LABROID Bacteriological incubator is used for the incubation of biological products under controlled conditions. These units are designed to satisfy a wide array of needs of any Research Laboratory, Pharmaceutical Lab, Chemical Lab, Clinical Lab, Microbiological Determination, Pharmaceutical Stability Assays, Food Processing, QC etc for cultivation of bacteria and for facilitating biological test etc. Construction: Double walled: Outer wall of Mild steel powder coated and inner chamber of Stainless steel 304. Temperature Range: + 5�??C above ambient to 60�??C. (On Request Up to & 70�??C Available) Accuracy: �?�± 0.5�??C. (On Request �?�±0. 2�??C) Resolution: 0.1�??C Door: Main Door with Magnetic gasket with lock and Key. Trays: Adjustable-Stainless Steel. Sub Doors:Inner Sub Doors Made of Acrylic Power Supply: Single phase 230V, 50Hz, AC mains.
Laboratory bacteriological incubator With various capacities and different types of controls
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CURIA YG is a Vegan, Gluten-Free, Plant-based and Non-GMO starch used as curdling and thickening agent in Yogurt and Lassi. No addition of preservative and Mono sodium Glutamate in the starch. APPLICATIONS 1. First add 2% to 10% of CURIA- YG based on the Protein Content of the Milk in cold (40C to 360C) condition. Dissolve it well without Lump formation. 2. Heat the milk mixer to 850 c & hold it for 12 minutes with continuous stirring. 3. Cool the pasteurized milk to 43 0c to 45 0c with slow stirring and then add required quantity of Culture and stir it slowly for even mixing of culture. 4. Then keep it in an incubator @ 430c for 6 hours and transfer it to chiller. OR 1. Add 2% to 10% of CURIA- YG based on the Protein Content of the hot milk at 800C to 850C and stir continuously for 2 minutes without lump formation 2. Cool the milk to 43 0c to 45 0c with slow stirring and then add required quantity of Culture and stir it slowly for even mixing of culture. 3. Then keep it in an incubator @ 430c for 6 hours and transfer it to chiller. DOSAGE For excellent results, use 2 to 10% CURIA-YG of total batch size, based on the Protein Content of the Milk. For Lower Protein Content in the Milk higher Curia-YG NEED TO BE USED.
Coconut is made 100% handmade with extremely elaborate process. Beginning with the famous glutinous rice wine in Phu Le land with traditional ways of distillation. Coconut is used as a thick coconut rice, natural growth in the land of Ben Tre, bring a lot of nutritional value. After undergoing a rigorous process of extraction, coconut wine will undergo a 10-day incubation process so that the essence of coconut rice blends together with alcohol to create a product. Our export markets are: Germany, France, Taiwan, Korea and many overseas Vietnamese, overseas Vietnamese students. Ingredients: Exclusive formulation from many famous wines from the village of Phu Le, co-incubated in fresh coconut. Flavor: Alcohol after the fatty aroma of coconut, mixed with the sweet taste of alcohol makes a good wine and better health. Alcohol content: 18% - Ladies , Red stem/ 29% - Gentlemen Black stem/ 35% - Premium Gold stem Shelf life: Under normal conditions Coconut liquor has a shelf life of about 1 year. How to enjoy: chilled or warmed up.
CURIA YG (P33) is a special curdling and thickening agent for yogurt and lassi. It has no added preservative and Mono sodium Glutamate. FEATURES AND BENEFITS â?¢ 100% Natural. Protein and carbohydrate derivative. â?¢ Improves thickness. â?¢ Improves smooth texture. APPLICATIONS 1. First add 2% to 3 % of CURIA- YG(P33) to the milk in cold (40C to 360C) condition. Dissolve it well without Lump formation. 2. Heat the milk mixer to 850 c & hold it for 12 minutes with continuous stirring. 3. Cool the pasteurized milk to 43 0c to 45 0c with slow stirring and then add required quantity of Culture and stir it slowly for even mixing of culture. 4. Then keep it in an incubator @ 430 c for 6 hours and transfer it to chiller.
LAS 5NF is a Lactose Substitute Non- Fat Solid is an Enzymatically Modified, Clean Label, Vegan, Gluten-Free, Plant-based and Non-GMO starch used as curdling and thickening agent in Flavored milk,Ice cream,Gelato,Cottage cheese, Vegan Cheese,Sour cream,Whipped cream and Vegan butter. It is 100% naturally made which does not have any preservatives and Mono sodium Glutamate (MSG). APPLICATIONS 1. First add 4% to 10% of LAS 5NF based on the Protein Content of the Milk in cold (4�°C to 36�°C) condition. Dissolve it well without Lump formation. 2. Mix 10% of extra water to total mix and heat the milk mixer to 85�°c & hold for 12 min with continuous stir .The product is settle down when stir is not good. 3. Cool the pasteurized milk to 43�°c to 45�°c with slow stir and then add required quantity of culture and stir it slowly for even mixing of culture. 4. Then keep it in an incubator @ 43�°C for 6 hours and transfer it to chiller. DOSAGE For excellent results, use 4 to 10% of LAS 5NF of total batch size, based on the protein content of the milk. For lower protein content in the milk higher LAS 5NF need to be used.
Isolated Soy Protein, CAS no.9010-10-0, is manufactured from high quality Non-GMO soybean, available as yellow or milk white powder. It has excellent dispersibility, a high viscosity. Isolated Soy Protein is used in high protein beverages, infant formulas, cereals, nutritional bars, meat products, low-temperature barbeque products, reformed cheese, sausages, fish food, and frozen food. As an experienced Isolated Soy Protein manufacturer and supplier, we has been supplying and exporting Isolated Soy Protein for almost 10 years, please be assured to buy from us. Any inquiries about price and the market trend please feel free to contact us, we will reply you within 1 working day. Isolated Soy Protein Specification SOY PROTEIN ISOALTE (Emulsion Type) is our new special designed soy protein isolate with higher viscosity and stronger emulsification, it can help meat processors to achieve higher emulsification requested and higher water binding to reduce the cooking loss and prevent fat loss and improve the structure of final products in a cost effective way. Physical Characteristics Protein(in dry basis N 6.25 mfb) 90% min Moisture 7% max Ash 6% max Crude fiber 0.5% max Fat 0.5%max PH 7.3 ± 0.5 Colour light Flavour neutral Typical Bacteriological Analysis Standard plate count 20,000/g max Coliforms 100/g max E Coli (in 0.1g) negative Yeast and mould 100/g max Salmonella (in 25g) negative Particle Distribution (Typical Analysis)99% through 100# U.S. standard screenHeavy Metal Analysis lead 1.0 mg/kg max Arsenic 0.5 mg/kg max Packing: 20kg net weight, paper/plastic bag poly-lined.Storage: below 75â?? and 60% relative humidity promotes longer shelf life.Certificate: BRC, HACCP, ISO9000, ISO22000, IP, Kosher & Halal certificatedShelf life: one year.
Soy Protein Concentrate, CAS no.9010-10-0, also known as concentrated Soy protein, is manufactured from high quality Non-GMO soybean protein, yellow or milk white powder. Soy protein is a complete protein that contains all nine of the essential amino acids. Soy Protein Concentrate is used in the food and beverage industry as a nutritional ingredient for a wide variety of food products. Specifically, Soy Protein Concentrate is used in baked foods, breakfast cereals, and in meat products to increase water and fat retention. As an experienced Soy Protein Concentrate manufacturer and supplier, we has been supplying and exporting Soy Protein Concentrate for almost 10 years, please be assured to buy from us. Any inquiries about price and the market trend please feel free to contact us, we will reply you within 1 working day. Soy Protein Concentrate Specification Description: Soy Protein Concentrate is a highly viscosity and easily dispersible functional soy protein concentrate for use in bowl chopper, mixer/grinder, and mixer/blender system. It provides good emulsifying properties and can be added in dry. Soy Protein Concentrate is recommended for comminuted, ground, and canned meat products.Physical Characteristics Protein on dry matter: 67% min Moisture 8% max Ash 8% max Fat 1% max PH 7.0±0.5 Color light yellow Flavour neutral Typical Bacteriological Analysis Standard plate count 20,000/g max Coliforms 100/g max E Coli (in 0.1g) negative Yeast and mould 100/g max Salmonella (in 25g) negative Heavy Metal Analysis (mg/kg) Lead 1.0 max Arsenic 0.5 max Particle Distribution(Typical Analysis)95% through 100# U.S. standard screenPacking: 20kg net weight, paper/plastic bag poly-lined.Storage: below 75 and 60% relative humidity promotes longer shelf life.Certificate: BRC, HACCP, ISO9000, ISO22000, IP, Kosher & Halal certificatedShelf life: one year.
Product Name: Tianeptine Sodium Salt Other Name: Tianeptine Sodium MF: C21H24ClN2NaO4S Grade Standard: Pharmaceutical grade Specification: 98%min Test: HPLC Appearance: Off- white to white powder CAS: 30123-17-2 Supplier: ZHENYIBIO Tianeptine sodium salt is a salt of Tianeptine. Tianeptine, a tricyclic compound, is a selective facilitator of 5-HT (serotonin; sc-201146) uptake in vitro and in vivo. Additionally, Tianeptine is reported to act as a selective inhibitor of dopamine uptake . Tianeptine does not have a noted effect on monoamine uptake. In a study utilizing purified synaptosomes from rat brain, Tianeptine was reported to enhance serotonin uptake in selective brain regions. Purified synaptosomes were obtained from rats and incubated with tritium-labeled 5-HT and Tianeptine in vitro . The synaptosomes were then analyzed for uptake and release of 5-HT via a liquid scintillation.
Modeljk-hil-9052jk-hil-9082jk-hil-9162jk-hil-9272 Electrical requirement220v 50hz Temperature rangert+5~65¡æ Display resolution0.1¡æ Temperature stability¡à0.3¡æ Ambient temperature+5~40¡æ Interior dimension (w¡ád¡áh, mm)350¡á320¡á350400¡á400¡á500500¡á370¡á800520¡á460¡á1050 Shelves2(pcs)3(pcs) Timing range1~9999min
We can produce kinds of incubator , and produce as you need .
Worked at 110-240v.25w;auto-controler, digital display and setting.
Working life time is 8-10 years. Warranty is 3 years. Our incubator is incubator with energy-saving and environment protection. Fiber cartons.
Incubator working life time:8-10 years. Warranty is 3 years. Full automatic incubator with energy-saving and environment protection. Fiber cartons.
Incubator Offering laboratory instruments including co2 incubator, biochemistry incubator, mould incubator, light incubator (germinate), constant temperature incubator, centrifuge etc.
Incubator(stability chamber) with relative humidity and temperature controller Key Specifications/Special Features : As per customers requirement
The BOD (Biochemical Oxygen Demand) Incubator is a crucial medical equipment used in hospitals for environmental and medical research. This specialized incubator maintains a stable temperature, typically 20�°C, 27�°C, or 37�°C, providing an ideal environment for biological sample incubation and testing. It features precise digital controls and uniform temperature distribution to ensure accurate and reproducible results. The interior is spacious, accommodating various sample sizes and containers. With energy-efficient design and robust construction, it's reliable for long-term operation. Hospitals rely on BOD incubators for critical applications, including wastewater analysis, microbiological studies, and medical research, ensuring the highest standards of accuracy and consistency.
AXIS Incubators are specially designed for use with Verify Self Contained Biological Indicators (SCBls). The incubators are available in single or dual temperatures for steam and Ethylene Oxide (EO) sterilization process. For steam, the incubators aperture at 60�°C, For Ethylene Oxide, they operate 37�°C. Available for either 120 or 220 V electric supply. 34 positions for conventional and colorimetric SCBIâ??s. 4 positions for self-contained ampoules, culture media, and protein detection pen. A special hole for the external thermometer. An ampoule crusher for BIs.
Temperature set range:RT+5-65 degree centrigrade,Power consumption:250W,Volume:50L,lnner the other parameter is avaiable dimension:415*360*355