Amoxicillin chewable tablets intended for pediatric use: formulation development, stability evaluation and taste assessment.

To cover the unpleasant taste of amoxicillin (250 mg), maize starch (baby food) and milk chocolate were co-formulated. The raw materials and the final formulations were characterized by means of Dynamic Light Scattering (DLS), Differential Scanning Calorimetry (DSC) and Fourier-Transform Infrared (FT-IR) spectroscopy. To evaluate the taste masking two different groups of volunteers were used, according to the Ethical Research Committee of the Aristotle University of Thessaloniki. The optimization of excipients' content in the tablet was determined by experimental design methodology (crossed D-optimal). Due to the matrix complexity, amoxicillin was extracted using liquid extraction and analyzed isocratically by HPLC. The developed chromatographic method was validated (%Recovery 98.7-101.3, %RSD = 1.3, LOD and LOQ 0.15 and 0.45 µg mL-1 respectively) according to the International Conference on Harmonization (ICH) guidelines. The physicochemical properties of the tablets were also examined demonstrating satisfactory quality characteristics (diameter: 15 mm, thickness: 6 mm, hardness <98 Newton, loss of mass <1.0%, disintegration time ∼25min). Additionally, dissolution (%Recovery >90) and in vitro digestion tests (%Recovery >95) were carried out. Stability experiments indicated that amoxicillin is stable in the prepared formulations for at least one year (%Recovery <91).

Assessment, modeling and optimization of parameters affecting the formation of disinfection by-products in water.

This study focused on (a) the development of a screening methodology, in order to determine the main experimental variables affecting chlorinated and brominated disinfection by-product (DBP) formation in water during chlorination experiments and (b) the application of a central composite design (CCD) using response surface methodology (RSM) for the mathematical description and optimization of DBP formation. Chlorine dose and total organic carbon (TOC) were proven to be the main factors affecting the formation of total chlorinated DBPs, while chlorine dose and bromide concentration were the main parameters affecting the total brominated THMs. Longer contact time promoted a rise in chlorinated DBPs' concentration even in the presence of a minimal amount of organic matter. A maximum production of chlorinated DBPs was observed under a medium TOC value and it reduced at high TOC concentrations, possibly due to the competitive production of brominated THMs. The highest concentrations of chlorinated THMs were observed at chlorine dose 10 mg L(-1) and TOC 5.5 mg L(-1). The formation of brominated DBPs is possible even with a minimum amount of NaOCl in the presence of high concentration of bromide ions. Brominated DBPs were observed in maximum concentrations using 8 mg L(-1) of chlorine in the presence of 300 µg L(-1) bromides.