Syrup Lab PDF

# Pharmaceutical Technology - Syrups ## Introduction Syrups are sweet, viscous concentrated aqueous preparations of a sugar or sugar substitute with or without flavoring agents and medicine. ## Syrup Classification ### Medically * Medicated syrup - contains a medical or therapeutic agent, such...

# Pharmaceutical Technology - Syrups ## Introduction Syrups are sweet, viscous concentrated aqueous preparations of a sugar or sugar substitute with or without flavoring agents and medicine. ## Syrup Classification ### Medically * Medicated syrup - contains a medical or therapeutic agent, such as antibiotic, antihistamine, antitussive, sedative, and vitamins. * Flavored syrup or nonmedicated syrup. ### Pharmaceutically * Sugar-based syrup - a concentrated solution of sugar, usually sucrose or dextrose. * Non-sugar-based syrup - formulated with artificial sweetening agents, sorbitol, and viscosity builders. ## Sucrose Sucrose is a disaccharide that undergoes two degradation pathways: hydrolysis & fermentation. Sucrose is preferred in pharmaceutical preparations for its purity, degree of sweetness, lack of color, ease of handling, and inertness. Sucrose can be hydrolyzed to give monosaccharides: $C_{12}H_{22}O_{11} + H_2O \xrightarrow{H^+} C_6H_{12}O_6 + C_6H_{12}O_6$ Sucrose & Water & Glucose & Fructose This reaction is called inversion. The invert sugars (dextrose, fructose) have specific properties: * They are fermented more easily than sucrose. * They are sweeter than sucrose. Degradation of laevulose (which is formed by inversion) is responsible for the brown color of some colorless syrups. This change is called caramelization and takes place in syrups containing acids. It is important that the concentration of sucrose approaches, but does not quite reach, the saturated point. * In dilute solution, sucrose provides an excellent nutrient in a variety of media. * In concentrated solution, sucrose retards microbial growth because it contains no free water. This means a concentrated solution will act as an anhydrous media, causing the shrinkage and lysis of microbes. * However, a saturated solution may lead to the crystallization of sucrose under conditions of changing temperature. ## Dextrose Dextrose may be used as a substitute for sucrose in syrups containing strong acids to eliminate the discoloration associated with caramelization. The difficulty or problem with dextrose are: 1. It forms a saturated solution in water at 70% w/v, which is less viscous than simple syrup. 2. Dextrose dissolves more slowly. 3. Dextrose is less sweet. 4. Saturated solution supports growth of microorganisms and therefore more easily fermented. So, with the use of dextrose, it is necessary to improve the keeping qualities in syrups by adding: 1. Preservatives, which may be glycerin in 30 to 45% to increase viscosity. 2. Sweetening agents. ## Preparation of Syrups Syrup preparation methods: * Solution of the ingredients with the aid of heat. * Solution of the ingredients by agitation without the use of heat or the simple admixture of liquid components. * Addition of sucrose to a prepared medicated liquid or to a flavored liquid. * Percolation of either the source of medicating substance or the sucrose. ## Simple Syrup - B.P. 66.7 W/W * Sucrose - 667g * Distilled Water - q.s. 1000 ML * Mitt - 20g ### Calculations Factor = Desired Volume / Given Volume Factor = 20 / 1000 = 0.02 * Sucrose - 667g x 0.02 = 13.34 g * Distilled Water - 1000ml x 0.02 = 20ml ### Procedure 1. Weigh the empty beaker and weigh sucrose (13.34g) in the beaker. 2. Add a small amount of water (1/4 of the quantity = 5ml). 3. Heat gradually with stirring to dissolve the sucrose in a water bath. 4. Weigh again and add sufficient quantity of hot distilled water to make 20g. ## Simple Syrup - U.S.P. 85% W/V * Sucrose - 850g * Distilled Water - q.s. 1000 ML * Mitt - 20mL ### Calculations Factor = Desired Volume / Given Volume Factor = 20 / 1000 = 0.02 * Sucrose - 850g x 0.02 = 17g * Distilled Water - 1000ml x 0.02 = 20ml ### Procedure Syrup is made by dissolving the sucrose in boiling water or by percolation. Alternatively, the sucrose can be dissolved in the proper amount of water by agitation in a graduated bottle, then adding a sufficient amount of water to complete the volume. ## Ephedrine Sulfate Syrup * Ephedrine Sulfate - 4g * Distilled Water - 20ml * Alcohol - 20ml * Syrup - q.s. 1000ml * Mitt - 20ml * Sig: 1 tbsp t.i.d ### Calculations Factor = Desired Volume / Given Volume Factor = 20 / 1000 = 0.02 * Ephedrine Sulfate - 4g x 0.02 = 0.08g * Distilled Water - 20ml x 0.02 = 0.4ml * Alcohol - 20ml x 0.02 = 0.4ml * Syrup - 1000ml x 0.02 = 20ml * Volume of Syrup Required = 3/4 x 20ml = 15ml * Volume of Liquid Ingredients = 0.4ml + 0.4 ml = 0.8ml * Volume Required For Initial Dissolution = 15ml - 0.8 ml = 14.2 ml ### Procedure 1. Weigh 0.08g of Ephedrine Sulfate and put it in a beaker, dissolving it with the volume of syrup. 2. Add 0.4ml of distilled water, then 0.4ml of alcohol. 3. Complete the volume to 20Ml with syrup. 4. Transfer the solution to a bottle and label. ## Direction that must be written on the label Take one tablespoonful three times a day. ## Medical Uses * Ephedrine Sulfate: a decongestant and bronchodilator. It works by reducing swelling and constricting blood vessels in the nasal passages and widening the lung airways. It is used in the treatment of bronchial asthma. * Alcohol: used as a solvent and protective agent. * Syrup: used as a sweetening agent and solvent. ## Syrup of Ipecac * Ipecac Fluid Extract - 70ml * Glycerin - 100ml * Syrup - q.s 1000ml * Mitt - 20ml * Sig: 1 tbsp tid p.c ### Calculations Factor = Desired Volume / Given Volume Factor = 20 / 1000 = 0.02 * Ipecac Fluid Extract - 70ml x 0.02 = 1.4ml * Glycerin - 100ml x 0.02 = 2ml * Syrup - 1000ml x 0.02 = 20ml * Volume of Solvent Required - 3/4 x 20ml = 15 ml * Volume of Liquid Ingredients - 1.4ml + 2ml = 3.4ml * Volume Required For Initial Dissolution - 15ml - 3.4ml = 11,6ml ### Procedure Can be prepared by percolation. ## Direction that must be written on the label Take one tablespoonful three times a day after meals. ## Medical Uses * Ipecac Fluid Extract: Emetic agent (use in poisoning). * Glycerin : Thickening agent & preservative. * Syrup: Sweetening agent & solvent. ## Non-Nutritive Syrup This type of syrup is given to patients suffering from diabetes mellitus and people that must limit their glycemic intake. ### General Formula of Non-Nutritive Syrups: * Sweetening Agents: sorbitol, saccharin, and aspartame. * Viscosity Builders: carboxy methyl cellulose (CMC) and sodium alginate. * Preservatives: benzoic acid and sodium benzoate. * Purified Water. ## Sorbitol Solution 70% W/W * Sorbitol -70g * Distilled Water - 100g * Mitt - 20mL ### Calculations Factor = Desired Volume / Given Volume Factor = 20/1000 = 0.02 * Sorbitol - 70g x 0.02 = 1.4g * Distilled Water - 100ml x 0.02 = 20g ### Procedure 1. Weigh the empty beaker and weigh sorbitol (1.4g) in the beaker. 2. Add a small amount of water (1/4 of the quantity = 5ml). 3. Weigh again and add sufficient quantity of hot DW to make 20g.