OUR LADY OF FATIMA UNIVERSITY

College of Pharmacy
PHARMACEUTICAL ANALYSIS LABORATORY

EXERCISE NO. 7
PREPARATION OF MINERAL OIL EMULSION
Instruction:
All answers in manual must be handwritten. Save a file in pdf format with a file name
(Group#_PMQA_E#) before uploading it to canvas. Only one member of the group will upload the file
but make sure that everyone participated.

Name of Group Members (in alphabetical Task Assignment:

order, Last Name, First Name, M.I.)
1.
2.
3.
4.

Group No. :_________________________

Manufacturer’s Name
Product Name
Potency
M.O. Checked by
Standard Order Quantity
Actual Order Quantity
:_________________________
: Mineral Oil Emulsion
:_________________________
:_________________________
: 1000 mL
:_________________________

Manufacturing Order Number: 7

Lot Number : _________________________
Manufacturing Date : _________________________
Expiration Date : _________________________

Raw Material(s) Control Std. Weight Weight in Weighed by Checked by

No. in grams grams
Mineral Oil 500 mL
Acacia 125 g
Syrup 100 mL
Vanillin q.s.
Alcohol 60 mL
Purified Water qs ad 1000 mL
I. Weighing and Compounding Procedures:
COMPOUNDED BY CHECKED BY
1. Weigh _______g of acacia. ______________ ______________
2. Triturate the acacia and add mineral oil. ______________ ______________
3. Add purified water to the mixture and triturate
vigorously until an emulsion is formed. ______________ ______________
4. In a separate container mix the syrup, sufficient
purified water and vanillin dissolved in alcohol. ______________ ______________
5. Add the solution to the mixture in divided
portions with trituration. ______________ ______________
6. Add sufficient purified water and place in a
suitable container. ______________ ______________

II. Product
Description:_________________________________________________________
Quality Control/ Date: ________________________

Computation:

III. Give the use/s of the following raw material

Raw Materials Use(s)

Mineral Oil
Acacia
Syrup
Vanillin
Alcohol
Purified Water
Questions:

1. What are the means of detecting the type of emulsion?

References: _________________________________________________________
2. Give the desirable properties of an emulsifying agent.

References: _________________________________________________________

3. Differentiate creaming from sedimentation.

References: _________________________________________________________

4. What causes emulsion to crack or cream?

References: _________________________________________________________

5. What is the shelf life and storage of emulsion?

References: _________________________________________________________