Please use this identifier to cite or link to this item: https://repository.sustech.edu/handle/123456789/18771
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dc.contributor.authorSanhori, Muzaffar Mohammed Osman-
dc.contributor.authorSupervisor, - Kamal Mohamed Saeed-
dc.date.accessioned2017-10-11T13:33:02Z-
dc.date.available2017-10-11T13:33:02Z-
dc.date.issued2017-08-10-
dc.identifier.citationSanhori, Muzaffar Mohammed Osman . Development and Validation of a Reversed Phase HPLC Method for Determination of Guaifenesin / Muzaffar Mohammed Osman Sanhori ; Kamal Mohamed Saeed .- Khartoum: Sudan University of Science and Technology, college of Science,2017 .- 38p.:ill. ;28cm .- M.Sc.en_US
dc.identifier.urihttp://repository.sustech.edu/handle/123456789/18771-
dc.descriptionThesisen_US
dc.description.abstractThe separation was conducted for guaifenesin by using octa decyl silane ( ODS 3) a reversed phase -HPLC column. Which was maintained at ambient temperature. The mobile phase consists of triethylamine buffer (pH = 6.5 ) and acetonitrile (75/25 v/v) which was delivered at a rate of 1 m /min. The analyte was detected using UV detector at the wavelength 225nm.The method is validated for its precision, limit of quantitiation (LOQ) linearity and robustness. The method was found to be linear over the concentration range 30-70 μg/ m (r2 =0.999). The retention time for guaifenesin was found to be 4.72 min. limit of quantitation of method is 10.98μg/m and limit of detection 0.036 μg/ m .en_US
dc.description.sponsorshipSudan University of Science and Technologyen_US
dc.language.isoenen_US
dc.publisherSudan University of Science and Technologyen_US
dc.subjectChemistryen_US
dc.subjectDetermination of Guaifenesinen_US
dc.subjectValidation of a Reverseden_US
dc.subjectPhase HPLC Methoden_US
dc.titleDevelopment and Validation of a Reversed Phase HPLC Method for Determination of Guaifenesinen_US
dc.title.alternativeتطوير وتحقق من صحة طريقة الطور العكسي للكروماتوغرافيا عالية الكفاءة لتقدير الغايفينيسينen_US
dc.typeThesisen_US
Appears in Collections:Masters Dissertations : Science

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