Bk7 Cylindrical Lens Mensicus Suppliers and Manufacturers

1> Shower Knob. 2>Glass thickness : 1/4"~1/2", 6 mm~12 mm 3> Available in shapes: Square, cylindrical, conical etc. 4> Size: 28mm x 33mm, 30mmx30mm, 25mmx43mm etc. 5> Solid Brass, Zinc Alloy 6> Chrome plated, Brushed Nickel, Brass Polished, Polished Chrome, Gold Plated, Oil Rubbed Bronze. Keywords: Shower Door Knobs, Glass Door knobs

- Coconut shell stick Charcoal used for BAKHOOR OR BBQ - 28 MT ready for shipment. - Size 25mm dia and 50 mm length - cylindrical Shape. - 10 kg printed PP Laminated Bag. - 28 Tonnes in 40 Ft Container Specification: - Fixed carbon 70% and above - Ash - below 15% - Volatile matter - 13 to 14% - Moisture- below 5% - GCV- 6000 to 6500 CAL/Kg - Burning Time - 5 hours/kg

Features: Full Facepiece Respirator Large lens for wide field of view Lightweight, balanced design Silicone face seal for greater comfort and durability Characteristics Double exhalation valve; Low respiratory resistance; The transmission device design make the information transfer more clear Used Oil, Machine maintenance, Construction, Gas ,Electric power, Shipbuilding, Transport, Mine, Chemical plant, but not for radioactive high toxic particulate matter.

PRODUCT INFO The coconut is a perennial plant belonging to the palm family ( Arecaceae ) and is the only living species of the genus Cocos. The coconut is a plant that can be used in a variety of ways, such as water and the pulp of young coconuts being eaten. The pulp of the mature fruit is grated and squeezed to make coconut milk. Coconut shells are used to invent things such as dippers, lanterns, etc. In addition, coconuts are classified as a kind of auspicious plant. According to the royal textbook of Brahmachat Has determined to plant coconuts in the east of the house. for prosperity. Young Coconuts are mainly used for the coconut water but the soft, sweet, delicate meat is also a real treat. They are harvested young and their green outer skin is pared away to a white cylindrical husk with a pointy, pencil-like tip. Inside the white husk is the familiar round coconut with its hard, fibrous shell, or the nut. Crack that open and you'll get to the sweet, refreshing coconut water. SEASON Coconuts are available year-round.

PRODUCT INFO There are many different varieties of Cucumbers that can be divided into two different groups: pickling and slicing. Pickling cucumbers are smaller, can be oblong and short to long and cylindrical, and have thin, green skin which is ideal for pickling. Slicing cucumbers are large and cylindrical, averaging 15-20 centimeters in length, and have thick skin. The skin can be smooth or ribbed with small bumps and nodes depending on the variety. Slicing cucumbers are most commonly seen in the local market's produce section and can range in color from dark green, to yellow or white. The inner flesh is light green with pale, edible seeds and has a crisp, aqueous texture and mild floral and grassy flavor. USES Cucumbers are commonly consumed raw. Slice cucumbers and add to salads or a crudite plate. Marinate Cucumbers in oil, vinegar, and spices and serve with sugar snap peas and mint leaves. Shred Cucumber into a cheesecloth and squeeze to remove as much moisture as possible and then mix with yogurt and dill for a tatziki sauce. It can also be sliced lengthwise, diced, and added to quinoa or bulgur wheat salad. Cucumbers pair well with mint, dill, tuna fish, chicken salad, tomatoes, green peppers, and onions. Cucumbers will keep for a few days when stored in the refrigerator. If only a portion of the Cucumber is used, wrap the remaining piece tightly in plastic and store in the refrigerator to prevent dehydration. SEASONS Cucumbers are available year-round.

PRODUCT INFO Galangal rhizomes widely vary in size and shape and have a cylindrical, branched appearance with many shoots and bulbous knobs. The semi-smooth skin is light brown to tan, firm, hard, and is covered in darker brown rings. Underneath the woody skin, the flesh is pale yellow to ivory and is fibrous, dense, and aqueous with a spicy, floral aroma. Galangal is crisp and has a pungent, earthy, woodsy, and mustard-like flavor with subtle citrus undertones. USES Galangal, botanically classified as Alpinia officinarum, is the underground rhizome of a tropical shrub that belongs to the Zingiberaceae family. Also known as Siamese ginger and Thai ginger, there are two main species of Galangal known as Greater Galangal and Lesser Galangal, varying in size, shape, and taste, but both species are used to flavor culinary dishes. Galangal has been utilized for its medicinal properties in Asia for thousands of years and is predominately used today to flavor Southeast Asian cuisine. Galangal adds a warm, sweet, and pungent flavor to dishes, similar to ginger but stronger in flavor, and can be found in fresh, dried, and powdered form. SEASONS Galangal is available year-round.

PRODUCT INFO Yellow chinese chive Leaves grow in clumps of slender, elongated leaves averaging 15 to 20 centimeters in length and have a cylindrical appearance ending in a curved tip. The leaves are thin, delicate, and flat, notably solid and not hollow. Yellow chinese chive Leaves are wider than common garden chives and showcase pale shades of yellow and white, the coloring dependent on the growing conditions. Each leaf has a crisp, succulent, and tender consistency and is easily damaged as they are fragile in nature. Yellow chinese chive Leaves are known for their robust, garlic-like aroma and have a clean, vegetal flavor mixed with mildly sweet nuances of garlic and onions. USES Yellow chinese chive leaves and peppery, Chinese celery tastes similar to regular celery, only much stronger - it is rarely eaten raw. Toss in stir-fries, fried rice dishes or vegetable sautes. Pair with ham, lamb, chicken, turkey or game entrees. To store, place in a perforated plastic bag refrigerate. Do not wash until ready to use. To clean, rinse quickly under water. Gently shake off excess water pat dry. SEASONS Yellow chinese chive leaves are available year-round, with peak seasons in the spring and summer.

PRODUCT INFO Yardlong bean should be picked young while it is at its most crisp, sweet and tender. Young beans develop within sixty days of cultivation, and the long pods grow in pairs from the stem. Known for their extraordinary length beans can grow up to thirty inches in length but for best flavor and texture should be harvested when between twelve and eighteen inches. The bean pods have a spindly, cylindrical form with a smooth, grooved, firm texture and green-colored shell. The bean pod's flesh contains succulent, pale, lime green peas (the plant's seeds) with eyes similar in shape to black eyed peas. If beans are allowed to fully mature, they can be shelled and the seeds used as other shelled beans and peas. The flavor of China Long beans is grassy and slightly sweet with a more intense bean flavor than traditional green beans. Of all the China Long bean varieties the green is known to be the sweetest and most tender. Yardlong bean are an incredible vegetarian source for nutrition. They are rich in vitamin A, vitamin C, protein, fiber, folate, magnesium, thiamin, potassium, and iron. USES Yardlong bean should be very fresh when purchased. When young and tender they can be used raw and are a welcome addition to green and grain salads. Unlike conventional green beans China Long beans tend to get waterlogged when boiled or steamed so when preparing in this method be sure to only do so for a short duration. Their texture will be most favorable when they are stir-fried, sauted, grilled, dry-fried, or deep-fried. China Long beans can also be preserved and pickled. Pair with soy sauce, garlic, ginger, bitter or spicy Asian greens, Sichuan peppercorns, black bean sauce, hot peppers, oyster sauce, curry spice, beef, pork and chicken. China Long beans will keep, dry and refrigerated. For best flavor and texture use within three to four days before beans become wilted and floppy. SEASON Yardlong beans are available year-round with a peak season in the summer and fall months.

PRODUCT INFO Eryngii mushrooms are medium to large in size and are easily identified by their thick cylindrical stem and their small, flattened cap. The ivory to white stems can grow up to twenty centimeters in length, five centimeters in diameter, and are firm, dense, and chewy. The small, smooth caps are grey to brown and have rounded, curved edges. Underneath the cap, the stem and cap are joined by off-white, thin, short, gills, though dense and spongy in texture, lack aroma and flavor, but when cooked, the mushrooms have a savory umami flavor, a soft, crunchy texture, and a mild flavor reminiscent of abalone. Eryngii mushrooms contain riboflavin, vitamins B6, C, and D, niacin, potassium, fiber, and folate. They also contain high amounts of a naturally occurring amino acid, ergothioneine, which is an antioxidant. This particular antioxidant is stored in organs like the liver and kidneys and helps reduce the risk of chronic disease. USES Eryngii mushrooms are best suited for cooked applications such as grilling, roasting, baking, sauteing and frying. They can be sliced or torn into thick pieces and simmered or braised to create a crispy texture, or they can be cut into rounds to develop a tender, meat-like consistency. King Trumpet mushrooms are commonly used in stir-fries, soups, stews, tempura, chopped into meatballs or meatloaf, mixed into pasta, or grilled and served on top of barbequed meats. King Trumpet mushrooms pair well with legumes, grains, fish, poultry, scallops, Asian greens, ginger, garlic, chives, chiles, thyme, rosemary, peppercorn, soy, vinegar, dry white wines, blue cheese, grapes, and focaccia. They will keep 1-2 weeks when stored in a paper bag in the refrigerator. Season Eryngii mushrooms are available year-round.

PRODUCT INFO Thai eggplants can have an elongated, cylindrical shape to a small, globular shape, averaging 2-3 centimeters in diameter. The outer skin is smooth and glossy and ranges from dark green, light green, to white. The vivid green hues begin at the fruit's stem and then fade to a creamy white in a striping pattern. The inner flesh is pale green to white and contains many small, brown, edible seeds. Thai eggplants are crunchy and mild with a slightly bitter taste. USES Thai eggplants can be consumed in both raw and cooked applications such as grilling, frying, baking, pureeing, stewing, stuffing, and pickling. This eggplant is unique because unlike other eggplant varieties that require cooking, it can be used in raw preparations, such as salads and crudite. The seeds are edible but can be difficult to chew. In cooked applications, Thai eggplants are most commonly used in curries, and when cooked they become soft and soak up the sauce with ease. They can also be sliced and added to stir-fries or battered and fried into a tempura side dish. Thai eggplant pairs well with aromatics such as garlic, ginger, and onions, herbs such as basil, oregano, cilantro and parsley, nightshade family members including tomatoes, potatoes, and peppers, as well as coconut milk, soy sauce, shellfish, and poultry. Thai eggplants will keep up to three days when stored in a cool and dry place. SEASON Thai eggplants are available year-round.

Galangal rhizomes widely vary in size and shape and have a cylindrical, branched appearance with many shoots and bulbous knobs. The semi-smooth skin is light brown to tan, firm, hard, and is covered in darker brown rings. Underneath the woody skin, the flesh is pale yellow to ivory and is fibrous, dense, and aqueous with a spicy, floral aroma. Galangal is crisp and has a pungent, earthy, woodsy, and mustard-like flavor with subtle citrus undertones. PRODUCT INFO Galangal, botanically classified as Alpinia officinarum, is the underground rhizome of a tropical shrub that belongs to the Zingiberaceae family. Also known as Siamese ginger and Thai ginger, there are two main species of Galangal known as Greater Galangal and Lesser Galangal, varying in size, shape, and taste, but both species are used to flavor culinary dishes. Galangal has been utilized for its medicinal properties in Asia for thousands of years and is predominately used today to flavor Southeast Asian cuisine. Galangal adds a warm, sweet, and pungent flavor to dishes, similar to ginger but stronger in flavor, and can be found in fresh, dried, and powdered form. USES Galangal is primarily used in Southeast Asian cooking, lightly crushed or pounded as an aromatic to add an earthy and pungent flavor. The rhizome can be thinly sliced and added to stir-fries, boiled into curries, cooked into satay, mixed in applesauce, lightly tossed into salads, or used to flavor soups such as tom kha gai, a Thai coconut soup, or samlor kor ko, which is a Cambodian vegetable soup. It can also be used in stews, rice, and noodle dishes. Galangal is often mixed into seafood dishes as it has a flavor that can mask fishiness and is also commonly boiled into a tea. The rhizome can be found fresh or in dried and powdered form, and when ground, the flavor becomes milder but earthier. Galangal root pairs well with meats such as poultry and fish, shellfish, garlic, onions, tamarind, chiles, lemongrass, bell peppers, and green onions. The fresh rhizome will keep 1-2 weeks when stored in the refrigerator, and ground Galangal will keep up to one year when stored in a cool, dry, and dark place. SEASONS Galangal is available year-round.

PRODUCT INFO The Zucchini squash has a uniformly cylindrical shape with little to no taper from its stem to blossom end. It can be harvested when it is at its baby stage or when more mature at up to six to eight inches long. Many growers and chefs note that Zucchini will be at its peak flavor and texture when five to six inches in length. The exterior glossy skin of the Zucchini is vibrant to dark green in color and delicate enough to consume. Summer squash such as Zucchini are harvested when immature for best flavor, as a result their skin is delicate and prone to easily bruising and scratching. Its flesh is creamy white in color with a spongy yet firm texture and faint traces of edible seeds. It offers a sweet summer squash flavor with nuances of black peppercorn and nutty undertones. In addition to the fruit of the Zucchini plant the flower blossoms of Zucchini are also edible and offer a mild, squash like flavor. Zucchini squash are a low caloric food and are nearly 94% water. Additionally they offer some vitamin A, vitamin C, calcium and iron. USES Zucchini squash are mild in flavor, extremely versatile and can be prepared in sweet or savory recipes. Grate Zucchini and add squash to muffin or bread batter, or use to make vegetable pancakes and fritters. Thinly sliced Zucchini works well in salads or as part of a fresh (raw) appetizer such as vegetarian carpaccio. When sliced thinly lengthwise Zucchini squash can be an excellent substitute for conventional noodles in pasta preparations. Sliced Zucchini squash can be grilled, steamed, sauteed or battered and fried. Larger more mature squashes are perfectly sized for hollowing and baking when stuffed with meats, cheeses and grains. The Zucchini blossoms additionally can be stuffed with soft cheeses and herbs then battered and fried. The flavor and texture of Zucchini will complement a variety of ingredients such as tomatoes, garlic, corn, eggplant, fresh herbs such as parsley, basil and oregano, olive oil, pine nuts, eggs, citrus juice, sausage, roasted chicken and cheeses such as ricotta, mozzarella and parmesan. Zucchini squash will keep best when kept dry and refrigerated, for one to two weeks. Season Originally grown as a summer vegetable, Zucchini squash is suitable to forced cultivation in temperate climates and is available for harvest year-round.

PRODUCT INFO Finger grass is a branching herb comprised of straight, hollow stems and elongated lanceolate to elliptical leaves that grow in an opposite formation around the cylindrical stems. The leaves are slender, tapering to a point, and average 2 to 6 centimeters in length and .5 to 1 centimeter in width. The grey-green leaves are also smooth to the touch, thin, and pliable with finely serrated edges. The stems are thick in appearance but have a hollow center, creating a smooth, crisp, and watery texture. The pale green stems also have a light, succulent, and spongy consistency, lightly coated in fine hairs. Finger grass emits a refreshing, citrus, and herbal aroma and the stems and leaves have a vegetal, citrusy, and earthy, spice-filled flavor. Some consumers recognize the leaves as having a bright and acidic quality, filled with undertones of sweet cumin and curry flavor mixed with notes of lemon and dill. In addition to the leaves and stems, Finger grass seasonally produces tubular flowers that showcase pale pink, purple, to light blue hues. USES Finger grass has a bright, complex flavoring mainly used as a fresh finishing element on savory main dishes. The leaves should be washed and gently torn, chopped, or crushed to release their flavor, and they can be sprinkled into salads, minced into dips and marinades, or used as an edible garnish for roasted meats, light sauces, or grain dishes. In Southeast Asia, finger grass is frequently used in Vietnamese cuisine and Cambodian and Thai cuisine on a smaller scale. The leaves are traditionally served fresh in the center of the dinner table, along with other herbs and raw vegetables. These accompaniments are added to curries, stews, and soups such as pho, and each guest can determine how much of each herb is incorporated into their dish for custom flavor combinations. Finger grass can also be sauteed or steamed as a simple side dish or the stems can be roughly chopped and added to stir-fries. While more untraditional, some mixologists in Southeast Asia have begun muddling finger grass into a refreshing cocktail to modernize the herb. In Cambodia, finger grass is placed on the roof of houses and dehydrated for extended use as a dried herb. Finger grass pairs well with meats including poultry, beef, pork, and fish, other herbs such as lemongrass, basil, and mint, steamed rice, lemon, lime, bell peppers, peas, broccoli, water spinach, carrots, and peanuts. Whole, unwashed Finger grass is highly perishable and will only keep for a few days in the refrigerator when loosely wrapped in plastic or a damp paper towel. The herb should be used immediately for the best quality and flavor. Season Finger grass are available year-round in Southeast Asia.

Face Shield New US$ 0.295 - 0.985 / Piece 50000 Pieces Minimum Order 3 - 15 days Lead Time Product Details Model Number : WinHealth Face Shields-#9046 Brand Name : WinHealth Origin : China (mainland) Small Orders : Accepted Key Specifications/Special Features: Description Double Side Anti-Fog, Anti-Static, Optically Clear And No-Glare Lens; Hypoallergenic Foam Band Can Absorb Sweat And Provide Enough Foam Design For Increased Air Flow And Comfort; Sonically Welded Strap Gives The Face Shield Added Strengh And Reliability; Light Weight And Comfortable To Wear; Excellent Protection Against Potential Contamination From Blood Pathogens, Body Fluids Or Harmful Chemical Splash. Shipping Information: FOB Port: China (Mainland) Lead Time : 3 - 15 days Dimensions per Unit : 230 X 180 X 85 Centimeters Weight per Unit: 25 Grams Units per Export Carton : 50 Export Carton Dimensions L/W/H: 450 X 355 X 280 Centimeters Export Carton Weight : 5 Kilograms Main Export Markets: Australasia Central/South America Eastern Europe Mid East/Africa North America Western Europe Asia Payment Details: Payment Method : Telegraphic Transfer (TT,T/T) Primary Competitive Advantages: Brand-name Parts Origin Experienced Staff Green Product Guarantee/Warranty International Approvals Packaging Price Product Features Product Performance Prompt Delivery Quality Approvals Reputation Service Globally Delivery Quickly Delivery High Quality

Milking Cow Feed (C-010318) Granules-based Milking Cow Feed has a cylindrical shape. Its length ranges between 0.5 to 1 inch. This feed contains ingredients like mold inhibitors, vitamins, trace minerals, corn gluten, toxin binder, essential amino acid, minerals, pulses and DDGS. Brown in color, this feed is offered in pellet or coarse mash form. Offered Milking Cow Feed offers minimum 18.0% protein, at least 2.25% fat and up to 12.0% fiber in crude form. It also contains 4.5% acid-insoluble ash. Its moisture content is 12%. � Product Details : Crude Protein : 18.0 % Minimum Crude Fat : 2.25 % Minimum Crude Fibre : 12.0 % Maximum Acid Insouluble Ash : 4.5 % Maximum Moisture : 12 % Maximum GENERAL DETAILS Ingredients:� Corn Gluten Meal, Wheat Gluten Meal, Grains, DDGS, Pluses, Essential Amino Acids, Vitamins, Minerals, Trace Minerals, Toxin Binders and Mold Inhibitor Ingredient Profile :� 100% Vegetarian Moisture (% Maximum) - 12 Product Form :� Coarse Mash Form / Pellet Form Product Branding -� HAF Net Weight :� 39 Kgs When Packed Product Pricing :� On Unit Basis (for each 39 Kgs Packing) Production Capacity per Day :� 450 MT/Day Factory Visit :� Not Permissible Fumigation :  Aluminum Phosphide or Methyl Bromide (or any as per buyer specification) Clinical Test Methodology :  As per IS:2052 Proximate Analysis on Dry Matter Basis

Spruce timber - commonly also known under its latin name "Picea Abies" is widely distributed throughout continental Europe and is a timber tree of major economic importance. The large tree usually has a straight, cylindrical trunk and growns to a height of about 30 m (up to 55 m), with a large diameter of about 60 cm (up to 1,5m). Big sizes - beams: Thickness - from 100 up to 300 mm Width - from 100 up to 300 mm Length - 3000/4000/5000 mm Small size - beams: Thickness - from 40 up to 95 mm Width - from 60 up to 95 mm Length - 3000/4000/5000 mm Boards: Thickness - from 18 up to 50 mm Width - from 50 up to 250 mm Length - 3000/4000/5000 mm

"Queen" variety pineapple is a premium tropical fruit known for its exceptional taste, vibrant aroma, and distinctively sweet flavor profile. Cultivated in select regions with optimal climate conditions, this pineapple variety has gained international acclaim and is highly sought after in the global market. The Queen pineapple is characterized by its regal crown and cylindrical shape, with a golden-yellow exterior that hints at the succulent and juicy flesh within. Renowned for its exceptional sweetness, the Queen variety strikes a perfect balance between sugars and acidity, providing a delightful taste experience for consumers. One of the key attributes contributing to the popularity of Queen pineapples in the export market is their consistent quality. Farmers employ meticulous cultivation practices, ensuring that each fruit meets stringent standards for size, color, and overall freshness. This attention to detail results in a visually appealing and flavorful product that commands attention on store shelves. The export of Queen variety pineapples is a testament to the commitment to delivering a premium tropical fruit experience to consumers around the world. Packed with essential vitamins, minerals, and antioxidants, Queen pineapples not only offer a delectable taste but also contribute to a healthy lifestyle. Sustainably grown and harvested, these pineapples undergo rigorous quality control measures before reaching international destinations. The export process involves careful packaging to preserve the fruit's freshness during transit, ensuring that consumers receive a top-tier product that reflects the natural essence of tropical agriculture. As a symbol of tropical indulgence, Queen variety pineapples are making a significant impact in the global market, captivating the palates of discerning consumers and contributing to the success of the pineapple export industry. Whether enjoyed fresh, juiced, or incorporated into culinary creations, the Queen pineapple stands as a premium choice for those seeking the finest tropical fruit experience.