PROGRESS

REPORT:
Myth
 Hello Everyone!
WE ARE GROUP 4
AND WE WILL
PRESENT OUR
PROGRESS
REPORTMYTH
INTRODUCTION
Dissolution is the process in which a substance forms a
solution. Dissolution testing measures the extent and rate
of solution formation from a dosage form, such as tablet,
capsule, ointment, etc. The dissolution of a drug is
important for its bioavailability and therapeutic
effectiveness. Dissolution and drug release are terms
used interchangeably. To properly evaluate the
dissolution of drug products, it is critical for procedures to
be standardized. This standardization helps to show
consistent quality in production and may serve as a
predictive measure of efficacy.
 MISCONCEPTIONS

1 Saltwater evaporates at
the same rate as 2 The substance disappears
when dissolved.
freshwater.

3 4 Foods with low sodium

Water boils faster when it have no flavor
contains salt.
SALTWATER E VAP O RAT E S AT
THE SAME RAT E AS
FRESHWATER .
In the case of saltwater, you may
have noticed that it evaporated a
bit more slowly than pure water.
This is because the water
molecules are attracted to the
dissolved salt ions and it requires
more energy to break apart those
water molecules for them to
evaporate.
THE SUB STA NC E DISAP P E ARS
WHEN DISSO L VE D.
When a substance dissolves, it
might look like it has
disappeared, but in fact it has
just mixed with the water to
make a transparent (see-
through) liquid called a
solution. Substances that
dissolve in water are called
soluble substances.
WATER BOILS FASTER WHEN
IT CONTAINS SALT.
So yes, salt increases the boiling
temperature, but not by very
much. If you add 20 grams of salt
to five litres of water, instead of
boiling at 100° C, it'll boil at
100.04° C. So a big spoon of salt in
a pot of water will increase the
boiling point by four hundredths
of a degree!
FOODS WITH LOW SODIUM
HAVE NO FLAVOR.
Your meals can be tasty without
using salt. by using herbs, spices
and marinades instead, you can
enjoy the flavors of food with less
salt. this could help you reduce
your salt intake. over time, your
taste buds will get used to new
flavours.
GENERAL CHEMISTRY

THANK YOU
SO MUCH!
From STEM 212-GROUP 4