tareas

milk of magnesia is a suspension of magnesium hydroxide. milk of magnesia, doble-strength milk of magnesia, and triple-strength milk of magnesia contain not less than 90.0 percent and not more tha 115.0 percent of the labeled amount of mg(oh)2 the labeled amount being 80, 160, and 240 mg of mg(oh)2 per ml, respectively. it may contain not more than 0.05 percent of a volatile oil or a blend ofvolatile oils, suitable for flavoring purposes.

Packaging and storage: preserve in tight containers,preferably at a temperature not exceeding 35. avoid freezing.

Labeling: double or triple-strength milk of magnesia is so labeled, or may be labeled as 2 or 3 concentrated milk of magnesia, respectively.

identification: a solution of the equivalent of 1 g of regular-strength milk ofmagnesia in 2 ml of 3 n hydrochloric acid meets the requirements of the tests for magnesium

microbial: its total aerobic microbial count does not exceed 100 cfu per ml, and it meets the requirements of the test for absence of echarichacoli.

acid-neutralizing capacity: not less than 5 meq of acid is consumed by the minimum single dose recommended in the labeling, and not less tha the number of meqcalculated by the formula: 0.8(0.0343M) in which 0.0343 is the theoretical acid-netralizing capacity, in meq, of mg(oh)2; and Mis the quantity, in mg, of Mg(oh)2 in the specimen tested, based on the labele quantity.

soluble alkalies- centrifuge about 50 ml of milk of magnesia. dilute 5.0 ml of the clear supernatant wiht 40 ml of water. add 1 drop of metryl red TS, and titrate the solutionwith 0.10 N sulfuric acid to the production of a persistent pink color: not more than 1.0 ml of the acid is required. where the specimen is double- or triple-strength milk of magnesia not more than 2.0 or 2.0 ml of the acid is required, respectively.

CArbonate and acid-insoluble matter- to the equivalent of 1 g of regular-strength milk of magnesia add 2 ml of 3N hydrochloric acid: not more tha aslight effervescense occurs, and the solution is not more than slightly turbid.

Limit of calcium: Dilute hydrochloric acid, lanthanum solution, standard preparations, and blank slution- proceed as directed in the test for limit of calcium under magnesium carbonate.

test preparation- transfer the equivalent of 1.4 g of regular strength milk of magnesia to a beaker, add 60 ml of dilutehydrochloric acid, and stir until dissolved, heating if necessary. transfer the solution so ob tained to a 200-ml volumetric flask containing 4 ml of lanthanum solution, dilute with water to volumen, and mix
assay
assay: transfer an accurately measured quantity of milk of magnesia , previously shaken in its original container, equivalent to about 800 mg of magnesium hydroxide, to a 250 mlvolumetric flask. dissolve in 30 ml of 3 N hydrochloric acid, dilute with water to volume, and mix. filter, it necessary, and transfer 25.0 ml of the filtrate to a beaker containing 75 ml of water, and mix. adjust the reaction of the solution with 1N sodium hydroxide to a pH of 7( using pH indicator paper; see indicator and test papers under reagents, in the section reagents, indicators, and solutions),add 5 ml of ammonia-ammonium chloride buffer ts and 0.05 M edetate disodium vs to a blue endpoint. each ml of 0.05 M edetate disodium is equivalent to 2916 mg og MG

la leche de magnesia es una suspensión de hidróxido de magnesio. la leche de magnesia, leche doble resistencia de magnesia, y la leche triple fuerza de magnesia, no contener menos de 90,0 por ciento y no más del tha 115,0 porciento de la cantidad declarada de Mg (OH) 2, la cantidad declarada es de 80, 160 y 240 mg de Mg (OH) 2 por ml, respectivamente. puede contener más de 0,05 por ciento de un aceite volátil o una mezcla de aceites volátiles, propicio para dar sabor a los propósitos.

Embalaje y almacenaje: conservar en recipientes herméticos, preferiblemente a una temperatura no superior a 35. evitar la congelación....