Syrups: Composition and Types
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Questions and Answers

What is a nonmedicated syrup?

  • A syrup that is only sugar and water
  • A syrup flavored without medicinal substances (correct)
  • A syrup that contains only artificial sweeteners
  • A syrup containing medicinal substances

    • Cocoa syrup is ineffective in administering bitter-tasting drugs to children.

    False

    What percentage of cherry juice is typically found in cherry syrup?

    47%

    Medicated syrups are employed in therapeutics for the value of the __________ agent present in the syrup.

    <p>medicinal</p> Signup and view all the answers

    Match the following syrups with their descriptions:

    <p>Cherry syrup = Sucrose-based syrup with cherry juice about 47% by volume Cocoa syrup = Suspension of cocoa powder in aqueous vehicle Orange syrup = Uses sweet orange peel tincture and citric acid Raspberry syrup = Sucrose-based syrup with raspberry juice about 48% by volume</p> Signup and view all the answers

    Which of the following is NOT a component for preparing medicated syrups?

    <p>Artificial colors only</p> Signup and view all the answers

    Syrups can be used to administer liquid forms of drugs to both children and the elderly.

    <p>True</p> Signup and view all the answers

    What is the base ingredient of simple syrup?

    <p>85% sucrose in purified water</p> Signup and view all the answers

    What is the primary sugar used in most syrups?

    <p>Sucrose</p> Signup and view all the answers

    All syrups are made with sucrose only.

    <p>False</p> Signup and view all the answers

    What is the main ingredient used to prepare Syrup, NF?

    <p>Sucrose</p> Signup and view all the answers

    Name one type of cellulose derivative used in syrups for diabetic patients.

    <p>Methylcellulose</p> Signup and view all the answers

    Syrup, NF requires preservatives if it is intended for immediate use.

    <p>False</p> Signup and view all the answers

    Most syrups contain a high proportion of __________, usually 60 to 80%.

    <p>sucrose</p> Signup and view all the answers

    What is the specific gravity of Syrup, NF?

    <p>1.313</p> Signup and view all the answers

    Match the components of syrups with their functions:

    <p>Sugar = Provides sweetness and viscosity Antimicrobial preservatives = Prevents microbial growth Flavorants = Enhances taste Colorants = Improves appearance</p> Signup and view all the answers

    To dissolve 85 g of sucrose, about _____ mL of water is required.

    <p>42.5</p> Signup and view all the answers

    What is one effect of the thick syrup when used as an antitussive?

    <p>It soothes irritated throat tissues.</p> Signup and view all the answers

    Match the following components related to syrup preparation:

    <p>Sucrose = Primary sugar used Specific gravity = Density measurement Preservatives = Prevent microbial growth Crystallization = Formation of sugar crystals</p> Signup and view all the answers

    What is the weight of the purified water used in the preparation of Syrup, NF?

    <p>46.3 g</p> Signup and view all the answers

    Concentrated sugar solutions are more prone to microbial growth than dilute solutions.

    <p>False</p> Signup and view all the answers

    The slight excess of water in syrup preparation promotes microbial growth.

    <p>False</p> Signup and view all the answers

    What primary purpose do flavorants serve in syrups?

    <p>To enhance taste</p> Signup and view all the answers

    Sorbitol and glycerin are examples of __________ that can replace sucrose in special circumstances.

    <p>sugar substitutes</p> Signup and view all the answers

    What can happen if the syrup is completely saturated with sucrose in cool storage?

    <p>Crystallization of sucrose</p> Signup and view all the answers

    The difference between the total weight of syrup and the weight of sucrose is _____ g.

    <p>46.3</p> Signup and view all the answers

    Why are thick syrups effective for masking the taste of medicinal agents?

    <p>They coat the taste buds and deliver medicine smoothly.</p> Signup and view all the answers

    Which of the following statements is true regarding the stability of Syrup, NF?

    <p>It is resistant to microbial growth.</p> Signup and view all the answers

    What is the primary active ingredient in ipecac syrup that can lead to misuse for weight loss?

    <p>Emetine</p> Signup and view all the answers

    Ipecac syrup is commonly used in adults for the evacuation of stomach contents during poisoning.

    <p>False</p> Signup and view all the answers

    What dosage of ipecac syrup is usually given to children for management of poisoning?

    <p>15 mL</p> Signup and view all the answers

    Ipecac syrup is prepared by adding glycerin and syrup to an extractive obtained by ________.

    <p>percolation</p> Signup and view all the answers

    Match the following substances with their primary functions:

    <p>Bromhexine = Mucolytic agent Salbutamol = Bronchodilator Ipecac syrup = Emetic for poisoning Samilin = Cough preparation</p> Signup and view all the answers

    Which method is primarily used when a pharmacist wants to prepare syrup quickly?

    <p>Solution with the aid of heat</p> Signup and view all the answers

    Heat must be applied carefully during syrup preparation to avoid decomposition?

    <p>True</p> Signup and view all the answers

    What occurs to sucrose when it is heated in syrup preparation?

    <p>Inversion to invert sugar</p> Signup and view all the answers

    The process of using heat to dissolve ingredients in syrup preparation can lead to the formation of __________.

    <p>invert sugar</p> Signup and view all the answers

    Match each syrup preparation method with its description:

    <p>Solution with heat = Fast preparation, dissolves sugar quickly Agitation without heat = Involves mixing without heat Addition of sucrose = Involves flavoring or medicating liquids Percolation = Extracts the medicating substance</p> Signup and view all the answers

    Why are heat-labile agents added after sugar dissolution in syrup preparation?

    <p>To prevent degradation</p> Signup and view all the answers

    Syrups cannot be sterilized by autoclaving due to the heat sensitivity of components?

    <p>True</p> Signup and view all the answers

    What effect does heat have on the color of syrup when overheated?

    <p>Turns amber-colored due to caramelization</p> Signup and view all the answers

    The sweetness of syrup changes when __________ occurs during heating.

    <p>inversion</p> Signup and view all the answers

    What happens to the syrup if it is overheated?

    <p>It darkens and becomes more prone to fermentation</p> Signup and view all the answers

    Study Notes

    Syrups

    • Syrups are thick, sweet, aqueous solutions that primarily consist of sugar or sugar substitutes, which may or may not include flavoring agents and medicinal substances. These solutions are often dense and viscous, making them ideal for both culinary applications and pharmaceutical usage.
    • Nonmedicated syrups, in particular, serve as flavored vehicles that enhance the palatability of the syrups, making them enjoyable to consume. Examples of these flavored syrups include cherry, cocoa, orange, and raspberry syrup, each bringing a distinct taste profile that can be utilized in various recipes, beverages, or as toppings.
    • Simple syrup, a frequently used form of syrup, is a concentrated solution composed of 85% sucrose mixed with purified water. This combination allows for its broad application in cocktails, desserts, and other culinary delights as a sweetening agent.
    • Medicated syrups typically contain a therapeutic agent designed for relief or treatment purposes. Such syrups are particularly advantageous in the administration of unpleasant-tasting drugs. They serve as a vehicle to mask these tastes, especially when administered to children who may be particularly sensitive to bitterness or sourness.

    Components of Syrups

    • Key components that contribute to the formulation of syrups include sugar, which serves as the main sweetening agent; antimicrobial preservatives that help prolong shelf life by preventing the growth of harmful microorganisms; flavorants that enhance the taste; and colorants that improve the visual appeal.
    • In addition to these fundamental components, commercial syrups are often formulated with special solvents, solubilizing agents, thickeners, or stabilizers. Such additives can enhance the texture, stability, and solubility of the syrup, ensuring a high-quality product that maintains its intended properties over time.

    Sucrose- and Non-Sucrose-Based Syrups

    • Sucrose is the most prevalent sugar utilized in the production of syrups; however, it can be substituted with alternatives such as sorbitol, glycerin, and propylene glycol. These substitutes are often used to accommodate dietary restrictions or specific medical conditions.
    • For diabetic patients, non-glycogenetic substances like methylcellulose or hydroxyethylcellulose are preferred. These ingredients provide sweetness without significantly impacting blood sugar levels, thus making them suitable for individuals who must manage their carbohydrate intake.
    • A high concentration of sucrose, typically between 60-80%, is essential for providing stability against microbial growth while also ensuring the desired viscosity. This balance is important in the formulation of syrups, as it prevents spoilage while maintaining the syrup's pourability.
    • Simple syrup, also referred to as Syrup, NF, represents a saturated sucrose solution that demonstrates resistance to microbial growth due to the limited amount of available water. This characteristic is critical in extending the shelf life of syrups and maintaining their safety for consumption.
    • This inherent stability arises from the reduced water activity in high-sucrose environments, which limits the potential for microbial proliferation.
    • In less concentrated syrups, preservatives are incorporated to inhibit microbial growth, ensuring that the product remains safe and effective for consumers.

    Preparation of Syrups

    • The preparation of syrups can be achieved through four distinct methods, each catering to different requirements and ingredient sensitivities:
      • Solution with heat: This method facilitates rapid dissolution of sugar, making the process efficient; however, it requires that all components used be heat-stable to avoid compromising the syrup's overall quality.
      • Solution by agitation without heat: Ideal for heat-sensitive ingredients, this method involves stirring and mixing at room temperature to incorporate the components without subjecting them to high temperatures.
      • Incorporating sucrose into a pre-prepared medicated or flavored liquid: This simple and effective method involves adding sugar directly to liquids that have been infused with flavors or medications.
      • Percolation: This more complex method entails extracting the medicating substance or sucrose through a porous material, which can help achieve targeted concentrations and purities.
    • In practice, syrup preparation often employs a combination of these methodologies to optimize the final product, balancing efficiency with ingredient compatibility.
    • The key processes involved in syrup preparation include thoroughly dissolving the sugar, meticulously adding other required ingredients, and finally adjusting the overall volume with purified water to achieve the desired concentration and consistency.

    Solution With the Aid of Heat

    • The application of heat in syrup preparation performs a crucial role in facilitating rapid sugar dissolution. However, if heat is overused or applied excessively, it can result in undesirable consequences such as sucrose inversion, where the sucrose breaks down into its constituent monosaccharides, glucose and fructose. This process not only alters the flavor profile, making the syrup sweeter and darker, but also compromises the effectiveness of the syrup.
    • Additionally, excessive heating may lead to caramelization, which, while providing a unique flavor, increases the syrup's susceptibility to fermentation and potential microbial growth, altering the intended use and effectiveness of the product.
    • It is worth noting that syrups cannot be sterilized using autoclaving methods, primarily due to the risk of thermal decomposition and the resultant alteration of their composition and effectiveness.

    Percolation

    • An exemplary application of the percolation method can be seen in the preparation of Ipecac syrup. This syrup is made by percolating ipecac root, which is an herbal remedy known for its emetic properties. During its preparation, glycerin and syrup are also incorporated, enhancing its palatability and functionality.
    • Ipecac syrup is particularly well-known for its application in emergency medicine, as it is used as an emetic to induce vomiting in cases of poisoning in children, effectively expelling harmful substances from the gastrointestinal tract.
    • The standard dosage for children when administering Ipecac syrup typically ranges around 15 mL, taking into account the necessity for careful dosage to avoid adverse effects.
    • Unfortunately, this syrup has seen misuse, particularly in attempts to achieve weight loss. Such misuse can result in emetine toxicity, which poses serious health risks, including the potential for damaging heart muscles and impairing cardiac function.
    • Common symptoms associated with emetine toxicity include shortness of breath, chest pain, and arrhythmia, highlighting the need for caution in the use of such substances.

    Examples of Commonly Available Syrups

    • Bromhexine syrup, recognized as a mucolytic agent, is commonly prescribed for various respiratory disorders, helping to break down and thin mucus in the airways.
    • Salbutamol syrup, known for its bronchodilator properties, plays a significant role in easing breathing difficulties, particularly in conditions like asthma and chronic obstructive pulmonary disease (COPD).
    • Other cough syrups, such as Samilin and Tussilet, feature different active ingredients designed to treat coughs effectively. These formulations may include combinations of expectorants, suppressants, or antihistamines, tailored to address specific symptoms related to respiratory conditions.

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    Pharmaceutical Technology: Syrups PDF

    Description

    Explore the world of syrups, from sweet, flavored varieties to medicated solutions designed to mask unpleasant tastes. Learn about the key components including sugars, flavorants, and preservatives, as well as differences between sucrose- and non-sucrose-based syrups. This quiz delves into the formulation and uses of syrups in both culinary and medicinal contexts.

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