Page 8 - Pharmaceutics III_ 02-06-01304_Fall 2025_ Pharm D_Electronic book
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helps to mask the unpleasant taste of medicinal agents . Using granules rather than fine
powders prevents uncontrolled and chaotic effervescence, and the larger granule size reduces
the rate of the effervescent action . They must be dissolved or dispersed in water before
ingestion .
Wet Method vs. Fusion Method for Effervescent Granules
The main goal of both methods is to blend the acid and base components (like citric acid,
tartaric acid, and sodium bicarbonate) to form uniform granules while preventing a premature,
chaotic reaction that would destroy the final product .
The Wet Method
The wet method involves using a liquid to form a coherent mass that is then sized into granules.
• Process Overview: This method uses an aqueous or hydro-alcoholic liquid (often
water or alcohol-water mixture) as the moistening or binding agent .
• Steps:
1. The powdered ingredients (acids, base, and drug) are blended.
2. A calculated amount of the binding liquid is slowly added to create a damp
mass.
3. This mass is passed through a sieve to form wet granules.
4. The granules are then dried in an oven to remove the solvent.
5. Finally, the dry granules are passed through another sieve to ensure the desired
size .
• Key Consideration: The amount of liquid must be carefully controlled to avoid
initiating the effervescent reaction prematurely. If too much water is added, the acids
and base will react fully, and the resulting granules will not effervesce as intended.
The Fusion Method
The fusion method relies on the water of crystallization present in one of the ingredients to serve
as the binding agent.
• Process Overview: This method utilizes the water released from the crystalline
components (like the monohydrate form of citric acid) when they are gently heated . The
released water acts as the binder.
• Steps:
1. The powder components are mixed, typically incorporating a crystalline
component like citric acid monohydrate .
2. The mixture is heated in a low-temperature oven or on a heated surface.
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