5. Deflocculated suspensions have:
Anonymous Quiz
66%
A) Slow sedimentation but form a hard cake
27%
B) Fast sedimentation and are easily redispersible
4%
C) No settling of particles
3%
D) Low zeta potential
6. The interfacial property that affects the stability of suspensions is:
Anonymous Quiz
24%
A) Brownian motion
37%
B) Sedimentation
31%
C) Zeta potential
8%
D) Viscosity
7. Which of the following is used to flocculate suspensions?
Anonymous Quiz
12%
A) Electrolytes
17%
B) Wetting agents
66%
C) Suspending agents
4%
D) Buffers
👍3
8. What type of forces contribute to the stability of suspensions?
Anonymous Quiz
14%
A) Electrostatic repulsion
25%
B) Van der Waals forces
4%
C) Steric stabilization
57%
D) All of the above
9. Which law governs sedimentation of particles in a suspension?
Anonymous Quiz
17%
A) Raoult’s Law
62%
B) Stokes’ Law
10%
C) Henry’s Law
11%
D) Michaelis-Menten Equation
👍3
10. What is the effect of increasing viscosity in a suspension?
Anonymous Quiz
25%
A) Increases sedimentation rate
57%
B) Decreases sedimentation rate
5%
C) Does not affect stability
13%
D) Increases particle aggregation
👍1
11. Which of the following is NOT a common suspending agent?
Anonymous Quiz
8%
A) Acacia
27%
B) Methylcellulose
43%
C) Talc
22%
D) Xanthan gum
👍1
12. Which technique can be used to measure the particle size of suspensions?
Anonymous Quiz
21%
A) NMR Spectroscopy
49%
B) Optical Microscopy
13%
C) HPLC
17%
D) X-ray Diffraction
14. The dispersed phase in an oil-in-water (O/W) emulsion is:
Anonymous Quiz
22%
A) Water
64%
B) Oil
6%
C) Alcohol
8%
D) Surfactant
👍2
15. Which of the following is NOT a method of emulsion preparation?
Anonymous Quiz
4%
A) Dry Gum Method
8%
B) Wet Gum Method
33%
C) Beaker Method
54%
D) Compression Method
16. Bancroft’s Rule states that:
Anonymous Quiz
45%
A) The phase in which the emulsifier is more soluble becomes the continuous phase
42%
B) The phase in which the emulsifier is less soluble becomes the continuous phase
7%
C) Emulsions should be stored in a cool place
5%
D) Emulsions should be prepared under high pressure
👍1
17. Microemulsions differ from regular emulsions in that they:
Anonymous Quiz
56%
A) Are thermodynamically stable
17%
B) Have larger particle sizes
19%
C) Require no emulsifying agents
8%
D) Have a higher viscosity
18. The function of an emulsifying agent is to:
Anonymous Quiz
16%
A) Increase solubility of the dispersed phase
78%
B) Reduce interfacial tension between two immiscible phases
4%
C) Convert an emulsion into a suspension
2%
D) Increase sedimentation
19. What is the HLB (Hydrophilic-Lipophilic Balance) range suitable for oil-in-water emulsions?
Anonymous Quiz
10%
A) 1-4
34%
B) 4-6
30%
C) 7-9
26%
D) 10-18
👍3
20. The creaming of an emulsion occurs due to:
Anonymous Quiz
20%
A) Phase inversion
19%
B) Coalescence of droplets
55%
C) Density difference between dispersed and continuous phase
6%
D) Addition of excess emulsifier
21. Which of the following phenomena indicates irreversible instability in emulsions?
Anonymous Quiz
15%
A) Flocculation
41%
B) Coalescence
35%
C) Creaming
9%
D) Brownian motion
👍4❤1
22. Which emulsifying agent is commonly used in parenteral emulsions?
Anonymous Quiz
29%
A) Tween 80
13%
B) Span 20
43%
C) Sodium lauryl sulfate
15%
D) Magnesium stearate
👍3
23. Which of the following helps in the stabilization of emulsions?
Anonymous Quiz
7%
A) Increase in droplet size
66%
B) Reduction in interfacial tension
17%
C) Addition of electrolytes
10%
D) Addition of a cosolvent
24. Multiple emulsions are:
Anonymous Quiz
11%
A) Formed by heating an emulsion
68%
B) Emulsions within emulsions
10%
C) Always unstable
11%
D) Not used in pharmaceutical formulations
25. The method used to assess emulsion droplet size distribution is:
Anonymous Quiz
16%
A) HPLC
23%
B) UV Spectroscopy
40%
C) Light Scattering
20%
D) Electrophoresis