Gelatin yeMakapisi Akaoma
Nekuvandudzwa kweindasitiri yemishonga, zvinodiwa zvakaoma uye zvakasimba zvemabasa akawanda zvinoiswa pamberi kuti zvinhu zviitwe, izvo zvakaoma kusangana nezvinhu zvakawanda zvesimbi nezvinhu zvisina organic.
Gelatin chinhu che polymer chechisikigo, chine chimiro chakafanana zvikuru nechisikigo. Ine hunhu hwakanaka hwemuviri nemakemikari, inoenderana nehupenyu, inogona kuora, pamwe nekugadzirwa kuri nyore, kugadzirisa uye kugadzira, zvichiita kuti ive mukana mukuru mumunda we biomedicine.
Kana gelatin yemishonga ichishandiswa kugadzira makapisiri akaoma asina chinhu, ine hunhu hukuru hwakadai sekupenya kwakakodzera pakuwanda, simba guru remuchina, kusachinja-chinja kwekupisa, nzvimbo yekuomesa isina kusimba/yakakodzera, simba rakakwana, kujeka kwakanyanya uye kupenya kwegelatin inoumba madziro ekapisiri.
Chikonzero nei gelatin yekurapa ine nhoroondo refu ndechekuti kapisiyumu yekutanga yegelatin yakapfava yakazvarwa muna 1833. Kubva ipapo, gelatin yave ichishandiswa zvakanyanya muindasitiri yemishonga uye yava chikamu chakakosha chayo.
| Chiyedzo chekuedza: China Pharmacopoeia Chinyorwa chechipiri chegore ra2015 | Yekapisiyumu Yakaoma |
| Zvinhu zveMuviri neMakemikoro | |
| 1. Simba reJelly (6.67%) | 200-260 maruva |
| 2. Kusviba (6.67% 60℃) | 40-50mps |
| 3 Mesh | 4-60 mesh |
| 4. Hunyoro | ≤12% |
| 5. Madota (650℃) | ≤2.0% |
| 6. Kujeka (5%, 40°C) mm | ≥500mm |
| 7. PH (1%) 35℃ | 5.0-6.5 |
| ≤0.5mS/cm |
| Zvakaipa |
| 10. Kutumira 450nm | ≥70% |
| 11. Kutumira 620nm | ≥90% |
| 12. Arsenic | ≤0.0001% |
| 13. Chrome | ≤2ppm |
| 14. Simbi Dzinorema | ≤30ppm |
| 15. Saka2 | ≤30ppm |
| 16. Chinhu chisinganyunguduke mumvura | ≤0.1% |
| 17. Huwandu hweMabhakitiriya | ≤10 cfu/g |
| 18. Escherichia coli | Negative/25g |
| Salmonella | Negative/25g |
