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Preparation of Syrups

The document outlines four common methods for preparing syrups: 1) agitation without heat, which is used for volatile substances and involves mechanical agitation; 2) solution with heat, which is preferred for non-volatile substances and involves dissolving sucrose in water with heating; 3) addition of a medicated liquid, such as tinctures or extracts; and 4) percolation, which involves allowing water or solution to pass through crystalline sucrose in a percolator.

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6K views2 pages

Preparation of Syrups

The document outlines four common methods for preparing syrups: 1) agitation without heat, which is used for volatile substances and involves mechanical agitation; 2) solution with heat, which is preferred for non-volatile substances and involves dissolving sucrose in water with heating; 3) addition of a medicated liquid, such as tinctures or extracts; and 4) percolation, which involves allowing water or solution to pass through crystalline sucrose in a percolator.

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kitkat retuerne
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Preparation of syrup depends on the physical and chemical characteristics of the substance

employed for its preparation. Four methods are commonly used for preparation of syrups.

1. Agitation without Heat: This method is used for the preparation of syrups containing volatile
substances. In this process active substance is added in solution and agitated in a glass-
stoppered bottle. Closing of bottle is necessary to protect the syrup from contamination and loss
of solution during the process.
For preparation of large quantities, glass lined tank with mechanical agitators is employed. This
method is used for the preparation of wide variety of syrups. Cough syrups are commonly
prepared by this process, (e.g., codeine syrup, ephedrine sulfate syrup etc.)

2. Solution with heat: This process is generally preferred as it is simple and less time
consuming method, particularly if the constituents are not effected by heat and are non volatile
in nature. In this process sucrose is added in the aqueous solution and heated till the sucrose is
dissolved completely. Adding remaining amount of distilled water makes up volume of the
solution. If the syrups containing any substances which are coagulated, it can be separated
subsequently by straining. The concentration of the syrup is measured using saccharometer if
the specific gravity of the solution is known. Excessive heating of syrup is not suitable because
more inversion of sucrose occurs with the increase in temperature. Syrups cannot be sterilized
in autoclave without caramelization. This solution is converted in yellowish to brown color due to
formation of caramel by the effect of heat on sucrose.

3. Addition of a medicated liquid: This method is put to use in those cases in which tinctures,
fluid extracts or other medicated substances in liquid form are added to syrup to medicate it. In
this process some time precipitation takes place due to the presence of resinous and oily
substances. It is necessary to take care that medicated substance should not get precipitated in
this process.

4. Percolation: In this process, purified water or an aqueous solution is allowed to pass through
a bed of crystalline sucrose. A pledget of cotton is put in the neck of the percolator and purified
water or aqueous solution is added in the percolator containing sucrose. The flow rate is
controlled by the stopcock and maintained such that drops appear in rapid succession. If
required, a small portion of liquid is re-passed through the percolator to dissolve the sugar
completely in the liquid or aqueous solvent.
Sharma, M. (n.d.). Methods of Preparation of Syrup. Retrieved on August 17, 2019 from
[Link]
syrup/16958

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