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Pharmaceutical Dosage Forms and Devices > Experiments 2-4 > Flashcards

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

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2
Q

The concentration of sucrose approach but not quite reach the _______ point.

A

saturation

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3
Q

Syrup, NF is prepared by dissolving ________ of sucrose in enough purified water to make ________ of syrup.

A

85g; 100mL

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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

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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

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6
Q

Most syrups contain a high proportion of sucrose, usually ___________

A

60 to 80%

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7
Q

Concentrated, viscous, aqueous solution of sugar or sugar substitute with or without flavors and medicinal substances

A

Syrups

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8
Q

Possess remarkable masking properties for bitter and saline drugs

A

Syrups

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9
Q

Concentrated solution of sucrose in purified water alone

A

Simple syrups

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10
Q

Aqueous solution of sucrose-containing medicinal

A

Medicated syrups

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11
Q

Contains aromatic or pleasant flavored substances intended to be a vehicle or flavor for drugs

A

Flavored drugs

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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

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13
Q

recommended for disguising salty taste of bromides, iodides and chlorides

A

glycyrrhizin from licorice root

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14
Q

Uses of Syrup

A
  1. May be used as a vehicle to mask the bitter or saline taste of therapeutic agents.
  2. Flavored Vehicles
  3. Used to apply sugar coatings on tablets- those with disagreeable or arid taste
  4. Demulcent
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15
Q

A bland viscous liquid, usually water based, used to coat and soothe damaged or inflamed skin or
mucous membranes.

A

Demulcent

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16
Q

Components of Syrup

A
  1. The sugar or a sugar substitute
  2. Antimicrobial preservatives
  3. Flavorants
  4. Colorants
  5. Special Solvent
  6. Solubilizing agents
  7. Thickening agents
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17
Q

The sugar or a sugar substitute

A

Sucrose and polyols (as substitute)

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18
Q

Sugarcane

A

Saccharum officinarum

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19
Q

sugar maple

A

Acer saccharum, Sapindaceae

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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)

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21
Q

sugar with added molasses for flavor and color

A

Brown sugar

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22
Q

brown by-products of the sugar production (consisting of caramel and minerals)

A

Molasses

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23
Q

white crystalline sugar (saccharose) obtained from sugarcane

A

Cane sugar

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24
Q

brown to black substance with pleasant aroma obtained by heating sugar

A

Caramel

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25
Q

fruit sugar

A

Fructose

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26
Q

mixture of granulated sugar and pectin

A

Gelating sugar

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27
Q

sugar found in many milk or other dietary products

A

Lactose

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28
Q

sugar found in malt and beer

A

Maltose

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29
Q

sugar found in many plants (also in blood) as a source of energy

A

Glucose

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30
Q

sugar in which comes from lactose

A

Galactose

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31
Q

mechanically crushed sugar which is sometimes mixed with starch (anti- caking agent)

A

Powdered granulated sugar

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32
Q

non-carbohydrate sweet substance that exceeds sweetness of sugar from 0.8x to 2000x.

A

Sweeteners

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33
Q

amount of a preservative required to protect a syrup against microbial growth varies with:

A

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

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34
Q

_________ can preserve an equivalent quantity of volume of water

A

Glycerin

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35
Q

Syrups can be preserved by:

A

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.

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36
Q

Commonly used preservatives

A

– Benzoic acid (0.1-0.2%)
– Sodium Benzoate (0.1-0.2%)
– Methylparabens
– Propylparabens
– Butylparabens

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37
Q

Most effective against molds

A

Methylparabens

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38
Q

Most effective against yeasts (lipid-soluble; the preferred preservative for drugs in oil or lipophilic bases)

A

Propylparabens

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39
Q

very soluble in alcohols and in non-polar organic solvents

A

Butylparabens

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40
Q

effective for masking the bitterness of drugs

A

Cocoa-flavored vehicles

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41
Q

frequently used to combat sour or acid tasting drugs

A

Fruit or citrus flavors

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42
Q

successfully used to make preparations
of salty drugs more palatable

A

Cinnamon, orange, raspberry, and other flavors

43
Q

Flavorants

A

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
Q

Children prefer ________ preparations with fruity flavors, but adults seem to prefer ________ preparations with a tart rather than a fruit flavor.

A

sweet candy-like; less sweet

45
Q

Different Types of flavors:

A

i. Natural Flavor
ii. Artificial Flavor
iii. Spice

46
Q

Colorants Characteristics:

A
  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
Q

used to enhance solubility of solutes

A

Solubilizing agents:

48
Q

Whee syrup components are not damaged or volatilized by heat and dissolving but not caramelizing

A

Solution by heat

49
Q

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

A

Agitation without heat

50
Q

Medicated liquid is added as source of medication in preparation of the syrup

A

Addition of a medicated liquid

51
Q

Focuses on the movement and filtering of fluid through porous materials. Allows passing through a bed of crystalline sucrose.

A

Percolation

52
Q

Solution by heat Advantage & Disadvantage

A

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
Q

Agitation without heat Advantage & Disadvantage

A

A: Prevent inversion and caramelization, provides
maximum stability

D: Time-consuming and can lead to difficulty in dissolving sugar

54
Q

Addition of a medicated liquid Advantage & Disadvantage

A

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
Q

Percolation Advantage & Disadvantage

A

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
Q

Excessive heat turns sucrose to

A

Invert sugar (dextrose and levulose)

57
Q

Excess heat used signs

A

• 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
Q

The process is more time consuming, but the product has maximum stability

A

Solution by agitation without the aid of heat

59
Q

Ipecac Syrup

A

consists of the dried rhizome and roots of Ceaphalis ipecacuanha

Emetic

dose: 15mL

60
Q

becomes an excellent environment for molds, yeasts and microorganisms since purified water contributes to high susceptibility of such growth

A

Too dilute

61
Q

leads to crystallization of a part of the sucrose under conditions of changing temperature.

A

Too concentrated

62
Q

finals stage of crystallization that allows mass production of crystals

A

Secondary nucleation:

63
Q

Colorless to slightly yellow, clear, effervescent liquid having a sweet, acidulous taste and a lemon flavor.

A

Magnesium Citrate Oral Solution NF

64
Q

Magnesium Citrate Oral Solution NF synonym

A

(Citrate of Magnesia)

65
Q

Magnesium carbonate

A

pumps up carbonation

66
Q

Citric acid

A

reactant

67
Q

Talc

A

dispersing and filtering agent

68
Q

Lemon oil

A

flavoring agent

69
Q

Lemon

A

Citrus limon, Rutaceae

70
Q

Potassium bicarbonate

A

causes effervescence

71
Q

effervescence produces

A

CO2

72
Q

Heating of the mixed liquids to boiling –

A

allows solute to dissolve in water to form a solution of specified concentration

73
Q

Filtering while hot –

A

used to obtain a clear filtrate and prevents the tendency for magnesium citrate to deposit a crystalline solid when cooled

74
Q

Storing on its side

A

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
Q

Storing in a refrigerator –

A

to prevent precipitation and loss of carbon dioxide in the solution

76
Q

Potassium bicarbonate in tablet form

A

used to delay premature effervescence

77
Q

Sterilizing the finished product prior to storage –

A

leads to destruction of microorganisms, this also allows a decrease in precipitation upon standing

78
Q

Magnesium Citrate Oral Solution Use:

A

Cathartic (agents that causes emptying of bowels)

79
Q

stimulate evacuation of the bowel by increasing the bulk of the feces

A

Bulk cathartics

80
Q

one that acts by softening the feces and reducing friction between them and the intestinal wall

A

lubricant cathartic

81
Q

increases fluidity of intestinal contents by retention of water by osmotic forces, and indirectly increases motor activity.

A

saline cathartic

82
Q

stimulate intestinal motility via an irritant effect on the mucosa or stimulation of intramural nerve plexi

A

Stimulant Cathartics

83
Q

Clear, saturated aqueous solution of volatile oil or other aromatic or volatile substances.

A

Aromatic Waters

84
Q

Distillation

A

•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
Q

Cohobation

A

• 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
Q

Aromatic Waters GENERAL FORMULA

A

2ml or 2 g for 1000 ml

87
Q

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.

A

aromatic substance is a solid

88
Q

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.

A

aromatic substance is a liquid

89
Q

Direct solution method

A

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
Q

Makes use of distributing agents

A

Alternate solution method

91
Q

A method used to prepare Camphor Water

A

Alternate solution method with trituration with intervention

92
Q

Camphor is triturated with ____________

A

alcohol and precipitated calcium phosphate

93
Q

Storage of aromatic water

A

• Airtight containers
• Light-resistant containers
• Maintained at room temperature

94
Q

Peppermint

A

Mentha piperita, Family Lamiaceae (Labiatae)

95
Q

Peppermint water uses

A

Antispasmodic and carminative
Counter irritant
Gentle aromatic stimulant

96
Q

Cinnamon

A

Cinnamomum cassia, Family Lauraceae.

97
Q

Cinnamon oil is also known as _________

A

CASSIA OIL

98
Q

Cinnamon water uses

A

Astringent
Carminative
Stimulant
Antibacterial
Analgesic

99
Q

Camphor water uses

A

Analgesic
Antipruritic
Rubefacient
Carminative
Vehicle in ophthalmic solutions

100
Q

Camphor

A

Cinnamomum camphora, Family Lauraceae

101
Q

Group of patients (age bracket) cinnamon is used as a flavoring agent

A

for patients at the age of 50 years old and above

102
Q

Camphor water Additional label:

A

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
Q

may be caused by volatilization, decomposition or mold growth resulting to solution that are cloudy and have lost all traces of their agreeable odor.

A

Deterioration

Pharmaceutical Dosage Forms and Devices (6 decks)

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