Effect of flavors upon the stability of penicillin in oral penicillin-triple sulfonamide powders.
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Flavoring Agents↗
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Results for “PENICILLIN/preparation of”
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The effect of glycerol on the biosynthesis of benzylpenicillin by the washed cells of Penicillium chrysogenum.
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Glycerol↗
Synthesis of penicillin V.
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Penicillin V↗
Penicillin production in corn steep media with continuous carbohydrate addition.
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Carbohydrates↗
A method of preparation of sulfur35 labeled penicillin in synthetic media.
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Humans↗
The effect of medium constituents on penicillin production from natural materials.
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Penicillins↗
Some factors influencing the production of certain biosynthetic penicillins.
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Penicillins↗
[Abstract of the address; a new method for preparation of penicillin].
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Penicillins↗
[Results with the improved oral penicillin of VEB Arzheimittelwerk, Dresden, East Germany].
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Germany, East↗
[Aqueous solution of electrocolloidal gold (grip-ionase) as a vehicle for penicillin].
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Gold↗
[Byproducts of the penicillin industry].
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Humans↗
[Ointment bases and ointments. II. Penicillin ointments].
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Ointment Bases↗
[Composition, digestibility and protein value of the mycelium of Penicillium notatum; a contribution on use of the by-products of penicillin production].
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Mycelium↗
[Present forms of penicillin preparations in Czechoslovakia].
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Czechoslovakia↗
[Recovery of N-ethylpiperidine in the cycle of penicillin G production].
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Biological Phenomena↗
[Further development of preparation of thixotropic depot penicillin].
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Penicillins↗
[Laboratory and clinical experiences with penicillin produced in Czechoslovakia].
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Czechoslovakia↗
The international reference preparation of penicillin K.
The International Reference Preparation of Penicillin K was established by the WHO Expert Committee on Biological Standardization at its fifth session, held in Geneva in 1951. Since the preparation is likely to be used for research only, no unit has been defined. The composition of the preparation, in terms of its activity against a strain of Bacillus subtilis, is penicillin K 89.9%, penicillin dihydro F 9.6%, and penicillin F 0.5%.
Penicillins↗