Q: What do you know about ergot alkaloids?
Ans: These include alkaloids which we get from the ergot fungus Claviceps purpurea or derived semisynthetically.
Q: Give examples of ergot alkaloids?
Ans: Ergotamine, dihydroergotamine, ergonovine, methysergide, lysergic acid diethylamide (LSD).
Q: What do know about Glycoside?
Ans: It represents a derivative of sugar that decomposes into a sugar and non-sugar component. It is obtained by extraction of crude drug with alcohol. For example digitalis glycosides.
Q: What do you mean by essential oils?
Ans: These are the products obtained from plant having volatile nature. They represent the taste and odour of that particular plant from which these are obtained such as camphor, menthane and terpenes.
Q: What do you mean by antibiotic?
Ans: It represents a soluble substance which is obtained from bacterium or mold (fungus) having the ability of stopping the growth of micro-organisms. They are inactive against viruses.
Q: What do you know about vaccine?
Ans: Vaccine represents a product, having dead or weakened micro-organism of kind causing a specific disease, used to stimulate the immune system for the production of antibodies in competition with that specific disease.
-----------------------
Further Reading:
Saturday, May 22, 2010
Some types of reactions in Pharmacy
Q: What do you mean by acetylation?
Ans: Acetylation is a reaction for the production of acetyl derivative.
Ans: It is a radical showing CH3CO- in the formula. It is obtained from acetic acid (CH3COOH) by the removal of hydroxyl group (-OH).
Q: What is the use of acetylation and give its example?
Ans: Acetylation is used to lessen the toxicity of amines in drug production. Paracetamol is produced from p-nitrophenol by the use of acetylation.
Q: What do you mean by radical?
Ans: It represents a chemical group that works as a single unit in a chemical reaction.
Q: What do you know about alkylation?
Ans: It represents a chemical reaction in which the alkyl group is introduced into the compound in place of hydrogen.
Q: What do you mean by alkyl?
Ans: It is used to represent a hydrocarbon group obtained from alkane such as an ethyl (group).
Q: Give an example of alkylation.
Ans: Caffeine, an important constituent of coffee or tea, is obtained by the methylation (alkylation) of theophylline or theobromine.
Q: What do you mean by amination?
Ans: Amination represents the insertion of amine group into a compound.
Q: Give an example of amination.
Ans: Amphetamine is obtained from phenylacetone by the process of amination.
Q: What do you mean by condensation?
Ans: It represents the conversion of gas to a liquid or liquid to a solid. It also represents the bonding of molecules for the formation of denser substance and involves the connecting together of two or more organic molecules.
Q: Give an example of product obtained by condensation.
Ans: Hexylresorcinol is obtained by the condensation of resorcinol with hexanoic acid.
Q: What do you mean by esterification?
Ans: It represents the formation of ester.
Q: Give an example of esterification.
Ans: Formation of ethyl acetate by the reaction of ethanol and acetic acid.
Thursday, May 13, 2010
Suspensions
In chemistry, a suspension is a heterogeneous fluid containing solid particles that are sufficiently large for sedimentation. Usually they must be larger than 1 micrometer. The internal phase (solid) is dispersed throughout the external phase (fluid) through mechanical agitation, with the use of certain excipients or suspending agents. Unlike colloids, suspensions will eventually settle. An example of a suspension would be sand in water. The suspended particles are visible under a microscope and will settle over time if left undisturbed. This distinguishes a suspension from a colloid, in which the suspended particles are smaller and do not settle.Colloids and suspensions are different from solutions, in which the dissolved substance (solute) does not exist as a solid, and solvent and solute are homogeneously mixed.
A suspension of liquid droplets or fine solid particles in a gas is called an aerosol or particulate. In the atmosphere these consist of fine dust and soot particles, sea salt, biogenic and volcanogenic sulfates, nitrates, and cloud droplets.
Suspensions are classified on the basis of the dispersed phase and the dispersion medium, where the former is essentially solid while the latter may either be a solid, a liquid, or a gas.
In modern chemical process industries, high shear mixing technology has been used to create many novel suspensions.
Suspensions are unstable from the thermodynamic poin of view; however, they can be kinetically stable over a large period of time, which determines their shelf life. This time span needs to be measured to ensure the best product quality to the final consumer. “Dispersion stability refers to the ability of a dispersion to resist change in its properties over time.” D.J. McClements.
Destabilisation phenomenon of dispersion:
These destabilisations can be classified into two major processes:
Destabilisation phenomenon of dispersion:
These destabilisations can be classified into two major processes:
- 1-Migration phenomena : whereby the difference in density between the continuous and dispersed phase, leads to gravitational phase separation. In the case of suspensions sedimentation occurs as the dispersed phase is denser than the continuous phase.
- 2-Particle size increase phenomena: whereby the suspended particles join together and increase in size. Below are the two types of this phenomena.
-
- reversibly (flocculation)
- irreversibly (aggregation)
Technique monitoring physical stability:
Multiple light scattering coupled with vertical scanning is the most widely used technique to monitor the dispersion state of a product, hence identifying and quantifying destabilisation phenomena. It works on concentrated dispersions without dilution. When light is sent through the sample, it is backscattered by the particles. The backscattering intensity is directly proportional to the size and volume fraction of the dispersed phase. Therefore, local changes in concentration (sedimentation) and global changes in size (flocculation, aggregation) are detected and monitored.
Accelerating methods for shelf life protection:
The kinetic process of destabilisation can be rather long (up to several months or even years for some products) and it is often required for the formulator to use further accelerating methods in order to reach reasonable development time for new product design. Thermal methods are the most commonly used and consists in increasing temperature to accelerate destabilisation (below critical temperatures of phase inversion or chemical degradation). Temperature affects not only the viscosity, but also interfacial tension in the case of non-ionic surfactants or more generally interactions forces inside the system. Storing a dispersion at high temperatures enables to simulate real life conditions for a product (e.g. tube of sunscreen cream in a car in the summer), but also to accelerate destabilisation processes up to 200 times.
Mechanical acceleration including vibration, centrifugation and agitation are sometimes used. They subject the product to different forces that pushes the particles / droplets against one another, hence helping in the film drainage. However, some emulsions would never coalesce in normal gravity, while they do under artificial gravity. Moreover, segregation of different populations of particles have been highlighted when using centrifugation and vibration.
Objective Type Questions for Suspensions in PharmaceuticsMultiple light scattering coupled with vertical scanning is the most widely used technique to monitor the dispersion state of a product, hence identifying and quantifying destabilisation phenomena. It works on concentrated dispersions without dilution. When light is sent through the sample, it is backscattered by the particles. The backscattering intensity is directly proportional to the size and volume fraction of the dispersed phase. Therefore, local changes in concentration (sedimentation) and global changes in size (flocculation, aggregation) are detected and monitored.
Accelerating methods for shelf life protection:
The kinetic process of destabilisation can be rather long (up to several months or even years for some products) and it is often required for the formulator to use further accelerating methods in order to reach reasonable development time for new product design. Thermal methods are the most commonly used and consists in increasing temperature to accelerate destabilisation (below critical temperatures of phase inversion or chemical degradation). Temperature affects not only the viscosity, but also interfacial tension in the case of non-ionic surfactants or more generally interactions forces inside the system. Storing a dispersion at high temperatures enables to simulate real life conditions for a product (e.g. tube of sunscreen cream in a car in the summer), but also to accelerate destabilisation processes up to 200 times.
Mechanical acceleration including vibration, centrifugation and agitation are sometimes used. They subject the product to different forces that pushes the particles / droplets against one another, hence helping in the film drainage. However, some emulsions would never coalesce in normal gravity, while they do under artificial gravity. Moreover, segregation of different populations of particles have been highlighted when using centrifugation and vibration.
----------------------
2. In suspensions ,the partical size ranges b/w…………………..
-----------------------
3. Following is not the important reason of the suspensions :
a) drug stability
b) taste improving
c) taste masking
d) compatibility
-----------------------
4. Suspensions are preferred over tablets & capsules due to …………………in dosage forms -----------------------
5. The particle size is important while determining the rate of ……………………..
-----------------------
6. During sedimentation , not to form a ………………… is an important feature of the good suspension -----------------------
7. A good suspension should be resistant to………………….
-----------------------
8. The ……………….. of a good suspension should not be too much to pour.
-----------------------
9. Such suspensions which are prepared just before dispensing to the patients are called …………………..
-----------------------
10. Extemporaneous suspensions are prepared from:
a) tablets & capsules
b) just before dispensing to the patient
c) contents are crushed in mortar & pestle and a proper vehicle is added
-----------------------
11.For preparation of the extemporaneous suspensions , a good quality suspending agent is added which is :
a) cheep in cost
b) less liable to microbial attack
c) less liable to be coagualated
------------------------
12. Carboxymethyl cellulose is an important …………………………. Used in preparation of the extemporaneous suspensions
------------------------
13. USP designs the extemporaneous suspensions as ………………………..
------------------------
14. Paediatric antibiotics suspensions are best examples of the ………………………
------------------------
15. Reconstituted suspensions are also called as ……………………………..
------------------------
16. Reconstituted suspensions are designated by usp as…………………………
------------------------
17. While preparing reconstituted suspensions ;active agents ,sweeteners, colorants ,flavouring agents ,stabilizers, suspending agents are mixed to prepare a ………………powder.
------------------------
18. Previously boiled & cooled water is added in …………………………… while preparing ------------------------
19. The commercial reconstituted suspensions available is ……………………..
------------------------
20. The condition in which the particles don’t aggregate and in which they remain uniformly distributed throughout the distributed throughout the dispersion and donot settle is celled …………………….
------------------------
21. Rate of the sedimentation is determined while preparing by ………………. Law .
------------------------
22. while preparing suspensions , all factors are adjusted so that the rate of the sedimentation is ……………..
a) maximum
b) minimum
c) medium
------------------------
23. While preparing the suspensions , the relation b/w density and sedimentation is …………………
------------------------
24. The particle size of the dispersed phase of the suspensions ranges b/w …………………….
a) 1 to 50 µm
b) 2 to 10 mm
c) 1 to 10 µm
------------------------
Answers to Objective Type Questions for Suspensions in Pharmaceutics
1. coarse dispersion
2. 10-15micrometer
3. b
4. flexibility
5. sedimentation
6. hard cake
7. microbial attack
8. viscosity
9. Extemporaneous suspensions
10. a
11. b
12. suspending agent
13. ORAL SUSPENSIONS
14. extemporaneous suspensions
15. powders for oral suspensions
16. for oral suspensions
17. homogenous
18. reconstituted suspension
19. Barium sulphate
20. physical stability
21. stokes'
22. b
23. inverse
24. a
(These Objective type questions are helpful for the preparation of Pharmacy Exams)
------------------------
Further Reading:
Monday, May 10, 2010
Colloids and Emulsions
An emulsion is a mixture of two or more immiscible (unblendable) liquids. Emulsions are part of a more general class of two-phase systems of matter called colloids. Although the terms colloid and emulsion are sometimes used interchangeably, emulsion tends to imply that both the dispersed and the continuous phase are liquid. In an emulsion, one liquid (the dispersed phase) is dispersed in the other (the continuous phase).
Examples of emulsions include vinaigrettes, the photo-sensitive side of photographic film, milk and cutting fluid for metal working.
Structure and properties of emulsions:
It is still common belief that emulsions basically do not display any structure, i.e., the droplets (or in case of dispersions, particles) dispersed in the liquid matrix (the “dispersion medium”) are assumed to be statistically distributed. Therefore, for emulsions (like for dispersions) usually percolation theory is assumed to appropriately describe their properties.
However, percolation theory can only be applied if the system it should describe is in or close to thermodynamic equilibrium. There are very few studies about the structure of emulsions (dispersions), although they are plentiful in type and in use all over the world in innumerable applications.
In the following, only such emulsions will be discussed with a dispersed phase diameter of less than 1 µm. To understand the formation and properties of such emulsions (including dispersions), it must be considered, that the dispersed phase exhibits a "surface," which is covered ("wet") by a different "surface" which hence are forming an interface (chemistry). Both surfaces have to be created (which requires a huge amount of energy), and the interfacial tension (difference of surface tension) is not compensating the energy input, if at all.
Appearance and properties
Emulsions are made up of a dispersed and a continuous phase; the boundary between these phases is called the interface. Emulsions tend to have a cloudy appearance, because the many phase interfaces scatter light that passes through the emulsion. Emulsions are unstable and thus do not form spontaneously. The basic color of emulsions is white. If the emulsion is dilute, the Tyndall effect will scatter the light and distort the color to blue; if it is concentrated, the color will be distorted towards yellow. This phenomenon is easily observable on comparing skimmed milk (with no or little fat) to cream (high concentration of milk fat). Microemulsions and nanoemulsions tend to appear clear due to the small size of the disperse phase.
Energy input through shaking, stirring, homogenizing, or spray processes are needed to initially form an emulsion. Over time, emulsions tend to revert to the stable state of the phases comprising the emulsion; an example of this is seen in the separation of the oil and vinegar components of Vinaigrette, an unstable emulsion that will quickly separate unless shaken continuously.
Whether an emulsion turns into a water-in-oil emulsion or an oil-in-water emulsion depends on the volume fraction of both phases and on the type of emulsifier. Generally, the Bancroft rule applies: emulsifiers and emulsifying particles tend to promote dispersion of the phase in which they do not dissolve very well; for example, proteins dissolve better in water than in oil and so tend to form oil-in-water emulsions (that is they promote the dispersion of oil droplets throughout a continuous phase of water).
Instability
There are three types of instability: flocculation, creaming, and coalescence. Flocculation describes the process by which the dispersed phase comes out of suspension in flakes.Coalescence is another form of instability, which describes when small droplets combine to form progressively larger ones. Emulsions can also undergo creaming, the migration of one of the substances to the top (or the bottom, depending on the relative densities of the two phases) of the emulsion under the influence of buoyancy or centripetal force when a centrifuge is used.
Surface active substances (surfactants) can increase the kinetic stability of emulsions greatly so that, once formed, the emulsion does not change significantly over years of storage. A Non-Ionic surfactant solution can become self-contained under the force of its own surface tension, remaining in the shape of its previous container for some time after the container is removed. Superfluids flow with zero friction and can escape their containers; an ionic solution tends to retain its current shape.
“Emulsion stability refers to the ability of an emulsion to resist change in its properties over time.” D.J. McClements.
Technique monitoring physical stability
Multiple light scattering coupled with vertical scanning is the most widely used technique to monitor the dispersion state of a product, hence identifying and quantifying destabilisation phenomena. It works on concentrated emulsions without dilution. When light is sent through the sample, it is backscattered by the droplets. The backscattering intensity is directly proportional to the size and volume fraction of the dispersed phase. Therefore, local changes in concentration (Creaming) and global changes in size (flocculation, coalescence) are detected and monitored.
Accelerating methods for shelf life prediction
The kinetic process of destabilisation can be rather long (up to several months or even years for some products) and it is often required for the formulator to use further accelerating methods in order to reach reasonable development time for new product design. Thermal methods are the most commonly used and consists in increasing temperature to accelerate destabilisation (below critical temperatures of phase inversion or chemical degradation). Temperature affects not only the viscosity, but also interfacial tension in the case of non-ionic surfactants or more generally interactions forces inside the system. Storing a dispersion at high temperatures enables to simulate real life conditions for a product (e.g. tube of sunscreen cream in a car in the summer), but also to accelerate destabilisation processes up to 200 times.
Mechanical acceleration including vibration, centrifugation and agitation are sometimes used. They subject the product to different forces that pushes the droplets against one another, hence helping in the film drainage. However, some emulsions would never coalesce in normal gravity, while they do under artificial gravity. Moreover segregation of different populations of particles have been highlighted when using centrifugation and vibration.
Emulsifier
An emulsifier (also known as an emulgent) is a substance which stabilizes an emulsion by increasing its kinetic stability. One class of emulsifiers is known as surface active substances, or surfactants. Examples of food emulsifiers are egg yolk (where the main emulsifying agent is lecithin), honey, and mustard, where a variety of chemicals in the mucilage surrounding the seed hull act as emulsifiers; proteins and low-molecular weight emulsifiers are common as well. Soy lecithin is another emulsifier and thickener. In some cases, particles can stabilize emulsions as well through a mechanism called Pickering stabilization. Both mayonnaise and Hollandaise sauce are oil-in-water emulsions that are stabilized with egg yolk lecithin or other types of food additives such as Sodium stearoyl lactylate.
Detergents are another class of surfactant, and will physically interact with both oil and water, thus stabilizing the interface between oil or water droplets in suspension. This principle is exploited in soap to remove grease for the purpose of cleaning. A wide variety of emulsifiers are used in pharmacy to prepare emulsions such as creams and lotions. Common examples include emulsifying wax, cetearyl alcohol, polysorbate 20, and ceteareth 20. Sometimes the inner phase itself can act as an emulsifier, and the result is nanoemulsion - the inner state disperses into nano-size droplets within the outer phase. A well-known example of this phenomenon, the ouzo effect, happens when water is poured in a strong alcoholic anise-based beverage, such as ouzo, pastis, arak or raki. The anisolic compounds, which are soluble in ethanol, now form nano-sized droplets and emulgate within the water. The colour of such diluted drink is opaque and milky.
In pharmaceutics, hairstyling, personal hygiene and cosmetics, emulsions are frequently used. These are usually oil and water emulsions, but which is dispersed and which is continuous depends on the pharmaceutical formulation. These emulsions may be called creams, ointments,liniments (balms), pastes, films or liquids, depending mostly on their oil and water proportions and their route of administration. The first 5 are topical dosage forms, and may be used on the surface of the skin, transdermally, ophthalmically, rectally or vaginally. A very liquidy emulsion may also be used orally, or it may be injected using various routes (typically intravenously or intramuscularly). Popular medicated emulsions include calamine lotion, cod liver oil, Polysporin, cortisol cream, Canesten and Fleet.
Microemulsions are used to deliver vaccines and kill microbes.Typically, the emulsions used in these techniques are nanoemulsions of soybean oil, with particles that are 400-600 nm in diameter. The process is not chemical, as with other types of antimicrobial treatments, but mechanical. The smaller the droplet, the greater the surface tension and thus the greater the force to merge with other lipids. The oil is emulsified using a high shear mixer with detergents to stabilize the emulsion, so when they encounter the lipids in the membrane or envelope of bacteria or viruses, they force the lipids to merge with themselves. On a mass scale, this effectively disintegrates the membrane and kills the pathogen. This soybean oil emulsion does not harm normal human cells nor the cells of most other higher organisms. The exceptions are sperm cells and blood cells, which are vulnerable to nanoemulsions due to their membrane structures. For this reason, these nanoemulsions are not currently used intravenously. The most effective application of this type of nanoemulsion is for the disinfection of surfaces. Some types of nanoemulsions have been shown to effectively destroy HIV-1 and various tuberculosis pathogens, for example, on non-porous surfaces.
Uses:
Emulsions are mainly used in many major chemical industries. In the pharmaceutical industry they are used to make medicines with a more appealing flavor and to improve value by controlling the amount of active ingredients. The most widely-used emulsions are non-ionic because they have low toxicity, but cationic emulsions are also used in some products because of their antimicrobial properties. Emulsions are also used in making many hair and skin products, such as various types of oils and waxes.-----------------
2. Basically emulsion may is thermodynamically................................ System of at least two immiscible liquid phases.
a) stable ,
b) turbid
c) clear
d) unstable
-----------------
3. The stability of the emulsion is measured in terms of the quantity of the ............................... agent used.
a) binding agent
b) suspending agent
c) emulsifying agent
d) both a& b
-----------------
4. The liquid phase in the form of globules is called as.................................
------------------
5. The liquid bearing the globules of the other phase is called as :
a) fluorescent phase
b) saturated layer
c) fatty layer
d) continuous phase
------------------
6. Dispersed phase can consist of the ..............................
a) stable liq.
b) mobile liq
c) semisolids
d) plasma
e) both b&c
------------------
7. The most important example of the emulsion that is therapeutically active:
a) lotions
b) creams
c) ointments
d) both a & c
------------------
8. In emulsions ,the particle size ranges:
a) 0.5 - 1 mm
b) 0.1 - 4
c) 0.1 - 10mm
d) 0.1 -10 micrometers
------------------
9. In the preparation of the emulsions ,the most important and most frequently used phase is :
a) alkenes
b) ether
c) chloroform
d) water
e) alcohols
-------------------
10. In o/w emulsion, can the globules of the dispersed phase show fluorescence?
a) yes
b) no
-------------------
11. In o/w emulsions the continuous phase is ..............................
-------------------
12. Milk is an important example of the................................ emulsion
-------------------
13. Egg yolk is an important example of................... emulsion
-------------------
14. In water in oil emulsions ,the globules contain .....................
--------------------
15. Following is the important w/o emulsion used most frequently :
a) rubber latex
b) vanishing cream
c) oily calamine lotion
-------------------------
Answers to Objective Type Questions of Colloids and Emulsions in Pharmacy
1. system
2. d
3. c
4. dispersed phase
5. d
6. e
7. c
8. d
9. d
10. a
11. water
12. o/w
13. o/w
14. water
15. c
2. d
3. c
4. dispersed phase
5. d
6. e
7. c
8. d
9. d
10. a
11. water
12. o/w
13. o/w
14. water
15. c
(These Objective Type Questions are helpful for the preparation of Pharmacy Exams)
-------------------------
Further Reading:
Tutorial pharmacy
Tutorial pharmacy
Colloids and Emulsions
Objective Type Questions from Colloids and Emulsions in Pharmacy
16. An emulsion in which water globules are dispersed within the oil globules so that the system may be designated as .................................. --------------------
17. medically used emulsions for oral administration are usually ...............type:
a)o/w
b) w/o
c) w/o/w
d) o/w/o
--------------------
18. The surface active agents used in multiple emulsions are:
a) non-ionic
b) synthetic
c) ionic
d) natural
e ) a&b
f) c&d
---------------------
19. Gelatin and Tragacanth are :
a) emulsifying agents
b) surface active agents
c) synthetic non-ionic
d) b&c
e) a&c
----------------------
20. W/O emulsions are used almost exclusively for....................... applications :
a) internal
b) external
c) causal
---------------------
21. Calcium palmitate , spans , cholesterol and wool fat are emulsifiers used in the preparation of :
a) w/o
b) o/w
c) w/o/w
d) o/w/o
---------------------
22. Dye solubility test is mostly used for ..................of the emulsion type.
----------------------
23. Mostly used dye in the dye solubility test is .......................................
----------------------
24. At commercial level,………………………..is used for dilution method of determination of the emulsion thpe.
a) ether
b) alcohol
c) water
d) choloroform
----------------------
25. During conduction method ,the electrical circut completes when continuous phase is ......................
----------------------
26. Co lour of the o/w emulsion is usually...................................
----------------------
27. Initially o/w emusion feels ................................on the skin.
----------------------
28. When we add oil soluble dye in the o/w emulsion, the colored phase will be ……………….
----------------------
29. The British chemist Thomas Graham applied the term “colloid” to :
a)polypeptides
b) polysaccharides
c) flavones
d) a&b
-----------------------
30. Colloidal dispersions are distinguished form the solutions and coarse dispersions on the basis of the :
a) viscosity
b) density
c) particle size
-----------------------
31. Most of the pharmaceutical systems are prepared in the form of the :
a) hydrophilic colloidal system
b) lipophilic colloidal system
-----------------------
32. Radioactive colloids are being used as diagnostic & ……………….. Purposes in nuclear medicines.
-----------------------
33. micelles, microemulsions,liposomes, parenteral emulsions ,micro spheres ,nanoparticles are known as ……………………
------------------------------
Answers to Objective Type Questions from Colloids and Emulsions in Pharmacy
16. w/o/w
17. a
18. e
19. d
20. b
21. a
22. determination
23. methylene-blue
24. c
25. water
26. milky white
27. non-greasy
28. dispersed phase
29. d
30. c
31. a
32. therapeutic
33. Colloidal drug delivery systems
17. a
18. e
19. d
20. b
21. a
22. determination
23. methylene-blue
24. c
25. water
26. milky white
27. non-greasy
28. dispersed phase
29. d
30. c
31. a
32. therapeutic
33. Colloidal drug delivery systems
(These Objective Type Question are helpful for the preparation of Pharmacy Exams)
------------------------
Further Reading:
Colloids and Emulsions
Multiple Choice Questions (MCQs) from Colloids and Emulsions in Pharmacy
16. An emulsion in which water globules are dispersed within the oil globules so that the system may be designated as .................................. --------------------
17. medically used emulsions for oral administration are usually ...............type:
a)o/w
b) w/o
c) w/o/w
d) o/w/o
--------------------
18. The surface active agents used in multiple emulsions are:
a) non-ionic
b) synthetic
c) ionic
d) natural
e ) a&b
f) c&d
---------------------
19. Gelatin and Tragacanth are :
a) emulsifying agents
b) surface active agents
c) synthetic non-ionic
d) b&c
e) a&c
----------------------
20. W/O emulsions are used almost exclusively for....................... applications :
a) internal
b) external
c) causal
---------------------
21. Calcium palmitate , spans , cholesterol and wool fat are emulsifiers used in the preparation of :
a) w/o
b) o/w
c) w/o/w
d) o/w/o
---------------------
22. Dye solubility test is mostly used for ..................of the emulsion type.
----------------------
23. Mostly used dye in the dye solubility test is .......................................
----------------------
24. At commercial level,………………………..is used for dilution method of determination of the emulsion thpe.
a) ether
b) alcohol
c) water
d) choloroform
----------------------
25. During conduction method ,the electrical circut completes when continuous phase is ......................
----------------------
26. Co lour of the o/w emulsion is usually...................................
----------------------
27. Initially o/w emusion feels ................................on the skin.
----------------------
28. When we add oil soluble dye in the o/w emulsion, the colored phase will be ……………….
----------------------
29. The British chemist Thomas Graham applied the term “colloid” to :
a)polypeptides
b) polysaccharides
c) flavones
d) a&b
-----------------------
30. Colloidal dispersions are distinguished form the solutions and coarse dispersions on the basis of the :
a) viscosity
b) density
c) particle size
-----------------------
31. Most of the pharmaceutical systems are prepared in the form of the :
a) hydrophilic colloidal system
b) lipophilic colloidal system
-----------------------
32. Radioactive colloids are being used as diagnostic & ……………….. Purposes in nuclear medicines.
-----------------------
33. micelles, microemulsions,liposomes, parenteral emulsions ,micro spheres ,nanoparticles are known as ……………………
Saturday, May 8, 2010
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Q: What do you know about ergot alkaloids? Ans: These include alkaloids which we get from the ergot fungus Claviceps purpurea or derived ...
-
(For detailed study of Pharmaceutical Incompatibility Click here) Multiple Choice Questions (MCQs) from Pharmaceutical Incompatibility in ...
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Multiple Choice Questions (MCQs) of Powders and Granules from Pharmaceutics 1. _______ powders consist of more than one ingredients. a. Si...