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    Milk of Magnesia, USP Antacid Cathartic Magnesium Hydroxide, Rolaids, Magnesia Magma

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    Kate Mendoza
    Milk of Magnesia is an antacid and cathartic used to treat occasional constipation. It is an aqueous suspension containing 7-8.5% magnesium hydroxide. It is prepared by dissolving magnesium sulfate in water and reacting it with sodium hydroxide, then washing until sulfates are removed. The resulting product is an opaque, white liquid with a pH of 10 that is not easily pourable but can be redispersed with shaking. It requires storage in tight containers below 35°C to maintain physical stability.

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    Milk of Magnesia, USP Antacid Cathartic Magnesium Hydroxide, Rolaids, Magnesia Magma

    Uploaded by

    Kate Mendoza
    304 views3 pages
    Milk of Magnesia is an antacid and cathartic used to treat occasional constipation. It is an aqueous suspension containing 7-8.5% magnesium hydroxide. It is prepared by dissolving magnesium sulfate in water and reacting it with sodium hydroxide, then washing until sulfates are removed. The resulting product is an opaque, white liquid with a pH of 10 that is not easily pourable but can be redispersed with shaking. It requires storage in tight containers below 35°C to maintain physical stability.

    Original Description:

    DDF,DDS,MD

    Original Title

    PREP 6 POST LAB

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    Milk of Magnesia is an antacid and cathartic used to treat occasional constipation. It is an aqueous suspension containing 7-8.5% magnesium hydroxide. It is prepared by dissolving magnesium sulfate in water and reacting it with sodium hydroxide, then washing until sulfates are removed. The resulting product is an opaque, white liquid with a pH of 10 that is not easily pourable but can be redispersed with shaking. It requires storage in tight containers below 35°C to maintain physical stability.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    304 views3 pages

    Milk of Magnesia, USP Antacid Cathartic Magnesium Hydroxide, Rolaids, Magnesia Magma

    Uploaded by

    Kate Mendoza
    Milk of Magnesia is an antacid and cathartic used to treat occasional constipation. It is an aqueous suspension containing 7-8.5% magnesium hydroxide. It is prepared by dissolving magnesium sulfate in water and reacting it with sodium hydroxide, then washing until sulfates are removed. The resulting product is an opaque, white liquid with a pH of 10 that is not easily pourable but can be redispersed with shaking. It requires storage in tight containers below 35°C to maintain physical stability.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 3

    Milk of Magnesia aggregation of the solide, giving rise

    to gel-like consistency.

    Milk
    Official Title Milk of Magnesia, USP
    ● Sometimes used for suspensions in aqueous vehicles intended for oral administration.
    Category Antacid; Cathartic

    Synonyms Magnesium Gels


    hydroxide, Rolaids,
    Magnesia Magma ● Semisolid systems consisting of either
    suspensions made up of small
    Uses Treat occasional inorganic particles or large organic
    molecules in a liquid vehicle.
    constipation; laxative
    (osmotic type)
    Lotions
    Official Definition Milk of magnesia is ● Aqueous suspensions of solids
    a preparation intended to be applied to the
    containing 7% unbroken skin without friction.
    to ● It may also be emulsions or solutions
    8.5% magnesium
    INGREDIENTS
    hydroxide
    REVIEW OF BASIC CONCEPTS

    Suspension Ingredient Amount Uses

    ● A two-phase system consisting of Magnesium 300 g API


    finely divided solid dispersed in a solid, Sulfate
    liquid, or gas. In 10 mL → 3.0g
    ● Preparations containing finely divided
    Sodium 100 g API
    drug particles distributed somewhat uniformly
    hydroxide
    throughout a vehicle in which the drug exhibits
    a minimum degree of solubility. In 10 mL → 1.0g
    ● Liquid preparations that consist of
    Purified 1000 mL Dispersing
    solid particles dispersed throughout a
    water medium
    liquid phase in which the particles
    are not soluble.

    Magmas PROCEDURE

    ● Aqueous suspensions of insoluble 1. Dissolve the MgSO in 6.50 mL of


    inorganic drugs. purified water, ∆ to boil.
    ● Thick and viscous 2. Dissolve NaOH in 1 mL purified
    water; add to boiling solution of
    ● They differ from gels in that the
    suspended particle are larger MgSO (for 30 mins).
    ● Often used to describe suspensions 3. Wash with hot purified water 5–10x
    of inorganic solids, where there is a until all the sulfates have practically
    tendency for strong hydration and been eliminated (as shown by
    testing the supernatant liquid with
    BaCl2 TS)
    4. Decant the excess liquid, package, and label.
    REASONS FOR IMPORTANT STEPS

    ● Diluted solutions are used to endure a fine, flocculent, gelatinous


    precipitate of Mg(OH)2.
    ● Hot diluted solutions are used to lessen sedimentation of the product on
    standing.
    ● The washings are tested with BaCl2 TS to check if all the Na2SO4 has
    been removed.
    - BaCl2 will react with Na2SO4 to form BaSO4 precipitates.
    ● Milk formed is highly basic, making it bring about a reaction with glass
    containers, and acquire a bitter taste. To prevent this, 0.1% citric acid
    may be added.
    ● Flavoring oils not exceeding 0.05% may also be added to enhance
    palatability.

    TWO METHODS IN THE PREPARATION

    ● Reaction between Sodium Hydroxide and Magnesium Sulfate

    MgSO4 + NaOH → Mg(OH) + Na2SO4

    ● Direct Hydration of Magnesium Oxide MgO + H2O → Mg(OH)2

    FACTORS THAT AFFECT GEL FORMATION

    ● Temperature
    ● pH level
    ● Addition of agents
    Official Title Milk of Magnesia,
    USP
    pH 10

    Appearance Opaque, white liquid

    Pourability Not easily pourable

    Redispersibility Easily redispersed


    upon shaking

    Sedimentation Rate Fast

    Packaging Preserve in tight


    Requirement containers,
    preferably at
    temperature not
    exceeding 35 C.

    Avoid Freezing.

    ***Freezing results in
    the dispersed phase
    coarsening while
    above 35ºC, the gel
    structure is
    decreased

    Physical Stability No sedimentation,


    No caking present
    and No microbial
    growth

    Labelling Shake well before us

    Container 15mL flint bottle

    Cap Black screw cap


    with cap liner

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