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Pharmacognosy and plant chemistry > Sugar and sugar-containing drugs > Flashcards

Sugar and sugar-containing drugs Flashcards

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1
Q

a sugar obtained from Saccharum officinarum Linne (Graminae/Poaceae)

A

Sucrose

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2
Q

Beets

A

Beta vulgaris

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3
Q

Maple

A

Acer saccharum

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4
Q

occurs in grapes and other fruits; obtained through controlled enzymatic hydrolysis of starch

A

Dextrose

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5
Q

a crystalline dextrose monohydrate that has undergone less rigorous purification

A

Dextrose excipient

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6
Q

A purified mixture of saccharides (NLT 93% dextrose)

A

Dextrates

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7
Q

Used as a sweetening agent as substitute for

sucrose in syrups, and as a tablet binder and coating agents

A

Dextrates

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8
Q

a product obtained by the incomplete hydrolysis of starch

A

Liquid glucose

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9
Q

a colorless or yellowish, thick, syrupy liquid that is nearly odorless and tastes sweet

A

Liquid glucose

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10
Q

Is the calcium salt of gluconic acid

A

Calcium gluconate

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11
Q

obtained by the oxidation of dextrose, either with chlorine or electrolytically in the presence of a bromide

A

Gluconic acid

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12
Q

are calcium salts of 7- and 5- carbon acids that are prepared from glucose via a cyanohydrin intermediate, and levulinic acid

A

calcium gluceptate and calcium levulinate

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13
Q

Is the ferrous salt of gluconic acid

A

Ferrous gluconate

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14
Q

It is classed as a hematinic and is employed in iron deficiency anemia.

A

Ferrous gluconate

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15
Q

Usual prophylactic dose of ferrous gluconate

A

325mg a day

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16
Q

Usual therapeutic dose of ferrous gluconate

A

325mg 4x a day

17
Q

a KETONE sugar that occurs naturally in most sweet fruits and in honey

A

Fructose

18
Q

Fructose obtained from the hydrolysis of

A

Inulin

19
Q

occurs as colorless crystals or as a white, crystalline or granular, odorless powder that has a sweet taste, freely soluble in water

A

Fructose

20
Q

uses of fructose

A

food for diabetic people

Ingredient in infant formulations and fructose injections

21
Q

prepared by controlled enzymatic isomerization of glucose

A

HIGH-FRUCTOSE SWEETENER

22
Q

The fresh, unpasteurized or pasterurized milk of Bos Taurus Linne (Bovidae), without modification

A

LACTOSE/ COW’S MILK

23
Q

white opaque liquid that is an emulsion of minute fat globules suspended in a solution of casein, albumin, lactose and inorganic salts; it has a slight but pleasant odor and an agreeable sweet taste

A

LACTOSE/ COW’S MILK

24
Q

cream, united fat globules

A

Butter

25
Q

liquid separating from butter

A

Buttermilk

26
Q

left after cream separates

A

Skimmed milk

27
Q

coagulum, skimmed m. + rennin

A

Cheese

28
Q

– liquid separated from coagulum

A

Whey

29
Q

LACTOSE upon hydrolysis yields __

A

D-glucose and D-galactose

30
Q

Yields fructose and galactose upon hydrolysis

A

Lactulose

31
Q

Is a semisynthetic sugar prepared by alkaline rearrangement of lactose

A

Lactulose

32
Q

Lactulose most significant therapeutic use is to __

A

decrease the blood ammonia concentration in portal-systemic encephalopathy

33
Q

Usual dosage of Lactulose

A

20-30g syrup 3-4 times a day

34
Q

Is a pentose obtained by boiling corn cobs, straw or similar materials with dilute acid to hydrolyze the xylan polymer

A

Xylose

35
Q

Has a sweet taste and is normally absorbed from the small intestines, but IS NOT METABOLIZED to a significant extent by mammalian enzymes

A

Xylose

Pharmacognosy and plant chemistry (12 decks)

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