Aim: To prepare label and submit 30 g of syrup IP
Apparatus required:
- Beaker
- Glass funnel
- Glass rod
- Measuring Cylinder
- water bath
Formula:
| Ingredients | Official formula | Working formula |
|---|---|---|
| Sucrose | 667 ml | 20.01ml |
| purified q.s to | 1000 ml | 30ml |
Principle:
Syrup is a sweet, viscous nearly saturated aqueous solution of sucrose with or without medicament. The concentration of sugar is syrup is 66.67% w/w. Syrup is mainly used as vehicle, sweetening or flavoring agent in liquids orals. Self-preservative activity is due to high osmotic pressure exerted by syrup and availability of water. To avoid crystallization of dissolved sugar due to temperature fluctuation, it is not preferred to prepare saturated solution. Further, crystallization can be minimized by adding sorbitol, glycerin or propylene glycol. Sodium benzoate, sorbic acid, methyl paraben and benzoic acid can be used as preservaties.
Procedure:
- Dissolve sucrose in water, if needed use heat
- Filter the solution to remove undissolved solid
- Add 20.01g sugar transfer to clean beaker, Add 11ml of purified water heat on a water bath with occasional mixing until sugar dissolved, make up the weight to 30ml with boiled water, filter if necessary, transfer to a clean and dry bottle label and submit
- Label and submit.
Category: Pharmaceutical aid as sweetening agent.
Storage: Store in a well closed container in cool and dry place.
Report: 30 g of syrup IP had been prepared and submitted.
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