Packing2-10ml ampoule or 5-30, 50ml, 100ml bottle
Each ml contains Enrofloxacin 100 mg.
Enrofloxacin is a used to treat infections in animals caused by . Enrofloxacin belongs to a general class of antibiotics known as fluoroquinolones. Other related drugs in this class include ciprofloxacin. Enrofloxacin is thought to inhibit the synthesis of DNA within the bacteria, resulting in bacterial death. Enrofloxacin can only be obtained from a veterinarian or by pres cription from a veterinarian.
Indicated for infections caused by various kinds of sensitive bacteria or mixed infections.
1) Yellow scour of newborn pigs (under 7 days old) and white scour (under 1 mouthold) caused by E. coli
2) Hemorrhagic enteritis, diarrhea, alimentary toxicosis, typhoid fever or paratyphoid fever caused by sensitive bacteria, as well as secondary infections caused by epidemic diarrhea
3) Common scour, lamb dysentery and pasteurellosis caused by sensitive bacteria
4) Swine streptococcosis and hydropsy caused by E. coli
5) Swine enzootic pneumonia, atrophic rhinitis, pneumonia and bronchitis
6) White diarrhea, colibacillosis, fowl cholera and chronic respiratory disease
Pharmacological action: N/A
Usage and administration:
Intramuscular injection, a single dose of 0.2ml/kg body weight for cattle, sheep, pigs, fowls and deer, and 0.2ml/kg body weight for dogs and rabbits for one treatment period. Curative effect can be achieved after one injection. For severe infections one more injection can be added 24 hours after the first injection. Animals with serious dehydration can be treated concurrently with oral rehydration salt. Halve the dosage for prophylactic treatments.
Side effect and contraindication:
Enrofloxacin and the other fluroquinolone antibiotics can cause developmental cartilage abnormalities. As a consequence most veterinarians try to avoid these drugs in young animals.
Animals with severe kidney or liver problems may need a reduced dose of enrofloxacin. Hydration should be monitored and fluid therapy used in animals at risk for dehydration. Enrofloxacin should be used with caution or avoided in animals at risk for seizures. This drug is not used in humans due to central nervous system stimulation. Enrofloxacin should not be used for regional antibiotic perfusion because it is too irritating and will cause vasculitis.
Cattle 14 days, pig 10 days.
Storage and expired time：
Tightly sealed and store in a cold place, avoid lights.
Dr Chris goes through the health headlines.
What is vitamin B12, where do you get it and what depletes it? What are the best sources of vitamin B12? If you got a blood test and they told you your B12 was low, it doesn’t mean anything. Serum B12 levels do not reflect true B12 levels since most B12 in the body is stored in the liver and blood tests do not determine stored B12 levels.
B12 is stored in the body for years and years and the odds are that in that time, you will accumulate more B12.
Vitamin B12 is basically bacteria poop. In the natural world, (the way we were designed to live), you would pull a carrot out of the ground, brush it off and eat it. There would be little bits of dirt and millions of microscopic organisms all over that carrot. B12! Do you actually think in the 5-7 years B12 stays in your body, you are not going to be exposed to some dirt and bacteria? Heck, even your own gut bacteria, (your probiotics) produce some B12.
They say vegetarians and vegans need to supplement B12 because they don’t eat meat. That’s another joke. 90 percent of America is meat eaters and 60 percent of America is deficient in B12, … so how come half the meat eaters are low in B12? Well lets look at why meat eaters sometimes have more B12. It’s not rocket science. Meat is rotting flesh. There’s a lot of nasty bacteria in meat. The minute anything is killed- plant or animal, it starts to decay. Decaying meat requires more aggressive and dangerous bacteria than plants. If you lived in nature only eating plants, you’d be getting more than enough B12.
There’s even some B12 in my green formula. Seaweed is a great source of B12. Those of you who get my Sea Moss, haha- what an experience when you open that bag huh? All dirty and smelly. What a nasty fishy smell. That’s what stuff is like when you take it fresh right out of the ocean. It’s FULL of B12. Even after washing and soaking it multiple times, there is still B12 stuck in the tiny pores. There’s B12 in nutritional yeast, even kale and farm produce that still has some dirt stuck in the cracks. Remember also, you have 5 pounds of beneficial bacteria in your gut which also produces some B12. You can feed them and make them stronger by eating more fiber- that’s what they love to eat. Then there’s fermented and cultured foods- a GREAT source of B12. Every little bit adds up. And since it stays in your body for years, odds are you are getting enough B12.
Now it’s possible that you may actually be low in B12. So the REAL question isn’t “where do I get B12”,…it should be “what’s robbing me of B12 and how can I stop it?” The answer to all of your health issues should not be “what do I take” but “what do I STOP doing that’s causing the problem in the first place”, otherwise you are simply trying to patch holes in a sinking ship.
The first place to look is your stomach. B12 is acid dependent for absorption. Older people have B12 issues not because they don’t have enough B12 in their body, but because it can’t ABSORB properly because stomach acidity declines with age.
Bread, bagels and other wheat products absorb stomach acid like a sponge. They also turn into simple sugars which feeds candida yeast and H Pylori which radically deplete stomach acid. Antacids, baking soda and alkaline water cancels out stomach acid. Most people have low stomach acid as a result from not knowing what and how to eat. Almost everybody, even raw foodists are sugar addicts and they choose what to eat based on how it tastes, not what they really need, resulting in a body that doesn’t work right. Ok, anyway, if you want B12 to absorb, you need strong stomach acid for for that you need to cut down on bread and sugar and start adding more bitter things to your diet.
You can rebuild stomach acid by using more acids in your diet like apple cider vinegar, lemon etc, and also sea salt, B-complex vitamins and 50 mg zinc with meals, plus bitter greens like arugula, endives, watercress etc and also my liver formula. Do NOT drink alkaline water! This speeds up the whole mess of weakening stomach acid, nutrient absorption, lower B12 etc.
Another thing that lowers stomach acid is adrenal burnout, the biggest factors being stress and stimulants- coffee, energy drinks, sugar, stuff like that. You can strengthen your adrenals with adaptogenic herbs like licorice root, ashwagandha, schizandra berry, astragalus, jiaogulan, nettle leaf and alma berry. You can get your own or simply get my Adrenal kit where I put the herbs together for you.
As B12 pills go, sublingual methylcobalamin is the kind you want, not cyanocobalamin. Sure you can pop a B12 pill. But listen to what I’m saying. Simply taking a pill is not going to necessarily make you any better if you don’t stop doing what’s causing the problem in the first place!
Stop trying to hide symptoms and get rid of the cause. That’s the only real road to true health.
Vegetarians do not need meat to get Vitamin B12