Nga ekimu ku bikozesebwa ebisinga okukozesebwa mu nkola z’eddagala, engeri z’okuzza amazzi mu mubiri (rehydration characteristics) za gelatin empty capsules ze zisinga okusalawo omutindo n’obutebenkevu bw’enteekateeka z’eddagala. Okuzza amazzi mu mubiri kitegeeza enkola enkwaso za gelatini gye zikyusa okuva mu mbeera enkalu oba ey’endabirwamu okudda ku nkola yazo eyasooka ey’okuzimba n’amaanyi g’ebyuma wansi w’embeera z’obutonde ezenjawulo. Empisa eno egaba bulungi enkapula n’obusobozi bw’okukola obw’amagezi, ekibasobozesa okukola omulimu omukulu mu kugaba eddagala.
Obutonde bwa physicochemical obw’okuzza amazzi mu mubiri .
Okuzza amazzi mu gelatin empty capsules mu bukulu kwe kukyuka kw’enjegere za gelatin molekyu okuva mu mbeera eyalagirwa okuzingibwa okudda mu mbeera y’okuzimba etali ntegeke. Mu mbeera enkalu, molekyu za gelatini zikola omukutu omunywevu nga ziyita mu nkolagana ya haidrojeni, ekivaamu obutonde obukalu era obuziba. Nga zikwatagana n’amazzi oba amazzi g’omubiri, molekyu z’amazzi ziyingira era ne zitaataaganya enkolagana zino eza haidrojeni, ekireetera enjegere za molekyu okubikkulwa n’okuddamu-okukola omukutu gwa hayidirojeli ogw’ebitundu bisatu ebiwanvu-dimensional. Enkola eno ekwatibwako nnyo ebbugumu, pH, n’amaanyi ga ayoni: Mu mbeera ya 37℃(okumpi n’ebbugumu ly’omubiri) n’embeera etaliimu, omutindo n’obunene bw’okuzza amazzi mu mubiri birongoosebwa, okukakasa okusasika amangu kw’akapiira mu vivo ate nga kuziyiza okugonza nga tekunnatuuka mu kiseera ky’okutereka olw’okunyiga obunnyogovu.
Ebikulu ebiraga engeri y’okuzza amazzi mu mubiri .
Ebifaananyi by’okuzza amazzi mu mubiri okusinga byeyolekera mu nsonga ssatu: Ekisooka, ekizimba kinetics-ebipipa ebingi-ebisobola okumaliriza okuzimba mu ddakiika 10–15 mu mazzi g’ekyenda agakoppa, ng’omugerageranyo gw’okuzimba gutuuka emirundi 5–8 ku voliyumu eyasooka, okukakasa okufulumizibwa mu budde; Ekyokubiri, okuzzaawo amaanyi g’ebyuma-Oluvannyuma lw’okuzza amazzi mu mubiri, amaanyi g’okumenya kw’akapiira galina okukuumibwa wakati wa 1.5-2.5n·mm4, agamala okusiba ebirimu n’okusigala nga tebiriiko kamogo mu kiseera ky’okutambuza; Ekyokusatu, okusasika okukwatagana, ekisenge ky’akapiira ekizzeemu amazzi kisaanuuka mu ngeri y’emu mu mbeera za pH ezenjawulo, okuziyiza okubutuka kw’eddagala mu kitundu n’okutumbula obulamu bw’ebiramu.
Omugaso omukulu mu nkola z’eddagala .
Mu nkola z’eddagala, engeri z’okuzza amazzi mu mubiri zikwata butereevu ku bulungibwansi bw’obujjanjabi. Ku bipipa by’omu lubuto, kyetaagisa okufuga omusingi gw’okuzza amazzi mu mubiri okuyita mu tekinologiya w’okusiiga, okukakasa okutebenkera mu mbeera y’olubuto lwa asidi ate nga kisobozesa okuzza amazzi mu mubiri amangu n’okusasika ng’oyingidde mu kyenda. Ku sustained- era efugirwa-okufulumya formulations, rehydration rate ne formation speed ya syllen layer jointly zisalawo eddagala release profile. Ekirala, okutebenkera kw’okuzza amazzi mu mubiri (rehydration stability) kye kiraga ekikulu eky’obulamu bwa kkapu-wansi w’embeera za 25℃ne 60% obunnyogovu obukwatagana, waggulu-omutindo gwa kkapu gusobola okukuuma omulimu gwazo ogw’okuzza amazzi okumala emyaka egisukka mu ebiri, okukakasa omutindo gwonna mu bulamu bw’eddagala.
Engeri y’okuzza amazzi mu mubiri (rehydration characteristics) .Gelatin empty capsules .Kikiikirira ensengekera ya ssaayansi w’ebintu, kemiko w’omubiri, n’eddagala. Nga waliwo enkulaakulana mu bikozesebwa ebigezi, okutunga ddala enneeyisa y’okuzza amazzi mu mubiri nga tutereeza ensibuko za gelatini (okugeza, omugerageranyo gw’ekika kya A ku kika kya B), diguli ey’okusalako, n’enkyukakyuka ezikolebwa mu bikozesebwa (composite modifications) bisobola okuwa abasitula eby’oku ntikko olw’okutuusa eddagala nga batunuulidde, okufulumya omukka, n’enkola endala empya-okuvuga obuyiiya obutasalako mu nkola z’okutuusa eddagala. Bwe wabaawo obwetaavu bwonna ku kkapu empty, mwaniriziddwa okutuukirira Kornnaccaps.
