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CFR |
21 CFR 347.10
Created by
admin on Sat Dec 16 15:08:31 GMT 2023 , Edited by admin on Sat Dec 16 15:08:31 GMT 2023
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| Code System | Code | Type | Description | ||
|---|---|---|---|---|---|
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SUB12013MIG
Created by
admin on Sat Dec 16 15:08:31 GMT 2023 , Edited by admin on Sat Dec 16 15:08:31 GMT 2023
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PRIMARY | |||
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8334LX7S21
Created by
admin on Sat Dec 16 15:08:31 GMT 2023 , Edited by admin on Sat Dec 16 15:08:31 GMT 2023
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PRIMARY | |||
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CHEMBL2108408
Created by
admin on Sat Dec 16 15:08:31 GMT 2023 , Edited by admin on Sat Dec 16 15:08:31 GMT 2023
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PRIMARY | |||
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8334LX7S21
Created by
admin on Sat Dec 16 15:08:31 GMT 2023 , Edited by admin on Sat Dec 16 15:08:31 GMT 2023
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PRIMARY | |||
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DB11578
Created by
admin on Sat Dec 16 15:08:31 GMT 2023 , Edited by admin on Sat Dec 16 15:08:31 GMT 2023
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PRIMARY | |||
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FAT, HARD
Created by
admin on Sat Dec 16 15:08:31 GMT 2023 , Edited by admin on Sat Dec 16 15:08:31 GMT 2023
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PRIMARY | Description: A white, brittle, unctuous mass; almost odourless. Solubility: Practically insoluble in water; freely soluble in ether R; slightly soluble in ethanol (~750 g/l) TS. Category: Suppository base.Storage: Hard fat should be kept in a well-closed container, protected from light, and stored at a temperature not exceeding 5 ?C below the melting range. Additional information: On warming, hard fat melts to a colourless to slightly yellow liquid. On shaking the molten material with an equal quantity of hot water, forms a white emulsion. Note: For certain applications, it may be necessary to comply with more restrictive specifications.Definition: Hard fat is a mixture of mono-, di- and triglyceride esters of higher saturated fatty acids (C10H20O2 to C18H36O2). | ||
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1368196
Created by
admin on Sat Dec 16 15:08:31 GMT 2023 , Edited by admin on Sat Dec 16 15:08:31 GMT 2023
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PRIMARY | RxNorm |
All of the following components must be present:
ACTIVE MOIETY
