Transformer Turns Ratio Tester Suppliers and Manufacturers

1. Voltage: 3.0v 2. Capacity: 210mAh 3. End voltage: 2.0v 4. Package: blister card packing(5pcs/card) or bulk packing.

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White pepper (Piper nigrum) is a flowering vine in the family Piperaceae. Black and white peppercorns are both the fruit of the pepper plant, but they are processed differently. Black peppercorns are picked when almost ripe and sun-dried, turning the outer layer black. White pepper is prepared by having the outer layer removed before or after drying, leaving only the inner seed. Peppercorns are widely believed to the most commonly used culinary spice in the world. It has been used throughout history in herbal medicine and to preserve food. White pepper may aid in digestion. White pepper can assist in energy production and antioxidant defense. White pepper may improve dental health. White pepper may help skin conditions. White pepper may help with weight loss. White pepper is helpful for improving bone health.

Botanical Name: Piper nigrum Plant Family: Piperaceae Country of Origin: India Plant Part: White Peppercorns Growth Method: Wild Harvest Extraction Method: Steam Distillation Color: Clear Consistency: Thin Strength of Aroma: Medium Pepper is a perennial vine of the Piperaceae family indigenous to the Malbar coast of India. It is now cultivated in most tropical parts of the world. Pepper bears clusters of small flowers and small spherical fruits that turn red when they ripen. The berry-like fruits eventually become the peppercorns, and each one bears a single seed. The hot spice of White Pepper is made from its berries. It is the fully mature fruits from which the soft, fleshy outer layers had been ground off before drying. The berries of the pepper plant are called peppercorns and these plants are native to southern Asia. This plant was the main spice the European explorers were looking for when they discovered the New World. It still accounts for one fourth of the spice trade in the world. Did you know that white and black pepper come from the same plant? The white variety is allowed to fully ripen on the vine, as opposed to the black peppercorns, which is why it costs a bit more. The skins are peeled off and the inside of the peppercorn is white. White peppercorns have an earthy flavor whereas black peppercorns simply give heat to a dish. The white ones are popular in Mexican, Indian, and Asian dishes, perhaps because a lot of these recipes are spicy and earthy already and the white pepper complements the overall flavor of the dish. If you want to use white pepper, it is best to buy whole peppercorns because the flavor is longer lasting. Peppercorns start to lose their potency when you grind them, which is why freshly ground pepper is usually recommended.

Black Pepper Oleoresin Botanical: Piper nigrum Family: N.O. Piperaceae Hindi Name: Gol Mirch General Description: The best Pepper of commerce comes from Malabar. Pepper is mentioned by Roman writers in the fifth century. The plant can attain a height of 20 or more feet, but for commercial purposes it is restricted to 12 feet. The plant is propagated by cuttings and grown at the base of trees with a rough, prickly bark to support them. Between three or four years after planting they commence fruiting and their productiveness ends about the fifteenth year. The berries are collected as soon as they turn red and before they are quite ripe; they are then dried in the sun. Geographical Sources: Black pepper is native to Malabar, a region in the Western Coast of South India; part of the union state Kerala. It is also grown in Malaysia and Indonesia since about that time when it was found in the Malabar Coast. In the last decades of the 20th century, pepper production increased dramatically as new plantations were founded in Thailand, Vietnam, China and Sri Lanka. The most important producers are India and Indonesia, which together account for about 50% of the whole production volume History/Region of Origin: In South India wild, and in Cochin-China; also cultivated in East and West Indies, Malay Peninsula, Malay Archipelago, Siam, Malabar, etc. Varieties -> in trade, the pepper grades are identified by their origin. In India -> The most important Indian grades are Malabar and Tellicherry (Thalassery). The Malabar grade is regular black pepper with a slightly greenish hue, while Tellicherry is a special product. Both Indian black peppers, but especially the Telicherry grade, are very aromatic and pungent. In the past, Malabar pepper was also traded under names like Goa or Aleppi. Cochin is the pepper trade center in India. In South East Asia, the most reputated proveniences for black pepper are Sarawak in Malaysia and Lampong from Sumatra/Indonesia. Both produce small-fruited black pepper that takes on a greyish colour during storage; both have a less-developed aroma, but Lampong pepper is pretty hot. Sarawak pepper is mild and often described fruity. Description: Oleoresin Black Pepper is the natural extract of dried tender berries of Piper Nigrum Linn of family Piperaceae. Manufacturing Process: It is obtained by the solvent extraction of Black Pepper and the solvent traces are removed by distilling it in vacua at controlled temperature. Physical Appearance: It is a yellowish brown viscous liquid with pungent slightly biting aroma of Black Pepper.

The Jalapeno is variously named in Mexico as huachinango and chile gordo. The cuaresmeno closely resembles the Jalapeno. The seeds of a cuaresmeno have the heat of a Jalapeno, but the flesh has a mild flavor close to a green bell pepper. As of 1999, 5,500 acres (22 km2) in the United States were dedicated to the cultivation of Jalapeno s. Most Jalapeno s are produced in southern New Mexico and western Texas. Jalapeno s are a pod type of Capsicum. The growing period is 70–80 days. When mature, the plant stands two and a half to three feet tall. Typically a plant produces twenty-five to thirty-five pods. During a growing period, a plant will be picked multiple times. As the growing season ends, Jalapeno s start to turn red. Once picked, individual peppers ripen to red of their own accord. The peppers can be eaten green or red. Jalapenos have 2,500 - 8,000 Scoville heat units. Compared to other chillies, the Jalapeno has a heat level that varies from mild to hot depending on cultivation and preparation. The heat, caused by capsaicin and related compounds, is concentrated in the veins (placenta) surrounding the seeds, which are called picante. Handling fresh Jalapeno s may cause skin irritation. Some handlers wear latex or vinyl gloves while cutting, skinning, or seeding Jalapeno s. When preparing Jalapeno s, hands should not come in contact with the eyes as this leads to burning and redness. Jalapeno is of Nahuatl and Spanish origin. The Spanish suffix -eno signifies that the noun originates in the place modified by the suffix, similar to the English - (i) an. The Jalapeno is named after the Mexican town of Xalapa (also spelled Jalapa). Xalapa is itself of Nahuatl derivation, formed from roots xal-li "sand" and a-pan "water place." A Jalapeno plant with pods. The purple strips on the stem are anthocyanin, due to the growth under blue-green spectrum fluorescent lighting. Five Jalapeno peppers. - A chipotle is a smoked, ripe Jalapeno. - Jalapeno jelly can be prepared using jellying methods. - Jalapeno peppers are often muddled and served in mixed drinks. - Texas Toothpicks are Jalapeno s and onions shaved into straws, lightly breaded, and deep fried. - Jalapeno Poppers, also called Armadillo eggs, are an appetizer; Jalapeno s are stuffed with cheese, usually cheddar or cream cheese, breaded and deep fried.

Mace Botanical: Myristica fragrans Family: N.O. Myristicaceae Hindi Name: Mace - Javitri General Description: Nutmeg, spice consisting of the seed of the Myristica fragrans, a tropical, dioecious evergreen tree native to the Moluccas or Spice Islands of Indonesia. Geographical Sources The nutmeg tree, Myristica fragrans, is indigenous to the Moluccas in Indonesia but has been successfully grown in other Asian countries and in the Caribbean, namely Grenada. Banda Islands, Malayan Archipelago, Molucca Islands, and cultivated in Sumatra, French Guiana Composition -> Nutmeg and mace contain 7 to 14 percent essential oil, the principal components of which are pinene, camphene, and dipentene. Nutmeg on expression yields about 24 to 30 percent fixed oil called nutmeg butter, or oil of mace. Dried kernel of the seed. Varieties -> Whole nutmegs are grouped under three broad quality classifications: 1. Sound: nutmegs which are mainly used for grinding and to a lesser extent for oleoresin extraction. High quality or sound whole nutmegs are traded in grades which refer to their size in numbers of nutmegs per pound: 80s, 110s and 130s (110 to 287 nuts per kg), or 'ABCD' which is an assortment of various sizes. 2. Substandard: nutmegs which are used for grinding, oleoresin extraction and essential oil distillation. Substandard nutmegs are traded as 'sound, shrivelled' which in general have a higher volatile oil content than mature sound nutmegs and are used for grinding, oleoresin extraction and oil distillation; and 'BWP' (broken, wormy and punky) which are mainly used for grinding as volatile oil content generally does not exceed 8%. 3. Distilling: poor quality nutmegs used for essential oil distillation.Distilling grades of nutmegs are of poorer quality: 'BIA' or 'ETEZ' with a volatile oil content of 8% to 10%; and 'BSL' or 'AZWI' which has less shell material and a volatile oil content of 12% to 13%. Method of Processing -> When fully mature it splits in two, exposing a crimson-coloured aril, the mace, surrounding a single shiny, brown seed, the nutmeg. The pulp of the fruit may be eaten locally. After collection, the aril-enveloped nutmegs are conveyed to curing areas where the mace is removed, flattened out, and dried. The nutmegs are dried gradually in the sun and turned twice daily over a period of six to eight weeks. During this time the nutmeg shrinks away from its hard seed coat until the kernels rattle in their shells when shaken. The shell is then broken with a wooden truncheon and the nutmegs are picked out. Dried nutmegs are grayish-brown ovals with furrowed surfaces. Large ones may be about 1.2 inches long and 0.8 inch in diameter. Taste and Aroma: Nutmeg has a characteristic, pleasant fragrance and slightly warm taste

A unique product of Aluminum briquettes made from aluminum turning Aluminum contain 90% above.

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Commodity: Synthetic Cryolite Formula: Na3AlF6 M.W.: 209.95 Properties: The product is a white crystalline powder or a sandy-size granularity, and a pinkish crystalline powder or a sandy-size granularity as well. Sp.gr.2.953.01g/cm3, melting point about 1000centigrade, specific heat 1.056j/gcentigradeat 18100centigrade. Its slightly soluble in water, but insoluble in anhydrous hydrogen fluoride. The content of its crystal water will be decreased while the increasing of the molecular ratio, therefore its loss on ignition will be also decreased while the increasing of the molecular ratio. After the paste of synthetic cryolite with different molecular ratio dehydrates, the loss on ignition at 800centigrade will appear 10.34%, 6.22% and 2.56% when the molecular ratio reaches 1.74, 2.14 and 2.63 reactively. Specifications: Appearance white powder F 52% min Al 12% min Na 33% max SiO2 0.36% max Fe2O3 0.08% max CaO 0.5% max P2O5 0.03% max SO4 0.6% max H2O 0.4% max Loss on ignition 2 % max Uses: Its mainly used as a flux in the aluminum smelting by fused-salt electrolysis; also an opalizer in the manufacture of enamel; an opacifier and auxiliary solvent of glass and enamel; an insecticide of crops; a flux in aluminum alloy casting; and in the production of ferrous alloy and effervescing steel; as well as a wear-resistant filler for resin and rubber-boned abrasive wheels. Packing & Storage: In plastic coating woven bags with plastic film inside, 25kg,40kgs, 50kgs or 1000kgs net each, or as the requirement of clients.Stored: in a cool , ventilated, dry place.

Product Features The purity of the product, calcium and phosphorus ratio appropriate to ensure a higher degree of its biological effects. Phosphorus content greater than 21% of the products, their biological effects better. This unique high-tech companies use technology to make our products crystallization, high purity. Drying process advanced products, products with low free water under the premise that the product does not lose crystallization of water, avoid the product in the drying process for the loss of water caused by crystallization of biological effects of the reduction. coarse particles MDCP in the animals stay in the stomach longer and more conducive to the absorption of calcium phosphate, the product produced by micro-particles MDCP form, without any chemical binder. Specifications Appearance white powder or granule Phosphate  21% min Calcium     15% min Fluorine    0.18% max Arsenic    30ppm max Pb   30ppm max Source of OriginRock Packing and Storage Knitted bags lined polyethylene plastic bags double packaging, Weighing 25Kg. Transportation-and harsh rain. Stored in a cool, ventilated, dry place.

Monocalcium Phosphate (MCP) Feed grade Product Features The purity of the product, calcium and phosphorus ratio appropriate to ensure a higher degree of its biological effects. Phosphorus content greater than 22% of the products, their biological effects better. This unique high-tech companies use technology to make our products crystallization, high purity and its harmful impurities significantly below standards:HG28611997 Drying process advanced products, products with low free water under the premise that the product does not lose crystallization of water, avoid the product in the drying process for the loss of water caused by crystallization of biological effects of the reduction. Specifications Appearance white powder or granule Total P 22%min Ca 13-18% F 0.18% max As 10 ppm max Pb 10ppm max Moisture 4%max Source of OriginRock Packing and Storage Knitted bags lined polyethylene plastic bags double packaging, Weighing 25Kg. Transportation-and harsh rain. Stored in a cool, ventilated, dry place

Commodity:Avobenzone CAS No. 70356-09-1 Molecular Formula C20H22O3 Molecular Weigh 310.39 EINEC No. 274-581-6 Specification Quality standard: USP36 Appearance Off-white powder Assay 95.0-105.0% Melting range 81.0~86.0 Impurities Any individual impurity: 3.0% The sum of all of the impurities: 4.5% Loss on drying 0.5% Packaging and storage: 1kg/aluminum foil bag. 25kg/barrel, pharmaceutical packaging barrel. Sealed, stored in dark, with a shelf life of 2 years. Reference dosage: The hygiene standards for cosmetics stipulate that the maximum amount added shall not exceed 5%, and the general dosage is 1-4%. Usage: Sunscreen agent-1789 is the most effective fat soluble UVA filter and is a safe and effective UVA sunscreen approved by the US FDA for sale on the counter. It can effectively block UVA, thereby increasing the SPF value of sunscreen products. It can improve the efficacy of sunscreen products when used in combination with UVB filters, and BL-200 has the best effect when used in combination with octyl methoxycinnamate. BL-200 can increase its stability in the product. It has an extremely effective protective and repairing effect on human skin. Application: This product is soluble in oil and can be formulated into a cream using the usual method. However, the product turns red when it encounters metal ions, so other components such as formula water should not introduce metal ions. The equipment should be made of pure stainless steel, and an appropriate amount of EDTA-2Na should be added to the formula water phase to chelate with metal ions.

1.Name: Sodium nitrate Chemical formula: NaNO3 Formula weght:84.99 2.Property: (1) ordinary sodium nitrate: white little crystals or light yellow (2) dry powder sodium nitrate: non-caking, showing loose status. Density:2.257. It is liable to deliquesce, dissolved in water, soluble in liquid ammonia, slightly soluble in ethanol and glycerin, Melting Point:308. While being heated up to about 380 it will decompose and release oxygen and turn into sodium nitrite,as the heating goes on, it will decompose into oxygen, nitrogen and nitrogen oxide. It has strong oxidability and can cause combustion explosion if being mixed with organic substance, sulfur, sodium nitrate etc. 3. Usage:  it has been wildly used in the glass industry, dye, dynamite, metallurgy, machinery, ceramic etc. 4. Specification: (Technical Standards:GB/T4553-2002) Item Unit High G. First G. Qualified G. Dry powder G. Assay % 99.7 99.3 98.5 99.3 Sodium nitrite % 0.01 0.02 0.15 0.02 Chlorides % 0.25 0.30 -- 0.25 Water insolubles % 0.03 0.06 -- 0.03 Moisture % 1.0 1.5 2.00 0.2 Carbonates % 0.05 0.10 -- 0.1 Iron % 0.005 -- -- 0.005 Loose degree -- -- -- 95 5.Package: net 25kg/50kg net each in plasic woven inner plasic bag,or 500kg net each in flexible container.

Commodity: Dicalcium phosphate Feed Grade Use DCP is the feed preparation of raw materials, Animal right to supplement calcium needs. Coarse its products more applicable to the preparation hens, ducks feed, concentrate feed and premix. Product Nature Molecular Formula:CaHPO4·2H2O,Molecular weight:172.09,After drying with loose white powdery crystals or granules. Neutral products, the melting acid, water-soluble, hygroscopicity small, heated to 90 around gradually lose water of crystallization. Product Features The purity of the product, calcium and phosphorus ratio appropriate to ensure a higher degree of its biological effects. Phosphorus content greater than 18% of the products, due to a small amount of MCP, and its biological effects better. This unique high-tech companies use technology to make our products crystallization, high purity and its harmful impurities significantly below standards:HG26362000 Drying process advanced products, products with low free water under the premise that the product does not lose crystallization of water, avoid the product in the drying process for the loss of water caused by crystallization of biological effects of the reduction. Coarse particle DCP in the animals stay in the stomach longer and more conducive to the absorption of calcium phosphate, the product of Micro-particle DCP granulation from mechanical, without any chemical binder. Specifications Appearance white and gray powder/granule Total P 18% min Calcium 21% min  F 0.18% max As 30 ppm max Pb 30 ppm max Packing and Storage Knitted bags lined polyethylene plastic bags double packaging, Weighing 25Kg/50KG/1000Kg. Transportation-and harsh rain. Stored in a cool, ventilated, dry place.