Method for preparing colloidal solution of bismuth sodium tartrate
    2.
    发明申请
    Method for preparing colloidal solution of bismuth sodium tartrate 审中-公开
    酒石酸铋钠胶体溶液的制备方法

    公开(公告)号:US20050035177A1

    公开(公告)日:2005-02-17

    申请号:US10832084

    申请日:2004-04-26

    Inventor: Fernando Palafox

    Abstract: A method for preparation of a semitransparent colloidal solution of bismuth sodium tartrate generally comprises producing an aqueous solution of bismuth sodium tartrate; extracting a magma of bismuth sodium tartrate from the aqueous solution at a pH of approximately 2.2; and then dissolving the magma into a salting-in mixture. After addition of preservative and strength testing, the base solution is diluted to elixir strength. The elixir is then buffered to a pH range of about 7.2 to about 7.3 in order to maintain for an extended duration the semitransparent nature of the elixir.

    Abstract translation: 酒石酸铋钠半透明胶体溶液的制备方法一般包括制备酒石酸铋钠水溶液; 在大约2.2的pH下从水溶液中提取酒石酸铋钠的岩浆; 然后将岩浆溶解成盐析混合物。 加入防腐剂和强度试验后,将碱溶液稀释至酏剂强度。 然后将酏剂缓冲至约7.2至约7.3的pH范围,以便延长持续时间,以保持酏剂的半透明性质。

    Antacid
    8.
    发明授权
    Antacid 失效
    抗酸剂

    公开(公告)号:US5543153A

    公开(公告)日:1996-08-06

    申请号:US204574

    申请日:1994-03-01

    Abstract: A solid effervescent antacid formulation comprising as primary ingredients from about 35 to about 53 percent by weight of calcium carbonate, from about 0 to about 14 percent by weight of magnesium carbonate, from about 3.5 to about 7 percent by weight of a bicarbonate salt, from about 3.5 to about 7 percent by weight of malic acid and from about 21 to about 35 percent by weight of a bulking agent.

    Abstract translation: 固体泡腾抗酸剂制剂,其包含约35至约53重量%的碳酸钙,约0至约14重量%的碳酸镁,约3.5至约7重量%的碳酸氢盐的主要成分,来自 约3.5至约7重量%的苹果酸和约21至约35重量%的填充剂。

    Food products containing benzimidazole
    9.
    发明授权
    Food products containing benzimidazole 失效
    含有苯并咪唑的食品

    公开(公告)号:US5527548A

    公开(公告)日:1996-06-18

    申请号:US367190

    申请日:1995-01-13

    Abstract: A method for promoting digestibility of a food product having an acid character which, when ingested, causes stimulation and hypersecretion of gastric and/or duodenum mucosae. The method comprises incorporating into the food product a sufficient amount of benzimidazole or a benzimidazole compound of the formula: ##STR1## where X and Y independently represent an alkyl group, a phenyl group or a halogen atom and n=1 to 4.

    Abstract translation: PCT No.PCT / FR93 / 00716 Sec。 371日期1995年1月13日 102(e)1995年1月13日PCT PCT 1993年7月13日PCT公布。 第WO94 / 02035号公报 日期:1994年2月3日。一种用于促进具有酸性特征的食品的消化率的方法,其在摄入时引起胃和/或十二指肠粘膜的刺激​​和分泌过多。 该方法包括向食品中加入足量的下式的苯并咪唑或苯并咪唑化合物:其中X和Y独立地表示烷基,苯基或卤素原子,n = 1-4。

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