Calcium Acetate Suppliers and Manufacturers

Distillation is a process of separating the component substances from a liquid mixture by selective evaporation and condensation. The vacuum distillation has many like lower energy requirement, better quality products and less scaling on the distillation trays due to sludge. The vacuum distillation produces ethanol of international quality standards and there is a lot of demand of ethanol from the vacuum distillation process. Distillation Process in which the components of a substance or liquid mixture are separated by heating it to a certain temperature and condensing the resulting vapors. Some substances have components that vaporize at different temperatures and thus can be separated by condensing their vapors in turn. Distillation is also used as a purification process in which non-volatile components are separated from volatile ones.

Calcium sennoside is a natural laxative derived from senna, a flowering plant belonging to the Cassia genus. It's a popular over-the-counter medication used to treat occasional constipation and clear the bowels before certain medical procedures. This article delves into the properties, mechanisms of action, uses, potential side effects, and safe administration of calcium sennoside. Chemical Properties and Source Calcium sennoside is a mixture of glycosides, and chemical compounds where a sugar molecule (glycone) is attached to a non-sugar molecule (aglycone). In this case, the aglycone is sennoside A and sennoside B. These glycosides are extracted from the dried leaves and pods of the senna plant. Commercially available calcium sennoside comes as a calcium salt, forming a stable and well-absorbed form.

Ultra Milk come with more healthy variant, low fat and high calcium. This variant make you body feel more fresh while drink it. Fresh and delicious taste from fresh milk will perfectly drink it as main drink, or add in coffee or tea. AVAILABLE SIZE (Quantity/Carton) *250ML (24 Pcs) *1L (12 Pcs) Variant: Plain, Chocolate Origin: Indonesia Text: Indonesia ======================== *Big Range More Than 1000 items, So You Can Mix The Product *FCL, Mix Container Load (Dry/Reefer) are welcome *Stickering and Shrink Wrapping are available *Payment terms FOB, CNF -Any Inquiry or need more details about product? feel free to contact us-

Product Name: Calcium L-Threonate Type: Food Additives Origin: China CAS No.: 70753-61-6 AUCO No.: 426 Packing: 25kg/drum Items Standard Appearance The product is white fine granular powder, odorless and tasteless. Identification Take about 0.lg of this product,dissolve inwater to 5ml, add one dropofferrictrichloride solution, generate the yellowish green. Assay (on thedried basis) 98.0% Specific rotation +13.0~ +16.0 H 6.0~8.0 Loss on drying 1.5% Heavy metal (As) 3ppm Heavy metal (Pb) 2ppm Chloride 0.5%

Calcium L-Threonate Type: Food Additives Origin: China CAS No.: 70753-61-6 AUCO No.: 426 Packing: 25kg drum

At Prefine Chemicals, we distribute top-tier Di Calcium Phosphate offers expert guidance to help you achieve optimal results. Our commitment to quality ensures you receive a reliable product you can depend on. (CAS.NO.-7757-93-9) Prefine Chemicals guarantees a minimum purity of Min. 99 % of Di Calcium Phosphate APPLICATIONS Applications are: Basic Pharma Fertilizers PACKAGING HDPE Bags MOQ 1x20'FCL SPECIFICATIONS Sr.No Characteristic Specifications 1. Physical Appearance White powder 2. Purity 99.99 3. Formula CaHPO4

Quick supplement nitrogen, supplying calcium and boron directly. Boron is the main element of promoting flower and fruit swelling. It is also efficient in disease resistant, crack resistant and crops quality improvement, which is widely used for greenhouse and large areas of agricultural land. It is a free-flowing material. Its hygroscopic nature means that it readily dissolves when in contact with the soil in humid conditions or a night dew. This formulation offers low risk of scorch and is often used as a final topdressing to a wide range of high value crops that have a requirement for extra boron. Packing: 25kg bags, 50kg bags, 1200kg jumbo bags, and customer's marking bags. Handling and Storage: Store in a cool and dry place, away from moisture, heat. Protect the materials from the sun or rain during transportation. Item Specification Appearance: Yellow granular Total Nitrogen: Min 15.5% Nitrate-Nitrogen: Min 14.4% Ammonium-Nitrogen: Min 1.1% Calcium: Min 18% Water insoluble: Max 0.2% CaO: Min 26% Nitrogen Max: 0.02% Nitrate Max 0.05% Boron Min 0.3% PH value 5- 7 Particle size 2- 5mm, 90%min

Calcium Ammonium Nitrate is a highly efficient source of calcium and nitrogen promptly available to plants. Calcium is an important secondary primary nutrient, directly related to the formation of the cell walls of the plants. As the mobility of calcium in the plant is limited, it has to be supplied throughout the growth season to keep adequate levels in the plant tissues and to ensure proper development. CAN helps plants to be more resistant to stress and improves the quality and shelf life of crops. Packing: 25kg bags, 50kg bags, 1000kg / 1200kg jumbo bags, and customer's marking bags. Handling and Storage: Store in a cool and dry place, away from moisture, heat. Protect the materials from the sun or rain during transportation. Item Specification Appearance: White Granular Total ammoniacal and nitrate nitrogen %: Min 25 Ammoniacal nitrogen %: Min 12.5 Calcium nitrate %: Max 0.5 Moisture %: Max 1 Size: Not less than 80 per cent of the material shall pass through 4 mm IS sieve and be retained on 1 mm IS sieve. Not more than 10 per cent shall be below 1 mm IS sieve.

Calcium nitrate is an ideal source of crop calcium and nitrate nitrogen. Nitrate nitrogen is the only source of nitrogen that has a synergistic effect on calcium and can promote calcium absorption. It improves the soil and granulates the soil making it anti-caking. When employed in industrial crops, flowers, fruits and vegetables, it extends fluorescence, spurs the root, the stem and the leaf to grow normally, guarantees fruits in gay colors and increases carbohydrate contents in fruits. Packing: 25kg bags, 50kg bags, 1200kg jumbo bags, and customer's marking bags. Handling and Storage: Store in a cool and dry place, away from moisture, heat. Protect the materials from the sun or rain during transportation. Item Specification Appearance: White round granular Total N %: Min 15.5 Ammoniacal Nitrogen %: Max 1.1 Nitrate Nitrogen %: Min 14.4 Nitrogen In Form of Urea %: Max 2.5 Water Soluble Calcium %: Min 18.8, Max 1.5

Calcium Alginate Wound Dressing(Winginate) Specifications: Overall2 x 2 Pad (Pad 5) Overall4 x 4 Pad(Pad 5) Overall 4 x 8 Pad(Pad5) Overall6 Rope (Pad 5) Overall12 Rope (Pad 5).

DCP is a DiCalcium phosphate Dihydrate product, with the formula CaHPO4.2H2O, with minimum 18% P content and up to 25 % Ca content. Dihydrate means 2 molecules of water inside the phosphate and higher digestible product. The product has the highest digestibility of any DiCalcium phosphate one can find in the market. Purity is closely correlated with bio-availability of phosphorus. In the traditional process the more contaminated are the raw material, the more indigestible elements the feed phosphate will contain. This is not the case with our used processing technology. DCP is the best option to be easily used with compound feeds, premixes, and concentrates to cover the nutritional requirements of both phosphorous and Calcium in poultry, ruminants, pets, and aquatic animals.

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.

Sweet marjoram: Origanum (O) hortensis (orMajoranahortensis). Potmarjoram: O.onites Wildmajoram: O.vulgare. Syrian majoram is called zatar Family: Labiatae or Lamiaceae (mint family). In Europe, marjoram was a traditional symbol of youth and romantic love. Used by Romans as an aphrodisiac, it was used to cast love spells and was worn at weddings as a sign of happiness during the middle Ages. Greeks who wore marjoram wreaths at weddings called it “joy of the mountains.” It was used to brew beer before hops was discovered, and flavored a wine called hippocras. A cousin of the oregano family, marjoram originated in Mediterranean regions and is now a commonly used spice in many parts of Europe. Called zatar in the Middle east and often mistaken for oregano, it is also a popular spicing in Eastern Europe. Origin and Varieties Marjoram is indigenous to northern Africa and southwest Asia. It is cultivated around the Mediterranean, in England, Central and Eastern Europe, South America, the United States, and India. Description Marjoram leaf is used fresh, as whole or chopped, and dried whole or broken, and ground. The flowering tops and seeds, which are not as strong as the leaves, are also used as flavorings. Sweet marjoram is a small and oval-shaped leaf. It is light green with a greyish tint. Marjoram is fresh, spicy, bitter, and slightly pungent with camphor like notes. It has the fragrant herbaceous and delicate, sweet aroma of thyme and sweet basil. Pot marjoram is bitter and less sweet. Chemical Components Sweet marjoram has 0.3% to 1% essential oil, mostly monoterpenes. It is yellowish to dark greenish brown in color. It mainly consists of cis-sabinene hydrate (8% to 40%), -terpinene (10%), a-terpinene (7.6%), linalyl acetate (2.2%), terpinen 4-ol (18% to 48%), myrcene (1.0%), linalool (9% to 39%), -cymene (3.2%), caryophyllene (2.6%), and a-terpineol (7.6%). Its flavor varies widely depending on its origins. The Indian and Turkish sweet marjorams have more d-linalool, caryophyllene, carvacrol, and eugenol. Its oleoresin is dark green, and 2.5 lb. are equivalent to 100 lb. of freshly ground marjoram. Marjoram contains calcium, iron, magnesium, phosphorus, potassium, sodium, vitamin A, vitamin C, and niacin. Culinary uses of Marjoram Marjoram is typically used in European cooking and is added to fish sauces, clam chowder, butter-based sauces, salads, tomato-based sauces, vinegar, mushroom sauces, and eggplant. In Germany, marjoram is called the “sausage herb” and is used with thyme and other spices in different types of sausages. It is usually added at the end of cooking to retain its delicate flavor or as a garnish. It goes well with vegetables including cabbages, potatoes, and beans. The seeds are used to flavor confectionary and meat products.

1 108-78-1 Melamine 2 37640-57-6 Melamine cyanurate 3 63428-83-1 Polyamide 4 106-50-3 1,4-phenylenediamine 5 9002-89-5 Poly(vinyl alcohol) 6 105-60-2 �µ-caprolactam 7 10578-34-4 Stearyl benzoate 8 108-31-6 Maleic anhydride 9 108-05-4 Vinyl acetate 10 26264-06-2 Calcium dodecylbenzene sulfonate 11 111-69-3 Adiponitrile 12 924-42-5 N-Methylolacrylamide 13 100-20-9 Terephthaloyl Chloride 14 99-63-8 Isophthaloyl Chloride 15 1338-02-9 Copper naphthenate 16 6153-56-6 Oxalic acid dihydrate 17 79-10-7 Acrylic acid 18 75-01-4 Chloroethene 19 25190-06-1 Poly(butylene oxide) macromolecule 20 77-99-6 Trimethylol propane