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Transcript of SYRUPS
These are concentrated, aqueous preparations of sugar or sugar substitute with or without flavorants and medicinal agents.
1. They provide pleasant means of administering liquid drugs with disagreeable taste
2. Stable against microbial growth
Under cool storage conditions, some sucrose might crystallize from the solution that may result in the separation of an amount of sucrose. This will lead to syrup being unsaturated and probably suitable for microbial growth.
Preparation of Syrups
It is used when:
-it is desired to prepare a syrup as quickly as possible
-when components are not heat-labile
3 Types of Syrups
It is a concentrated solution (85%) of sucrose in purified water alone.
Non-medicated Syrup/Flavored Vehicle
-contain flavorants but not medicinal substances
-serve as pleasant-tasting vehicles for medicinal substances to be added in the extemporaneous compounding
-prepared from starting materials, i.e., by combining each components of the syrup.
-employed in therapeutics for the value of the medicinal agent present in the syrup
Temperature of purified water is increased to 80 to 85
Remove from the heat source
Add sucrose and shake thoroughly
Wait until the solution attains room temperature. Then add the heat sensitive and volatile agents.
During heating, the sucrose gets hydrolyzed which results in the formation of inverts sugars (dextrose and fructose). This process is called inversion.
Inversion leads to the thickening of the ingredients.
1. With the aid of
The ingredients according to the formulation are added to water and mixed thoroughly.
If solid ingredients are to be added to a syrup, dissolve them in minimal amount of purified water first.
Incorporate the resulting solution into the syrup.
Dissolve all the ingredients in purified water.
After sometime, all the precipitates formed are filtered out.
Add the sucrose.
Sucrose and other ingredients are placed in a bottle together with purified water and agitated.
Huge glass-lined steel or mechanical stirrers are used.
1. Dissolve the ferrous sulfate, citric acid, peppermint spirit, and 200 g of sucrose in 450 mL of purified water.
2. Filter the solution until clear.
3. Dissolve the remainder of the sucrose in the clear filtrate, and add purified water to make 1000 mL.
4. Mix and filter, if necessary, through a pledget of cotton.
Ferrous sulfate Formulation
Packaging and Storage of Ferrous sulfate
Syrups are preserved by:
1. Low temperature not above 25C.
2. Concentration without supersaturation.
3. Addition of preservatives to prevent bacterial and mold growth, e.g. glycerin, methylparaben, benzoic acid, and sodium benzoate.
Its either the sucrose may be percolated to prepare the syrup OR the sucrose of the medicinal component may be percolated to form an extractive to which sucrose/syrup may be added.
1. Aid of heat
2. Agitation without the aid of heat
more time consuming but has maximum stability
3. Addition of sucrose to prepared medicated or flavored liquid
This method is generally used for fluid extracts.
COMPONENTS OF SYRUPS
usually sucrose or sugar substituted used to provide sweetness and viscosity. It may be replaced by dextrose, non-sugars such as sorbitol, glycerin and propylene alcohol.
a. Benzoic acid (0.1 to 0.2%)
b. Various combination of methyl-, propyl-, and butyl parabens (0.1%)
c. Alcohol- also assists the dissolution.
most syrup are flavored with synthetic flavorants or with naturally occurring materials as volatile oils (orange oils), vanillin, etc, to render the syrup pleasant tasting.
enhance the appeal of syrup.
EX: Green with mint and brown with chocolate.
The colorant should not be reactive with the other component and should be water soluble
Manufacturing Internship (lec)
BITO, Julie Ann S.
DELA PEŇA, Ailyn Mae C.
EUGENIO, Franchezka G.
MAGPANTAY, Gemmie Lyka C.