Podcast
Questions and Answers
The mixture provides the proper hydrophilic-lipophilic ______.
The mixture provides the proper hydrophilic-lipophilic ______.
nature
Tragacanth or agar are frequently combined with ______ to thicken the external phase of an o/w emulsion.
Tragacanth or agar are frequently combined with ______ to thicken the external phase of an o/w emulsion.
acacia
The continental method is also referred to as the ______ method.
The continental method is also referred to as the ______ method.
4:2:1
The two main steps in the preparation of emulsion include the preparation of primary emulsion and ______ of other substances.
The two main steps in the preparation of emulsion include the preparation of primary emulsion and ______ of other substances.
Signup and view all the answers
Methods of preparation of emulsion include dry gum method, wet gum method, and the ______ method.
Methods of preparation of emulsion include dry gum method, wet gum method, and the ______ method.
Signup and view all the answers
Emulsions are biphasic heterogeneous systems consisting of two immiscible phases, one of which is the dispersed phase or the ______.
Emulsions are biphasic heterogeneous systems consisting of two immiscible phases, one of which is the dispersed phase or the ______.
Signup and view all the answers
The ______ phase is the external or continuous phase in an emulsion.
The ______ phase is the external or continuous phase in an emulsion.
Signup and view all the answers
Emulsions for internal use can be administered orally or by ___ injection.
Emulsions for internal use can be administered orally or by ___ injection.
Signup and view all the answers
The incorporation of a third substance, known as the ______, is essential for the stabilization of an emulsion.
The incorporation of a third substance, known as the ______, is essential for the stabilization of an emulsion.
Signup and view all the answers
In an oil in water (O/W) emulsion, oil is dispersed as globules in the ______.
In an oil in water (O/W) emulsion, oil is dispersed as globules in the ______.
Signup and view all the answers
The ideal emulsifying agent must not interfere with the stability or efficacy of the therapeutic ___.
The ideal emulsifying agent must not interfere with the stability or efficacy of the therapeutic ___.
Signup and view all the answers
Water in oil (W/O) emulsions have the internal phase composed of water droplets and the external phase is ______.
Water in oil (W/O) emulsions have the internal phase composed of water droplets and the external phase is ______.
Signup and view all the answers
Carbohydrate materials such as acacia and pectin generally produce ___ emulsions.
Carbohydrate materials such as acacia and pectin generally produce ___ emulsions.
Signup and view all the answers
High molecular weight alcohols are primarily used as thickening agents and stabilizers for ___ emulsions used externally.
High molecular weight alcohols are primarily used as thickening agents and stabilizers for ___ emulsions used externally.
Signup and view all the answers
One advantage of emulsification is that it allows the pharmacist to prepare relatively stable and homogeneous mixtures of two immiscible ______.
One advantage of emulsification is that it allows the pharmacist to prepare relatively stable and homogeneous mixtures of two immiscible ______.
Signup and view all the answers
The taste of oils can be ______ through the emulsification process.
The taste of oils can be ______ through the emulsification process.
Signup and view all the answers
Wetting agents can be anionic, cationic or ___ surfactants.
Wetting agents can be anionic, cationic or ___ surfactants.
Signup and view all the answers
Semisolid emulsions can be either O/W (vanishing creams) or ______ (cold creams).
Semisolid emulsions can be either O/W (vanishing creams) or ______ (cold creams).
Signup and view all the answers
Finely divided solids such as colloidal clays can form either o/w or ___ emulsions.
Finely divided solids such as colloidal clays can form either o/w or ___ emulsions.
Signup and view all the answers
Gelatin and egg yolk are examples of protein substances that produce ___ emulsions.
Gelatin and egg yolk are examples of protein substances that produce ___ emulsions.
Signup and view all the answers
Mixed emulsifying agents can provide a more ___ emulsion than using any single agent alone.
Mixed emulsifying agents can provide a more ___ emulsion than using any single agent alone.
Signup and view all the answers
Study Notes
Emulsions
- A biphasic heterogeneous system consisting of two immiscible liquids: the dispersed phase and the dispersion medium.
- The dispersed phase is the internal phase (finely subdivided droplets) and the dispersion medium is the external phase (continuous phase)
- Stabilized by emulsifying agents, which reduce interfacial tension, prevent coalescence, and maintain the integrity of droplets.
Types of Emulsion
- Oil-in-Water (O/W): Oil droplets dispersed in water (the continuous phase).
- Water-in-Oil (W/O): Water droplets dispersed in oil (the continuous phase).
Purposes of Emulsions & Emulsification
- Homogeneous mixtures of immiscible liquids.
- Improved taste masking by isolating the unpleasant phase.
- Faster absorption compared to solid dosage forms.
- Oral O/W emulsions: used to cover the taste of oils and improve their absorption.
- Semisolid emulsions: O/W (vanishing creams) or W/O (cold creams)
- Improved digestibility and absorption: by reducing the size of oil globules.
Ideal characteristics of Emulsifying Agents
- Compatibility: with other ingredients, stable, and doesn't interfere with efficacy.
- Non-toxic: with respect to intended use and dosage.
- Little odor, taste, or color.
- Emulsifying and stabilizing ability.
Types of Emulsifying Agents
- Carbohydrate materials: Acacia, tragacanth, agar, pectin (form hydrophilic colloids, usually produce O/W emulsions).
- Protein substances: Gelatin, egg yolk (produce O/W emulsions).
- High molecular weight alcohols: Stearyl alcohol, cetyl alcohol, glyceryl monostearate (thickening agents for O/W emulsions, used externally).
- Wetting agents: Anionic, cationic, or non-ionic surfactants (effective over different pH ranges).
- Finely divided solids: Bentonite, magnesium hydroxide, aluminum hydroxide (can form O/W or W/O emulsions depending on mixing order).
Mixed Emulsifying Agents
- More efficient than single agents in providing a stable emulsion.
- Contribute to: proper hydrophilic-lipophilic nature, stable interfacial film, desired consistency.
Methods of Emulsion Preparation
- Dry gum method: Oil mixed with emulsifier (usually acacia) before adding water.
- Wet gum method: Emulsifier mixed with water before adding oil.
- Bottle method: Small-scale emulsification by shaking in a bottle.
- In Situ soap method: Emulsifier is formed during the emulsification process.
Methods of Emulsification
- Continental (Dry Gum) Method: Oil mixed with gum then added slowly to water (4:2:1 ratio).
- English (Wet Gum) Method: Gum dissolved in water before adding oil.
Studying That Suits You
Use AI to generate personalized quizzes and flashcards to suit your learning preferences.
Related Documents
Description
Explore the fascinating world of emulsions, focusing on their definitions, types such as oil-in-water and water-in-oil, and their various purposes in food and pharmacy. Understand how emulsifying agents stabilize these mixtures, enhance absorption, and improve taste masking. This quiz will test your knowledge on the characteristics and applications of emulsions.
