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ERIC Number: EJ1062369
Record Type: Journal
Publication Date: 2015-May
Pages: 4
Abstractor: As Provided
Reference Count: 16
ISBN: N/A
ISSN: ISSN-0021-9584
Introducing Students to Rheological Classification of Foods, Cosmetics, and Pharmaceutical Excipients Using Common Viscous Materials
Faustino, Ce´lia; Bettencourt, Ana F.; Alfaia, Anto´nio; Pinheiro, Lídia
Journal of Chemical Education, v92 n5 p936-939 May 2015
Rheological measurements are very important tools for the characterization of the flow and deformation of a material, as well as for optimization of the rheological parameters. The application and acceptance of pharmaceutical formulations, cosmetics, and foodstuffs depends upon their rheological characteristics, such as texture, consistency, or viscosity, which also influences their stability and bioavailability. This article describes a simple 2 h laboratory procedure for the rheological characterization of some foods, cosmetics, and pharmaceutical excipients using a digital Brookfield viscometer. The experiment was designed to introduce basic rheological concepts to undergraduate Health Science students, such as Pharmacy and Biochemistry students, allowing them to perform viscosity measurements of ideal and nonideal fluids and to classify the flow behavior based on the experimental flow curves of common viscous materials.
Division of Chemical Education, Inc and ACS Publications Division of the American Chemical Society. 1155 Sixteenth Street NW, Washington, DC 20036. Tel: 800-227-5558; Tel: 202-872-4600; e-mail: eic@jce.acs.org; Web site: http://pubs.acs.org/jchemeduc
Publication Type: Journal Articles; Reports - Descriptive
Education Level: Higher Education; Postsecondary Education
Audience: N/A
Language: English
Sponsor: N/A
Authoring Institution: N/A