Disperse systems 2 Flashcards
Definition and characteristics of suspensions
Formulations of small, insoluble solid particles distributed throughout a liquid continuous phase
Faster absorption than from solid dosage form
Slower absorption than from a solution
Wetting
The ability of a solid to stay in contact with a liquid
Must be the first stage of making a suspension otherwise particles remain on the surface, attach to the container or form large clumps within the liquid
Wetting agents decrease interfacial tension to allow wetting and help dispersion
Wetting of diffusible solids, indiffusible solids and finely divided substances
Diffusible solids: easily wetted so straightforward to suspend
Indiffusible: show some hydrophobicity so are not easily wetted, and need a wetting agent
Finely divided substances are particularly difficult to wet due to the presence of an adsorbed layer of air around the particles
Interfacial tension
The molecules of a compound prefer to be in contact with other like molecules than with different molecules
The degree of wetting is determined by the difference between the adhesive and cohesive forces
Cohesive and adhesive forces
Cohesive forces exist between the molecules in each phase
Adhesive forces exist between the two phases
The cohesive forces are greater than the adhesive forces, and this leads to an imbalance of forces (tension) at the interface
Types of wetting agent
Surface Active Agents (detergents)- hydrocarbon chains are adsorbed by hydrophobic particle surfaces while polar groups enter the liquid and become hydrated, may cause excessive foaming or deflocculate
Hydrophilic colloids- coat the solid hydrophobic particles with a layer, giving the particle a hydrophilic character, can be used in combination with SAAs, may deflocculate
Solvents- water miscible solvents decrease interfacial tension by penetrating powder clumps and displacing air
Emulsion definition
An emulsion is a mixture of two or more immiscible liquids, one liquid is dispersed as small globules throughout the other
Emulsions
Because emulsions are unstable, globules tend to coalesce and adopt a spherical shape
Emulsions can be created by shaking two liquids together, but the resulting emulsion is temporary
Emulsions almost always require an emulsifier/ emulsifying agent
Oral uses of emulsions
Convenient way of giving water insoluble drugs
Mask unpleasant tasting drugs
Some oil soluble compounds have increased absorption from GI tract when emulsified than when given as an oily oral solution
Parenteral uses of emulsions
Some parenterals work faster as an emulsion than an oil
w/o injections given im can act as depots
o/w systems are used to supply lipids in iv nutrition
Uses of multiple emulsions e.g. w/o/w, o/w/o
Carrier systems for protein or peptide drugs e.g. insulin
To encapsulate drugs to protect them from physiological environment
Controlled release drug delivery
Determining emulsion type
Miscibility tests: emulsions are miscible with liquids
that are miscible with their continuous phase i.e. o/w are
miscible with water and vice versa.
Staining with dye: dyes will dissolve in and colour the
phase with which they are miscible e.g. with oil-soluble
dye w/o emulsions look darker than o/w and, under a
microscope, coloured globules on a colourless
background are seen.
Conductivity tests: systems with aqueous continuous
phases (o/w) will conduct electricity, but those with oily
continuous phases (w/o) will not.
Definitions of emulsion stability
Globules remain uniformly distributed throughout the continuous phase
Globules retain their original character
Phases stay mixed
Emulsion retains its original physical properties
Flocculation
Dispersed globules get closer together, but within flocs, globules remain separate, so it is a reversible state
Due to the closeness of flocculated globules, any weakness in the interfacial film may result in irreversible coalescence
Creaming
Is a result of flocculation
Dispersed phase rises to the top or settles to the bottom of the emulsion
Can be redispersed because each globule is still surrounded by its protective film of emulsifier
Likelihood of cracking is increased because globules in cream layer are close to each other