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Coarse Dispersion MCQs with Answer

Chapter 3: Coarse Dispersion: Suspension MCQs with Answer

1. A wetting agent is included in the formulation of a suspension, particularly when the suspended particles:
a. are hydrophobic
b. are more denser than the vehicle
c. are water soluble
d. have lesser interfacial tension
Ans: a

2. For a flocculated suspension, one of the following criterion is satisfied or established
a. High inter-particle repulsions
b. strong inter-particle attractions
c. weak inter-particle attractions
d. weak inter-particle repulsions
Ans:c

3. In stokes’ relationship, a parameter that greatly changes the velocity of settling is:
a. density of the liquid
b. density of particle
c. radius of the particle
d. viscosity of the medium
Ans: c

4. The protamine-zinc insulin suspension is prepared by a method viz.,:
a. altered pH precipitation
b. dispersion method
c. double decomposition
d. organic solvent precipitation
Ans: a

5. Methyl cellulose is a polymer, which is of a type:
a. anionic
b. amphilytic
c. cationic
d. non-ionic
Ans:d

6. For a flocculated suspension the degree of flocculation is observed to be one. The sedimentation volume is also 1 (one). These values, respectively, indicate the limits:
a. lower and lower
b. lower and upper
c. upper and lower
d. upper and upper
Ans:b

7. For an ideal suspension, the sedimentation volume should be:
a. equal to one
b. less than one
c. more than one
d. zero
Ans:a

8. In case of suspensions, all statements below are true EXCEPT that:
a. it contains a suspending agent
b. it does not include a preservative
c. it is an injectable preparation
d. it is an oral preparation
Ans:b

9. In practice, an acceptable suspension should have particles:
a. of nearly 0.1 micrometer
b. which can be readily re-dispersible after they settle
c. which should form a cake after settling
d. should not settle
Ans:b

10. For oral administration of a suspension to a patient, which one of the factors is the most important?
a. acceptable color and odour
b. polyumorphism
c. specific surface area
d. viscosity
Ans:a

11. Which one of the following properties is applicable to suspensions?
a. Brownian movement
b. laminar flow
c. rapid rate of sedimentation
d. strokes’ law
Ans:c

12. Suspended particles become flocculated in a suspension, because:
a. attractive forces between particles are appreciable
b. particles are packed closely
c. repulsive forces between particles are appreciable
d. vehicle rejects the particles
Ans:a

13. Structured vehicle is included in the formulation of a suspension, in order to:
a. decrease the interfacial tension
b. prevent the caking of the sediment
c. prevent the sedimentation of particles
d. reduce the size by chemical means
Ans:c

14. In the preparation of a structured vehicle, which one of the following substances is used?
a. bismuth subnitrate
b. ethyl alcohol
c. glycerin
d. methyl cellulose
Ans:d

15. Which type of colloidal material is used commonly in the preparation of a structured vehicle?
a. association
b. hydrophilic
c. hydrophobic
d. inorganic
Ans:b

16. When charcoal powder is dusted on the surface of water, the contact angle (in degrees) that the charcoal exhibits is:
a. zero
b. one
c. 90
d. 180
Ans:d

17. A maximum sedimentation volume will be obtained when zeta potential is:
a. negative
b. neutral
c. positive
d. zero
Ans:d

18. A substance is dissolved in water. The suspension has exhibited a negative apparent zeta potential.
Identify the related substance.
a. aluminum chloride
b. bismuth subnitrate
c. gelatin
d. sulfaguanidine
Ans:d

19. Calcium hydrogen phosphate is dissolved in water. The apparent zeta potential initially is:
a. negative
b. neutral
c. positive
d. zero
Ans:a

20. Which one of these preparations is NOT qualified as a suspension.
a. barium meal for radiodiagnostic use
b. calamine lotion for antiseptic use
c. procaine penicillin G for intramuscular injection
d. vitamin B complex tonic as nutritional supplement
Ans:d

21. The ratio of the ultimate volume of sediment to the actual volume of sediment before settling is called
a. Sedimentation volume
b. Degree of flocculation
c. Emulsification volume
d. phase volume ratio
Ans:a

22. The ratio of the sedimentation volume in case of flocculated suspension to the sedimentation volume in case of deflocculated suspension is called
a. Sedimentation volume
b. Degree of flocculation
c. Emulsification volume
d. phase volume ratio
Ans:b

23. The size of dispersed particles in coarse dispersion ranges from
a. 1 µm to 100 µm.
b. 1 nm to l00nm
c. 1mm to 100cm
d. Less than 1 µm
Ans:a

24. Which of the following are the desired features of good suspension:
a) The particles which settle down should not deposit at the bottom as hard cake. They must be easily re-suspended by moderate shaking.
b) It should be free from grittiness.
c) It should be stable in case of physical, chemical and microbial attack.
d) All of the above
Ans:d

25. In flocculated suspension, the rate of sedimentation is
a. Low
b. More
c. Zero
d. 50%
Ans:b

26. If zeta potential of a suspension is high, then the system will be considered as
a. Deflocculation
b. Flocculation
c. Emulsion
d. Sedimentation
Ans:a

27. Which of the following is/are the properties of flocculated suspension?
a. Rate of sedimentation is high
b. On shaking sediment can be easily redispersed
c. It does not form hard cake
d. All of the above
Ans:d

28. The value of sedimentation volume (F) gives a knowledge about the____________of the suspension
a. physical stability
b. Incompatibility
c. Solubility
d. All of the above
Ans:a

29. Suspension is example of
a. Biphasic liquid dosage form
b. Solid dosage form
c. Semi-solid dosage form
d. All of the above
Ans:a

30. Acetates and Citrates are
a. Buffering agent
b. Colouring agents
c. Thickening agent
d. Flocculating agents

27. Which of the following is/are the properties of flocculated suspension?
a. Rate of sedimentation is high
b. On shaking sediment can be easily redispersed
c. It does not form hard cake
d. All of the above
Ans:d

28. The value of sedimentation volume (F) gives a knowledge about the____________of the suspension
a. physical stability
b. Incompatibility
c. Solubility
d. All of the above
Ans:a

29. Suspension is example of
a. Biphasic liquid dosage form
b. Solid dosage form
c. Semi-solid dosage form
d. All of the above
Ans:a

30. Acetates and Citrates are
a. Buffering agent
b. Colouring agents
c. Thickening agent
d. Flocculating agents
Ans:a

Chapter 3: Coarse Dispersion: Emulsion

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
Ans:D

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
Ans:C

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
Ans:B

4. For a stable emulsion, the phase volume ratio is generally about:
A. 26/74
B. 52/48
C. 74/26
D. 74/100
Ans:B

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
Ans:A

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
Ans:C

7. The distribution of globules is not uniform in an emulsion. This stage is termed as:
A. breaking
B. caking
C. coalescence
D. creaming
Ans:D

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. transparent
Ans:D

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
Ans:D

10. In the stability of emulsion, which instability step is prevented by emulsifiers?:
A. breaking
B. coalescence
C. creaming
D. flocculation
Ans:B

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
Ans:D

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
Ans:A

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
Ans:B

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
Ans:C

15. On commercial scale, emulsions are prepared by::
A. centrifugation
B. dialysis
C. freezing
D. homogenization
Ans:D

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
Ans:C

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
Ans:C

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
Ans:C

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
Ans:C

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

Ans:- D

21. Emulsion have a ……… shelf life
A. short
B. no
C. large
D. none of the above
Ans:A

22. Creaming is a………. process
A. reversible
B. irreversible
C. A & B
D. difficult to predict
Ans:A

23. O/W emulsions normally cream ………
A. up first & down then
B. upward
C. downward
D. none of the above
Ans:B

24. Microemulsions contain globules of the size about ………
A. 10 micro meter
B. 1 micro meter
C. 0.1 micrometer
D. 0.01 micrometer
Ans:D

25. Downward creaming means …….. rate of sedimentation
A. negative
B. positive
C. same
D. no change
Ans:A

26. A mixture of span 20 and tween 20 forms……. type of emulsion
A. W/O
B. O/W
C. Milky
D. Hard
Ans:A

27. Density of oily phase increased by addition of …….
A. Butter
B. Coconut oil
C. water
D. brominated oils
Ans: C

28. Near CMC, micelles of the surfactant molecules assume the shape of
A. spherical
B. layered
C. rod shaped
D. cylindrical
Ans:A

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
Ans:B

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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
Ans:C

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
Ans:C

32. In the stability of emulsion, which important instability step should be prevented?
A. Breaking
B. Coalescence
C. Flocculation
D. Creaming
Ans:B

33. Emulsions made with tweens are
A. W/O
B. O/W
C. Clear
D. Unstable
Ans:B

34. The HLB system is used classify
A. Flavours
B. Colours
C. Surfactants
D. Perfumes
Ans:C

35. Emulsion containing more than two phases are called as
A. Mixed emulsion
B. Multiple emulsion
C. Complex emulsion
D. none of the above
Ans:B

36. Emulsion is
A. stable preparation
B. thermodynamically unstable preparation
C. biphasic system
D. B & C
Ans:D

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
Ans:d

38. Which of the following is not the cause of Instability in emulsion
a. Upward Creaming
b. Phase inversion
c. Downward creaming
d. Mottling
Ans:d

39. Which of the following is a reversible phenomenon
a. Creaming
b. Coalescence
c. Breaking
d. All of the above
Ans:a

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
Ans:c

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
Ans:d

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
Ans:d

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
Ans:a

44. Dry Gum Method is also known as
a. Continental method.
b. English method
c. Bottle method
d. Forbe’s method
Ans:a

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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
Ans:a

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
Ans:d

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
Ans:a

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
Ans:b

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
Ans:C

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
Ans:c

51……. determines the movement of charged particles via a liquid under the impact of an applied potential difference.
(a) Electrophoresis
(b) Electrosmosis
(c) Surface charge
(d) Static movement
Ans:a

52………..is produced by forcing a liquid to course through a stationary solid phase.
(a) Electrosmosis
(b) Electrophoresis
(c) The sediment potential
(d) The streaming potential
Ans:d

53. The flocculated suspensions sediment………….
(a) Slowly
(b) Quickly
(c) More quickly
(d) None of the above
Ans:c

54………..suspension involves individual particle settling.
(a) Flocculated
(b) Deflocculated
(c) Both of the above
(d) None of the above
Ans:b

55. Structured vehicles are also termed as or…………..
(a) Thickening
(b) Suspending agents
(c) Both of the above
(d) None of the above
Ans:C

56…….. is the concentration of globules at the top or bottom of the emulsion.
(a) Creaming
(b) Cracking
(c) Phase inversion
(d) State
Ans:a

Subject:- Physical pharmaceutics MCQs with Answer

Topic:- Coarse Dispersion MCQs with Answer (Unit:- 3 MCQs)

1 review

yashika gupta August 1, 2021 at 11:56 pm

thank u for such questions …… they are really helpfull

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