3.1

Question 1

Oral liquids are…drug is completely dissolved, i.e. it is in its molecular form in a uniform _______ system

Answer 1

homogeneous

Question 2

Syrup is concentrated, aqueous preparations of a ______ with or without added flavoring agents and medicinal substance.

Answer 2

sugar or sugar substitute

Question 3

Main sweetener for syrup is usually ….

Answer 3

sucrose

Question 4

Elixir is a clear, sweetened, _______ solutions intended for oral use, and are usually flavored to enhance their palatability.

Answer 4

hydroalcoholic

Question 5

General Advantages of oral solutions are…

Answer 5

1. easy to swallow
2. fast gastric emptying compared to solids
3. flexible dosing-with graduated measuring device

Question 6

Main advantages of oral solutions are…

Answer 6

– immediate drug availability (drug already dissolved)

–minimize/avoid GI irritation for some drugs (avoids high conc. of irritation drug such as KCL near epithelium)

–greater physical stability than dispersed systems

Question 7

Oral solutions have greater ______ stability than dispersed systems (emulsions/suspensions).

Answer 7

physical

Question 8

General disadvantages of oral solutions are…

Answer 8

1. Aqueous liquid are media for microbial growth (e.g. water and sugar)
2. Heavy/bulky to transport
3. less chemical stability than solids (degradation is faster in solution)

Question 9

Oral solutions has less ______stability than solids and suspensions.

Answer 9

chemical

suspensions have portion of drug in its solid state

Question 10

Oral solutions have pronounce ______ compared to suspension because the drug in solution can interact with taste buds chemoreceptors.

Answer 10

distaste

Question 11

Disadvantage of oral solution is potential ______ inaccuracies if housefold measures are used

Answer 11

dosing

e.g. variability in teaspoon volume

Question 12

Consideration for oral solution regarding stability includes…

Answer 12

chemical–pH, Temp, antioxidants

microbiological–preservation

Question 13

Threshold for bitter substances are (lowest or highest), opposite to the thresholds for sweet and salty taste.

Answer 13

lowest

very sensitive

Question 14

Taste thresholds (sensitivity) varies between individuals, some factors include age where taste buds decrease as we age and _____ + ____ are lost first

Answer 14

sweet and salty

Question 15

Sense of ____ (not taste) also decrease as we age

Answer 15

smell (odor sensitivity)

Question 16

(women or men) have a better sense of smell

Answer 16

women

Question 17

Polyhydroxy compounds, amino acids tend to elicit _____sensations

Answer 17

sweet

Question 18

Acid tend to elicit ______ sensation

Answer 18

acidic–> sour

Question 19

Metal ions (Na, K) elicit ______sensation

Answer 19

salt

Question 20

Bases (e.g. alkaloids) elicit ____sensation

Answer 20

bitter

Question 21

______elicit umami/savory sensation.

Answer 21

salts of glutamic acid

Question 22

Acidic drug with citrus flavor, you are masking the acidic taste of the drug by using the flavor to blend with the drug flavor. This flavoring technique is called…

Answer 22

blending

Question 23

Wintergreen oil and glycyrrhiza are examples where the flavor is stronger than the drug flavor. This flavoring technique is called…

Answer 23

overshadowing

Question 24

In suspensions and emulsions, much of the drug is in a ______phase

Answer 24

separate

Question 25

______ is a method to mask taste by releasing carbon dioxide for salty-tasting drugs such as KCl

Answer 25

Effervescence

Question 26

High viscosity will mask taste by (slowing down or speeding up) drug diffusion to the taste buds.

Answer 26

slowing down | swallow before it gets into taste buds

Question 27

Physiological method to masking taste is by _________, where by cooling using mannitol/xylitol, or anesthetic action (e.g. menthol/peppermint)

Answer 27

desensitization

Question 28

Physiological method to masking taste is by _______, where you use for example citric acid to enhance another fruit flavor by working synergistically.

Answer 28

flavor enhancement

Question 29

Oral solutions have ____ as the dominant vehicle.

Answer 29

water Tap water--- not best choice Purified water, USP--- better choice

Question 30

Purified water is obtained by distillation, _____ or ______

Answer 30

reverse osmosis, ion-exchange

Question 31

_____ is used as vehicle for extemporaneous preparation of liquid dosage forms, and it is universal in its ability in masking different flavors with pH of 3.5-4.0

Answer 31

cherry syrup

Question 32

Cosolvents work by reducing ____- must be water-miscible

Answer 32

polarity

Question 33

"_____-like" reaction also called antabuse, where it may cause patient to vomit if they drank alcohol. Experience flushing, N+V (even with small alcohol content)

Answer 33

Disulfiram

Question 34

Cosolvents of oral liquids include...

Answer 34

ethanol, glycerin/glycerol, propylene glycol

Question 35

Least easiest cosolvent to work with is ______ as it is very viscous with a sweet taste.

Answer 35

glycerin/glycerol

Question 36

______ a cosolvent that may have toxic effects if it accumulates such as seizures, hemolysis, tachycardia.

Answer 36

propylene glycol

Question 37

Propylene glycol is metabolized by alcohol and aldehyde dehydrogenase enzyme pathway which is not attain full adult activity until the age of ___

Answer 37

12 to 30 months of age | should not be used in infants e.g. Agenerase oral solution

Question 38

preservatives inhibit microbial growth and they include...

Answer 38

Benzoic acid, sodium benzoate, parabens, sorbic acid (mold/yeast), alcohol (must be 15-20%)

Question 39

Alcohol must have a concentration of at least ___% in order for it to work as a preservative.

Answer 39

15

Question 40

Flavorants are often oils and ____ is needed in some syrup vehicles in order to mix solution.

Answer 40

alcohol

Question 41

Flavorant-natural cherry flavor/natural flavorants can be very...

Answer 41

complex

Question 42

Flavorants can absorb to containers or suspended materials (stick to plastic) and can result in ...

Answer 42

flavor changes | flavorants are lipophilic

Question 43

``` Colorants regulated by FDA F D C Stands for... ```

Answer 43

F= food D=drug C=cosmetic

Question 44

For drug colorants there must be a (F, D, or C) in order for the compound to be approved by FDA

Answer 44

D

Question 45

Colorants are very potent so it can/should be used at (high or low) concentration.

Answer 45

low

Question 46

Drug buffers used for stability and solubility, some include...

Answer 46

citrate, phosphate

Question 47

Need water soluble antioxidants like vitamin C, Ascorbic acid, or the very useful ones _____

Answer 47

Sulfites

Question 48

Chelator can work synergistically with antioxidants by binding metals and prevent free radical formation, an example of a chelator is ...

Answer 48

citrate

Question 49

Nutritive is a sweetener (with or without) calories.

Answer 49

with

Question 50

Sucrose, fructose, aspartame, sorbitol, mannitol are all (nutritive or nonnutritive) sweeteners

Answer 50

nutritive

Question 51

Saccharin, sucralose, acesulfame potassium are all (nutritive or nonnutritive) sweeteners.

Answer 51

nonnutritive

Question 52

_____ sweetener has a lesser heat stability and less stable at pH > 7

Answer 52

aspartame