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Ciprofloxacin is 1-cyclopropyl-6-fluoro-1,4-dihydro-4-oxo-7-(1-piperazinyl)-3-quinolinecarboxylic acid. Its empirical formula is C 17 H 18 FN 3 O 3 and its molecular weight is 331.4 g/mol. It is a faintly yellowish to light yellow crystalline substance. [68] Ciprofloxacin hydrochloride is the monohydrochloride monohydrate salt of ciprofloxacin ...
Café con leche can be clarito or manchado (light, more milk) or oscurito (dark, less milk). [6] Sometimes a little salt is added. [6] Café con leche is typically served hot, but can also be made iced. Whole dairy milk is the usual, but other types of dairy and non-dairy milks can be used, with a change in taste and texture. [3]
Norfloxacin, sold under the brand name Noroxin among others, is an antibiotic [1] [2] that belongs to the class of fluoroquinolone antibiotics.It is used to treat urinary tract infections, gynecological infections, inflammation of the prostate gland, gonorrhea and bladder infection.
Ciprofloxacin, a fluoroquinolone antibiotic, has shown in vitro activity against many Gram-positive and Gram-negative bacteria including Staphylococcus aureus, Streptococcus pneumoniae, Haemophilus influenzae, Moraxella catarrhalis, and Pseudomonas aeruginosa.
Ciprofloxacin/celecoxib or PrimeC is a fixed-dose combination of ciprofloxacin and celecoxib developed for ALS. [1] [2] References This page was last edited on 15 ...
"Milk is loaded with micronutrients that we need each day to feel our best, including Vitamin A, Vitamin B12, calcium, magnesium and zinc," Werner says. A milk craving may be a sign that you're ...
Spanish dulce de leche and Portuguese doce de leite (Portuguese: [ˈdosi dʒi ˈlejtʃi]) mean "sweet [made] of milk".Other names in Spanish include manjar ("delicacy"), arequipe and leche quemada ("burnt milk", a term popular in Mexico); also in Mexico and some Central American countries dulce de leche made with goat's milk is called 'cajeta'.
A cortado is a Spanish beverage consisting of espresso mixed with a roughly equal amount of warm milk to reduce the acidity, [1] [2] although the exact ratios have considerable regional variation. [3] The milk in a cortado is steamed, but not frothy and "texturized" as in many Italian coffee drinks. [4] The cortado is commonly served all over ...