Tag: Dosage form necessities and additives

Emulsifying agents, Properties of Emulsifying agents and MCQs for GPAT, NIPER, Pharmacist and Drug Inspector exam

Emulsifiers: These materials typically exhibit some surfactant characteristics but also facilitate micelle formation, which allows for stable uniform products consisting of oil-in-water or water in-oil biphasic emulsions or tri-phasic emulsions. Examples – Carbomer, Carrageenan, Lanolin, Lecithin, Mineral Oil, Oleic Acid, […]

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Dosage form necessities and additives: Antioxidants, Properties of Antioxidants for Pharmaceutical Use and MCQs for GPAT, NIPER, Pharmacist and Drug Inspector exam

Antioxidants: Such materials, when added to a product, prevent the active from degrading in the presence of oxygen or peroxides. Examples – Butylated Hydroxyanisole (BHA), Butylated Hydroxytoluene (BHT), Citric acid, Sodium Metabisulfite 1.Butylated hydroxyanisole: INN: BHA; Butylhydroxyanisolum; Butylated hydroxyanisole Synonyms: […]

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Properties of Coloring agents, Pigments, flavoring agents, diluting agents and MCQs for GPAT, NIPER, Pharmacist and Drug Inspector exam

Colors And Pigments: There are two basic types of coloring agents for pharmaceutical products: dyes and lakes. Dyes are soluble forms of a particular color. They go into solution and can result in very deep, vibrant colors. Lakes are dyes […]

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Suspending agents, Properties of Suspending agents and MCQs for GPAT, NIPER, Pharmacist and Drug Inspector exam

Suspending Agents: Suspending agents are similar to viscosifiers in a formulation. They function by keeping small particles of active, and possibly other excipients, suspended during the shelf life of the product. Examples – Acacia, Agar, Carbomer, Carboxymethyl cellulose sodium (CMC), […]

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Preservatives, Types of Preservatives, Properties of Preservatives and MCQs for GPAT, NIPER, Pharmacist and Drug Inspector exam

Preservatives: If these materials prevent the initiation and growth of microorganisms in products, they are known as bactericidal preservatives. Some preservatives, either by concentration or activity, may only maintain the bacteria level in the product at the time of manufacture […]

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