MIDTERM 05 - Syrups

Question 1

A concentrated solution of a sugar (usually sucrose) in water

Answer 1

Syrup

Question 2

Clear, concentrated, sweet, aqueous, hypertonic solution with striations of sucrose in purified water (Kinds of syrup)

Answer 2

Simple syrup

Question 3

Aqueous solution of sucrose that contains a pharmaceutically active ingredient and has a therapeutic effect (Kinds of syrup)

Answer 3

Medicated syrup

Question 4

Contains aromatic and pleasantly flavored substance and is intended as a vehicle of flavor for prescription; it does not contain an active ingredient (Kinds of syrup)

Answer 4

Flavored syrup

Question 5

Sucrose is added to water and heated until solution is effected (Methods of preparation for syrups)

Answer 5

Agitation with heat

Question 6

Excessive heating of syrup will cause inversion of sucrose into __________ and __________

Answer 6

Glucose, Fructose

Question 7

Employed for substances that are heat sensitive; it is much more slower (Methods of preparation for syrups)

Answer 7

Agitation without heat

Question 8

Permits the purified water to pass slowly through a bed of crystalline sucrose to dissolve it (Methods of preparation for syrups)

Answer 8

Percolation

Question 9

A good simple syrup has a specific gravity of not less than __________

Answer 9

1.33

Question 10

A good syrup’s concentration should be __________% w/v or __________% w/w

Answer 10

85% w/v, 65% w/w

Question 11

A concentration of __________ to __________% makes the syrup self preserving

Answer 11

60-80%

Question 12

A concentration of __________% makes the syrup prone to microbial growth

Answer 12

60%

Question 13

A concentration of __________% can crystallize the sucrose present in the syrup

Answer 13

85%