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Articles by S.H. Othman
Total Records ( 2 ) for S.H. Othman
  S.H. Othman , S. Abdul Rashid , T.I. Mohd Ghazi and N. Abdullah
  Titanium dioxide (TiO2) nanoparticles were prepared via Metal Organic Chemical Vapour Deposition (MOCVD) technique at 400 and 700°C. Different amount of iron (Fe) dopant was introduced inside the MOCVD reactor along with the precursor to produce different Fe dopant concentrations of TiO2 nanoparticles. Transmission Electron Microscope (TEM) results disclosed that increasing the deposition temperature resulted in a significant decrease of the size of TiO2 nanoparticle samples and a narrower size distribution. X-ray diffraction (XRD) results revealed that TiO2 nanoparticle sample deposited at 400°C was amorphous while the sample deposited at 700°C was in anatase crystal structure. Fe doping induced phase transition from amorphous to anatase for sample deposited at 400°C and from anatase to rutile for sample deposited at 700°C. Increased concentration of Fe dopant promoted both phase transitions. Meanwhile, TEM and XRD data disclosed that increased concentration of Fe dopant lead to a decrease in size of the nanoparticles produced.
  A.M. Taufiq , Y.A. Yusof , N.L. Chin , S.H. Othman and A. Serikbaeva
  The aim of this study is to determine the best fit model of the tamarind fruit tablet dissolution process and the effect of storage time to the microbial stability on the tamarind fruit tablet. Different dissolutions models; zero-order kinetic, first-order kinetic and Higuchi models were applied to active ingredient released from the tamarind fruit tablet. In order to evaluate the release mechanisms and kinetics of tamarind fruit tablet, the most appropriate model was selected based on the linearity coefficient of correlation (R2). It was found that the release of vitamin C fit well to the Higuchi model. The fruit tablet has the potential to be spoiled due the growth of microorganisms, yeast and mold after a long time of production. Therefore, the microbial stability test was done to the tamarind fruit tablet following the Association of Analytical Chemists method. The colony forming units (CFU/g) were calculated to determine the quality of this fruit tablets. From the microbial count of tamarind fruit tablets, it was found that shelf life has not been deteriorated even after one month of storage. The results showed 4.3×103 CFU g–1 for its highest values. It is considered safe since the microbial countbelow the standard limit of 10,000 CFU g–1.
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