据说有这样的药师,他在配制糖浆等制剂的时候,度量衡器、温度表什末的一概不用,就跟一般家庭,中炒菜一样,眼睛看看、嘴尝尝就把糖浆等配好了。我们实在不敢恭维这样的药师,说他“真老练”、“有经验”什末的。我们怀疑,他可能並不了解,即使像糖浆这样简单的制剂,原料用量、操作细节等等规定也都有一定的理由和必要,忽视任何一点都不会制出合格的制剂来。此方说:蔗糖用量过多,糖浆浓度就过大,並且以后就容易析出结晶来;用量过 It is said that there is such a pharmacist, when he formulates syrup and other preparations, weighing scales, thermometers nothing at all, just like the average family, the same cooking, the eyes look, the mouth to taste the syrup with a good match. We really can not compliment such pharmacists, saying he “real skill ”, “experienced ” end. We suspect he may not understand that even simple preparations such as syrup, raw material usage, operating details, etc., have their own justification and necessity, ignoring that no preparation is acceptable at all. This side said: too much sugar, syrup concentration is too large, and after the crystallization is easy to come out; the amount spent