The enzyme is inactivated with sulfhydryl reagents such as p-chloro-mercuribenzene sulfonic acid and transition metals such as Mn2+ or Zn2+. The enzyme is also inhibited with 1 mM EDTA. In a highly purified form, O-Glycanase adsorbs to glass surfaces and is inactivated or gives variable activities. Assays with purified substrates should be carried out in polypropylene vessels, and transfer of the enzyme solutions with glass pipettes should be avoided. The purified enzyme, as formulated, is stable at 2-8°C but about 30% of its activity is lost with a single freeze-thaw cycle. The enzyme activity is not significantly affected if the material is stored at room temperature for 24 hours. The optimum buffer for enzyme activity with the standard substrate is 50 mM sodium phosphate (pH 5.0). If glycosidase treatment is performed at suboptimal pH because of glycoprotein solubility or activity requirements, expect some diminution in enzyme activity.
Oregano - scientifically named Origanum vulgare by Carolus Linnaeus – is a common species of Origanum, a genus of the mint family (Lamiaceae). It is native to warm-temperate western and south western Eurasia and the Mediterranean region. Oregano is a perennial herb, growing from 20–80 cm tall, with opposite leaves 1- 4 cm long. The flowers are purple, 3–4 mm long, produced in erect spikes. It is sometimes called Wild Marjoram, and its close relative O. majoramum is then known as "Sweet Marjoram". Uses Culinary Dried oregano for culinary use. Oregano growing in a field. Oregano is an important culinary herb. It is particularly widely used in Turkish, Greek, Portuguese, Spanish, Latin American, and Italian cuisine. It is the leaves that are used in cooking, and the dried herb is often more flavourful than the fresh. [2] Oregano [3] is often used in tomato sauces, fried vegetables, and grilled meat. Together with basil, it contributes much to the distinctive character of many Italian dishes. It is commonly used by local chefs in southern Philippines when boiling carabao or cow meat to eliminate the odor of the meat, and to add a nice, spicy flavor. Oregano combines nicely with pickled olives, capers, and lovage leaves. Unlike most Italian herbs, [citation needed] oregano works with hot and spicy food, which is popular in southern Italy. Oregano is an indispensable ingredient in Greek cuisine. Oregano adds flavor to Greek salad and is usually added to the lemon-olive oil sauce that accompanies many fish or meat barbecues and some casseroles. In Turkish Cuisine, oregano is mostly used for flavoring meat, especially for mutton and lamb. In barbecue and kebab restaurants, it can be usually found on table, together with paprika, salt and pepper. Oregano growing in a pot. It has an aromatic, warm and slightly bitter taste. It varies in intensity; good quality oregano is so strong that it almost numbs the tongue, but the cultivars adapted to colder climates have often unsatisfactory flavor. The influence of climate, season and soil on the composition of the essential oil is greater than the difference between the various species. The related species Origanum onites (Greece, Turkey) and O. heracleoticum (Italy, Balkan Peninsula, West Asia) have similar flavors. A closely related plant is marjoram from Turkey, which, however, differs significantly in taste, because phenolic compounds are missing in its essential oil. Some breeds show a flavor intermediate between oregano and marjoram.
Color: Red. Style: Powder. Moisture: 10% max. Type: Gac Fruit (Herbal Extract). Origin: Vietnam (Goods export standards). Shelf-life: 6 months from production date at -15degree for frozen powder. 2years for dried powder. Processing: Collect fresh gac fruit => remove shell => pre-dry => remove seeds => dry gac fruit flesh until acceptable moisture => grind into powder. No Min Order Quantity. We need 15days for preparation 1*20FCL. Main crop: November to January. Certifications: PHYTO, C/O, COA, B/L, INV, PKL. Packing: in PE/PA bag 500g/1000g, customized.
Sacha inchi nut oil is extracted by pressing from the seeds and flesh of the fruit of the Plukenetia volubilis, or pracaxi, a tree native to the area surrounding the Amazon River. Sacha Inchi oil has with approximately 50% a very high content of the omega 3 fatty acid alpha-linolenic acid, which makes it comparable only to flaxseed oil. Sacha Inchi oil has a very high content of Tocopherols (176226 mg/100 g) which consists predominately of gamma-Tocopherol (50%) and delta-Tocopherol. Product Description Scientific Name : Plukenetia Volubilis Linneo Extra virgin sacha inchi oil is made using a careful cold pressing process, ensuring all the seed properties conservation. Rich in polyunsaturated fatty acids: 48% Omega 3, 38% Omega 6 and 14% Omega 9. High protein content food (more than 50%). Rich in vitamin A (681 ug in 100 ml) and vitamin E (among 175.68 and Sensory Characteristics Color : Light yellow Smell : Caracteristic Taste : Caracteristic Texture : Oily liquid PHYSICOCHEMICAL CHARACTERISTICS Characteristics : Range or Limit Acidity : 0.2 - 0.8 mg KOH/g Peroxide index :
Product name: 3-O-Ethyl-L-ascorbic acid Other Name: 3 O Ethyl Ascorbyl Ether INCI Name: 3-o-ETHYL ASCORBIC ACID Molecular Formula: C8H12O6 Molecular Weight: 204.18 Appearance: White crystalline powder Purity: 99% CAS NO.: 86404-04-8 EINECS No.: 617-849-3 Supplier: ZHENYIBIO 3-O-Ethyl ascorbic acid is a new generation of vitamin C derivatives with excellent whitening effects and strong anti-aging activity,which can promote collagen synthesis and protect skin from DNA damage.3 O ethyl ascorbate ether has a powerful inhibitory effect to inhibit melanogenesis,reduce dark spots and age spots,combat photoaging by interfering with inflammatory cytokines (such as IL-6),and reverse the generation of ROS to achieve the purpose of scavenging free radicals.3-O-Ethyl ascorbic acid is a new form of vitamin C with better overall performance.It is water-soluble and has excellent heat resistance and light stability.Most importantly,it is highly stable and easy to formulate.
Pure Vegetable Ghee which is sometimes referred to as Vanaspati Ghee. It is mainly used in Middle Eastern Cuisine and popular in tAsia countries. It is used for Cooking and deep frying. This Palm Based Ghee is a healthy substitute to Animal Fat Based Ghee. Vegetable ghee is a yellow colored solid at room temperature and smooth in texture. Benefits: Vegetable ghee contains Rich linolein acid which is great for human health It helps in baking food to Improve the structure & fragrance and prolongs shelf life. It has an brilllient emulsification, molding & firmness properties. It is Free from Trans Fat and Cholesterol. It includes vitamin A & D and rich in natural antioxidants ( Tocopherols & Tocotrienols). It is used in backing food including biscuit, cake, snacks, etc. VEGETABLE GHEE SPECIFICATION Trans Fat Free Cholesterol Free Added with Vitamin A & D GMO None Rich in natural antioxidants ( Tocopherols & Tocotrienols) Specification: Free Fatty Acids (%, as Palmitic) : 0.10 max Moisture & Impurities (%) : 0.05 max Iodine Value (Wijs) : 45-56 Melting Point (C) : 36-40 Colour (5 1/4 Lovibond Cell) : 5.5 -6.6 Red 55- 65 Yellow Peroxide Value (meq O/kg) : 1.0 max (at time of packing)
Ostrich Finisher Feed (O-050316) Ostrich Finisher Feed is provided by our company, by making use of high quality of raw materials and latest technology. This has a lot of vitamins in it, so it\'s a great natural meal for the finisher. Apart from that, it is available at very low prices. Our Ostrich Finisher Feed is very effective and safe to use. Commercially raised ostriches are fed a variety of commercially accessible diets, which differ depending on where the farmed ostriches are raised. This feed contains all the vitamins and minerals their bodies require to survive at different stages of life. We are among the celebrated organizations for offering a wide range of� Ostrich Finisher Feed� in the market. This has high vitamins properties which are amazingly natural food for the finisher. Apart from this, these feeds are offered at very reasonable rates. Ingredients: Corn Gluten Meal, DDGS, Pluses, Essential Amino Acids, Vitamins, Minerals, Trace Minerals, Toxin Binders and Mold Inhibitor Product Details : Crude Protein : 15.50 % Minimum Crude Fat : 3.0 % Minimum Crude Fibre : 14.0 % Maximum Ash : 10.00 % Ingredient Profile : 100% Vegetarian Product Form : Coarse Mash Form / Pellet Form
o Dimensions: 1-6.5 cm diameter x H: 11-22 cm. o Features: eco-friendly, sustainable, non-toxic, flexible, can be mass-produced, lightweight. o Material: natural coffee wood. o Usage: release stress for pets, keep teeth clean, protect teeth from being damaged by gnawing sharp things. o Color: natural wood. o Origin: Vietnam.
o Dimensions: 1-6.5 cm diameter x H: 11-22 cm. o Features: eco-friendly, sustainable, non-toxic, flexible, can be mass-produced, lightweight. o Material: natural coffee wood. o Usage: release stress for pets, keep teeth clean, protect teeth from being damaged by gnawing sharp things. o Color: natural wood. o Origin: Vietnam.
The Hem-o-lok Ligating Clip System, produced by Teleflex under the Weck brand, is a medical device used in surgical procedures for the ligation (closing off) of vessels or tissue structures. The Hem-o-lok clips are commonly utilized in laparoscopic and robotic surgeries. Key features and aspects of the Teleflex Weck Hem-o-lok Ligating Clip System include: Material: The clips are typically made from a polymer material, providing a secure and reliable closure when applied to vessels or tissues. Design: Hem-o-lok clips are designed to be easy to use, with a simple mechanism for application. They are available in various sizes to accommodate different surgical needs. Application: Surgeons use Hem-o-lok clips to occlude or ligate blood vessels or other structures during surgery. These clips are widely used in minimally invasive procedures, such as laparoscopic and robotic surgeries. Secure Closure: The design of the clips aims to provide a secure closure, preventing bleeding or leakage from the ligated structures. Color Coding: The clips are often color-coded according to size for easy identification during surgery, allowing surgeons to choose the appropriate clip for the vessel or tissue being ligated.
Specifications: Type: Momordica charantia. Style: Green-brown Powder. Certification: PHYTO, C/O. Moisture: 10% max. 100% Pure, no additives, no preservatives. Shelf-life: 6 months from production date. Origin: Viet Nam (goods standard export).
Specification: - Type: Cucumber - Style: Powder - Color: green - Grade: Food - Active Ingredient: Matcha - Loss on Drying: 5.0% - Certification: PHYTO, C/O - Origin: Vietnam (Goods export standards) + Shelf-life: 24 month from production date
Product name: Passion Fruit Powder Original of place: Vietnam Ingredients: 100% pure from passion fruit, no impurities, no preservatives, no colorants Color: Yellow powder Grade: Foods and beverage Certification: PHYTO, C/O Shelf-life: 12 months Storage: Store in a cool, dry place, away from sunlight Making food, making drinks, functional foods, medicine. Packed in PP / PE packaging 5KG - 10KG- 20KG-25KG / BAG or packed according to customer requirements.
SPECIFICATION: Product name: Passion Fruit Powder Original of place: Vietnam Ingredients: 100% pure from passion fruit, no impurities, no preservatives, no colorants Color: Yellow powder Grade: Foods and beverage Certification: PHYTO, C/O Shelf-life: 12 months Storage: Store in a cool, dry place, away from sunlight Making food, making drinks, functional foods, medicine. Packed in PP / PE packaging 5KG - 10KG- 20KG-25KG / BAG or packed according to customer requirements.
Specification: High Quality Soursop Powder From VietNam - Type: Soursop - Style: Powder - Grade: Food grade - Particle Size: 100% Pass 80 Mesh - Certification: ISO 22000:2018, PHYTO, C/O - Packing: Retail packaging with PA packaging 5KG-10KG, export PP/PE 20KG-25KG / BAG or pack according to customer requirements - Origin: Vietnam (Goods export standards) + Shelf-life: 18 Months from production date
Specification: High Quality Mango Powder From VietNam - Type: Mango - Style: Powder - Grade: Food grade - Particle Size: 100% Pass 80 Mesh - Certification: ISO 22000:2018, PHYTO, C/O - Packing: Retail packaging with PA packaging 5KG-10KG, export PP/PE 20KG-25KG / BAG or pack according to customer requirements - Origin: Vietnam (Goods export standards) + Shelf-life: 12 Months from production date
Specification: Vietnam lime powder with best price and high quality - Type: Lime powder - Style: Powder - Color: white - Grade: Food grade - Certification: PHYTO, C/O - Packing: in PP/PE 1KG-2KG-5KG/Carton and 10KG-25KG-50KG/Carton or as requirement of buyer - Origin: Vietnam (Goods export standards) + Shelf-life: 6 Months from production date
Specification: High Quality Centella asiatica Powder From VietNam - Type: Centella asiatica - Style: Powder - Grade: Food grade - Particle Size: 100% Pass 80 Mesh - Certification: ISO 22000:2018, PHYTO, C/O - Packing: Retail packaging with PA packaging 5KG-10KG, export PP/PE 20KG-25KG / BAG or pack according to customer requirements - Origin: Vietnam (Goods export standards)
Each dragon fruit is carefully selected and refrigerated process after being freshly harvested from our farms to preserve its flavor Type: White/Red Flesh Size: 350-490 gram - Small Size / 500gram ups - Big Size Packing: 4kgs, 9kgs per carton or as customerâ??s request Origin: Vietnam Maturity: 95% Docs: C/O, Phyto,... MOQ: 1x20RF Price FOB: $0.7
Calcined Clay or Refractory clay is obtained by Calcining (heating) superior-grade Clay at high temperatures (from 850o C to 1600o C). This removes moisture and volatiles which thereby increases the Alumina content. Compared to an Alumina content of about 30% to 40% in raw Clay, Calcined Clay has an Alumina content of 40% to 60%. The Calcination is carried out in Rotary Kilns at different temperatures ranging from 850o C to 1600o C depending upon the customer's application. Product Specification Grade Name PI- 43 PI- 43(M) PI- 50 PI- 50(M) PI- 60 AL203 % 43±1 43±1 50±1 50±1 60±1 FE203 % 1.3±0.2 1.3±0.1 1.4±0.2 1.4±0.1 1.7±0.2 AP % MAX 10 6 10 6 10 BD GM/CC 2.4±0.05 2.42±0.05 2.5±0.05 2.52±0.05 2.6±0.05 PCE o/c 31-32 32-33 33-34 33-34 34-36
