Emulsions

Question 1

Natural emulsifying agents

Answer 1

They are carbohydrates and include gums and mucilage.
They exhibit considerable variation in emulsifying properties

Question 2

Type A gelatine

Answer 2

Cationic in nature
Used for 0/W emulsions

Question 3

Type B gelatin

Answer 3

For O/W emulsions of pH 8 and above

Question 4

Plant emulsifying agents

Answer 4

Anionic in nature
For preparation O/W emulsions

Question 5

Non ionic surfactants

Answer 5

1.Glyceryl esters
2. Macrogol esters
3. Sorbitan fatty acid esters

Question 6

Finely divided solids/ ampholytic agents

Question 7

Methods of preparing emulsions

Answer 7

1. Continental method - dry method.
2. English method- wet gum method.
3. Auxiliary. Method
4. Insitu method

Question 8

Forbes bottle method of preparing emulsions

Answer 8

Uses for preparing emulsions of volatile oils or oleaginous substances of very low viscosities

Question 9

Forbes bottle method

Answer 9

It’s a variation of the dry gum method.

Question 10

Contamination due to microorganisms can result in

Answer 10

1. Change in odour or colour.
2. Gas production
3. Hydrolysis
4. Ph change and eventually breaking of emulsions

Question 11

Antimicrobial preservatives of emulsions

Answer 11

Should have a high water solubility and a low oil/water partition coefficient.

Question 12

Antioxidant

Answer 12

Substances with high affinity for oxygen; hence, compete with the labile Substances for it

Question 13

Antioxidant

Answer 13

It should be effective at low concentration under expected conditions of storage and use.

Question 14

Antioxidant

Answer 14

Those ones for oral emulsions should be odourless and tasteless

Question 15

Examples of antioxidant

Answer 15

1. BHT( Butylated Hydroxytoluene)
2. BHA ( Butylated Hydroxyanisole)
3. Alkyl gallants such as ethyl, propyl or dodecyl gallate

Question 16

Oral dosage emulsions

Answer 16

Are packed in air-tight bottles

Question 17

Viscous emulsions

Answer 17

Wide mouth bottles should be used.

Question 18

Cetrimide+ sodium oleate = cracking

Answer 18

True because the two are of opposite charge

Question 19

Phase inversion

Answer 19

Can be caused by heating emulsions prepared with non-ionic surfactants such as polysorbates .

Question 20

Reduction of creaming

Answer 20

1. Reduction in globules sizes
2. Decrease in density difference between two phases.
3. Increase in viscosity of the continuous phases

Question 21

Advantages of emulsions

Answer 21

1. Useful for intramuscular injections
2. Useful for the administration of sterile stable emulsion.

Question 22

Oral emulsions

Answer 22

Liquid paraffin, cod-liver, and castor oil emulsion

Question 23

External use emulsion

Answer 23

Turpentine, calamine lotion

Question 24

Parenteral emulsions

Answer 24

Diazepam, bleomycin,cyclosporine, and dexamethazone palmitate.

Question 25

Plant emulgents

Answer 25

Act as primary emulsifying agents and also as emulsion stabilisers

Question 26

Semi synthetic emulgents

Answer 26

Act by increasing viscosity of medium