Search results
Results from the WOW.Com Content Network
D5LR (5% dextrose in lactated Ringer solution) D50 – 50% dextrose in water; The percentage is a mass concentration, so a 5% glucose/dextrose solution contains 50 g/L of glucose/dextrose (5 g per 100 ml). This usage is imprecise but widely used, as discussed at Mass concentration (chemistry) § Usage in biology. Glucose provides energy 4 kcal ...
This page was last edited on 8 March 2014, at 14:49 (UTC).; Text is available under the Creative Commons Attribution-ShareAlike 4.0 License; additional terms may ...
Urea cream is indicated for debridement and promotion of normal healing of skin areas with hyperkeratosis, particularly where healing is inhibited by local skin infection, skin necrosis, fibrinous or itching debris or eschar. [5] Specific condition with hyperkeratosis where urea cream is useful include: Dry skin and rough skin [5] Dermatitis [5]
A container with cream. Topical cream formulation is an emulsion semisolid dosage form that is used for skin external application. Most of the topical cream formulations contain more than 20 per cent of water and volatiles and/or less than 50 per cent of hydrocarbons, waxes, or polyethylene glycols as the vehicle for external skin application. [1]
[45] [46] Dextrose monohydrate is composed of approximately 9.5% water by mass; through the process of dehydration, this water content is eliminated to yield anhydrous (dry) dextrose. [40] Anhydrous dextrose has the chemical formula C 6 H 12 O 6, without any water molecule attached which is the same as glucose. [38]
Dextrose equivalent (DE) is a measure of the amount of reducing sugars present in a sugar product, expressed as a percentage on a dry basis relative to dextrose. The dextrose equivalent gives an indication of the average degree of polymerisation (DP) for starch sugars. As a rule of thumb, DE × DP = 120.
It can be taken as a dietary supplement in powder form, gel packets, energy drinks [6] or oral rinse. [19] [20] Maltodextrin has a high glycemic index of 110, compared to glucose (100) and table sugar (80). [21] In the United States, maltodextrin is considered a safe ingredient (GRAS) for food manufacturing. [5]
In confectionery and candy making, cream of tartar is commonly used as the acidulant, with typical amounts in the range of 0.15–0.25% of the sugar's weight. [8] The use of cream of tartar imparts a honey-like flavor to the syrup. [7]