Stability problem

How stability problem is reduce?

1. STABILITY PROBLEM OF EMULSION

2. PRESENTED BY:- NAME -ANIRBAN BARMAN Dr. B. C. ROY COLLEGE OF PHARMACY & ALLIED HEALTH SCIENCES STREAM - B PHARM Year – 3 rd , Semester – 6 th ROLL NO -18901915004 REGISTRATION NO -151890210004 under the GUIDence of:- Dr. SANTANU CHAKRABORTY ASSOCIATE PROFESSOR Dr. B. C. ROY COLLEGE OF PHARMACY & AHS

3. C0NTENTS:- EMULSION STABILITY OF EMULION STABILITY PROBLEM OF EMULION CRACKING CREAMING PHASE INVERSION

4. EMULSION An emulsion is a biphasic liquid preparation containing two or more immiscible liquids, one of which is dispersed as minute globules in to the other. The liquid which is dispersed as minute globules is called dispersed phase and the liquid in which the globules are dispersed is called the dispersion medium, or continuous phase.

5. Stability of emulsion Emulsion stability is the ability to resist changes in its physicochemical properties with time . An emulsion is said to be stable if it remains as such after its preparation,i.e.The dispersed globules are uniformly distributed throughout the dispersion medium, during its storage. The emulsion should be chemically stable and there should not be any bacterial growth during its shelf life

6. STABILITY PROBLEM OF EMULSIONS The following three changes usually occurs during the storage of an emulsion : - Cracking Creaming Phase inversion

7. CRACKING: - Cracking means the separation of two layers of disperse and continuous phase, due to the coalescence of disperse phase globules which are difficult to redisperse by shaking.

8. Cracking occurs due to the following reasons :- Addition of emulsifing agent of opposite type Decomposition or precipitation of emulgent Addition of common solvent Microorganism Change in temperature

9. B. CREAMING :- Creaming may be defined as the upward movement of dispersed globules to form a thick layer at the surface of the emulsion. creaming is a temporary phase because it can be re-distributed by mild shaking .

10. According to stoke’s law , the rate of creaming depends on the number of factors which can be explained by following equation: Where , d 1 =density of dispersed phase d 2 = density of continuous phase V= rate of creaming r= radius of globules g= gravitation constant η = viscosity of the dispersion medium

11. Radius of globules :-The rate of creaming is directly proportional to the radius of globules. Difference in density of disperse phase and continuous phase : - The rate of creaming depends upon the differences between the densities of disperse phase and continuous phase. Viscosity of the dispersion medium :- The rate of creaming is inversely proportional to the viscosity of the dispersion medium. The viscosity can be increased by adding tragacanth and methyl cellulose. Storage condition :- The emulsion should be stored in a cool place because the rise in temperature reduces the viscosity which may lead to creaming. The freezing should be avoided because it may lead to cracking

12. C . PHASE INVERSION :- Phase inversion means the change of one type of emulsion into the other type,i.e. Oil in water emulsion changes into water in oil type and vice versa. It may be due to following reasons: By the addition of an electrolyte By changing the phase –volume ratio By temperature change By changing the emulsifying agent

13. CONCLUSION:- Emulsion is a very widely used dosage from as it used by both neonates and geriatrics. Cracking, creaming and phase inversion should be avoided to make the formulation prolonged up to the expiry date.

14. REFERENCE:- Dispensing pharmacy by R.M. Mehta, vallabh prakashan,first edition-2000,repint-2017,page no-201-227

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