Emulation
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What is Emulation? Properties of Emulation Methods to Identify the type of Emulation Separation of Emulation
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Dhruti Avlani - Emulsion
An emulsion is a biphasic liquid preparation containing two immiscible liquids, one of which is dispersed as minute globules into the other.
NCP EMULSION PHYSICAL PHARMACEUTICS II
This document defines and describes different types of emulsions. It states that an emulsion is an unstable system consisting of two immiscible liquids, one dispersed as globules in the other. The types discussed are simple (o/w and w/o), multiple (o/w/o, w/o/w), and microemulsions. Factors that influence emulsion stability like particle size, viscosity, and charge are covered. Methods to identify o/w vs w/o emulsions are provided. Theories of emulsion formation and factors that can cause instability are summarized. Ways to help preserve emulsions from microbes and oxidation are also mentioned.
Emulsion
This document defines and describes emulsions. It states that an emulsion is an unstable mixture of two immiscible liquids stabilized by an emulsifying agent. Emulsions are classified as simple (macro) emulsions, multiple emulsions, or microemulsions. Simple emulsions can be oil-in-water or water-in-oil, while multiple emulsions contain both types simultaneously. Microemulsions are clear, stable mixtures with particle sizes less than 120nm. The document also discusses emulsifying agents, formulation components, stability issues like flocculation and creaming, and identification tests.
emulsion
The document discusses emulsions, which are mixtures of two or more liquids that do not normally mix. It defines the key types of emulsions as oil-in-water (O/W), water-in-oil (W/O), and multiple emulsions. It also explains the differences between O/W and W/O emulsions and describes detection tests that can identify the emulsion type. Finally, it provides examples of common emulsifying agents like lecithin, soap, and gum and discusses their properties and uses in emulsions.
Emulsion
Emulsion is a mixture of lubricating agents and water that is applied to jute fiber to make it soft and flexible. An emulsion contains small globules of one immiscible liquid dispersed in another liquid, stabilized by an emulsifier such as soap or detergent. Common emulsions for jute fiber contain 72.5% water, 25.4% oil, 1.6% emulsifier, and 0.5% urea. The oil lubricates the fiber while the emulsifier and urea help the mixture penetrate and soften the fibers. Emulsions can become unstable over time through creaming, where larger oil droplets rise to the surface, or breaking, where the oil droplets recombine into larger
emulsion
The document discusses different types of emulsions. It begins by defining an emulsion as a mixture of two or more immiscible liquids. It then describes four main types of emulsions: oil-in-water emulsions, water-in-oil emulsions, multiple emulsions (O/W/O and W/O/W), and microemulsions. The key differences between O/W and W/O emulsions are also summarized. Detection tests for identifying the type of emulsion are then outlined.
Emulsion and emulsion with new technology
This document discusses emulsions and provides details about a new emulsification technology developed by a research scientist at Shiseido Research Center. It describes how the scientist was looking for ways to reduce the energy consumption in typical emulsion manufacturing methods. He came up with the idea of applying the principle of making iced coffee, where hot coffee is poured into ice to cool and thin it. This new method involves first making a thick emulsion concentrate by heating a small amount of oil and fluid, then mixing a large amount of water to complete the emulsion, reducing the energy needed. It discusses some initial failures and how the scientist considered the perspective of the ingredients to improve the method. This low energy emulsification technique is now used in a rose body milk
Emulsions
Emulsion definition, types, characteristics, preparation, emulsifying agents, Identification tests, advantages, disadvantages and pharmaceutical application.
Recommended
Dhruti Avlani - Emulsion
An emulsion is a biphasic liquid preparation containing two immiscible liquids, one of which is dispersed as minute globules into the other.
NCP EMULSION PHYSICAL PHARMACEUTICS II
This document defines and describes different types of emulsions. It states that an emulsion is an unstable system consisting of two immiscible liquids, one dispersed as globules in the other. The types discussed are simple (o/w and w/o), multiple (o/w/o, w/o/w), and microemulsions. Factors that influence emulsion stability like particle size, viscosity, and charge are covered. Methods to identify o/w vs w/o emulsions are provided. Theories of emulsion formation and factors that can cause instability are summarized. Ways to help preserve emulsions from microbes and oxidation are also mentioned.
Emulsion
This document defines and describes emulsions. It states that an emulsion is an unstable mixture of two immiscible liquids stabilized by an emulsifying agent. Emulsions are classified as simple (macro) emulsions, multiple emulsions, or microemulsions. Simple emulsions can be oil-in-water or water-in-oil, while multiple emulsions contain both types simultaneously. Microemulsions are clear, stable mixtures with particle sizes less than 120nm. The document also discusses emulsifying agents, formulation components, stability issues like flocculation and creaming, and identification tests.
emulsion
The document discusses emulsions, which are mixtures of two or more liquids that do not normally mix. It defines the key types of emulsions as oil-in-water (O/W), water-in-oil (W/O), and multiple emulsions. It also explains the differences between O/W and W/O emulsions and describes detection tests that can identify the emulsion type. Finally, it provides examples of common emulsifying agents like lecithin, soap, and gum and discusses their properties and uses in emulsions.
Emulsion
Emulsion is a mixture of lubricating agents and water that is applied to jute fiber to make it soft and flexible. An emulsion contains small globules of one immiscible liquid dispersed in another liquid, stabilized by an emulsifier such as soap or detergent. Common emulsions for jute fiber contain 72.5% water, 25.4% oil, 1.6% emulsifier, and 0.5% urea. The oil lubricates the fiber while the emulsifier and urea help the mixture penetrate and soften the fibers. Emulsions can become unstable over time through creaming, where larger oil droplets rise to the surface, or breaking, where the oil droplets recombine into larger
emulsion
The document discusses different types of emulsions. It begins by defining an emulsion as a mixture of two or more immiscible liquids. It then describes four main types of emulsions: oil-in-water emulsions, water-in-oil emulsions, multiple emulsions (O/W/O and W/O/W), and microemulsions. The key differences between O/W and W/O emulsions are also summarized. Detection tests for identifying the type of emulsion are then outlined.
Emulsion and emulsion with new technology
This document discusses emulsions and provides details about a new emulsification technology developed by a research scientist at Shiseido Research Center. It describes how the scientist was looking for ways to reduce the energy consumption in typical emulsion manufacturing methods. He came up with the idea of applying the principle of making iced coffee, where hot coffee is poured into ice to cool and thin it. This new method involves first making a thick emulsion concentrate by heating a small amount of oil and fluid, then mixing a large amount of water to complete the emulsion, reducing the energy needed. It discusses some initial failures and how the scientist considered the perspective of the ingredients to improve the method. This low energy emulsification technique is now used in a rose body milk
Emulsions
Emulsion definition, types, characteristics, preparation, emulsifying agents, Identification tests, advantages, disadvantages and pharmaceutical application.
Formulation of Emulsion
An emulsion is a dispersion of one liquid into another immiscible liquid. The key types are oil-in-water (O/W) and water-in-oil (W/O) emulsions. Emulsions have various pharmaceutical applications like masking unpleasant tastes and enhancing drug absorption. Emulsion stability and type depend on factors like the emulsifying agent used, its HLB value, and emulsion preparation method. Common tests are used to identify the emulsion type and stability must be ensured through proper preservation, packaging, and storage.
EMULSION By A B Walikar
1. An emulsion is a mixture of two immiscible liquids, where one liquid is dispersed as globules in the other liquid.
2. Emulsions are thermodynamically unstable and require an emulsifying agent to stabilize the globules and prevent separation.
3. The key types of emulsions are oil-in-water and water-in-oil emulsions, as well as multiple emulsions containing both oil and water phases. Microemulsions are transparent, thermodynamically stable mixtures of oil, water and surfactants.
Emulsions 141109040201-conversion-gate02
Pharmaceutical emulsions are dispersions of one liquid in another immiscible liquid. An emulsion consists of at least two liquid phases, one dispersed as globules in the other, and stabilized by an emulsifying agent. Emulsions can be oil-in-water or water-in-oil depending on which phase is dispersed. Emulsions are thermodynamically unstable and rely on emulsifying agents to kinetically stabilize the system by reducing interfacial tension or forming protective films around globules. Physical instabilities like flocculation, creaming, and phase inversion can still occur over time due to density differences, globule interactions, or changes in environmental conditions. Proper formulation with emulsifiers, viscosity
Excipient used in the formulation of Emulsion
This slide contains information about some common pharmaceutical excipients used in the formulation of a pharmaceutical dosage form named Emulsion.
Pharmaceutical Emulsion
This document discusses emulsions and self-emulsifying drug delivery systems (SEDDS). It defines emulsions as mixtures of two immiscible liquids stabilized by an emulsifying agent. The main types of emulsions described are oil-in-water, water-in-oil, multiple emulsions, and microemulsions. SEDDS are defined as isotropic mixtures of oils, surfactants, and co-solvents/co-surfactants that spontaneously form emulsions when exposed to aqueous media and can improve drug solubility and bioavailability. Key factors in developing SEDDS like choice of oils, surfactants, and evaluation methods are also summarized.
(Emulsion 3)
The document discusses the HLB system for classifying emulsifying agents based on their hydrophilic-lipophilic balance. Emulsifying agents with HLB values between 3-6 produce water-in-oil emulsions, while those between 8-18 produce oil-in-water emulsions. It also describes common methods for preparing emulsions on a small scale, including the continental, English, and bottle methods. Factors that affect emulsion stability are creaming, coalescence, microbial deterioration, and physical or chemical changes over time. Proper use of emulsifiers, thickeners, preservatives, and storage conditions can help increase stability.
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An emulsion is a mixture of two or more liquids that are normally immiscible. Emulsions are part of a more general class of two-phase systems of matter called colloids.
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This document discusses emulsions and foams. It defines emulsions as dispersions of one liquid suspended in tiny droplets within another liquid, and describes two main types - oil-in-water and water-in-oil emulsions. It explains how emulsions are classified based on stability, and discusses common emulsifying agents and techniques used to create emulsions. The document also provides examples of common food emulsions like milk, butter, mayonnaise and salad dressings. Finally, it defines foams as dispersions of gas bubbles in liquid or semisolid phases, and notes two types and some foams used in cooking like beaten eggs and whipped cream.
Pharmaceutical Emulsion and Suppository
This document discusses emulsions and suppositories. It begins by defining emulsions as heterogeneous, thermolabile mixtures of two immiscible liquids made miscible by an emulsifying agent. The document then classifies emulsions, discusses emulsifying agents and emulsion stability. It describes methods for preparing and detecting emulsions. Applications of emulsions in various industries are provided. The document also defines suppositories as solid dosage forms intended for insertion into body orifices. It discusses the characteristics, formulations and bases used for different types of suppositories.
Emulsions
An emulsion is an unstable mixture of two immiscible liquids stabilized by an emulsifying agent. The document defines emulsions and describes different types including oil-in-water, water-in-oil, multiple, and microemulsions. Methods for preparing emulsions like the continental, English, and bottle methods are outlined. Advantages of emulsions include masking unpleasant tastes, enabling oral or parenteral administration of insoluble compounds, and providing sustained release. However, emulsions are thermodynamically unstable and require proper formulation to avoid issues like creaming or cracking.
Emulsions ppt
Emulsions can be divided into two types: primary and secondary. Primary emulsions contain a single dispersed phase and are either oil-in-water (O/W) or water-in-oil (W/O). Secondary emulsions contain two internal phases, such as oil-in-water-in-oil (O/W/O) or water-in-oil-in-water (W/O/W), which can be used to delay drug release or increase stability. Common pharmaceutical emulsions include O/W, W/O, O/W/O and W/O/O, which are identified using various methods and prepared using emulsifying agents.
Emulsion
1) An emulsion is an unstable mixture of two immiscible liquids, where one liquid is dispersed as globules in the other liquid. Emulsions can be O/W (oil in water) or W/O (water in oil) types.
2) Pharmaceutical emulsions are used to deliver unpleasant tasting drugs, provide slow release of water-soluble drugs, and enhance absorption of oil-soluble drugs.
3) The key steps in formulating an emulsion are selecting an emulsifying agent based on its HLB value, adding preservatives and antioxidants, and using methods like trituration or the bottle method to prepare the emulsion.
Pharmaceutical Emulsion
This document defines and describes emulsions. It states that an emulsion is a two-phase system consisting of two immiscible liquids where one liquid is dispersed as globules in the other with the help of an emulsifying agent and mechanical energy. The document discusses emulsion types including oil-in-water and water-in-oil. It also covers emulsion components, applications in pharmaceuticals, formulation, identification of emulsion type, selection of emulsifying agents, mechanisms of action, and factors affecting stability. The key points are emulsions are thermodynamically unstable systems requiring emulsifying agents and mechanical energy to form and maintain.
Emulsion
This document discusses specialized pharmaceutical emulsions. It defines emulsions as unstable systems where one liquid is dispersed as globules in another liquid stabilized by emulsifying agents. The two main types are oil-in-water and water-in-oil emulsions. Multiple emulsions contain both water-in-oil and oil-in-water emulsions. Various methods are described for producing emulsions including mechanical and solvent evaporation techniques. Emulsifying agents lower the interfacial tension between the liquids to form stable emulsions. Potential applications include drug delivery, vaccines, and products for pulmonary, dermal, and oral administration.
bABE STUDIES
1. Suspensions are two-phase systems consisting of finely divided solid particles dispersed in a liquid vehicle. The document discusses the characteristics of various types of suspensions including oral, topical, ophthalmic, and injectable suspensions.
2. Important characteristics of pharmaceutical suspensions include particle size between 1-50um, use of suspending agents to prevent settling, and viscosity suitable for administration. Commonly used suspending agents are listed.
3. Examples of different categories of oral suspensions are provided such as antacids, antibiotics, antifungals, antihypertensives, and more. The key characteristics and examples of specific types of suspensions like antacid and antibacterial suspensions are also summarized.
Pharmacy#Emulsion#Physical Pharmaceutics II
An emulsion is a two-phase system consisting of two immiscible liquids, where one liquid is dispersed as globules in the other. Emulsions can be oil-in-water or water-in-oil depending on the dispersed and continuous phases. Emulsions are used pharmaceutically for oral, rectal, topical, and injectable drug delivery to mask tastes/odors and enhance absorption. Emulsion stability depends on the emulsifying agent and preventing effects like creaming, flocculation, coalescence, cracking, and phase inversion.
Emulsion
The document discusses emulsions, which are unstable mixtures of two immiscible liquids stabilized by an emulsifying agent. There are two main types of emulsions: oil-in-water (O/W) and water-in-oil (W/O). Emulsions can be tested using various methods like dye tests or electrical conductivity tests to determine the type. Emulsifying agents stabilize emulsions through their ability to reduce interfacial tension at the oil-water boundary. Common emulsifying agents include surfactants, phospholipids, and finely ground solids. The hydrophilic-lipophilic balance (HLB) scale is used to select appropriate emulsifying agents for different applications like wetting,
734 part2 emulsion
This document discusses GMP, QA, and validation as they relate to emulsions. It covers the basics of emulsions including advantages and applications. GMP topics include facilities, equipment, processing, packaging, and in-process quality control. Quality control ensures stability and prevents issues like microbial growth or phase separation. Validation demonstrates that the manufacturing process consistently produces quality products. The document provides an overview of key concepts for producing emulsions according to regulatory standards.
Emulsions Formulation Overview
Emulsions are thermodynamically unstable mixtures of two immiscible liquids where one liquid is dispersed as globules in the other with the help of an emulsifying agent. They can be oil-in-water or water-in-oil emulsions. Surfactants are needed to form and stabilize emulsions by reducing interfacial tension at the droplet surface. Emulsions will eventually separate or "break" as nature seeks to minimize free energy by reducing interfacial area between the liquids. Temperature, processing methods, and ingredients can all impact emulsion stability over time.
Emulsions
This document provides an overview of emulsions, including:
1. Definitions of emulsions as mixtures of two immiscible liquids dispersed as droplets.
2. The main types of emulsions including oil-in-water and water-in-oil varieties.
3. The use of emulsifying agents to stabilize emulsions by reducing interfacial tension between the liquids.
4. Theories of emulsification including electric double layer theory and adsorbed film theory.
EMULSIONS.pptx
An emulsion consists of two immiscible liquids, where one liquid is dispersed as fine droplets in the other. Emulsions can be oil-in-water or water-in-oil depending on which liquid is the continuous and dispersed phases. Multiple emulsions containing water and oil droplets are also possible. Emulsions are used orally, topically, and parenterally in pharmaceutical products. Stability is achieved through emulsifying agents which reduce interfacial tension between phases. The type of emulsion depends on the solubility of the emulsifying agent used.
Emulsions , Topic by University College of Pharmacy
The document discusses different types of dispersions including molecular, colloidal, and coarse dispersions. It defines an emulsion as a system comprising two immiscible liquid phases, one dispersed in the other. Emulsions can be oil-in-water or water-in-oil. Tests to differentiate emulsion types include dilution, conductivity, dye solubility, and cobalt chloride tests. Emulsification involves mixing immiscible liquids using emulsifying agents to stabilize the system by lowering interfacial tension. Theories of emulsification include interfacial tension, viscosity, oriented wedge, and interfacial film theories.
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Formulation of Emulsion
An emulsion is a dispersion of one liquid into another immiscible liquid. The key types are oil-in-water (O/W) and water-in-oil (W/O) emulsions. Emulsions have various pharmaceutical applications like masking unpleasant tastes and enhancing drug absorption. Emulsion stability and type depend on factors like the emulsifying agent used, its HLB value, and emulsion preparation method. Common tests are used to identify the emulsion type and stability must be ensured through proper preservation, packaging, and storage.
EMULSION By A B Walikar
1. An emulsion is a mixture of two immiscible liquids, where one liquid is dispersed as globules in the other liquid.
2. Emulsions are thermodynamically unstable and require an emulsifying agent to stabilize the globules and prevent separation.
3. The key types of emulsions are oil-in-water and water-in-oil emulsions, as well as multiple emulsions containing both oil and water phases. Microemulsions are transparent, thermodynamically stable mixtures of oil, water and surfactants.
Emulsions 141109040201-conversion-gate02
Pharmaceutical emulsions are dispersions of one liquid in another immiscible liquid. An emulsion consists of at least two liquid phases, one dispersed as globules in the other, and stabilized by an emulsifying agent. Emulsions can be oil-in-water or water-in-oil depending on which phase is dispersed. Emulsions are thermodynamically unstable and rely on emulsifying agents to kinetically stabilize the system by reducing interfacial tension or forming protective films around globules. Physical instabilities like flocculation, creaming, and phase inversion can still occur over time due to density differences, globule interactions, or changes in environmental conditions. Proper formulation with emulsifiers, viscosity
Excipient used in the formulation of Emulsion
This slide contains information about some common pharmaceutical excipients used in the formulation of a pharmaceutical dosage form named Emulsion.
Pharmaceutical Emulsion
This document discusses emulsions and self-emulsifying drug delivery systems (SEDDS). It defines emulsions as mixtures of two immiscible liquids stabilized by an emulsifying agent. The main types of emulsions described are oil-in-water, water-in-oil, multiple emulsions, and microemulsions. SEDDS are defined as isotropic mixtures of oils, surfactants, and co-solvents/co-surfactants that spontaneously form emulsions when exposed to aqueous media and can improve drug solubility and bioavailability. Key factors in developing SEDDS like choice of oils, surfactants, and evaluation methods are also summarized.
(Emulsion 3)
The document discusses the HLB system for classifying emulsifying agents based on their hydrophilic-lipophilic balance. Emulsifying agents with HLB values between 3-6 produce water-in-oil emulsions, while those between 8-18 produce oil-in-water emulsions. It also describes common methods for preparing emulsions on a small scale, including the continental, English, and bottle methods. Factors that affect emulsion stability are creaming, coalescence, microbial deterioration, and physical or chemical changes over time. Proper use of emulsifiers, thickeners, preservatives, and storage conditions can help increase stability.
(Emulsion 2)
An emulsion is a mixture of two or more liquids that are normally immiscible. Emulsions are part of a more general class of two-phase systems of matter called colloids.
Emulsions
This document discusses emulsions and foams. It defines emulsions as dispersions of one liquid suspended in tiny droplets within another liquid, and describes two main types - oil-in-water and water-in-oil emulsions. It explains how emulsions are classified based on stability, and discusses common emulsifying agents and techniques used to create emulsions. The document also provides examples of common food emulsions like milk, butter, mayonnaise and salad dressings. Finally, it defines foams as dispersions of gas bubbles in liquid or semisolid phases, and notes two types and some foams used in cooking like beaten eggs and whipped cream.
Pharmaceutical Emulsion and Suppository
This document discusses emulsions and suppositories. It begins by defining emulsions as heterogeneous, thermolabile mixtures of two immiscible liquids made miscible by an emulsifying agent. The document then classifies emulsions, discusses emulsifying agents and emulsion stability. It describes methods for preparing and detecting emulsions. Applications of emulsions in various industries are provided. The document also defines suppositories as solid dosage forms intended for insertion into body orifices. It discusses the characteristics, formulations and bases used for different types of suppositories.
Emulsions
An emulsion is an unstable mixture of two immiscible liquids stabilized by an emulsifying agent. The document defines emulsions and describes different types including oil-in-water, water-in-oil, multiple, and microemulsions. Methods for preparing emulsions like the continental, English, and bottle methods are outlined. Advantages of emulsions include masking unpleasant tastes, enabling oral or parenteral administration of insoluble compounds, and providing sustained release. However, emulsions are thermodynamically unstable and require proper formulation to avoid issues like creaming or cracking.
Emulsions ppt
Emulsions can be divided into two types: primary and secondary. Primary emulsions contain a single dispersed phase and are either oil-in-water (O/W) or water-in-oil (W/O). Secondary emulsions contain two internal phases, such as oil-in-water-in-oil (O/W/O) or water-in-oil-in-water (W/O/W), which can be used to delay drug release or increase stability. Common pharmaceutical emulsions include O/W, W/O, O/W/O and W/O/O, which are identified using various methods and prepared using emulsifying agents.
Emulsion
1) An emulsion is an unstable mixture of two immiscible liquids, where one liquid is dispersed as globules in the other liquid. Emulsions can be O/W (oil in water) or W/O (water in oil) types.
2) Pharmaceutical emulsions are used to deliver unpleasant tasting drugs, provide slow release of water-soluble drugs, and enhance absorption of oil-soluble drugs.
3) The key steps in formulating an emulsion are selecting an emulsifying agent based on its HLB value, adding preservatives and antioxidants, and using methods like trituration or the bottle method to prepare the emulsion.
Pharmaceutical Emulsion
This document defines and describes emulsions. It states that an emulsion is a two-phase system consisting of two immiscible liquids where one liquid is dispersed as globules in the other with the help of an emulsifying agent and mechanical energy. The document discusses emulsion types including oil-in-water and water-in-oil. It also covers emulsion components, applications in pharmaceuticals, formulation, identification of emulsion type, selection of emulsifying agents, mechanisms of action, and factors affecting stability. The key points are emulsions are thermodynamically unstable systems requiring emulsifying agents and mechanical energy to form and maintain.
Emulsion
This document discusses specialized pharmaceutical emulsions. It defines emulsions as unstable systems where one liquid is dispersed as globules in another liquid stabilized by emulsifying agents. The two main types are oil-in-water and water-in-oil emulsions. Multiple emulsions contain both water-in-oil and oil-in-water emulsions. Various methods are described for producing emulsions including mechanical and solvent evaporation techniques. Emulsifying agents lower the interfacial tension between the liquids to form stable emulsions. Potential applications include drug delivery, vaccines, and products for pulmonary, dermal, and oral administration.
bABE STUDIES
1. Suspensions are two-phase systems consisting of finely divided solid particles dispersed in a liquid vehicle. The document discusses the characteristics of various types of suspensions including oral, topical, ophthalmic, and injectable suspensions.
2. Important characteristics of pharmaceutical suspensions include particle size between 1-50um, use of suspending agents to prevent settling, and viscosity suitable for administration. Commonly used suspending agents are listed.
3. Examples of different categories of oral suspensions are provided such as antacids, antibiotics, antifungals, antihypertensives, and more. The key characteristics and examples of specific types of suspensions like antacid and antibacterial suspensions are also summarized.
Pharmacy#Emulsion#Physical Pharmaceutics II
An emulsion is a two-phase system consisting of two immiscible liquids, where one liquid is dispersed as globules in the other. Emulsions can be oil-in-water or water-in-oil depending on the dispersed and continuous phases. Emulsions are used pharmaceutically for oral, rectal, topical, and injectable drug delivery to mask tastes/odors and enhance absorption. Emulsion stability depends on the emulsifying agent and preventing effects like creaming, flocculation, coalescence, cracking, and phase inversion.
Emulsion
The document discusses emulsions, which are unstable mixtures of two immiscible liquids stabilized by an emulsifying agent. There are two main types of emulsions: oil-in-water (O/W) and water-in-oil (W/O). Emulsions can be tested using various methods like dye tests or electrical conductivity tests to determine the type. Emulsifying agents stabilize emulsions through their ability to reduce interfacial tension at the oil-water boundary. Common emulsifying agents include surfactants, phospholipids, and finely ground solids. The hydrophilic-lipophilic balance (HLB) scale is used to select appropriate emulsifying agents for different applications like wetting,
734 part2 emulsion
This document discusses GMP, QA, and validation as they relate to emulsions. It covers the basics of emulsions including advantages and applications. GMP topics include facilities, equipment, processing, packaging, and in-process quality control. Quality control ensures stability and prevents issues like microbial growth or phase separation. Validation demonstrates that the manufacturing process consistently produces quality products. The document provides an overview of key concepts for producing emulsions according to regulatory standards.
Emulsions Formulation Overview
Emulsions are thermodynamically unstable mixtures of two immiscible liquids where one liquid is dispersed as globules in the other with the help of an emulsifying agent. They can be oil-in-water or water-in-oil emulsions. Surfactants are needed to form and stabilize emulsions by reducing interfacial tension at the droplet surface. Emulsions will eventually separate or "break" as nature seeks to minimize free energy by reducing interfacial area between the liquids. Temperature, processing methods, and ingredients can all impact emulsion stability over time.
Emulsions
This document provides an overview of emulsions, including:
1. Definitions of emulsions as mixtures of two immiscible liquids dispersed as droplets.
2. The main types of emulsions including oil-in-water and water-in-oil varieties.
3. The use of emulsifying agents to stabilize emulsions by reducing interfacial tension between the liquids.
4. Theories of emulsification including electric double layer theory and adsorbed film theory.
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An emulsion consists of two immiscible liquids, where one liquid is dispersed as fine droplets in the other. Emulsions can be oil-in-water or water-in-oil depending on which liquid is the continuous and dispersed phases. Multiple emulsions containing water and oil droplets are also possible. Emulsions are used orally, topically, and parenterally in pharmaceutical products. Stability is achieved through emulsifying agents which reduce interfacial tension between phases. The type of emulsion depends on the solubility of the emulsifying agent used.
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The document discusses different types of dispersions including molecular, colloidal, and coarse dispersions. It defines an emulsion as a system comprising two immiscible liquid phases, one dispersed in the other. Emulsions can be oil-in-water or water-in-oil. Tests to differentiate emulsion types include dilution, conductivity, dye solubility, and cobalt chloride tests. Emulsification involves mixing immiscible liquids using emulsifying agents to stabilize the system by lowering interfacial tension. Theories of emulsification include interfacial tension, viscosity, oriented wedge, and interfacial film theories.
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This document discusses emulsions, which are biphasic systems consisting of two immiscible liquids, one dispersed as droplets in the other. An emulsifying agent is needed to stabilize the system and prevent separation. There are two main types of emulsions: oil-in-water, where oil is the dispersed phase, and water-in-oil, where water is dispersed. Multiple emulsions contain emulsions dispersed within another liquid. Emulsions can be used to deliver drugs, vitamins, and actives to the body. The mechanisms by which emulsifying agents stabilize emulsions involve reducing interfacial tension, forming protective films at the oil-water interface, and imparting charges to globules.
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Emulsions are mixtures of two or more liquids where one liquid is dispersed as droplets in the other liquid. There is a dispersed phase and a continuous phase. Emulsions can be classified as oil-in-water (O/W), water-in-oil (W/O), or multiple emulsions. Emulsions are stabilized using emulsifying agents which lower the interfacial tension between the phases. Common emulsifying agents include carbohydrates, proteins, and alcohols. Emulsions are used to deliver poorly water-soluble drugs and provide benefits like masking unpleasant tastes, sustained release, and dermal delivery in cosmetics and topicals. However, emulsions are
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This document discusses emulsions, which are biphasic liquid dosage forms containing two immiscible phases, one dispersed within the other. The dispersed phase is known as the internal or dispersed phase, while the phase it is dispersed in is the continuous or external phase. The two main types are oil-in-water (O/W) emulsions, with water as the continuous phase, and water-in-oil (W/O) emulsions, with oil as the continuous phase. Tests can identify the emulsion type based on conductivity, dye interaction, or stability on dilution. Emulsions require emulsifying agents to reduce interfacial tension and allow formation. Common methods to prepare emulsions include using a mortar
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This document discusses pharmaceutical emulsions. It defines emulsions as mixtures of two immiscible liquids, with one liquid dispersed as droplets in the other. The document covers types of emulsions like oil-in-water and water-in-oil, advantages and disadvantages, identification tests, emulsifying agents, theories of emulsification, methods of preparation, and factors affecting stability.
Emulsion assignment PDF file
Emulsions are thermodynamically unstable systems with one liquid dispersed as fine droplets in another liquid stabilized by an emulsifying agent. There are two main types - oil-in-water (O/W) and water-in-oil (W/O) emulsions. Emulsions can be used to deliver drugs, mask tastes, administer oils, and reduce irritancy. They are challenging to formulate and stabilize due to inherent instability. Emulsifying agents like surfactants form protective interfacial films to prevent separation. Common pharmaceutical applications include masking tastes, sustained release, parenteral nutrition, and topical products. Stability issues include flocculation, creaming, coalescence,
All slides of seminar emulsions (1)
This document provides an overview of emulsions and emulsifying agents. It begins by defining an emulsion as a biphasic system consisting of two immiscible liquids where one liquid is dispersed as droplets in the other. Emulsions are thermodynamically unstable and require emulsifying agents to stabilize them. The document then discusses Bancroft's rule which states that the phase in which the emulsifying agent is more soluble will be the continuous phase. Finally, it provides examples of natural, semi-synthetic, and synthetic emulsifying agents and how their HLB values determine whether they are suitable for water-in-oil or oil-in-water emulsions.
Emulsion and Emulsifiers.pdf
This document explains on emulsion and emulsifiers ad their application in industry. Emulsifiers are used in cosmetic, personal care, pharma preparations, food applications, paints, oilfiled applications, defoamers, agricultural applications and cleaning compositions
18. Emulsion.pdf
Emulsions are thermodynamically unstable systems consisting of two immiscible liquids, one dispersed as globules in the other. Emulsifying agents are needed to stabilize the droplets and prevent separation. Emulsions can be oil-in-water or water-in-oil depending on the emulsifying agent used. Pharmaceutical applications of emulsions include masking bitter tastes, sustained drug release, and use in intravenous products. Emulsion stability can be affected by factors like globule size, density differences, and viscosity. Quality control tests assess properties such as particle size, viscosity, and phase separation over time.
Emulsion ppt prepared by yasir yaqoob !!! Lahore School of Pharmacy, Pakistan
The document provides an overview of emulsions, including:
- Definitions of emulsions and the internal/external phases
- Types of emulsions such as oil-in-water and water-in-oil
- Advantages and disadvantages of emulsions
- Tests to identify emulsion types
- Emulsifying agents and theories of emulsification
- Methods for preparing emulsions such as dry gum and wet gum methods
DISPERSE SYSTEM
This document provides an overview of disperse systems, including emulsions and suspensions. It discusses key concepts such as interfacial phenomena, wetting, adsorption, surfactants, and micelle formation. Theories of emulsification including electric double layer, phase volume, oriented wedge, and surface tension are presented. Methods for determining emulsion type including dilution, dye, conductivity, and fluorescence tests are described. Emulsifying agents and factors influencing emulsion stability are also summarized. Suspensions are defined as biphasic systems with solid particles between 0.5-5 microns dispersed in a liquid. Particle size and sedimentation theories are briefly covered.
Emulsions.ppt
The document discusses emulsions, including definitions, classification, preparation methods, stability issues, and testing. Some key points:
- An emulsion is a biphasic liquid containing two immiscible liquids, one dispersed as minute globules in the other. The dispersed liquid is called the dispersed phase and the continuous liquid is the continuous phase.
- Emulsions can be oil-in-water (O/W) or water-in-oil (W/O) depending on which liquid is the dispersed phase. Emulsifying agents help stabilize emulsions by reducing interfacial tension.
- Common preparation methods include dry gum, wet gum, and bottle methods. Stability testing can identify
pharmaceutical_emulsions.ppt
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PHARMACEUTICAL EMULSION (BIPHASIC SYSTEM).pdf
This document provides an overview of pharmaceutical emulsions. It defines emulsions as consisting of two immiscible liquids, one dispersed as small droplets within the other. Emulsions are unstable without emulsifying agents, as the droplets will coalesce over time. The document outlines different emulsion types (O/W vs. W/O), describes formulation methods like multiple emulsions, and discusses factors that influence emulsion stability such as flocculation, creaming, and coalescence. It also provides examples of emulsion applications in drug delivery.
COARSE DISPERSION (PHARMACEUTICAL EMULSION)
This document provides an overview of pharmaceutical emulsions. It defines emulsions as consisting of two immiscible liquids, one dispersed as small droplets within the other. Emulsions are unstable due to globules coalescing over time. Emulsifiers are added to stabilize emulsions by preventing globule coalescence. The document describes oil-in-water and water-in-oil emulsions and their uses, factors that affect emulsion stability such as flocculation and creaming, and methods for formulating stable emulsions.
Emulsion 8th industry Lecture pharmacy.pptx
aqueous one known as a direct emulsion. Stabilization of O/W emulsion is often performed with hydrophilic-hydrophobic particles. The hydrophilic end of the emulsifier molecule has an affinity for water, and the hydrophobic end is drawn to the fat/oil. Vigorously mixing the emulsifier with the water and oil creates a stable emulsion. For example, milk is oil in the water type of emulsion. In this mixture, fat globules are dispersed in the water.
Emulsion water in oil (W/O) is composed of an aqueous phase dispersed in the oil phase. A water-in-oil emulsion is much fattier than a direct emulsion. Margarine is a water-in-oil emulsion.
Other emulsions, such as oil in water in oil, or water in oil in water, exist as well. Blood is also an emulsion consisting of negatively charged colloidal particles, which are albuminoid substances.
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Issues of Concern
Emulsions are a sub-class of colloids, which are two-phase systems of matter.
Although the terms colloid and emulsion are sometimes used indistinctly, emulsion applies only when both dispersed, and continuous phases are liquids. A colloid is a mixture of a compound that is in a solid, liquid, or gas state and a liquid. The critical difference between a colloid and an emulsion is that colloid can form when any state of matter (solid, gas, or liquid) combine with a liquid. In contrast, the emulsion has two liquid components that are initially immiscible with each other.
Emulsions, as liquids, do not demonstrate a static internal structure. Emulsions are thermodynamically unstable as both the dispersed and continuous phases can revert as separate phases, oil, and water, by fusion or the coalescing of droplets. Industries use emulsifying agents, eg, surfactants, to maintain a static structure.[1]
Usually, the phase in which the surfactant exhibits the greatest solubility is the continuous phase. Thus, hydrophilic surfactants foster O/W emulsions, whereas lipophilic surfactants promote W/O emulsions.
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Clinical Significance
Emulsions are frequently used in pharmaceuticals, personal hygiene products, and cosmetics. These are usually oil and water emulsions, albeit dispersed. These emulsions are called creams, ointments, balms, pastes, films, or liquids, depending on their oil-to-water ratios, the addition of other additives, and their intended administration route. Emulsions allow the encapsulation of an active ingredient in the dispersed phase to protect it from degradation and preserve its activity in a sustained manner. They are used to make medications more palatable, to improve their effectiveness via dosage control of active ingredients, and to provide better aesthetics for topical drugs such as ointments.
Intravenous and parenteral emulsions may be used for nutritive therapy applications when a patient is unable to consume food or receive nutrition. Fat emulsions serve as dietary complements for patients who cannot get the required fat solely from their diet. The compound may be given as
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Emulsions , Topic by University College of Pharmacy
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Emulation
- 1. Made By:- Harsh Bhanushali
- 2. What is Emulsion? An emulsion is a colloid of two or more immiscible liquids where one liquid contains a dispersion of the other liquids. In other words, an emulsion is a special type of mixture made by combining two liquids that normally don't mix. The word emulsion comes from the Latin word meaning "to milk" (milk is one example of an emulsion of fat and water). The process of turning a liquid mixture into an emulsion is called emulsification. Properties of Emulsion • Emulsions contain both a continuous and the dispersed with the boundary coming between the phases that are called “interface”. • Emulsions have a cloudy appearance due to many phase interfaces scattering light passing through the emulsions. • Emulsions appear in white colour when the light is dispersed in equal proportions. • If the emulsion is dilute, then higher-frequency and the low-wavelength type of light will be scattered in more fractions, and this kind of emulsion will appear in blue in colour. This is also referred to as the Tyndall effect.
- 3. Types of Emulsion Emulsions can be classified on the basis of the properties of the dispersed phase and the dispersion medium. 1)Oil inwater(O/W) In this type of emulsion, the oil will be the dispersed phase and water will be the dispersion medium. The best example for o/w emulsion is milk. In milk, the fat globules (which act as the dispersed phase) are suspended in water (which acts as the 2) Water in oil(w/o) In this type, water will be the dispersed phase and oil will be the dispersion medium. Margarine (a spread used for flavouring, baking and working) is an example of water in oil emulsion.
- 4. Methods to Identify the Type of Emulsions 1) Dilution test On adding water to an o/w emulsion, it will still remain stable as water is the dispersion medium, but on adding oil it will get destabilised as oil & water are immiscible. Similarly, w/o emulsion can be diluted with oil & would still be stable, but would get destabilised on the addition of water. 2) Conductivity test In this test the emulsion is kept between 2 electrodes and a bulb is connected in the circuit as shown in the diagram. An o/w emulsion will conduct electricity as water conducts electricity, but a w/o will not conduct electricity. 3) Dye test In this, a water-soluble dye is added to the emulsion. If it is an o/w emulsion, the dispersion medium appears red and the dispersed phase colourless and vice- versa.
- 5. Separationof Emulsions The different methods by which emulsions can be separated into its constituent liquids include: 1) Heating 2) Centrifuging 3) Freezing, etc Applications and Uses of Emulsion Emulsions are very much famous in various fields of science. It is utilized in the tanning and dyeing industries, used in the manufacturing process of plastics and synthetic rubber. • Usually used in cosmetics, pharmaceuticals, personal hygiene. • Microemulsions are used to deliver vaccines to kill various microbes. • It is used in chemical synthesis mainly in the manufacture of polymer dispersions. • It is used in firefighting. • Nanoemulsions such as soybean oil are used to kill microbes. • Mayonnaise is an oil in water emulsion with egg yolk or sodium stearoyl lactylate.