Tag Archives: BET

Krypton surface area and water sorption for common pharmaceutical excipients

The GAB (Guggenheim, Anderson, and de Boer) equation [1, 2, 3] is a widely referenced model that is often used for the characterization of pharmaceuticals, excipients, and food [4, 5, 6, 7].   Three excipients: lactose, gelatin, and talc were characterized in a single sorption instrument using krypton adsorption and BET modeling to determine the as-received surface area, water sorption, and then krypton sorption to determine the impact of water sorption on the BET surface area.   Continue reading

Automatic selection of data points and optimization of BET surface area

The selection of data used for fitting BET surface area is often an easy process using the MicroActive software.  A broad range of isotherm data is selected and then the BET fit may be further refined to yield the specific surface area of a material.  The process for data selection and optimization has been fully automated using the BET surface area rules advocated by Professor Jean Rouquerol, CNRS Marseille, FR.  Prof. Rouquerol recommends the following criteria:
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