PREPARATIONS 11-12 Flashcards

(46 cards)

1
Q

Category of Cinnamon Water

A

Non-medicated Aromatic Water

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2
Q

Synonyms of Cinnamon Water

A

Aqua Cinnamon, Saigon cassia

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3
Q

Description of Cinnamon Water

A

clear, colorless, saturated aqueous solution with characteristic odor and taste of cinnamon

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4
Q

Use of Cinnamon Water

A

Flavoring vehicle

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5
Q

Are clear, aqueous solutions saturated with volatile oils or other aromatic or volatile substances

A

Aromatic Waters

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6
Q

Aqueous preparation should be free from…

A

Empyreumatic (smoke-like) and other foreign odor

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7
Q

Aqueous preparation are generally used as…

A

flavored and perfumed vehicle

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8
Q

The most satisfactory method of preparation but the slowest and most expensive of two methods.

A

Distillation

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9
Q

Example of distillation

A

Strong Rose Water

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10
Q

Is the process of repeatedly using the distillate to distill with fresh portions of flowers/ plant materials to minimize loss of water soluble components.

A

Cohobation

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11
Q

Example of cohobation

A

Orange/ Rose flowers

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12
Q

Aromatic waters may be prepared by repeatedly shaking 2g or 2 ml (if liquid) of the volatile substance with 1000 ml of purified water. Set aside for 12 hours, filtered through wetted filter paper, and made to volume by adding purified through the filter.

A

Direct Solution Method

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13
Q

Advantage of Direct Solution Method

A

more convenient in terms of time and equipment than distillation

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14
Q

Most frequently employed where aromatic waters may be prepared by incorporating the volatile oil with 15 of talc or with a sufficient quantity of purified siliceous earth or purified filter paper. Purified water (1000 ml) is added, and the mixture is agitated for 10 mins. Then water is filtered and its volume if adjusted to 1000 ml by passing purified water through the filter.

A

Alternate Solution Method

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15
Q

Talc is used in alternate solution method is the…

A

dispensing agent that increases the surface of volatile substance ensuring more rapid saturation of water and forms an efficient filter bed thus producing a clear solution

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16
Q

How should be the Cinnamon Water be stored and why?

A

It should be stored in a tight and light resistant container to protect it from light and excessive volatilization

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17
Q

Aromatic waters may be prepared by one of two official processes:

A

Distillation and Solution

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18
Q

Category of Concentrated Peppermint Water

A

Medicated Aromatic Water

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19
Q

Synonyms of Concentrated Peppermint Water

A

Aqua Menthos Piperitas, Brandy water

20
Q

Description of Concentrated Peppermint Water

A

clear, saturated solution of peppermint oil in purified water. A colorless aqueous solution with a characteristics odor and taste of peppermint

21
Q

Use of Concentrated Peppermint Water

A

Used as carminative and flavored vehicle

22
Q

Method of preparation of Concentrated Peppermint Water

A

Alternate Solution Method

23
Q

Ethyl alcohol and talc in Concentrated Peppermint Water was used to

A

dissolve peppermint and dispersing agent, respectively

24
Q

liquid preparation that contain one or several soluble chemical substance dissolve in suitable solvent or mixture of mutual miscible liquid

25
homogeneous mixture of 2 or more substance
Solution
26
<1 solubility of solute
Very soluble
27
1-10 solubility
Freely soluble
28
10-30 solubility
Soluble
29
30-100
Sparingly soluble
30
100-1000
Slightly soluble
31
1000- 10,000
Very slightly
32
>10, 000
Practically insoluble
33
one that is being dissolved
solute
34
one that dissolves
solvent
35
prepared by dissolving the solute in a suitable solvent
simple solution
36
examples of simple solution
NaCl solution, Strong Iodine solution
37
prepared by reacting two or more solute with each other in a suitable solvent
Chemical reaction
38
Example of Chemical reaction
Aluminum subacetate solution, Magnesium citrate solution, sulfurated lime solution
39
if the solute is a volatile oil
solution by distillation
40
drug or pharmaceutical necessities of vegetable or animal origin
Solution by extraction
41
solution by extraction is also callede
extractives
42
submerging the solute
maceration
43
submerging the solute using percolator
percolation
44
with the aid of gentle heat
digestion
45
"blanching," addition of hot water
Infusion
46
boiling for 15 minutes
decoction