The daily dose of tablets to be given is 8.
<h3>What is clonidine and how much of it is considered a safe dose?</h3>
- Clonidine is a drug utilized to treat conditions like high blood pressure and also as a pain reliever in some cases
- Typically, the dosage of clonidine differences as physicians recommend, but the typical dosage is 0.2-0.6mg per day
- To determine the number of lozenges to be given daily, we first need to comprehend the amount of clonidine that the patient needs daily
<h3>How to calculate the amount of clonidine needed by the patient?</h3>
According to the medicine, 0.4mg must be given twice daily.
The total amount of clonidine that must be given each day can be estimated by: 0.4×2= 0.8
Therefore, 0.8mg of clonidine must be given to the forbearing daily
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One should have the right tool in teaching.As one select a tool to know if it is formal or informal it will help someone to direct one's assessment toward children's interests. Hope this is the right answer and would be of help.
Answer:
body composition is used to describe the percentages of fat, bone, water and muscle in human bodies.
Explanation:
hope it helps <3
Answer:
1. HACCP.
2. The HACCP Team.
Explanation:
HACCP is an acronym for Hazard Analysis Critical Control Point.
1. <u>HACCP</u>: it is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards, from raw material production, procurement, and handling, to manufacturing, distribution, and consumption of the finished product. It is recognized internationally as a method used for the identification and management of risks (hazards) that are related to food safety. Therefore, it is designed to be used in all aspects of the food industry such as growing, harvesting, processing, distribution, and consumption.
2. <u>The HACCP Team</u>: multi-disciplinary and including individuals from areas such as engineering, production, sanitation, quality assurance, and food microbiology; may need assistance from outside experts who are knowledgeable in the potential biological, chemical, and/or physical hazards associated with the product and the process. These group of people (team) are saddled with the responsibility of developing, implementing and maintaining the Hazard Analysis Critical Control Point (HACCP) plan or system.
