A1 Refereed original research article in a scientific journal
Electrostatic measurements on lactose-glucose mixtures
Authors: Murtomaa M, Laine E
Publisher: ELSEVIER SCIENCE BV
Publication year: 2000
Journal:Journal of Electrostatics
Journal name in sourceJOURNAL OF ELECTROSTATICS
Journal acronym: J ELECTROSTAT
Volume: 48
Issue: 2
First page : 155
Last page: 162
Number of pages: 8
ISSN: 0304-3886
DOI: https://doi.org/10.1016/S0304-3886(99)00063-7
Abstract
This paper presents the results of an experimental study on electrostatic behavior of lactose and glucose which are commonly used in the pharmaceutical industry as additives. Resistivities and frictional charging of samples with different proportions of lactose and glucose were measured. Powder samples were charged by sliding them down into the Faraday's cup via a pipe. Resistivity was found to follow a linear relationship with the concentration but the nature of frictional charging changed considerably when mixtures were charged instead of pure additives. Both pure additives charged positively when slid into the Faraday's cup via a glass pipe but some mixtures became negatively charged due to powder-powder contacts within the flow and near the pipe surface. (C) 2000 Elsevier Science B.V. All rights reserved.
This paper presents the results of an experimental study on electrostatic behavior of lactose and glucose which are commonly used in the pharmaceutical industry as additives. Resistivities and frictional charging of samples with different proportions of lactose and glucose were measured. Powder samples were charged by sliding them down into the Faraday's cup via a pipe. Resistivity was found to follow a linear relationship with the concentration but the nature of frictional charging changed considerably when mixtures were charged instead of pure additives. Both pure additives charged positively when slid into the Faraday's cup via a glass pipe but some mixtures became negatively charged due to powder-powder contacts within the flow and near the pipe surface. (C) 2000 Elsevier Science B.V. All rights reserved.
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