30 Questions
Why are sorbitol and mannitol less sweet than sucrose?
They have a lower sweetness intensity per unit weight
Why must pharmacists be aware of their patients' conditions when choosing products containing aspartame?
Patients with phenylketonuria must limit their intake of aspartame
What is the purpose of using a coloring agent in a syrup formulation?
To enhance the visual appeal of the syrup
What is a characteristic of a suitable colorant for a syrup formulation?
It must be color-stable under a wide range of pH and light conditions
What is the primary function of a sweetener in a liquid dosage form?
To impart sweetness to the formulation
What is the purpose of using a flavoring agent in a liquid dosage form?
To mask the taste of the active ingredient
What is the primary purpose of adding flavorants to syrups?
To make the syrup more pleasant tasting
Why is a small amount of alcohol sometimes added to syrups?
To help dissolve poorly water-soluble flavorants
What is the primary purpose of adding sweeteners to liquid dosage forms?
To mask the taste of the drug
What potential problem can arise from the administration of hyperosmotic solutions to certain patient populations?
Diarrhea or gastrointestinal upset
What is the primary purpose of using sucrose as a sweetening agent in oral liquids?
To mask the taste of the drug
What is the key point emphasized about the use of sucrose in oral liquid formulations?
Sucrose can contribute to the osmotic load of the product
What is the main reason that elixirs with high alcoholic content use artificial sweeteners like saccharin instead of sucrose?
Sucrose is only slightly soluble in alcohol and requires larger quantities for equivalent sweetness
How should elixirs be stored according to the information provided?
In airtight, light-resistant containers and protected from excessive heat
What is the recommended order for mixing the alcoholic and aqueous components when preparing an elixir?
The aqueous solution should be added to the alcoholic solution
What is the purpose of allowing an elixir to stand for a prescribed number of hours after preparation?
To ensure saturation of the hydroalcoholic solvent and permit oil globules to coalesce for easier filtration
What is the primary reason that an elixir may become cloudy after preparation?
Separation of some of the flavoring oils due to the reduced alcoholic concentration
Which of the following is not a typical step in the preparation of an elixir?
Heating the mixture to increase solubility of the ingredients
What is the primary use of salicylic acid as described in the text?
To remove corns and warts
How should salicylic acid be applied according to the text?
Apply one drop at a time and allow to dry before the next drop
What precaution is recommended when applying salicylic acid?
Line the adjacent healthy skin with white petrolatum before application
What is the recommended way to administer liquid dosage forms?
Administer with a glassful of water
What factor should a pharmacist consider when selecting liquid products?
The patient's history and concurrent medicines
How is aluminum acetate topical solution typically applied?
Diluted with 10 to 40 parts of water and applied as an astringent wash or wet dressing
What is the primary use of aluminum subacetate topical solution?
As an astringent wash and wet dressing
What is the ratio of aluminum oxide to acetic acid in aluminum subacetate topical solution?
1:2.35
How does the solubility of calcium hydroxide in water change with temperature?
It is less soluble in hot water than in cold water
What is the recommended amount of excess calcium hydroxide to ensure saturation in the preparation of calcium hydroxide topical solution?
300 mg per 100 mL of solution
What is the minimum concentration of calcium hydroxide required in calcium hydroxide topical solution?
140 mg per 100 mL
How long should the solution be agitated during the preparation of calcium hydroxide topical solution?
1 hour
Test your knowledge on the formulation components of syrups, including flavorants and sweeteners. Learn about the use of synthetic and naturally occurring flavorants, water solubility requirements, and the role of alcohol in maintaining solution stability.
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