EMULSION:

An emulsion may be defined as a biphasic system dispersed phase consisting of two immiscible liquids, one of which(the dispersed phase) is finely and uniformly dispersed as globules throughout the second phase (the continuous phase). Since emulsions are a thermodynamically unstable system, a third agent, the emulsifier is added to stabilize the system. Emulsifier stabilizes the system by forming a thin film around the globules of dispersed phase . Either the dispersed phase or the continuous phase may vary in consistency from that of a mobile liquid to semisolid. Thus, pharmaceutical emulsions range from lotions (low viscosity) to creams (high viscosity). Many theories have been advanced to account for the way or means by which the emulsion is stabilized by the emulsifier. At the present time no theory has been postulated that seems to apply universally to all emulsions. Probably a number of factors play a role, and the relative importance of each varies not only in

different emulsions but in one and the same emulsion under different circumstances.

Theories of Emulsions:
The electrical double layer The phase-volume theory Hydration theory of emulsions. Plastic or Interfacial films Oriented wedge theory Surface tension theory Viscosity

i)

The electrical double layer:

The oil globules in a pure oil and pure water emulsion carry a negative charge. The water ionizes so that both hydrogen and hydroxyl ions are present. The negative charge on the oil may come from adsorption of the OH

ions. These adsorbed hydroxyl ions form a layer around the oil globules. A second layer of oppositely charged ions forms a layer in the liquid outside the layer of negative ions. These two layers of oppositely charged ions are known as the Helmholtz double layer. They are not confined to emulsions but accompany all boundary phenomena. The electric charge is a factor in all emulsions, even those stabilized with emulsifying agents. ii) The phase-volume theory: If spheres of the same diameter are packed as closely as possible, one sphere will touch 12 others and the volume the spheres occupy is about 74% of the total volume. Thus if the spheres or drops of the dispersed phase remain rigid it is possible to disperse 74 parts of the dispersed phase in the continuous phase; but if the dispersed phase is increased to more than 74 parts of the total volume, a reversal of the emulsion will occur. However, the dispersed phase does not remain rigid in shape but the drops flatten out where they come in contact with each other, nor are all the dispersed particles the same size so that it is possible for the dispersed phase to consist of from 1 to 99 per cent of the emulsion. iii) Hydration theory of emulsions:

Fischer and Hooker state that hydrated colloids make the best emulsifiers. Fischer states the emulsifying agent, by which a permanent emulsion is obtained, invariably "proves to be a hydrophilic colloid when water and oil emulsions are concerned (a lyophilic colloid of some sort when other than aqueous mixtures are under consideration). Put another way, oil cannot permanently be beaten into water, but only into a colloid hydrate." Fischer and Hooker have found albumin, casein, and gelatin to be good emulsifying agents. Casein when not hydrated, i.e., at its isoelectric point, is a poor emulsifying agent, but hydrated casein, i.e., acid or alkali casein is a good emulsifying agent. iv) Interfacial films: Coagulation in form of a membrane occurs inevitably and instantaneously when albumin comes into contact with a liquid fat. Any solute which lowers the interfacial tension between oil and water will necessarily accumulate at that interface, and in the case of certain proteins, notably albumen, the act of adsorption leads to a change in the physical character of the emulsifying agent, this being precipitated as a fibrous or membrane-fibrous solid, no longer soluble in its original solvent.

v) Oriented wedge theory: It is based upon the concept that the molecules of the emulsifier orient themselves in the interface between the dispersed and continuous phases, forming a wedge, the curvature of which determines the size of the dispersed phase. According to this theory the oil-like or non- polar ends of the emulsifying agents turn towards the oil and the polar ends towards the polar liquid. The oriented Wedge theory of emulsions indicates that if the nonpolar end of the emulsifying agent is smaller, the emulsion will be oil-in water (o/w) and if the polar end is smaller, the emulsion will be water-in-oil (w/o).

vi) Adsorbed film and interfacial tension theory: Molecules in a liquid are attracted equally on all sides by the surrounding molecules. However, at the surface, there is inward attraction of molecules due to the imbalance attractive forces. Due to this attraction, a stress or tension is produced known as surface tension. When two immiscible liquids come in contact, the force causing each liquid to resist breakage is known as interfacial tension. In accordance to surface tension theory of emulsification, the emulsifying agents cause a

reduction in the interfacial tension of the two immiscible liquids, reducing the repellent force between the liquids and withdrawing the attraction of liquids for their own molecules. In this way, the surfactants convert large globules into small ones and avoid small globules from coalescing into large ones . Emulsification is influenced by: The mass of the emulsifying agent present The ease with which this agent is adsorbed at the interfacial separating surface The nature of the ions adsorbed by the resultant film.

vii) Viscosity: Viscosity is a fluid's resistance to flow. Fluids becomes less viscous as the liquid's temperature increases, becoming more viscous as the fluid gets cooler. A viscous fluid is sticky, thick and syrupy to a greater or lesser extent. Examples Treacle is quite viscous, but water is not. Hot engine oil is less viscous ('thinner') and runs more quickly and smoothly than cold engine oil.

All permanent emulsions can be explained on the basis of hydrated or lyrated colloids. When water changes to a colloid hydrate, its physical constant changes; and these include, among others, surface tension, viscosity and adsorption. The treatment of colloid such as freezing or heating or addition of substances which changes water holding capacity of colloid may crack emulsion.

Conclusion:
Therefore, the basics of emulsions are definitely succeeding and the proficient development and production of excellence pharmaceutical emulsions depends on their basic knowledge of physicochemical properties and stability. The theories given here are of great interest to the researchers and pharmaceutical industries.

ASSIGNME NT
PHARMACEUTICAL TECHNOLOGY I

Submitted to: Mir Muhammad Nasir Uddin Submitted by: Mozammel Bin Bashar
ID: 121 0856 046 Section: 02