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For each veterinary drug sample (n = 3), analysis was done in triplicate (nine total times for one type of medicine) and a mean concentration of active ingredient was calculated.
For each record the administered or prescribed amount of active ingredient was calculated.
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For mixed dishes, proportions of component ingredients were calculated and assigned to one of the 26 food sub groups.
If product information was not available the ingredients were calculated in accordance with the technical guidelines using nutrient content tables or computerized nutrition content programmes for similar products [ 27- 30]. 1.
The total annual ingredient cost was calculated by summing the medication cost for each category included in the RxRiskV (mod) index for 2010.
The weight fraction of each ingredient in the formulation was calculated by means of Wi = 0.618n in phase 1, Wj=Wi + Wixrm /WF and Wj=Wi + Wixrm/Wf in phase 2 and Wj=Wi + Wixrm/(WF+Wf) in phase 3.
Using an empirical equation, the time taken for 50% of the active ingredient to be released (T50 soil)) was calculated.
Medication label data were aggregated by active ingredient, and the median nausea rate was calculated for each of the 163 medications.
The systemic exposure dose (SED) was calculated for each ingredient, according to (1).
The medical cost of VL care was calculated using the ingredients approach, whereby the quantity of inputs used were multiplied by their price, with data obtained from a random retrospective sample of 250 medical records of patients that attended Kassab Hospital in 2008.
The Used Daily Dose UDD was calculated as g active ingredients per animal and day for each antimicrobial per record (amount active ingredients per antimicrobial divided by number of animals treated and treatment days).
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