Experiment No.

Aim: To prepare, standardize and submit herbal Tablets.

Objectives: To develop the ability to prepare and standardize herbal formulation.

Requirements:
Apparatus: punching machine.
Chemicals: Lactose, Sodium sachrine, Talc, Magnesium stearate

Crude Drug: Cinnamon

References:
1. Text book of Industrial Pharmacognosy, by A. N. Kalia, First edition, 2005, CBS
Publishers and Distributors Pvt. Ltd.

Introduction:
Tablet is defined as a compressed solid dosage form containing medicaments with or without
excipients. According to the Indian Pharmacopoeia Pharmaceutical tablets are solid, flat or
biconvex dishes, unit dosage form, prepared by compressing a drugs or a mixture of drugs, with
or without diluents. They vary in shape and differ greatly in size and weight, depending on
amount of medicinal substances and the intended mode of administration. It is the most popular
dosage form and 70% of the total medicines are dispensed in the form of Tablet. All medicaments
are available in the Tablet form except where it is difficult to formulate or administer.
Formula

Sr. No. Ingredients in mg Quantity given Quantity taken

1 Cinnamon 100 100
2 Lactose 290 290
3 Sodium sachrine 2 2
4 Talc 4 4
5 Magnesium stearate 4 4
 Procedure:
1. Weigh all the excipients along with API as shown in table.
2. Pass the ingredients individually through sieve no 60.
3. Mix all ingredients thoroughly excluding glidant and lubricant.
4. Mix the powder blend thoroughly with talc and magnesium stearate.
5. Compress 400 mg tablet by direct compression method using punching
machine andevaluate.
EVALUATION STUDIES: All the formulated tablets are subjected to following
evaluationparameters.
A. Organoleptic Properties:
The herbal tablet is evaluated for various organoleptic parameters such as colour,
odour, andtaste.
a) Color examination: The tablets are taken into watch glasses and placed against
Gravity.white back ground in white tube light. It is observed for its color by naked
eye.
b) Odour examination: The tablets are smelled individually. The time interval
among twosmelling is kept 2 minutes to nullify the effect of previous smelling.
c) Taste examination: The tablets are examined for its taste on taste buds of the tongue.
B. Thickness: The thickness of the tablets is determined using Vernier calipers.
Generally, 20 tablets from each batch are used and average thickness is calculated
C. Hardness: Tablet require a certain strength or hardness and resistance to friability
towithstand mechanical shakes of handling in manufacture, packaging, and shipping.
Hardness generally measures the tablet crushing strength. Hardness of the tablet is
measured by hardness tester. Generally, 20 tablets from each batch are used and
average hardness is calculated
D. Friability: Friability of tablet is measured by friabilator test apparatus. Generally, 20
tablets from each batch are used and average Friability is calculated
E. Weight variation test: Every individual tablet in a batch should be in uniform weight
and weight variation in within permissible limits. By randomly selecting and weighing
20 tablets, the average weight is determined.
F. Disintegration time: Six tablets are placed in the tubes along with a plastic disk over
 the tablets. The disk imparts pressure on the tablets. The tubes are allowed to move up
and down in the media as 29-32 cycle per minute in water media maintained at 370C.
Time required to pass all tablets through the mesh is determined as its disintegration
time.

EVALUATION TESTS:

Sr. Test Observation

No.
1 Colour
2 Odour
3 Taste
4 Thickness
5 Hardness
6 Friability
7 Weight variation
8 Disintegration time

Result: