Issue Information :
روزنامه با شماره پیاپی سال 2005
Pages :
7
From page :
35
To page :
41
Abstract :
The effects of high static pressure on the polymorphic modifications A and B of famotidine were examined by differential scanning calorimetry, infrared and Raman spectroscopy, and X-ray powder diffractometry. The obtained effects appeared to differ significantly depending on whether they were monitored by DSC or any of the other above techniques. In particular, DSC measurements tend to deceptively amplify a tendency of the pure modification B to turn into the more stable form A under pressurization, while the spectroscopic methods and XRPD exhibit no essential change in the crystal structure of the metastable form B. The apparent morphological transformation in the pressed samples stems from the nature of the DSC method itself.
Journal title :
Food Microbiology
Serial Year :
2005
Journal title :
Food Microbiology
Record number :
1194078
Link To Document :
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