Chemistry
Chemistry
10th Edition
ISBN: 9781305957404
Author: Steven S. Zumdahl, Susan A. Zumdahl, Donald J. DeCoste
Publisher: Cengage Learning
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TRUE OR FALSE

1. Medicated elixirs are advantageous in adjusting the dose that may be increased or decreased by simply taking more or less of the elixir. 

2. It is impossible to increase or decrease the amount taken of one ingredient without and automatic and corresponding adjustment in the dose taken of the other. 

3. Then the alcoholic solution is added to the aqueous solution in order to maintain the highest possible alcoholic strength.

4. Saccharin is used for elixirs with low alcoholic content required only in small amounts.

5. Proportion of alcohol varies widely in elixirs since the individual components.

6. The final mixture of elixir will be clear since the separation of some of the flavoring oils by the reduced alcoholic concentration. 

7. Permission of the oil globules oil to coalesce leads to difficulty in filtration.

8. Wetting the filter paper and collection flask using the solvent ensures continued solubility of the alcoholic ingredients. 

9. Elixirs are best stored in air tight, light resistant containers protected against extremes of temperature. 

10. Maceration with water leads to extraction of alcohol soluble chlorophyll.

11. Salts have less solubility in alcohol than in water that leads to precipitation.

12. Distillation of spirits means evaporating and subsequent collection of a liquid by condensation. *
 
13. Brandy is prepared by distillation of the fermented juice of ripe grapes which contains about 50% of alcohol which causes stimulant effects. *
 
14. Peppermint spirit is used as reflex stimulant in cases of fainting, by the inhalation of the ammonia vapor. *
 
15. Spirits are obtained from a plant or drug and contains its characteristics and properties in concentrated form. *
 
 
16. Aromatic water prepared by the admixture of concentrate is more susceptible to mold growth and in concentrations. *
 
17. Alcohol in camphor water allows the preparation to be concentrated. *
 
 
18. The use of previously boiled, cooled distilled water reduces the possibility of mold and microbial growth in the resultant preparation. *
 
19. Oxidative decomposition of the aromatic substance, elevated temperature, storage at low temperature, mold growth *
 
20. The process of re-distillation is used where the flavor and odor are in small amounts and delicate. 
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