Academic literature on the topic 'Formulae, recipts, prescriptions'

The traditions of medical prescription design, motivated by the universal-semiotic meaning of Latin as a pharmaceutical metalanguage is examined in the article. The author dwells on the interpretation of the methods of prescribing and linguistic representation of different types of drugs: mixtures, powders, ointment-based drugs and drugs in tablet form. The standardization of text-forming parameters of a medical prescription has been established, which are determined both by its compositional-structural organization and linguistic formula. A comparative characteristic of constant linguistic units (lexical, morphological, syntactic), fixed in ancient prescription recipes and fixed in medical prescriptions of modern times, is offered. The lexico-semantic composition of a medical prescription is determined by a set of stable expressions that have received a formulaic representation to express the methods of administration, control the dosage of a medicinal product, and the mandatory nature of a medical prescription. The dominant methods of verbal-predicative and case-fixed word usage, which are basic for the grammar of the Latin language, are described. The clichéd syntactic constructions still preserved in modern medical prescriptions, which have a specific deictic function, addressed by the doctor to both the pharmacist and the patient (imperative, conjunctive), have been identified. In the final postulates, the author’s functionally conditioned typology of means of expressing linguistic formulaality is presented.

The article provides a comparative assessment of the requirements for the quality of ketchup in Russia and the United States. Differences in requirements relate to many indicators, including consistency. It is shown that the viscosity of ketchups is achieved in two ways: by the introduction of a certain amount of thickeners, or the development of recipes based on a special tomato paste made using the Hot Break technology. The task of the study was to determine the viscous characteristics of ketchups of different names, to select equipment for determining the viscosity of products in the factory laboratory conditions and to formulate prescriptions with specified parameters.

By using λ-lysogen as a model, the inhibitory effects of anti-severe acute respiratory syndrome (SARS) traditional Chinese medicines (TCMs) prescription I on the UV irradiation were investigated in this present study. It was found that the prescription I possessed obvious inhibitory effects on the UV induction of λ-lysogen, the inhibitory rate reaching 83.87%. Among five medicinal herbs prescribed in that formula, Herba Patriniae, Radix Astragali and Radix Glycyrrhizae played important roles. When these three herbs were eliminated from the recipe separately, the inhibitory effects were prominently decreased. If only one of these five medicinal herbs was added into the medium of λ-lysogen, the inhibitory rates ranged from 27.0% ~ 45.0%. By electron spin resonance (ESR) detection, we found that the prescription I , Herba Patriniae and other main herbs in that recipe, could quench effectively the free radicals generated in the process of λ-lysogenic cells by UV. These results provide a novel idea for further studying the pharmacology of TCM and exploring the mechanism of SARS virus infection.

A recipe is given to reproduce algebraically the Bose prescription in Quantum Statistics. Bosons are thus defined as coherent states of the [Formula: see text] representation of the Lie-Hopf algebra su(1, 1), while h(1) is shown to be related to Boltzmann statistics. The technical power of group theory is used to show that black-body radiation formula as well as all other experimental results obtained in continuum limit do not require Bose distribution but are compatible with many other less symmetric ones. This may have dramatical effects on the predictions on Bose condensation.

Background. An important problem of modern society is to provide the population with food products that guarantee a higher standard of living and health. The field of HoReCa (hotel and restaurant business) does not sell enough healthy food products, therefore it is important to develop health-promoting food products. Among the wide range of food products, whipped dessert products are in great demand among consumers. The work is devoted to the development of formulation for aerated desserts, namely mousses of protective action, which have pronounced ergogenic properties that can increase efficiency, accelerate recovery, protect the body from stress. When developing the composition of mousses, we paid considerable attention to the study of the nutrient composition of the raw material, its changes during the technological processes of product development. The devepoled mousse formula includes the food additive collagen hydrolyzate the functional property of which is the renewal of intra-articular fluid and the construction of cartilage. Also, the collagen hydrolyzate promotes collagen production and can also be used to prevent the development of degenerative conditions of the musculoskeletal system. Objective. We aimed to design formulations for the production of protective mousses with the optimal ratio of basic nutrients and by supplementation with an additional component – collagen hydrolyzate – to increase the nutritional and biological value of finished products, as well as to expand the range of health food products, in particular aerated desserts. Methods. We optimized the mousses formulation taking into account the recommendations for the daily human need for the main macronutrients using mathematical modeling employing MS Excel. The qualitative and quantitative composition of microbiota during storage were analysed in accordance with DSTU 4503:2005 "Cheese products. General technical conditions". The organoleptic evaluation was performed using the sensory method on indicators according to DSTU 3718:2007 "Food concentrates. Sweet dishes, jellies, mousses, puddings, milk concentrates. General technical conditions". High-performance liquid chromatography was used to determine the micronutrient content. Results. We analysed such indicators of mousses as amino acid score and macronutrient content. The study of the amino acid composition showed that the consumption of 100 g of mousses "Cream-cheese" and "Strawberry" satisfies the daily human need in valine by 12.97% and 5.93% respectively. The developed products have a high content of all essential for the human body micronutrients, namely sulfur, calcium, phosphorus and potassium. We found that the shelf-life of mousses is 5 days at the temperature of 5 ± 1 °C in a glass container. Such microorganisms as bacteria of the Escherichia coli group, Staphylococcus aureus, Salmonella spp. were not detected during the entire shelf-life, that meets the requirements of regulatory documents and indicates the sanitary cleanliness and safety of the products. We have experimentally established the rational amount of collagen hydrolyzate food additive that is 3% by weight of the prescription composition of the product. Conclusions. We developed the mousse formulations comprised the supplement of a food additive of collagen hydrolyzate, which made it possible to obtain products balanced in biological value and with improved consumer properties, taking into account the norms for a person's daily need for basic macronutrients. We obtained products of high consumer quality and biological value by supplementation the recipe composition with a collagen hydrolyzate.

Rhizoma Coptidis is a popular phytomedicine for the treatment of type 2 diabetes in Asia, but its effective dose for diabetes treatment remains confused because of diverse origins. This study aimed to investigate the dose-response effects of Rhizoma Coptidis extract granules (RCEG), produced with standardized quality control, on hypoglycemic effects in patients with type 2 diabetes. We conducted a retrospective analysis of Chang Gung Research Database from January 01, 2008 to November 30, 2017. Outpatients visiting traditional Chinese medicine clinics and receiving RCEG for type 2 diabetes treatment were included. Plasma glucose, lipid, and other parameters were analyzed from 93 patients with a total of 737 visits within 60 weeks. Scatter plots with the LOESS analysis were used to explore the association between RCEG dose and hypoglycemic effect. The minimal effective dose was chosen to divide the study population into the high-dose and low-dose RCEG groups. Non-parametric tests were used for between-group and within-group comparisons. The multivariate nonlinear mixed-effects model was applied to access the effect of treatment length and groups simultaneously on the change of HbA1c and fasting plasma glucose. The “arule” package in R was used to present the network diagram of RCEG and other co-prescriptions. We first discovered a significant relationship between RCEG dose and HbA1c reduction when the dose reached 0.08 g/kg/day or higher. We thus defined 0.08 g/kg/day of RCEG as the minimum effective dose, and a threshold to separate patients into the high-dose (≥0.08 g/kg/d) and low-dose (<0.08 g/kg/d) RCEG groups. In the high-dose RCEG group, a significant decrease in total cholesterol and a trend toward triglyceride reduction were also noted. Patients more effectively responded to RCEG treatment if they had a higher initial HbA1c level, higher heart rates, better liver function tests, and better tolerance to the higher dose and treatment duration of RCEG. In addition, digestive/tonic/dampness draining formulas and blood regulation recipes were two of the most frequent co-prescriptions with RCEG. This study concluded that RCEG at a dose exceeding 0.08 g/kg/d had beneficial effects on glycemic and lipid control, without showing nephro- or hepatotoxicity, in patients with type 2 diabetes.