LOGO: Department of Pharmacy, NUB
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The Department of Pharmacy at a local hospital unveiled a new logo and brand identity to represent the department's focus on patient care, innovation, and community. The new logo features a stylized lowercase "ph" in blue and green colors to represent pharmacy and was designed to be flexible for both digital and print materials. The pharmacy department will use its new logo and brand identity in its marketing and communications to emphasize its role in patient health outcomes and services.
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Physical Pharmacy-I Lab, Manik
Standardization of Acids and bases.
2. Determination of pKa and pKb values
3. Preparation of solutions of different pH & buffer capacities.
4. Determination of phase diagram of binary systems.
Determination of distribution coefficients.
6. Determination of molecular weight by Victor Meyer’s Method.
7. Determination of heats of solutions by measuring solubility as a function of temperature
(Van’t Hoff equation.)
2114:Laboratory Note Book (Sample),manik
A. Qualitative analysis of metal ions and acid radicals:
Na+, K+, Ca+2, Ag+, Mn+4, Fe+2, Fe+3, Co+2, Mg+2, Al+3, Cu+2 and acid radicals CO3,
halides, Citrate
SO4-2, NO3-, SO3-2, etc.
B. Identification of inorganic drugs in their formulation:
1. Ca+2, from supplied preparations
2. Fe+2 from supplied preparations
3. Al+3 from supplied preparations
4. Mg+2 from supplied preparations
5. K+ from supplied reparations
6. Na+ from supplied preparations
C. Conversion of different water insoluble or sparingly soluble drugs into water soluble
forms:
1. Na/ K – salicylate from salicylic acid
2. Na/ K – benzoate from benzoic acid
3. Na/ K – citrate from citric acid
Plants in complimentary and traditional systems of medicine MANIKanik
Plants in complimentary and traditional systems of medicine: Introduction-different types of
alternative systems of treatments (e.g. Ayurvedic, Unani and Homeopathic medicine). Contribution
of traditional drugs to modern medicines. Details of some common indigenous traditional drugs:
Punarnava, Vashaka, Anantamul, Arjuna, Chirata, Picrorhiga, Kalomegh, Amla, Asoka, Bahera,
Haritaki, Tulsi, Neem, Betel nut, Joan, Karela, Shajna, Carrot, Bael, Garlic, Jam and Madar.
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Physical Pharmacy-I Lab, Manik
Standardization of Acids and bases.
2. Determination of pKa and pKb values
3. Preparation of solutions of different pH & buffer capacities.
4. Determination of phase diagram of binary systems.
Determination of distribution coefficients.
6. Determination of molecular weight by Victor Meyer’s Method.
7. Determination of heats of solutions by measuring solubility as a function of temperature
(Van’t Hoff equation.)
2114:Laboratory Note Book (Sample),manik
A. Qualitative analysis of metal ions and acid radicals:
Na+, K+, Ca+2, Ag+, Mn+4, Fe+2, Fe+3, Co+2, Mg+2, Al+3, Cu+2 and acid radicals CO3,
halides, Citrate
SO4-2, NO3-, SO3-2, etc.
B. Identification of inorganic drugs in their formulation:
1. Ca+2, from supplied preparations
2. Fe+2 from supplied preparations
3. Al+3 from supplied preparations
4. Mg+2 from supplied preparations
5. K+ from supplied reparations
6. Na+ from supplied preparations
C. Conversion of different water insoluble or sparingly soluble drugs into water soluble
forms:
1. Na/ K – salicylate from salicylic acid
2. Na/ K – benzoate from benzoic acid
3. Na/ K – citrate from citric acid
Plants in complimentary and traditional systems of medicine MANIKanik
Plants in complimentary and traditional systems of medicine: Introduction-different types of
alternative systems of treatments (e.g. Ayurvedic, Unani and Homeopathic medicine). Contribution
of traditional drugs to modern medicines. Details of some common indigenous traditional drugs:
Punarnava, Vashaka, Anantamul, Arjuna, Chirata, Picrorhiga, Kalomegh, Amla, Asoka, Bahera,
Haritaki, Tulsi, Neem, Betel nut, Joan, Karela, Shajna, Carrot, Bael, Garlic, Jam and Madar.
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storage, commerce and quality control.
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b) Preparation of drugs for commercial market
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d) Drug adulteration.
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Carbohydrate and related compounds: Sugars and sugar containing drugs. Sucrose,
dextrose, glucose, fructose etc. Polysaccharides and polysaccharide containing drugs,
Starches, dextrins etc. Gums and mucilages, tragacanth, acacia, sterculia, sodium
alginate, agar and cellulose.
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Volatile oils and related terpenoids-Methods of obtaining volatile oils,
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iv) Saponins: Sarsaparilla, glycyrrhiza, dioscorea.
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Anthraquinone glycosides: Cascara sagrada, aloe, senna, rhubarb.
vi) Other glycosides and neutral principles: Gentian, quassia, saffron.
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Alkaloids: The details of the followings:
Biosynthesis of tropane, quinoline, isoquinoline and indole alkaloids.
i) Tropane-Belladona, stramonium, hyoscyamus and lica
ii)Quinoline-Cinchona, Cusparia bark
iii) Isoquinoline-Ipecacs, Opium, sanguinaria, curare
iv) Indole-Rawolfia, Nux vomica, Ergot, Catharanthus
v)
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vi) Steroidal: Veretrum viride, aconite
vii)Lupinea-Lupinus spp
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B.Pharm Syllabus
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De ve loped b y: Ma hab ur R a hma n She i kh & M ahm ud ur R ahman
Assistant Professors, Department of Pharmacy, Northern University Bangladesh
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Title: Sense of Taste
Presenter: Dr. Faiza, Assistant Professor of Physiology
Qualifications:
MBBS (Best Graduate, AIMC Lahore)
FCPS Physiology
ICMT, CHPE, DHPE (STMU)
MPH (GC University, Faisalabad)
MBA (Virtual University of Pakistan)
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Describe the structure and function of taste buds.
Describe the relationship between the taste threshold and taste index of common substances.
Explain the chemical basis and signal transduction of taste perception for each type of primary taste sensation.
Recognize different abnormalities of taste perception and their causes.
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Differentiation between pleasant and harmful food
Influence on behavior
Selection of food based on metabolic needs
Receptors of Taste:
Taste buds on the tongue
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Primary taste sensations: Sweet, Sour, Salty, Bitter, Umami
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Taste threshold values for Sweet (sucrose), Salty (NaCl), Sour (HCl), and Bitter (Quinine)
Taste index relationship: Inversely proportional to taste threshold
Taste Blindness:
Inability to taste certain substances, particularly thiourea compounds
Example: Phenylthiocarbamide
Structure and Function of Taste Buds:
Composition: Epithelial cells, Sustentacular/Supporting cells, Taste cells, Basal cells
Features: Taste pores, Taste hairs/microvilli, and Taste nerve fibers
Location of Taste Buds:
Found in papillae of the tongue (Fungiform, Circumvallate, Foliate)
Also present on the palate, tonsillar pillars, epiglottis, and proximal esophagus
Mechanism of Taste Stimulation:
Interaction of taste substances with receptors on microvilli
Signal transduction pathways for Umami, Sweet, Bitter, Sour, and Salty tastes
Taste Sensitivity and Adaptation:
Decrease in sensitivity with age
Rapid adaptation of taste sensation
Role of Saliva in Taste:
Dissolution of tastants to reach receptors
Washing away the stimulus
Taste Preferences and Aversions:
Mechanisms behind taste preference and aversion
Influence of receptors and neural pathways
Impact of Sensory Nerve Damage:
Degeneration of taste buds if the sensory nerve fiber is cut
Abnormalities of Taste Detection:
Conditions: Ageusia, Hypogeusia, Dysgeusia (parageusia)
Causes: Nerve damage, neurological disorders, infections, poor oral hygiene, adverse drug effects, deficiencies, aging, tobacco use, altered neurotransmitter levels
Neurotransmitters and Taste Threshold:
Effects of serotonin (5-HT) and norepinephrine (NE) on taste sensitivity
Supertasters:
25% of the population with heightened sensitivity to taste, especially bitterness
Increased number of fungiform papillae
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