Term
| The 3 types of oral liquids are |
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Definition
1. Oral Solutions
2. Suspensions
3. Emulsions |
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Term
| What is the definition of a solution? |
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Definition
| Liquid preparations that have more than one chemical substance that is dissolved in a suitable solvent or mixture of mutually miscible solvents |
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Term
| Another way to define a solution is? |
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Definition
a drug that is completely dissolved
or
it is in its molecular form in a uniform homogenous system |
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Term
| Some related liquids examples are |
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Definition
1. Syrup
2. Elixir
3. Spirits
4. Aromatic waters
5. Tinctures
6. Fluid extracts |
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Term
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Definition
| a concentrated, aqueous preparation of a sugar with or without added flavoring agents and medicinal substances. |
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Term
| An elixir is defined to be |
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Definition
| A clear, sweetened, hydroalcoholic solution that is intended for oral use, and are usually flavored to enhance their palatability. |
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Term
| How can you distinguish between a syrup and an elixir? |
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Definition
A syrup is made up of sugar that could have no flavoring in it.
An elixir has sugar also, but also have alcohol in it and definetly uses flavoring |
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Term
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Definition
| alcoholic solutions of volatile substances |
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Term
| What are some of the advantages of using oral solutions? |
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Definition
1. Easy to swallow
2. Flexible dosing (ex: graduated measuring devices)
3. immediate drug availability
4. Minimizes GI irritation becuase you avoid high [M+] of a dissolving solid
5. relative physical stability vs dispersed systems |
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Term
| For solutions, why is it that you get immediate drug availability? |
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Definition
| Because the drug is already dissolved; already in solution ready to react |
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Term
| What are some disadvantages of having an oral solution? |
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Definition
1. Aqueous environment is a media for microbial growth (you will need a preservative)
2. It is more heavier/ bulky to transport
3. Chemical instability vs. Solid state
4. Chemical instability vs. Suspensions
5. There is a higher distaste
6. Can have a potential dosing inaccuracy |
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Term
| Why is there a more pronounced distaste with oral solutions? |
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Definition
| Since the drug is in a solution, it is going to interact more with the taste buds. (Remeber a drug has to be in solution in order for taste to occur) |
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Term
| Dosing inaccuracies arise because? |
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Definition
1. there is variability in the household teaspoonful. there is a range from 3-8 mL
2. also you can confuse drops with less [M+] liquids. |
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Term
| Simply put, how are oral solutions made? |
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Definition
| The drug + Other substances are dissolved in a suitable vehicle |
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Term
| What are some important considerations for Oral Solutions when making them? |
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Definition
1. Ease of Production
2. Stability
3. Patient Acceptance |
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Term
| The overall flavor sensation is a composite of the what? |
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Definition
Sense of taste
smell
touch
sight
and sound |
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Term
| Why is the sense of smell particulary important for the sensation of taste? |
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Definition
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Term
| Why is taste a chemical phenomenon? |
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Definition
| Solutes in the saliva enter the taste pore and attach to chemoreceptors on the microvilli of the taste cells of the taste bud. |
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Term
Rank the thresholds for the different kinds of taste.
(from lowest to highest) |
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Definition
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Term
| What are the 3 main factors for variability in taste/flavor? |
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Definition
1. Age
2. Gender
3. Taste thresholds-- vary btwn peeps |
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Term
| T/F: Kids have more taste buds than adults? |
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Definition
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Term
| T/F: Kids prefer sweet and are less sensitive to bitter taste? |
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Definition
| False: yes they do like more sweet, but they are MORE sensitive to bitter taste |
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Term
| T/F: When it comes to odor sensitivity the elderly are less sensitive while women are more sensitive to odor. |
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Definition
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Term
| List the Taste with their chemical properties |
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Definition
1. Sweet = Poly OH-, A.A
2. Sour = Acids = H+
3. Salty = Metal Ions
4. Bitter = Bases = alkaloids |
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Term
| What are 4 flavoring techniques? |
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Definition
1. Blending
2. Overshadowing
3. Physical methods
4. Pysiological methods |
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Term
| In the blending technique: the ______ blends with the ___________ |
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Definition
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Term
| Give an example of a blending technique |
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Definition
| An acidic drug would get a citrus fruit flavor |
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Term
| In the overshadowing technique: the flavor is (stronger/ weaker) than the drug flavor. |
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Definition
It is stronger
(ex: is wintergreen flavor) |
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Term
| How are physical methods considered for flavoring techniques? |
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Definition
1. Suspensions = heterogenous
2. Emulsions = drugs in separate phase
3. Effervescence = good for salty drugs (it can mask the taste of it like in KCl)
4. High viscosity = slows the drug diffusion to the taste buds |
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Term
| What are the two physiological methods used for flavoring techniques? |
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Definition
1. Desentitization - numb the receptors by "cooling or anesthetic" ex: mannitol or methanol
2. Enchancement |
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Term
| The primary vehicle used in oral solutions is? |
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Definition
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Term
| Some syrups can be used as vehicles. What 2 properties do they have? |
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Definition
1. Most are acidic
2. Many have alcohols in them
(sn: cherry syrup is the most common) |
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Term
Excipients for oral liquids include:
hint: there is 7 of them |
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Definition
1. Solubilizing agents (Cosolvents, surfactants, cyclodextrins)
2. Preservatives
3. Flavorants
4. Colorants
5. Buffers
6. Antioxidants/chelators
7. Sweetners |
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Term
| Co-solvents decrease the polarity. Give an example of 3 Cosolvents. |
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Definition
1. Alcohol - most commonly used is ethanol 95%. is miscible with water
2. Glycerin - has a sweet taste and is miscible in water and alcohol
3. Propylene glycol - like glycerin just less viscous |
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Term
| Why do we use preservatives in oral solutions? |
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Definition
| To inhibit microbial growth |
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Term
| What names do you look out for to determine there is a preservative in your drug? |
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Definition
1. Anything with "ben" in it.
Ex: BENzoic acid, BENzoate, ParaBEN
2. Also sorbic acid
3. And some alcohols: there is a 15-20% v/v required |
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Term
| Flavorants are most often ______ and that is the reason why alcohol is need in some syrup vehicles. |
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Definition
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Term
| List 3 features of flavorants |
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Definition
1. Can be natural and artificial
2. Are very complex
3. Can adsorb to containers so can result in flavor changes |
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Term
| Who regulates the use of colorants and at what [M+] are they most often used at? |
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Definition
FDA regulates
0.0005 - 0.001% [M+] - very low |
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Term
| Buffers are used mainly for _____________ and _______________ |
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Definition
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Term
| Sweetners can be either _______ or ___________ |
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Definition
Nutritive-- with calories
Nonnutritive |
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Term
| What are the possible components of a syrup? |
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Definition
1. Cosolvent
2. Sucrose or a substitute
3. Preservative
4. Colorants
5. Flavorants
6. Purified water |
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Term
| Syrups have a very (high/low) concentration of sucrose. |
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Definition
High
usually 60-80 % of sugars |
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Term
| Why is sucrose important to viscosity in a syrup? |
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Definition
1. Since syrups are more viscous they slow the diffusion to the taste buds and helps in taste masking.
2. The higher viscosity also helps to sooth irritated tissues like in antitussivess |
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Term
| Sucrose substitutes can by either ____________ or _____________ |
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Definition
Glycogenetic
Nonglycogenetic
(pertaining to the formation of glycogen) |
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Term
| Examples of glycogenetic sucrose substitutes are: |
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Definition
Dextrose
Sorbitol
Glycerin |
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Term
| Examples of nonglycogenetic sucrose substitutes are: |
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Definition
Hydroxyethylcellulose
Methylcellulose
(they are not sweet and not adsorbed)
(any huge polysaccharide--celluloses) |
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Term
| In a simple syrup _______% is from sucrose and the rest is purified water. |
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Definition
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Term
In a simple syrup it is said to be ____________ because it has very little free water.
While most medicated syrups have a less sugar content thus are _____________ |
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Definition
Self preserving--- microbes cant grow
Not Self preserving---need a preservative |
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Term
| The composition of elixirs are similar to syrups but also have _______ to make a ________ |
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Definition
| an Alcohol; hydroalcoholic mixture |
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Term
| What is the main advantage of elixirs vs. syrups? |
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Definition
| It can be used to solubilize both water and alcohol ingredients |
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Term
| What is the main disadvantage of elixirs vs. syrups? |
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Definition
| They have less sugar content so they are not self preserving and have a lower viscosity thus they have a lesser ability to mask taste |
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