1. Pharmaceutical companies undoubtedly all share a common and intense focus on drug stability. Each drug candidate will be evaluated at very early stages of the development process to determine its inherent stability and susceptibility to degradation caused by exposure to temperature, humidity, oxygen and light. Formal stability studies are required to ensure that a drug product will maintain its safety, efficacy, quality and physical and chemical characteristics throughout a given time frame typically termed the expiry date or shelf life.

2. Some oxidative degradation is moisture mediated, in which case a very aggressive desiccant can sometimes be used to mitigate the degradation reactions. However, in cases in which desiccants are not a viable solution for stabilizing oxygen sensitive compounds, oxygen scavengers are considered as a solution. Although hydrolytic reactions are among the most common processes for drug degradation, some pharmaceuticals are also subject to oxidation, either by reaction with molecular oxygen or reaction with other oxidizing agents present in the formulation. 3. An oxygen absorber is a small packet of material used to prolong the shelf life of food. They are used in food packaging to prevent food color change, to stop oils in foods from becoming rancid, and also the growth of oxygen-using aerobic microorganisms such as fungi. Oxygen supports the growth of microorganisms and causes changes in color and rancid odors in packaged foods. Plastic packaging is less able to exclude oxygen from packaged foods than are the older glass and metal containers. 4. The advantages of oxygen sachets versus vacuum packaging are that the food products are not crushed or squeezed, as some products are of high value and are fragile, and its simplicity of use. O-BUSTER is available in variety of types and sizes, suitable for a wide range of product packaging uses. Oxygen absorbers absorb oxygen and effectively reduce the aerobic environment to 0% oxygen. Therefore aerobic bacteria and fungi are unable to grow in this environment. This will extend the shelf life of a food product from 1 week to several months. 5. KEEP QUALITY AND FRESHNESS!!INHIBITS MOLD GROWTH!!SLOWS DISCOLORATIO N!!INHIBITS THE GROWTH OF MICROORGANISMS!!SLOWS DETERIORATION OF OILS AND FATS!!EFFECTIVE AGAINST DAMAGE BY INSECTS, WOR MS !!ELIMINATES THE NEED OF ADDITIVES SUCH AS BHA, BHT, SULPHUR DIOXIDE, SORBATES, BENZOATES ETC. 6. Adequate barrier should be used, preferred gas barrier bags made up of PVDC/OPP, PVDC/PET, PVDC/NYLON. Heat seals are essential, Non heat seals reduce shelf life by using up oxygen absorber capacity prematurely. Package geometry- The package must be designed so as to allow free circulation of air around the product. 7. PVDC coated film is widely used nowadays. Packing speed should slowed down to ensure Hermetic sealing. DO NOT expose to direct sunlight. After sealing the sachet with the product, finished bag should rest for 4-12 hours. If the packed bag is slightly vacuumed, this indicates, that the bag is hermetically sealed and sachet is working properly. 8. O-BUSTERS do not mix directly with the product formulation by adding chemical or additives. O-BUSTER absorbs up to 3 times its weight in oxygen. They are also called Desiccant packets. O-BUSTERS absorb free oxygen from air around them and chemically bind it. This removes it from being available for other purposes such as oxidation, rancidity and respiration by insects or bacteria. 9. How do you know if O-BUSTER is spent??? Open the pouch and check the color of inside material. If its grey in color means its active and if its rust colored means its exhausted. Basically the o-buster contains iron powder, natural zeolite, salt and water. FT-50 O-buster means the sachet can absorb at least 50cc of oxygen after being exposed to air for one hour. Temperature and Humidity affect the speed of sachet absorbing oxygen. 10. THANK YOU BYE BYE