Salt can not be directly added to a syrup during compounding? Instead, technicians must dissolve the salt into small amount or water and then add the salt water to the syrup. Why is this?

Answer and Explanation:

If salt is added directly to the syrup, it can stimulate the outflow of other ingredients, which can compromise the proper concentration of water and the syrup ingredients, damaging the entire process and the product itself. When salt is dissolved in a little water, it does not come into direct contact with the other ingredients, which prevents them from releasing water. Furthermore, the amount of water where the salt was dissolved is part of the total amount of water that the syrup composition requires, which does not interfere with the syrup concentration.