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PMC112L - 2nd Sem/1st Cycle > [TERM2:L1]: SWEET AND VISCID AQUEOUS PREPARATIONS & NON-AQUEOUS SOLUTIONS > Flashcards

[TERM2:L1]: SWEET AND VISCID AQUEOUS PREPARATIONS & NON-AQUEOUS SOLUTIONS Flashcards

1
Q

These are concentrated, aqueous preparations of sugar or sugar-substitute with or without added flavorants and medicinal agents

A

SYRUPS

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2
Q

Components of Syrups

A

Active ingredient
Purified water
Sugar (usually sucrose or sugar substitute used to provide sweetness and viscosity)
Antimicrobial preservatives
Flavorant
Colorant

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3
Q

Kinds of Syrups

A

Non-medicated or Flavored Vehicles/Syrups
Medicated Syrups
Simple Syrup

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4
Q

syrups with concentrated solution of sucrose in purified water. Simple syrup is a concentrated solution (85%) of sucrose in purified water alone.

A

SIMPLE SYRUP

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5
Q

syrups containing therapeutic or medicinal agents. These are employed for the value of the medicinal agent present in the syrup.

A

MEDICATED SYRUPS

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6
Q

syrups containing flavorants but not medicinal substances. These are intended to serve as pleasant tasting vehicles for medicinal substances to be added later.

A

NON-MEDICATED OR FLAVORED VEHICLES/SYRUPS

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7
Q

Types of Non-medicated or Flavored Vehicles/Syrups

A

Cherry Syrup
Cocoa Syrup
Orange Syrup
Acacia Syrup

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8
Q

sucrose and syrup containing 47% by volume of cherry juice. The syrup’s tart and fruit flavor is attractive to most patients and the acidic pH of the syrup makes it useful as a vehicle for drugs requiring an acid medium.

A

Cherry Syrup

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9
Q

a suspension of cocoa powder in an aqueous vehicle, sweetened and thickened by sucrose, liquid sucrose and glycerin, flavored by vanillin and sodium chloride. It is effective in administering bitter-tasting drugs to children.

A

Cocoa syrup

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10
Q

utilizes sweet orange peel tincture and citric acid as the source of flavor and tart. It is also a good vehicle for stable drugs in an acidic medium.

A

Orange syrup

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11
Q

this is flavored with vanilla. It is useful in administering unpleasant-tasting drugs since its viscous nature reduces the proportion of dissolved drug making contact with the taste buds.

A

Acacia Syrup

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12
Q

Methods of Preparation of Syrups

A
  1. Solution of ingredients w aid heat.
  2. Addition of sucrose to prepared medicated or flavored liquid.
  3. Agitation without the use of heat or the simple admixture of liquid components.
  4. Percolation.
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13
Q

Either sucrose may be percolated to prepare the syrup or the medicinal component may be percolated to form an extractive to which sucrose or syrup may be added

A

Percolation

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14
Q

The process is more time consuming but the product has maximum stability. On small scale, sucrose and other ingredients are placed in a bottle together with purified water and agitated but on a larger scale huge glass-lined steel or mechanical stirrers are used

A

Agitation without the use of heat or the simple admixture of liquid components

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15
Q

In some cases a medicated liquid such as fluidextract and tinctures are used as the source of medicine in the preparation of syrups. The syrups usually develop a precipitate producing an unsightly product. This has been modified by mixing the tincture or fluidextract with water, allowed to stand then filtered. The filtrate then represents the medicated liquid to which sucrose is added

A

Addition of sucrose to prepared medicated or flavored liquid

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16
Q

This method is used when it is desired to prepare a syrup as quickly as possible and when the components are not heatlabile. The use of heat facilitates dissolution rapidly. However, when heat is applied to sucrose, inversion takes place and the preparation is more prone to fermentation.

A

Solution of ingredients with aid heat

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17
Q

Methods of Preparation of Simple Syrup

A
  1. By percolation or lixiviation. Moisten with a few drops of water the pledget of cotton plugged into the neck of the percolator. Place the sucrose in the percolator and add 450 mL of purified water. Regulate the flow to a steady drip of percolator, return the percolate if necessary until all the sucrose has dissolved. Wash the inside of the percolator and the cotton with sufficient quantity of purified water to make the percolate measure 1000 mL and mix.
  2. By boiling water. Heat 450 mL of water to boiling, add the sucrose and stir continuously with heat until the sucrose is dissolved. Filter it through purified cotton or other suitable filter and rinse the container with small portion of hot purified water, passing water through the filter until the product measures 1000 mL. Mix thoroughly
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18
Q

This is another sweet, viscid aqueous preparation which is described as a thick liquid preparations allied to syrups, differing in their base, honey for honey and sucrose for syrups. They are sweet substances in the nectarines of the flowers extracted by the bees (Apis mellifera) and stored in their hives. It is used as sweetening agent and pharmaceutical necessity

A

Honey

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19
Q

Scientific name of “bees”

A

Apis mallifera

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20
Q

These are clear, sweetened hydroalcoholic solutions intended for oral use and are usually flavored to enhance palatability.

A

Elixirs

21
Q

Kinds of Elixirs

A

Non-medicated or Flavored Elixirs
Medicated Elixir

22
Q

Kind of Elixir used as vehicle

A

Non-medicated or Flavored Elixirs

23
Q

Kind of Elixir used for the therapeutic effect of the medicinal substance they contain.

A

Medicated Elixir

24
Q

also known as essences , are alcoholic or hydroalcoholic solutions of volatile substances

A

Spirits

25
Q

also known as essences , are alcoholic or hydroalcoholic solutions of volatile substances

A

Spirits

26
Q

Examples of Officials and Non-official Spirits

A

Aromatic Ammonia Spirit (Spirit Sal)- used as reflex respiratory stimulant

Camphor Spirit- sedative in hysteria and locally used as counterirritant

Peppermint Spirit- used as carminative

27
Q

Methods of Preparation of Elixirs

A
  1. SIMPLE SOLUTION- The majority of spirits are prepared by dissolving the solute in alcohol by agitation. Filtration is generally desirable to obtain sparkling clear product.
  2. SOLUTION BY MACERATION- Spirits prepared from plant materials may be prepared by macerating the vegetable material in a suitable solvent to remove an undesirable constituent or to extract one which is desired. The desired constituents should be soluble in alcohol and the undesirable one should be soluble in water.
  3. DISTILLATION- No spirits currently official are prepared by distillation method. There are two products which were once official in NF XI.
28
Q

The majority of spirits are prepared by dissolving the solute in alcohol by agitation. Filtration is generally desirable to obtain sparkling clear product

A

SIMPLE SOLUTION

29
Q

Spirits prepared from plant materials may be prepared by macerating the vegetable material in a suitable solvent to remove an undesirable constituent or to extract one which is desired. The desired constituents should be soluble in alcohol and the undesirable one should be soluble in water.

A

SOLUTION BY MACERATION

30
Q

No spirits currently official are prepared by distillation method. There are two products which were once official in NF XI.

A

DISTILLATION

31
Q

Examples of Spirits prepared through Distillation

A
  1. Brandy (Spiritus Vini Vitis)- prepared by distillation of fermented juice of sound ripe grapes.
  2. Whisky (Spiritus Frumenti)- prepared by distillation of fermented mash of wholly or partly malted cereal grains
32
Q

prepared by distillation of fermented juice of sound ripe grapes.

A

Brandy (Spiritus Vini Vitis)

33
Q

prepared by distillation of fermented mash of wholly or partly malted cereal grains

A

Whisky (Spiritus Frumenti)

34
Q

Spiritus Frumenti

A

Whisky

35
Q

Whisky

A

Spiritus Frumenti

36
Q

Brandy

A

Spiritus Vini Vitis

37
Q

Spiritus Vini Vitis

A

Brandy

38
Q

Other name of Aromatic Ammonia Spirit,NF

A

SPIRIT OF SAL VOLATILE

39
Q

Use of Aromatic Ammonia Spirit,NF

A

Respiratory stimulant

40
Q

Container for Aromatic Ammonia Spirit,NF

A

Boston round amber colored tight container

41
Q

API of Boston round amber colored tight container

A

Ammonium carbonate, Ammonia solution

42
Q

Excipients of Ammonium carbonate, Ammonia solution

A

Lemon oil as odorant
Lavender oil as odorant
Myristica oil as odorant
Alcohol as solvent, preservative
Purified water as solvent

43
Q

Liquid preparations containing pyroxylin in a mixture of ethyl ether and ethanol. A soft brush is used to apply the preparation to the skin. When the solvent evaporates it leaves a film of pyroxylin on the surface

A

COLLODIONS

44
Q

Solutions or mixtures of various substances in oil, alcoholic solution of soap, or emulsions, intended for external application . They are applied with rubbing to the affected areas and that is why they were once called embrocations .

A

LINIMENT

45
Q

are usually applied to the skin with friction and rubbing, the oil and soap base providing for ease of application and massage .

A

LINIMENT

46
Q

are intended generally for their rubefacient, counterirritant, mild astringent and penetrating effects. They penetrate the skin readily than the oil base

A

Alcoholic liniments

47
Q

are milder in their action but are more useful when massage is desired

A

Oily liniments

48
Q

Kinds of Liniments

A

Alcoholic Liniments & Oily Liniments

PMC112L - 2nd Sem/1st Cycle (4 decks)

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