(2) Stock solutions must be accurately labeled when they are prepared. An
accurate and complete label should record the amount of active ingredient in the total
volume of solution and a specific statement on the amount of ingredient per milliliter of
solution. Furthermore, all stock solutions should be labeled with the date of
manufacture and the date of expiration (if possible). See Figure 3-1 for a sample label
for a stock solution.
Manufactured: 6 June 1984
Expires: 4 June 1985
Figure 3-1. Example of label for stock solutions.
Section II. SYRUPS
a. A syrup is defined as a sweet, concentrated, aqueous solution of a sugar in
b. You should remember the following facts about syrups:
(1) It is important for syrups to be "nearly saturated" because concentrated
sugar solutions discourage the growth of destructive microbes while dilute solutions
encourage their growth. However, if the syrup were truly saturated, some of the sugar
might precipitate and ruin its appearance.
(2) The sugar most commonly used is sucrose, common table sugar,
though other sugars are also used.
(3) As the definition implies, syrups are divided into two broad classes:
flavoring syrups and medicinal syrups. The ultimate goal of either is to provide a
palatable form in which to administer medication. Cocoa syrup (cacao syrup), orange
syrup, and raspberry syrup are examples of flavoring syrups. Ipecac syrup and chloral
hydrate syrup are examples of medicinal syrups. In fact, their names make it obvious to
which class they belong.