Sweet and Viscid Preparations Flashcards
concentrated or nearly saturated solutions of sugar such as sucrose in water or other aqueous liquid
Syrups
Types of Syrup
a. Simple Syrup
b. Flavored syrup
c. medicated syrup
- syrup + flavor/juice
flavored syrup
85% w/v or 65% w/w with a specific gravity of 1.313
Prepared by dissolving 850 g of sucrose in 1L of purified water Self-preserving; syrups containing less than 65% sugar should contain a preservative
Simple syrup
syrup + active ingredient Preparation of Syrup
medicated syrup
used in cases where heat would cause the loss of valuable, volatile constituents
Agitation without heat
usual method of making syrups when the valuable constituent is neither volatile nor injured by heat, and when it is desirable to make the syrup rapidly
Solution with heat
purified water, or an aqueous solution, is permitted to pass slowly through a bed of crystalline sucrose, thus dissolving it and forming a syrup; flow rate is 1 mL/min (rapid flow may form bubbles which lead to oxidation)
Percolation
addition of a medicating liquid to syrup; fluidextracts, tinctures, or other liquids are added to syrup to medicate it
Reconstitution
Viscosity-enhancers
sorbitol, glycerin
thick liquid preparations somewhat allied to syrup, differing in that honey is used as a base instead of syrup.
Honeys
contains squill, water, acetic acid, and honey; prepared by a maceration process
Squill Oxymel
-thick, viscid, adhesive liquids prepared by dispersing gums in water, or by extracting the mucilage and its principles from vegetable substances with water
Mucilages
example of mucilage
e.g. Acacia Mucilage (contains benzoic acid); Tragacanth Mucilage (contains alcohol and chloroform water)
class of gels in which the structural coherent matrix contains a high portion of liquid, usually water
Jellies
