Week5_Syrups

Week 5: Syrups

Definition and Types of Syrups

• Syrups: Concentrated solutions of sugar (e.g., sucrose) in water.

• Medicated Syrups: Contain added medicinal substances for therapeutic effects.

• Flavored Syrups: Used to mask the taste of medications, favored by children and adults due to low alcohol content.

Syrup Preparation Methods

• Percolation: Purified water slowly passes through a bed of sucrose, dissolving it to form a syrup.

• Solution with Heat: Heat is applied to dissolve sucrose.

• Agitation without Heat: Mixing the solution to help dissolve sucrose without applying heat.

Importance of Sucrose

• Role: Acts as a pharmaceutical necessity, providing viscosity to fluids.

• Solubility: One gram of sucrose dissolves in 0.5 mL of water.

Concentration and Preservation

• Self-Preserving: Syrups with ≥ 65% w/w sucrose do not require preservatives.

• Preservatives Needed: Syrups with < 65% w/w sucrose typically require preservatives (e.g., benzoic acid, sodium benzoate, methylparaben, propylparaben).

Caution in Preparation

• Hydrolysis Risk: Excessive heat can hydrolyze sucrose into glucose and fructose, known as inversion.

• Invert Sugar: Sweeter, darker, and more susceptible to microbial growth than sucrose.

Product Details

• Product: Syrup, USP

• NDC: 22997-3329-24

• AWP: $4.66

• Quantity: 240 mL

• Auxiliary Labels: None

• Sig: Pharmacy use only.

• Ingredients: Sucrose 85% w/v, Purified Water q.s. ad 240 mL.

Calculation Questions

• Calculation of Sucrose: To prepare 240 mL of syrup with 85% w/v sucrose:

  • 85% of 240 mL = 204 grams of sucrose needed.

• Preservative Decision: Yes, preservatives may be needed since sucrose concentration is less than 65% w/w.

204 grams (sucrose) + 108 grams (water) = 312 grams

Visual Indicators and Effects of Overheating

• Visual Indication: Formation of caramelization or browning of the syrup.

• Effect: Overheating leads to inversion and the production of invert sugar.

Page 2: Procedure for Syrup Preparation

Step-by-step Procedure

1. Accurately weigh sucrose (204 grams).

2. Add all the sucrose to 108 mL of purified water in a 400 mL beaker; heat until sucrose dissolves.

3. Filter the syrup.

4. If necessary, q.s. the final preparation to 240 mL with purified water.

5. Package and label the syrup.

6. Verify the product and label with the instructor. Store in personal glassware bin for next lab session.

Questions on Procedure

• Beaker Usage: A beaker is not an accurate measuring instrument due to its wide mouth and graduations that are not highly precise.

• Purpose of Filtering: To remove undissolved sucrose or impurities from the syrup, ensuring clarity and stability.