This document discusses syrups and elixirs. It defines syrups as concentrated aqueous preparations containing sugar or sugar substitutes, with or without flavoring or medicinal agents. Simple syrup is defined as an 85% w/v sucrose solution. Methods of syrup preparation include solution with heat, agitation, addition of sucrose to medicated/flavored liquids, and percolation. Syrups provide benefits like disguising taste and soothing throat tissues. Elixirs are sweetened hydro-alcoholic solutions, usually flavored, containing 10-12% alcohol for preservation. They are easier to administer than solids but contain alcohol. Both syrups and elixirs require storage below 30°C in tight, light

1. SYRUPS & ELIXER
ASSIGNMENT …….. PHARMSCEUTICS
SUBMITTED TO ...…… MISS. MISBAH SULTANA

2. SYR
UPS
MASH’HOOD
MAHMOOD KHAN
SHAHID
(D14E121)
INTRODUCTION
COMPOSITION
PREPARATIONS
STORAGE
MERITS
DEMERITS
TYPES

3. INTRODUCTION
• Syrup is one of the liquid dosage forms i.e. SOLUTION.
• In general, aqueous solutions containing sugar are classified as
syrup.
• Syrups are concentrated aqueous preparations of a sugar or
sugar substitute with or without flavoring agent and medicinal
agent.
• There are three types of syrups;
i. Simple Syrup
ii. Flavored Syrup
iii. Medicated Syrup

4. SIMPLE SYRUP
• To observe the properties of syrup, simple syrup is the
standard to elaborate.
• Its is a solution of 85% w/v sucrose dissolved in purified
water. (U.S.P)
• Its specific gravity is determined to be 1.313
• The U.S.P specifies the amount of ingredient as;
SUCROSE 850g
PURIFIED WATER Quantity sufficient to make 1000ml

5. COMPOSITION
• Sugar
• Water
• Antimicrobial preservatives
• Flavorant
• Colorant
• Medicament

6. PREPARATION
• Following are the methods of preparation of syrup, employed
as per the physical and chemical parameters of constituents.
1. Solution with aid of heat
2. Solution by agitation
3. Addition of sucrose to prepared medicated or flavored liquid
4. Percolation

7. SOLUTION WITH AID OF
HEAT
• It is best suited when the syrup is desired to produce as soon as
possible, provided the content should not be heat sensitive or volatile.
PROCEDURE:
• Sugar is added to purified water and ample supply of heat is
provided till sugar dissolves.
• Followed by blending of heat stable components, cooled and then
volume is made by addition of distilled water.
 For heat liable particles, the addition is done after the sucrose is
completely dissolved. Then rapidly cooled to room temperature.
DRAWBACK:
 Over-heating can induce deterioration of sucrose or other
components.

8. SOLUTION BY AGITATION
• To avoid heat induced deterioration, this is best suited for
manufacturing of syrup.
PROCEDURE:
• In this, sucrose and other formulative agents are dissolved in purified
water by thoroughly mixing them in vessel larger than the volume of
preparation.
DRAWBACKS:
 Its time-consuming and hectic.
 Being concentrated and viscous, it hinders the solubility and uniform
distribution of solid substances added directly.
However, it is yet stable compared to previous yield.

9. ADDITION OF SUCROSE TO MEDICATED
OR FLAVORED SYRUP
• This method is generally employed when the medicament is
needed to be distilled out of fluid extract.
PROCEDURE:
1. The fluid extract is first introduced in water.
2. If alcohol soluble component is the medicament, procedures
are devised to let them water soluble.
3. However, if the alcohol soluble component is undesired then
the mixture is allowed to stand still until the water insoluble
part gets separated and settles down. Followed by filtration
and addition of sucrose in preparation.

10. PERCOLATION
• Percolation is the method of extraction of drug molecule out of
crude drug. However, this is employed for formation of syrup.
PROCEDURE:
1. A sucrose bed is prepared in percolator and then distilled
water or vehicle containing medicament is passed through it.
2. The step is repeated again and again until whole of the chunk
of sucrose is dissolved.

11. STORAGE
• Stored below 30°C
• Container should be tightly closed.
• Keep in light resistant ambered color container;
• Protect from direct sunlight.

12. INVERT SYRUP
• While preparing simple syrup under temperature, high
temperature can cause hydrolysis of sucrose (disaccharide) into
monosaccharides, i.e. dextrose and fructose and its ability to
rotate plane polarized light inverts.
• So, syrup containing mixture of glucose and fructose is termed
as invert syrup.
MERITS:
• More sweet than simple syrup.
DEMERITS:
• Susceptible to fermentation and microbial growth.

13. MERITS OF SYRUP
• Ability to disguise bad taste of medication.
• Thick character of syrup has soothing effect on irritated tissues
of throat.
• Easy to adjust the dose for a child’s weight.
• Conc. sugar solution check the microbial growth by decreasing
availability of water required for their growth.
• Alcohol is whether absent or in minute quantity.
• Used as a vehicle for medicaments.

14. DEMERITS OF SYRUP
• Saturated solution may cause crystallization under cold
conditions letting it good for microbial growth.
• Not suitable for diabetic patients (however, syrups containing
non-glycogenetic substance are available.)

15. ELIX
ERS
INTRODUCTION
COMPOSITION
PREPARATIONS
STORAGE
MERITS
DEMERITS
TYPES

16. INTRODUCTION
• Elixirs are also one of the liquid dosage forms.
• Generally, sweetened hydro-alcoholic solutions are termed as
elixirs.
• These can be defined as clear, sweetened, hydro-alcoholic
(water + ethanol) preparations intended for oral use. These are
usually flavored to enhance palatability.
• Elixirs can be;
i. Non-Medicated Elixir
ii. Medicated Elixir

17. COMPOSITION
• Alcohol
• Sweetening agent
• Water
• Glycerin
• Propylene glycol

18. PREPARATION
• Preparation of elixir simply involve the agitation of the
ingredients forming a simple solution.
• Alcohol and water soluble components are dissolved
separately in alcohol and purified water respectively, followed
by pouring of aqueous portion in alcoholic portion in order to
maintain highest alcoholic strength in formulation.

19. STORAGE
• Keep below 30°C (at room temperature).
• Container should be tightly closed.
• Keep in light resistant ambered color container;
• Protect from direct sunlight.

20. MERITS OF ELIXIR
• Elixirs containing 10-12% alcohol are self-preservating.
• Better able to maintain both water-soluble and alcohol-soluble
components in solution.
• Has stable characteristics.
• Easily prepared by simple solution.
• Easily administered in patients having problem of swallowing
solid dosage form.
• Used as a vehicle.
• Used for dilution of medicated elixirs.

21. DEMERITS OF ELIXIR
• Less effective than syrups in masking taste of medicated
substances.
• Contains alcohol, can be vicious to children and adults who
avoid alcohol.
• Because they contain volatile materials, it must be stored in a
air-tight screw-top jar to avoid their escape.
• Needed to keep away from sources of ignition.