Water treatment chemicals - calcium hypochlorite, sodium hypochlorite.
Coriander Corriandrum Sativum is an annual herb and a native of Southern Europe and the Middle East. The fruit of the coriander plant contains two seeds which, when dried, are the portions used as the dried spice. When ripe, the seeds are yellowish-brown in color with longitudinal ridges. Coriander seeds contain an unusual array of phytonutrients. They are a very good source of dietary fiber and a good source of calcium. In addition, it is also grown because of its fruits, which contain 0.3 to 1.2% of essential oil and 17-24% of common vegetable oil.
Characteristics: The mineral water source is located in "North East Bulgaria" Region water well - malm valange water bearing formation, Voditza village, on the rural area of Voditza village, Popovo Municipality, Targovishte District. The water bearing formation is developed in karst dolomites and dolomitic limestone. The total mineralization of water is 0.445 mg/l. It is characterized as hyperthermal, low-mineralized, hydro-carbonate-sulphate calcium-magnesium and sodium, with content of hydrogen sulphide without sanitary-chemical and microbiological indications of pollution. The presence of hydrocarbonates, sulfate ions, calcium and magnesium ions and hydrogen sulphide determine the medicinal and preventive properties of the mineral water. Drinking balneological treatment with that type of water effects mainly the renal-excretory and biliaryliver system and stomach-intestinal tract. Contributes for regulation of acidity of the gasteric juice in hypacide conditions and stimulation of the intestines operation. It stimulates diuresis and urodynamics which is favorable to elimination of uroconcrements. in inhalation treatment with water, the secretolytic effect of the mineral water is shown. When the water is used for drinking balneological treatment and prevention it affects favorably the following diseases: gastro-intestinal diseases like chronic gastritis, gastroduodenitis, ulcers, enterocolitis, post-operative conditions, etc. ; metabolic-endocrine diseases, gout, diabetes); bilious-liver disease, gall-stones, chronic cholecysts, cholangitis; renal-urological diseases ( kidney stones, chronic pyelonephritis, post-lithotripsy conditions; chronic occupational intoxications to persons exposed to harmful agents such as lead, radionuclide, pharmaceutical toxic agents, etc. Plastic bottles 0.5 l, 1.5 l, 5 l, 10 l.
â?¢ Fodder yeast is a highly nutritious eco-friendly feed supplement, mainly containing protein, used in the ration of livestock and poultry. It derives from pure yeast cells cultivated on a substrate of bran, brewers grains, or distillers grains and represents an excellent additive to the diet of farm animals alongside with vegetable pulp and silage. It can also be part of different premixes and concentrates. â?¢ Dry fodder yeast serves as a valuable source of protein and vitamins. Protein generated by yeast microbes outscores animal protein in terms of digestibility and level of amino acids boosting nutritional value of proteins in the rest of feed. Protein supplied by fodder yeast is highly digestiblein animals reaching 95%. Sulphur together with its compounds participates in organic processes resulting in production of amino acids. Enzymes allow the yeast to assimilate amino acids faster and catalyze the protein synthesis process. Calcium and phosphorus present in the yeast contribute to a healthy development of the skeleton. Fat metabolism is regulated by B vitamins in which yeast is rich. â?¢ No contraindications exist regarding the fodder yeast usage. Its overdose entails no side effects. The cattle slaughter time and the technological suitability of milk are not affected by this product. Unicellular organisms, such as fungi of the genus Candida, Saccharomyces, Hansenula, Torulopsis, are normally used as strains to produce fodder yeast. They proliferate in a microbiological medium supplying carbohydrate, N, P, K, Mg, Ca, Fe, Mn, Zn etc. minerals, and dissolved oxygen. An increase in biomass is characterized by fermentation and synthesis of protein in a yeast cell.
