چکیده (انگلیسی):

The aim of this work was to study the acid neutralization
characteristics of microwave-dried sucralfate gel in relation
to the water content and physical structure of the substance.
Several dried sucralfate gels were compared with humid
sucralfate gel and sucralfate nongel powder in terms of neutralization
rate and buffering capacity. Humid sucralfate gel
and microwave-dried gel exhibited antacid effectiveness. In
particular, the neutralization rate of dried gel powders was
inversely related to the water content: as the water content
of dried powders decreased, the acid reaction rate linearly
increased. The relationship was due to the different morphology
of dried sucralfate gels. In fact, the porosity of the
dried samples increased with the water reduction. However,
the acid neutralization equivalent revealed that the
dried sucralfate gel became more resistant to acid attack in
the case of water content below 42%. Then, the microwave
drying procedure had the opposite effect on the reactivity of
the aluminum hydroxide component of dried sucralfate gel
powders, since the rate of the reaction increased whereas the
buffering capacity decreased as the amount of water was
reduced.