1 topshiriq. Poroshoklar tarkibidagi zaharli va kuchli ta’sir etuvchi moddalarni dozasini tekshiring.
Rp: Atropin sulfatdan 0,00025 Dozani tekshirish
Kodiendan 0,01 1.______________________
Kofein benzoat natriydan 0,05 YuBMD______YuSD______
Qand 0,25 BMD_______SD_________
Aralashtiring, poroshok hosil bo’lsin 2._______________________
Shunday dozalardan 12 ta bering YuBMD______YuSD______
Belgilang. 1ta poroshokdan kuniga 3 mahal BMD_______SD_______
3.______________________
YuBMD______YuSD_______
BMD_______SD__________
Quyidagi jadvalni to’ldiring.
T/R
|
Retsept(lotin tilida)
|
Dori moddalarning fizik-kimyoviy xossalari
|
Tayyorlanish texnologiyasi
|
Hisob kitob
|
1
|
Rp.:Atropini sulfatis
0,0002
Sacchari 0,3
Misce fiat pulvis
Da tales doses N10
Signa.1 por.3 m.i.
|
|
|
|
2
|
Rp: Strichnini nitratis 0,0005
Sacchari 0,3
Misce fiat pulvis
Da tales doses N10
Signa.1 por.3 m.i.
|
|
|
|
3
|
Rp: Codeini fosfatis 0,002
Sacchari 0,2
Misce fiat pulvis
Da tales doses N10
Signa.1 por.3 m.i.
|
|
|
|
Vaziyatli masalalar.
Oling: Atropin sulfatdan 0,0005
Sut qandidan 0,25
Aralashtiring, poroshok hosil bo‘lsin.
Shunday dozadan 6 dona bering.
Belgilang. Bitta poroshokdan 3 mahal ichilsin.
Farmatsevt sut qandini o‘lchab olib, unga oz-ozdan atropin sulfat poroshogini qo‘shib bordi. Bir xil massa hosil bo‘lguncha aralashtirdi. Hosil bo‘lgan massani 6 qismga bo‘lib, mumli qog‘ozga o‘radi va muhrladi. Tayyorlanish texnologiyasi to‘g‘rimi?
____________________________________________________________________________________________________________________________________________________________________________
____________________________________________________________________________________________________________________________________________________________________________
Talabaning jami o’zlashtirgan bahosi
_____(foizda) _____(bahoda)
___Mashg’ulot Sana________
5-Mavzu: Tuzlar, efir moylari va spirtda eruvchi moddalarni yig’malar tarkibiga kiritish.Yig’malar sifatini baholash.
1. Yig‘ma deb nimaga aytiladi?
____________________________________________________________________________________
2. Ichiladigan yig’malar nima deb ataladi?
_____________________________________________________________________________________
3.Yig‘malarni umumiy tayyorlanish texnologiyasini ayting.
_____________________________________________________________________________________
4. Yig‘malarni xususiy tayyorlanish texnologiyasini ayting
_____________________________________________________________________________________
1.topshiriq. Quyidagi keltirilgan retseptlarning pasportini va tayyorlash texnologiyasini keltiring
T/R
|
Retsept
|
Dori moddalarning fizik-kimyoviy xossalari
|
Tayyorlanish texnologiyasi
|
Hisob kitob
|
1
|
Rp.: Folium Sennae40,0
Natrii et Kalii tartratis
10,0
Fructum Anisi 10,0
Fructus Foeniculi 10,0
Florum Sambuci 30,0
Misce, fiant species
D.S. (osh q. 200 ml
qaynatilgan suv
bilan tayyorlang.
|
|
|
|
2
|
Rp.:Florum Chamo-
millae 30,0
Herbae Meliloti
40,0
Radicis Althaeae
30,0
Misce fiant specie
D.S. yig’ma
|
|
|
|
Dostları ilə paylaş: |
