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Results: The formulation involved mixing castor oil (oil phase)with an aqueous phase containing lemon syrup. Since Tween 80 (hydrophilic) has a higher HLB value than Span 80 (lipophilic), we obtained an emulsion that is more likely to be an oil-in-water (o/w) emulsion. Upon adding the aqueous phase (lemon syrupand Tween 80)to the oil phase (castor oil and Span 80),the mixture began to emulsify, and a smooth uniform consistency was observed. The emulsion appeared creamy and stable after the phases were combined and stirred. The final emulsion appeared opaque, with a slightly creamy texture, consistent with the formation of an oil-in-water (o/w) emulsion. Rx / Castor oil __ 12.5ml Tween80 __ 1.13g Span80 __ 0.115g Lemon syrup __ 12.5ml Discussion: The use of tale in thelemon syrupprocedure helpsremoveany undissolve particles, ensuringa clear syrup Gradually, adding water and filtering ensures proper dissolution of ingredients like sucrose and citric acid. The dissolution process without heating prevents degradation of sensitive ingredients. Concerning the castor oil emulsion, the blendingof Span 80 and Tween 80 is based on their HLB values,which are chosen to form a stable oil -in-water emulsion. The continuous stirringduring the addition of theaqueous phase is essential to form a stable emulsion without phase separation. No phase separation was noted during the stirring process, indicating successful emulsion formation. The final emulsifier concentration is crucial to ensure the emulsion remains stable and does not separate over time. The emulsion remained stable with no signs of phase separationor coalescenceafter several hours of observation. No visible degradation, such as oil droplets separating from the aqueous phase.was observed, suggesting that the emulsifier blend was effective in maintaining the emulsion's stability. The opacity of the emulsion was due to the dispersion of the oil phase within the aqueous phase, which is characteristic of o/wemulsions. The presence of the lemon syrup contributed to the cloudy appearance. If the emulsion type was water-in-oil (w/o) , the reverse process would be required, where theaqueousphase would be slowly added to the oil phase. The aqueous phase should be heated up to 70-80^circ C

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Results: The formulation involved mixing castor oil (oil phase)with an aqueous phase containing lemon syrup. Since Tween 80 (hydrophilic) has a higher HLB value than Span 80 (lipophilic), we obtained an emulsion that is more likely to be an oil-in-water (o/w) emulsion. Upon adding the aqueous phase (lemon syrupand Tween 80)to the oil phase (castor oil and Span 80),the mixture began to emulsify, and a smooth uniform consistency was observed. The emulsion appeared creamy and stable after the phases were combined and stirred. The final emulsion appeared opaque, with a slightly creamy texture, consistent with the formation of an oil-in-water (o/w) emulsion. Rx / Castor oil __ 12.5ml Tween80 __ 1.13g Span80 __ 0.115g Lemon syrup __ 12.5ml Discussion: The use of tale in thelemon syrupprocedure helpsremoveany undissolve particles, ensuringa clear syrup Gradually, adding water and filtering ensures proper dissolution of ingredients like sucrose and citric acid. The dissolution process without heating prevents degradation of sensitive ingredients. Concerning the castor oil emulsion, the blendingof Span 80 and Tween 80 is based on their HLB values,which are chosen to form a stable oil -in-water emulsion. The continuous stirringduring the addition of theaqueous phase is essential to form a stable emulsion without phase separation. No phase separation was noted during the stirring process, indicating successful emulsion formation. The final emulsifier concentration is crucial to ensure the emulsion remains stable and does not separate over time. The emulsion remained stable with no signs of phase separationor coalescenceafter several hours of observation. No visible degradation, such as oil droplets separating from the aqueous phase.was observed, suggesting that the emulsifier blend was effective in maintaining the emulsion's stability. The opacity of the emulsion was due to the dispersion of the oil phase within the aqueous phase, which is characteristic of o/wemulsions. The presence of the lemon syrup contributed to the cloudy appearance. If the emulsion type was water-in-oil (w/o) , the reverse process would be required, where theaqueousphase would be slowly added to the oil phase. The aqueous phase should be heated up to 70-80^circ C

Results: The formulation involved mixing castor oil (oil phase)with an aqueous phase containing lemon syrup. Since Tween 80 (hydrophilic) has a higher HLB value than Span 80 (lipophilic), we obtained an emulsion that is more likely to be an oil-in-water (o/w) emulsion. Upon adding the aqueous phase (lemon syrupand Tween 80)to the oil phase (castor oil and Span 80),the mixture began to emulsify, and a smooth uniform consistency was observed. The emulsion appeared creamy and stable after the phases were combined and stirred. The final emulsion appeared opaque, with a slightly creamy texture, consistent with the formation of an oil-in-water (o/w) emulsion. Rx / Castor oil __ 12.5ml Tween80 __ 1.13g Span80 __ 0.115g Lemon syrup __ 12.5ml Discussion: The use of tale in thelemon syrupprocedure helpsremoveany undissolve particles, ensuringa clear syrup Gradually, adding water and filtering ensures proper dissolution of ingredients like sucrose and citric acid. The dissolution process without heating prevents degradation of sensitive ingredients. Concerning the castor oil emulsion, the blendingof Span 80 and Tween 80 is based on their HLB values,which are chosen to form a stable oil -in-water emulsion. The continuous stirringduring the addition of theaqueous phase is essential to form a stable emulsion without phase separation. No phase separation was noted during the stirring process, indicating successful emulsion formation. The final emulsifier concentration is crucial to ensure the emulsion remains stable and does not separate over time. The emulsion remained stable with no signs of phase separationor coalescenceafter several hours of observation. No visible degradation, such as oil droplets separating from the aqueous phase.was observed, suggesting that the emulsifier blend was effective in maintaining the emulsion's stability. The opacity of the emulsion was due to the dispersion of the oil phase within the aqueous phase, which is characteristic of o/wemulsions. The presence of the lemon syrup contributed to the cloudy appearance. If the emulsion type was water-in-oil (w/o) , the reverse process would be required, where theaqueousphase would be slowly added to the oil phase. The aqueous phase should be heated up to 70-80^circ C

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Elit · 8 yıl öğretmeni
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The formulation described involves creating an oil-in-water (o/w) emulsion using castor oil as the oil phase and lemon syrup as the aqueous phase. The emulsifiers used are Tween 80, which is hydrophilic with a high HLB value, and Span 80, which is lipophilic with a lower HLB value. This combination favors the formation of an o/w emulsion.<br /><br />### Key Points:<br /><br />1. **Emulsification Process:**<br /> - The aqueous phase (lemon syrup and Tween 80) is added to the oil phase (castor oil and Span 80).<br /> - Continuous stirring is crucial to achieve a stable emulsion without phase separation.<br /> - The resulting emulsion is creamy, opaque, and stable, indicating successful emulsification.<br /><br />2. **Role of Emulsifiers:**<br /> - Tween 80 and Span 80 are chosen based on their HLB values to stabilize the o/w emulsion.<br /> - The correct concentration of emulsifiers ensures long-term stability and prevents phase separation or coalescence.<br /><br />3. **Stability Observations:**<br /> - No phase separation or degradation was observed after several hours, suggesting effective stabilization by the emulsifier blend.<br /> - The opacity and creamy texture are typical characteristics of o/w emulsions, with the lemon syrup contributing to the cloudy appearance.<br /><br />4. **Discussion on Lemon Syrup Preparation:**<br /> - The use of talc in the lemon syrup preparation helps remove undissolved particles, ensuring clarity.<br /> - Gradual addition of water and filtering aids in dissolving ingredients like sucrose and citric acid without heating, preserving sensitive components.<br /><br />5. **Comparison with Water-in-Oil (w/o) Emulsions:**<br /> - For a w/o emulsion, the process would involve slowly adding the aqueous phase to the oil phase, typically at elevated temperatures (70-80°C).<br /><br />This formulation demonstrates the principles of emulsion science, particularly the importance of selecting appropriate emulsifiers and maintaining proper mixing techniques to achieve a stable product.
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