Top 80+ Solved Coarse Dispersion- Emulsion MCQ Questions Answer

From 16 to 30 of 56

Q. Microemulsion is NOT considered to be a true emulsion, because:

a. appearance is transparent

b. emulsifier is not used

c. immiscible phase is absent

d. internal phase is not spherical

  • c. immiscible phase is absent

Q. A variety of factors would influence the rate of creaming in an emulsion.The factor open to formulation pharmacist is to regulate:

a. density of dispersion medium

b. density of dispersed phase

c. globule size

d. volume of dispersion medium

  • c. globule size

Q. Normally preservatives are added to an emulsion. One of the following statements is true.

a. amount of the preservative added is below minimum inhibitory concentration

b. emulsifier should enhance the preservative action

c. preservatives remain in the aqueous phase

d. preservatives stay in the oil phase

  • c. preservatives remain in the aqueous phase

Q. For the formulation of w/o emulsion, the coalescence rate of:

a. w/o has no relationship to the type of emulsion formed

b. o/w is equal to w/o coalescence rate

c. o/w is greater than w/o coalescence rate

d. w/o is greater than the o/w coalescence rate

  • c. o/w is greater than w/o coalescence rate

Q. Auxiliary emulsifying agents are used to stabilize the emulsion. They act on the principle:

a. adjusting the HLB value

b. strengthening the nonpolar tails of the emulsifier ^

c. strengthening the polar heads of the emulsifier

d. thickening the continuous phase

  • d. thickening the continuous phase

Q. Emulsion have a ......... shelf life

a. short

b. no

c. large

d. none of the above

  • a. short

Q. Creaming is a.......... process

a. reversible

b. irreversible

c. A & B

d. difficult to predict

  • a. reversible

Q. O/W emulsions normally cream .........

a. up first & down then

b. upward

c. downward

d. none of the above

  • b. upward

Q. Microemulsions contain globules of the size about .........

a. 10 micro meter

b. 1 micro meter

c. 0.1 micrometer

d. 0.01 micrometer

  • d. 0.01 micrometer

Q. Downward creaming means ........ rate of sedimentation

a. negative

b. positive

c. same

d. no change

  • a. negative

Q. A mixture of span 20 and tween 20 forms....... type of emulsion

a. W/O

b. O/W

c. Milky

d. Hard

  • a. W/O

Q. Density of oily phase increased by addition of .......

a. Butter

b. Coconut oil

c. water

d. brominated oils

  • c. water

Q. Near CMC, micelles of the surfactant molecules assume the shape of

a. spherical

b. layered

c. rod shaped

d. cylindrical

  • a. spherical

Q. Which one of the following emulsifier is used to stabilise the emulsion of W/O type

a. SLS

b. Span 20

c. Tween 20

d. Tragacanth

  • b. Span 20

Q. Creaming in emulsion can be controlled by regulating

a. density of dispersed phase

b. density of dispersion medium

c. globule size

d. volume of dispersion medium

  • c. globule size
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