[Preclinical research on Pharmachim's ronidazole]. / Predklinichni izsledvaniia na ronidazol "Farmakhim".

Ronidazol-Pharmachim (RPh) in the form of 10 per cent water-soluble powder was studied in terms of resistance to various values of pH of the surrounding medium, acute toxicity, the species-specific tolerance of various mammals of it, its subchronic toxicity and residual amounts with pigs. The preparation was found to be stable in water solutions (pH 5.0 to 9.0) in the course of at least 96 hours, and in n HCl--for more than a month. At oral administration LD50 of RPh was 34000 mg (2982 divided by 3876) per kg for albino rats weighing 150-200 g. At intraperitoneal injection in the form of pure substance LD50 was 1500 mg (1320 divided by 1690) per kg. With pigs at single oral application at the rates of 20, 60, and 180 mg/kg (= 20-30 times the ED50) RPh was tolerated with no changes in the behaviour and appetite. When used with the drinking water at rates of 60, 180, and 300 ppm in the course of 30 days there was no unfavourable effect on the gain and the blood picture and no injury of the structure of viscera of pigs. In concentrations of 180 ppm it was shown to stimulate the growth of pigs. The withdrawal time with pigs given RPh with the drinking water was at least 72 hours after the preparation was offered last.

[Objective evaluation of the aroma and taste of Bulgarian sour milk]. / Vozmozhnost' ob'ektivnoi otsenki aromata i vkusa Bolgarskogo kislogo moloka.

The purpose of the study was to discover the correlation between a subjective organoleptic evaluation of the samples of Bulgarian sour milk and the results of microbiological assays of the amount of and correlations among lactic bacteria, of yeast, and other foreign microflora. A total of 135 samples of milk supplied by different milk factories for tasting were examined. The mean arithmetic value of the percentage of S. thermophilus was found to be different for the samples of sour milk classified with different groups according to the aroma and taste. The data obtained were treated by the passive experimental-statistical method with the use of the REGR program for multiple regression analysis. Based on the theoretical conceptions several experimental models were suggested. The mathematical-statistical treatment allowed the most significant model to be selected for practical use. Control of the adequacy of the suggested models has shown that the model selected may be used for the characteristics of the aroma and taste of Bulgarian sour milk, enabling the tasters to objectively confirm the results of their assessment.