Used laptops ,tablets , aio , smartphones , consoles... etc.
Electronic waste, panels like Winchester panel (HDD board), gold panel, RCK & backround panel, cards from servers or pc's, laptop panel, 1A panel (P1), 1B panel (P4), telecom server, server (dual slot), mobile boards high grade, mobile boards low grade, CD rom boards, LCD board, 2nd class (B1), 2nd class (B2), memory such as gold ram, silver ram, mobile phones, mobile phones (new with touch screen), connectors, ribbon wire, ribbon colour, HDD, empty boards, gold laminates, CD / DVD, power sup mix, 3th class, IC like IC plastic, ceramic, CPU like, 286, 386, 486 dx4, gold cap, ceramic CPU, CPU black plastic, CPU green plastic, pineless CPU, gold dats.
Hi, I have 40 pieces of Intel Xeon X5472 (12M Cache, 3.00 GHz, 1600 MHz FSB ) and 20 pieces of Intel Xeon 2.8 GHz used cpus for sale. Cpu's are tested and in very good conditions. Please get me back with your quote id you are interested. Thanks. Regards
PC CPU.Export
Used IT network product cisco and HP server.
FORD MOTORCRAFT A5 5W30 1L, FORD MOTORCRAFT A5 5W30 5L MOTORCRAFT XR PLUS 10W40 208L, FORD FORMULA S/SD 5W40 208L
NISSAN 5W30 DPF C4 5L
Amd cpu.
All kind of electronic waste and pieces for reuse.
Ps3.
Intel Cpu, Rams, Chip And Chipset.
MERCEDES MB 5W30 229.52 1L, MERCEDES MB 5W40 229.5 1L, MERCEDES MB 5W40 229.3 200L, MERCEDES 5W30 228.51 LT 20L, MERCEDES 5W30 228.51 LT 200L, MERCEDES MB 236.14 1L, MERCEDES MB 236.14 1L (27101981), MERCEDES MB 236.15 1L
Filaments, 3D printers.
Tonercartridges, refill toners, opc drums.
Aluminum stamping part.
Auto parts/spare parts.
Sprayers and reel irrigation machines.
Overview Anise Seed is related to cumin and fennel. It is an annual plant that is indigenous to the Eastern Mediterranean region and cultivated in parts of the world. It is very often used in Middle Eastern cooking, particularly in dishes that contain vegetables as the basis of the flavours. Anise Seed is not related to star anise. Common Uses The licoricey taste of Anise Seed is most commonly used to make liqueurs such as Ouzo, Anisete and Pernod. It is widely used in cake baking and cookies, such as Italian biscotti. Citrus fruits in its fresh form are elevated with a sprinkle of Anise Seeds. It complements dark breads and is often used in chutneys. Recommended Storage The most important point is that dried herbs and spices can never go bad if they are kept dry. Yes, the potency is lost, but it will still influence the flavor of your cooking. Seeds, roots, leaves and flowers last longer than crushed or ground herbs and spices. When you are preparing to store your dry herbs and spices it is vital that they are completely dry. A good indication is to rub it with your finger to check if it crumbles. As oxygen degrades dried herbs and spices over time, you should store them in airtight containers. Glass jars with sealable lids are perfect, and so are metal tins. Plastic won't do for long terms storage. Sunlight also degrades dried herbs and spices; therefore, it should be stored in a dark cabinet that is both cool and dry. If your spice rack is near the stove or cooker, steam will degrade your herbs and spices each time you open the container while cooking. When buying in bulk, you should always store only some of the dried herbs and spices in a glass or metal container. Each time you open it, it is exposed to the elements. When buying in bulk it is useful to label your containers with the purchase date and discard date.
Overview Cardamom is indigenous to South India but is now cultivated and processed in North Africa and the Middle East, as well as other parts of the world. This is perhaps one of the costliest herbs to buy. The green pods contain small, black seeds that give of a strong lemon-like aroma and flavour. Common Uses Cardamom works well with both sweet and savoury dishes. Fruit and nut-based desserts are elevated by adding cardamom to the mix. Cardamom is also worthy replacement of allspice in dishes that require it. It is best accompanied in pumpkin, squash and sweet potato dishes. It also works wonders in tomato-based stews. In North Africa and the Middle East, people often add a handful of cardamom pods to a pot of stock while chicken or duck is cooked. Recommended Storage The most important point is that dried herbs and spices can never go bad if they are kept dry. Yes, the potency is lost, but it will still influence the flavor of your cooking. Seeds, roots, leaves and flowers last longer than crushed or ground herbs and spices. When you are preparing to store your dry herbs and spices it is vital that they are completely dry. A good indication is to rub it with your finger to check if it crumbles. As oxygen degrades dried herbs and spices over time, you should store them in airtight containers. Glass jars with sealable lids are perfect, and so are metal tins. Plastic won't do for long terms storage. Sunlight also degrades dried herbs and spices; therefore, it should be stored in a dark cabinet that is both cool and dry. If your spice rack is near the stove or cooker, steam will degrade your herbs and spices each time you open the container while cooking. When buying in bulk, you should always store only some of the dried herbs and spices in a glass or metal container. Each time you open it, it is exposed to the elements. When buying in bulk it is useful to label your containers with the purchase date and discard date.
Overview The Cumin Seed plant is related to parsley and is indigenous to the Mediterranean region. These seeds have pungent lemon flavours to them and are most often used in ground form. It is a very fundamental ingredient in Middle Eastern and Indian cooking and makes it a favourite seasoning in several ethnic cuisines. Common Uses Ground cumin seeds are very often used in Spanish, Mexican, Middle Eastern and Mediterranean cookpots. It is added in bean stews, vegetable stews, lentils, dahls and tomato-based sauces. In Europe cumin seeds are very regularly added to breads, such as breadsticks and cornbread. In India it is almost always a component of a good curry in fact it is part of garam masala. Cumin can also be used to flavour cheeses. Recommended Storage The most important point is that dried herbs and spices can never go bad if they are kept dry. Yes, the potency is lost, but it will still influence the flavor of your cooking. Seeds, roots, leaves and flowers last longer than crushed or ground herbs and spices. When you are preparing to store your dry herbs and spices it is vital that they are completely dry. A good indication is to rub it with your finger to check if it crumbles. As oxygen degrades dried herbs and spices over time, you should store them in airtight containers. Glass jars with sealable lids are perfect, and so are metal tins. Plastic won't do for long terms storage. Sunlight also degrades dried herbs and spices; therefore, it should be stored in a dark cabinet that is both cool and dry. If your spice rack is near the stove or cooker, steam will degrade your herbs and spices each time you open the container while cooking. When buying in bulk, you should always store only some of the dried herbs and spices in a glass or metal container. Each time you open it, it is exposed to the elements. When buying in bulk it is useful to label your containers with the purchase date and discard date
