Aim of the present study was to optimize and evaluate famotidine in situ gel by using gellan gum as gelling agent. Two level three factor full factorial design was employed to study the effect of independent variables concentration of gellan gum, calcium carbonate (X2) and sodium citrate (X3) on dependent variables viscosity (Y1) and drug content (Y2). The different concentration of gellan gum, sodium citrate and calcium carbonate changes the gel characteristics.
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