Bioequivalence and Bioavailability Forum • Veg. breakfast in USFDA Fed study

Veg. breakfast in USFDA Fed study [Design Issues]

posted by Dr pradip solanki – India, 2012-11-01 09:49 (4983 d 15:27 ago) – Posting: # 9490
Views: 5,220

❝ ❝ […] comparable meal volume and viscosity.

❝

❝ Out of curiosity: Which vegetable has a viscosity [sic] comparable to fried bacon? I’m always wondering whether FDA mistook in the guideline viscosity (of a solid?!) for texture and/or shear stress. ;-)

How to measure viscosity of solid? or how we can compare viscocity of veg and non veg breakfast? FDA has to be clear regarding this issue, or has to change/remove the word "viscosity" from guideline.

Complete thread:

Veg. breakfast in USFDA Fed study Dr pradip solanki 2012-09-01 12:01
- Veg. breakfast in USFDA Fed study drgunasakaran1 2012-09-01 13:08
  - Veg. breakfast in USFDA Fed study Helmut 2012-09-01 14:23
    - Veg. breakfast in USFDA Fed studyDr pradip solanki 2012-11-01 08:49
      - Viscosity of solids = plain nonsense Helmut 2012-11-01 14:34
- Veg. breakfast in USFDA Fed study suds4u 2012-09-03 08:26
  - Veg. breakfast in USFDA Fed study Dr RCG 2012-11-20 05:37