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Pharmacy Practice Lab II > Lab 2 > Flashcards

Lab 2 Flashcards

1
Q

Drugs are formulated as suspension dosage forms based on…..

A

their properties (insolubility, stability, taste) and other specific patient needs (age, route of administration)

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2
Q

excipients to improve product appeal, stability, and storage of suspension dosage forms are selected based on……

A

the same principles as preparing solutions

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3
Q

true or false

parenteral and sterile suspension dosage forms have the same requirements for sterility and pyrogenicity

A

true

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4
Q

___ and ____are required to ensure controlled flocculation and prevent caking

A

suspending agents and viscosity enhancers

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5
Q

name 4 common vehicles for suspensions

A

simple syrup
cherry syrup
sorbitol
glyceirn

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6
Q

name 4 common preservatives for suspensions

A

methylparaben
propylparaben
sorbic acid
sodium benzoate

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7
Q

name 6 suspending agents for suspensions

A

tragcanth
acacia
colloidal silicone dioxide
sodium carboxymethylcellulose
methylcellulose
carbomer resins

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8
Q

the particle size of suspensions must be sufficiently small to ensure…….
and to avoid…….

A

to ensure uniformity of dose, prevent erratic absorption, bioavailability, stability, and to avoid a COARSE FEELING in the mouthq

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9
Q

smaller particle size ensures ____ of the suspension and reduces ____ rate

A

ensures uniformity and reduces the sedimentation rate

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10
Q

true or false

increased particle size decreases surface area and potential bioavailability

A

FALSE – increases

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11
Q

extremely fine powders may tend to….. due to…..

THIS MAY INCREASE ____

A

extremely fine powders tend to DEFLOCCULATE due to an INCREASE IN SURFACE CHARGE and DECREASE in wettability of the powder

THIS MAY INCREASE CAKING

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12
Q

extremely fine powders have a _____ in surface charges and a _____ in wettability of the powder

A

INCREASE in surface charges and a DECREASE in wettability of the powder

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13
Q

extremely fine powders can increase or decrease caking?

A

increase

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14
Q

significant differences in the physical properties of the suspended ingredients can result in…..

A

different sedimentation rates and caking of individual ingredients

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15
Q

as mentioned, significant differences in physical properties of the suspended ingredients can result in different sedimentation rates and caking of individual ingredients.

how are these formulation issues dealt with?

A

through the addition of appropriate excipients

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16
Q

true or false

the suspension must be both physically and chemically stable

A

true

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17
Q

the pH of the suspension must be compatible with…..

A

active ingredients and excipients

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18
Q

the containers of suspensions must ensure ____

A

stability

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19
Q

name 3 indicators of microbial stability

A

growth
color
odor

20
Q

name 3 indicators of chemical stability

A

pH
degradation of the active ingredient
viscosity change

21
Q

name 7 indicators of physical stability

A

appearance/color/odor/taste
viscosity and sp gravity
particle size (microscope)
uniform drug distribution
pH
sedimentation rate and volume
compatibility with container and cap

22
Q

true or false

suspensions do not have to resist microbial growth

A

FALSE – they do.

23
Q

“free water”

A

the non-preserved water content (available for microbial growth)

24
Q

when formulating a suspension, what 5 things must be considered when determining if preservatives are needed

A

-the source of the ingredient and its potential for microbial contamination
-pH
-“free water” content
-storage conditions
-shelf life

25
Q

the preservative concentration is based on what?

A

the non-preserved water content in the suspension

26
Q

ingredients from _____ are more likely to have microbial issues as compared to _____

A

ingredients from NATURAL SOURCES are more likely to have microbial issues as compared to SYNTHETIC PRODUCTS

27
Q

name 5 examples of ingredients from natural sources (more likely to have microbial issues)

A

aluminum hydroxides
trisilicates
magnesium oxides
carbonates
bentonite

28
Q

when hydrated ingredients are used in suspensions, what must be considered?

A

their water content must be included in the free water calculation

29
Q

true or false

Simple Syrup NF (85% w/v sucrose) is self preserving and is a preservative

A

FALSE

simple syrup is self preserving, but syrups are NOT PRESERVATIVES.

syrups may require preservation due to their hygroscopic nature (readily takes up moisture)

30
Q

can refrigeration slow microbial growth?

A

YES, but it can create other issues such as precipitation, or an increase in viscosity

31
Q

slight ___ improves taste

A

SLIGHT ACIDITY IMPROVES TASTE

32
Q

many excipients require specific ___ to be effective

A

pH

33
Q

____ and ____ are used to adjust pH.
for oral preparations, ___ and ____ are preferred to maintain the pH

A

HCl and NaOH

sodium citrate and citric acid are preferred for oral preparations

34
Q

true or false

appropriate colors and flavors may be added for oral suspensions

A

true

35
Q

the effectiveness of an antacid is determined how?

A

by its ability to neutralize gastric acid

36
Q

the endpoint or pH of the neutralization should be compatible to function of….

A

the stomach (digestion)

37
Q

in the formula:

total mEq = (30*NHCl) - (VNaOH *NNaOH)
what does total Meq mean?

A

number of mEq of acid consumed by the antacid formula

38
Q

powders are pulverized either by ___ or ___

A

using a mortar and pestle (small scale) or grinders and mills for large scale

39
Q

when mixing fine powders or semisolids in unequal amounts, (particularly when the quantity of the ingredients is large), pharmacists use ____ to ensure ____

A

GEOMETRIC DILUTION to ensure HOMOGENEITY of the mixture

40
Q

explain how geometric dilution works

A

involves slowly combining the ingredients, a small portion at a time

-arrange pulverized ingredients in ascending order by weight
-place API in mortar (smallest quantity)
-add quantity of diluent approximately equal to quantity in mortar and mix thoroughly using pestle

41
Q

suspensions must include ___ on the label, besides the standard labeling requirements

A

“SHAKE WELL BEFORE USE”

42
Q

when transferring and measuring significantly affect accuracy, ____ is used to measure the final volume

A

a pre-calibrated container

43
Q

in suspensions, errors may occur when measuring and transferring.
why?

A

due to the sedimentation of suspension products

44
Q

explain how the calibration of container bottles works

A

the volume of water is weighed and the level of water is marked on the container

the mark is used to measure the final product volume

45
Q

a base ____ is used to neutralize an acid ____ in titration.

the endpoint (____) is measureed using a ____ and/or a ____

A

NaOH is used to neutralize HCl in titration

the endpoint (pH) is measured using a pH indicator and/or pHmeter

46
Q
A

Pharmacy Practice Lab II (12 decks)

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