Non sterile nitrile exam glove is suitable for medical , non medical , packaging, food industry and other janitorial purposes.The gloves come in two surfaces :
Smooth surface improves touch sensitivity.
Textured surface allow secure and firm grip.
Packing costs are included in the price if it is standard packaging (i.e. 100pcs/box and 10boxes/carton). Any other customized packaging will cost extra.
Quality standards - ASTM, EN 455, CE , ISO 9001:2015,ISO 13485
Standard Packing - 100pcs/box and 10 boxes/carton - we can load a maximum of 1600cartons/20fcl, 2200cartons/40 fcl, and 3200cartons/40HQ.
Material: Nitrile Rubber
Size: Small, Medium, Large, XLarge
Color: Blue
Powder Content: Powder Free
Usage: Single Use
Cuff Style: Beaded Cuff
Fingertip Thickness: 4 mil
Glove Exterior: Textured Fingertips
Hand Compatibility: Ambidextrous
Latex Free Indicator: Not Made with Natural Rubber Latex
Non-sterile and disposable
Fingertip Thickness-4 mil
HIGH PREMIUM GRADE GLOVES - These Nitrile Exam Gloves are thicken 4 mil (4 gram), with better elasticity, stretchable durability and puncture resistance. Highly elastic fit and beaded cuff provide a snug and firm fit when wearing gloves for extended periods.
LATEX-FREE & POWDER-FREE GLOVES - Disposable nitrile gloves are powder-free and latex-free, with no oxidant, silicone oil and saline contained. Without the use of latex or powder, your body will be kept in optimal safety from potential allergens and discomfort.
MULTI-USE GLOVES - The disposable latex-free gloves are ideal for a variety of uses as painter gloves, cleaning gloves for pet care, lab working, hair coloring, cooking, cleaning, yard working, household usage and more.
TEXTURED FINGERTIPS - Nitrile gloves large feature textured fingers, fingertips, and palms to provide enhanced grip, even in wet conditions. Tactile sensitivity for delicate patient care and strong enough to protect against liquids and chemicals.
FOOD GRADE MATERIAL - The Disposable Nitrile Examination Gloves are made of powder-free craft, meeting the compliance of food preparing and handling in the food industry and household, to prevent food pollution from dust.
Quality standards - ASTM, EN 455, CE , ISO 9001:2015,ISO 13485
Standard Packing - 100pcs/box and 10 boxes/carton - we can load a maximum of 1600cartons/20fcl, 2200cartons/40fcl, and 3200cartons/40HQ.
Durable, sturdy, high quality nitrile material, incredibly stretchy without tearing or shrinking.
Comfortable for long time wear. feel like second skin! You can wear them typing and swiping on your phone with no issue
Multi-functional- Lab work, hair coloring, tattoos, food preparation, painting, cleaning, pet care, home decoration, arts and crafts
100% latex free, silicon-free, powder free. Great resistance to oil, solvent, chemical corrosion, abrasion, etc.
Meets or exceeds ASTM D-6319
We can offer Nitrile Gloves in large
quantities, OEM
Directly with the factory, straight forward!
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Our safety glasses provide durable, impact-resistant protection for industrial, construction, and laboratory environments. Designed for comfort and clarity, they ensure optimal eye safety in hazardous conditions.
item
Usage:Cleaning
LMaterial:Nitrile gloves
Brand Name:custom
Logo:custom
Package:can be 100pc per box, or 200pc per box.
Type:DISPOSABLE nitrile gloves
Grade:Industrial
Name balck nitrile gloves
Fiesta Condom
Available All night 3S (50pcs), Banana, Black Coffee, Bubble Gum, Delay, Durian, Grape3S (3pcs),
Intimate Lub Natural Pump, Intimate Lub Strawberry Pump 50ml, Max Dotted 12pcs & 3pcs, Party Pack 12pcs, Strawberry 12pcs & 3pcs, Ultrasafe 3pcs, Ultrathin 3S (3pcs), Watermelon 3Pcs. Product is Manufactured by PT DKT Indonesia.
Liquid glucose helps in controlling crystallization, body appearance, sweetness, and osmotic pressure. It acts as a preservative in hard-boiled candies, jams, and jellies
The liquid glucose we supply gives a smooth body and texture to all frozen desserts. It improves the texture and palatability of the ice cream and enhances flavors.
TEXTURE & FEATURE:
Yellow tinge to colorless clear, thick viscous syrup, free from rancidity and foreign matter.
APPLICATION:
Liquid Glucose to control crystallization, body appearance, sweetness, osmotic pressure, and as a preservative in hard-boiled candies, jams, and jellies. Liquid Glucose provides a smooth body and texture to all frozen desserts. In ice cream, to improve the texture and palatability of the ice cream and enhance flavors.
We supply high maltose corn syrup which improves the flavor, body, and texture of the food and imparts resistance to the color formation, moisture, absorption, and crystallization in finished products such as hard candies.
This corn syrup provides exceptional stability, clarity, and brilliance in finished products.
TEXTURE & FEATURE:
Clear Colorless, Odorless Viscous Syrup, free from rancidity and foreign matter.
APPLICATION:
This high maltose syrup improves flavor, body, and texture at high sucrose replacement levels while imparting resistance to the color formation, moisture, absorption, and crystallization in finished products such as hard candies. It provides exceptional Stability, clarity, and brilliance in finished products.
Fam: Cupressaceae
Juniper is widely distributed throughout the northern hemisphere and its birthplace is obscure. It is found in Europe, North Africa, North America and northern Asia. The main commercial producers are Hungary and southern Europe, especially Italy. The berries were known to Greek, Roman and early Arab physicians as a medicinal fruit and are mentioned in the Bible. In the Renaissance, they were recommended against snake bite, and plague and pestilence. Because of its air-cleansing piney fragrance, the foliage was used as a strewing herb to freshen stale air and the Swiss burned the berries with heating fuel in winter to sanitize stale air. Gin, the alcoholic drink that gets its unique flavour from juniper berries, is named from an adaptation of the Dutch word for juniper, "geneva".
Spice Description
Initially hard and pale green, juniper berries ripen to blue-black, become fleshy and contain three sticky, hard, brown seeds. When dried, the berries remain soft but if broken open one will find the pith surrounding the seeds is easily crumbled.
Bouquet: Fragrant and flowery, combining the aromas of gin and turpentine.
Flavour:Aromatic, bittersweet and piny.
Hotness Scale: 1
Preparation and Storage
Juniper berries are at their best when they are still moist and soft to the touch, squashing fairly easily between one's fingers. It is possible to make a purée from juniper berries or to extract the flavour and aroma by macerating them in hot water, but as all parts are edible and the texture is agreeable, it is usually just as well to use the entire fruit, split or crushed. The berries are quite powerful, one heaped teaspoon of crushed fruits serving for a dish for four people. Store in a cool place in an airtight container.
Culinary Uses
Juniper berries perform a quite unique role, by contributing as much to the character of food through their 'freshening' ability, as they do by way of their specific taste profile. As well as flavouring a dish, juniper cuts the gaminess of game, reduces the fatty effect of duck and pork and perks up a bread stuffing. The strong hearty flavour of juniper goes well with strong meats, such as game. Pork chops, roast leg of lamb, veal, rabbit, venison and wild boar are all enlivened with a hint of juniper. Juniper berries blend well with other herbs and spices, especially thyme, sage, oregano, marjoram, bay leaves, allspice and onions and garlic. One application I am particularly fond of is in a simple chicken casserole, It can effectively be added to wine marinades for meats, and is used with coriander in smoking meat. It seasons pâtés and sauces and in Sweden. Goulash and Sauerkraut often feature a juniper taste, as do some home-pickled meats like salt beef, salt pork and ham. Generally juniper can well be used in any dish requiring alcohol. Fruit dishes, such as apple tart and pickled peaches, also harmonize with this flavour.
Lovage-, Levisticum officinale, is a perennial herb that looks like parsley and is in the parsley, or Apiaceae, family, like anise, dill, caraway, cumin, and fennel. Lovage is native to mountainous areas of southern Europe and Asia Minor. It is sometimes called sea parsley.
Lovage (Levisticum officinale) is a plant, the leaves and seeds or fruit of which are used to flavor food, especially in South European cuisine. It is a tall (3 to 9 ft) perennial that vaguely resembles its cousin celery in appearance and in flavor. Lovage also sometimes gets referred to as smallage, but this is more properly used for celery.
Herb (Levisticum officinale) of the parsley family, native to southern Europe. It is cultivated for its stalks and foliage, which are used for tea, as a vegetable, and to flavour foods. Its rhizomes are used as a carminative, and the seeds are used for flavouring desserts. Oil obtained from the flowers is used in perfumery.
The French call lovage céleri bâtard, "false celery," because of its strong resemblance to that plant. Lovage has been used since Greek and Roman times for everything from a seasoning, to a curative for maladies ranging from indigestion to freckles, to a love potion. It grows up to 7 feet high and has large, dark green, celerylike leaves. The flavor of the pale stalks is that of very strong celery. The leaves, seeds and stalks can be used (in small amounts because of their potent flavor) in salads, stews and other dishes such as fowl and game. The stalks can be cooked as a vegetable. Dried lovage leaves and chopped or powdered stalks can be found in natural food stores and gourmet markets. The seeds are commonly called celery seed. Lovage is also called smallage and smellage.
lovage, tall perennial herb (Levisticum officinale) of the family Umbelliferae (parsley family), native to the mountains of S Europe and cultivated elsewhere. Its aromatic fruits are used in soups and as a flavoring for confectionery and for some liqueurs. An aromatic oil extracted from the roots has been used medicinally and also for flavoring. The edible leaves are usually used like celery. Lovage is classified in the division Magnoliophyta, class Magnoliopsida, order Apiales, family Umbelliferae.
Mace
Botanical: Myristica fragrans
Family: N.O. Myristicaceae
Hindi Name: Mace - Javitri
General Description: Nutmeg, spice consisting of the seed of the Myristica fragrans, a tropical, dioecious evergreen tree native to the Moluccas or Spice Islands of Indonesia.
Geographical Sources
The nutmeg tree, Myristica fragrans, is indigenous to the Moluccas in Indonesia but has been successfully grown in other Asian countries and in the Caribbean, namely Grenada. Banda Islands, Malayan Archipelago, Molucca Islands, and cultivated in Sumatra, French Guiana
Composition -> Nutmeg and mace contain 7 to 14 percent essential oil, the principal components of which are pinene, camphene, and dipentene. Nutmeg on expression yields about 24 to 30 percent fixed oil called nutmeg butter, or oil of mace. Dried kernel of the seed.
Varieties -> Whole nutmegs are grouped under three broad quality classifications:
1. Sound: nutmegs which are mainly used for grinding and to a lesser extent for oleoresin extraction. High quality or sound whole nutmegs are traded in grades which refer to their size in numbers of nutmegs per pound: 80s, 110s and 130s (110 to 287 nuts per kg), or 'ABCD' which is an assortment of various sizes.
2. Substandard: nutmegs which are used for grinding, oleoresin extraction and essential oil distillation. Substandard nutmegs are traded as 'sound, shrivelled' which in general have a higher volatile oil content than mature sound nutmegs and are used for grinding, oleoresin extraction and oil distillation; and 'BWP' (broken, wormy and punky) which are mainly used for grinding as volatile oil content generally does not exceed 8%.
3. Distilling: poor quality nutmegs used for essential oil distillation.Distilling grades of nutmegs are of poorer quality: 'BIA' or 'ETEZ' with a volatile oil content of 8% to 10%; and 'BSL' or 'AZWI' which has less shell material and a volatile oil content of 12% to 13%.
Method of Processing -> When fully mature it splits in two, exposing a crimson-coloured aril, the mace, surrounding a single shiny, brown seed, the nutmeg. The pulp of the fruit may be eaten locally. After collection, the aril-enveloped nutmegs are conveyed to curing areas where the mace is removed, flattened out, and dried. The nutmegs are dried gradually in the sun and turned twice daily over a period of six to eight weeks. During this time the nutmeg shrinks away from its hard seed coat until the kernels rattle in their shells when shaken. The shell is then broken with a wooden truncheon and the nutmegs are picked out. Dried nutmegs are grayish-brown ovals with furrowed surfaces. Large ones may be about 1.2 inches long and 0.8 inch in diameter.
Taste and Aroma: Nutmeg has a characteristic, pleasant fragrance and slightly warm taste
Marigolds were first discovered by the Portuguese in Central America in the 16th century.
Marigolds are hardy, annual plants and are great plants for cheering up any garden. Broadly, there are two genuses which are referred to by the common name, Marigolds viz., Tagetes and Celandula. Tagetes includes African Marigolds and French Marigolds. Celandula includes Pot Marigolds.
Kingdom : Plantae
Division : Magnoliophyta
Class : Magnoliopsida
Order : Asterales
Family : Asteraceae
Genus : Tagetes, Calendula
Marigolds come in different colors, yellow and orange being the most common. Most of the marigolds have strong, pungent odor and have has great value in cosmetic treatment. There are many varieties of Marigolds available today. Some of the major Marigold varieties are listed below:
African or American Marigolds (Tagetes erecta): These marigolds are tall, erect-growing plants up to three feet in height. The flowers are globe-shaped and large. Flowers may measure up to 5 inches across. African Marigolds are very good bedding plants. These flowers are yellow to orange and do not include red colored Marigolds. The Africans take longer to reach flowering stage than the French type.
French Marigolds (Tagetes patula): Marigold cultivars in this group grow 5 inches to 18 inches high. Flower colors are red, orange and yellow. Red and orange bicolor patterns are also found. Flowers are smaller, (2 inches across). French Marigolds are ideal for edging flowerbeds and in mass plantings. They also do well in containers and window boxes.
Signet Marigolds (T. signata 'pumila'): The signet Marigolds produce compact plants with finely divided, lacy foliage and clusters of small, single flowers. They have yellow to orange colored, edible flowers.The flowers of signet marigolds have a spicy tarragon flavor. The foliage has a pleasant lemon fragrance. Signet Marigolds are excellent plants for edging beds and in window boxes.
Mule Marigolds: These marigolds are the sterile hybrids of tall African and dwarf French marigolds, hence known as mule Marigolds. Most triploid cultivars grow from 12 to 18 inches high. Though they have the combined qualities of their parents, their rate of germination is low.
Marigold (Calendula) is an extremely effective herb for the treatment of skin problems and can be used wherever there is inflammation of the skin, whether due to infection or physical damage; for example, crural ulceration, varicose veins, haemorrhoids, anal fissures, mastitis, sebaceous cysts, impetigo or other inflamed cutaneous lesions.
As an ointment, Marigold (Calendula) is an excellent cosmetic remedy for repairing minor damage to the skin such as subdermal broken capillaries or sunburn. The sap from the stem is reputed to remove warts, corns and calluses.
