Clear, pleasantly flavoured, sweetened, hydroalcoholic liquids intended for oral use.
Less sweet and less viscous than syrups but are more stable
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Elixir
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Synonyms
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Simple Elixir
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Category
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Pharmaceutical Necessity
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The solvent used
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Purified water
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%EtOh =
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= {[(%alcohol used)(volume desired)]/volume of solution} 100
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Alcoholic or hydroalcoholic solutions of volatile substances. They contain a high concentration of alcohol, usually over 60% which allows them to better dissolve volatile substances
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Spirits
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4 methods of preparing spirits
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1. Simple solution
2. Solution with maceration
3. Chemical Reaction
4. Distillation
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The leaves of the drug to be used is first macerated in purified water to remove water-soluble substances. The macerated leaves are then again macerated in alcohol. The resulting menstrual is then filtered and then added oil and alcohol. The preparation of Peppermint Spirit, USP employs this method.
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Solution with Maceration
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Appearance
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Clear, colorless liquid
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_____ can still be added in medicated elixirs to ______ or to ______.
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Syrup; increase the solubility of the medicinal agent; decrease the pharmacological effect of the alcohol.
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Official Title
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Aromatic Elixir, NF
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The solutes are dissolved in a suitable solvent by agitation and the solution is left to stand for 12 hours. Most spirits are prepared by this method. One preparation that uses this method is Aromatic Ammonia Spirit, USP
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Simple Solution
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% Alcohol content
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21.0%-23.0%
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Sweetener
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Syrup
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Physical Stability
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No foreign materials, no turbidity, no crystallization present
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Volatile oils easily ____.
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Degrade
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Flavoring agent
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Essential oils
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Main ingredients used in elixirs
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Ethanol and water
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Packaging Req't
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Preserve in tight containers
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pH
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Neutral
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No official spirits make use of this method. The preparation of the no longer official and no longer marketed Ethyl Nitrate Spirit or Sweet Spirit of Nitrate makes use of this method, in which sodium nitrate reacts with a mixture of alcohol and sulfuric acid under cold conditions to form ethyl nitrate.
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Chemical reaction
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Fermentation is first done and distillation is used to retrieve the spirit. Brandy (fermented juice of grapes) and whisky (fermented mash of wholly or partially germinated malted cereal grains) are prepared this way but they are no longer compendial.