- What is an emulsion drug?
- Why are emulsions used in pharmaceuticals?
- What is an example of an emulsion?
- What causes emulsion to crack or cream?
- Is Vinegar an emulsifier?
- What are some common emulsifiers?
- What are the four uses of emulsions?
- What are the types of emulsion?
- What are the different methods of preparing emulsions?
An emulsion is a thermodynamically unstable two-phase system consisting of at least two immiscible liquids, one of which is dispersed in the form of small droplets throughout the other, and an emulsifying agent.
What is an emulsion drug?
emulsion. [e-mul´shun] a mixture of two immiscible liquids, one being dispersed throughout the other in small droplets; a colloid system in which both the dispersed phase and the dispersion medium are liquids. Margarine, cold cream, and various medicated ointments are emulsions.
Why are emulsions used in pharmaceuticals?
Emulsions are commonly used in many major chemical industries. In the pharmaceutical industry, they are used to make medicines more palatable, to improve effectiveness by controlling dosage of active ingredients, and to provide improved aesthetics for topical drugs such as ointments.
What is an example of an emulsion?
In an emulsion, one liquid contains a dispersion of the other liquid. Common examples of emulsions include egg yolk, butter, and mayonnaise. The process of mixing liquids to form an emulsion is called emulsification.
What causes emulsion to crack or cream?
A salting out effect, by which high concentration of electrolyte can strip emulsifying agents of their hydrated layers and so cause their precipitation. Change in pH may also lead to the breaking of emulsion. Soap stabilized emulsions are therefore usually formulated at an alkaline pH.
Is Vinegar an emulsifier?
A good emulsifying agent will keep the oil and vinegar mixed together, delaying the appearance of a clear boundary. Try variations with more egg white, or with other emulsifiers, such as egg yolk, balsamic vinegar instead of white vinegar, etc.
What are some common emulsifiers?
Commonly used emulsifiers in modern food production include mustard, soy and egg lecithin, mono- and diglycerides, polysorbates, carrageenan, guar gum and canola oil.
What are the four uses of emulsions?
Give four uses of emulsions.
- It is used in making of medicines,
- Cleansing action of soaps is based on this emulsion formation.
- Digestion of fats in intestine takes place by the process of emulsification.
- Antiseptics and disinfectant added to water form emulsion for cleaning.
What are the types of emulsion?
There are two basic types of emulsions: oil-in-water (O/W) and water-in-oil (W/O). These emulsions are exactly what they sound like, as pictured below. In every emulsion there is a continuous phase that suspends the droplets of the other element which is called the dispersed phase.
What are the different methods of preparing emulsions?
The methods commonly used to prepare emulsions can be divided into two categories A) Trituration Method This method consists of dry gum method and wet gum method. Dry Gum Method In this method the oil is first triturated with gum with a little amount of water to form the primary emulsion.