VALLE PRIVATE UNIVERSITY

FACULTY OF HEALTH SCIENCES

BIOCHEMISTRY AND PHARMACY

 "PREPARATION OF
“MEDICATED SYRUP”

Students:
Zeballos Rada Maria Belen
Teacher:
Dr. Ximena Pozo
Subject:
Design and Development of
Pharmaceutical Products

La Paz, April 8, 2019

Management I – 2019

PREPARATION OF MEDICINAL SYRUP

1. GOALS
a. General objective
b. Specific goal
2. THEORETICAL FRAMEWORK
Syrups are viscous liquids that usually contain concentrated solutions of sugars , such as
sucrose , in water or another liquid. Syrups have been used for a long time and before
sugar was discovered, they were prepared with honey. The liquids that usually make up
the syrup are distilled water, solutions, extractives, juices, and others. 4
[HERNANDEZ,1986]
DEFINITION
It is the product prepared with whole fruit, pulp, puree, juice, aqueous extract or peel of
citrus fruits, mixed with sugars and/or carbohydrate sweeteners such as honey, with or
without the addition of water, processed to a uniform consistency. suitable gelatinous, and
from which all insoluble solids have been removed. It may or may not contain a small
proportion of finely chopped citrus fruit peel.
It is the product prepared with the juice and/or aqueous extracts of one or more fruits,
mixed with food products that confer a sweet flavor with or without the addition of water
and processed until it acquires a semi-solid gelatinous consistency. 1 [ Southgate,1992 ]

PROPERTIES
 They contain high concentrations of sugar (45-85%)
 Specific density of 1.32 at 15C
 100 cp viscosity
 They appear as homogeneous, transparent, shiny, colorless or colored liquids, with
a pleasant taste and smell.
ADVANTAGES
Due to their composition and characteristics, syrups have the following advantages:
o They mask unpleasant, salty or bitter flavors, this is because only a minimal
amount of the drug has contact with the taste buds, the rest is wrapped in the
viscous and sweet body of the syrup. Likewise, the sweet and viscous flavor has a
calming effect on irritated areas such as the throat when there is a cough.
o Allows you to incorporate several PAs either in solution or suspension
o The high concentration of sugar makes it a hypertonic substance that prevents the
development of bacteria, so the syrups are preserved very well and do not require
as many preservatives.
o They favor the conservation of Mx in solution since its structure reduces the
sedimentation rate.
o They act as solvents, flavorings and thickeners for water-soluble drugs with the
consequent saving of resources.
o They facilitate administration in special patients: pediatric, geriatric and certain
pathologies.

IMPORTANCE OF ORGANOLEPTIC CHARACTERISTICS

When it comes to oral pharmaceutical forms and especially liquid ones, we always try to
present the medications in such a way that they are pleasant for the patient.
 The pharmacist must prepare medications with a smell, flavor, texture and color so that
the patient, especially children and the elderly, accepts them without hesitation, thus
avoiding attempts to improve it by some homemade means by accidentally introducing
some factor that affects it in any way. way stability or activity.
The industry of flavoring, sweetening, flavoring and coloring products has a number of
substances intended for these purposes and which the pharmacist must know and handle
with skill.
ACTIVE PRINCIPLE: Its physicochemical properties and organoleptic characteristics
determine the nature of the vehicle to be used and the quality and quantity of the other
additives in the formula.
ADJUVANT: The adjuvant is the drug associated with the medicinal base with the
purpose of expanding the therapeutic activity of the medication, either by modifying its
action or adding another complementary one.
SWEETENERS AND SUBSTITUTES
SUCCOSEE: It is the sugar most used for making syrups. Generally a concentration of
60-65% is used but the best results are obtained at a concentration of 70-75%. This is
because although it must have a high concentration to avoid the development of
microorganisms, the concentration must be prevented from reaching the saturation point
generating recrystallization.
SUGAR FUNCTIONS:
o Action of the sweetener, viscosity and preservative.
o High concentrations of sugar cause the high osmotic pressure of the syrup to prevent
bacterial growth.
o They serve to inhibit crystallization and modify solubility and flavor.
PRESERVATIVES: Although high concentrations of sugar can preserve it well,
preservatives must be used to prevent contamination in certain conditions. These
preservatives must meet certain characteristics:
o Good conservative effect, effective against a large number of organisms.
o It should not be toxic.
o It must be stable in solution.
o Pleasant taste and smell.

3. MATERIALS AND REACTIVES

o Balance
o watch glasses
o Beakers
o Arabian rubber
o Sugar
 o Distilled water
o simple jaraba

4. PROCEDURE
MEDICINAL PREPARATION
Simple syrup is used as a base to which the active ingredient in powder is added, in this
case 500 mg ampicillin was used.
Once the active ingredient has been added to the simple syrup, it is shaken vigorously so
that it dissolves throughout the content.
In order to thicken our syrup, the CMC reagent is added and you can also add gum arabic.

5. CALCULATIONS AND RESULTS

6. CONCLUSIONS
Knowing the procedure for preparing medicated syrups is important for
7. BIBLIOGRAPHY
1. OLIVERO, J. Theoretical and practical pharmacotechnics. 1st Ed. Took. José
Hellman.Editorial Continental. 1982
 2. Lachman L., Lieberman H(1986). The theory and practice of
industrialPharmaceutical. 3rd ed., Ed Lea & febiger E. OR. TO. PP 502-532.
3. Rémington (1999), Pharmacy volume II. Nineteenth edition. EditorialMédico
Panamericana. PP 405-423, 2315-2323.
4. Helmut Burger. Pharmaceutical Technology. Text for the Pharmaceutical Engineer.
Acribia Publishing House. Zaragoza (Spain). 1979.

8. QUESTIONNAIRE
o WHAT ARE THE USES OF RUBBER SYRUP?
o WHY IS 800g USED IN RUBBER SYRUP AND NOT 850g AS IN OTHER SYRUPS?
o WHY IS IT IMPORTANT THAT THE DENSITY OF SYRUPS BE 1.32?