L-Tert-Leucine Methyl Ester Hydrochloride

Fuel LPG. Fuel Tank Capacity 2.0 L Fuel Consumption : App. 225 g P/H Length : 350 mm Height : 330 mm Width : 150 mm Weight(kg) Empty : 1.5 Kg (Empty)

"Sweety Fit Pants Baby Diapers". - Stretchable Waistband - Leak Guard Protection - Soft Cotton - Wider Back Side - Size available: S / M / L / XL - Type : disposable pant diaper

"Sweety Fit Pants Baby Diapers". - Stretchable Waistband - Wider Back Side - Leak Guard Protection - Soft Cotton - Type : disposable pant diaper - Size available: S / M / L / XL

L-tert-Leucine is an essential amino acid making up one third of our muscle protein. L-tert-leucine is important in developing chiral pharmaceutically active chemicals. It can be used as a food additive. It is used in the formation of sterols. It can also be used as the catalyst in the production of cobalt oxazolone palladacycles complex. It can also be used for the production of Chiral tridentate Schiff base ligands. Application: 1. Used as a nutritional supplement, animal feed additive for synthetic drugs 2. Amino acid is an essential component of protein, and one of its main physiological functions is as a raw material for synthetic protein.

Product Name: Propionyl-L-Carnitine Hydrochloride Other Name: Levocarnitine Propionate Hydrochloride Molecular Formula: C10H20ClNO4 Molecular Weight: 253.72 Appearance: white or almost crystalline powder Purity: 99.3% CAS Number: 119793-66-7 EINECS number: 922-939-3 Supplier: ZHENYIBIO Propionyl-L-carnitine is a naturally occurring carnitine derivative formed by carnitine acetyltransferase during �²-oxidation of uneven chain fatty acids. Propionyl-L-carnitine increases the basal release of prostaglandin E2 (PGE2; Item No. 14010) and 6-keto-prostaglandin F1�± (Item No. 15210) in carrageenan-stimulated isolated rat peritoneal cells contaminated with neutrophils and increases the basal release of thromboxane B2 (TXB2; Item No. 19030) in non-contaminated cells. It reduces the production of reactive oxygen species (ROS) and decreases the expression of NADPH oxidase 2 (NOX2), NOX4, and ICAM-1 in human umbilical vein endothelial cells (HUVECs). It also increases the rate of revascularization and the hind limb vascular area in a rabbit model of hind limb ischemia when administered at a dose of 10 mg per animal. Propionyl-L-carnitine reduces mitochondrial dysfunction induced by ischemia, preventing mitochondrial calcium overload, and depletion of ATP tissue stores in a rabbit model of ischemia.

Raisin is the product prepared from the sound dried grapes of the varieties conforming to the characteristics of Vitis vinifera L. processed in an appropriate manner into a form of marketable raisin with or without coating with suitable optional ingredients. We can offer various types of Raisins SULTANAS are mainly used in the traditional cakes, breads and biscuits. CURRANTS are used for baking hot cross buns and cooking. MUSCAT used especially in fruitcakes. DARK RAISINS are most popular for cooking, baking, salads and desserts. GOLDEN RAISINS used wherever a light colored raisin is desirable. Popular for fruitcakes and confections. Golden Yellow / Dark Raisin/ Bakery (Malayar) Raisin/Mixed Raisin/Green Raisin/Sultana Raisin/ Brown Raisin

Paprika is a spice made from the grinding of dried fruits of Capsicum annuum (e.g., bell peppers or chili peppers). In many European languages, the word paprika refers to bell peppers themselves. The seasoning is used in many cuisines to add color and flavor to dishes. Paprika can range from sweet (mild, not hot) to spicy (hot). Flavors also vary from country to country. Usage Paprika is used as an ingredient in a broad variety of dishes throughout the world. Paprika is principally used to season and color rices, stews, and soups, such as goulash, and in the preparation of sausages as an ingredient that is mixed with meats and other spices. Paprika can also be used with henna to bring a reddish tint to hair when coloring it. Paprika powder can be added to henna powder when prepared at home. Paprika is also high in other antioxidants, containing about 10% of the level found in berries. Prevalence of nutrients, however, must be balanced against quantities ingested, which are generally negligible for spices. Paprika oleoresin (also known as paprika extract) is an oil soluble extract from the fruits of Capsicum Annum Linn or Capsicum Frutescens(Indian red chillies), and is primarily used as a colouring and/or flavouring in food products. ... Oleoresin Paprika is produced by the extraction of lipids and pigments from the pods of sweet red pepper, Capsicum Annuum L. Grown in temperate climates. An oil soluble extract with it is widely used in processed foods such as sausage, dressings, dry soluble seasonings, food coatings, and snack food seasonings. Paprika Oleoresin, obtained from Capsicum, is a natural dye used as a colorant and a flavor enhancer in foods, meats and pharmaceuticals. It is obtained by percolation with a volatile solvent which should be removed subsequently, such as acetone, trichloroethylene, 2-propanol, methanol, ethanol and hexane. Capsaicin is the major flavouring compound, whereas capsanthin and capsorubin are major colouring compounds among variety of coloured compounds present in Paprika Oleoresin. Uses Foods coloured with paprika oleoresin include cheese, orange juice, spice mixtures, sauces, sweets and emulsified processed meats. In poultry feed it is used to deepen the colour of egg yolks.