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The USP Controlled Room Temperature is a series of United States Pharmacopeia guidelines for the storage of pharmaceuticals; [1] the relevant omnibus standard is USP 797. [2] [3] Although 100% compliance remains challenging for any given facility, [4] the larger protocol may be regarded as constituting a form of clean room [5] which is included in a suite of best practices.
The USP is published in a combined volume with the National Formulary (a formulary) as the USP-NF. [2] If a drug ingredient or drug product has an applicable USP quality standard (in the form of a USP-NF monograph), it must conform in order to use the designation "USP" or "NF".
Split pea soup was treated using the Dole aseptic machine at the following dosage: heat time of 140–146 °C (280–290 °F) for 3.53 seconds, hold time of 8.8 seconds, and cooling to 32 °C (90 °F) in 14.0 – 17.0 seconds, compared to the normal processing time of 40–70 minutes at 115–121 °C (240–250 °F). The lack of consumer ...
In United States Pharmacopeia (USP) General Chapter <711> Dissolution, there are four dissolution apparatuses standardized and specified. [6] They are: USP Dissolution Apparatus 1 – Basket (37 °C ± 0.5 °C ) USP Dissolution Apparatus 2 – Paddle (37 °C ± 0.5 °C) USP Dissolution Apparatus 3 – Reciprocating Cylinder (37 °C ± 0.5 °C)
In contrast, ambient temperature is the actual temperature, as measured by a thermometer, of the air (or other medium and surroundings) in any particular place. The ambient temperature (e.g. an unheated room in winter) may be very different from an ideal room temperature. Food and beverages may be served at "room temperature", meaning neither ...
The U.S. Food and Drug Administration (FDA) announced a new definition of “healthy” food for the first time in 30 years. The new definition will apply to manufacturers who want to call their ...
A new rule from the Food and Drug Administration (FDA) will update what it means for food to be labeled “healthy” for the first time in 30 years, a move that aligns with current nutrition ...
Candy isn't always bad for you -- 14-year-old Aline Morse created a holiday lollipop that turned into a booming business. What started out as an in-home experiment has transformed Zollipop, a ...