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  2. Paracetamol - Wikipedia

    en.wikipedia.org/wiki/Paracetamol

    Paracetamol's bioavailability is dose-dependent: it increases from 63 % for 500 mg dose to 89 % for 1000 mg dose. [6] Its plasma terminal elimination half-life is 1.9–2.5 hours, [ 6 ] and volume of distribution is roughly 50 L. [ 132 ] Protein binding is negligible, except under the conditions of overdose, when it may reach 15–21 %. [ 6 ]

  3. Lidocaine - Wikipedia

    en.wikipedia.org/wiki/Lidocaine

    A lower dose may be required in those with liver problems. [7] It is generally safe to use in those allergic to tetracaine or benzocaine. [8] Lidocaine is an antiarrhythmic medication of the class Ib type. [7] This means it works by blocking sodium channels thus decreasing the rate of contractions of the heart.

  4. Xylitol - Wikipedia

    en.wikipedia.org/wiki/Xylitol

    Xylitol is poisonous to dogs. [8] Ingesting 100 milligrams of xylitol per kilogram of body weight (mg/kg bw) causes dogs to experience a dose-dependent insulin release; depending on the dose it can result in life-threatening hypoglycemia. Hypoglycemic symptoms of xylitol toxicity may arise as quickly as 30 to 60 minutes after ingestion.

  5. Uric acid - Wikipedia

    en.wikipedia.org/wiki/Uric_acid

    In human blood plasma, the reference range of uric acid is typically 3.4–7.2 mg per 100 mL(200–430 μmol/L) for men, and 2.4–6.1 mg per 100 mL for women (140–360 μmol/L). [34] Uric acid concentrations in blood plasma above and below the normal range are known as, respectively, hyperuricemia and hypouricemia .

  6. Maize - Wikipedia

    en.wikipedia.org/wiki/Maize

    Immature maize shoots accumulate a powerful antibiotic substance, 2,4-dihydroxy-7-methoxy-1,4-benzoxazin-3-one , which provides a measure of protection against a wide range of pests. [36] Because of its shallow roots, maize is susceptible to droughts, intolerant of nutrient-deficient soils, and prone to being uprooted by severe winds. [37]

  7. Curing (food preservation) - Wikipedia

    en.wikipedia.org/wiki/Curing_(food_preservation)

    The sugar added to meat for the purpose of curing it comes in many forms, including honey, corn syrup solids, and maple syrup. [14] However, with the exception of bacon, it does not contribute much to the flavor, [ 15 ] but it does alleviate the harsh flavor of the salt. [ 11 ]

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