Factory making Albendazole suspension Oral 2.5%*100ml,500ml,1L for Austria

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  • Price & Quotation: FOB Shanghai: Discuss in Person
  • Shipment Port: Shanghai, Guangzhou, Chongqing, Yiwu
  • MOQ(5ml,10ml): 30000 Bottles
  • MOQ(50ml,100ml): 5000 Bottles
  • MOQ(250ml,500ml): 2000 Bottles
  • MOQ: Powder/Bolus: 500 KG
  • Payment Terms: T/T, L/C
  • Product Detail

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    Factory making Albendazole suspension Oral 2.5%*100ml,500ml,1L for Austria Detail:

    Composition:

    Each millimeter of suspension contains 25mg albendazole

     

    Indication:

    For treatment and prevention of infestations with helminthes susceptible to albendazole in sheep, goats and cattle.

    Spectrum:

    A total spectrum anthelmintic for the treatment and control of all stages of G. L. Roundworms, lungworms, tapeworms (head and segment) and flukes in animals.

     

    Caution:

    1) Do not under dose

    2) Do not treat animals during first month of pregnancy

     

    Withdrawal time:

    1) Meat: 15 days before slaughter

    2) Milk: 5 days before consumption

     

    Dosage:

    1) For treatment gastro intestinal worms, lung worms, tape worms

    2) Sheep and goat: 6ml each 30kg body weight

    3) Cattle: 30ml each 100kg body weight

    4) For treatment liver flukes

    5) Sheep and goat: 9ml each 30kg body weight

    6) Cattle: 60ml each 100kg body weight

     

    Validation: Two years

     

    Storage:

    Store in a cool, dry, dark place under 40℃. 

     

     


    Product detail pictures:

    Factory making
 Albendazole suspension Oral 2.5%*100ml,500ml,1L for Austria detail pictures

    Factory making
 Albendazole suspension Oral 2.5%*100ml,500ml,1L for Austria detail pictures


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    4 zucchini, sliced long, flat, and ¼ inch thick
    2 medium tomatoes, sliced 1/8 inch thick
    handful of spinach, chopped
    Pizza Sauce:

    4 medium tomatoes
    1/2 C Extra Virgin Olive Oil
    ½ Medium Onion, finely chopped
    2 Tbs Basil, finely chopped
    1 Clove garlic
    1 tsp Sea Salt
    1 Tbs dried red pepper flakes
    1 lemon, juiced
    Place all ingredients in a blender. Blend well. Serve immediately or dehydrate at 115° F for 4 hours.

    Cheese:
    1 C Cashews soaked
    1 C Water
    ½ C lemon juice
    ½ C Nama Shoyu or Braggs Amino Acid
    ½ tsp sea salt
    Combine all ingredients in a blender or food processor. Mix and add water slowly to reach a fluffy texture.

    Final assembly:

    Lay 4 slices of zucchini side by side in a glass baking dish. Cover evenly ricotta, spinach, then pizza sauce. Place another layer of zucchini on top. Cover evenly with ricotta, sliced tomatoes, and another layer of pizza sauce. Dehydrate at 145 F for 3 hours Reduce to 115 F for 6 to 8 hours or serve immediately.

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