SIMPLE SYRUP There are two types of syrups:

1. Non medicated or Flavored syrups: These

Syrups are sweet, viscous, concentrated syrups contain flavoring agents but not
solutions of sucrose or other sugars in water or medicinal substances. They are intended to
any other suitable aqueous vehicle. serve as pleasant tasting vehicles for medicated
syrups.
The pharmacopoeial syrups have a high
concentration of sucrose E.g. Orange syrup, Lemon syrup, Cocoa syrup,
Raspberry syrup, Cherry syrup.
(66.7%w/w according to IP and 85%w/v
according to USP) which is necessary for 2. Medicated syrups: These preparations
stability. contain medicinal substance/s along with the
other additives.
Stronger solutions tend to crystallize and more
dilute solutions support microbial growth. E.g. Ephedrine hydrochloride syrup,
Paracetamol syrup.
The aqueous sugar medium of dilute sucrose
solutions is an efficient nutrient medium for the ● Syrups provide a pleasant means of
growth of microorganisms, particularly yeasts administering a liquid preparation
and molds whereas concentrated sugar containing a disagreeable tasting drug.
solutions are quite resistant to microbial growth ● They are particularly effective in the
because of their high osmotic pressure. administration of drugs to children.
Syrups may contain a small
● Simple syrup requires no additional concentration of alcohol as a
preservative if it is to be used soon. preservative or as a solvent to
Preservatives are added if the syrup is incorporate flavoring agents.
to be stored. When properly prepared
and maintained, the syrup is inherently
stable and resistant to the growth of Preparation of Syrups
microorganisms. As formulated, the
official syrup is both stable and resistant Syrups may be prepared by one of the following
to microbial growth & crystallization. methods, depending on the physical and
● However commercial syrups must chemical character of the ingredients:
employ preservatives to prevent
microbial growth and to ensure their
stability during their period of use and 1. Solution with the aid of heat: This method is
storage. Syrups should be stored at used when the ingredients of the syrup are not
constant temperature, since fluctuations volatile in nature and are heat stable. The sugar
encourage crystallization and in well is added to the purified water and heated until it
closed containers to prevent entry of is completely dissolved. Other heat stable
moisture. Moisture can dilute the ingredients are then mixed with the hot syrup
surface layer, allow microorganisms to and made upto volume. The use of heat
multiply and fermentation occurs. facilitates faster solution of sugar and other
ingredients.

The disadvantage of this method is that heating

may lead to the inversion of sucrose. The
sweetness of the syrup will be altered, because
invert sugar is sweeter than sucrose. The ● Moisture can dilute the surface layer and
decomposed syrup attains a dark coloration due may allow microorganisms to multiply
to caramellization and is more susceptible to and fermentation may occur.
fermentation and microbial growth.

2. Solution by agitation without the aid of heat:

this method is used when the ingredients are
heat sensitive and to prevent heat induced INGREDIENTS
inversion of sucrose. All the ingredients are
dissolved in purified water by continuous
agitation.

3. Addition of sucrose to a medicated or

flavoured liquid: In this method, sucrose is
added to the medicated liquid, which may be a
tincture or an extract.

4. Percolation: In the percolation method, the 1) SUCROSE | C12H22O11

medicinal agent may be percolated to form an 342 g/mol
extract, to which sucrose or syrup is added. Sucrose is a disaccharide made of glucose and
E.g. Ipecac syrup is prepared by adding glycerin fructose. It's commonly known as “table sugar”
and syrup to an extractive of powdered ipecac but it can be found naturally in fruits, vegetables,
obtained by percolation. and nuts

SUMMARY
● Syrups are sweet, viscous, concentrated
solutions of sucrose or other sugars in
water or any other suitable aqueous
vehicle.
● The pharmacopoeial syrups have a high
concentration of sucrose (66.7 % W/W
according to IP or approx 85%W/V
according to U.S.P), which is necessary
2) Hydrogen | H₂O
for stability. Stronger solutions tend to
18 g/mol
crystallize and dilute solutions can
Water is an inorganic, transparent, tasteless,
support microbial growth. Therefore at
odorless, and nearly colorless chemical
66.7%W/W, simple syrup acts as a self
substance, which is the main constituent of
preservative.
Earth's hydrosphere and the fluids of all known
● The self-preservative activity of syrup is
living organisms. It is vital for all known forms of
attributed to the high osmotic pressure.
life, despite providing neither food, energy, nor
Syrups should be stored at a constant
organic micronutrients.
temperature to prevent crystallization
and in well-closed containers to prevent
entry of moisture.
Procedure:

1.Dissolve the 850 g sucrose in sufficient

amount of water.

2.Heat the mixture to boiling,

until the sucrose is dissolved.

3.Transfer the mixture in a suitable container

4.Label the preparation.

Materials:
beaker, stirring rod, funnel, filter paper,
graduated cylinder, stove
 ● Aromatic waters can be categorized in
two types as
CAMPHOR WATER
1. Simple aromatic waters: They
contain purified water as a solvent but
● The British Pharmacopoeia (BP) do not contain alcohol and are mainly
defines aromatic waters as clear, used as vehicles
saturated aqueous solutions of
volatile oils or other aromatic or e.g. Chloroform water.
volatile substances.
2. Concentrated aromatic waters:
They contain alcohol as solvent for the
● Aromatic waters are saturated volatile constituents.
solutions (unless otherwise
specified) of volatile oils (e.g. Rose Examples of concentrated aromatic
oil, peppermint oil) or other aromatic waters are Camphor Water BP,
or volatile substances, e.g. Camphor Concentrated Peppermint Water BP,
in purified water. Concentrated Caraway Water BPC,
Concentrated Cinnamon Water BPC,
● Aromatic waters are prepared from a Concentrated Dill Water BPC,
Concentrated Anise Water BPC etc.
number of volatile substances,
including peppermint oil, rose oil,
orange flower oil, spearmint oil, Methods of Preparation
anise oil, wintergreen oil, camphor
and chloroform. Naturally, they Aromatic waters may be prepared by
possess an odor and taste similar to distillation or solution of the aromatic
that plant or volatile substance from substance, with or without the use of
which they are prepared. dispersing agents.

● Aromatic waters are clear and free 1. Distillation Method

from solid impurities and are free
from empyreumatic (smoke like) or ➔ The distillation method involves the
foreign odors. placing of the coarsely ground
odoriferous portion of the plant or
● Most of the aromatic substances in drug from which the aromatic water
the preparation of aromatic waters is to be prepared in a suitable still,
have very low solubility in water and with sufficient purified water.
even though water may be ➔ Most of the volume of water is then
saturated, its concentration of distilled. The excess oil collected
aromatic material is still rather small. with the distillate rises to the top of
The volatile substances from which the aqueous product and is
the aromatic waters are to be removed.
prepared should be of purest quality.
➔ The remaining aqueous solution,
saturated with volatile material,
requires clarification by filtration.
 ➔ This is the common method of several times for the period of 30
preparation of aromatic waters minutes and then filtered.
although it is slow and expensive ➔ Powdered talc, kieselguhr and pulp
one, filter paper work as filter aid which
➔ e.g. Strong Rose Water NF and renders the formulation more clear
Orange Flower Water NF are and also as distributing agents for
prepared by this method. the aromatic substances that
➔ These waters have active volatile ultimately increases the surface area
constituents in small quantities so it of aromatic substances exposed to
may be necessary to repeat the the solvent action of water. The
distillation process several times. distributing agents should be inert in
nature.
2. Solution Method
Therapeutic Uses
➔ This method is simpler, quicker and
more economical as compared to Aromatic waters are pharmaceutical aid and
used principally for perfuming and flavoring the
distillation method. In this method,
formulation.
aromatic water is prepared by
intermittently shaking 2 ml (if liquid) They can be used as excipients or bases or
or 2 g (if solid) of the volatile vehicles for formulation of other pharmaceutical
substance with 1000 ml of purified preparations. Aromatic waters may be used for
water in a suitable container for a some special purposes like,
period of 15 minutes.
➔ After the period of agitation the (a) Camphor water has been used as the vehicle
mixture is set aside for 12 hours or in ophthalmic solutions owing to its ability to
longer to permit the excess oil and contribute refreshing and stimulating effects to
the preparation.
the solid substance to settle.
➔ Without further agitation the mixture
b) Rose water has an antioxidant activity. The
is passed through a wetted filter Rose water cleanses, tones and protects skin
paper and purified water added as from harmful environmental impacts.
needed to bring the volume of the
filtrate up to the prescribed quantity. (c) Hamamelis water known as witch hazel is
employed as a rub, perfume and as an
astringent in various cosmetic preparations,
3. Alternative Solution Method particularly in after-shave lotions.

(d) Chloroform water has been used as

➔ By this method, the volatile oil or
preservative apart from its flavoring nature
suitably comminuted aromatic solid
is thoroughly incorporated with 15 g Dose
of powdered talc or a sufficient The dose of simple aromatic waters is usually 15
quantity of kieselguhr or pulp filter to 30 ml but varies from water to water. Storage
paper and to this mixture is added Conditions Aromatic waters deteriorate with time
1000 ml of purified water. The and hence should be made in small quantities
resulting slurry is thoroughly agitated and protected from intense light and excessive
heat.
They should be stored in airtight, light resistant
containers in cool places.

Aromatic waters should be protected from strong

light and preferably stored in containers which
are stoppered with purified cotton to allow
access of some air but to exclude dust.

Specific Labeling Requirement The label should

have the caution ‘PROTECT FROM SUN
LIGHT’ with red ink due to the presence of
volatile constituents in the preparation.

This caution is more important in case of

Chloroform water as chloroform gets converted
into poisonous phosgene gas.

INGREDIENTS
Camphor 15.0 g
Purified talc 20.0 g
Ethanol, 90% 3.33 m
Purified water, q.s. add Sweet Orange Peel Tincture

Methods of preparation
Maceration a number of tinctures are prepared
by maceration of crude drugs as described in
the official procedure known as Process M.

This process is preferred for substances

containing a high proportion of soluble
constituents. In process M maceration takes
place over a period of three days.

With maceration, the crud drug is generally

placed into a solvent system, with or without the
application of heat, and the mixture allowed to
stand with occasional agitation for an extended
period, then the system is filtered to remove
undissolved material, and a sufficient quantity of
solvent is added to the filtrate to bring the
product to a desired volume. The solvent used
is called menstruum and the undissolved portion
is called marc. Marc is the remaining portion
which exhausted its active principle

The process of maceration is well suited for the

extraction of crude drugs containing little or no
soft cellular tissue, such as Benzoin, Tolu, Aloe.

Example of Macerenation & Indications

● Compound Benzoin Tincture, USP
(used as topical protective agent)

● Sweet Orange Peel Tincture, USP (used

as flavoring agent).

● Lemon Tincture, USP (used as flavoring

agent).

● Compound Cardamom Tincture, NF

(used as flavoring agent). This tincture
is known as 4Cs Tincture because it
contains extract of cardamom, caraway
and cinnamon seeds, and cochineal
(purified insects) with glycerin and
alcohol (60%).