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Date: | Fri, 26 Aug 1994 09:50:00 -0700 |
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I understand Dr Bill Wilson simply specified Crisco (a brand) as a
record of his procedure. It was not intended as a recommendation over
other solid vegetable shortenings.
In the tracheal mite treatment with vegetable oil process, I looked at
the labels of various vegetable oils and shortenings. The Crisco label
says that it "may" contain a variety of oils. I read in a discussion of
human hyper-sensitivity to certain foods, that these brand names may be
quite diferent products, depending on where they are produced (Crisco in
western Canada may be canola oil, in the eastern states may be corn oil
or soya oil).
I have made and seen extender patties made with a variety of vegetable
oils and hydrogenated vegetable oils (solid shortening). The main usual
limit of 'shelf life" with these oils (I would expect) would be
rancidity, a factor which I doubt would affect their effectiveness as
extnder patties. I have seen extender patties made with the used
semi-solid oil used for deep frying: it didn't look as clean as new, but
probably worked just as well to hold particles of antibiotic away from
moisture (the function in an antibiotic extender patty).
I would guess that an extender patty without antibiotic would have a
shelf life of several years (as long as its physical properties look
reasonable), while one with antibiotic would have a shelf life about the
same as the expiry date of the antibiotic.
The commercially produced extender patties perhaps have an expiry date,
which should be regarded as much as the date on the dry antibiotic.
Kerry Clark, Apiculture Specialist
B.C. Ministry of Agriculture
1201 103 Ave
Dawson Creek B.C.
V1G 4J2 CANADA Tel (604) 784-2225 fax (604) 784-2299
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