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APPLICATION OF SK-HB K-SILICATE MORTAR : * K-SILICATE is used for jointing Acid Resisting brick in construction of vessels in suited for construction of fume chambers and stacks handling hot, dry Acid fumes and vapors. It is also used for jointing chemical resisting stoneware pipes. K-SILICATE cement is good bedding material for Acid â?? Resisting bricks and tiles. The concrete surface needed protection should be dryed, clean and rough. The bricks or tiles will be set with K-SILICATE cement over concrete surface applied with a suitable an impermeable interliner. When Bedding and Jointing Materials are the same. On the treated surface bricks or tiles are bedded to a thickness of about 6 mm and tamp gently with a wooden piece till the paste squeezes out of joints. The paste that is squeezed out of the joint should be removed by trowel with good finishing. After the mortar of the joint is dryed treat the joints with 20% Hydrochloric Acid Solution by means of brush. A.R.lining should be always in contact with Acid and not with water. Concrete subtract like Floor, Wall, tanks and similar surface should be protected with a membrane of Bitrok Mastic or compound steel tanks should be protected with rubber or PVC subjected to chemical conditions and temperature of chemical media. The Brick lining is recommended over the protective layer of Bitrok Mastic. When Bedding and Jointing Materials are Different. Spread the silicate type mortar about 6 to 8 mm thick on the back of the tile or brick. Press the tile on the bed leaving required space for joints between tiles for bricks. After the bedding mortar is set, fill Mp the joints with specified cement.PRODUCT DATA SHEET FOR SK-HB ( K-SILICATE) MORTAR A general purpose cement for acid conditions Resistant to High & medium concentrations of most of the common organic and inorganic acids except Hydroflouric acid. Recommended where the concentration of the acid is high suitable for high temperature. Unsuited to aqueous solutions, alkaline conditions. PREPARATIONS OF MORTAR : * Measure 1 part by weight of K-SILICATE solution into a suitable mixing pan. * Add slowly and gradually 3 parts by weight K-SILICATE mortar and mix thoroughly to form a smooth mortar. * In hot season very large batches of mortar will become stiff quite rapidly therefore small batches, not exceeding 4 to 8 kgs. Will be prepared. * The cement mortar will be used before it starts setting.

Whole wheat flour is rich in vitamins, fibres, magnesium, zinc and proteins. The whole wheat has a high content of zinc. It is also a rich source of Vitamin B. It contains a good amount of minerals such as zinc, iron, magnesium, and manganese.

Raisins are dried grapes. The drying process concentrates both the nutrients and sugars present in grapes, making raisins nutrient-dense and calorie-dense.

Rich in zinc and magnesium, cow trotters stew helps boost the immune system to fight illness. Phosphorus helps the body build healthy bones and teeth, while selenium is a powerful antioxidant that helps boost the immune system.

This type of poultry is an excellent source of lean protein. Chicken is also a good source of vitamin B, vitamin D, calcium, iron, zinc, and trace amounts of vitamin A and vitamin C. In comparison to most red meats, chicken contains two to three times more polyunsaturated fat and monounsaturated fat-healthier fats than those found in red meat.

Ingredients: Yogurt-flavoured coating (sugar, palm kernel oil, nonfat dry milk solids, yogurt powder (cultured whey protein concentrate, cultured skim milk), soy lecithin (an emulsifier), lactic acid, natural flavour), almonds, dried cranberries, oats, honey, cashews, raisins, natural flavours.

Bamboo salt is a traditional Korean salt made by roasting sea salt in bamboo tubes at high temperatures. It is known for its enhanced mineral content and health benefits. Below are the general specifications for bamboo salt: Physical Properties: Appearance: Fine or coarse crystalline powder Color: Light gray to dark gray (depending on roasting intensity) Odor & Taste: Slightly smoky, mineral-rich, salty taste Texture: Free-flowing, non-clumped, uniform granules Mesh Size: Fine: 80-120 mesh Coarse: 2-5 mm Solubility: Fully soluble in water Chemical Composition & Nutritional Properties (Per 100g): Sodium Chloride (NaCl): 85-95% Moisture Content: Max 1-3% pH Level: 9-12 (alkaline) Essential Minerals: Magnesium (Mg): 100-500 mg Calcium (Ca): 50-300 mg Potassium (K): 100-600 mg Zinc (Zn): 2-10 mg Iron (Fe): 1-5 mg Sulfur (S): Present in trace amounts Microbiological Standards: Total Plate Count: Max 10,000 CFU/g Yeast & Mold: Max 500 CFU/g Coliforms:

White sesame seeds Sesamum indicum are small oilrich seeds widely used in food oil extraction and bakery industries They are known for their high nutritional value nutty flavor and health benefits Physical Properties Appearance Small oval flat seeds Color Creamy white to offwhite Odor Mild nutty aroma Taste Mild nutty slightly sweet Size 24 mm in length Purity Min 99 Foreign Matter Max 1 Immature or Damaged Seeds Max 2 Moisture Content Max 6 Chemical Nutritional Composition Per 100g Protein 1825 Total Fat 4855 Saturated Fat 610 Monounsaturated Fat 1825 Polyunsaturated Fat 3545 Carbohydrates 1525 Dietary Fiber 912 Ash Content Max 5 Calcium 8001000 mg Iron 1015 mg Magnesium 300400 mg Phosphorus 500600 mg Zinc 58 mg Sesamin Sesamolin 052 natural antioxidants Microbiological Standards For Food Grade Total Plate Count Max 50000 CFUg Yeast Mold Max 500 CFUg Coliforms 10 CFUg E Coli Salmonella Absent Aflatoxins B1 B2 G1 G2 Max 10 ppb Contaminants Adulterants Heavy Metals o Lead Pb 02 ppm o Cadmium Cd 01 ppm o Arsenic As 01 ppm o Mercury Hg 005 ppm Pesticide Residues As per international standards FSSAI EU FDA Artificial Additives Preservatives Must be absent Types of White Sesame Seeds 1 Hulled Sesame Seeds Outer shell removed used in bakery and confectionery 2 Unhulled Sesame Seeds Natural form with hull higher fiber content 3 Organic Sesame Seeds Grown without synthetic pesticides or fertilizers 4 Mechanically Dried Sesame Seeds Processed with controlled drying methods Applications of White Sesame Seeds Food Industry Used in bakery confectionery tahini and spice blends Oil Industry Extracted for sesame oil rich in antioxidants Nutraceuticals Used in dietary supplements and health foods Cosmetics Personal Care Used in skin and hair care products

Aloe vera powder is a fine, dehydrated form of aloe vera extract, derived from the inner gel or whole leaf of the Aloe barbadensis miller plant. It is widely used in the food, pharmaceutical, cosmetic, and nutraceutical industries due to its rich bioactive compounds and health benefits. Below are the general specifications for aloe vera powder: Physical Properties: Appearance: Fine, free-flowing powder Color: Off-white to light beige Odor: Mild, characteristic of aloe vera Taste: Slightly bitter Mesh Size: 80-200 mesh Solubility: Water-soluble (spray-dried aloe vera powder) Partially soluble (freeze-dried aloe vera powder) pH (1% Solution): 4.0 - 5.5 Chemical & Nutritional Composition (Per 100g): Moisture Content: Max 5% Polysaccharides (Acemannan): 10-30% (varies by quality) Aloin Content (For Non-Decolorized Powder):

Bold peanuts Arachis hypogaea are a variety of peanuts known for their large size reddishbrown skin and high oil content They are widely used in the food industry for direct consumption oil extraction peanut butter and confectionery Physical Properties Variety Bold Peanuts RunnerSpanish types Appearance Ovalshaped larger than Java peanuts Color Reddishbrown skin Size o 3842 countsoz large o 4050 countsoz medium o 5060 countsoz small Odor Mild nutty aroma Taste Sweet nutty and crunchy Moisture Content Max 8 Foreign Matter Max 1 Broken Split Kernels Max 2 Shriveled Immature Kernels Max 2 Aflatoxin 10 ppb food grade Chemical Nutritional Composition Per 100g Protein 2228 Total Fat 4550 Saturated Fat 68 Monounsaturated Fat 1822 Polyunsaturated Fat 2025 Carbohydrates 1218 Dietary Fiber 810 Ash Content Max 25 Energy Value 560590 kcal Calcium 5070 mg Iron 24 mg Magnesium 150200 mg Phosphorus 300400 mg Zinc 23 mg Microbiological Standards For Food Grade Total Plate Count Max 50000 CFUg Yeast Mold Max 500 CFUg Coliforms 10 CFUg E Coli Salmonella Absent Aflatoxins B1 B2 G1 G2 Max 10 ppb Contaminants Adulterants Heavy Metals o Lead Pb 02 ppm o Cadmium Cd 01 ppm o Arsenic As 01 ppm o Mercury Hg 005 ppm Pesticide Residues As per international standards FSSAI EU FDA Artificial Additives Preservatives Must be absent Types of Bold Peanuts 1 Raw Peanuts Whole unshelled or shelled peanuts used for roasting and cooking 2 Blanched Peanuts Skin removed used in confectionery and peanut butter 3 Roasted Peanuts Readytoeat variety used in snacks 4 Peanut Splits Broken peanut kernels used in food processing 5 Peanut Oil Grade Highoil content variety for oil extraction Applications of Bold Peanuts Food Industry Used in snacks peanut butter and confectionery Oil Industry Extracted for peanut oil a highquality cooking oil Animal Feed Used in cattle and poultry feed due to high protein content Cosmetics Pharmaceuticals Used in skincare products and medicinal applications

Sunflower seeds (Helianthus annuus) are rich in healthy fats, proteins, and essential nutrients. They are widely used in food, oil extraction, animal feed, and cosmetic applications. Below are the general specifications for sunflower seeds: Physical Properties: Appearance: Small, oval seeds with a hard shell Color: Striped: Black with white stripes (common for direct consumption) Black: Solid black seeds (mainly for oil extraction) Odor: Mild, nutty aroma Taste: Crunchy, slightly nutty and oily Size: 6-15 mm (varies by variety) Purity: Min 99% Foreign Matter: Max 1% Broken or Immature Seeds: Max 2% Moisture Content: Max 10% Chemical & Nutritional Composition (Per 100g): Protein: 20-25% Total Fat: 40-50% Saturated Fat: 4-6% Monounsaturated Fat: 15-25% Polyunsaturated Fat: 25-35% Carbohydrates: 15-20% Dietary Fiber: 8-12% Ash Content: Max 3% Vitamin E: 30-50 mg Magnesium: 300-400 mg Calcium: 70-100 mg Phosphorus: 500-700 mg Iron: 5-8 mg Zinc: 3-5 mg Microbiological Standards (For Food Grade): Total Plate Count: Max 50,000 CFU/g Yeast & Mold: Max 500 CFU/g Coliforms: