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Homeopathic name Substance Common name Aconite [1]: Aconitum napellus: Monkshood, monk's blood, fuzi, wolf's bane Aesculus hippocastanum [1]: Aesculus hippocastanum
The following is a list of traditional Chinese medicines. There are roughly 13,000 medicinals used in China and over 100,000 medicinal prescriptions recorded in the ancient literature. [1] Plant elements and extracts are the most common elements used in medicines. [2]
Most of these diseases can spread from cat to cat via airborne pathogens or through direct or indirect contact, while others require a vector such as a tick or mosquito. Certain infectious diseases are a concern from a public health standpoint because they are a Feline zoonosis and transmittable to humans.
amitriptyline – tricyclic antidepressant used to treat separation anxiety, excessive grooming dogs and cats; amlodipine – calcium channel blocker used to decrease blood pressure; amoxicillin – antibacterial; apomorphine – emetic (used to induce vomiting) artificial tears – lubricant eye drops used as a tear supplement
Acute use (1–3 days) yields a potency about 1.5× stronger than that of morphine and chronic use (7 days+) yields a potency about 2.5 to 5× that of morphine. Similarly, the effect of tramadol increases after consecutive dosing due to the accumulation of its active metabolite and an increase of the oral bioavailability in chronic use.
Ivermectin is an antiparasitic drug. [7] After its discovery in 1975, [8] its first uses were in veterinary medicine to prevent and treat heartworm and acariasis. [9] Approved for human use in 1987, [10] it is used to treat infestations including head lice, scabies, river blindness (onchocerciasis), strongyloidiasis, trichuriasis, ascariasis and lymphatic filariasis.
In pharmacology, potency or biological potency [1] is a measure of a drug's biological activity expressed in terms of the dose required to produce a pharmacological effect of given intensity. [2]
This is a list of antioxidants naturally occurring in food. Vitamin C and vitamin E – which are ubiquitous among raw plant foods – are confirmed as dietary antioxidants, whereas vitamin A becomes an antioxidant following metabolism of provitamin A beta-carotene and cryptoxanthin.