In this presentation Theories of dispersion, pharmaceutical dispersion (Emulsion and suspension) with their mechanism, methods of preparation and stability studies are mentioned.
M.pharm (Pharmaceutics) modern pharmacy unit-5 Study of consolidation parameters; Diffusion parameters, Dissolution
parameters and Pharmacokinetic parameters, Heckel plots, Similarity factors – f2
and f1, Higuchi and Peppas plot, Linearity Concept of significance, Standard
deviation , Chi square test, students T-test , ANOVA test
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As per the syllabus of M.Pharma (1st sem.) I have presented the topic pH-activated and Enzyme-activated. This comes under rate-controlled drug delivery system under the subject Drug delivery system. Best wishes from Sakshi Sharma
M.pharm (Pharmaceutics) modern pharmacy unit-5 Study of consolidation parameters; Diffusion parameters, Dissolution
parameters and Pharmacokinetic parameters, Heckel plots, Similarity factors – f2
and f1, Higuchi and Peppas plot, Linearity Concept of significance, Standard
deviation , Chi square test, students T-test , ANOVA test
pH-activated and Enzyme-activated drug delivery systemSakshiSharma250807
As per the syllabus of M.Pharma (1st sem.) I have presented the topic pH-activated and Enzyme-activated. This comes under rate-controlled drug delivery system under the subject Drug delivery system. Best wishes from Sakshi Sharma
This presentation includes the detail information about the physics of tablet compression and compaction, Compression, Effect of friction, distribution of forces, compaction profiles,solubility.
This presentation includes introduction of validation, types of validation,process validation of dosage forms[ solids(tablets),liquids(emulsions and suspensions),semisolids.
This presentation includes the detail information about the physics of tablet compression and compaction, Compression, Effect of friction, distribution of forces, compaction profiles,solubility.
This presentation includes introduction of validation, types of validation,process validation of dosage forms[ solids(tablets),liquids(emulsions and suspensions),semisolids.
This presentation consists of the info about the pharmaceutical emulsions , definition, types,preparations,methods,formulation,emulsifying agents ....
this presentation is very useful for the b.pharm students for a brief idea ...
To prepare relatively stable and homogeneous mixtures of two immiscible liquids.
Permits administration of a liquid drug in the form of minute globules rather than in bulk.
Palatable administration of an otherwise distasteful oil by dispersing it in a sweetened, flavored aqueous vehicle.
Biphasic system
emulsions
Classification of emulsion
Theories of emulsification
The HLB system
Stability of Emulsion
Emulsion Manufacturing
Test for emulsions
Pharmaceutical applications of emulsions
Packaging of emulsions
Emulsion process and physical details of pharmaceuticalRubaetToha1
Demystifying Emulsions: A Journey into the World of Mixtures"
Brief Overview: Welcome to our SlideShare presentation on emulsions, a fascinating realm where oil and water come together in perfect harmony. Join us as we unravel the science, applications, and benefits of emulsions.
Slide 2: What Are Emulsions?
Definition: An emulsion is a colloidal dispersion of two immiscible liquids, typically oil and water, stabilized by an emulsifying agent.
Visual: Diagram showcasing the structure of emulsions with oil droplets dispersed in water and vice versa.
Slide 3: The Science Behind Emulsions
Key Concepts: Explore the principles of emulsification, including the role of emulsifiers, surfactants, and stability.
Visual: Molecular representation illustrating the interaction between emulsifying agents and oil-water interfaces.
Slide 4: Types of Emulsions
Classification: Overview of different emulsion types, such as oil-in-water (O/W) and water-in-oil (W/O), with examples.
Visual: Images representing common products for each type, like mayonnaise (O/W) and butter (W/O).
Slide 5: Emulsions in Everyday Life
Applications: Showcase how emulsions play a crucial role in various industries, including food, cosmetics, pharmaceuticals, and paints.
Visual: Collage of everyday products containing emulsions, from salad dressings to moisturizing creams.
Slide 6: Formulation and Stability
Factors Influencing Stability: Discuss the importance of formulation, temperature, pH, and shear forces in maintaining emulsion stability.
Visual: Graphs and charts depicting the impact of different factors on emulsion stability over time.
Slide 7: Challenges in Emulsion Technology
Common Issues: Address challenges like creaming, coalescence, and phase separation, along with strategies to overcome them.
Visual: Before-and-after images illustrating the effects of common challenges and successful solutions.
Slide 8: Innovations in Emulsion Science
Emerging Trends: Highlight recent advancements, such as nanoemulsions and green emulsifiers, shaping the future of emulsion technology.
Visual: Infographics showcasing cutting-edge developments in the field.
Slide 9: Conclusion
Key Takeaways: Summarize the essential points covered in the presentation.
Call to Action: Encourage the audience to explore further, experiment, and share their insights into the diverse world of emulsions.
Slide 10: Q&A and Discussion
Invite the audience to participate in a question-and-answer session, fostering engagement and collaboration.
Closing Note:
Thank your audience for their time and attention, and provide links or references for additional resources on emulsion science and applications.
Emulsions
Colloidal dispersion
Emulsifying agents
Surfactants
Stability
Oil-in-water (O/W)
Water-in-oil (W/O)
Formulation
Interfacial tension
Applications in food
Applications in cosmetics
Applications in pharmaceuticals
Applications in paints
Creaming
Coalescence
Phase separation
Nanoemulsions
Green emulsifiers
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Title: Sense of Taste
Presenter: Dr. Faiza, Assistant Professor of Physiology
Qualifications:
MBBS (Best Graduate, AIMC Lahore)
FCPS Physiology
ICMT, CHPE, DHPE (STMU)
MPH (GC University, Faisalabad)
MBA (Virtual University of Pakistan)
Learning Objectives:
Describe the structure and function of taste buds.
Describe the relationship between the taste threshold and taste index of common substances.
Explain the chemical basis and signal transduction of taste perception for each type of primary taste sensation.
Recognize different abnormalities of taste perception and their causes.
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Significance of Taste Sensation:
Differentiation between pleasant and harmful food
Influence on behavior
Selection of food based on metabolic needs
Receptors of Taste:
Taste buds on the tongue
Influence of sense of smell, texture of food, and pain stimulation (e.g., by pepper)
Primary and Secondary Taste Sensations:
Primary taste sensations: Sweet, Sour, Salty, Bitter, Umami
Chemical basis and signal transduction mechanisms for each taste
Taste Threshold and Index:
Taste threshold values for Sweet (sucrose), Salty (NaCl), Sour (HCl), and Bitter (Quinine)
Taste index relationship: Inversely proportional to taste threshold
Taste Blindness:
Inability to taste certain substances, particularly thiourea compounds
Example: Phenylthiocarbamide
Structure and Function of Taste Buds:
Composition: Epithelial cells, Sustentacular/Supporting cells, Taste cells, Basal cells
Features: Taste pores, Taste hairs/microvilli, and Taste nerve fibers
Location of Taste Buds:
Found in papillae of the tongue (Fungiform, Circumvallate, Foliate)
Also present on the palate, tonsillar pillars, epiglottis, and proximal esophagus
Mechanism of Taste Stimulation:
Interaction of taste substances with receptors on microvilli
Signal transduction pathways for Umami, Sweet, Bitter, Sour, and Salty tastes
Taste Sensitivity and Adaptation:
Decrease in sensitivity with age
Rapid adaptation of taste sensation
Role of Saliva in Taste:
Dissolution of tastants to reach receptors
Washing away the stimulus
Taste Preferences and Aversions:
Mechanisms behind taste preference and aversion
Influence of receptors and neural pathways
Impact of Sensory Nerve Damage:
Degeneration of taste buds if the sensory nerve fiber is cut
Abnormalities of Taste Detection:
Conditions: Ageusia, Hypogeusia, Dysgeusia (parageusia)
Causes: Nerve damage, neurological disorders, infections, poor oral hygiene, adverse drug effects, deficiencies, aging, tobacco use, altered neurotransmitter levels
Neurotransmitters and Taste Threshold:
Effects of serotonin (5-HT) and norepinephrine (NE) on taste sensitivity
Supertasters:
25% of the population with heightened sensitivity to taste, especially bitterness
Increased number of fungiform papillae
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2. Theories of dispersion, pharmaceutical dispersion (Emulsion and
suspension) and SMEDDS
Pharmaceutical dispersion.
Theories of dispersion : a) Viscosity theory
b) Film theory or adsorption theory
c) Wedge theory
d) Interfacial tension theory
Emulsion- Definition, Mechanism of emulsification, Method of preparation
and stability of emulsion.
Suspension- Definition, Mechanism, Method of preparation and stability of
suspension.
3. Pharmaceutical dispersion
Dispersed system consists of particulate matter, known as the dispersed
phase, distributed throughout continuous or dispersion medium.
The dispersed material may range in size from particles of atomic and
molecular dimensions to particle whose size is measured in millimeters.
COARSE DISPERSION SYSTEM
Emulsion
Colloids
Suspension
4. Theories of dispersion
a) Viscosity theory
• As per this theory increase in viscosity of emulsion will leads to increase
in stability of it.
Limitations
• This theory fails to explain the viscosity related to milk, as milk don’t
possess viscous nature but still it shows the good stability.
5. b) Film theory or adsorption theory
• As per this theory, the added emulsifying agent forms a mechanical film
by getting adsorbed at the interface of the liquids (i.e. at the interface
between the dispersed globules and the dispersion medium).
• This offers stability to the emulsion.
Limitations
• This theory could not explain the formation of type of emulsion.
6. c) Wedge theory
• According to this theory, monovalent soaps Iike sodium stearate gives o/w type
emulsion and divalent soaps like calcium stearate gives w/o type emulsion.
• This was explained by the successful accommodation of the soap molecules at the
interface and subsequent possible orientation of the soap molecules to give the type
of emulsion
Limitations
• This theory could not explain the formation of type of emulsion.
• The calcium stearate will not obey this theory, it will ionize and will not exist as a
wedge.
7. d) Interfacial tension theory
Initially when the oil and water are mixed together, they will become
immiscible due to the interfacial tension formed between surface of oil
and water.
The added emulsifying agent reduces the interfacial tension between the
oil and the water phase by emulsifying the mixture.
Hence a stable emulsion is formed.
8. EMULSIONS
An emulsion is a biphasic liquid preparation containing two immiscible
liquids, one of which is dispersed as minute globules into the other.
The liquid which is converted into minute globules is called the
'dispersed phase' and the liquid in which the globules are dispersed is
called the 'continuous phase'.
Normally, two immiscible liquids cannot be dispersed for a long period.
So, an emulsifying agent is added to the system.
It forms a film around the globules in order to scatter them indefinitely in
the continuous phase, so that a stable emulsion is formed.
The globule size in emulsion varies from 0.25 to 25 μm.
10. Mechanism of emulsification
When two immiscible liquids are in contact with each other, the
molecules at the interface experiences a perpendicular force.
The net forces at the interface are called as interfacial tension and tend
to minimize the surface are of individual liquids.
In emulsion, the process of dispersion of one liquid in the other results
in an increase in the surface area between the dispersed droplets and
dispersion medium, and surface free energy, which can be expressed
as follows :
ΔW = g Δ A
Where ΔW = increase in the free energy at the interface
Δ A = increase in the surface area
11. Methods of preparation of emulsion
Commercially, emulsions are prepared in large volume mixing tanks and
refined and stabilized by passage through a colloid mill or homogenizer.
Extemporaneous production is more concerned with small scale
methods.
Methods of preparation:
A. Dry gum method
B. Wet gum method
C. Bottle method
D. Beaker method
E. In-situ soap method
12. Dry gum method is used to prepare the initial or primary emulsion from oil, water, and a hydrocolloid or
"gum" type emulsifier.
Dry Gum Methodology includes (4 parts oil,2 parts water, and ,1 part of emulsifier).
Procedure:
Take mortar, 1 part gum is levigated with tile 4 parts oil until the powder is thoroughly wetted; then the
2 parts water are added all at once, and the mixture is vigorously triturated until the primary emulsion
formed is creamy white and produces a clicking sound as it is triturated.
Active ingredients, preservatives, color, flavors are added as a solution to the primary emulsion.
When all agents have been incorporated, the emulsion should be transferred to a calibrated vessel,
brought to final volume makeup by water.
A) Dry Gum Method
13. Methodology
(Oil 4 parts + Water 2 parts + Emulsifier 1parts)
Procedure:
In this method, the proportions of oil, water, and emulsifier are the same (4:2:1), but
the order and techniques of mixing are different.
The 1 part of gum is triturated with 2 parts of water to form a mucilage; while
triturating add 4parts oil is slowly.
After all the oil is added, the mixture Is triturated for several minutes to form the
primary emulsion.
Then other ingredients may be added as in the continental method.
B) Wet Gum Method
14. This method may be used to prepare emulsions of volatile oils, oleaginous
substances of very low viscosities. This method Is a variation of the dry gum method.
Procedure:
One-part powdered acacia (or other gum)ls placed in a dry bottle and four parts oil
are added.
The bottle is capped and thoroughly shaken.
To this, the required volume of water is added all at once, and the mixture ls shaken
thoroughly until the primary emulsion forms.
C) Bottle Method
15. Dividing components into water soluble and oil soluble components.
All oil soluble components are dissolved in the oily phase in one beaker and all
water-soluble components are dissolved in the water in a separate beaker
Procedure:
Oleaginous components are melted and both phases are heated to approximately
70*C over a water bath.
The Internal phase is later added to the external phase with stirring until the product
reaches room temperature.
D) Beaker method
16. Two types of Soaps developed by this Methods
Calcium Soaps
Soft Soaps
Procedure:
1) Calcium Soaps: W/O type Emulsions.
E.g., Oleic acid + lime water.
Prepared by simple mixing of equal volumes of oil and lime water.
Calcium salts of free fatty acids is used as emulsifying agent.
Example : Olive Oil + Oleic acid
E) In-situ soap method
19. Suspension
Suspension are the biphasic liquid dosage form of medicament in
which the finely divided solid particles ranging from 0.5 to 5.0 micron
are dispersed in a liquid or semisolid vehicle.
The solid particles act as disperse phase whereas liquid vehicle acts
as the continuous phase.
Suspension are generally taken orally or by parenteral route.
They are also used for external applications
20. Mechanism of suspension formation
A Pharmaceutical suspension is a coarse dispersion in which internal
phase (therapeutically active ingredient)is dispersed uniformly
throughout the external phase, maintained uniformty through out the
suspending vehicle with aid of single or combination of suspending
agent.
Suspending agent is a kind of viscous hydrophilic colloidal substance,
which can increase the viscosity of the dispersion medium to slow down
the sedimentation speed of particles and adsorb on the surface of the
particles to become a barrier to prevent the aggregation and
agglomeration of particles.
21. Method of preparation
Suspension can be prepared by 2 methods :
1) Dispersion method
2) Precipitation method: a) Organic solvent precipitation
b) Precipitation effected by changing pH of the medium
c) Double decomposition
22. 1)Dispersion method
Solid phase is wetted and dispersed
Use of surfactant to ensure wetting of
hydrophobic solids
Vehicle is formulated
23. Dissolve in organic solvent
a) Organic solvent precipitation
Add organic phase to water
- Organic solvents include
ethanol, methanol, propylene
glycol and polyethylene
glycol
Water insoluble drugs
b) Precipitation effected by changing
pH of the medium
Concentrated solution in favorable pH.
Pour to other system to change pH
Applicable to those drugs whose
solubility is dependent on pH.
On agitation precipitate will form
e.g. estradiol suspension.
c) Double decomposition
Zinc sulphate solution
Two water soluble reagents forms a water
insoluble products. e.g. White lotion NF
Solution of sulphurated potash
Precipitate of zinc polysulphide
2) Precipitation method
24. Stability of suspensions
1) Small particle size
Reduction in the size of the dispersed particle increase the total surface area
of the solid. The greater the degree the subdivision of a given solid the larger
the surface area.
The Increase in surface area leading to increase in viscosity of a system.
2) Temperature
Another factor which negatively affects the stability and usefulness of
pharmaceutical suspensions is fluctuation of temperature.
Temperature fluctuations can lead caking of claying.
25. 3) Increasing the viscosity
Increasing the viscosity of the continuous phase can lead to the stability of
suspension, this happens because the rate or sedimentation can be reduce by
increase in viscosity.
Viscosity increase is brought about by addition of thickening agents to the external
phase and they must be soluble or swell in water.
It is important to note that the rate or release of a drug from a suspension also
dependent on viscosity of a product.
The more viscous the preparation, the slower is the release of a drug and this
sometimes give desirable for depot preparations.
26. References
1.Leon lachmann, Herbert A. lieberman. The Theory & Practice of Industrial
Pharmacy. 2009 Edition.
2.Textbook of Physical Pharmacy by Alfred Martin, Varghese publication.
3.Textbook of Modern Pharmaceutics by Gilbert & Banker.
4.Textbook of pharmaceutical practice by M .Alton pharmaceutical dosage forms.
5.pharmaceutical pre-formulation by J.T.Carstensen, Ph.D
Editor's Notes
NOTE:
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