1. Surfactants 1
Types of surfactants, HLB concept.
2. Surfactants 2
Liquid crystals: lyotropic systems.
3. Introduction to Colloid 1
Types of colloidal systems.
4. Introduction to Colloid 2
Types of emulsions.
5. Stability of Colloid 1
Factors affecting stability:
electrical stabilisation, steric stabilisation.
6. Stability of Colloid 2
Destabilisation of colloidal systems: coalescence, flocculation.
7. Characterisation of Colloid 1
Microscopic and macroscopic observations
8. Characterisation of Colloid 2
Particle sizing, zeta potential, viscosity
9. Electrokinetic Properties of Colloid 1
Electrical double layer, repulsive effect of double layer, potential energy of interaction.
10. Electrokinetic Properties of Colloid 2
Electrokinetic phenomena, zeta potential
11. Rheology 1
Measurements and application of rheology in pharmacy, effect of rheological properties on bioavailability.
12. Rheology 2
Effect of aggregation/flocculation, influence of emulsifier concentration, effect of concentration on viscosity.
13. Rheology 3
Newtonian fluids: viscosity values, boundary layers, laminar & turbulent flows, measurement of flow.
14. Rheology 4
Non-Newtonian fluids: types of behaviour i.e. plastic, pseudoplastic & dilatant flow, determination of flow properties, viscoelasticity, suspensions.
15. Particle Size 1
Particle size distribution: Number and volume averages, polydispersity.
16. Particle Size 2
Sizing: Coulter principle.
17. Particle Size 3
Sizing: Hydrodynamic chromatography, sieving, microscopy.
18. Particle Size 4
Sizing: Laser diffraction and photon correlation spectroscopy.
19. Polymer Systems 1
Introduction, types of polymers, biodegradable polymers.
20. Polymer Systems 2
Molecular weight averages,
Function of polymers, polymer solutions and properties.
21. Polymer Systems 3
Polymers in solid state: crystallinity, morphology.
22. Polymer Systems 4
Thermal transition of polymers, applications.
23. Mixing 1
Theory of mixing, types of mixtures, mixing process.
24. Mixing 2
Mixing of powders: mechanisms of mixing,
segregation, ordered mixing.
25. Mixing 3
Mixing of liquids and suspensions,
mixing of semi-solids.
26. Mixing 4
Examples of industrial mixers.
27. Size Exclusion Chromatography 1
Retention mechanisms, types.
28. Size Exclusion Chromatography 2
Separation of proteins, applications,
