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1.) Mention the function of each ingredient:

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1.) Mention the function of each ingredient:

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1.a) Blackcurrant syrup.
1.b) Parabens
1.c) Compound tartrazine solution.

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2.) Mention 3 sweetening agents used in sugar-free solutions.

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2.) Mention 3 sweetening agents used in sugar-free solutions.

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3.) Mention the final conc. and the role of chloroform in extemporaneously prepared solution.

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3.) Mention the final conc. and the role of chloroform in extemporaneously prepared solution.

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1) a)flavoring agent
B) preservative for solutions
C) coloring agent
2) Sorbitol, mannitol, xylitol,saccharin
3) Single strength 0.25%V/v
Used antimicrobial Preservative , and add sweetness to the preparation

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Farah Alhanbali
Q1- a-flavored reagent
B-preservative
C-color agent
Q2-sorbitol,mannitol,xylitol,saccharin and aspartame
Q3- single strength 0.25% by use half the solution with douple strength .05% and dilute it to the final volume with water and used as antimicrobil preservative

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1.) flavoring agent
2.)Preservations of solutions
3.)coloring agent
Q2) :sorbitol, mannitol, xylitol, saccharin and aspartame
Q3) :used as an antimicrobial preservative and also
adds sweetness to preparations. As Vehicle water
Final Strength :single Strength 0.25%v/v
Preparaed by add single Strength to double Strength 0.5% v/v

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Q1
a) sweetening agent
b) preservative
c)coloring agent
Q2
Sorbitol, mannitol , xylitol
Q3
It is used as antimicrobial preservative and adds sweetness to preperation.
Final cocentration :- single strength 0.25% by use half the solution with douple strength .05% and dilute it to the final volume with water.

# data[].attributes.body
1-a-flavoring agent
b-preservative
c-coloring agent
2- sorbitol ,mannitol, xylitol
3- single strength 0.25% by use half the solution with double strength 0.5% and dilute it to the final volume with water, used as antimicrobial preservative and add sweetness to the preraration

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Wala'a Ahmad
Q1-
1- Syrups (flavour agent)
2- preserves
3-colouring agent
Q2- Sorbitol+ mannitol+xylitol
Q3- single strength 0.25% by use half the solution with douple strength .05% and dilute it to the final volume with water . Used in oral extemporaneou preparation + in the oral solution
Used as antimicrobial Preservative , and adding like sweetness to the preparation

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Q1
a) flavouring agent
b) preservative
c)coloring agent
Q2
sorbitol, mannitol, xylitol
Q3
single strength 0.25% by use half the solution with douple strength 0.05% and dilute it to the final volume with water, preservative add sweetness to the preparation

# data[].attributes.body
1-sweetening agent,preservative ,coloring agent
2-sorbitol, mannitol, xylitol, saccharin
3-  used as an antimicrobial preservative and also adds sweetness to preparations
-single strength = 0.25% v/v

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rehab shahwan
1)a-flavouring agent
b-preservative
c-coloring agent
2-sorbitol,mannitol,xylitol
3-single strength 0.25% by use half the solution with douple strength .05% and dilute it to the final volume with water....vehicle ,antimicrobial preservative, sweetness

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Tala Ahmad Alsilat
1.a)flavoring agent
1.b)preservatives
1.c)coloring agents
2.sorbitol,mannitol,xylitol
3.used in oral extemporaneous preparation , add to formulation to reduce or prevent microbial growth content of 0.5w/w
Single strength 0.25% v/v

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هديل العوراني 019349

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هديل العوراني 0193498
1.1  flavoring agent
1.2 preservative ingrediant
1.3 coloring agent
2 . Sorbitol ,mannitol,xylitol
3.
0.25%single strength 0.5% double
cloroform  use as preservative and sweeting agent

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1- a) flavoring agent
B) preservative for external preparations
C) coloring agent

2-sorbitol, mannitol, xylitol

3-  single strength 0.25%v/v, chloroform is used as preservative of solutions (prevent microbial growth)

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سحر المحافظةA١fl

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سحر المحافظة
A١flavering agent
B- presrvative
C- colouring agent
sorbitol, mannitol, xylitol, saccharin and aspartame2
Glucose - fructose -sucrose 2l

3- content of 0.5% (w/w
or w/v).
For oral solutions, chloroform at a strength of 0.25% v/v will
Preservatives are added to the formulation to reduce or prevent
microbial growth

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1.Blackcurrents: flavoring agent .
Parabens: preservative.
Tartrazine compound: colouring agent.
2. Mannitol
Sorbitol
Xylatol.
3.0.25%v/v single strength
0.5%v/v double strength.
As a preservative  antimicrobial
And as a vehichle and as sweetening agent.

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2 ) sorbitol, mannitol, xylitol, saccharin and aspartame as alternatives to sugar (i.e. sucrose, fructose and glucose).

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Q1: a: flavouring reagent
b: antimicrobial preservative
c: coloring reagent

Q2: sorbitol, mannitol, xylitol

Q3: single strength (0.25%) v/v ,
chloroform is used for preservative of solution

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Q1-sweetening agent
B-preservative
2-sorbitol,mannitol,xylito,saccharin
3-it is use for oral preparation, sweeting agent, preservative, single strength 0.05%

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Q1
1 flavoring agent
2 preservative
3 colouring agent

Q2
1 xylitol
2 mannitol
3 sorbitol

Q3
0.25% v/v
It is used as a antimicrobial preservative and adds sweetness to preparations

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Q1
a -
sweeting agent   b- preservative c -coloring agent
Q2 aspartame, mannitol, xylitol
Q3 limited is content of single strengt of 0.25% v/v use for oral solution preservitive to prevent microbial growth

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1)
A flavoring agent
B preservatives
C coloring agent

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Lama Jabr
Q2
Sorbitol, mannitol, xylitol
Q3
Used for oral, external preparations, sweetening agent, antimicrobial (preservatives)
0.25 v/v ( single strength)
Q1
a-Flavoring agent
b-Preservative for solutions
C-Colouring agent

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a, flavouring agent
b,preservative
c,coloring agent
2,mannitol,sorbitol,xylitol
3, single strength 0.025% v/v oral external preparation ,antimicrobal

# data[].attributes.body
Q1 flavoring agent , preservative, coloring agent
Q2
Sorbitol ,mannitol, xylitol, sacchaarin
Q3 single stringth .25 % by use half of solution with double strength. Then dilute it with water to  reach  required volume
( anti microbal sweetig agent, preservative )

# data[].attributes.body
1. Flavoring agent
2. Preservative
3. Color agent
Q2 sorbitol
Q3 single strength0.25%
Double strength 0.5%
Used for oral solution a antimicrobial

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Q 1) flavoring agent
2) preservative
3) coloring agent
Q2)mannitol , sorbitol , xylitol
Q3) single strength0 .25% by use the half solution with double strength .5% and dilute it to the final volume with water . it use as antimicrobial preservative
and adds sweetness to preparation

# data[].attributes.body
1) a)flavoring agent
b)preservative
c)coloring agent
2)mannitol ,sorbitol ,xylitol
3)single strength 0.25%w/w
used to act as preservative and unti microbial

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1flaveraning reagent
Preservative
Color agent
2 xylitol
Mannitol
Sorbalit
3single strength .25%
Duble dtrengtg .5% use at the anti microbial preserves

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Q3) Use in general is limited to a chloroform content of 0.5% (w/w or w/v).
• For oral solutions, chloroform at a strength of 0.25% v/v will usually be incorporated as Chloroform Water BP.

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Manal Jibrin
Q1
Flovoring agent
Preservative for solution
Coloring agent
Q2
Sorbitor, memnitol, xylitol, aspartate.
Q3 0.25%  v/v for single strength. as Preservative
Manal

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Raneem majdlawi
Q1
1.flavoring agent
2.preservative agent
3. Coloring agent
Q2. Sorbitol , mannitol ,xylitol
Q3.single strength 0.25% used for oral ,antimicrobial preservative

# data[].attributes.body
Q1) a-flavouring agent /b - preservative /c-coloring agents
Q2) sorbitol, mannitol, xylitol
Q3) single strength 0.25% by half solutions with double strength 0.5% and dilute it to the final volume with water. use as preservative and antimicrobial

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preservative
Coloring agent
Q2: sorbitol ,mannitol,xylitol
Q3:single strength 0.25%v/v by use half the solution with douple strength .05% and dilute it to the final volume with water and used as antimicrobil preservative

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Q1: flavoring agent, preservative, coloring agent
Q2: aspartame, saccharine, xylitol
Q3: single strength 0.25%, preservative, antimicrobial

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1-flavoring agent /preservative/coloring agent
2-sorbiotol ,menitol,
3-single 0.25%
Double 0.5%
Preservative

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Tasneem khraisat
Flavoring agent
Preservative
Coloring agent
Q2
Sorbitol,mannitol,xylitol

Q3 single strength 0.25 by use half of the solution with double strength 0.05% and dilute to final colume of water  ,preservatives add sweetness to the prep

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Q1:

Flavoring agent

Preservatives

Coloring agent

Q2:

Sorbitol ,xylitol, mannitol

Q3:

Used as antimicrobial and add sweetness to preparation

Final strength : single strength 0.25%v/v prepared by add single strength to double strength 0.5%v/v

Wesam shilbayeh

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1)a ) flavoring agent
B ) preservative
C) coloring agent
2) Sorbitol. xylitol. Mannitol
3 ) Single strength 0.25 % V / V Used as antimicrobial Preservative , sweetness preparation

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Aya taqtaq
Q1
Coloring agent
Flavoring agent
Preservative
Q2
Sorbitol,mannitol,xylitol as ccharin and aspartame
Q3
Single strength 0.25%by  use half the solution with double strength .05%and dluit to final volume with water and used as antimicrobial preservative

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1- a-flavoring agent ,b-presentative for solution ,c-coloring agent
2-sorbitol, monnitol, aspartame
3-- single strength 0.25% by used half the solution with double strength 0.5% , used for antimicrobial and presentative
وجد الحشوة

# data[].attributes.body
b)preservative agent
c)coloring agent

Q2:sorbitole , mannitol and aspartame

Q3: single strength 0.25% by use half the solution with double strength 0.5% and dluit to final volume with water and used as antimicrobial preservative

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b)preservative
c)colouring agent
q2:- a) sorbitol
2) mannitol
3)aspartame
q3:- the final strenght is 0.25v/v% the role is reduce or prevent microbial growth(preservative)

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Shahed alasafir
Q1)
a)flavoring agent

B) preservative for solutions

C) coloring agent

Q2) Sorbitol, mannitol, xylitol

Q3) Single strength 0.25%V/v

Used antimicrobial Preservative , and add sweetness to the preparation obtained by dilution 0.5%v/v

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1) a) flavoring agent
b)preservative
c)coloring agent
2)sorbitol,xylitol,mannitol
3)used as anitimicrobial and add sweetness to preparation
Singel strenght:.25%
Double:.5%
Preservative

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A) flavoring agent
B) preservative
C) coloring agent

Q2
sorbitol
aspartame
mannitol

Q3
final concentration = 0.25%v/v
(single strength obtained from double strength)
it is used as a preservative to reduce microbial growth

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رغد محمودQ11

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رغد محمود
Q1
1)flavouring agent
2) preservation of solution
3) coloring agent

Q2
Xylitol, Sorbitol, mannitol, saccharin, aspartame
Q3
Single strength :   . 25% v/v
Used as an antimicrobial preservative and also adds sweetness to preparation

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Q1) a. Blackcurrant > flavouring agent
B. Parabens > preservatives
C. Compound tartrazine solution > colouring agent
Q2) mannitol / xylitol / sorbitol
Q3) 0.25% v/v used as sweeting agent and preservatives

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Anfal Al-shiply
1.a.flavoring agent
B. Preservative for solution
C.colouring agent
2. Mannitol
Sorbitol
Xzlitol
3. Used as an antimicrobial preservative and add sweetness to preparation as vehicle water
Final strength is Single strength  0.25℅ v/v prepared by using  the double strength 0.5℅ v/v

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bara' Alfar
Q1)
a)flavoring agent
b) preservative
c)coloring agent
q2)sorbitol,xylite ,mannitol
q3)0.25% single strenght by using double strenght and dilute it with a water used aspreservative  and anti microbes

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Razan Baker Saleh
Q1 : coloring agent,preservative , flavoring agint.
Q2:sorbitol, mannitol, xylitol
Q2: single strength 0.25%, double strength,. 5% and use double strenght with diultent ( Use for preservatives and )

# data[].attributes.body
q1 flavoring agent / preservative / coloring agent

q2  sorbitol,xylitol,mannitol,saccharin

q3  single strength 0.25% by use half the solution with double strength 0.5 % and dilute to final volume with water and used as antimicrobial preservative

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Q1
a-flavoring agent
b- preservative
c-coloring agent

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1)flavouring agent
b/preservative
c/ colouring agent
2)mannitiol/sorbitol/xylitiol
3)0.25%
single strenght

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Q1:
A) flavoring Agent
B) preservative
C) coloring agent
Q2):
Sorbitol xylitol Mannitol
Q3) single strength 25% v/v used as anti microbial, preservative
Sweetness
Preparation

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Q1.a.flavoring agent

B.preservative for solutions

C.coloring agent

Q2.Sorbitol/mannitol/xylito/saccharin
Q3.Single strength 0.25%V/v

Used antimicrobial Preservative , and add sweetness

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Eleen darwish
Q1
a.flavouring  agent
b.preservative
c.coloring agent
Q2
Aspartame
Sorbitol
Mannitol
Q3
Antimicrobial presevative and add sweetness to preparation
Final conct :
By using douple strength 0.5% v/v and make dilution to prepare final Single strength 0.25% v/v

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Q1
1) flavoring agent
2) preservative
3) coloring agent
Q2 sorbitol / mannitol / xylitol
Q3 0.25% v/v , chloroform used as preservative

# data[].attributes.body
Q1 : a- flavoring agent
b- coloring agent
c- preservative
Q2: mannitol , sorbitol , xylitol
Q3: single strength 0.25% v/v
,Chloroform used as preservative

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SHTHA AL-RAHAHLEH
Q1:coloring agent ,preservative agent, flavoring agent .
Q2:aspartma,sorbitol,mannitol
Q3:it's used as antimicrobial preservative and sweetness agent to preparation
Final strength
Single strength 0.25% v/v
Added to doubled strength 0.5%v/v

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SHTHA AL-RAHAHLEH
Q1:coloring agent ,preservative agent, flavoring agent .
Q2:aspartma,sorbitol,mannitol
Q3:it's used as antimicrobial preservative and sweetness agent to preparation
Final strength
Single strength 0.25% v/v
Added to doubled strength 0.5%v/v

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Leen omar Al_Armoti
Q1
a) flavor factor
b) preservative
c) coloring agent

Q2 sorbitol, mannitol, xylitol, saccharin

Q3 single strength 0.25% by using half of the solution with double strength 0. 5% and dilute it to final volume with water, add sweetness preservative to preparation

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Q1
A- flavouring agent
B- preservative
C- coloring agent
Q2
Sorbitol,mannitol, xylitol
Q3
Single strength 0.25 % v/v by use half the solution  with double strength 0.5%
And dilute it to final volume with water  preservative
Its used as sweetness agent  and antimicrobial preservative

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1)a- favoring agent.
b- preservative for external preparations .
c- coloring agent.

2) sorbitol, mannitol, xylitol.

3) single strength 0.25%v/v , chloroform is used as preservative of solution ( prevent microbial growth)

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Q1
a) flavoring agent
b) preservative for solution
C)coloring agent

Q2
Sorbitol , mannitol, saccharine.
Q3
Single strenghth =0.25%v/v used as antimicrobial preservative and also adds sweetness to preparations.

# data[].attributes.body
Q1
a) flavouring agent.
b) preservative.
c)coloring agent.
Q2
sorbitol, mannitol, xylitol
Q3
Single strength 0.25% by use half the solution with douple strength 0.5% and dilute it to the final volume with water, preservative add sweetness to the preparation

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asma alkharabsheh
Q1: 1)syrup(flavouring agent)
2)preservative
3)coloring agent
Q2:sorbitol,mannitol,xylitol
Q3:single strength 0.25% by use the half of solution with double strength 0.5% and dilute in to the final volume with water used in oral extemporaneou preparation + in oral solution used an antimicrobial preservative ,and adding like sweetness to the preparation.

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Renad Alabsi
Q1:
a)flavoring agent
b)preservative
c)coloring agent
Q2:sorbitol, minnitole, cylitol, saccharin
Q3: single strength 0.25% v/v
Used as an antimicrobial preservatin and add sweetness to preparations

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q1
Preservative, coloring agent and flavouring Agent.
Q2
Mannitol , xylitol , sorbitol .
Q3

Chloroform (final is single strength 0.25%v/v  ) used as preservative and sweetening agent ,for  antimacrobial growth.

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Enas Jbarat
1- Flavering agent
Presrvation
Colouring agent

2-  sorbitol ,,mannitol, xylitol,,saccharine,aspartame
3-  single strength 0.25v/v use in chloroform as preservative

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Q1
a-flavoring agent
b- preservative
c-coloring agent
Q2-sorbitol,xylitol,mannitol
Q3-antimicrobial preservative  and adds sweetness to preparation ..final strength : single strength .25%v/v

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1)a. flavoring agent
b.preservative
c.coloring agent
2) sorbitol ,minnitol ,xylitol ,saccharin
3) single strength 0.25%v\v used antimicrobial preservative , and add sweetness to the preparation

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Q1)
1. flavoring agent
2. preservative
3. coloring agent
Q2)
1. sorbitol
2. mannitol
3. xylitol
Q3)
final concentration = single strength = 0.25% v/v - prepared originally from 0.5% v/v double strength
role of chloroform:
antibacterial preservative
add sweet taste to preparation

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Shahd alsabban
1)flavoring agent.. presevative.. coloring agent....
2) Sorbitol, saccharine,  mannitol
3) for antimicrobial preservative and sweeting agent.. final concentration for single use 0.25% v/v

# data[].attributes.body
Q1 flavoring agent , preservative, coloring agent

Q2: sorbitol, mannitol, xylitol

Q3: single strength .25 % by use half of solution with double strength. Then dilute it with water to  reach  required volume, it use as antimicrobial preservative

# data[].attributes.body
1) a flavoring agent
B preservate for Solution
C) coloring agent

2)sorbitol, mannitol, xylitol, saccharin.
3) single strength 0.25%v/v
Used antimicro Bilal preservate, and add sweetnace to the preparation.

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Beesan AlAyasseh
Q1
A) flavouring agent
B) preservations
C) coloring agent
Q2
Sorbitol, mannitol, xylitol
Q3
final con.
single strength=0. 25%
Prepared by dilute 0.5 %
add It as asweetnees

# data[].attributes.body
1) a flavoring agent
B preservate for Solution
C) coloring agent

2)sorbitol, mannitol, xylitol, saccharin.
3) single strength 0.25%v/v
Used antimicro Bilal preservate, and add sweetnace to the preparation

# data[].attributes.body
Q1 Flavering agent
Presrvation
Colouring agent
Q2 sorbitol, mannitol, xylitol, saccharin and aspartame

Q3 Use in general is limited to a chloroform content of 0.5% (w/w
or w/v).
• For oral solutions, chloroform at a strength of 0.25% v/v will
usually be incorporated as Chloroform Water BP.

# data[].attributes.body
Ammar mustafa
Q.1 a flavoring agent
B preservative
C coloring
Q.2) sorbitol/ mannitol/ xylitol
Q.3) singl strength 0.25%v/v
antimicrobial preservation
sweetness

# data[].attributes.body
1) a) Flavouring agent
B) preservative
C) colouring agent

2) sorbitol,
Mannitol
Xylitol

3) single strength 0.25% v/v final by use half solution of double strength 0.5% with water
Preservative

# data[].attributes.body
Q1 a)flavoring agent b) preservatives for solutions c)coloring agent
Q2 sorbitol , mannitol, xylitol , saccharin
Q3 single strength 0.25% antimicrobial preservatives sweetness

# data[].attributes.body
FARAH ALKHAROUF
1) flavouring agent
Preservative
Colouring agent
2) sorbitol mannitol xylito saccharin
3) it is used as An anti microbial preservative of a solution , Final concentration  0.25%, Dilute it from the Double strength 0.5%, and it adds sweetness to the solution

# data[].attributes.body
1)a)flavoring agent b)preservative for solution c)coloring agent
2)sorboital,mannitol,xylitol
3)it is use an anti microbial preservative of a solution ,final con. 0.25% dilute it form the double strength 0.5% it sweetness the solution

# data[].attributes.body
Q1. a) flavoring agent.
b) preservative
c) coloring agent

Q2.  sorbitol, mannitol, xylitol
Q3. single strength 0.25% v/v , used as an antimicrobial preservative and add sweetness to the solution.

# data[].attributes.body
1-flavoring agent /preservative for solutions /coloring agent
2-sorboital /mannitol/xylitol
3-single strength 0.25% v/v  used as an anti microbial , preservative , and adds sweetness to the solution .

# data[].attributes.body
Q1... 1.a) flavoring
b) preservative
c) coloring agent

Q2.. sorbitol , mannitol , xylitol

Q3... it single strength 0.25% by use half the solution with douple strength 0.5% dilute it to the final volum of water .
and add  sweetness to the solution .

# data[].attributes.body
Mohammad almashagbah
1-a)flavoring agent, b)preservative, c)coloring agent
2- sorbitol,mannitol,xylitol
3-single strength 0.25% by use half the solution with double strength 0.5% and dilute it to the final volume with water,used as antimicrobial preservative and add sweetness to the preparation.

# data[].attributes.body
Q1
A: flavoring agent
B: preservative
C: coloring agent
Q2: sorbitol , manitol , xylitol
Q3: single strength 0.25% by using half of the solution with double strength . 0.5% and dilute it to the final volume with water and used as antimicrobial preservative

# data[].attributes.body
Q1)
1- flavoring agent
2-preservative for solutions
3-coloring agent
Q2)
Sorbitol, mannitol,xylitol,saccharin
Q3)
Single strength=0.25%v/v
Used antimicroble preservative ,add sweetness to the preparation

# data[].attributes.body
1)a-flavoring agent
b-preservative
c- coloring agent
2)mannitol,sorbitol,saccharin,xylitol
3)single strength 0.25% , its used as anti-mircrobial preservative and add sweetness to preparation

# data[].attributes.body
Tala Burghal
2190149
Q1.1_flavoring agent 2_preservative 3_coloring agent
Q2.1_sorbitol 2_saccharine 3_ xylitol
Q3.  Use an anti microbial preservative  of solution  final  concentration single strength =0.25%v/v
dilute it form the double strength =0.5%  v/v it add  sweetness  to the   solution

# data[].attributes.body
Q1) a- flavoring agent
b- preservative of solutions
c- coloring agent
Q2) sorboital, mannitol, xylitol
Q3) single strength 0.25% , by using half the solution with double strength 0.5% and dilute it to the final volume with water,, it’s used as an antimicrobial and preservative and to add sweetness to the preparation

# data[].attributes.body
Q1
1a flavoring agent
B preservative
C coloring agent
Q2
Sorbitol, mannitol ,xylitol
Q3
Single strength 0.25% v/v
Used as untimicrobial , preservative and add sweetness to the preparation

# data[].attributes.body
1)a) flavoring agent
b)preservative
c)coloring agent
2)sorbitol ,mannitol , xylitol ,saccharin ,aspartame
3)single strength =0.25%v/v used as antimicrobial preservative and adds sweetness to the preparation and the double strength is 0.5%v/v

# data[].attributes.body
Syrup act as viscose agent + favoring agent

# data[].attributes.body
Q1:flavoring agent , preservations of solutions , color agent
Q2;sorbitol , mannitol ,xylitol,sacchain
Q3: single strength  0.25%by use half the solution with douple strength 0.5%and dilute it to the final volume with water and used as antimicrobial preservative

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Sara alo alsalman
0190507
1
flavoring agent
Preservation
Coloring agent
2. Sorbitol, mannitol, xylitol and aspartame
3.  Used as an antimicrobial and also adds some sweetness to the preparation the final strength is the single strength .25%v/v is prepared by using double strength.50%v/v chloroform is used in oral extemporaneous preparation and also used for external preparation.
3.

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Randa 0195373
1) a)flavoring agent B) preservative for solutions C) coloring agent 2) Sorbitol, mannitol, xylitol,saccharin 3) Single strength 0.25%V/v Used antimicrobial Preservative , and add sweetness to the preparation