Year-2009

4. Emulsion: Emulsion can be defined as a mixture of two

immiscible liquids in which one is dist. In form of fine droplets into the other.Material dissolved in form of fine droplets is called Dispersed Phrase.Dispersed phrase is dist. In liquid is called Continious Phrase. Emulsions are two typesOil in water and Water in oil.

Identification of various types of Emulsions:

i)Miscibility Test: a)Oil in water emulsions remain stable upon unlimited dilution with water but will not remain stable in case of adding Oil as the continuous phrase of the emulsion is water. b)Water in oil emulsion remain stable upon unlimited dilution wth oil but will not remain stable in case of adding Water as the continuous phrase of the emulsion is oil. ii)Staining Test: Triturate the emulsion with Oil miscible colour(as example Scarlet Red) and examine under a microscope.If the colour is found in form of droplets ,it is Water in oil emulsion as the stain is dissolved in the dispersed phrase.If the whole Emulsion become stained

it is Oil in water emulsion as the stain is dissolved in the continuous phrase. iii)Fluroscence Test: Keep the emulsion under UV ray for sometimes.After removing the UV ray it is to be examined for UV ray fluroscence,if the fluroscence will come from the oil droplets,its a Oil in Water Emulsion but if it will come from the entire emulsion,its a Water in oil Emulsion. iv)Electrical Conductivity Test: [Paste the copy from Cooper Gunn]

v)Paper Method: Put a drop of a Emulsion on a piece of paper,If the remain in that place its a Oil in Water Emulsion but if the whole emulsion scatters its water in oil emulsion. Stability problems of emulsions and their method of Prevention: An Emulsion can be Unstable for following reasons: A)CREAMING: Creaming can be defined as a formation of some lumps or layers in the Emulsion.It is undesireable because the closeness of the dispersed phrase favours the breakdown of the interface & consequent

coalescence of the globules.Therefore the Emulsion may be eventually cracked And also the dose of the Emulsion will not be Uniform. Prevention: i)The Emulsion can be Shaked before use to prevent Creaming in case of small volume. ii)Some viscosity inducers can be used to prevent the creaming.Example: Na-CMC,Na-Alginate,Tragacanth etc.(But glycerin,Sugar cannt be used as Viscosity inducers as they may change density of the Emulsion) B)CRACKING: Cracking may be caused by any chemical,physical or biological effect that changes the nature of the interfacial film of an emulsifying agents or tends to make it less stable.After cracking the emulsion is separated into two phrasesOil and Water.Cracking may be occurred in Emulsion for following reasonsMicrobial contamination,degredation of chemical,Wrong choice of emulsifying agent,Variation of PH. Prevention: i)Use good preservative(example:0.1%(W/V) Benzoic acid) to prevent microbial contamination as well as Cracking. ii)To prevent degradation of chemical use proper Anti-oxidants. iii)PH is to be stabilized. iv)Dont add common solvent into the emulsion as it may crack the emulsion. v)Proper emulsifying agent is to be selected. C)PHRASE INVERSION:The phrase of the emulsion became invertsd.Bad choice of emulsifying agents are responsible for this