لخّصلي

Starch: 1- 7.5g starch was weighed.6- Paste preparation was started by adding the binder portion to the lactose using a 10ml graduated cylinder adding several additions of 3ml of the preparation every 30 second each time to different places, and after each addition kneading was operated.3- The prepared dispersion was put on a hot plate and warmed with continuous stirring until a translucent paste was formed.2- Starch was added to 100ml distilled water in an Erlenmeyer Flask.10- The tray containing the wet granules was weighed and the weight was recorded.

Starch:
1- 7.5g starch was weighed.
2- Starch was added to 100ml distilled water in an Erlenmeyer Flask.
3- The prepared dispersion was put on a hot plate and warmed with continuous stirring until a translucent paste was formed.
4- 100g lactose was weighed.
5- Lactose was transferred to a clean tray.
6- Paste preparation was started by adding the binder portion to the lactose using a 10ml graduated cylinder adding several additions of 3ml of the preparation every 30 second each time to different places, and after each addition kneading was operated.
7- After the third addition and massing for 1 minute, the mixture was tested for the endpoint.
8- After achieving the end point, the wet mass was transferred to an empty clean tray.
9- The paste was allowed through a sieve and collected in a pre-weighed clean tray and spread to form a thin bed of granules.
10- The tray containing the wet granules was weighed and the weight was recorded.
11- Granules were put in appropriately labeled plastic bag and reserved in dry cool place.
12- The granules were dried, and the weight was taken.