1. General information 1.1 General information the object.The scientific name, chemical name or common name.-Features of the raw materials (characteristic).-Physical properties such as hardness chemical pH molecular weight.-Identify the geographic origin/source of the raw material.-Identify the best of the available raw materials.-How to control the consistency of the quality of raw materials and how to check (because it affects the quality and quantity of the raw material.) 1.2 General information of the products.-Product features-Component of the formula for the product.-The purpose of use of the product. 1.3 quality and standard (specification) of the material and/or products.-Features-Stability-Effect/impact on the body (if any).-The quantity of active ingredients-Specific requirements (e.g., toxins)-Residual solvent-Strange substances contamination definitions (impurities).-Microbial requirements.-Any other information (e.g., sensitive to light. The heat-resistant)-The identity and purity 1.4 preservation• Storage-Shelf life 1.5 usage data feed-Detailed usage (specify number of years/Futaba)-Features: intended duration target consumer group.-Consumption (consumption data).Security information, such as a case report or unwanted symptoms. 1.6 in case of imports from a foreign country (countries). Route 1.7/synthesis/extraction-Preparation/production methods.-The type and concentration of the solvent used to extract. Important substances or groups of substances that types derived from the extraction (if possible). The ratio between the quantity of raw materials used at 1 g per extract (extract ratio) for a raw extracts. 1.8 basic information about chemicals used in production.-Chemical name (Chemical name, CAS No., INS No.)-Chemical features-Physical properties, chemical-Quality and standard (specification). 1.9 how monitoring-Specify the primary method of monitoring elements. Compounds or compounds (marker) and indicators both qualitative and case watae.-The method of purification How to determine the purity and the purity of the product information that is produced by microorganisms. 1.10 characteristics/recommendations in the consumed.-The quantity, one unit of consumption (metric)-Frequency (per day)-How to prepare/update konboriphok-Consumer target group.-A warning2. safety information 2.1 biochemical characteristics (if any).-Absorption, distribution, and the driving out of the body.-Changes of substance (Biotransformation).-Effect of enzymes and other chemical-Engine and lifestyle products in food (food and fate of the reaction). 2.2 studies in toxicology-Acute toxic-Chronic poisoning (in case there are no chronic toxicity study. At the very least there must be clinical study in regular team) 2.3 safety studies of microbial purity-A safety assessment (Mycotoxins, such as generating toxic Biogenic amines), Hemolytic activity.-Receiving and checking the spread of drug resistant traits and drug resistant patterns, creating bile salt D-lactate, deconiugation).Evaluation of the sensitivity of the way Boris meta hotel. 2.4 specific toxicity studies such as toxic to the genetic. The various organ systems, poison Poison causing mutations Poison candy construction wirup etc (only if there is an indication). 2.5 other education such as allergy-causing effects, etc.-Construction, phum lost.Study on the other side.Likely to cause the disease. 2.6 human studies (clinical or epidemiology) (if applicable).3. information on nutrition (nutritional data).-Nutritional value-To inhibit the inhibit absorption of nutrients
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