McqMate
These multiple-choice questions (MCQs) are designed to enhance your knowledge and understanding in the following areas: Bachelor of Pharmacy (B. Pharma) , Pharmacy .
Chapters
| 1. |
In an emulsion, the velocity of sedimentation is found to be negative. It means that the creaming is: |
| A. | absent |
| B. | in both the directions |
| C. | in downward direction |
| D. | in upward direction |
| Answer» D. in upward direction | |
| 2. |
The density of the dispersed phase is more than that of the dispersion medium. According to the Stokes' equation, the creaming is: |
| A. | at the center of the emulsion |
| B. | in both the directions |
| C. | in downward direction |
| D. | in upward direction |
| Answer» C. in downward direction | |
| 3. |
When oil and water are triturated together, the interfacial free energy was observed to be increased. What does it indicate?: |
| A. | decrease in the interfacial tension |
| B. | decrease in the stability |
| C. | increase in stability |
| D. | stable film formation |
| Answer» B. decrease in the stability | |
| 4. |
For a stable emulsion, the phase volume ratio is generally about: |
| A. | 26/74 |
| B. | 52/48 |
| C. | 74/26 |
| D. | 74/100 |
| Answer» B. 52/48 | |
| 5. |
The HLB range of an emulsifier employed in the preparation of water-in-oil emulsion is: |
| A. | 3 to 6 |
| B. | 7 to 12 |
| C. | 13 to 15 |
| D. | more than 15 |
| Answer» A. 3 to 6 | |
| 6. |
In case of emulsions, the viscosity immediately after preparation and during storage, respectively, will be: |
| A. | higher and will gradually decrease |
| B. | higher and gradually increase |
| C. | lower and gradually decrease |
| D. | lower and gradually increase |
| Answer» C. lower and gradually decrease | |
| 7. |
The distribution of globules is not uniform in an emulsion. This stage is termed as: |
| A. | breaking |
| B. | caking |
| C. | coalescence |
| D. | creaming |
| Answer» D. creaming | |
| 8. |
An o/w microemulsion is prepared using a hydrophilic surfactant. The appearance of the microemulsion is: |
| A. | intense white |
| B. | milky white |
| C. | translucent |
| D. | tr |
| Answer» A. intense white | |
| 9. |
Emulsions are defined as thermodynamically unstable systems. The events that follow sequentially towards instability are: |
| A. | coalescence, breaking, creaming and flocculation |
| B. | coalescence, flocculation, creaming and breaking |
| C. | flocculation, creaming, breaking and coalescence |
| D. | flocculation, creaming, coalescence and breaking |
| Answer» D. flocculation, creaming, coalescence and breaking | |
| 10. |
In the stability of emulsion, which instability step is prevented by emulsifiers?: |
| A. | breaking |
| B. | coalescence |
| C. | creaming |
| D. | flocculation |
| Answer» B. coalescence | |
| 11. |
An ‘emulsion within emulsion’ is designated as: |
| A. | o/w/w |
| B. | w/o/o |
| C. | w/o/o/w |
| D. | w/o/w |
| Answer» D. w/o/w | |
| 12. |
The main function of an emulsifier in the preparation of an emulsion is to: |
| A. | develop a condensed membrane layer film |
| B. | increase the repulsions between globules coming together |
| C. | increase the surface free energy |
| D. | reduce the interfacial tension |
| Answer» A. develop a condensed membrane layer film | |
| 13. |
An emulsifier can be regarded as superior, if its mechanism of action is based on the principle of: |
| A. | developing solid adsorption film |
| B. | forming monomolecular adsorption film |
| C. | generating multimolecular adsorption film |
| D. | increasing interfacial energy |
| Answer» B. forming monomolecular adsorption film | |
| 14. |
An emulsifier is considered to be ideal, if it is soluble in: |
| A. | aqueous, oil and gas phases |
| B. | aqueous phase only |
| C. | both aqueous and oil phase |
| D. | oil phase only |
| Answer» C. both aqueous and oil phase | |
| 15. |
On commercial scale, emulsions are prepared by:: |
| A. | centrifugation |
| B. | dialysis |
| C. | freezing |
| D. | homogenization |
| Answer» D. homogenization | |
| 16. |
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 |
| Answer» C. immiscible phase is absent | |
| 17. |
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 |
| Answer» C. globule size | |
| 18. |
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 |
| Answer» C. preservatives remain in the aqueous phase | |
| 19. |
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 |
| Answer» C. o/w is greater than w/o coalescence rate | |
| 20. |
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 |
| Answer» D. thickening the continuous phase | |
| 21. |
Emulsion have a ......... shelf life |
| A. | short |
| B. | no |
| C. | large |
| D. | none of the above |
| Answer» A. short | |
| 22. |
Creaming is a.......... process |
| A. | reversible |
| B. | irreversible |
| C. | A & B |
| D. | difficult to predict |
| Answer» A. reversible | |
| 23. |
O/W emulsions normally cream ......... |
| A. | up first & down then |
| B. | upward |
| C. | downward |
| D. | none of the above |
| Answer» B. upward | |
| 24. |
Microemulsions contain globules of the size about ......... |
| A. | 10 micro meter |
| B. | 1 micro meter |
| C. | 0.1 micrometer |
| D. | 0.01 micrometer |
| Answer» D. 0.01 micrometer | |
| 25. |
Downward creaming means ........ rate of sedimentation |
| A. | negative |
| B. | positive |
| C. | same |
| D. | no change |
| Answer» A. negative | |
| 26. |
A mixture of span 20 and tween 20 forms....... type of emulsion |
| A. | W/O |
| B. | O/W |
| C. | Milky |
| D. | Hard |
| Answer» A. W/O | |
| 27. |
Density of oily phase increased by addition of ....... |
| A. | Butter |
| B. | Coconut oil |
| C. | water |
| D. | brominated oils |
| Answer» C. water | |
| 28. |
Near CMC, micelles of the surfactant molecules assume the shape of |
| A. | spherical |
| B. | layered |
| C. | rod shaped |
| D. | cylindrical |
| Answer» A. spherical | |
| 29. |
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 |
| Answer» B. Span 20 | |
| 30. |
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 |
| Answer» C. globule size | |
| 31. |
An emulsifier is considered to be ideal, if it is soluble in |
| A. | Aqueous phase |
| B. | oily phase |
| C. | A & B |
| D. | none of the above |
| Answer» C. A & B | |
| 32. |
In the stability of emulsion, which important instability step should be prevented? |
| A. | Breaking |
| B. | Coalescence |
| C. | Flocculation |
| D. | Creaming |
| Answer» B. Coalescence | |
| 33. |
Emulsions made with tweens are |
| A. | W/O |
| B. | O/W |
| C. | Clear |
| D. | Unstable |
| Answer» B. O/W | |
| 34. |
The HLB system is used classify |
| A. | Flavours |
| B. | Colours |
| C. | Surfactants |
| D. | Perfumes |
| Answer» C. Surfactants | |
| 35. |
Emulsion containing more than two phases are called as |
| A. | Mixed emulsion |
| B. | Multiple emulsion |
| C. | Complex emulsion |
| D. | none of the above |
| Answer» B. Multiple emulsion | |
| 36. |
Emulsion is |
| A. | stable preparation |
| B. | thermodynamically unstable preparation |
| C. | biphasic system |
| D. | B & C |
| Answer» D. B & C | |
| 37. |
Which of the following is/ are the theories of emulsification? |
| A. | Monomolecular adsorption theory |
| B. | Multimolecular adsorption theory |
| C. | Solid Particle Adsorption theory |
| D. | All of the above |
| Answer» D. All of the above | |
| 38. |
Which of the following is not the cause of Instability in emulsion |
| A. | Upward Creaming |
| B. | Phase inversion |
| C. | Downward creaming |
| D. | Mottling |
| Answer» D. Mottling | |
| 39. |
Which of the following is a reversible phenomenon |
| A. | Creaming |
| B. | Coalescence |
| C. | Breaking |
| D. | All of the above |
| Answer» A. Creaming | |
| 40. |
The phase inversion occur due to |
| A. | changes in type of emulsifying agent |
| B. | change in phase volume ratio. |
| C. | Both a and b |
| D. | None of the above |
| Answer» C. Both a and b | |
| 41. |
Which of the following is used as antioxidants for emulsified systems |
| A. | Dodecyl gallate, |
| B. | Butylated hydroxyanisole (BHT), |
| C. | Butylated hydroxytoluene (BHT) |
| D. | All of the above |
| Answer» D. All of the above | |
| 42. |
Which of the following is identification test for emulsion |
| A. | Dilution test |
| B. | Cobalt Chloride Test |
| C. | Conductivity Test |
| D. | All of the above |
| Answer» D. All of the above | |
| 43. |
When an emulsion is exposed to ultra-violet radiations. If the continuous fluorescence is observed under microscope, then it is_____________ type emulsion. |
| A. | w/o |
| B. | o/w |
| C. | microemulsion |
| D. | Nano emulsion |
| Answer» A. w/o | |
| 44. |
Dry Gum Method is also known as |
| A. | Continental method. |
| B. | English method |
| C. | Bottle method |
| D. | Forbe's method |
| Answer» A. Continental method. | |
| 45. |
In Dry gum method, 4:2:1 consist of |
| A. | 4 parts oil, 2 parts water, and 1 part emulsifier |
| B. | 4 parts water, 2 parts oil, and 1 part emulsifier |
| C. | 4 parts emulsifier, 2 parts water, and 1 part emulsifier |
| D. | 4 parts oil, 2 parts emulsifier and 1 part water |
| Answer» A. 4 parts oil, 2 parts water, and 1 part emulsifier | |
| 46. |
The rheological property of emulsion can be controlled by |
| A. | nature and concentration of emulsifying system |
| B. | particle size of dispersed phase |
| C. | viscosity of continuous phase |
| D. | All of the above |
| Answer» D. All of the above | |
| 47. |
The suspensions having particle size................... are categorized as coarse suspension. |
| A. | Greater than ~1 mm |
| B. | Greater than-10 mm |
| C. | Both of the above |
| D. | None of the above |
| Answer» A. Greater than ~1 mm | |
| 48. |
............ exists when dispersed solid particles in a suspension retain change in relation their adjoining liquid medium. |
| A. | Surface area |
| B. | Surface potential |
| C. | Surface volume |
| D. | None of the above |
| Answer» B. Surface potential | |
| 49. |
The equal distribution of all the ions in solution retain by…… |
| A. | Electric forces |
| B. | Thermal motion |
| C. | Both of the above |
| D. | None of the above |
| Answer» C. Both of the above | |
| 50. |
The flocculated suspension is one in which zeta potential of particle is…… . |
| A. | -05 to +05 mV |
| B. | -10 to+10 mV |
| C. | -20 to+20 mV |
| D. | -30 to+30 mV |
| Answer» C. -20 to+20 mV | |
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