Experiments 2-4 Flashcards
Solution of sucrose in purified water. It contains a preservative unless it is used when freshly prepared.
Syrups
The concentration of sucrose approach but not quite reach the _______ point.
saturation
Syrup, NF is prepared by dissolving ________ of sucrose in enough purified water to make ________ of syrup.
85g; 100mL
The aqueous sugar medium of __________ sucrose solutions is an efficient nutrition medium for the growth of microorganisms, particularly yeasts and molds.
dilute
________ sugar solutions are quite resistant to microbial growth because of the unavailability of the water required for the growth of microorganisms.
concentrated
Most syrups contain a high proportion of sucrose, usually ___________
60 to 80%
Concentrated, viscous, aqueous solution of sugar or sugar substitute with or without flavors and medicinal substances
Syrups
Possess remarkable masking properties for bitter and saline drugs
Syrups
Concentrated solution of sucrose in purified water alone
Simple syrups
Aqueous solution of sucrose-containing medicinal
Medicated syrups
Contains aromatic or pleasant flavored substances intended to be a vehicle or flavor for drugs
Flavored drugs
Advantages of Syrup
Possess remarkable taste masking properties
Provide a pleasant means of administering a liquid form of disagreeable-tasting drugs.
Contains little or no alcohol
recommended for disguising salty taste of bromides, iodides and chlorides
glycyrrhizin from licorice root
Uses of Syrup
- May be used as a vehicle to mask the bitter or saline taste of therapeutic agents.
- Flavored Vehicles
- Used to apply sugar coatings on tablets- those with disagreeable or arid taste
- Demulcent
A bland viscous liquid, usually water based, used to coat and soothe damaged or inflamed skin or
mucous membranes.
Demulcent
Components of Syrup
- The sugar or a sugar substitute
- Antimicrobial preservatives
- Flavorants
- Colorants
- Special Solvent
- Solubilizing agents
- Thickening agents
The sugar or a sugar substitute
Sucrose and polyols (as substitute)
Sugarcane
Saccharum officinarum
sugar maple
Acer saccharum, Sapindaceae
measure used to determine the number of sugars in a solution based on the refraction of light. Used mainly in the fruit and soft drink industry.
Brix (degrees)
sugar with added molasses for flavor and color
Brown sugar
brown by-products of the sugar production (consisting of caramel and minerals)
Molasses
white crystalline sugar (saccharose) obtained from sugarcane
Cane sugar
brown to black substance with pleasant aroma obtained by heating sugar
Caramel
fruit sugar
Fructose
mixture of granulated sugar and pectin
Gelating sugar
sugar found in many milk or other dietary products
Lactose
sugar found in malt and beer
Maltose
sugar found in many plants (also in blood) as a source of energy
Glucose
sugar in which comes from lactose
Galactose
mechanically crushed sugar which is sometimes mixed with starch (anti- caking agent)
Powdered granulated sugar
non-carbohydrate sweet substance that exceeds sweetness of sugar from 0.8x to 2000x.
Sweeteners
amount of a preservative required to protect a syrup against microbial growth varies with:
a) The proportion of water available for growth,
b) The nature and inherent preservative activity of some formulative materials
c) Capability of the preservative itself
_________ can preserve an equivalent quantity of volume of water
Glycerin
Syrups can be preserved by:
a) storage at low temperature
b) adding preservatives such as glycerin, benzoic acid, sodium benzoate, methyl paraben, or alcohol in the formulation
c) by the maintenance of a high concentration of sucrose as a part of the formulation.
Commonly used preservatives
– Benzoic acid (0.1-0.2%)
– Sodium Benzoate (0.1-0.2%)
– Methylparabens
– Propylparabens
– Butylparabens
Most effective against molds
Methylparabens
Most effective against yeasts (lipid-soluble; the preferred preservative for drugs in oil or lipophilic bases)
Propylparabens
very soluble in alcohols and in non-polar organic solvents
Butylparabens
effective for masking the bitterness of drugs
Cocoa-flavored vehicles
frequently used to combat sour or acid tasting drugs
Fruit or citrus flavors
successfully used to make preparations
of salty drugs more palatable
Cinnamon, orange, raspberry, and other flavors
Flavorants
a) Primarily the taste of the drug substance itself
b) The age of the intended patient, should also be considered because certain age groups seem to
prefer certain flavors.
Children prefer ________ preparations with fruity flavors, but adults seem to prefer ________ preparations with a tart rather than a fruit flavor.
sweet candy-like; less sweet
Different Types of flavors:
i. Natural Flavor
ii. Artificial Flavor
iii. Spice
Colorants Characteristics:
- Generally, water soluble
- Nonreactive with the other syrup components
- Color stable at the pH range and under the intensity of light that the syrup is likely to encounter during its shelf life.
used to enhance solubility of solutes
Solubilizing agents:
Whee syrup components are not damaged or volatilized by heat and dissolving but not caramelizing
Solution by heat
Sucrose and other formulative agents may be dissolved by purified water by placing the ingredients in a vessel larger than the volume of syrup to be preparef
Agitation without heat
Medicated liquid is added as source of medication in preparation of the syrup
Addition of a medicated liquid
Focuses on the movement and filtering of fluid through porous materials. Allows passing through a bed of crystalline sucrose.
Percolation
Solution by heat Advantage & Disadvantage
A: It is not time consuming, advantageous for components that are not damaged or volatilized by heat.
D:
It may cause inversion (invert sugar) wherein sweetness maybe altered. It can lead to caramelization and change in color of syrup.
Decomposition by heat.
Syrup cannot be sterilized by autoclaving.
Agitation without heat Advantage & Disadvantage
A: Prevent inversion and caramelization, provides
maximum stability
D: Time-consuming and can lead to difficulty in dissolving sugar
Addition of a medicated liquid Advantage & Disadvantage
A: Commercially used. Employed as a source of
medication in the preparation of syrup.
D:
Precipitation takes place due to the presence of resinous and oily substance.
Contains alcoholic or hydroalcoholic vehicles that limits patients.
Not applicable if the alcohol-soluble components are desired agents
Percolation Advantage & Disadvantage
A: Sugar inversion is prevented, syrup quality is better.
D: Time consuming and the possibility of compact mass formation can lead to difficulty in allowing the percolate to flow continuously
Excessive heat turns sucrose to
Invert sugar (dextrose and levulose)
Excess heat used signs
• Readily fermentable than sucrose
• Tend to darken in color
• Retard the oxidation of other substances
• Levulose formed is sweeter than sucrose = much sweeter
• Like Honey
The process is more time consuming, but the product has maximum stability
Solution by agitation without the aid of heat
Ipecac Syrup
consists of the dried rhizome and roots of Ceaphalis ipecacuanha
Emetic
dose: 15mL
becomes an excellent environment for molds, yeasts and microorganisms since purified water contributes to high susceptibility of such growth
Too dilute
leads to crystallization of a part of the sucrose under conditions of changing temperature.
Too concentrated
finals stage of crystallization that allows mass production of crystals
Secondary nucleation:
Colorless to slightly yellow, clear, effervescent liquid having a sweet, acidulous taste and a lemon flavor.
Magnesium Citrate Oral Solution NF
Magnesium Citrate Oral Solution NF synonym
(Citrate of Magnesia)
Magnesium carbonate
pumps up carbonation
Citric acid
reactant
Talc
dispersing and filtering agent
Lemon oil
flavoring agent
Lemon
Citrus limon, Rutaceae
Potassium bicarbonate
causes effervescence
effervescence produces
CO2
Heating of the mixed liquids to boiling –
allows solute to dissolve in water to form a solution of specified concentration
Filtering while hot –
used to obtain a clear filtrate and prevents the tendency for magnesium citrate to deposit a crystalline solid when cooled
Storing on its side
this allows the cork or rubber liner of the caps to be moist thereby maintaining the airtight seal between
the cap and the bottle
Storing in a refrigerator –
to prevent precipitation and loss of carbon dioxide in the solution
Potassium bicarbonate in tablet form
used to delay premature effervescence
Sterilizing the finished product prior to storage –
leads to destruction of microorganisms, this also allows a decrease in precipitation upon standing
Magnesium Citrate Oral Solution Use:
Cathartic (agents that causes emptying of bowels)
stimulate evacuation of the bowel by increasing the bulk of the feces
Bulk cathartics
one that acts by softening the feces and reducing friction between them and the intestinal wall
lubricant cathartic
increases fluidity of intestinal contents by retention of water by osmotic forces, and indirectly increases motor activity.
saline cathartic
stimulate intestinal motility via an irritant effect on the mucosa or stimulation of intramural nerve plexi
Stimulant Cathartics
Clear, saturated aqueous solution of volatile oil or other aromatic or volatile substances.
Aromatic Waters
Distillation
•The slowest and most expensive of the two methods
• Most ancient and satisfactory method for making this class of preparations.
• Avoids the development of empyreumatic odors
• Involves the process of evaporation and condensation
• Excess oils are present on the top and removed
• Cohobation
Cohobation
• The process of redistillation.
• The process used where the flavor and odor are in small amounts and delicate
• The distillate obtained is not a saturated solution of the volatile principles of a plant or drug substance
Aromatic Waters GENERAL FORMULA
2ml or 2 g for 1000 ml
it is comminuted prior to the addition of the water in order that a large surface area of material
be made available for more rapid dissolution.
aromatic substance is a solid
the repeated agitation causes minute droplets to separate from the larger oil droplets, thereby exposing an increased surface area to the water for the dissolution process.
aromatic substance is a liquid
Direct solution method
Shake two grams or mL of the volatile substance with 1000mL of water.
Repeat the shaking several times during a period of 15 minutes.
Set aside for 12 hours or longer, filter through wetted filter paper.
Add purified water to make the product measure 1000mL.
Makes use of distributing agents
Alternate solution method
A method used to prepare Camphor Water
Alternate solution method with trituration with intervention
Camphor is triturated with ____________
alcohol and precipitated calcium phosphate
Storage of aromatic water
• Airtight containers
• Light-resistant containers
• Maintained at room temperature
Peppermint
Mentha piperita, Family Lamiaceae (Labiatae)
Peppermint water uses
Antispasmodic and carminative
Counter irritant
Gentle aromatic stimulant
Cinnamon
Cinnamomum cassia, Family Lauraceae.
Cinnamon oil is also known as _________
CASSIA OIL
Cinnamon water uses
Astringent
Carminative
Stimulant
Antibacterial
Analgesic
Camphor water uses
Analgesic
Antipruritic
Rubefacient
Carminative
Vehicle in ophthalmic solutions
Camphor
Cinnamomum camphora, Family Lauraceae
Group of patients (age bracket) cinnamon is used as a flavoring agent
for patients at the age of 50 years old and above
Camphor water Additional label:
Warning: Toxic if taken in high dose (more than 11%)
Toxicity signs and symptoms:
nausea and headache, vomiting, a feeling of warmth, confusion, delirium, convulsions, coma and respiratory arrest It should not be applied to abraded, irritated skin.
may be caused by volatilization, decomposition or mold growth resulting to solution that are cloudy and have lost all traces of their agreeable odor.
Deterioration
