Cement.
Cement, clinker.
White rice 5451 viet nam, long grain white rice.
Long grain rice, basmati rice, carolina rice, jasmine rice, rice.
White Wine Vinegar
Rice Long Grain Rice Broken Rice Jasmine Rice Parboiled Rice White Rice Basmati Rice Non Basmati Rice .
Clinker.
Red-and-white onion.
White and yellow onion.
Mountain white honey.
Polyester staple fiber cotton shoddy white shoddy.
Used jute sack bags. From the coffee and chocolate industry
Bitumen.
We Are Producer Of 80 Kind Of Mortar For 80 Kind Of Applications Our Specialty The Special Product For Special Applications Today Our Best Offer Refractory Mortar/ Cement Ready Mix Powder In 25 Kg 5, 25 Euro Bag 25 Kg Fob Spanish Port Cohexion Endurence At 10 Mpa ( Briks Or Block) Themique Resitence Temp Up 2000cº(celsius) Under Our Brand Bags And Ce Norm Production
01 02 Solubility 03 04 Description 05 06 07 Identification : A. Melting point . Result A. Result B. B. IR absorption . Related substances By HPLC Impurity K ( 4 - aminophenol ) Impurity J ( chloroacetanilide ) Unspecified impurities . Total of other Impurity . L.O.D. at 105 C Sulfated Ash Assay ( On dried substance . ) White Crystalline powder Complies . 170.5 ° C 0.5 C Complies . 7.07 ppm Not Detected 0.0079 % 0.0122 % 0.10 % 0.037 % 99.90 % White or almost white crystalline powder . Sparingly soluble in water , Freely soluble in ethanol 96 % & very slightly soluble in Methylene Chloride . Between 168 ° C to 172 C Not greater than 2 C Compare the spectrum with that obtained with Paracetamol RS or with the working standard spectrum of Paracetamol . NMT - 50 ppm NMT - 10 ppm NMT -0.05 % NMT - 0.2 % Not more than 0.5 % Not more than 0.1 % NLT 99.0 % & NMT 101.0 %
Outer layer of the grain from the coarse fraction of milled 100% whole grain oats husked and enzymatically deactivated. The product has been stabilized by heat treatment to prevent enzymatic development of rancidity. Brown or mahogany color with white tones. Characteristic odor and flavor of oat bran free of foreign odors and flavors Ingredients 100% oats Applications Bakery. Cookies.
Outer layer of the grain from the coarse fraction of milled 100% whole grain oats husked and enzymatically deactivated. The product has been stabilized by heat treatment to prevent enzymatic development of rancidity. Brown or mahogany color with white tones. Characteristic odor and flavor of oat bran free of foreign odors and flavors. Ingredients 100% oats Applications Bakery Cookies
Oat flakes from rolled oat grains, dehusked, enzymatically deactivated and 100% whole and clean cut. The product has been stabilized by heat treatment to prevent enzymatic development of rancidity. White grains with light chestnut or mahogany hues. Irregular shape, smooth surface and uniform size. Odor and characteristic flavor of toasted oats free of foreign odors and flavors. It contains gluten. Ingredients 100% oats Applications Bakery. Cookies. healthy diets Vegetable drinks.
Oat flakes from whole oat grains, dehusked, enzymatically deactivated, 100% whole and clean. The product has been stabilized by heat treatment to prevent enzymatic development of rancidity. White grains with light chestnut or mahogany hues. Irregular shape, smooth surface and uniform size. Odor and characteristic flavor of toasted oats free of foreign odors and flavors. It contains gluten. Ingredients 100% oats Applications Bakery. Cookies. healthy diets vegetable drinks
Oat flakes from whole oat grains, dehusked, enzymatically deactivated, 100% whole and clean. The product has been stabilized by heat treatment to prevent enzymatic development of rancidity. White grains with light chestnut or mahogany hues. Irregular shape, smooth surface and uniform size. Odor and characteristic flavor of toasted oats free of foreign odors and flavors. It contains gluten. Ingredients 100% oats Applications Bakery. Cookies. healthy diets Vegetable drinks.
