This presentation describe that which components are employed or introduced in the solution to achieve best dosage form and to acquire chemical and physical stability of the solutions. After go through this presentation the individual will be able to understand the solution ingredients and their role in this dosage form.

2. PREPARATION OF SOLUTIONS
By
Dr. Muhammad Ameen

3. PREPARATION OF SOLUTIONS
INTRODUCTION:
• Solutions are Dosage forms prepared by dissolving
the active ingredient(s) in an aqueous or non
aqueous solvent.
OR
• Solutions are prepared from any combination of
solids, liquid and the gas, the three states of matter
results in the formation of homogenized single phase
mixture.
e.g., syrups, elixirs, spirits and tinctures.

4. ADVANTAGES OF SOLUTION
• Easier to swallow therefore easier for:
children - old age - unconscious people.
• More quickly effective than tablets and capsules.
• Homogenous therefore give uniform dose than
suspension or emulsion which need shaking.

5. DISADVANTAGES OF SOLUTION
• Less stable than solid dosage forms.
• Need special storage conditions.
• Harder to measure accuracy.
• Unpleasant taste or odours are difficult to mask.

6. Classification of Solutions According
to Vehicle
a) Aqueous solutions
b) Non-aqueous solutions
•Aqueous Solutions
• Aqueous solutions are those that are prepared by dissolving a
solid, liquid or gas in an aqueous medium (vehicle).
• Vehicle: This may be water, aromatic water or extracts.

7. Non Aqueous Solutions
• The solutions obtained by dissolving a solute in any solvent
other than water are called non aqueous
solutions (non aqueous means without water).
• Vehicle: This may be benzene, alcohol, ether, carbon
disulphide.

8. Classification of solution according to
the route of administration
• Oral solution
• Otic solutions
• Ophthalmic solutions
• Topical solution

9. PRESERVATION OF SOLUTION
• Solution may contaminated for number of reasons.
• Raw materials used in the manufacture of solution may
cause contamination in it, such as gums, stabilizers,
sugars and flavors.
• Due to the presence of water, the growth of
microorganism and fungi increases.
• So preservatives should be used which are:
1.effective against a wide spectrum of microorganisms
2.stable for its shelf life
3.non toxic, non sensitizing
4.compatible with the ingredients in the dosage form
5.free of taste and odour
• Examples: benzoic acid(0.1%), sodium benzoate(0.1-
0.2%)

10. FLAVOURING AGENTS
• Flavouring agents are added to increase patient
acceptance.
• Flavours used to mask the bitter taste of drug.
• EXAMPLES: volatile oils (orange oil),clove oil, citric
acid, glycerin, menthol and vanillin etc.
• These flavorings must be water soluble.

11. COLORING AGENTS
• Coloring agents used to impart the preferred color to
the formulation.
• The colorants should be water soluble, nonreactive
with the other syrup components and the colour
stable under the PH range.
• There are two types of coloring agents:
• Natural
• Synthetic
• For example: mint(green), chocolate(brown)

12. SWEETENING AGENTS
• Sweetening agents employed in liquid formulations
to increase the palatability of the therapeutic agents
and to mask the unpleasant taste of the drug.
• EXAMPLES: sucrose, sorbitol, glucose and glycerin
etc.

13. STABILIZERS
• A range of chemical stabilizers are used to prevent
chemical reactions between chemicals and improve
the chemical stability of the drug.
• These include;
• Antioxidants – ascorbic acid (0.2% w/v) and sodium
metabisulfate (0.1% w/v)
• Chelators- Ethylene diamine tetra-acetic acid (EDTA)