1.

Syrups are concentrated aqueous preparations of a sugar or sugar

substitute with or without flavoring agents and medicinal substances.
Syrups containing flavoring agents but not medicinal substances are
called non-medicated or flavored vehicles (syrups). These syrups are
intended to serve as pleasant-tasting vehicles for medicinal substances
to be added in the extemporaneous compounding of prescriptions or in
the preparation of a standard formula for a medicated syrup, which is a
syrup containing a therapeutic agent.
Most syrups contain the following components in addition to the
purified water and any medicinal agents present: (a) the sugar, usually
sucrose, or sugar substitute used to provide sweetness and viscosity; (b)
antimicrobial preservatives; (c) flavorants; and (d) colorants. Also, many
types of syrups, especially those prepared commercially, contain special
solvents (including alcohol), solubilizing agents, thickeners, or stabilizers.

2. Because of their prevalence as solution vehicles, we will consider some of the special
qualities of syrups. A syrup is a concentrated or nearly saturated solution of sucrose in
water. A simple syrup contains only sucrose and purified water (e.g. Syrup USP). Syrups
containing pleasantly flavored substances are known as flavoring syrups (e.g. Cherry Syrup,
Acacia Syrup, etc.). Medicinal syrups are those to which therapeutic compounds have been
added (e.g. Guaifenesin Syrup). Syrup, USP contains 850 gm sucrose and 450 ml of water in
each liter of syrup. Although very concentrated, the solution is not saturated. Since 1 gm
sucrose dissolves in 0.5 ml water, only 425 ml of water would be required to dissolve 850 gm
sucrose. This slight excess of water enhances the syrup's stability over a range of
temperatures, permitting cold storage without crystallization. The high solubility of sucrose
indicates a high degree of hydration or hydrogen bonding between sucrose and water. This
association limits the further association between water and additional solutes. Hence,
syrups have a lower solvent power than water and "salting out" (see Remington's for
explanation) may be a problem.
Syrup, NF, also called simple syrup. It is prepared by dissolving 85 g of
sucrose in enough purified water to make 100 mL of syrup. The resulting
preparation generally requires no additional preservation if it is to be
used soon; in the official syrup, preservatives are added if the syrup is to
be stored. When properly prepared and maintained, the syrup is
inherently stable and resistant to the growth of microorganisms. An
examination ofthis syrup reveals its concentrated nature and the relative
absence of water for microbial growth.
3. Medicated Syrups. Syrup is a concentrated solution of sugar in watery fluids. If made with
pure water, it is termed syrup or simple syrup. Where the water contains one or more
medicinal agents, it is called medicated syrup.
 4. Syrup, USP is protected from bacterial contamination by virtue of its high solute
concentration. More dilute syrups are good media for microbial growth and require
the addition of preservatives. Industrially formulated syrups often contain ingredients
to improve solubility, stability, taste or appearance which also contribute to product
preservation. It is necessary, from an economic standpoint, to consider the additive
preservative effects of such ingredients as alcohol, glycerin, propylene glycol, and
other dissolve solids. Syrup USP, having a specific gravity of 1.313 and a
concentration of 85% w/v is a 65% w/w solution. This 65% by weight is the minimum
amount of sucrose which will preserve neutral syrup. If one wants to formulate a
syrup containing less sucrose, the quantity of alcohol, or other preservatives, may be
estimated by considering the USP Syrup equivalent and the free water equivalent.
One may assume that free water is preserved by 18% alcohol.
5. To calculate the free water equivalent, the volume occupied by the sucrose, the
volume preserved by the sucrose, and the volume occupied and/or preserved by other
additives must be subtracted from the total volume of the preparation. In Syrup, USP
850 g sucrose occupies an apparent volume of 550 ml; so each gram of sucrose will
occupy 550/850 or 0.647 ml. If the 850 g sucrose preserves 450 ml of water, then
each gram of sucrose will preserve 450/850 = 0.53 ml of water.

The medicinal syrups are made by different methods such as follows:

 By mixing the medicinal substances with the syrup

 By dissolving the sugar in the medicinal liquid solution
 By extraction from the drug.
 By chemical reaction and solution

Non-medicated elixirs

They are used as solvents or vehicles for the preparation of medicated elixirs: aromatic elixirs
(USP), isoalcoholic elixirs (NF), or compound benzaldehyde elixirs (NF). Active ingredient
dissolved in a solution that contains 15 to 50% by volume of ethyl alcohol.

Medicated elixirs

 Antihistaminic elixirs: used against allergy: chlorampheniramine maleate elixirs

(USP), diphenhydramine HCl elixirs.
 Sedative and hypnotic elixirs: sedatives induce drowsiness, and hypnotics induce
sleep: pediatric chloral hydrate elixirs.
 Expectorant: used to facilitate productive cough (cough with sputum): terpin hydrate
elixirs.
 Miscellaneous: acetaminophen (paracetamol) elixirs, which are used as analgesics.