First, the grape juice: 1, raw materials to solve. Use grapes with large grain thickness, full ripeness, and no pests and diseases. Rinse with clean water. Remove stems, place them in a clean aluminum pot, squeeze them by hand or crush them with a flat-bottom teacup. 2. Preparation of fruit juice: The aluminum pan with raw materials is placed on a fire and heated. The temperature is controlled at about 70° C. After 5 minutes, the broken pulp in the pan is poured into a 4-layer gauze and filtered, and squeezed by hand. Press to increase juice rate. 3, after the juice solution. The prepared grape juice is added with 200-300 grams of sugar per kilogram, stirred uniformly, placed on the fire, and sterilized at 80-85° C. for 20 minutes. While sterilizing, the bottle used to hold the grape juice is placed in another pot for sterilization. After the juice is sterilized, it is bottled hot, tightened tightly, and then placed in 80°C water for 20 minutes to sterilize and remove the natural cooling. 2. Grape preserves: Wash large white grapes, separate the seeds with a pin, and then cook in sugar water. At the beginning, use slow fire to boil, gradually increase the heat, continue to stir, continue to the basic dry. Add appropriate amount of citric acid before removing the fire, and add appropriate amount of vanillin according to the desire for savory flavor, and mix it after cooling. Third, the grape jelly: Wash the ripe grape fruit, placed in a deep utensils, add water and boil until the whole peel cracking and out of the juice and then filtered with a fine sieve. Add 0.5 kg of sugar and 250 g of water to 0.5 kg of juice, and cook until the jelly is formed. Fourth, Hong grape: 1, the choice of materials: the use of thick meat, large grain, seed less grapes, seven mature harvest, remove disease, insects, hurt fruit. 2, pickled: the selected grapes with 10% salt water marinate for 2 days until the skin color yellow, remove, drain out of salt water, and then a layer of grapes layer salted for 5 days, remove the sun to become fruit bad ( Salt cream on the outside, can be retained for a long time). 3, desalting: Before processing, put the grapes in cold water and soak for 1 day, and then rinse with flowing water until the taste is slightly salty, in the sun to dry to half dry. 4, dipping material: the first batch of water, the licorice 5 kg chopped, add water to savor (about 15-20 minutes to boil), add sugar 15 kg, 40 grams of saccharine, 0.5 grams of vanillin, dubbed 100 kilograms of spices Water, stand by. Thereafter, 2/3 of the fragrance water was taken out, and the semi-dried grapes were badly immersed so that they fully absorbed the feed water to saturation and were taken out for exposure. Then pour the remaining 1/3 of the spice water into the vine-poor spice water and add an appropriate amount of sugar to enhance the flavor. After that, the sun-dried grapes were immersed in aroma water, so that the aroma and sweetness were immersed therein and then dried. So repeated several times, when the sun is not viscous, mix some refined vegetable oil to maintain a certain degree of moisture. 5. Finished product: The prepared fragrant grape is dark amber or brown in color, shiny, and the particles are intact and uniform. The texture is soft, slightly moist, sweet, sour and salty, and the aroma is strong. The water content is below 18%.
Antimalarial & Antiparasitic
Antimalarial:
Antimalarial
medications, also known as antimalarials, are designed to prevent or cure
malaria. Such drugs may be used for some or all of the following:
Treatment of
malaria in individuals with suspected or confirmed infection
Prevention of
infection in individuals visiting a malaria-endemic region who have no immunity
(Malaria prophylaxis)
Routine
intermittent treatment of certain groups in endemic regions (Intermittent
preventive therapy)
Some antimalarial
agents, particularly chloroquine and hydroxychloroquine, are also used in the
treatment of rheumatoid arthritis and lupus-associated arthritis.
Current practice
in treating cases of malaria is based on the concept of combination therapy,
since this offers several advantages, including reduced risk of treatment
failure, reduced risk of developing resistance, enhanced convenience, and
reduced side-effects. Prompt parasitological confirmation by microscopy, or
alternatively by rapid diagnostic tests, is recommended in all patients
suspected of malaria before treatment is started. Treatment solely on the basis
of clinical suspicion should only be considered when a parasitological
diagnosis is not accessible.
Antiparasitic:
Antiparasitics are
a class of medications which are indicated for the treatment of parasitic
diseases, such as those caused by helminths,amoeba, ectoparasites, parasitic
fungi, and protozoa, among others. Antiparasitics target the parasitic agents
of the infections by destroying them or inhibiting their growth;[4] they are
usually effective against a limited number of parasites within a particular
class. Antiparasitics are one of the antimicrobial drugs which include
antibiotics that target bacteria, and antifungals that target fungi. They may
be administered orally, intravenously or topically.
Broad-spectrum
antiparasitics, analogous to broad-spectrum antibiotics for bacteria, are
antiparasitic drugs with efficacy in treating a wide range of parasitic infections
caused by parasites from different classes.
Antimalarial Drugs,Artemether Lumefantrine,Antiparasitic Drugs,Mebendazole Tablets
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