Stability and Excipients

Question 1

Surfactant job

Answer 1

surface active agent that lowers the surface tension between two ingredients (ex: oil and water) making them more miscible

Question 2

Surfactant mechanism of action

Answer 2

Amphiphilic micelle structure = forms droplets within the liquid
OR
amphiphilic film between the two surfaces

Question 3

Emulsifiers

Answer 3

added to emulsion (2 liquids that don’t mix well) to help keep droplets dispered throughout the liquid

Question 4

Suspending Agents

Answer 4

added to suspensions (a solid in a liquid) to keep the particles from settling

Question 5

Levigating Agent

Answer 5

Used to grind down partibles in a liquid form
EX: glycerin and mineral oil

Question 6

Polyethethylene glycol (PEG) use

Answer 6

Surfacant (Emulsifier)
Delivery vehicle (increases half life)
Lubricant
Polybase = suppository base

Question 7

Hydrophilic-lipophilic balance (HLB)

Answer 7

> 10 = hydrophilic (HIGH) o/w

< 10 = lipophilic (LOW) w/o

Question 8

Oxidation

Answer 8

When product loses electrons that is catalyzed by heat, light, and metals. Oxidation will produce free radicals.

most suspectible are structures with -OH (ex: epinephrine)

Question 9

How to help prevent oxidation?

Answer 9

Light protection (amber glass)
Temperature control
Chelating agents
Antioxidants
Control pH

Question 10

Hydrolysis

Answer 10

Water will cause cleavage of a bond on a molecule

most susceptible are structures with esters, amide, and lactams
EX: Aspirin

Question 11

How do you prevent hydrolysis?

Answer 11

Dessicants to suck up/absorb moisture
Light protection
Chelating agents
Hygroscopic salt (water absorbing)
Prodrug formulations = active form will be created with hydrolysis

Question 12

Photolysis

Answer 12

breakage of covalent bonds with light exposure

most susceptible: ascorbic acid, folic acid, nitroprusside, phytonadione

Question 13

Excipient job

Answer 13

Any additive to a compounding product

EX: buffer, binder, diluents, lubricant, preservatives

Question 14

Binders

Answer 14

help stick

EX; starch, sucrose, acacia

Question 15

Diluents

Answer 15

make something more dilute when it comes to suspension
EX: water, glycerin, alcohol in liquid

Question 16

Fillers

Answer 16

bulk up small amount
EX: lactulose, starches, cellulose, petrolatum, calcium salts

Question 17

Disintegrants

Answer 17

fascillitates the dissolving of tablets after oral administration

EX: alginic acid, cellulose, polacrillin potassium, starches

Question 18

Lubricants

Answer 18

prevent ingredients from sticking together
EX: magnesium stearate

Question 19

Preservatives

Answer 19

prevent microorganism growth

DO NOT USE IN NEONATES

“benz”, “cetyl”, “parabens”, “phenyl”
EX: sodium benzoate, sorbic acid, EDTA

Question 20

Buffers

Answer 20

maintain the pH

EX: acidic - hydrochloric acid, sodium acetate
basic - sodium hydroxide, boric acid

Question 21

List the emollient in order from least water to most

Answer 21

Ointment (0 - 20% water)
Cream
Lotion
Gel

Question 22

Aqueous solutions of poloxamers at room temp vs fridge?

Answer 22

Fridge - liquid formulation
Room temp - gel formulation

Question 23

What are the 4 ointment groups?

Answer 23

1. Hydrocarbon - NO WATER (Vaseline, white petrolatum
2. Absorption - w/o
3. Water-removeable - o/w more correctly called a cream
4. Water-soluble - does not contain petrolatum, more correctly called gel

Question 24

What solvent should be avoided in children?

Answer 24

Alcohol

Question 25

What form of capsule should be avoided in vegitarians and vegans?

Answer 25

Gelatin

Question 26

Which filler should be avoided in Celiac disease?

Answer 26

Gluten

Question 27

Which type of excipient should be avoided in neonates?

Answer 27

Preservatives!!!

Question 28

Which sweetener should be avoided in patients with IBS?

Answer 28

Sorbitol - causes GI distress

Question 29

Which sweetener should be avoided in diabetes?

Answer 29

Sucrose

Question 30

What is the most common anti-foaming agent?

Answer 30

simethicone