Experiments 2-4 Flashcards
1
Q
Solution of sucrose in purified water. It contains a preservative unless it is used when freshly prepared.
A
Syrups
2
Q
The concentration of sucrose approach but not quite reach the _______ point.
A
saturation
3
Q
Syrup, NF is prepared by dissolving ________ of sucrose in enough purified water to make ________ of syrup.
A
85g; 100mL
4
Q
The aqueous sugar medium of __________ sucrose solutions is an efficient nutrition medium for the growth of microorganisms, particularly yeasts and molds.
A
dilute
5
Q
________ sugar solutions are quite resistant to microbial growth because of the unavailability of the water required for the growth of microorganisms.
A
concentrated
6
Q
Most syrups contain a high proportion of sucrose, usually ___________
A
60 to 80%
7
Q
Concentrated, viscous, aqueous solution of sugar or sugar substitute with or without flavors and medicinal substances
A
Syrups
8
Q
Possess remarkable masking properties for bitter and saline drugs
A
Syrups
9
Q
Concentrated solution of sucrose in purified water alone
A
Simple syrups
10
Q
Aqueous solution of sucrose-containing medicinal
A
Medicated syrups
11
Q
Contains aromatic or pleasant flavored substances intended to be a vehicle or flavor for drugs
A
Flavored drugs
12
Q
Advantages of Syrup
A
Possess remarkable taste masking properties
Provide a pleasant means of administering a liquid form of disagreeable-tasting drugs.
Contains little or no alcohol
13
Q
recommended for disguising salty taste of bromides, iodides and chlorides
A
glycyrrhizin from licorice root
14
Q
Uses of Syrup
A
- 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
15
Q
A bland viscous liquid, usually water based, used to coat and soothe damaged or inflamed skin or
mucous membranes.
A
Demulcent
16
Q
Components of Syrup
A
- The sugar or a sugar substitute
- Antimicrobial preservatives
- Flavorants
- Colorants
- Special Solvent
- Solubilizing agents
- Thickening agents
17
Q
The sugar or a sugar substitute
A
Sucrose and polyols (as substitute)
18
Q
Sugarcane
A
Saccharum officinarum
19
Q
sugar maple
A
Acer saccharum, Sapindaceae
20
Q
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.
A
Brix (degrees)
21
Q
sugar with added molasses for flavor and color
A
Brown sugar
22
Q
brown by-products of the sugar production (consisting of caramel and minerals)
A
Molasses
23
Q
white crystalline sugar (saccharose) obtained from sugarcane
A
Cane sugar
24
Q
brown to black substance with pleasant aroma obtained by heating sugar
A
Caramel
25
fruit sugar
Fructose
26
mixture of granulated sugar and pectin
Gelating sugar
27
sugar found in many milk or other dietary products
Lactose
28
sugar found in malt and beer
Maltose
29
sugar found in many plants (also in blood) as a source of energy
Glucose
30
sugar in which comes from lactose
Galactose
31
mechanically crushed sugar which is sometimes mixed with starch (anti- caking agent)
Powdered granulated sugar
32
non-carbohydrate sweet substance that exceeds sweetness of sugar from 0.8x to 2000x.
Sweeteners
33
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
34
_________ can preserve an equivalent quantity of volume of water
Glycerin
35
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.
36
Commonly used preservatives
– Benzoic acid (0.1-0.2%)
– Sodium Benzoate (0.1-0.2%)
– Methylparabens
– Propylparabens
– Butylparabens
37
Most effective against molds
Methylparabens
38
Most effective against yeasts (lipid-soluble; the preferred preservative for drugs in oil or lipophilic bases)
Propylparabens
39
very soluble in alcohols and in non-polar organic solvents
Butylparabens
40
effective for masking the bitterness of drugs
Cocoa-flavored vehicles
41
frequently used to combat sour or acid tasting drugs
Fruit or citrus flavors
42
successfully used to make preparations
of salty drugs more palatable
Cinnamon, orange, raspberry, and other flavors
43
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.
44
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
45
Different Types of flavors:
i. Natural Flavor
ii. Artificial Flavor
iii. Spice
46
Colorants Characteristics:
1. Generally, water soluble
2. Nonreactive with the other syrup components
3. Color stable at the pH range and under the intensity of light that the syrup is likely to encounter during its shelf life.
47
used to enhance solubility of solutes
Solubilizing agents:
48
Whee syrup components are not damaged or volatilized by heat and dissolving but not caramelizing
Solution by heat
49
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
50
Medicated liquid is added as source of medication in preparation of the syrup
Addition of a medicated liquid
51
Focuses on the movement and filtering of fluid through porous materials. Allows passing through a bed of crystalline sucrose.
Percolation
52
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.
53
Agitation without heat Advantage & Disadvantage
A: Prevent inversion and caramelization, provides
maximum stability
D: Time-consuming and can lead to difficulty in dissolving sugar
54
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
55
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
56
Excessive heat turns sucrose to
Invert sugar (dextrose and levulose)
57
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
58
The process is more time consuming, but the product has maximum stability
Solution by agitation without the aid of heat
59
Ipecac Syrup
consists of the dried rhizome and roots of Ceaphalis ipecacuanha
Emetic
dose: 15mL
60
becomes an excellent environment for molds, yeasts and microorganisms since purified water contributes to high susceptibility of such growth
Too dilute
61
leads to crystallization of a part of the sucrose under conditions of changing temperature.
Too concentrated
62
finals stage of crystallization that allows mass production of crystals
Secondary nucleation:
63
Colorless to slightly yellow, clear, effervescent liquid having a sweet, acidulous taste and a lemon flavor.
Magnesium Citrate Oral Solution NF
64
Magnesium Citrate Oral Solution NF synonym
(Citrate of Magnesia)
65
Magnesium carbonate
pumps up carbonation
66
Citric acid
reactant
67
Talc
dispersing and filtering agent
68
Lemon oil
flavoring agent
69
Lemon
Citrus limon, Rutaceae
70
Potassium bicarbonate
causes effervescence
71
effervescence produces
CO2
72
Heating of the mixed liquids to boiling –
allows solute to dissolve in water to form a solution of specified concentration
73
Filtering while hot –
used to obtain a clear filtrate and prevents the tendency for magnesium citrate to deposit a crystalline solid when cooled
74
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
75
Storing in a refrigerator –
to prevent precipitation and loss of carbon dioxide in the solution
76
Potassium bicarbonate in tablet form
used to delay premature effervescence
77
Sterilizing the finished product prior to storage –
leads to destruction of microorganisms, this also allows a decrease in precipitation upon standing
78
Magnesium Citrate Oral Solution Use:
Cathartic (agents that causes emptying of bowels)
79
stimulate evacuation of the bowel by increasing the bulk of the feces
Bulk cathartics
80
one that acts by softening the feces and reducing friction between them and the intestinal wall
lubricant cathartic
81
increases fluidity of intestinal contents by retention of water by osmotic forces, and indirectly increases motor activity.
saline cathartic
82
stimulate intestinal motility via an irritant effect on the mucosa or stimulation of intramural nerve plexi
Stimulant Cathartics
83
Clear, saturated aqueous solution of volatile oil or other aromatic or volatile substances.
Aromatic Waters
84
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
85
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
86
Aromatic Waters GENERAL FORMULA
2ml or 2 g for 1000 ml
87
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
88
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
89
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.
90
Makes use of distributing agents
Alternate solution method
91
A method used to prepare Camphor Water
Alternate solution method with trituration with intervention
92
Camphor is triturated with ____________
alcohol and precipitated calcium phosphate
93
Storage of aromatic water
• Airtight containers
• Light-resistant containers
• Maintained at room temperature
94
Peppermint
Mentha piperita, Family Lamiaceae (Labiatae)
95
Peppermint water uses
Antispasmodic and carminative
Counter irritant
Gentle aromatic stimulant
96
Cinnamon
Cinnamomum cassia, Family Lauraceae.
97
Cinnamon oil is also known as _________
CASSIA OIL
98
Cinnamon water uses
Astringent
Carminative
Stimulant
Antibacterial
Analgesic
99
Camphor water uses
Analgesic
Antipruritic
Rubefacient
Carminative
Vehicle in ophthalmic solutions
100
Camphor
Cinnamomum camphora, Family Lauraceae
101
Group of patients (age bracket) cinnamon is used as a flavoring agent
for patients at the age of 50 years old and above
102
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.
103
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
