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Q: What is The role of viscosity in pharmaceutical syrups?
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What are pharmaceutical applications of viscosity?

In a pharmaceutical setting, viscosity would become an issue while making prescription syrups for patients. It would be important to make sure the syrup is not so viscous that it cannot be taken orally.


What are the Pharmaceutical applications of viscosity?

In a pharmaceutical setting, viscosity would become an issue while making prescription syrups for patients. It would be important to make sure the syrup is not so viscous that it cannot be taken orally.


What is the role of quality control analyst in pharmaceutical?

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What are some examples of organic solvents that have a high viscosity in pharmaceutical industry?

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Zinc sulphate Monohydrate is used in the pharmaceutical preparations as an antidiarrhoeal.


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In the 20th century pharmaceutical industry threatened to reduce the role of the pharmacist to that of?

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What the role of carboxymethylcellulose in jus the fruit?

CMC increases viscosity. It makes the product 'creamier'.


What is the role of quality control analyst in pharmaceutical industry?

role of quality control in pharmaceutical manufacturing


What is packaging in pharmacy?

There is o doubt that packaging plays an important role in every industry. But, if we talk about the packaging role in pharmaceutical it gets more important. Medicine packaging is critical element for pharmaceutical industry. If medicines are not packed properly then it is not possible to provide them on time to the concerns.


What is an example of high and low viscous material?

Viscosity is a measurement of how much a liquid resists flow or deformation -- viscous liquids tend to move more slowly than non-viscous liquids. An example of a highly viscous liquid might be honey or molasses; vinegar and water have low viscosity.


how is knowledge of viscosity is applied to real life?

Viscosity plays a significant role in the preparation and serving of food. Cooking oils may or may not change viscosity as they heat, while many become much more viscous as they cool. Fats, which are moderately viscous when heated, become solid when chilled.