Calculations: Calculate the quantity of each ingredient. Note: For the suppository base, calculate the volume (
Posted: Wed Apr 20, 2022 8:43 am
Calculations: Calculate
the quantity of each ingredient. Note: For the
suppository base, calculate the volume (mL) and weight (g) of each
ingredient. HOW TO SOLVE??
Lactose 75 mg Suppositories (PEG Base)
Master Formulation Record: Lactose 75 mg Rectal
Suppositories
Master Formula: PEG Base
Polyethylene
glycol (PEG) 400
MW 70%
Polyethylene
glycol (PEG) 4500
MW 30%
To
make x,
2-mL suppositories
Master Formula: Lactose 75 mg PEG Base Rectal
Suppositories
Lactose anhydrous powder, USP
(API) x
PEG 400-4500 (70/30) Suppository
Base 2
mL
To
make 1
suppository
Compounding Record: Lactose 75 mg PEG Base Rectal
Suppositories: 10 suppositories
Ingredient/Component
Master Formula
(g, mL, ea)
Calculated Quantity
(g, mL, ea)
Lactose anhydrous powder
Polyethylene Glycol (PEG) 400-4500 Suppository Base
2 mL
To make
1 suppository
10 suppositories
Calculations: Calculate
the quantity of each ingredient. Note: For the
suppository base, calculate the volume (mL) and weight (g) of each
ingredient.
the quantity of each ingredient. Note: For the
suppository base, calculate the volume (mL) and weight (g) of each
ingredient. HOW TO SOLVE??
Lactose 75 mg Suppositories (PEG Base)
Master Formulation Record: Lactose 75 mg Rectal
Suppositories
Master Formula: PEG Base
Polyethylene
glycol (PEG) 400
MW 70%
Polyethylene
glycol (PEG) 4500
MW 30%
To
make x,
2-mL suppositories
Master Formula: Lactose 75 mg PEG Base Rectal
Suppositories
Lactose anhydrous powder, USP
(API) x
PEG 400-4500 (70/30) Suppository
Base 2
mL
To
make 1
suppository
Compounding Record: Lactose 75 mg PEG Base Rectal
Suppositories: 10 suppositories
Ingredient/Component
Master Formula
(g, mL, ea)
Calculated Quantity
(g, mL, ea)
Lactose anhydrous powder
Polyethylene Glycol (PEG) 400-4500 Suppository Base
2 mL
To make
1 suppository
10 suppositories
Calculations: Calculate
the quantity of each ingredient. Note: For the
suppository base, calculate the volume (mL) and weight (g) of each
ingredient.