Modification to a Formulation for Optimal Performance: A Review
In a chemical reaction, reactant material transforms into product material, which has distinct physical and chemical properties from reactant material. Detectable changes are present in every chemical reaction, including colour changes, bubbling, heat evolution, heat absorption, light emission, and precipitate formation. Precipitation reactions, acid base reactions, and oxidation reduction reactions are the three primary types of reactions. The mole, also known as mol, is the unit of measurement for the quantity of atoms, ions, or molecules in a laboratory sample. The reactant that is totally consumed by a chemical reaction is known as a limiting reactant. It limits and regulates the amount of product produced; the other reactants are known as excess reactants. The amount of limiting reactant limits the amounts of product created and reactant consumed. The goal of this work is to identify the type of reaction occurring in the product, calculate the molar amount of each reactant that forms the greatest amount of gas product (CO2), identify chemical compounds that would be harmful to the formulation, and include additives that would improve the product’s quality. after looking into the potential reactions of each ingredient in the formulation and conducting research on them. It was discovered that the chemical reaction between vitamin C, cream tartar, and baking soda produced the greatest amount of bubbling per tablet. Chemicals such as sodium chloride were found to reduce the amount of bubbling per tablet, while sugars were found to improve product quality. The molar amounts of the reactants were calculated for optimal performance.
Author (s) Details
Hudson County Community College, 70 Sip Avenue, Jersey City, New Jersey-07306, USA.
New Jersey Institute of Technology, New Jersey-07102, USA.
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Keywords – Chemical properties, reactions, optimal performance, electron density