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Abstract
Mahua fat in Suppository Bases-Part I
Author(s): AK Dolui, MD Kharya, MP Shrivastava
Dept. of Pharm. Sci., Dr. H. S. Gour Vishwavidyalaya, Sagar, M.P,
Correspondence Address:
A K Dolui Dept. of Pharm. Sci., Dr. H. S. Gour Vishwavidyalaya, Sagar, M.P
Dept. of Pharm. Sci., Dr. H. S. Gour Vishwavidyalaya, Sagar, M.P,
Correspondence Address:
A K Dolui Dept. of Pharm. Sci., Dr. H. S. Gour Vishwavidyalaya, Sagar, M.P
Mahua seed kernel contains 43.3 percent fat with a melting point of 36.5-38 degree. Suppository bases were formulated using different percentages of mahua fat, beeswax and spermaceti. Percentages boric acid and salicylic acid releases from these bases were compared with those from cocoa butter. Rheological and stability studies of the bases were also performed.
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