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De helpdesk bevat meer dan 1500 vragen en antwoorden over diverse galenische topics, allemaal aangeleverd door Prof. R. Kinget.
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2468 resultaten gevonden
Is there an incompatibility causing the pink discoloration of an ointment composed of 3 g salicylic acid, 8 g DMSO, and 20 g Efudix ointment?
What solution can be implemented for a formula containing 100 mg betamethasone valerate, 5 g salicylic acid, 5 g Tween 80, and ung emulsificans cum aqua up to 100 g, which remains stable in consistency but turns pink, without changing the concentration of the active ingredients?
How can the clumping observed when regularly preparing prescriptions of chlorhexidine in Beeler base be addressed, given that the cream eventually becomes smooth with vigorous mixing?
Regarding a prescription for a simplex shampoo with 5% salicylic acid and 5% L.C.D., why does the foam formation vary between different pharmacies, leading to patient non-compliance, and does using cetomacrogol 1000 as a solvent for salicylic acid (in a 3:1 ratio) reduce foaming, or are there specific preparation errors colleagues might be making that would provide a galenically sound explanation for the dermatologist?
How should a preparation consisting of 300 mg hydroquinone, 3 mg dexamethasone, and 30 mg tretinoin in a carbopol gel base up to 30 g be made, and what are the specific details regarding the potential addition of vitamin C, the use of an alternative gel base, or a different neutralization method?
What is the correct method to prepare a tar ointment containing 8 g iodine, 4 g potassium iodide (KI), 10 g Lanette, 10 g Pix liquida (coal tar), and Unguentum simplex up to 100 g, given that the amount of KI is half the amount of iodine instead of the usual double, in order to avoid precipitation?
How can a stable compounded mixture of enzymes, l-glutamine, and liquorice root be prepared, given that enzymes are best taken at the start of a meal for optimal digestion while l-glutamine has limited gastrointestinal stability and is ideally taken one hour before or two hours after eating, and are there any scientifically evidenced derivatives of glutamine that offer better stability than those currently found in commercial products?
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