Syrup Preparation Guide for Pharmacy Students
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ScribdTranslationsSyrup Preparation Guide for Pharmacy Students
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ScribdTranslationsPreparation of syrup
Atencio Arroyo Jose David
Paternina Osorio Leidy Johana
Reyes Gómez Mariam Cecilia
Martha Jiménez
Teacher
Faculty of Health Sciences
Technology in Pharmacy Management
Laboratory N1
Fourth Semester
University of Sucre
2020
INTRODUCTION
Syrups have been used for a long time and before sugar was discovered, they
They were prepared with honey. Their use became widely generalized because they mask the flavor.
unpleasant of some drugs and are preserved for longer. The liquids that
The ingredients that are usually included in the syrup are distilled water, extractive solutions, juices, and
others.
Syrups are concentrated solutions of sugars, such as sucrose, in water or in another
aqueous liquid. Effective for masking the taste of bitter or salty drugs.
Since they do not contain alcohol or have it in negligible amounts, they are the vehicles of
selection for pediatric drugs. However, continuous administration
it is apparently associated with an increase in the incidence of dental cavities and gingivitis
in children.
For its preparation, it is important to select sucrose with great care and use water.
purified devoid of foreign substances, clean vessels and containers. This
operation must be conducted carefully to avoid contamination and ensure the
product stability.
OBJECTIVE
Know and apply procedures for the preparation of simple syrups and
compounds.
Know the degree of clarification in the compound syrup using clarifiers.
MATERIALS AND REAGENTS
MATERIALES
1 tablespoon from the syrup bottles (5 ml)
1 Container (pot, cauldron) for the double boiler
1 Boiled or filtered water at room temperature
1 glass or cup made of glass
1 syringe of 20 ml or measuring cup
1 clean and dry jar of 60 or 100 ml with lid
1 piece of fine cloth or a coffee filter paper
SUPPLIES:
Sucrose (SUGAR) ............. 64 G (13 tablespoons)
Flavoring (essence).......... 0.5 ml (10 drops)
Colorant C.S. P (sufficient quantity for)
METHOD OF PREPARATION
1. Add the 13 tablespoons of sugar (sucrose) into the glass or container where it will go.
prepare the syrup.
2. Take with the 20 ml syringe, the 36 ml of boiled water (measure 20 ml and then 16
ml), add it to the glass with sugar, mix and submerge the glass or container in the bath of
Maria, keep mixing until the sugar is completely dissolved; it should remain a
transparent solution.
3. Cool, filter with the piece of cloth or the filter
4. If you have any flavoring and coloring (for baking) add with the tip of the
spoon, mix.
5. Package and label the formulation
PACKAGING AND CONSERVATION
Store in hermetically sealed containers, protected from light, at temperature
below 25º C, to prevent heat from favoring the inversion of sucrose and the
degradation of some active ingredients.
NECESSARY PACKAGING MATERIAL
Topaz glass jar or topaz plastic.
observations
It is contraindicated in individuals with galactose-glucose malabsorption syndrome.
intolerance to
fructose or insufficiency of the enzyme sucrase-isomaltase.
It should be used with caution in people with diabetes mellitus.
A recently prepared syrup should not be mixed with an old one, because this way it
gets a total with
more amount of inverted sugar than in the recently prepared one, and moreover,
because the ancient usually
contain mold germs that can cause product alteration
CONCLUSION
For the preparation of simple and compound syrups, it is necessary to know the
physical-chemical characteristics of the compounds, the technique and the appropriate process for
obtain a quality product.
To obtain a syrup free of foreign particles, with a suitable aroma and color it is
It is necessary to use clarifying agents that will be added to the solution.
stable and favorable conditions for its administration.
ANNEXES
1 2 3
4 5 6
BIBLIOGRAPHIES
Syrup
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