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Faculty of Sciences, Department of Chemistry, University of Novi Sad , Novi Sad , Serbia
Faculty of Sciences, Department of Chemistry, University of Novi Sad , Novi Sad , Serbia
Faculty of Sciences, Department of Chemistry, University of Novi Sad , Novi Sad , Serbia
Department of Chemistry, Faculty of Sciences, University of Novi Sad , Novi Sad , Serbia
Department of Chemistry, Faculty of Sciences, University of Novi Sad , Novi Sad , Serbia
Department of Chemistry, Faculty of Sciences, University of Novi Sad , Novi Sad , Serbia
Department of Chemistry, Faculty of Sciences, University of Novi Sad , Novi Sad , Serbia
Metformin, a key drug for type 2 diabetes mellitus, is often hindered by its bitter taste, affecting patient compliance. This study takes a unique approach by proposing the combination of Metformin with artificial sweeteners like sodium saccharin and acesulfame potassium to improve its taste. The research focuses on how these sweeteners alter the hydration properties of Metformin in aqueous solutions, a novel angle in taste modification. To measure the interactions between Metformin and the sweeteners, the study employed density, sound velocity, and viscosity measurements. These were conducted across a range of temperatures and concentrations. The data was then analyzed, considering solute-solute and solute-solvent interactions, and calculations were made for the apparent molar volume, Hepler coefficient, and other related properties. The findings indicate that artificial sweeteners can enhance the palatability of Metformin, potentially improving patient compliance in clinical settings by altering its taste-related physical properties. The study highlights the importance of sensory properties in medication adherence and the potential of sweeteners to address this challenge
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