Browning Reactions in Pharmaceutical Preparations

The present work is a study of browning reactions in cough preparations. The thesis is divided into three parts.Part I:An introduction of browning reactions, mechanisms of formation in food and pharmaceutical preparations.Part II : Experimental part divided into three sections:Section I: identification of the carbonyl compounds formed as a result of browning in stored isilin syrup.Section II: deals with separation and identification of the polymer formed in stored isilin syrup.Section III: deals with study of factors affecting browning in isilin syrup.Part III: includes results, discussion of the results obtained and a general conclusion.