![]() Intralipid® 20% (A 20% Intravenous Fat Emulsion) has an osmolality of approximately 350 mOsmol/kg water (which represents 260 mOsmol/L of emulsion) and contains emulsified fat particles of approximately 0.5 micron size. Glycerin is chemically designated C3H8O3 and is a clear colorless, hygroscopic syrupy liquid. R3 is primarily either the choline or ethanolamine ester of phosphoric acid. These phospholipids have the following general structure:Ĭontain saturated and unsaturated fatty acids that abound in neutral fats. Purified egg phosphatides are a mixture of naturally occurring phospholipids which are isolated from the egg yolk. The major component fatty acids are linoleic acid (44-62%), oleic acid (19-30%), palmitic acid (7-14%), α-linolenic acid (4-11%) and stearic acid (1.4-5.5%).1 These fatty acids have the following chemical and structural formulas: ![]() The soybean oil is a refined natural product consisting of a mixture of neutral triglycerides of predominantly unsaturated fatty acids with the following structure:Īre saturated and unsaturated fatty acid residues. In addition, sodium hydroxide has been added to adjust the pH so that the final product pH is 8. It is made up of 20% Soybean Oil, 1.2% Egg Yolk Phospholipids, 2.25% Glycerin, and Water for Injection. ![]() Intralipid® 20% (A 20% Intravenous Fat Emulsion) is a sterile, non-pyrogenic fat emulsion prepared for intravenous administration as a source of calories and essential fatty acids.
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