Effect of water for constitution on the stability of ampicillin suspension

The effect of different types of water, viz distilled, freshly boiled, cooled and tap water from four different districts on the stability of ampicillin suspension was studied. The possible cause of progressive decomposition of the antibiotic as a result of certain types of tap water was explained as being due to the higher microbial content of the water. Distilled water and freshly-boiled and cooled tap water were recommended to be used for reconstitution to avoid this decomposition

Albothyl discolouration and its effect on its protein recipitation efficacy

The effect of temperature on the discoloration of Albothyl solution was studied. It was proved that discoloration is a function of temperature, and the oxidation takes place leads to formation of dye which integrated in the polymer. It has been demonstrated that amount of oxidation product does not affect its protein precipitation efficacy

In vitro predictability, in vitro dissolution of theophyllin

Theophylline sustained release tablet, Quibron 300 mg, was tested by USP. rotating basket over a period of 12 hours. In vivo test was carried on over a period of 24 hours. The percent absorbed from the tablet correlate extremely well with dissolution profile over 12 hour period. It was proved that there is nearly a 1:1 correlation of in vitro and in vivo data