[DDS-LEC-FINALS] P2 - LIQUID DOSAGE FORMS

Syrups

Concentrated aqueous preparations of a sugar or sugar substitute with or without flavoring agents and medicinal substances.

• Nonmedicated syrup

• Medicated syrup

• Simple syrup

What are the types of syrups?

Syrups

This is a solution containing high concentration of sucrose or added sugars.

Nonmedicated syrups

Syrups containing flavoring agents but not medicinal substances are called?

Nonmedicated syrups

These syrups are intended to serve as pleasant-tasting vehicles for medicinal substances to be added in the extemporaneous compounding of prescriptions.

Medicated syrups

This syrup is prepared from starting material.

Medicated syrups

This is prepared by combining individual components of syrup such as the sucrose, purified water, flavoring agents, coloring agents, therapeutic agent, etc.

• Sucrose

• Purified water

• Flavoring and coloring agents

• Therapeutic agent

Medicated syrups are prepared by combining individual components of syrup such as the:

Syrups

Provide a pleasant means of administering a liquid form of disagreeable-tasting drugs.

Syrups

Particularly effective in the administration of drug to youngsters because of its pleasant taste.

Syrups

Contains little or no alcohol that adds to their favor among parents.

• Sucrose or sugar substitute

• Antimicrobial preservative

• Flavorants

• Colorants

• Special Solvents, Solubilizing Agents, Thickeners, Stabilizers (Optional)

What are the components of syrup?

Sweetness and Viscosity

What are the main purpose of sucrose in syrups?

• Benzoic acid

• Sodium benzoate

• Methylparabens, Propylparabens, and Butylparabens

What are some of the antimicrobial preservatives used in syrups?

0.1%-0.2%

Effective concentrations of antimicrobial preservatives:

Benzoic acid

0.1%-0.2%

Effective concentrations of antimicrobial preservatives:

Sodium benzoate

0.1%

Effective concentrations of antimicrobial preservatives:

Methylparabens, Propylparabens, and Butylparabens totaling about what percentage?

Alcohol

This is used in syrups to assist in dissolving the alcohol-soluble ingredients, but normally, it is not present in the final product in amounts that would be considered to be adequate for preservation.

15%-20%

What is the percentage of alcohol in syrups?

Volatile oils and vanillin

Most syrups are flavored with synthetic flavorants or with naturally occurring materials, such as these two to render the syrup pleasant tasting.

Orange oil

Example of volatile oil:

Water-soluble

Because syrups are aqueous preparations, these flavorants must be?

Alcohol

However, sometimes a small amount of ___ is added to a syrup to ensure the continued solution of a poorly water-soluble flavorant.

FLAVORx

Commercial flavoring systems may also be considered and used, an example of this is?

Colorant

This is added to enhance the appeal of the syrup, a coloring agent that correlates with the flavorant employed is used.

Colorant

This is water soluble, nonreactive with the other syrup components, and color stable at the pH range and under the intensity of light that the syrup is likely to encounter during its shelf life.

Liquid dyes and pigments

Examples of colorants:

Simple syrup

Syrup, NF is also known as?

Simple syrup

This is prepared by dissolving 85g of sucrose in enough purified water to make 1,000mL of syrup.

85g

In making of simple syrup, how many grams of sucrose is dissolved in enough purified water to make 1,000mL of syrup?

Simple syrup

This syrup is inherently stable and resistant to the growth of microorganisms.

1.313

Specific gravity of simple syrup?

1.313g

Each 100mL of syrup equates to?

85%

What is the concentration of simple syrup’s self-preservative?

65%

This needs a preservative if the concentration is at?

• Solution with the aid of heat

• Agitation without the aid of heat

• Reconstitution

• Percolation

Preparation of Syrup:

Solution with the aid of heat

Preparation of Syrup:

Desired method to prepare the syrup as quickly as possible and when the syrup’s components are not damage or volatized by heat.

Solution with the aid of heat

Process of the Preparation of Syrup:

• Sugar is added to the purified water and heat is applied until the sugar is dissolved.

• Other heat-stable components are added to the hot syrup then the mixture is allowed to cool and volume is adjusted with addition of purified water.

Heat

This facilitates rapid solution of the sugar and certain other components of syrups.

• Prevent hydrolytic reaction of Sucrose which is inversion.

• Caramelization

Caution must be exercised with the excessive use of heat:

Autoclaving

Syrups cannot be sterilized by?

Tight container

Syrups must be store in a?

Monosaccharides, dextrose, and fructose

Sucrose, a disaccharide, may be hydrolyzed into?

Glucose

Dextrose is also known as?

Levulose

Fructose is also known as?

Inversion

Hydrolytic reaction is called?

Invert sugar

The combination of the two monosaccharide products is called?

Glucose and Fructose

Invert sugar is a combination of?

Inversion

Due to this, the sweetness of the syrup is altered because invert sugar is sweeter than sucrose, and the normally colorless syrup darkens because of the effect of heat on the levulose portion of invert sugar.

Caramelizes

When the syrup is greatly overheated, it becomes amber colored.

Amber

What is the color of syrup when it caramelizes?

Solution by Agitation Without the Aid of Heat

Preparation of Syrup:

Used to avoid heat-induced inversion of sucrose.

Solution by Agitation Without the Aid of Heat

Process of the Preparation of Syrup:

• Sucrose and other formulative agents are dissolved in purified water in a vessel larger than the volume of syrup to be prepared permitting through agitation.

Solution by Agitation Without the Aid of Heat

Disadvantage and Advantage of the Preparation of Syrup:

More time consuming but product has maximum stability.

Solution by Agitation Without the Aid of Heat

Process of the Preparation of Syrup:

Solid agents are to be added to a syrup:

• Solid agents are dissolved first in minimal amount of purified water and incorporate the resulting solution into syrup.

If solid substances are added directly:

• They dissolve slowly because of the viscous nature of the syrup and it does not permit the solid substance to distribute readily throughout the syrup.

Percolation

Preparation of Syrup:

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

Ipecac Syrup

Example of a syrup prepared using percolation?

Ipecac Syrup

This syrup is prepared by adding glycerin and syrup to an extractive of powdered ipecac obtained by percolation.

Dental

Topical oral solution is also known as?

Mouthwash

These are aqueous solutions used for deodorant, refreshing or antiseptic effect or for control of plaque.

Gargles

These are aqueous solutions used for treating the pharynx and nasopharynx by forcing air from the lungs through the gargle which is held in the throat.

Pharynx and Nasopharynx

Gargles are used for treating the?

Elixir

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

Alcoholic or hydroalcoholic solution

Elixir, which is a non-aqueous solution can be?

Nonmedicated and medicated elixir

What are the two types of elixir?

Nonmedicated elixir

Types of Elixir:

Employed as vehicles.

Medicated elixir

Types of Elixir:

Used for the therapeutic effect of the medicinal substances they contain.

Elixir

This is less sweet and viscous because it contained less portion of sugar.

Elixir

These are preferred over syrups.

Elixir

Better in maintaining both water-soluble and alcohol-soluble components in solution.

Elixir

Less effective in masking the taste of medicinal substances because of its alcohol content.

Elixir

Each of this requires a specific blend of alcohol and water to maintain all of the components in solution

Saccharin

Artificial sweetener that is used in elixirs?

10%-20%

Elixirs containing more than _% to _% of alcohol are usually self-preserving and do not require the addition of an antimicrobial agent.

5-10mL

The dose of elixir is about?

• Sucrose or sucrose syrup

• Sorbitol

• Glycerin

• Artificial sweeteners

Elixir’s sweeteners:

Simple solution with agitation

Elixirs are prepared usually by this or by admixture of two or more liquid ingredients.

Cloudy

Characteristic of the final mixture of elixir will be __ due to the separation of some flavouring oils by the reduced alcoholic concentration.

If this occur, elixir is usually permitted to stand or prescribed for number of hours to ensure saturation and permit the oil globules to coalesce so that they may be more easily removed by filtration.

Talc

This is used as filter aid in the preparation of elixirs.