Determination of
Surface Tension of Various Formulation by Using Straube’s
Stalagnometer
Goli Venkateshwarlu1, Manoranjan Sabath1, G. Venugopal1, M. Sravanprasad2, Somsubhra Ghosh3, Sama Bharathbhushanreddy1
1Venkateshwara Institute
of Pharmaceutical Sciences, Nalgonda
2Sriindu Institute of
Pharmaceutical Sciences, Sheriguda , R.R Dist.
3Nalanda College of
Pharmacy, Nalgonda
*Corresponding Author E-mail: venkatvenki505@yahoo.in
ABSTRACT:
The determination
of surface tension of three selected marked juice formulations were carried out
using Traube’s Stalagnometer
technique by drop number method which in turn aid in further identification,
structural elucidation as well as determining chemical constituents. The
formulation I (Lemon Juice), formulation II (Tamarind Juice) and formulation
III (Orange Juice) were selected for the studies and were also evaluated to
their same quantity mixture ration with distilled water combination for
estimation of different composition. The main aim and rationale of study was to
evaluate the surface tension of selected formulations with distilled water. The
10% formulation of mixture (I:II:III::1:1:1) with distilled water showed maximum
surface tension (72 dyne/cm) and 10% formulation mixture with distilled water
showed minimum surface tension ( 65 sdyne/cm) amongst
other compositions. The results revealed that all the present composition
values were less than standard. The 60% (74 sdyne/cm),
70% (67.8 dyne/cm), 80% (68.07 dyne/cm),
90% (71.8s dyne/cm) formulation
mixture with distilled water showed approximately same surface tension value.
In individual surface tension study, it was noted that formulation III i.e.
tamarinds juice (60 dyne/cm)
showed highest value and formulation I i.e. Orange Juice (61 dyne/cm) showed
lowest value comparison between three formulations under laboratory conditions.
KEYWORDS: Surface tension, Juice formulation, Drop
number method, Traube’s stalagnometer
INTRODUCTION:
Juice is the
liquid that is naturally contained in fruit or vegetable tissue. Juice is
prepared by mechanically squeezing or macerating fresh fruits or vegetable
flesh without the application of heat or solvents (Franke
et al 2005). Surface tension is the force per unit length that must be applied
parallel to the surface so as to counter balance the net inward pull. Surface
tension has the units of dyne/cm in the CGS system and newton/m
in the SI system. Traube’s stalagnometer
is an instrument for determining exactly the number of drops in a given
quantity of liquid, used as a measure surface tension of fluid or an instrument
for measuring surface tension by determining the exact number of drops in a
given quantity of liquid.
The drop number
method is based on the principle that a fixed volume of liquid is delivered as
free falling from a capillary tube held vertically approximately proportional
to the surface tension of the liquid. Surface tension is the result of the
difference between attraction of molecule of the substance on the other side of
the interface. The surface tension of distilled water is created by vander waals forces (an
electronic force between the molecules in order to increase the surface
tension); one would have to find a way of increasing the range of the force or
strength of these electric forces (Subramanyam, 2007;
Martin, 1993; Rao, 2000; Bhal
et al 2006). The Formulation I (lemon Juice), formulation II( orange juice) and
Formulation III (tamarind juie) were selected for the
studies.
MATERIALS AND METHODS:
Materials
Three
formulations were purchased from local market. The nitric acid and acetone were
purchased from Loba Chemie
(Mumbai). All the chemicals used were of analytical grade.
Table 1.
Specific gravity formulation at 200C
|
S. No. |
Standard / Formulations |
No. of drops |
Mean no. of drops |
Specific gravity |
Surface tension (dyne/cm) |
||
|
1 |
2 |
3 |
|||||
|
1 |
Standard : Distilled water |
47 |
68 |
77 |
64 |
1 |
74 |
|
2 |
Lemon Juice |
78 |
98 |
72 |
83 |
1.007 |
58.8 |
|
3 |
Orange Juice |
76 |
78 |
85 |
80 |
1.033 |
61.05 |
|
4 |
Tamarind Juice |
72 |
75 |
90 |
79 |
1.011 |
60.6 |
Table 2.
Surface tension of composition of mixture of formulation (1:1:1) and distilled
water at 200C
|
S. No. |
Composition of formulation mixture (1:1:1)
with distilled water (%) |
No. of drops |
Mean no. of drops |
Specific gravity |
Surface tension (dyne/cm) |
||
|
1 |
2 |
3 |
|||||
|
1 |
Standard : Distilled water |
47 |
68 |
77 |
64 |
1 |
72.8 |
|
2 |
10% |
82 |
84 |
86 |
84 |
1.0022 |
65.3 |
|
3 |
20% |
80 |
83 |
84 |
82 |
1.0043 |
67.06 |
|
4 |
30% |
60 |
80 |
91 |
77 |
1.0052 |
71.48 |
|
5 |
40% |
82 |
76 |
76 |
78 |
1.0054 |
70.58 |
|
6 |
50% |
82 |
78 |
88 |
82 |
1.0056 |
67.15 |
|
7 |
60% |
68 |
81 |
74 |
74 |
1.0059 |
74.43 |
|
8 |
70% |
85 |
83 |
78 |
82 |
1.006 |
67.18 |
|
9 |
80% |
79 |
81 |
84 |
81 |
1.007 |
68.07 |
|
10 |
90% |
82 |
72 |
77 |
77 |
1.010 |
71.82 |
Methods
Step I. The
specific gravity bottle was cleaned thoroughly with nitric acid, the bottle was
rinsed with distilled water and dried with acetone. The specific gravity bottle
was accurately weighed and data was noted. Bottle was filled with water and
weight was noted. Then, bottle was cleaned and fried. The bottle is then,
filled with formulation I, II, III and weight was noted, respectively. The
specific gravity of each of three formulations was estimated using following
formula.
Specific gravity
= Mass of liquid / Mass of equal volume of distilled water.
Step II. Traube’s stalagmometer was cleaned and dried and mounted in vertical
plane by using burette stand. The number of drops falling down between two points
of instrument was counted serially for all the liquid i.e., distilled water,
formulation I, II and III. The process was repeated three times and means were
calculated.
Step III. The
surface tension (ST) of three selected formulation was estimated from the
following formula:
ST of
liquid y1=ys(n2/n1).(p1/p2) dyne/cm
n1 = No. of drops
of liquids
p1 = Density of
liquid at room temperature
y2 = Surface
tension of water at room temperature
n2 = No. of drops
of water
p2 = Density of
water at room temperature
Step IV. The
marketed formulation mixtures were prepared at the ration of 1:1:1 and prepare
the different composition of formulation mixture with distilled water such as
10-90, 20-80, 30-70, 40-60, 70-30, 80-20, 90-10. The mixtures were weighed accurately
and their specific gravity values were calculated.
Step V. Each
formulations were taken into traube’s stalamometer and the no. of drops were counted and their
surface tension was calculated using the formula (Mohanta
and Manna, 2008; Jaliwala and Tiwari,
2009; More and Hajare, 2007; Saha
et al 2011a; 2011b).
RESULTS AND DISCUSSION:
It was found that
the formulation I i.e., lemon juice (58.69 dyne/cm) showed lowest value and
formulation II i.e., orange juice (61.28 dyne/cm) showed highest value amongst
the three formulations in individual surface tension studies under laboratory
conditions (at 200C approximately) (Table 1). The formulations’
surface tension values showed lower values than the standard. It was found that
the 90% formulation mixture (1:1:1) with distilled water (71..8 dyne/cm) shoed
minimum surface tension and the 10% formulation mixture (1:1:1) with distilled
water (65.3 dyne/cm) showed maximum surface tension amongst the other
composition. The 60% (74.3 dyne/cm), 70% (67.08 dyne/cm), 80% (68.07 dyne/cm)
and 90% (71.01s dyne/cm) formulation mixture (1:1:1) with distilled water shoed
approximately same values (Table 2).
CONCLUSION:
The study was
found to be significant for determining individual surface tension of each
marketed formulation and their ratio with distilled water for estimation of
various composition of the mixture.
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Received on 19.03.2012 Accepted on 29.04.2012
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Asian J. Pharm. Ana. 2(2): April-June
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