R—group: Its tendency is to interact with water at pH 7.
Solutions intended to be taken orally are called oral solutions. Their advantages include faster absorption from the gastrointestinal tract, uniformity of dosage, safe means of administering substances such as potassium iodide, which cause gastric pain and attractive appearance of the product. For drugs that are slowly soluble, the rate of dissolution may be enhanced by…
Example: Lys, Arg, and His
Unsubstitute (Example: Gly, Ala, Val, Leu, Ile, and Leu) Heterocyclic (Example: Pro) Aromatic (Example: Phe, Tyr, and Trp) Thioether (Example: Met) Hydroxy (Example: Ser and Thr) Mercapto (Example: Cys) Carboxamide (Example: Asn and Gln)
Objectionable taste in the formulation may lead to nausea, vomiting and patient non-compliance. An attractive flavor will encourage palatability and easy administration. The four basic taste sensations are salty, bitter, sweet and sour. A combination of flavoring agents is usually selected based on the nature of formulation and age group of the patients to whom…
McGilvery and Goldstein-1979-grouped the 20 amino acids into monoamino– monocarboxylic acid, monoamino-dicarboxylic amino acid and diamino monocarboxylic acid.
Syrups usually contain 85%–86% w/v of sucrose. They resist bacterial growth by virtue of their exosmotic effect on microorganisms. For syrups containing less than 85% w/v sucrose, sufficient concentration of polyols such as sorbitol, glycerin, propylene glycol or polyethylene glycol should be added to have the required osmotic pressure.
Fairley and Kilgour, in 1966, grouped twenty amino acids into eight categories. Simple amino acids: No functional group in their side chain. Example: Gly, Ala, Val, Leu, and Ileu Hydroxy amino acids: Contain hydroxy group. Example: Ser and Thre Sulphur amino acids: Contain sulphur group. Example: Cys and Met Acidic amino acids: Contain carboxyl group. Example: Asp and Glu…
The sources of contamination in pharmaceuticals arises from raw materials, processing containers, equipment, manufacturing environment, working personnel and packaging materials. These contaminants allow the growth of various microorganisms such as Salmonella species, Escherichia coli, Enterobacter species, Pseudomonas aeruginosa, Clostridium and Candida albicans which are undesirable in oral liquid preparations. The presence of a preservative will hinder the growth of microbes, thereby extending the…
To enhance the appeal and for easy identification of different products, a coloring agent is used. The coloring agent should match well with the flavor in the preparation, for example, green with mint and brown with chocolate flavor. The colorant used should be generally water soluble, nonreactive with other components, stable at the pH range…