Chapter 4 Lec Flashcards
all components natural
No components derived from ABC
Natural flavor, ABC type
Most frequently encountered destructive process
Hydrolysis and oxidation
Most desirable and convenient in oral and systemic use
Tablets and capsules
Molecules or atoms containing one or more unpaired electrons such a O2 and free OH
Free chemical radicals
Collection of basic info on the physical and chemical characteristics of drugs
Pre formulation studies
Formulation that best meets the goals for the product
Master formula
Relate its ability to get to a site of action and elicit biological response
Biologic properties
Determine the purity of drug
Melting point depression
Characteristic of each solid compound and a given solvent in a fixed experimental condition
Intrinsic dissolution rate
Constructed to provide a visual picture of solid and liquid phases
Phase diagram
Rate which a drug becomes available to the organism
Rate limiting step
Dissolution
Passage of drug molecules across biologic membranes
Membrane permeability
Suspension id added to a fixed amt of solvent w/o extract control of surface area
Particulate dissolution
Process in which drug molecules interact w water molecules to yield breakdown products
Hydrolysis
Techniques to determine crystals
Hot stage microscopy
Thermal analysis
Infrared spectroscopy
X-ray diffraction
Used to aid in providing a global taste fingerprint
Provides info on bitterness levels and stability of flavors
Electronic tongue
Loss of electrons from atoms or molecules
Oxidation
High molecular weights are…
Bitter
May contain artifical flavors
No reference point
Conceptual flavors
Extent of dissociation or ionization of drug substances
Pka or dissociation constants
Extent to which a product retains within specified limits
Stability
2 methods to determine dissolution
Constant surface method
Particulate dissolution
Lets the pharmacist estimate shelf life
Q10 method
Low molecular weight salts are..
Salty
All components natural
Atleast one component derived from ABC
ABC Flavor, WONP
Pharmacopeias w the largest international use
USP
british
European
Jap
Increase in hydroxyl groups…
Increase sweetness
Easily swallowed w no contact between drug and tastebuss
Capsules and coated tablets
Extremely butter (quinine)
Nitrogen containing compounds
Description of the drug concentration w respect to the thme
Reaction rate
N-methyl saccharin
Tasteless
All components artificial
ABC flavor, artificial
Aspartame
Sweet
Nitrogen containing compound
Types of flavors
Natural, artificial and spice
D-glucose
Sweet
All components derived from ABC
Natural ABC flavor
Atleast one component and artificially derived from ABC
ABC flavor, natural
Saccharin
Very sweet
Amount of heat absorbed when 1g of liq evaporates
Heat if vaporization
Time taken for the radioactivity of a specified isotope to fall to half of its original value
Half life
L glucose
Salty
Structure, form and reactivity
Chemical properties
Types of stability
Chemical physical microbiology therapeutic toxicologic
Affects sedimentation rates and flow characteristics
Particle siE
