Tag Archives: water

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