Syrup

Concentrated solution of sucrose and other sugars (glucose, fructose, maltose) pure or mixed in water or fruit juices. The concentration of carbohydrates in such a solution is 40–80%. The syrup is viscous due to abundant hydrogen bonds between dissolved sugar molecules, which have many -OH groups, and water molecules. Pharmacologically, it is a liquid dosage form composed of a sugar concentrate solution and medicinal substances.

Source | Glossary of Most Commonly Used Biomedical Terms and Concepts | Lithuanian University of Health Sciences | Academician Professor Antanas Praškevičius, Professor Laima Ivanovienė