SPECIFICATION Product «RECTIFIED TO THE HIGHEST PURIFICATION», min 96,0 % Quality Rectified ethyl alcohol according to DSTU U 4221:2003 Type SURFIN grade A Parameter Target Method of control Appearance Clear and colourless liquid According DSTU 4181 Odour and taste Neutral According DSTU 4181 Chemical parameters: Parameter â??Rectified to the highest purificationâ?? Method of control The volume fraction of ethyl alcohol at a temperature 20Ë? C, %, no less than 96,0 According DSTU 4181 Test of purity with sulphuric acid Withstands According DSTU 4181 Test of oxidizability in min. at 20 ï?° C, no less than 15,0 According DSTU 4181 Mass concentration of aldehydes in recomputation for acetaldehyde in absolute alcohol, mg/dm3, no more than 4,0 According DSTU 4181 and DSTU 4222 Mass concentration of fusel oil: propyl, isopropyl, butyl, isobutyl and isoamyl alcohols, in recomputation for the mixture of propyl, isobutyl, and isoamyl alcohol (3: 1: 1) in absolute alcohol, mg/dm3, no more than 10,0 According DSTU 4181 and DSTU 4222 Mass concentration of fusel oil in recomputation for mixture of isoamyl and isobutyl alcohols (1:1), in absolute alcohol in mg/dm3, no more than 4,0 According DSTU 4181 and DSTU 4222 Mass concentration of esters in recomputation for acetic ester in absolute alcohol in mg/dm3, no more than 5,0 According DSTU 4181 and DSTU 4222 The volume fraction of methyl alcohol in recomputation for absolute alcohol, %, no less than 0,03 According DSTU 4181 and DSTU 4222 Mass concentration of free acids (without CO2) in recomputation of acetic acid in absolute alcohol, mg/dm3, no more than 15,0 According DSTU 4181 Mass concentration of organic substances that are under saponification in recomputation to acetic ester in absolute alcohol, mg/dm3 30,0 According DSTU 4181 Mass concentration of dry residue, mg/dm3 10,0 According DSTU 4181 Test for furfural Withstands According DSTU 4181 For organoleptic and physicochemical parameters ethyl alcohol complies with ISO (GOST, DSTU) Without GMO protocol â?? 932 from 04.11.2013 Material Safety Data Sheet Ethyl Alcohol Rectified to the Highest Purification min 96,0 % Emergency Card â?? 308 Product «RECTIFIED ETHYL ALCOHOL TO THE HIGHEST PURIFICATION», min 96,0 % Quality Rectified ethyl alcohol according to DSTU U 4221:2003 Number OON Name of the goods Toxicity Classification Code 1170 Ethyl alcohol Rectified to highest purification and its water solutions, that contain more than 70% ethanol 4 3212
Rice(basmati & non basmati), salts, rice rubber rolls & rice rubber brakes, condenser rubbing aprons, condenser tapes, synthetic spindle tapes, die cutting belts, stretch breaker & re breaker rubber rolls, nylon sandwich belts, roller emery fillets, spices and organic jaggery.Export import
Alcohol wipes is biocidial product for suface disinfection. It is very effective product for covering from bacteria. It includes 75% alcohol and kills 99.9% bacteria and germs.
Contains 75% alcohol 99% sterilization rate 50 pieces per packet Double sealed to minimize wipes from drying out US FDA Approved & CE Our alcohol disinfectant wipes is not your usual wet wipes! It contains 75% +- alcohol content that kills bacteria. Many consumers buy to clean their work desks, cellphones, tablets and etc because it is really good! Try it and you will not regret getting it!
Rubbing alcohol ( 70%, 90%, 99%) 12oz & 16oz bottles; bleach tablets for multi purpose cleaning & white laundry; hand sanitizer (3oz, 5oz, 8oz); epsom salt 16oz.
2-Octanol, also known as capryl alcohol, is a remarkable compound with a multitude of applications. Despite its small size, consisting of only eight carbon atoms, this gentle giant possesses unique properties that make it highly versatile in various industries. One of the key roles of 2-octanol is its ability to act as a fragrance and flavor carrier. By dissolving and blending fragrances and flavors, it enhances the sensory experience in perfumes, cosmetics, and food products, elevating their aroma and taste profiles.
Ethyl alcohol 70% for sterilizing bottle 100ml with sprayer
TYPICAL APPLICATIONS: Used as a lubricant, a foam inhibitor , and a consistency-giving factor in cosmetics and pharmaceutical formulations
EXTRA NEUTRAL ALCOHOL 96% Purity 96% Packing 250 Ltrs HDPE Drum Usage/Application Raw Material for alcoholic beverages CAS NO 64-17-5 Grade Food Grade Chemical Formula C2H5OH HS Code 22071090 Physical State Liquid Color Colorless Smell Sweet Smell Density 0.8 Melting Point 76 Degree F Payment Terms L/C (Letter Of Credit) Advance Port Of Loading Nava Sheva
1) Pharma grade - GMP and Pharmacopeia certified Alcohol 2) Cosmetic Grade - Odourless alcohol, (un)denatured to be used in the cosmetic industry 3) Neutral Alcohol Extra neutral Alcohols made from grains. 4) Spirits & Distillates - Bulk Spirits and distillates
Ethyl Alcohol 96,4 percent is the alcohol, which is processed with redistribution of rectified spirit and after added with chemicals, it is treated by activated carbon. This process changes the Ethyl Alcohol into Extra Neutral Alcohol. We can also say that Ethyl Alcohol 96,4 percent is a triple distillated alcohol which contains negligible impurities. It is high on demand for potable use and its quality is passed by Excise Department of every batch. We are the major Ethyl Alcohol Mollasses based Exporters In India. Our Teamss Expertise, indepth Knowledge and Excellent negotiating skills helps us in sourcing best quality product at very competetive prices for our esteemed Buyers.
Juniperus communis Fam: Cupressaceae Juniper is widely distributed throughout the northern hemisphere and its birthplace is obscure. It is found in Europe, North Africa, North America and northern Asia. The main commercial producers are Hungary and southern Europe, especially Italy. The berries were known to Greek, Roman and early Arab physicians as a medicinal fruit and are mentioned in the Bible. In the Renaissance, they were recommended against snake bite, and plague and pestilence. Because of its air-cleansing piney fragrance, the foliage was used as a strewing herb to freshen stale air and the Swiss burned the berries with heating fuel in winter to sanitize stale air. Gin, the alcoholic drink that gets its unique flavour from juniper berries, is named from an adaptation of the Dutch word for juniper, "geneva". Spice Description Initially hard and pale green, juniper berries ripen to blue-black, become fleshy and contain three sticky, hard, brown seeds. When dried, the berries remain soft but if broken open one will find the pith surrounding the seeds is easily crumbled. Bouquet: Fragrant and flowery, combining the aromas of gin and turpentine. Flavour:Aromatic, bittersweet and piny. Hotness Scale: 1 Preparation and Storage Juniper berries are at their best when they are still moist and soft to the touch, squashing fairly easily between one's fingers. It is possible to make a purée from juniper berries or to extract the flavour and aroma by macerating them in hot water, but as all parts are edible and the texture is agreeable, it is usually just as well to use the entire fruit, split or crushed. The berries are quite powerful, one heaped teaspoon of crushed fruits serving for a dish for four people. Store in a cool place in an airtight container. Culinary Uses Juniper berries perform a quite unique role, by contributing as much to the character of food through their 'freshening' ability, as they do by way of their specific taste profile. As well as flavouring a dish, juniper cuts the gaminess of game, reduces the fatty effect of duck and pork and perks up a bread stuffing. The strong hearty flavour of juniper goes well with strong meats, such as game. Pork chops, roast leg of lamb, veal, rabbit, venison and wild boar are all enlivened with a hint of juniper. Juniper berries blend well with other herbs and spices, especially thyme, sage, oregano, marjoram, bay leaves, allspice and onions and garlic. One application I am particularly fond of is in a simple chicken casserole, It can effectively be added to wine marinades for meats, and is used with coriander in smoking meat. It seasons pâtés and sauces and in Sweden. Goulash and Sauerkraut often feature a juniper taste, as do some home-pickled meats like salt beef, salt pork and ham. Generally juniper can well be used in any dish requiring alcohol. Fruit dishes, such as apple tart and pickled peaches, also harmonize with this flavour.
Herbal/folk tradition - Onion has an ancient reputation as a curative agent, highly extolled by the schools of Galen and Hippocrates. It is high in vitamins A, B and C and shares many of the properties of garlic, to which it is closely related. Raw onion helps keep colds and infections at bay, promotes strong bones and a good blood supply to all tissues. It acts as an effective blood cleanser that, along with the sulfur it contains, helps to keep the skin clear and in good condition. It has a sound reputation for correcting glandular imbalance and weight problems; it also improves lymphatic drainage, which is often responsible for edema and puffiness. It has long been used as a home simple for a wide range of conditions. Aromatherapy/home use-- Non, due to its offensive smell. Other uses -- used in some pharmaceutical preparations for colds, coughs. The oil is used extensively in most major food categories, especially meats, savories, salad dressings, as well as alcoholic and soft drinks. It is not used in perfumery work. Distribution -- native of Western Asia and the Middle East; it has a long history of cultivation all over the world, mainly for culinary use. The essential oil is produced mainly in France, Germany and Egypt from the red onion. Extraction -- essential oil by steam distillation from the bulb. Characteristics -- a pale yellow or brownish-yellow mobile liquid with strong, unpleasant, sulfur odor with a tear producing effect. Actions -- anthelmintic, anti-microbial, antirheumatic, antiseptic, antisclerotic, antispasmodic, antiviral, antibacterial, carminative, depurative, digestive, diuretic, expectorant, fungicidal, hypocholesterolemic, hypoglycemic, hypotensive, stomachic, tonic, vermifuge.
Ginger root Botanical name: Zingiber officinale Linn. Family: Zingiberaceae. Ginger oil and oleoresins are the volatile oil derived by steam distillation of ginger and oleoresin. It is obtained by percolating the powdered rhizomes of Ginger, Zingiber officinale with volatile solvents. Ginger contains 1-2 percent of volatile oil, 5-8 percent of pungent acrid oleoresin and starch. Zingiberene is the chief constituent in the oil of ginger. Oil is employed for flavoring all kinds of food products and confectionary and finds limited use in perfumery. Oleoresin, commercially called Gingerin contains pungent principles viz. gingerol and shogaol apart from the volatile oil of ginger and is used as an aromatic, carminative, stomachic and as a stimulant. Oleoresin from ginger is obtained conventionally by extraction of dried powdered ginger with organic solvents like ethyl acetate, ethanol or acetone. Commercial dried ginger yields 3.5-10.0 per cent oleoresin. Ginger oleoresin is a dark brown viscous liquid responsible for the flavour and pungency of the spice. Ginger of commerce or `Adrak` is the dried underground stem or rhizome of the plant, which constitutes one of the five most important major spices of India, standing third or fourth, competing with chillies, depending upon fluctuations in world market prices, world market demand and supply position. Ginger, like cinnamon, clove and pepper, is one of the most important and oldest spices. It consists of the prepared and sun dried rhizomes known in trade as `hands` and `races` which are either with the outer brownish cortical layers (coated or unscraped), or with outer peel or coating partially or completely removed. Ginger requires a warm and humid climate. It is cultivated from sea level to an altitude of 1500 meters, either under heavy rainfall conditions of 150 to 300 cm or under irrigation. The crop can thrive well in sandy or clayey loam or lateritic soils. The composition of dry ginger is given below: Dry Ginger rootMoisture:6.9 % Protein:8.6 % Fat:6.4 % Fiber:5.9 % Carbohydrates:66.5 % Ash:5.7 % Calcium:0.1 % Phosphorous:.15 % Iron:0.011 % Sodium:0.03 % Potassium:1.4 % Vitamin A:175 I.U./100 g Vitamin B1:0.05 mg/100 g Vitamin B2:0.13 mg/100 g Niacin:1.9 mg/100 g Vitamin C:12.0 mg/100 g Calorific value:380 calories/100 g. Ginger Oleoresin is obtained by extraction of powdered dried ginger with suitable solvents like alcohol, acetone etc. Unlike volatile oil, it contains both the volatile oil and the non-volatile pungent principles for which ginger is so highly esteemed. Concentration of the acetone extract under vacuum and on complete removal of even traces of the solvent used, yields the so called oleoresin of ginger. Ginger oleoresin is manufactured on a commercial scale in India and abroad and is in great demand by the various food industries.
We have good fatty alcohol defoamer, which performs well in degassing and foam bio-foam knocking in white liquid of papermaking, it will not cause block the filter system in the machine.
First Aid Antiseptic used to help prevent the risk of infection in minor cuts, scrapes and burns. WARNING FLAMMABLE Keep away from heat, spark, electrical, fire or flame Use Only In A Well-ventilated Area; Fumes May Be Harmful Caution: Do Not Point At Self Or Others; Product Will Squirt When Squeezed