Abamectin (Avermectins)INDICATIONS Avermectin Avermectin Injection,Avermectin Insecticide,Avermectin Ant Bait,Avermectin Pesticide Hebei Kexing Pharmaceutical Co., Ltd. , http://www.kexingpharma.com
For the treatment of livestock and poultry nematodes, acariasis and other parasitic insect disease.
DOSAGE AND ADMINISTRATION
Pouring or rubbing.
Cattle, pigs, dogs and rabbits: 0.1ml/kg body weight for a a single dose.
The formulation should be applied along the mid-line of the back in a narrow strip between the withers and tailhead for cattle and pigs. Rubbed the back of the inside of the ear for dogs and rabbits.
ADVERSE REACTION
In horses, adverse reactions may include itching and edema. In poultry, may include death, lethargy or loss of appetite.
PRECAUTIONS
Use cautiously in animals sensitive to Avermectin. Strictly follow the storage condition. Toxic to aquatic life.
Peanut production
The main raw material peanuts 24 kilograms. Glutinous rice flour 26 kg, starch 0.65 kg, salt 4 kg, monosodium glutamate 0.25 kg. Equipment equipment rolling pan (peanut kernel stick powder), drying cage, oven. Method of making seasoning pulp: First add 18 kilograms of water and dissolve 4 kg of salt and boil it. Take an appropriate amount of water, mix and filter 0.65 kg of starch and 0.35 kg of glutinous rice flour, and pour it into salt water. When the dough is foamed, the pot is lifted, and 0.25 kg of monosodium glutamate is mixed in with 15 g of red pigment. Mix well and serve as seasoning paste. Syrup: Take 15 kg of water, add 5 kg of sugar and stir to dissolve, then take 1.5 kg of glutinous rice flour, transfer it into pulp with cold water, then boil the sugar water, and immediately pour in glutinous rice flour to stir in the mature syrup. Up to 90%). Slurry sifting: Take peanuts 24 kg, into the rolling pan, rolling with the pan several times; Pouring cooked syrup (that is, another 24.15 kg of glutinous rice flour), so that the surface layer of peanut kernels up to 3 mm thick. At the same time, it is required that the surface of the powdered peanuts is not wet or dry, and the particles do not adhere to each other and the surface is glossy. Baking: After the peanuts are affixed with a good powder, they are baked in a drying oven. 40 kg each time, open the furnace temperature when baking, baking cage speed and furnace temperature should be uniform. The baked peanuts require no char, no deformation, no peeling. It is advisable to peel off the peanut kernels. Add seasoning pulp: After the peanuts are out of the cage, immediately pour into the iron pan, add 0.5 kilograms of seasoning paste, and stir rapidly with a wooden blade (agitate twice per cage). Stir until the color is uniform, then scoop it into the pan and evenly spread and cool without sticking. Finished products require a golden yellow surface, uniform color, smooth and suitable, crisp and delicious. Process peanuts → sizing → dusting → baking → adding seasoning pulp → finished product.
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