Bentonite Magma and Milk of Magnesia Flashcards

1
Q

prepared by precipitating the dispersed phase to achieve a fine degree of subdivision of the
particles and a gelatinous character to those particles

A

Magmas

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2
Q

Precipitate of microcrystalline particles develop due to?

A

strong attraction with water to yield gelatinous particles

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3
Q

strength of bentonite magma

A

5% in purified water

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4
Q

other name for bentonite magma

A

a native colloidal hydrated aluminum silicate

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5
Q

Use of bentonite magma

A

suspending agent or viscosity increasing agent

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6
Q

Prepared mechanically in a blender or it may be
prepared by sprinkling the bentonite, in portions,
upon hot purified water

A

Bentonite magma

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7
Q

How many times does bentonite swell up upon water addition?

A

12 times

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8
Q

Why is BM standing period 24 hours?

A

Ensure complete hydration and swelling of the bentonite

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9
Q

What forms when bentonite magma has been stand undisturbed?

A

it sets to gel and with agitation it forms a sol

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10
Q

4% bentonite magma is

A

thixotropic gel

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11
Q

When is suspending capacity of magma reduced?

A

pH is lowered to about 7

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12
Q

an opaque white viscous
preparation from which varying proportions of
water separate on standing

A

Milk of Magnesia

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13
Q

Composed of the fine, flocculent, gelatinous precipitate
of magnesium hydroxide

A

Milk of magnesia

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14
Q

prepared by reaction between sodium hydroxide and magnesium sulfate

A

Milk of magnesia

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15
Q

Dose of milk magnesia to neutralize 10 meq of stomach acid

A

5 mL

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16
Q

What is used to wash ppt of sodium sulfate in milk of magnesia?

A

Water

17
Q

How is Milk of magnesia’s bitter taste minimized?

A

0.1% citric acid

18
Q

Flavoring oil requirement to enhance palatability of milk of magnesia?

A

0.05%

19
Q

Storage of Milk of Magnesia

A

Tight container at 0 degrees celsius to 35 degrees celsius

20
Q

What happens if milk of magnesia is freezed?

A

coarsening of the disperse phase

21
Q

What happens if milk of magnesia is stored above 35 degrees Celsius?

A

gel structure decreases