AJPHR

American Journal Of Pharmacy And Health Research

ISSN NO.: 2321-3647
DOI: 10.21276/ajphr
July 2019 Issue 7
1

Formulation and Comparative Evaluation of Diclofenac Aqua Gel by Using Various Polymers

Smita More*, Mohini Upadhyay, Sohini Ganguly

PES’s Modern College of Pharmacy (For Ladies), Moshi, Tal- Haveli

ABSTRACT

Aqua gel is a polymeric gel formulated by using crosslinking agent to form a network of crosslinked polymer chains. It is a hydrophilic structure with capability of holding water in their three-dimensional networks. Formulation and comparative evaluation of Diclofenac aqua gel by using various polymers have been carried out to check efficient concentration of various polymers as well as to choose an appropriate polymer. Diclofenac has chosen as an active pharmaceutical ingredient which have tendency to cause acidity or GI irritation when comes in contact with GI fluid. Avoidance of such side effect is one of the motives of this research. Administration of Diclofenac trans dermally will avoid to get contact with GI fluid as well as avoid GI irritation. In this research various concentration of polymer has been taken to compare between polymer concentration as well as various polymer efficiency.

Keywords: Aqua gel, Hydrogel, topical gel, Diclofenac gel, hydrophilic gel.

 

2

Synthesis, Characterization of substituted 4-(bromomethyl)-N-(4-ethyl-6-methylpyrimidin-2-yl)benzamide Derivatives and Evaluation of their Anti-microbial activity.

M.Vijaya Laxmi1, Guguloth Ravi2*, A.Ravinder Nath1*

1.Department of Pharmacy & Bio-Technology, University College of Technology, Osmania University, Hyderabad-500007, Telanagana State.

2.Department of Chemistry, University College of Science, Osmania University, Hyderabad-500007, Telangana State

ABSTRACT

The substituted 4-(bromomethyl)-N-(4-ethyl-6-methylpyrimidin-2-yl) benzamide derivatives 6a-k has been synthesis from reaction in between substituted 4-ethyl-6-methylpyrimidin-2-amine and 4-(bromomethyl)benzoyl bromide 5 in presence of KOH. Type of aldol condensation reaction in between aldehydes and ketones to form ?,?-Unsaturated carbonyl compounds3 this compound has been reacted with guanidine in presence of dry alcohol to convert 4-ethyl-6-methylpyrimidin-2-amine4.Chemical structures of all the new compounds were established by IR, 1H, 13C NMR, MS and elemental data. The compounds 6a-k were evaluated for their antibacterial activity against Gram-positive bacteria vizBacillus subtilis, Bacillus sphaericus and Staphylococcus aureus, and three Gram-negative bacteria viz. Pseudomonas aeruginosa, Klebsiella aerogenes and Chromobacterium violaceum  and also evaluate their antifungal activity against Candida albicans (C.albicans)(ATCC 10231), Aspergillus fumigates(A.fumigatus) (HIC 6094), Trichophyton rubrum(T. rubrum) (IFO 9185), and Trichophyton mentagrophytes(T. mentagrophytes) (IFO 40996) Amongst them, compounds containing [3-hydrophenyl] moiety 6d, [3-chlorophenyl] moiety 6f and [4-nitrophenyl] moiety 6h showed significant antibacterial and antifungal activity, almost equal/more than the activity of the standard drugs Streptomycin and Amphotericin-B. Further, the compounds 6a-k were also screened for Most of these new compounds showed appreciable activity against test bacteria and fungi and emerged as potential molecules for further development.

Keywords: Synthesis,4-(bromomethyl)-N-(4-ethyl-6-methylpyrimidin-2-yl) Benzamide, antibacterial activity, antifungal activity.  

3

Comparative Study of Different Varieties of Polished and Unpolished Rice of Ghoti Region

Darshana Varma*, Y. V. Ushir, Prasad Kharche

S.M.B.T. Institute of D. Pharmacy, Dhamangaon, Dist. Nashik, India 

ABSTRACT

Rice (Oryza sativa Linn.) is one of the most widely consumer food for large part of human population. In India agricultural commodity with 3rd highest worldwide population. The present work is to comparative between polished and unpolished rice of different varieties of rice of Ghoti region and varieties of rice selected are Kolpi and Indrayani rice for my work. The comparative between the rice can identify by Estimation of Total carbohydrate, Estimation of Total protein and Estimation of Total starch. With the main object is to know phytochemical between varieties of polished and unpolished rice, to identify nutritious in varieties of rice, To spread scientific awareness of polished and unpolished rice and to identify adulterant.

Keywords: Total carbohydrate, Total starch and Total protein