Diprolene Ointment 30 g, Vaseline 30 g. is one used here for Diprolene the same ointment base as for Diprosone or another?
Diprolene Ointment 30 g, Vaseline 30 g. is one used here for Diprolene the same ointment base as for Diprosone or another?
Diprolene Ointment 30 g, Vaseline 30 g. is one used here for Diprolene the same ointment base as for Diprosone or another?
Diprolene Ointment 30 g, Vaseline 30 g. is one used here for Diprolene the same ointment base as for Diprosone or another?
Rifadine syrup is no longer available. Some people recommend using CERTA EXIPIENS. Is this the best solution or are there other possibilities, which are better?
Rifadine syrup is no longer available. Some people recommend using CERTA EXIPIENS. Is this the best solution or are there other possibilities, which are better?
How do I prepare the next composition?
How do I prepare the next composition?
How do I best prepare a deptropine citrate syrup?
How do I best prepare a deptropine citrate syrup?
Please advice regarding a solubility problem at next solution IG prescribed by an NKO specialist.
Please advice regarding a solubility problem at next solution IG prescribed by an NKO specialist.
Question concerning stability urea in ointments: from a colleague I heard that in the preparation of ointments containing urea these are better not to be warmed up too high.
Question concerning stability urea in ointments: from a colleague I heard that in the preparation of ointments containing urea these are better not to be warmed up too high.
Two types of morphine ampoules appear to be on the market. One species contains metabisulfite as anti-oxydance. The other contains methyl and propyl-parahydroxybenzoate. Can the 2 types be mixed
Two types of morphine ampoules appear to be on the market. One species contains metabisulfite as anti-oxydance. The other contains methyl and propyl-parahydroxybenzoate. Can the 2 types be mixed
I would like advice on the following preparation: Sugar 500 g, PEG 400 250 g, Water dipped. 20 ml
I would like advice on the following preparation: Sugar 500 g, PEG 400 250 g, Water dipped. 20 ml