PHARMACEUTICS LAB

Simple Syrup IP 66
Aim: Preparation and Evaluation of Simple Syrup IP’ 66

Requirements: Beaker, glass rod, water bath, tripod stand, glass bottle etc.
Formula:

Ingredients Quantity Given Quantity Taken Activity

Sucrose I.P. 667g 10 g Sweetener

Purified Water q.s. to 1000g q.s. to 15g Vehicle

CALCULATIONS :

1000 ML WATER
------- 667 GM
SUCROSE 15 ML WATER
------ ?

1000 ML WATER ------- 667 GM SUCROSE 667X15

------------- = 10.005 GM
15 ML WATER ------ ? 1000
Why purified water ?

Distilled Water

The distillation process involves boiling water and collecting the steam that forms in a container. Since the
components of water have different boiling points, the process is carried out multiple times. This leaves us with
distilled water, one that is completely devoid of purities and minerals. Although it gives pure water, distillation is
a long and tedious process.

 Purified Water

Purified water is the type of water that undergoes a series of filtration processes. These water filtration
processes primarily include various methods such as reverse osmosis, deionization, carbon filtration, and
water softening. Purifying water through one or more of these methods helps get rid of contaminants like
chlorine and copper. The water is then purified with the necessary minerals still intact.
Procedure:
1 Beaker & glass rod was placed on an electronic balance
and the weight tared. 

2 Required quantity of sucrose was weighed and

transferred to the tared beaker.

Sufficient quantity of water was added to the beaker,

3
placed on a burner, heated and stirred with glass rod
continuously till sucrose dissolved completely.

4 The beaker was cooled to room temperature.

5 The weight was adjusted with water. Syrup was filtered

through muslin cloth into a glass bottle.
Category & Uses :

Pharmaceutical aid.

Sweetening agent

• Base for various flavoured and medicinal syrups

Syrups Theory
1 Syrups are concentrated, aqueous preparations of a sugar or sugar
substitutes with or without flavouring agents and medicinal
substances. Sucrose is most frequently used

2 Syrups containing flavouring agents but not medicinal substances are

called flavoured vehicles/syrups,
for example, cherry syrup, cocoa syrup.
What is
3 Syrups containing medicinal agents are called medicated syrups, syrup
for example, chlorpheniramine maleate syrup. Most syrups contain
the following components in addition to purified water and any
medicinal agents:

4 1. Sugar, usually sucrose or sugar substitutes that are used to

provide sweetness and viscosity
2. Antimicrobial preservatives
3. Flavours
4. Colorants
Preservatives :
Theory contd …..

Sucrose may be replaced by other sugars such as dextrose or non

sugars such as sorbitol, glycerine and propylene glycol.

Syrup imparts a characteristic viscosity; along with the sweetness and

flavours, it results in a type of pharmaceutical preparation that is
effective in masking the taste of the added medicinal agents.

Drug form syrup in medicated syrups being carried down the throat in
the containment of the viscous syrup.
Theory contd …..

Simple syrup I.P. contains 66.7% w/w sucrose. At this concentration, the syrup is
resistant to microbial growth, due to the unavailability of the water required for the
growth of microorganisms.

Under cool storage conditions, some sucrose might crystallize from the solution when
the syrup is completely saturated with sucrose.

prevented by the addition of sorbitol in the preparation, which would prevent

recrystallization of the excess sugar from the supersaturated sugar solution during
normal storage conditions.
Crystallization Fermentation
Preparation of Syrups :

Syrups are prepared by any of the following four general methods, depending upon the physical and
chemical characteristics of the ingredients:

1. Solution of the ingredients with the aid of heat

2. Solution of the ingredients by agitation without the use of heat

3. Addition of sucrose to a prepared medicated liquid or to a flavoured liquid

4. Percolation of either the source of the medicating substance or the sucrose

Solution with the aid of heat:

Sugar is added to the purified water and heated until it dissolves.

Then, the other required heat-stable components are added to the hot syrup, the mixture
is cooled and its volume is adjusted by the addition of purified water.

The use of heat facilitates the rapid solubility of the sugar and other components of
syrups.

If excessive heating occurs, then sucrose may be hydrolysed into glucose (dextrose) and
fructose ( levulose) . This hydrolytic reaction is called “inversion,” and the combination
of the two monosaccharides is known as “invert sugar.”
Invert sugar
Solution with the aid of heat:

When heat is applied in the preparation of sucrose syrup, some inversion

of the sucrose is certain and the speed of inversion is greatly influenced
by the presence of acids.

Invert sugar is colourless and sweeter than sucrose.

Syrup darkens due to the effect of overheat of fructose. When the syrup is
overheated, it becomes amber coloured due to the caramelization of the
sucrose.
Question answer : be curious
Sucrose
----partial
hydrolysis
non reducingto AVOID WARM PLACES
sugars
(form dextrose
dextrorotatory WARM
and of glucose)
levulose
(fructose
levorotatory USE DRY BOTTLE FERMENTATION
form) ---
Antioxidant metabolic process that
produces chemical changes in
organic substrates through the
STORE IN ALOOSELY action of enzymes.
Nearly
solutionsaturated
--- STOPPERED BOTTLE
osmotic
pressure
----water
withdrawal from COLD
microorganism
---- dehydration COOL SYRUP TO BE
of
microorganisms FILLED IN BOTTLE AT RT CRYSTALLIZATION

1 Self preservative action 2 Fermentation reduction 3 Cool temperature storage

 Precautions :

Add small quantity for purified water for sucrose dissolution

Heating should be proper to avoid fermentation of caramel

Proper storage, filtration & cooling

Quality control test :
Organoleptic Evaluation:

Sr. No Test Observation Specification Inference

1. Colour Colourless Colourless Passes

2. Odour Pleasant Pleasant Passes
3. Taste Sweet Sweet Passes
4. Clarity Clear Clear Passes
5. PH 6 6 Passes
6. Viscosity 0.25 poise 0.2450 poise Passes
7. Weight 14.5 gm 15 gm Passes
8. Sp. Gravity - 1.313 - 1.463 g/ml Passes
Label :

Simple Syrup IP 66 20ml

Content : Each ml contains : Mfg. lic no. A- 1234
Sucrose IP -------- 0.0667 gm
Batch no. 789456
Category : Pharmaceutical aid
Sweetening agent Mfg. dt: 24/04/2021

Exp dt: 24/04/2023

Storage :
MRP Rs. 20/-
Store in a cool dry place. Incl of all taxes
Replace cap tightly after use
Mfg. by : A- 04,05

Mfg. at : ABC College of Pharmacy

Synopsis Viva Questions :

Sr. no Question
1. What is syrup ?
2. Give pharmaceutical applications of syrup ?
3. How syrups acts as self preservatives ? ( partial hydrolysis and dehydration )
4. Why should wee store the syrups at fairly cool temperature ?
5. How to reduce the fermentation of syrups ?
6. What is inversion ?
7. What is fermentation ?
8. What is crystallization ?
9. What concentration of sucrose is suitable for syrups preparation?
10. Name and concentration of preservatives generally used in preservation of syrups
11. What are the factors affecting fermentation ?( temp, moisture)
12. Why additional preservatives required in syrups?
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