ORAL COLONIC LAVAGE SOLUTION (OCLS)
Colonic Lavage Solution (Polyethylene Glycol 3350 With
Electrolytes) is a laxative solution that increases the amount
of water in the intestinal tract to stimulate bowel movements.
This medication also contains potassium, sodium, and other
minerals to replace electrolytes that are passed from the body
in the stool.
Colonoscopy is now accepted as a valuable diagnostic and
therapeutic procedure in the management of colonic disease.'
However, a clean colon is essential for adequate colonoscopic
examination. The Polyethylene glycol electrolyte solution is
used to clean the bowel before colonoscopy, a barium x-ray, or
other intestinal procedures.
Formulation of Oral bowel lavage solution
ORAL SYRUPS
Syrups are highly concentrated, aqueous solutions of sugar or
a sugar substitute that traditionally contain a flavoring agent
Some syrups does not contain therapeutic agent, instead they
consists of flavouring agents. These are called flavored
syrups and are generally used as vehicles. cherry syrup, cocoa
syrup, orange syrup.
An unflavored syrup is available that is composed of an
aqueous solution containing 85% sucrose.
If some therapeutic agent is present, then it is called
as medicated syrup. …….brufen(ORANGE)
calpol(STRAWBERRY)benylin(APPLE)
• Medicated Syrups
Contains Medicinal
Agents…..paracetamol,,amoxicillin,cloxacillin
• Non medicated (Flavouring Syrups)
Cherry Chocolate, Strawberry
Composition of Syrups
The major components of syrups are as follows:
■ Purified water
■ Sugar (sucrose) or sugar substitutes (artificial sweeteners).
Traditionally syrups are composed of sucrose (usually
between 60 and 80%) and purified water. Due to the inherent
sweetness and moderately high viscosity of these systems, the
addition of other sweetening agents and viscosity-modifying
agents is not required.
In addition, the high concentration of sucrose and associated
unavailability of water (termed low water activity) ensures that
the addition of preservatives is not required.
Composition of Syrups
More recently, many products have been formulated as
medicated sugar-free syrups due to the glycogenetic and
cariogenic properties of sucrose.
All medicinal products designed for administration to children
and to diabetic patients must be sugar-free.
Syrup substitutes must therefore provide an equivalent
sweetness, viscosity and preservation to the original syrups.
To achieve these properties artificial sweeteners (typically
saccharin sodium, aspartame), are included.
Composition of Syrups
Preservatives: Preservatives are not required in traditional
syrups containing high concentrations of sucrose. Conversely,
in sugar-free syrups, and in syrups that contain lower
concentrations of sucrose, the addition of preservatives is
required. Typical examples of commonly used preservatives
include:
–Mixtures of parahydroxybenzoate esters (usually
methylhydroxy-benzoate and propylhydroxybenzoate in a
ratio of 9:1).
The typical concentration range is 0.1–0.2% w/v.
Other preservatives that are employed include benzoic acid
(0.1–0.2%) or sodium benzoate (0.1–0.2%).
Composition of Syrups
Flavors: These are employed whenever the unpalatable taste
of a therapeutic agent is apparent, even in the presence of the
sweetening agents. The flavors may be of natural origin (e.g.
peppermint, lemon, herbs and spices) and are available as oils,
extracts, spirits or aqueous solutions. Alternatively, a wide
range of synthetic flavors are available that offer advantages
over their natural counterparts in terms of purity, availability,
stability and solubility.
The concentration of flavor in oral syrups is that which is
required to provide the required degree of taste-masking
effectively.
Composition of Syrups
Colors: These are generally natural or synthetic water-
soluble, photo-stable ingredients that are selected according
to the flavor of the preparation. For example, mint-flavored
formulations are commonly a green color, whereas in banana-
flavored solutions a yellow color is commonly employed.
Such ingredients must not chemically or physically interact
with the other components of the formulation.
.
Methods of Preparation of Syrups
Syrups should be carefully prepared in clean equipment to
prevent contamination. There are three methods. Based on
the physical and chemical properties on the ingredients, the
choice of the method is selected.
1. Solution with Heat
The temperature of purified water is increased to 80 to 85 ºC
and then taken off from the heat source. Then add sucrose and
shake it thoroughly. Those ingredients which are resistant to
high temperatures are added. Those substances that are heat
sensitive and volatile agents are added after the solution
attain the room temperature.
But during heating, the sucrose gets hydrolyzed, results in the
Methods of Preparation of Syrups
2. Agitation without Heat
This is a simple technique in which a vessel is taken generally
made up of stainless steel or glass. The vessel should be larger
than the desired volume of syrup required. Then the
ingredients according to the formulation are added to water
and mixed. It is better to dissolve solid ingredients in the water
first and then to add them to syrup. This results in easy mixing
as sugar solution generally retards mixing.
3. Percolation Method
As the name suggest, the principle of percolation is used. A
sucrose bed is prepared and then water or vehicle containing
therapeutic agent is passed. Here the sucrose bed should be
• Advantages and disadvantages
• A person weighed 130 pounds at his last doctor's visit.
At this visit the patient lost 5% of his weight. How
many pounds has the patient lost? 6.5lb
• In a drug study, it was determined that 4% of the
participants developed the headache side effect. If
there were 600 participants in the study, how many
developed headaches? 24 patients
• A 100 mg dose of medication is ordered, and
the tablet size available is 25 mg. How many
tablets will be needed per dose? 4 tablet /dose
• An order for 50 mg of a drug is received. A 10
mL vial with 100 mg/mL is available. How
many mL should be withdrawn from the vial?
