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Ramming mass is commonly used in metallurgy, building materials, non-ferrous metal smelting, chemical, machinery and other manufacturing industries. Ramming mass is widely used in non-core intermediate frequency furnace and core induction furnace. As an intermediate frequency furnace ramming material, refractory ramming is applied to melt gray cast iron, nodular cast iron, malleable cast iron, vermicular cast iron, and cast alloy steel; to melt carbon steel, alloy steel, high manganese steel, tool steel, heat resistant steel, stainless steel, molten aluminum and its alloys; to melt red copper, brass, white brass, bronze and its alloys, etc. Induction furnaces are used for melting cast iron, mild steel and various alloy steels in foundries and making of steel in mini steel plants using sponge iron The refined high silicon, low iron quartz sand and quartz powder are selected and the fused quartz sand is added as the refractory material., with no slag, no crack, damp proof, convenience of repair, and the corrosion resistance, thus greatly improving the furnace service life span and the economic benefit.. Silica ramming mass can safely be used up to an operating temperature of 1600 deg C. Since it expands very little, it is superior to both alumina and magnesia refractories to resist thermal shocks Acid ramming material is the premixed ramming mass of the lining material. The acid ramming mass is used to smelt a series of metal materials such as ordinary steel and carbon steel. The lining practice best suited to a particular furnace depends upon the capacity and design of the furnace, operation practice adopted during making of a heat, and furnace output.

Turmeric powder specifications can vary depending on the industry (food, pharmaceutical, or cosmetic) and the country of origin. However, here are the general specifications for food-grade turmeric powder: Physical Properties Appearance: Fine powder Color: Yellow to orange Odor: Characteristic earthy, slightly bitter Taste: Bitter, slightly pungent Chemical Composition Curcumin Content: Typically 2-5% (higher grades can go up to 8-10%) Moisture: 10% Ash Content: 9% Acid Insoluble Ash: 1.5% Volatile Oil: 2.5% Lead (Pb): 2 ppm Arsenic (As): 0.5 ppm Heavy Metals: 10 ppm Microbiological Limits Total Plate Count: 100,000 cfu/g Yeast & Mold: 1,000 cfu/g E. coli: Absent Salmonella: Absent Aflatoxins (B1, B2, G1, G2): 5 ppb

Psyllium husk specifications can vary depending on the grade, purity, and intended use. Below are some common specifications used in the food, pharmaceutical, and industrial sectors: Physical Properties: Appearance: Light brown to off-white, fibrous husk Odor: Odorless or slightly characteristic Taste: Bland Mesh Size: 40 Mesh (Coarse) 60 Mesh (Regular) 80 Mesh (Fine) Moisture Content: Max 8-12% Swelling Index: 40-70 ml/g (depends on purity) Bulk Density: 0.45 - 0.65 g/ml Chemical Properties: Purity: 85% (Industrial Grade) 95% (Commercial Grade) 98% (Pharmaceutical/Food Grade) pH (1% solution): 4.0 - 8.0 Ash Content: Max 4% Protein Content: 2-5% Total Dietary Fiber: 70-80% Heavy Metals: Below permissible limits Microbiological Standards: Total Plate Count: Max 50,000 CFU/g Yeast & Mold: Max 100 CFU/g E. Coli: Absent Salmonella: Absent Coliforms:

Red chillies come in various varieties, each with unique properties. The specifications depend on factors like variety, processing, and intended use (food, pharmaceutical, or industrial). Below are the general specifications for whole red chillies: Physical Properties: Appearance: Whole, dried red chillies, free from mold, insects, and foreign matter Color: Bright red, deep red, or dark red (depending on variety) Odor & Taste: Pungent smell with characteristic spicy taste Size (Length): 3 cm - 15 cm (varies by variety) Skin: Wrinkled or smooth (depends on drying method and variety) Moisture Content: Max 10-14% Broken/Discolored Pods: Max 5% Chemical Properties: Capsaicin Content: 0.2% - 2% (variety-dependent) Scoville Heat Units (SHU): Low Pungency: 500 - 5,000 SHU (e.g., Kashmiri, Byadgi) Medium Pungency: 5,000 - 15,000 SHU (e.g., 334, Wonder Hot) High Pungency: 15,000 - 100,000+ SHU (e.g., Guntur Sannam, Teja) ASTA Color Value: 80-200 (higher value indicates a more vibrant red color) Total Ash: Max 8% Acid Insoluble Ash: Max 1.5% Crude Fiber: Max 30% Non-Volatile Ether Extract (Oleoresin Content): 12-18% Microbiological Standards: Total Plate Count: Max 100,000 CFU/g Yeast & Mold: Max 1,000 CFU/g Coliforms:

Red chilli powder specifications can vary based on quality, processing, and industry standards (food, pharmaceutical, or industrial). Below are the general specifications for red chilli powder: Physical Properties: Appearance: Fine, free-flowing powder Color: Bright red to deep red (depends on variety and processing) Odor & Taste: Characteristic pungent smell and spicy taste Particle Size: 40 Mesh (Coarse) 60 Mesh (Medium) 80-100 Mesh (Fine) Moisture Content: Max 8-12% Bulk Density: 0.40 - 0.80 g/ml Extraneous Matter: Max 1% Chemical Properties: Capsaicin Content: 0.2% - 2% (depends on variety) ASTA Color Value: 80-200 (higher value indicates better color) Total Ash: Max 8% Acid Insoluble Ash: Max 1.5% Crude Fiber: Max 30% Non-Volatile Ether Extract (Oleoresin): 12-18% Pungency (Scoville Heat Units - SHU): Low Pungency: 500 - 5,000 SHU Medium Pungency: 5,000 - 15,000 SHU High Pungency: 15,000 - 100,000+ SHU Microbiological Standards: Total Plate Count: Max 100,000 CFU/g Yeast & Mold: Max 1,000 CFU/g Coliforms:

Potato powder is a dehydrated form of potatoes used in the food industry for snacks, soups, sauces, and bakery products. Below are the general specifications for potato powder: Physical Properties: Appearance: Fine, free-flowing powder Color: White to creamy yellow Odor & Taste: Typical potato aroma and taste, free from off-odors and rancidity Particle Size: 60 Mesh (Standard) 80-100 Mesh (Fine) Moisture Content: Max 5-8% Bulk Density: 0.3 - 0.6 g/ml Solubility: Dispersible in water Chemical Properties: Carbohydrates: 70-80% Protein Content: 5-10% Fat Content: Max 0.5% Crude Fiber: Max 3% Total Ash: Max 4% pH (5% solution): 5.0 - 6.5 Microbiological Standards: Total Plate Count: Max 100,000 CFU/g Yeast & Mold: Max 500 CFU/g Coliforms:

Pearl millet (Pennisetum glaucum) is widely used as food, fodder, and in industrial applications. Below are its general specifications: Physical Properties: Appearance: Small, round grains Color: Gray, yellow, or light brown (variety-dependent) Odor & Taste: Characteristic, free from musty or rancid odor Grain Size: 2 - 5 mm diameter Purity: Min 98% Foreign Matter: Max 2% Broken/Damaged Grains: Max 2% Immature/Shriveled Grains: Max 2% Moisture Content: Max 12% Chemical Properties: Protein Content: 8-12% Fat Content: 4-7% Carbohydrates: 60-70% Crude Fiber: 8-12% Ash Content: Max 3% Energy Value: 350-370 kcal/100g Microbiological Standards (For Food & Feed Use): Total Plate Count: Max 100,000 CFU/g Yeast & Mold: Max 1,000 CFU/g Coliforms:

Onion powder is a dehydrated and finely ground form of onions used in food processing, seasonings, and pharmaceutical applications. Below are the general specifications for onion powder: Physical Properties: Appearance: Fine, free-flowing powder Color: Light yellow to off-white Odor & Taste: Strong characteristic onion aroma and taste, free from off-odors Particle Size: 40 Mesh (Coarse) 60 Mesh (Standard) 80-100 Mesh (Fine) Moisture Content: Max 5-7% Bulk Density: 0.3 - 0.6 g/ml Solubility: Dispersible in water Chemical Properties: Carbohydrates: 60-75% Protein Content: 8-12% Fat Content: Max 1% Crude Fiber: Max 5% Total Ash: Max 5% pH (5% solution): 4.5 - 6.5 Volatile Oil Content: 0.1-0.5% (responsible for onion flavor) Microbiological Standards: Total Plate Count: Max 100,000 CFU/g Yeast & Mold: Max 1,000 CFU/g Coliforms:

Moringa powder is derived from dried Moringa oleifera leaves and is widely used in food, health supplements, cosmetics, and pharmaceutical applications. Below are the general specifications for moringa powder: Physical Properties: Appearance: Fine, free-flowing powder Color: Fresh green (indicating good quality) Odor & Taste: Characteristic mild moringa aroma and taste, free from off-odors Particle Size: 40 Mesh (Coarse) 60-80 Mesh (Standard) 100+ Mesh (Fine) Moisture Content: Max 5-8% Bulk Density: 0.3 - 0.6 g/ml Solubility: Partially soluble in water Chemical Properties: Protein Content: 20-30% Carbohydrates: 30-40% Fat Content: 4-8% Crude Fiber: 8-15% Total Ash: Max 8% Vitamin C: 10-20 mg/100g Iron (Fe): 5-10 mg/100g Calcium (Ca): 200-500 mg/100g Potassium (K): 250-400 mg/100g pH (5% solution): 5.5 - 7.0 Microbiological Standards (For Food & Pharmaceutical Use): Total Plate Count: Max 100,000 CFU/g Yeast & Mold: Max 1,000 CFU/g Coliforms:

Jaggery is an unrefined natural sweetener made from sugarcane juice or palm sap. It is widely used in food, confectionery, pharmaceuticals, and traditional medicine. Below are the general specifications for jaggery: Physical Properties: Appearance: Solid blocks, cubes, granules, or powder Color: Golden yellow to dark brown (varies based on processing and raw material) Odor & Taste: Sweet, characteristic aroma, free from off-odors or fermentation Texture: Hard or semi-soft, depending on moisture content Moisture Content: Max 5-8% (for solid jaggery), Max 10% (for powdered jaggery) Solubility: Completely soluble in warm water Chemical Properties: Sucrose Content: 65-85% Reducing Sugars (Glucose & Fructose): 10-25% Total Carbohydrates: 85-95% Protein: 0.5-1% Ash Content: Max 3% pH: 5.5 - 7.0 Minerals (per 100g): Calcium: 80-100 mg Iron: 10-15 mg Magnesium: 50-90 mg Potassium: 100-300 mg Microbiological Standards (For Food & Pharmaceutical Use): Total Plate Count: Max 100,000 CFU/g Yeast & Mold: Max 1,000 CFU/g Coliforms:

Jaggery powder is a finely ground, unrefined natural sweetener made from sugarcane juice or palm sap. It is widely used in food, confectionery, beverages, and pharmaceutical applications. Below are the general specifications for jaggery powder: Physical Properties: Appearance: Fine, free-flowing powder Color: Light golden yellow to dark brown (depends on processing and raw material) Odor & Taste: Sweet, characteristic jaggery aroma, free from off-odors or fermentation Texture: Free from lumps, smooth, and non-sticky Moisture Content: Max 5-8% Solubility: Completely soluble in warm water Chemical Properties: Sucrose Content: 65-85% Reducing Sugars (Glucose & Fructose): 10-25% Total Carbohydrates: 85-95% Protein: 0.5-1% Ash Content: Max 3% pH (5% solution): 5.5 - 7.0 Minerals (per 100g): Calcium: 80-100 mg Iron: 10-15 mg Magnesium: 50-90 mg Potassium: 100-300 mg Microbiological Standards (For Food & Pharmaceutical Use): Total Plate Count: Max 100,000 CFU/g Yeast & Mold: Max 1,000 CFU/g Coliforms:

Honey is a natural sweet substance produced by bees from floral nectar. It is widely used in food, pharmaceuticals, cosmetics, and traditional medicine. Below are the general specifications for honey: Physical Properties: Appearance: Thick, viscous liquid or crystallized form Color: Light amber to dark brown (varies based on floral source) Odor & Taste: Pleasant, characteristic honey aroma and sweet taste Texture: Smooth, free from lumps or impurities Moisture Content: Max 18-20% Solubility: Completely soluble in warm water Chemical Properties: Fructose Content: 38-42% Glucose Content: 28-32% Sucrose Content: Max 5% Total Reducing Sugars (Fructose + Glucose): Min 65% Acidity: 0.2 - 0.5% (expressed as formic acid) Ash Content: Max 0.5% pH: 3.5 - 5.5 Hydroxymethylfurfural (HMF): Max 40 mg/kg (as per international standards) Diastase Activity (Amylase): Min 8 DN (Diastase Number) Proline Content: Min 180 mg/kg (indicator of natural honey) Microbiological Standards: Total Plate Count: Max 1,000 CFU/g Yeast & Mold: Max 200 CFU/g Coliforms: Absent E. Coli: Absent Salmonella: Absent Clostridium Botulinum: Absent Contaminants & Adulterants: Pesticide Residues: As per country-specific regulations (FSSAI, EU, FDA) Heavy Metals: Lead (Pb):

Ginger powder is a finely ground product obtained from dried ginger rhizomes (Zingiber officinale). It is widely used in food, beverages, pharmaceuticals, and cosmetics. Below are the general specifications for ginger powder: Physical Properties: Appearance: Fine, free-flowing powder Color: Light yellow to pale brown (varies based on drying method and origin) Odor & Taste: Strong, characteristic ginger aroma with a pungent, spicy taste Texture: Smooth, free from lumps and foreign matter Moisture Content: Max 8-10% Particle Size: 80-100 mesh (customizable based on requirements) Solubility: Partially soluble in water Chemical Properties: Total Ash Content: Max 6% Acid Insoluble Ash: Max 1.0% Volatile Oil Content: Min 1.5-2.5% (responsible for aroma and flavor) Crude Fiber: Max 5% Starch Content: 40-50% pH (5% solution): 4.5 - 6.0 Pungency (as Gingerol Content): Min 0.8-2.0% Microbiological Standards: Total Plate Count: Max 100,000 CFU/g Yeast & Mold: Max 1,000 CFU/g Coliforms:

Garlic powder is a finely ground product obtained from dehydrated garlic (Allium sativum). It is widely used in food processing, seasoning blends, pharmaceuticals, and animal feed. Below are the general specifications for garlic powder: Physical Properties: Appearance: Fine, free-flowing powder Color: Off-white to light yellow Odor & Taste: Strong, characteristic garlic aroma with a pungent taste Texture: Smooth, free from lumps, caking, or foreign matter Moisture Content: Max 5-7% Particle Size: 80-100 mesh (customizable based on requirements) Solubility: Partially soluble in water Chemical Properties: Total Ash Content: Max 4% Acid Insoluble Ash: Max 1% Sulfur Content: 0.5-1.0% (natural sulfur compounds in garlic) Volatile Oil Content: Min 0.2% (responsible for garlic aroma) Allicin Content: Min 0.5-1.5% (active compound in garlic) pH (5% solution): 5.0 - 6.5 Microbiological Standards: Total Plate Count: Max 100,000 CFU/g Yeast & Mold: Max 1,000 CFU/g Coliforms: