Small Compression Locking Plate 3 5Mm Suppliers and Manufacturers

At Royal Canin we put the animal first in everything we do. Every decision we make is based on years of study in our own centre and on partnerships with veterinary schools, universities and breeders. The aim is always the same, to provide precise nutritional solutions to meet the need of your pet. Those needs can be very different and one food does not suit all. Age, breed, size and lifestyle are all taken into account. We were the first to meet the different needs of small, medium and large breeds, and to develop breed specific foods. Natural defences: Helps support the dog's natural defences, thanks particularly to an antioxidant complex and manno-oligo-saccharides. High digestibility: Helps promote optimal digestibility thanks to an exclusive formula including very high quality proteins and a balanced supply of dietary fibre. Omega 3: epa - dha: Enriched formula with Omega 3 fatty acids (EPA-DHA) to help maintain a healthy skin. High palatability: Satisfies the appetite of medium breed dogs thanks to carefully selected flavourings. Suitable for Medium sized dogs (11-25kg) from 1 - 7 years. Composition: Dehydrated poultry protein, maize flour, maize, wheat flour, animal fats, dehydrated pork protein, wheat, hydrolysed animal proteins, beet pulp, fish oil, soya oil, yeasts, minerals, hydrolysed yeast (source of manno-oligo-saccharides).

Code 12300: Long cuff with 480+/-10mm or 400+/-5mm Features 1. Made by selected natural rubber latex. 2. Low protein content less than 50.µg/g. 3. Excellent chemical-resistance compounded by special treatment. 4. Excellent hand-fitting made by per Hand former: Long cuff, anatomic shape, beaded cuff, textured surface in the grip area. Size: 6.5 (Small), 7.5 (Medium), 8.5 (Large) Overall length: 480 +/- 10mm or 400 +/- 5mm

Code 11300: Long cuff with 480+/-10mm or 400+/-5mm Features 1. Made from natural rubber latex. 2. No sensitization response conducted in conformance with ISO 13485 quality standards. 3. Excellent hand-fitting. 4. Safe grip finish with texture Hand former: Long cuff, anatomic shape, beaded cuff, textured surface in the grip area. Size: 6.5 (Small), 7.5 (Medium), 8.5 (Large) Overall length: 480 +/- 10mm or 400 +/- 5mm

Code 11150: Excellent hand-fitting Features 1. Made by natural rubber latex. 2. Safe grip with textured surface, easy donning and comfort. 3. No sensitization response conducted in conformance with ISO 13485 quality standard. Hand former: anatomic shape, beaded cuff, textured surface in the grip area, with size embossed Sterility: Sterile Size: 6.0, 6.5, 7.0, 7.5, 8.0, 8.5 Overall length: 290 +/- 5mm / or 305+/-5mm

Code 16150: Improved treatment to allow wet hands to slip in easily. Features 1. Triple-layered design consists of double-dipping latex technology and polymer coating. 2. Made by natural rubber latex with low protein content. 3. Excellent hand-fitting made by perfection Color: Natural latex Hand former: Anatomic shape, beaded/non-beaded cuff, textured surface in the grip area, with size embossed Sterility: Sterile Size 6.0, 6.5, 7.0, 7.5, 8.0, 8.5 Overall length: 290 +/- 5mm / or 310+/-5mm

Code 17210: Reduced thickness for maximum sensitivity suitable for microsurgery operations Features 1. Triple-layer design consists of double-dipping latex technology and polymer coating. 2. Made by natural rubber latex with low protein content. 3. Excellent hand-fitting made by perfect Color: Brown Hand former: Anatomic shape, non-beaded cuff, textured surface in the grip area, with size embossed Sterility: Sterile Size 6.0, 6.5, 7.0, 7.5, 8.0, 8.5 Overall length: 310 +/- 5mm

Latex-free, wet-donning, no sulfur, no accelerator, ideal as an under glove when double gloving Features 1. Powder free, latex free, no sulfur and accelerator and low allergen. 2. Ideal as an under gloves when double-gloving. 3. Glove's shape conforms to ergonomic design, offering exceptional Color: Green Hand former: Anatomic shape, beaded cuff, textured surface in the grip area, with size embossed Sterility: Sterile Size: 6.0, 6.5, 7.0, 7.5, 8.0, 8.5 Overall length: 305 +/- 5mm

Code 65120: wet-donning, ideal as an under glove when double gloving Features 1. Powder free, latex free. 2. Idea as an under gloves when double-gloving. 3. Glove's shape conforms to ergonomic design, offering exceptional tactile sensitivity. 4. Easy wet-donning Color: Blue Hand former: anatomic shape, beaded cuff, textured surface in the grip area, with size embossed Sterility: Sterile Size: 6.0, 6.5, 7.0, 7.5, 8.0, 8.5 Overall length: 305 +/- 5mm

Code 13150: Excellent hand fitting Features 1. Made by natural rubber latex. 2. Excellent hand-fitting. 3. Safe grip with textured surface, easy donning and comfort. 4. No sensitization response conducted in conformance with ISO 13 Hand former: anatomic shape, beaded cuff, textured surface in the grip area, with size embossed Sterility: Sterile Size: 6.0, 6.5, 7.0, 7.5, 8.0, 8.5 Overall length: 290 +/- 5mm

Code 18210: Increased thickness for maximum protection suitable for orthopedic surgeries Features 1. Triple-layer design consists of double-dipping latex technology and polymer coating. 2. Made by natural rubber latex with low protein content. 3. Excellent hand-fitting made by perfect Color: Brown Hand former: Anatomic shape, non-beaded cuff, textured surface in the grip area, with size embossed Sterility: Sterile or non-sterile Sizeï¼? 6.0, 6.5, 7.0, 7.5, 8.0, 8.5 Overall length: 310 +/- 5mm

PRODUCT INFO Bolo Maka (Ma-Uek) is small and round, approximately 1-2 centimeters in diameter. The tiny outer skin is initially green when immature, but then ripens to a yellow or orange and is covered in a fine layer of prickly hair. The inner pulp has many edible seeds and is also yellow or orange. Bolo maka is tangy and have a tropical, floral taste with a crunchy bite. Bolo maka grow in small clusters on a stout, vining perennial bush that reaches heights of just over one meter. The stems, leaves, and branches are also hairy, much like the fruit's outer skin. Bolo maka can be consumed in both raw and cooked applications. The thin exterior skin is edible once the hairy layer is shaved off and they are popularly eaten raw as an appetizer or snack. Many recipes may call just for the juicy, seedy pulp to add a touch of piquant sweet and sourness in sauces and curries. The fruit can be sliced in half and squeezed to release the inner pulp. Bolo maka is often used as a finishing condiment and paired with nam prik kapi, which is a Thai chili sauce made with shrimp paste and lime. Its sweet and sour flavor profile also compliments curries rich in coconut milk or a simple plate of rice. Bolo maka will keep up to a week when stored in the refrigerator. USES Bolo maka can be consumed in both raw and cooked applications. The thin exterior skin is edible once the hairy layer is shaved off and they are popularly eaten raw as an appetizer or snack. Many recipes may call just for the juicy, seedy pulp to add a touch of piquant sweet and sourness in sauces and curries. The fruit can be sliced in half and squeezed to release the inner pulp. Bolo maka is often used as a finishing condiment and paired with nam prik kapi, which is a Thai chili sauce made with shrimp paste and lime. Its sweet and sour flavor profile also compliments curries rich in coconut milk or a simple plate of rice.Bolo maka will keep up to a week when stored in the refrigerator. SEASONS Bolo maka is available year-round.

PRODUCT INFO Lettuce Mix is comprised of individual, medium sized leaves, measuring approximately 3 to 5 centimeters in length, and range in shape from flat, elongated, and oval to slightly curled, frilly, and deeply lobed. The leaves also vary in color from dark green to a deep red, burgundy hue. The leaves are tender, pliable, and crisp with a succulent texture, and have a clean, mild, and nutty flavor with a slightly bitter finish. USES Perfect bed for fresh fruit plates. Appetizer and veggie trays adore this MicroGreen's pretty presence. Attractive side salad for main entrrees. Season MicroGreen Gourmet Lettuce Mix is available year-round.

PRODUCT INFO Big Cucumber, fruit length 15 cm or more, fruit width more than 2.5 cm, thick flesh, small intestine. For varieties in Thailand, the bark is green to dark green. especially the part near the fruit pole and the end of the fruit has a light green or white dot There is a white stripe that extends to the tip of the fruit. foreign species The result will be a uniform dark green color. USES Big cucumbers are commonly consumed raw. Slice cucumbers and add to salads or a crudite plate. Marinate Cucumbers in oil, vinegar, and spices and serve with sugar snap peas and mint leaves. Shred big cucumbers into a cheesecloth and squeeze to remove as much moisture as possible and then mix with yogurt and dill for a tatziki sauce. It can also be sliced lengthwise, diced, and added to quinoa or bulgur wheat salad. Big cucumbers pair well with mint, dill, tuna fish, chicken salad, tomatoes, green peppers, and onions. Big cucumbers will keep for a few days when stored in the refrigerator. If only a portion of the Big cucumbers is used, wrap the remaining piece tightly in plastic and store in the refrigerator to prevent dehydration. SEASONS Big cucumbers are available year-round.

PRODUCT INFO Thai Shallots are small in size and are oblong in shape with a rounded center tapering to pointed, slightly curved ends. The bulbs are encased in dry, papery, thin bright red skin that easily flakes when touched. Inside the skin, there are clusters of 2-3 cloves of individually wrapped segments similar to garlic, and the firm, dense, and juicy cloves are pale white, almost translucent, with red-purple rings. Thai Shallots are aromatic, pungent, sweet, and crisp when raw and when cooked, they develop a sweet, savory flavor with notes similar to garlic. SEASON Red Shallots are available year-round.

PRODUCT INFO There are many different varieties of Cucumbers that can be divided into two different groups: pickling and slicing. Pickling cucumbers are smaller, can be oblong and short to long and cylindrical, and have thin, green skin which is ideal for pickling. Slicing cucumbers are large and cylindrical, averaging 15-20 centimeters in length, and have thick skin. The skin can be smooth or ribbed with small bumps and nodes depending on the variety. Slicing cucumbers are most commonly seen in the local market's produce section and can range in color from dark green, to yellow or white. The inner flesh is light green with pale, edible seeds and has a crisp, aqueous texture and mild floral and grassy flavor. USES Cucumbers are commonly consumed raw. Slice cucumbers and add to salads or a crudite plate. Marinate Cucumbers in oil, vinegar, and spices and serve with sugar snap peas and mint leaves. Shred Cucumber into a cheesecloth and squeeze to remove as much moisture as possible and then mix with yogurt and dill for a tatziki sauce. It can also be sliced lengthwise, diced, and added to quinoa or bulgur wheat salad. Cucumbers pair well with mint, dill, tuna fish, chicken salad, tomatoes, green peppers, and onions. Cucumbers will keep for a few days when stored in the refrigerator. If only a portion of the Cucumber is used, wrap the remaining piece tightly in plastic and store in the refrigerator to prevent dehydration. SEASONS Cucumbers are available year-round.

PRODUCT INFO Langsat fruits are small to medium in size, averaging 3-7 centimeters in diameter, and are round to slightly oval in shape, growing in large clusters of approximately ten fruits. The thick rind is hard, leathery, and tan to pale yellow, developing brown spots and blemishes as the fruit matures. The rind is also covered in fine hairs giving the fruit a fuzzy appearance. Underneath the surface, there is a white, spongy, and very bitter layer that is easily separated and peeled, and the flesh is thick, translucent-white, and is typically divided into 1-5 segments. These segments are juicy, tender, and soft with a texture similar to grapes, and the flesh may be seedless or contain a few bitter seeds. Langsat fruits are very sour when young, but as they mature, the fruits develop a sweet-tart flavor with light acidity, reminiscent of grapefruit and pomelo. Langsat is an excellent source of vitamins A, B, C, and E, fiber, and also contains some iron, phosphorus, potassium, and calcium. USES Langsat is best suited for raw applications as its sweet and tangy flavor is showcased when consumed fresh, out-of-hand. The rind is easily peeled and removed from the flesh, and the segments can be consumed whole, discarding the small bitter seed. Langsat can be served as a snack or as a fresh dessert. It is also commonly segmented and mixed into fruit salads, green salads, juiced or blended into fruit drinks, or coated in syrups for a sweeter flavor to add to ice cream, desserts, and pastries. In addition to fresh preparations, Langsat can be combined into sauces, jams, and jellies for a sweet-tart preserve. Duku pairs well with other tropical fruits such as snake fruit, lychee, and rambutan, mint, basil, and cilantro. The fruits will keep for 3-4 days at room temperature and up to one week when stored in the refrigerator. SEASON Langsat fruits are available year-round in Southeast Asia, with a peak season in the fall through early winter.

PRODUCT INFO Broccoli consists of flowering heads that are harvested when the buds are unopened, small, and still green. The heads average 10 to 20 centimeters in diameter and grow on thick, fibrous stalks, emerging from a covering of large, leathery, dark green leaves. Broccoli heads are generally green, sometimes flushed with dark purple depending on the variety, and contain tiny, unopened buds attached to branching stems. The branching, segmented stems with the flower buds are known as florets, which connect into a larger, central, thick, and fibrous, pale green stem. The unopened buds have a crisp and tender consistency when raw, and if left to mature, the buds would produce bright yellow, four-petaled flowers. The thick, raw stems also have a crisp, crunchy, slightly chewy texture, and the leaves are edible but often contain a bitter, fibrous nature. When cooked, Broccoli develops a soft, semi-crunchy consistency and has vegetal, herbaceous, and earthy flavors with grassy, bittersweet nuances. Broccoli is a versatile ingredient well-suited for both raw and cooked applications, including steaming, boiling, roasting, baking, frying, and sauteing. The heads, stems, and leaves are all edible and will contain varying textures and flavors. The heads and stems are the most common portion of the plant consumed and can be chopped and tossed fresh into salads, mixed with other ingredients into slaws, or served on appetizer plates with creamy sauces and dips. Broccoli can also be battered and fried into tempura, lightly cooked and mixed into grain bowls, tossed into pasta, stir-fried with other vegetables, steamed and served as a tender side dish, or blanched and combined into rice and noodle dishes. In addition to using the heads in larger pieces, cooked Broccoli florets can be pureed into soups, stirred into risotto, or baked into quiches. The thick stems can also be used in any preparation calling for Broccoli. Some chefs choose to peel the stems to develop a more tender consistency when cooked. USES Broccoli leaves are also edible but may contain a bitter flavor. The leaves can be prepared similarly to kale or Swiss chard. Broccoli pairs well with zucchini, cauliflower, bell pepper, mushrooms, roasted meats, including poultry, turkey, beef, and fish, other seafood, sauces such as oyster, soy, creamy dressing, and vinaigrettes, and cheeses such as parmesan, cheddar, feta, and goat. Unwashed, raw Broccoli will keep 4 to 7 days when stored in the refrigerator, and once cooked, it will keep up to 5 days. It can also be frozen for 6 to 8 months. Season Broccoli is available year-round, with a peak season in the late fall through early spring.

PRODUCT INFO Thai eggplants can have an elongated, cylindrical shape to a small, globular shape, averaging 2-3 centimeters in diameter. The outer skin is smooth and glossy and ranges from dark green, light green, to white. The vivid green hues begin at the fruit's stem and then fade to a creamy white in a striping pattern. The inner flesh is pale green to white and contains many small, brown, edible seeds. Thai eggplants are crunchy and mild with a slightly bitter taste. USES Thai eggplants can be consumed in both raw and cooked applications such as grilling, frying, baking, pureeing, stewing, stuffing, and pickling. This eggplant is unique because unlike other eggplant varieties that require cooking, it can be used in raw preparations, such as salads and crudite. The seeds are edible but can be difficult to chew. In cooked applications, Thai eggplants are most commonly used in curries, and when cooked they become soft and soak up the sauce with ease. They can also be sliced and added to stir-fries or battered and fried into a tempura side dish. Thai eggplant pairs well with aromatics such as garlic, ginger, and onions, herbs such as basil, oregano, cilantro and parsley, nightshade family members including tomatoes, potatoes, and peppers, as well as coconut milk, soy sauce, shellfish, and poultry. Thai eggplants will keep up to three days when stored in a cool and dry place. SEASON Thai eggplants are available year-round.

SKU: 364115376135191 Green okra has a torpedo-shaped pod ranging in length of five to six inches when harvested mature. The pods are pale lime to lime green color, their exterior has furrowed lengthwise grooves. The skin can often be fuzzy to prickly, which can cause an allergic reaction to sensitive skin. The flesh bears a tender spongy membrane with many small white seeds. Okra is known less for its lean flavor and more for its sticky sap that creates the flesh's gelatinous texture. PRODUCT INFO Green Okra is a member of the mallow family along with cotton, cocoa and hibiscus. The okra plant produces broad oak-shaped leaves with bold yellow and white hibiscus-like blossoms. The fruits sprout in vertical patterns from the plant's stems. The sign of a plant flowering indicates fruits will develop quickly within 3-5 days. Young fruits must be harvested daily as the fruits are known to grow so fast you can almost see them growing in front of your eyes. One plant can produce up to 100 okra. Okra left on the stem too long will become tough and essentially unfit for use. Okra is grown for fresh-eating but it also has many other purposes. Okra plants are grown commercially for pickling and canning alone or as a canned soup ingredient, while the seeds are also harvested for making oil and in some cultures are ground and used as a coffee substitute or supplement. USES With okra, harvesting young tender fruits and knowledge of how to cook it are two key ingredients. Okra is historically not eaten alone, rather paired in a multitude of recipes alongside ingredients with bold, complex flavors and varying textures. Okra is most often used as a soup or stew ingredient, though its textures and flavors are truly enhanced when fried and grilled. Okra pairs well with basil, bacon, beet greens, butter, cream, garlic, ham, lemon, kale, onions, parsley, olive oil, pickled vegetables, chile peppers and peppercorns, paprika, tomatoes and turnips. SEASONS Okra is available year-round