Test preparatory e-learning package

1. FORMULATION SCIENCE PRACTICALS –
ONLINE ASSESSMENT PREPARATION E-LEARNING
DR MATT IVORY AND DR HELEN KING

2. THE DATES
 There is then a synchronous Q&A session in w/c 28th Feb. where
we will answer any questions you have regarding the
assessment
 The mock test takes place in w/c 7th March
 We will release marking materials so you can self-mark the
mock
 Mock feedback/Q&A synchronous session in w/c 14th March
 Summative assessment in w/c 28th March

3. THE BASICS
 3 hour assessment (extra time provided as per usual)
 THREE worksheets total:
 TWO to be completed by student (40 marks each worksheet)
 ONE completed worksheet provided where you will identify and correct any errors present (20 marks)
 The distribution of marks within the worksheet will vary based on the amount/difficulty of the
content in each section

4. THE BASICS
 Open book test (use whatever paper/electronic resources you like)
 You need access to the BNF
 Any BP monographs will be provided as PDF’s
 Exam conditions throughout the assessment
 This is a FIT TO SIT assessment – if you are unwell on the day you need to declare this and/or
any other extenuating circumstances and not sit the assessment. Any declarations post-
assessment will not be taken into consideration.
 Technical issues (eg internet connectivity) – we will be available throughout the assessment to
deal with any problems.

5. AN EXAMPLE
TEST PAPER
Name
PH2107 FORMULATION SCIENCE I
FORMATIVE ASSESSMENT
Friday 11th
March 2022
The School of Pharmacy and Pharmaceutical Sciences Fit to Sit Policy applies to this
assessment. By attempting this assessment I confirm that I am fit and able to be assessed
on this occasion and that any retrospective extenuating circumstance claims will not be
accepted.
INSTRUCTIONS
Duration: 3 hours
All THREE questions must be attempted. You are not required to make a product.
In SECTION A (Products 1 & 2), you are required to complete all of the information required
to make the product requested. You do not need to fill in any greyed-out boxes.
In SECTION B (Product 3), you are provided with a completed worksheet and you are
required to check this worksheet, identify and highlight any errors/omissions present and
provide corrective action by adding a comment (‘Review’ tab  ‘New Comment’).
This assessment is open book – you are allowed to use whichever resources you choose
but you are expected to complete the assessment independently. You will need to complete
each section on this Word file, save a copy with your name in the title of the file in the format
‘FORENAME_SURNAME_PH2107_Resit’
and submit via the Turnitin portal in the PH2107 module on Learning Central.
Submission of your assessment using Turnitin is the equivalent of handing in your
assessment/exam paper and leaving the examination venue. Therefore once submitted,
you will not be permitted to return to your document for review or modification.
For markers use only:
Q1 /40
Q2 /40
Q3 /20
Total /100

6. WORKSHEET 1
Providing irrelevant information
in any section will result in
marks being deducted as shown
here. You need to show that you
understand what information is
required here and only what is
relevant to the formulation you
are required to ‘make’.

7. WORKSHEET 1
Note: when designing a
formulation, leave out double
strength chloroform water
unless it is specified by the up to
date monograph.
Some flavourings may still
contain double strength
chloroform water- these are
used in such small quantities
that they are OK to use.
If incorrect working formulae
calculated then zero for whole
worksheet as a critical fail. We will
take into consideration the repetition
of error across different sections of
the worksheet. If an error is made in
one section and then is correct
throughout the rest of the worksheet
you will be given the benefit of the
doubt and only marks for that
section will be deducted.

8. WORKSHEET 1
This section under
notes and
workings is not
marked, it is there
for you to place
any calculations or
notes you wish to
during the
assessment.

9. WORKSHEET 1
Fill in all the required sections as you will
have practised throughout the practical
series. Remember any storage specific
requirements should include those stated
on any individual monograph for each
ingredient as well as the product. Assign
a batch number and use here and on the
label.
As with all worksheets include a
completed sample label with dosage
directions as appropriate. If no dosage
information available, “use as directed” is
appropriate. If multiple doses i.e. more
than three exist for the product it is
acceptable to place use as directed on
the label providing ALL dosages are
written in section one of the worksheet.

10. WORKSHEET 1
Complete all
sections required.
Greyed out sections
do not need to be
completed.
-1 empty/incorrect (min 0), 0 for whole question if no “ to xxx ml/g” stated

11. WORKSHEET 1
List all equipment you would
need to make the product.
Give a clear bullet
pointed step by step
ordered method.
General and specific
mark deductions for
errors are shown in
red.

12. WORKSHEET 2
3)
Complete 2nd worksheet in the same manner as the 1st

13. OTHER MARKING CONSIDERATIONS
- If using purified water, if not stated freshly boiled and cooled (FBC) - 15
These are general considerations
for the two products you are
asked to formulate worksheets
for. This table can also act as an
aid in identifying errors in
question 3.

14. QUESTION 3 – SPOT THE ERRORS/OMISSIONS
This question is designed to reflect the final checking process and quality control tasks you would
commonly undertake as a pharmacist within a manufacturing unit.
You will be given a completed worksheet with a unstated number of errors or omissions present within
it.
Marks will be allocated (up to a maximum of 20 for the question) for identifying the errors or missing
information present. Where an error is identified the CORRECT information must also be stated in order
to achieve the mark.
The worksheet will be in the form of a WORD document, please use the highlight and comment
functions (example in the following slide) to identify the error or omission and provide the correct
information.

15. QUESTION 3 – SPOT THE ERRORS/OMISSIONS CONT.
Select the highlighter button on the home screen tab in word and highlight the error within the worksheet.
Under the review tab select the new comment button and add the detail of the error and the
correct information that should be present.

16. QUESTION 3 – EXAMPLE

17. QUESTION 3 EXAMPLE CONT.

18. QUESTION 3 EXAMPLE CONT.

19. QUESTION 3 EXAMPLE CONT.

20. QUESTION 3 EXAMPLE CONT.

21. WHAT TO DO NEXT
 Ask us any questions you have in the Q & A zoom session on the 2nd March
 Prepare your resources
 Review model answers for products to date (ca. mark scheme for assessment)
 Make sure you understand where the information for each section of the
worksheet is found
 Make sure you know what information can be found in the practical manual
 Practice calculations used in creating working formulae for products