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Goli Venkateshwarlu ¹, Manoranjan Sabath ¹, G. Venugopal ¹, M. Sravanprasad ², Somsubhra Ghosh ³, Sama Bharathbhushanreddy ¹

Affiliations
1 Venkateshwara Institute of Pharmaceutical Sciences, Nalgonda, IN
2 Sriindu Institute of Pharmaceutical Sciences, Sheriguda, R.R Dist., IN
3 Nalanda College of Pharmacy, Nalgonda, 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.

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M. Sravan Prasad ¹, Madhu ¹, G. Venkateshwalu ², Manoranjan Sabath ²

Affiliations
1 Sri Indu Instituite of Pharmacy, Sheiguda, R.R dist. 501510, IN
2 Venkateshwara Institute of Pharmaceutical Sciences, Chelapally, Nalgonda 508002, IN

Abstract

A rapid method was developed for the quantitative estimation of carbohydrates present in the different natural foodstuffs by UV-visible spectrophotometer. The sample extract of the raw rice, green gram, black gram, ground nut, guava, grape, banana, carrot, bean and milk were subjected by using anthrone as reagent for the quantitative estimation of the carbohydrate. These samples absorbance was read in UV-visible spectrophotometer at the wavelength of 750nm. The recommendation for the general population is that carbohydrate should supply 50 to 55 percent of total calories, and 130 grams per day (520 calories per day) for male and female adults and for athletes is between 55 and 65 percent of total calories.

Keywords

Food Stuffs, UV-Visible Spectrophotometer, Wavelength, Anthrone, Absorbance.

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