Emulsification Theories and Applications Quiz

A heterogeneous system where one immiscible liquid (dispersed phase) is evenly distributed as droplets within another (dispersion medium).

A substance that stabilizes an emulsion, preventing the dispersed phase from separating.

An emulsion where oil droplets are dispersed in water.

An emulsion where water droplets are dispersed in oil.

These emulsions appear transparent and are more stable than ordinary emulsions. They are formed using surfactants and co-surfactants.

Anhydrous products that form emulsions spontaneously when added to water, without significant agitation.

The dispersed phase in an emulsion is the liquid that is broken up into droplets.

The continuous liquid surrounding the dispersed phase's droplets in an emulsion.

A drug delivery system where the drug is solubilized in an oil phase and dispersed in an aqueous phase, forming tiny droplets upon oral administration.

A type of emulsion containing three phases, where the middle phase is dispersed within the outer phase, creating a double layer of separation. For example, water-in-oil-in-water (W/O/W) or oil-in-water-in-oil (O/W/O).

A test to identify the type of emulsion by diluting it with water or oil. If the emulsion remains stable when diluted with water, it's an oil-in-water (O/W) emulsion. Conversely, if it remains stable when diluted with oil, it's a water-in-oil (W/O) emulsion.

A method to determine the emulsion type by observing the solubility of a dye in it. An oil-soluble dye will stain the dispersed phase of a water-in-oil emulsion, whereas a water-soluble dye will stain the dispersed phase of an oil-in-water emulsion.

A test that utilizes the difference in electrical conductivity between water and oil phases to identify the emulsion type. O/W emulsions are more conductive due to the presence of water in the continuous phase, while W/O emulsions exhibit lower conductivity.

These are the advantages of using emulsions in formulations. They can mask unpleasant flavors, enhance bioavailability of poorly soluble drugs, and allow for mixing of incompatible ingredients.

A heterogeneous system where one immiscible liquid (dispersed phase) is evenly distributed as droplets within another (continuous phase).

An emulsion where oil droplets are dispersed in water. It conducts electricity due to the water in the continuous phase.

An emulsion where water droplets are dispersed in oil. It doesn't conduct electricity because oil is a poor conductor.

Substances added to an emulsion to prevent the globules of the dispersed phase from aggregating. They have a hydrophilic and lipophilic part in their structure.

The emulsifying agent's effectiveness depends on its balance between the hydrophilic and lipophilic portions. It's measured on a scale of 1 to 20.

These agents form a protective film around the droplets, reducing interfacial tension and preventing aggregation.

They reduce the interfacial tension between the two phases, allowing for better mixing.

They impart a charge on the droplet surface, preventing them from clumping due to electrostatic repulsion.

Substances that reduce the interfacial tension between oil and water, forming a monomolecular film around dispersed droplets, preventing coalescence. Examples: Spans, Tweens

Hydrophilic colloids, like acacia, form strong multi-molecular films around droplets, making them resistant to coalescence. They also increase the viscosity of the continuous phase, further stabilizing the emulsion.

Finely divided solid particles, like magnesium hydroxide, wetted by both oil and water, act as emulsifying agents. They physically separate droplets, preventing coalescence.

Preservatives in emulsions should have a low oil-water partition coefficient, meaning they stay in the aqueous phase to inhibit microbial growth. Examples: parabens, benzoic acid, cetrimide.

Oil-soluble antioxidants, like BHA, BHT, and vitamin E, are added to prevent oil degradation due to oxidation.

The quantity of emulsifying agent used depends on the type of oil and the desired emulsion volume. It helps stabilize the emulsion and prevents separation.

Humectants, like propylene glycol and glycerol, reduce water evaporation from the emulsion, preserving its quality and preventing dryness.

The primary emulsion is the initial mixture of oil, water, and emulsifying agent. It's then diluted to reach the desired concentration.

Adding a substance that can interfere with the stability of the emulsifying agent.

Adding alcohol or solutions containing alcohol directly to the primary emulsion can cause an increase in the overall alcohol concentration, potentially leading to instability.

A method for preparing emulsions, especially those containing volatile and non-viscous oils, where the oil or water is shaken vigorously with the gum before the other liquid is added.

The stage where the dispersed droplets clump together, leading to separation of the liquid layers.

The stage where the dispersed droplets merge together, resulting in the loss of the emulsion.

The complete separation of the dispersed phase from the continuous phase, leading to the loss of the emulsion.

A change in the emulsion type, for example, from an oil-in-water emulsion to a water-in-oil emulsion.

Adding an emulsifying agent with the opposite type to the existing one can cause instability in the emulsion.

A substance that increases the solubility of the emulsifying agent, potentially leading to phase inversion.

Increasing the internal phase volume beyond 60% can cause phase inversion. The internal phase is the liquid forming droplets.

Dramatic temperature changes can also cause phase inversion. It affects the solubility of the emulsifier and the viscosity of the liquids.

Using the right emulsifier in a sufficient amount helps prevent phase inversion. It's like a good glue holding the emulsion together.

Maintaining the concentration of the dispersed phase (droplets) between 30% and 60% helps prevent phase inversion. It's like having a balanced ratio.

Storing emulsions in a cool place helps minimize phase inversion. It slows down the movement of molecules and prevents changes.

Emulsions should be labeled to indicate the need for shaking before use. This ensures the dispersed phase is evenly distributed.