FJNJavier 🐢

PREPARATION 16: SYRUP/SIMPLE SYRUP

SYRUP
✓ Concentrated solution of a sugar usually sucrose 3. Percolation
in water • Permits the purified water to pass slowly
✓ Examples: through a bed of crystalline sucrose to
▪ Vicks Formula 44 (antitussive) dissolve it
▪ Robitussin (expectorant) EXAMPLES
▪ Ascof ▪ Tolu Balsam
▪ Simple syrup
3 KINDS OF SYRUPS 4. Addition of sucrose to a medicated liquid
1. Simple Syrup • Simple admixture of sugar to a prepared
✓ Clear, concentrated, sweet, aqueous, liquids like fluid extract or a tincture
hypertonic solution with striations • The syrup prepared through this is not
✓ Its concentration is either 85% w/v or self preserving
65% w/w EXAMPLES:
✓ Specific gravity of 1.313 ▪ Senna Syrup
✓ SELF-PRESERVING
2. Medicated Syrup SIMPLE SYRUP
✓ Aqueous solution of sucrose that ➢ A good syrup has a specific gravity of not less
contains pharmaceutical active than 1.33 and the concentration should be 85%
ingredient and has a therapeutic effect w/v or 65% w/w
✓ Examples ➢ 60% - 80% concentration makes the syrup self-
▪ Ferrous sulfate (Sangobion preserving
Syrup – hematinic) ➢ 60% concentration prone to microbial growth
▪ Ipecac (emetic) ➢ 85% concentration can crystallize the sucrose
3. Flavored Syrup present
✓ Contains aromatic and pleasantly
flavored substance and is intended as a SYNONYMS
vehicle or flavor for prescription ➢ Syrupus
✓ It does not contain an active ingredient ➢ Sirup, syrup
✓ Glycyrrhiza to mask bitter taste of
alkaloids DESCRIPTION OF FINAL PRODUCT
✓ Chocolate serves as a flavorant ✓ It is a clear solution of sucrose in purified water
✓ Examples:
▪ Calpol (paracetamol) USE/S
✓ Sweetening agent
METHOD OF PREPARATION ✓ Sweet vehicle and as basis for many flavored
1. Solution with the aid of heat and medicated syrup
• Sucrose is added to water and heated
until solution is effected FORMULATION
ADVANTAGE: INGREDIENTS OA CA
✓ fast Sucrose 850 g
DISADVANTAGE: Purified water, 1000 mL
✓ excessive heating will cause inversion of qs ad
sucrose (arrow) glucose + fructose
(sweeter, with an increased tendency to PROCEDURE
ferment)
✓ Caramelize, yellowish to brownish in
color
EXAMPLES
▪ Acacia syrup
▪ Cocoa syrup
▪ Syrup USP
2. Solution without the aid of heat
ADVANTAGE:
✓ For substances that are heat sensitive
DISADVANTAGE: 1. Weigh the desired amount of ingredients
✓ Slowest and time-consuming method 2. Prepare the percolation set-up
EXAMPLE: 3. Place the moistened cotton into the neck of the
▪ Ferrous sulfate percolator to control the flow rate
 FJNJavier 🐢
4. Once the 20 gtts/min flow rate – clip the rubber CONTAINER
tubing • 15 mL amber bottle
5. Place the sucrose
6. Place the circular filter paper above the sucrose
and place the marbles on top of the filter paper
7. Pour 27.78 mL of water gently in a circular
manner REMARKS
8. Cover with watch glass or bond paper • What is the consequence if the syrup is boiled
9. Let the set-up stand for 2 days more than 3 minutes?
10. Collect the percolate o Inversion will take place— specifically
11. Place into suitable container the sucrose

REMARKS PREPARATION 18: Mucilage

✓ The method of preparation was percolation CATEGORY
✓ Tight cotton inhibits the flow of liquid ✓ Mucilage
✓ Loose cotton will permit the sucrose to flow ▪ Thick, viscid, adhesive liquid made by
freely dispersing gum in water or extracting the
✓ Filter paper is used to prevent holing of sugar mucilaginous principle from vegetable
substance with water
CONTAINER ▪ It is prone to decomposition and should
✓ 60 mL flint bottle never be made in large quantities that
can be used immediately unless a
PREPARATION 17: Chocolate Syrup preservative is added.
CATEGORY ➢ EXAMPLE OF NATURAL GUM
✓ Non-medicated Syrup o Acacia
o Tragacanth
SYNONYMS o Karaya
✓ Cacao Syrup o Ghatti
✓ Chocolate Flavored Syrup
SYNONYMS
DESCRIPTION OF FINAL PRODUCT ✓ Mucilage of Gum Acacia
✓ A viscous, dark brown syrup with the odor and ✓ Mucilage Acaciae
taste of cocoa ✓ Mucilage of Gum Arabic
✓ Mucilage de gomme
USE
✓ Flavored vehicle DESCRIPTION OF FINAL PRODUCT
✓ A thick adhesive liquid with a light brown color
FORMULATION
INGREDIENTS OA CA USE/S
Cocoa 180 g ✓ Demulcent
Sucrose 600 g ✓ As a suspending agent
Glucose 180 g ✓ Employed as excipient in making pills and
Glycerin 50 mL troches
Sodium chloride 2g ✓ Emulsifying agent for cod liver oil and other
Vanillin 0.2 g substances
Sodium 1g
benzoate FORMULATION
Purified water, 1000 mL 15 mL INGREDIENTS OA CA
qs ad Acacia 350 g
Benzoic acid 2g
PROCEDURE (Preservative)
1. Dissolve glucose in glycerin Purified water, 1000 mL 15 mL
2. Dissolve sodium chloride, vanillin, sodium qs ad
benzoate in 6 mL hot water
3. Mix #1 and #2. Mark this mixture as #3 PROCEDURE
4. Triturate cocoa and sucrose. Add #3 1. Dissolve benzoic acid in 4 mL of hot water. Mark
5. Heat the mixture to boiling for 3 minutes this as #1.
6. Allow to cool the solution 2. Triturate the acacia. Mark this as #2.
7. Add sufficient amount of water 3. Mix #1 and #2. Triturate until no more lumps
4. Remove scum
5. Add water to make 15 mL preparation
 FJNJavier 🐢
6. Filter or strain using cheese cloth, if necessary

CONTAINER
✓ 15 mL flint bottle