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Questions and Answers
Which type of syrup is intended to provide therapeutic benefits?
Which type of syrup is intended to provide therapeutic benefits?
What is a benefit of using sucrose in pharmaceutical preparations?
What is a benefit of using sucrose in pharmaceutical preparations?
What occurs when sucrose undergoes hydrolysis?
What occurs when sucrose undergoes hydrolysis?
What is the role of alcohol in certain syrups?
What is the role of alcohol in certain syrups?
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Which preservative can be used in syrups to inhibit microbial growth?
Which preservative can be used in syrups to inhibit microbial growth?
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What characterizes invert sugars obtained from the hydrolysis of sucrose?
What characterizes invert sugars obtained from the hydrolysis of sucrose?
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What is an important factor in the inhibition of mould growth in sugar solutions?
What is an important factor in the inhibition of mould growth in sugar solutions?
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Which statement about sugar-free syrups is correct?
Which statement about sugar-free syrups is correct?
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Syrups can be classified into medicated and nonmedicated types.
Syrups can be classified into medicated and nonmedicated types.
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Sugar-free syrups contain large amounts of sucrose for sweetness.
Sugar-free syrups contain large amounts of sucrose for sweetness.
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Sucrose can be fermented and hydrolyzed, resulting in the formation of dextrose and fructose.
Sucrose can be fermented and hydrolyzed, resulting in the formation of dextrose and fructose.
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The saturated solution of sucrose can encourage the growth of microorganisms.
The saturated solution of sucrose can encourage the growth of microorganisms.
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Invert sugars formed from the hydrolysis of sucrose are less sweet than sucrose.
Invert sugars formed from the hydrolysis of sucrose are less sweet than sucrose.
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Benzoate is a suitable preservative for use in syrups.
Benzoate is a suitable preservative for use in syrups.
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Medicated syrups are intended to enhance the flavor of the medication.
Medicated syrups are intended to enhance the flavor of the medication.
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Alcohol in syrups is used mainly for flavoring.
Alcohol in syrups is used mainly for flavoring.
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Study Notes
Syrups: Composition, Preservation, and Properties
- Syrups are sweet, viscous aqueous liquids, categorized medically as either nonmedicated (flavoring) or medicated.
- Nonmedicated syrups are used as palatable carriers for medicinal ingredients (e.g., cherry, orange, simple).
- Medicated syrups contain ingredients for their therapeutic effect (e.g., antitussives, antihistamines).
- Syrups are classified pharmaceutically by their base: sugar-based or sugar-free.
- Sugar-based syrups use concentrated sugar solutions (e.g., sucrose, dextrose), and sucrose is preferred due to its purity, sweetness, lack of color, ease of handling, and inertness.
- Sugar-free syrups use artificial sweeteners (e.g., sorbitol).
Sucrose Degradation
- Sucrose, a disaccharide, is susceptible to two degradation pathways: fermentation and hydrolysis.
- Sucrose in dilute solution serves as a nutrient for microorganisms (molds, yeasts).
- Signs of microbial growth include turbidity (color change), fermentation (odor change), and taste alteration.
- Sucrose concentration is important; saturated solutions, properly stored, inhibit mold growth.
- This occurs because a saturated solution contains no free water, acting as an anhydrous medium, inhibiting microbial growth and leading to shrinkage and lysis of microorganisms.
Syrup Preservation
- Preservatives suitable for use in syrups include benzoates, parabens, sorbic acid, and mixtures of methyl and butyl parabens.
- Small amounts of alcohol (not exceeding 10%) can be added as a solubilizing agent for alcohol-soluble ingredients and to prevent surface mold growth; alcohol evaporates, leaving concentrated alcohol behind.
Hydrolysis of Sucrose
- Sucrose hydrolysis, catalyzed by acid, breaks down sucrose into monosaccharides: dextrose and fructose.
- This reaction, called inversion, produces invert sugars (dextrose and fructose).
- Invert sugars are more easily fermented and sweeter than sucrose.
- Degradation of fructose (a product of hydrolysis) leads to the browning (caramelization) of some colorless syrups, particularly when acids are present.
Syrup Storage
- Syrups are typically stored at room temperature in tightly stoppered, well-filled bottles.
- Both saturation and refrigeration inhibit mold growth and inversion.
- Storage below 4°C can cause crystallization (difficult to re-dissolve).
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Description
Explore the fascinating world of syrups, including their composition, preservation methods, and medicinal properties. This quiz covers both nonmedicated and medicated syrups, their classifications, and the degradation of sucrose in various conditions. Test your knowledge about sugar-based and sugar-free syrups in this informative quiz.
