| Term | Definition |
|---|
| fixed oils | not volitles in rm temp |
| what is the exceptionthat cant be used internal, external, parenteral product either alone or in conjuction with water | oils |
| list of solvents | alcohol, glycerin, prolyene glycol, polethlene glycols, oils |
| ex of oils | vegi, syn. fatty acid esters (ethyl oleate, prolene glycol dicaprylate carprate) and liquid paraffin (MO) |
| ex of vegi oiols | sesami, sunflow, and MORE soluble than liw parafin |
| which ismore soluble liq parafin or vegi oik | vegi |
| what is the mose lipohilc thing (oil?) | phenynl base |
| use for oilds as solvent | external products, ie liminets and ear drops |
| probelm with nose drops using oils | danger of lipid pnemonia |
| use for heavy liq petroleum or MO | laxative |
| is there a cosolvent with aramoatic waters | no; jsut water + essential oil for armoa but LOW amt of colitle oil (ppm0 |
| color of armoatic waters | clear |
| ex of armoatic waters | peppermint, strong rose water, hammamelis water, |
| use for pepermint waters | flavoring, liq base |
| use for strong rose water | fragrance |
| use for hamamelis water | aka "witch hazel", astringent to revive from fainting |
| stability issues with aromatic waters | need to be stores tight, LIGHTR ESIS GLAAASSSS bc prone to oxidation |
| how to know if armoatic waters have undergod oxidation | willb e yellowish a and will precitiate out |
| syrups | concentrated aw soln of sugar of sugar subsitute with or w/o flavor |
| charatceristics of syrups as a vehicle | better tase, increased palatability |
| componetes of syrups | sugar/sug sub, preservatives, flavors, colors |
| ex of medicated syrup | chloral hydrate syrup |
| aka for syrup Nf | simple syrup |
| smt of sucrose in simple sugars | 85 g in 100 ml of syrup bc gives desired sweetness, PREVENTS MICROBIAL GROth |
| why is ther a lot of sugar in simple syrups | prevents microbial growth |
| specific gravity of simple sugars | 1.313 |
| affect of warm wheather on simple syrups | may crsytalize= cap lock |
| what happens wen its diluted | the sugar can no longer preserve it so therefore use parabins |
| four types of preparing syrups | 1. soultion iwth aid of heat 2.solution by admixture in the cold 3. dissolution with sucrose in a medicated or flavored liq 4. percolation |
| what is bad wih preparing syrups with heat | can hydrolyze sucrose to dextrose and fructose-->darker color due to caramlization |
| what are carmalized sugars more suject to | fermentation and microbial growth bc saturated sugar acts as a preservative |
| ex of a syrup that uses heat to prepare | acacia syrup |
| what is an important ingredient of acacia syrup and why | benzoic acid 0.1% bc Acacia is a natural surgar that is contaiminated by microbs |
| solubilty of benzoic acid in water | 1:300 (less soluble in here than in ethanol) |
| solubility of ethanol | 1:27 (more than in water) |
| importance of knowing the solubilty of benzoic acid | it must be in soln to work |
| fxn of vainial tinchture | contains some alcohol to hel solubilize benzoic acid |
| steps to making syrups with heat | 1. mix sugar with powder acia( to declump) 2. use heat to dissolve sugar and disperse 3. Add B. acid and heat--> Base 4. decrease heat and add vanial tincture |
| what happens if you add vanila tincture with high heat | ethanol evaps out therefore vailia is tho thick to distribute bc its oil |
| what can be use in place of sugar/sucrose | dextrose, glycerin, sorbitol, xyiltol, aspartame |
| down side to xylitol | expensive |
| down side to aspartmae | expensive |
| good for sorbitol | prevents crystalization around cap of bottles |
| bad thing about sorbitol | produces gas and GI motility |
| %w/w of sorbitol | 64 |
| sorbitols sweetnes compared to sucrose | 60% |
| syrups for diabetics | methyl cellulous and hydroycellulous |
| properties of methyl cellulous | non colric, good suspending agent, mask bittereness, increase vicosity |
| receomendation with cellulous syrups | store in fridge bc increased viscsotiy with decreased temp= doesnt spread out as much |
| what is prep by admix | vigorus agitation |
| ex of a syrup made by admixture | ferrous sulfate syrup |
| what is a syrup that is green | ferrous sulfate syrup and turns brown or orange |
| fxn of cirtric acid in ferrous sulfate syrup | weak cheleating agent: stablize cation by binding ions so that they cant participate in chem rxn; so if sucrose doesnt do its job and ferric ion is formed, it chelates it if it dose |
| two ex of chealting agents | citric acid and edta |
| fxn of sucrose in ferrous sulfate syrup? | consumes free o2 so that there is not oxidation; prevent from ferrous sulfate to ferric ion |
| what happens if ferric ion is formed and nothing is done about it | combines with OH to form ferric hydroxide which results in brown orange color |
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