different acid-base ratio treatments.
Umar Hafidz Asy'ari Hasbullah, Finda Evita Marviana, Alpin Hidayatulloh, Tania Widiastuti   +3 more
doaj   +1 more source

Physical, Chemical, and Sensory Properties of Robusta Coffee Effervescent Tablets Formulated in Various Organic Acids

Coffee and Cocoa Research Journal, 2022
Coffee effervescent products are an innovation in coffee formulation. The compounds that play a role in effervescent are acids and bases. Type of organic acid give an impact on the effervescent characteristics.
Umar Hafidz Asy'ari Hasbullah, Miftahul Wahidatun Ni’mah, Endang Is Retnowati, Rini Umiyati   +3 more
doaj   +1 more source