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Comparative anti-ulcerogenic study of pantoprazole formulation with and without sodium bicarbonate buffer on pyloric ligated rat

机译：有和没有碳酸氢钠缓冲液的pan托拉唑制剂对幽门结扎大鼠的抗溃疡作用比较研究

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Bigoniya, Papiya; Shukla, A.; Singh, C. S.; Gotiya, P.;
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年度 2011
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1. Comparative anti-ulcerogenic study of pantoprazole formulation with and without sodium bicarbonate buffer on pyloric ligated rat [J] . Papiya Bigoniya, A. Shukla, C. S. Singh, Journal of Pharmacology and Pharmacotherapeutics . 2011,第3期

机译：有和没有碳酸氢钠缓冲液的pan托拉唑制剂对幽门结扎大鼠的抗溃疡作用比较研究
2. Comparative bioavailability study with two pantoprazole delayed-released tablet formulations administered with and without food in healthy subjects. [J] . Mendes FD, Patni AK, Reyer S, Arzneimittel-Forschung: =Drug Research . 2008,第3期

机译：在健康受试者中，两种含潘托拉唑的缓释片剂在有食物和无食物的情况下进行的生物利用度比较研究。
3. Relative bioavailability of new formulation of paracetamol effervescent powder containing sodium bicarbonate versus paracetamol tablets: a comparative pharmacokinetic study in fed subjects. [J] . Di-Girolamo G, Opezzo JA, Lopez MI, Expert opinion on pharmacotherapy . 2007,第15期

机译：含碳酸氢钠的对乙酰氨基酚泡腾粉新配方相对于扑热息痛片的相对生物利用度：一项针对进食对象的比较药代动力学研究。
4. Novel formulation of pantoprazole sodium enteric-coated tablets using various excipients [C] . S. Maleki, N. Jafary Omid, F. Abedin Dorkoosh Annual meeting exposition of the Controlled Release Society . 2010

机译：使用多种赋形剂的pan托拉唑钠肠溶片的新型制剂
5. Effects of nisin and buffered sodium citrate supplemented with sodium diacetate against Listeria monocytogenes on commercial beef frankfurters formulated without antimicrobials stored at 4 and 10°C in vacuum packages. [D] . Kumari, Shweta. 2008

机译：乳酸链球菌素和补充双乙酸钠的柠檬酸钠缓冲液对单核细胞增生性李斯特菌的影响对配制无抗生素的商品牛肉法兰克福香肠在4和10°C的真空包装中的影响。
6. Bioequivalence Study of Pantoprazole Sodium-HPBCD and Conventional Pantoprazole Sodium Enteric-Coated Tablet Formulations [O] . Sandesh P. Kamdi, Prashant J. Palkar 2013

机译：top托拉唑钠-HPBCD与常规Pan托拉唑钠肠溶片制剂的生物等效性研究
7. ABSTRACTudThe purpose of this research is to obtain an optimal formulations of Black mulberry leaves dried noodle product by using Design Expert Application with Design Mixture D-optimal method.udThis research was done with two phases. The preliminary procedures research is to determine levels of antioxidant activity, chlorophyll content, and the levels of tannin that was contained in black mulberry leaves, the black mulberry leaf flour, a pare fruits, and pare flour. Primary research is to determine the best formulation by using a Mixture Design Expert Design D-optimal method, for a purpose is to optimized the Black mulberry leaf dry noodle. Responses in this studies are a chemical analysis response by using a crude fiber analysis and protein analysis. Physical response is water absorption. Sensory response are color, flavor, and odor.udBlack mulberry leaves dried noodles was made from wheat flour, black mulberry leaf flour, and pare flour, other materials such as an eggs, water, salt, and sodium bicarbonate, of the 16 formulations that has offered to produce an optimal formulation based on desirability which contains 39.69 Flour,14.25 Black Mulberry Leaves flour, 3.06 Pare fruit and flour amounted, and other materials are 30 water, 10 eggs, 2 salt, and 1 sodium bicarbonate. The formulation has been result by program 11,05 crude fiber content, 12.93 protein, 274.31 water absorption, 4,31 for color attribute, 3,87 for taste attribute, and 3,71 for aroma attribute.ududKeyword: Black mulberry leaf dried noodles, optimization. [O] . Leti Nurlatifah Alumni, Yudi Garnida DS, Tantan Widiantara DS 2017

机译：抽象 ud本研究的目的是通过使用带有Design Mixture D-最优方法的Design Expert Application获得黑桑叶干面条产品的最佳配方。 ud这项研究分两个阶段进行。初步程序研究是确定抗氧化剂活性，叶绿素含量以及黑桑叶，黑桑叶粉，果皮和果皮中所含单宁的含量。首要研究是通过使用Mixture Design Expert Design D-optimal方法确定最佳配方，目的是优化黑桑叶干面条。本研究中的反应是通过使用粗纤维分析和蛋白质分析进行的化学分析反应。物理反应是吸水。感官反应是颜色，味道和气味。黑桑叶干面条由小麦粉，黑桑叶粉和削皮粉，鸡蛋，水，盐和碳酸氢钠等其他材料制成，这16种配方可根据需要提供最佳配方其中包含39.69％的面粉，14.25％的黑桑叶面粉，3.06％的去皮水果和面粉，其他材料是30％的水，10％的鸡蛋，2％的盐和1％的碳酸氢钠。该配方是通过程序11,05％的粗纤维含量，12.93％的蛋白质，274.31％的吸水率，4.31的颜色属性，3,87的味道属性和3,71的芳香属性得出的。 ud关键字：黑桑叶干面条，优化。
8. Internal Active Thermal Control System (IATCS) Sodium Bicarbonate/Carbonate Buffer in an Open Aqueous Carbon Dioxide System and Corollary Electrochemical/Chemical Reactions Relative to System pH Changes. [R] . Stegman, T. W., Wilson, M. E., Glasscock, B., 2014

机译：内部主动热控制系统（IaTCs）开放水相二氧化碳系统中的碳酸氢钠/碳酸盐缓冲液和相对于系统pH变化的推论电化学/化学反应。

Comparative anti-ulcerogenic study of pantoprazole formulation with and without sodium bicarbonate buffer on pyloric ligated rat

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