Pigmented millet identification tips

In the farmers' market, some dyed millet was found for sale. The so-called dyeing refers to the occurrence of mildew in millet and loss of food value. Speculators rinse it and then dye it with yellow pigment to make it yellowish in color and deceive the buyer. People eat this dyed yellow rice and it hurts the body.

From the sensory point of view, the color of the fresh millet is uniform, golden yellow and full of luster; the dyed millet has a dark yellow color, lacks luster, and looks the same as the grain. From the odor, the fresh millet has the normal smell of rice; after the dyed millet, it smells of a pigment, and curcumin has a turmeric smell. By washing with warm water, the color of the fresh millet is not yellow; when the dyed millet is washed with warm water, the water color is yellow.

[Composition]

The main component of this preparation is human immunoglobulin, which is prepared by cold ethanol fractionation of human plasma from healthy donors. The manufacturing process contains a step to remove anticomplementary activity and a dual viral inactivation process. It contains a suitable amount of glucose or maltose as stabilizer (see table below), but does not contain any antiseptic or antibiotic. The distribution of IgG subclasses is close to the serum level of normal subjects and maintains the bioactivity of Fc fragment of IgG.

[Indications]

1. Primary agammaglobulinemia, such as X-linked hypogammaglobulinemia, common variant immunodeficiency diseases, immunoglobulin G subclass deficiency, etc.

2. Secondary immunoglobulin deficiency diseases, such as severe infection, septicemia of newborn, etc

3. Autoimmune diseases, such as primary thrombocytopenic purpura, Kawasaki disease

Intravenous Injection Of Human Immunoglobulin

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