friable

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Related to friability: punctate erythema

friable

 [fri´ah-b'l]
easily pulverized or crumbled.

fri·a·ble

(frī'ă-bĕl),
1. Easily reduced to powder.
2. In bacteriology, denoting a dry and brittle culture falling into powder when touched or shaken.
[L. friabilis, fr. frio, to crumble]

friable

/fri·a·ble/ (fri´ah-b'l) easily pulverized or crumbled.

friable

[frī′əbəl]
Etymology: L, friare, to crumble
easily shattered, crumbled, or pulverized, such as tissues of the liver.

fri·a·ble

(frī'ă-bĕl)
1. Said of tissue that readily tears, fragments, or bleeds when gently palpated or manipulated.
2. Easily reduced to powder.
3. bacteriology Denoting a dry and brittle culture falling into powder when touched or shaken.

friable

Crumbly or brittle.

fri·a·ble

(frī'ă-bĕl)
1. Said of tissue that readily tears, fragments, or bleeds when gently palpated or manipulated.
2. Easily reduced to powder.

friable (frī´əbəl),

adj brittle or fragile; easily damaged.

friable

easily pulverized or crumbled.
References in periodicals archive ?
Munkholm LJ, Kay BD (2002) Effect of water regime on aggregate-tensile strength, rupture energy, and friability.
Soil pore characteristics assessed from X-ray micro-CT derived images and correlations to soil friability.
The friability results revealed that the pulverization ratio of MPFs is lower than pure PF and sample MPF2 had the lowest pulverization ratio (1.
The results of weight, thickness, hardness and friability are summarized in Table 1.
Table 2: Crushing Strength (CS) Friability (FR) and CSFR/D Values for Paracetamol Tablet Formulations
The percentage friability for all formulations was below 1%, that is, 0.
The tablets from each lot of the selected formulation F-C meet up the dosage uniformity requirements of United States Pharmacopoeia, USPXXXI as were found unvarying regarding physical dimensions, percent weight variation, percent friability, and percent drug contents (Table- 1).
It may escape from products via friability rather than volatilization (Webster et al .
Among the properties are nitrogen fractions, rate of lactose crystallization, particle size and friability, color and appearance, and rehydration ability.