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RECITATION ON SUSPENSIONS AND EMULSIONS

Total questions: 30

Worksheet time: 10mins

Name
Class
Date
1.

For an ideal suspension, the sedimentation volume should be ____.

a)

Less than one

b)

More than one

c)

Equal to one

d)

Zero

2.

The rate of sedimentation is generally high in _____.

a)

Flocculated suspension

b)

Deflocculated suspension

c)

Both Flocculated and Deflocculated suspension

d)

Neither Flocculated nor Deflocculated suspension

3.

An emulsion consists of _________.

a)

Two liquids

b)

Two solids

c)

One liquid and one gas

d)

One liquid and one solid

4.

The purpose of an emulsifier is to __________.

a)

Reduce the interfacial tension between immiscible phase

b)

Decrease surface are in a suspension

c)

Minimize the size of globules

d)

Improve medication taste

5.

_____ is a procedure when oil is triturated with the gum before adding in water for preparing a primary emulsion.

a)

Continental method

b)

Wet method

c)

Auxiliary method

d)

Forbes bottle method

6.

Which of the following is NOT used as an emulsifying agent?

a)

Electrolyte

b)

Finely divided solids

c)

Hydrophilic colloid

d)

Surfactant

7.

In Conductivity Test, if bulb glows on passing electric current, this means that the emulsion is ________.

a)

o/w

b)

w/o

c)

Microemulsion

d)

Multiple emulsion

8.

Which of the following is NOT a method to identify the type of emulsion?

a)

Coagulation method

b)

Conductance method

c)

Miscibility method

d)

Dye solubility method

9.

In precipitation method of preparing suspensions, particle size control is important. For suspensions intended for parenteral and inhalation us, the ideal particle size range is _______.

a)

1 to 5 microns

b)

1 micron and below

c)

5-8 microns

d)

8-10 microns

10.

This equipment produces finely divided particles by spraying a mist of liquid through a heated chamber, drying immediately and collecting the dried powders in a clean receptacle;

a)

Spray drying

b)

Freeze drying

c)

Micronization

d)

Homogenization

11.

A suspension that appears as masses of gels, consisting of floccules of small distinct particles;

a)

Magmas and Milk

b)

Lotions

c)

Mixtures

d)

Gels

12.

A method of particle size reduction in suspensions, wherein the particles are subjected in a turbulent air chamber, thus colliding with each other to fracture and produce particles with sizes 5 microns and below;

a)

Micronization

b)

Freeze drying

c)

Spray drying

d)

Homogenization

13.

It is the reverse of creaming; wherein less concentrated emulsified droplets separate from the internal phase. It usually settles at the bottom of the external phase of the container;

a)

Sedimentation

b)

Coalescence

c)

Flocculation

d)

Cracking

14.

The more preferred type of suspension is the flocculated one due to:

a)

Easy resuspendability

b)

Elegant appearance

c)

Form a hard cake upon standing

d)

No need of shaking before use

15.

The particles of the dispersed phase vary widely in size, from large particles visible to the naked eye down to the particles of colloidal dimensions, falling between 1.0nm and 0.5 um in size.

a)

Coarse dispersion

b)

Colloidal dispersion

c)

Fine dispersion

d)

Ultra fine dispersion

16.

If the oleaginous phase is the internal phase, then the emulsion is referred to as:

a)

o/w emulsion

b)

o/w/o emulsion

c)

w/o emulsion

d)

w/o/w emulsion

17.

This theory of emulsification assumes monomolecular layers of emulsifying agent curved around a droplet of the internal phase of the emulsion.

a)

Oriented wedge theory

b)

Surface tension theory

c)

Plastic-film theory

d)

Interfacial film theory

18.

This theory places the emulsifying agent at the interface between the oil and water, surrounding the droplets of the internal phase as thin layer of film adsorbed on the surface of drops

a)

 

Interfacial film theory

b)

Oriented wedge theory

c)

Plastic-film theory

d)

Surface tension theory

19.

It provides good emulsion stabilization in a concentration of 0.5 to 1%.

a)

Gelatin

b)

Casein

c)

Egg yolk

d)

Lecithin

20.

These are thermodynamically stable, optically transparent, isotropic mixtures of a biphasic oil-water system stabilized with surfactant.

a)

Microemulsion

b)

Auxiliary emulsion

c)

W/O/W emulsion

d)

O/W emulsion

21.

It is the taking up of a certain amount of liquid without a measurable increase in size.

a)

Imbibition

b)

Swelling

c)

Syneresis

d)

Thixotropy

22.

It is the result of the interaction of relativity weak particles, which may have sufficient emulsifier coverage and therefore prevent coalescence.

a)

Flocculation

b)

Coalescence

c)

Sedimentation

d)

Cracking

23.

The following emulsions are used orally, except:

a)

Water in peanut oil emulsion

b)

Cod liver oil emulsion

c)

Liquid paraffin oil emulsion

d)

Castor oil emulsion

24.

If the emulsifying agent is lipophilic, then ________ will be the continuous phase, and w/o type emulsion will be formed.

a)

Oil

b)

Water

c)

Water-in-oil

d)

Neither water nor oil

25.

It can produce extremely fine droplets depending on the viscosity and internal tension of the system.

a)

Homogenizer

b)

Ultrasonifier

c)

Rotor stator

d)

Mechanical stirrer

26.

This is an equipment for emulsions which produce extremely fine particles for moderately viscous emulsions

a)

Ultrasonifier

b)

Homogenizer

c)

Rotor stator

d)

Mechanical stirrer

27.

This method is specifically used for the extemporaneous preparation of emulsions from volatile oils or oleaginous substances of low viscosities

a)

Forbes bottle method

b)

Auxiliary method

c)

Wet gum method

d)

Dry gum method

28.

Non-ionic emulsifying agents, except:

a)

Cetrimide

b)

Polysorbate 80

c)

Serum albumin

d)

Lecithin

29.

Wetting agents have an assigned HLB value of ______.

a)

7-9

b)

13-16

c)

15-20

d)

3-6

30.

In Dye Solubility test, if the dispersed globules appear red and the ‘ground’ colourless, the emulsion is most likely what type?

a)

o/w

b)

w/o

c)

w/o/w

d)

UwU