Table of Contents

Page
Description 4
1.1 Name:Ampicillin 4
1.2 Formula and Molecular Weight 4
1.3 Isomers 4
1.4 Hydrates 4
1.5 Salts 5
1.6 Appearance, Color and Odor 5
Physical Properties 5
Spectra 5
2.11 Infrared Spectra 5
2.12 Nuclear Magnetic 8
Resonance Spectra
2.13 Mass Spectroscopy 12
2.14 Ultraviolet Absorption 16
Crystal Properties 17
2.21 Crystalline Modification of 17
2.22 X-ray Diffraction 18
2.23 Melting Range 18
2.24 Differential Thermal Analysis 18
Ampicillin

2.25 Thermal Gravimetric Analysis 20
Solubility 20
Ionization Constant, pK 20
Optical Rotation 20
Ampicillin Stability 23
3.1 Modes of Penicillin Degradation 23
3.2 Stability of Ampicillin 25
3.3 Stability of Ampicillin Powders 32
3.4 Cupric Ion-Catalyzed Hydrolysis 32
Methods of Manufacture 32
4.1 Microbiological 32
4.2 Chemical 33
Isolation and Purification 37
Methods of Analysis 37
6.1 Identification Tests 37
in Solution

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AMPICILLIN

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6.2 Ouantitative Methods

6.21 Ultraviolet Spectrophoto-
metric Methods

6.22 Fluorometric Determination
6.23 Polarographic Determination
6.24 Thin Layer Chromatography
6.25 Paper Chromatography
6.26 Iodometric Titration
6.27 Hydroxamic Acid
6.28 Amperometric Titration
6.29 Microbiological Methods
7. Protein Binding
8. Pharmacok ine t ics
9. References

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