China Deep Well Water Pump For Irrigation Suppliers and Manufacturers

What is Solar Water Pump : It's a Cost-effective, Reliable and Green solution for providing Water to remote locations where Electrical Supply is not available. It works by converting available solar energy to electrical energy and there by running motors coupled with pumps with that to lift underground water / to pump from sources like Underground water tanks ,Rivers and Lakes. Description : We deal with Solar pumps of various types ranging from 3 H.P. to 20 H.P. capacities Solar PV Cells / Modules are generally installed along with Water pump , Pump Controller / Drive (VFD) forms the whole system Remote operation through mobile application is also available Solar Modules can also be used to cover underground water tanks so that water temperature will also be maintained Types of Solar Water Pumps : Based on Function : Submersible Solar Pumps : These are designed to operate underwater They are used to Pump water from undergrounds/wells / underground water tanks Surface Solar Pumps : These are designed to operate on/ from the surface level of water These are generally used to pump water from shallow wells/rivers / lakes Based on type of Electrical Supply : AC Solar Pumps: These are designed to operate on AC (Alternating Current ) instead of DC (Direct Current ) These are generally used in applications where high flow rate and high-pressure output are required DC Solar Pumps: These are designed to operate on DC (Direct Current) These are generally used in applications where low flow rate and low-pressure output are required Applications : Agriculture Domestic Water Supply Community Water Supply Livestock Management Swimming Pools Hotels Fountains & Waterfalls Chiller Plants Ice Plants Concrete / Batching Plants Food Processing Plants Warranty Terms: Solar Modules come with a warranty of 15 years and an efficiency guarantee of 25 years Pumps and controllers warranty varies from 2-5 years based on the type and capacity of pumps

Rose water is made using damask roses, many-petaled and fragrant. These were first grown in Iran and Bulgaria, but are now frequently found in Spain, Italy, and France. The uses of rose water are as varied and numerous as the petals of a damask rose. Most western countries are familiar with rose water or rose oil as an addition to fragrances and in body and facial creams. Commercial preparations come in many forms and can safeguard against bacterial formation. In addition, the buyer can choose organic preparations, thus eliminating pesticides from the roses in their food or on their bodies. However used, rose water is certainly almost universally enjoyed, with its sweet and deep aroma, and delightful and unusual taste.

Water Pump suitable for Commercial vehicles,Cars

Guar Gum Types Food, Feed & Pharma Grades - Various particle sizes (very coarse to very fine). - • Various hydration rates (very slow to very fast). - • Various viscosities (1% solution in water = 50 cps to 7000 cps). - • Special deodourised grades. - • Special low microbiological count grades. Technical Grades Straight Guars: - Various particle sizes (very coarse to very fine). - Various hydration rates (very slow to very fast). - Various viscosities (1% solution in water = 50 cps to 8000 cps). - Special good Dry-Flow (Free-Flow) Guars. - Special Anti-Dusted Guars. Modified Guars and Guar Derivatives: - Fast hydrating / High Viscosity / Diesel Slurriable (particularly suitable for oil, gas and other deep well drilling and EOR operations like polymer flooding / fracturing), - Borated. - Reticulated. - Oxidised. - Depolymerised. - High water absorbance capacity. - Carboxymethyl (Anionic). - Hydroxypropyl (Nonionic). - Hydroxypropyltrimethyl chloride (Cationic). - Hydroxypropyltrimethyl chloride Hydroxypropyl (Cationic, double derivative). - Special good Dry-Flow (Free-Flow) Modified Guars / Guar Derivatives. - Special Anti-Dusted Modified Guars / Guar Derivatives. Guar gum is a fiber from the seed of the guar plant. Guar gum is used as a laxative. It is also used for treating diarrhea, irritable bowel syndrome (IBS), obesity, and diabetes; for reducing cholesterol; and for preventing “hardening of the arteries” (atherosclerosis). In foods and beverages, guar gum is used as a thickening, stabilizing, suspending, and binding agent. In manufacturing, guar gum is used as a binding agent in tablets, and as a thickening agent in lotions and creams. How does it work? Guar gum is a fiber that normalizes the moisture content of the stool, absorbing excess liquid in diarrhea, and softening the stool in constipation. It also might help decrease the amount of cholesterol and glucose that is absorbed in the stomach and intestines. There is some interest in using guar gum for weight loss because it expands in the intestine, causing a sense of fullness. This may decrease appetite. USES: Diarrhea. Adding guar gum to the tube feeding formula given to critical care patients may shorten episodes of diarrhea from about 30 days to about 8 days. High cholesterol. Taking guar gum seems to lower cholesterol levels in people with high cholesterol. Guar gum and pectin, taken with small amounts of insoluble fiber, also lower total and “bad” low-density lipoprotein (LDL) cholesterol, but don't affect “good” high-density lipoprotein (HDL) cholesterol or other blood fats called triglycerides. Diabetes. Taking guar gum with meals seems to lower blood sugar after meals in people with diabetes. By slowing stomach emptying, guar gum may also lessen after-meal drops in blood pressure that occur frequently in people with diabetes. Constipation. Irritable bowel syndrome (IBS).

Ginger root Botanical name: Zingiber officinale Linn. Family: Zingiberaceae. Ginger oil and oleoresins are the volatile oil derived by steam distillation of ginger and oleoresin. It is obtained by percolating the powdered rhizomes of Ginger, Zingiber officinale with volatile solvents. Ginger contains 1-2 percent of volatile oil, 5-8 percent of pungent acrid oleoresin and starch. Zingiberene is the chief constituent in the oil of ginger. Oil is employed for flavoring all kinds of food products and confectionary and finds limited use in perfumery. Oleoresin, commercially called Gingerin contains pungent principles viz. gingerol and shogaol apart from the volatile oil of ginger and is used as an aromatic, carminative, stomachic and as a stimulant. Oleoresin from ginger is obtained conventionally by extraction of dried powdered ginger with organic solvents like ethyl acetate, ethanol or acetone. Commercial dried ginger yields 3.5-10.0 per cent oleoresin. Ginger oleoresin is a dark brown viscous liquid responsible for the flavour and pungency of the spice. Ginger of commerce or `Adrak` is the dried underground stem or rhizome of the plant, which constitutes one of the five most important major spices of India, standing third or fourth, competing with chillies, depending upon fluctuations in world market prices, world market demand and supply position. Ginger, like cinnamon, clove and pepper, is one of the most important and oldest spices. It consists of the prepared and sun dried rhizomes known in trade as `hands` and `races` which are either with the outer brownish cortical layers (coated or unscraped), or with outer peel or coating partially or completely removed. Ginger requires a warm and humid climate. It is cultivated from sea level to an altitude of 1500 meters, either under heavy rainfall conditions of 150 to 300 cm or under irrigation. The crop can thrive well in sandy or clayey loam or lateritic soils. The composition of dry ginger is given below: Dry Ginger rootMoisture:6.9 % Protein:8.6 % Fat:6.4 % Fiber:5.9 % Carbohydrates:66.5 % Ash:5.7 % Calcium:0.1 % Phosphorous:.15 % Iron:0.011 % Sodium:0.03 % Potassium:1.4 % Vitamin A:175 I.U./100 g Vitamin B1:0.05 mg/100 g Vitamin B2:0.13 mg/100 g Niacin:1.9 mg/100 g Vitamin C:12.0 mg/100 g Calorific value:380 calories/100 g. Ginger Oleoresin is obtained by extraction of powdered dried ginger with suitable solvents like alcohol, acetone etc. Unlike volatile oil, it contains both the volatile oil and the non-volatile pungent principles for which ginger is so highly esteemed. Concentration of the acetone extract under vacuum and on complete removal of even traces of the solvent used, yields the so called oleoresin of ginger. Ginger oleoresin is manufactured on a commercial scale in India and abroad and is in great demand by the various food industries.

Cassia is an aromatic bark, similar to cinnamon, but differing in strength and quality. Its bark is darker, thicker and coarser, and the corky outer bark is often left on. The outer surface is rough and grayish brown, the inside barks is smoother and reddish-brown. It is less costly than cinnamon and is often sold ground as cinnamon. When buying as sticks, cinnamon rolls into a single quill while cassia is rolled from both sides toward the centre so that they end up resembling scrolls. Cassia buds. Cassia buds resemble cloves. They are the dried unripe fruits about 14 mm (1/2 in) long and half as wide. It is native to Burma and grown in China, Indo-China, the East and West Indies and Central America. One of the oldest spices known to man. It has a strong characteristic aroma and flavor. We may sometimes hear cinnamon refer to as cassia. This term is used to distinguish between the Southeast Asia and the Ceylon type of cinnamon. Almost all of the cinnamon consumed in the United States is derived from trees grown in Southeast Asia. Nowadays cinnamon is used to flavor bakery and dairy products, as well as drinks. Cassia-cinnamon is such a familiar and beloved spice it needs little introduction. A global favorite for its delicious aromatic flavor.

One of the initial oil seeds known to humankind, sesame seeds have been widely employed in culinary as well as in traditional medicines for their nutritive, preventive, and curative properties. Sesame is an important source of phyto-nutrients such as omega-6 fatty acids, flavonoid phenolic anti-oxidants, vitamins, and dietary fiber with potential anti-cancer as well as health promoting properties. Sesame plant is a tall annual herb in the Pedaliaceae family, which grows extensively in Asia, particularly in Burma, China, and India. It is also one of the chief commercial crops in Nigeria, Sudan and Ethiopia. Scientific name: Sesamum indicum. Flavorful, crunchy sesame seeds are widely considered as healthy foods. 100 grams of seeds carry 573 calories. Although, much of its calorie comes from fats, sesame contains several notable health-benefiting nutrients, minerals, antioxidants and vitamins. The seeds are especially rich in mono-unsaturated fatty acid, oleic acid, which comprises of up to 50% of fatty acids in them. Oleic acid helps lower LDL or "bad cholesterol" and increases HDL or "good cholesterol" in the blood. Research studies suggest that Mediterranean diet which is rich in mono-unsaturated fats may help prevent coronary artery disease, and stroke by favoring healthy serum lipid profile.

The Jalapeno is variously named in Mexico as huachinango and chile gordo. The cuaresmeno closely resembles the Jalapeno. The seeds of a cuaresmeno have the heat of a Jalapeno, but the flesh has a mild flavor close to a green bell pepper. As of 1999, 5,500 acres (22 km2) in the United States were dedicated to the cultivation of Jalapeno s. Most Jalapeno s are produced in southern New Mexico and western Texas. Jalapeno s are a pod type of Capsicum. The growing period is 70–80 days. When mature, the plant stands two and a half to three feet tall. Typically a plant produces twenty-five to thirty-five pods. During a growing period, a plant will be picked multiple times. As the growing season ends, Jalapeno s start to turn red. Once picked, individual peppers ripen to red of their own accord. The peppers can be eaten green or red. Jalapenos have 2,500 - 8,000 Scoville heat units. Compared to other chillies, the Jalapeno has a heat level that varies from mild to hot depending on cultivation and preparation. The heat, caused by capsaicin and related compounds, is concentrated in the veins (placenta) surrounding the seeds, which are called picante. Handling fresh Jalapeno s may cause skin irritation. Some handlers wear latex or vinyl gloves while cutting, skinning, or seeding Jalapeno s. When preparing Jalapeno s, hands should not come in contact with the eyes as this leads to burning and redness. Jalapeno is of Nahuatl and Spanish origin. The Spanish suffix -eno signifies that the noun originates in the place modified by the suffix, similar to the English - (i) an. The Jalapeno is named after the Mexican town of Xalapa (also spelled Jalapa). Xalapa is itself of Nahuatl derivation, formed from roots xal-li "sand" and a-pan "water place." A Jalapeno plant with pods. The purple strips on the stem are anthocyanin, due to the growth under blue-green spectrum fluorescent lighting. Five Jalapeno peppers. - A chipotle is a smoked, ripe Jalapeno. - Jalapeno jelly can be prepared using jellying methods. - Jalapeno peppers are often muddled and served in mixed drinks. - Texas Toothpicks are Jalapeno s and onions shaved into straws, lightly breaded, and deep fried. - Jalapeno Poppers, also called Armadillo eggs, are an appetizer; Jalapeno s are stuffed with cheese, usually cheddar or cream cheese, breaded and deep fried.

Juniperus communis 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.

The primary use of Ammonium Sulphate is as a fertilizer for alkaline soils. In the soil the ammonium ion is released and forms a small amount of acid, lowering the pH balance of the soil, while contributing essential nitrogen for plant growth. The main disadvantage to the use of Ammonium Sulphate is its low nitrogen content relative to Ammonium Nitrate, which elevates transportation costs. It is also used as an agricultural spray adjuvant for water soluble insecticides, herbicides, and fungicides. There it functions to bind iron and calcium cations that are present in both well water and plant cells. It is particularly effective as an adjuvant for 2,4-D (amine), glyphosate and glufosinate herbicides.

Carrot : Carrot is a kind of radish, as,cruciferous carrot, also known as,big carrot, northeast carrot one or two year old herbs, root meat, spherical, root bark red, root meat white. Originated in China, all around cultivation, the Northeast is the main producing areas of large carrots, due to climate and variety factors such as the formation of its high nutritional value and medicinal value. Carrot micro-temperature, into the lungs, stomach two, with heat, detoxification, dampness, stasis, stomach digestion, Huatanzhike, Shun gas, convenience, Shengjinzhike, fill in the five internal organs and other functions. A wide variety of radishes, raw to spicy less as well.

Almond : Medicinal value - South almonds, almonds in China called almonds. South almonds are also called sweet almonds, slightly sweet, which is also a way to distinguish between almond and northern almonds. First divided north and south almonds have so few say. North almond Naturally is the northern production of almonds, and also called bitter almonds. Main features - 1, bitter, must be soaked in water for 3 days to remove bitterness. 2, bitter almonds in the bitter taste of the process of almonds will be a lot of loss, so no almond fragrance. 3, bitter almonds have micro-toxicity (brewing when the need for high temperature hot water brewing, to poison). 4, therapeutic effect and sweet almond the same. 5, almond oil content of about 49%, ground into powder after the powder is relatively wet. 6, due to bitter taste, not many people eat, so bitter almond raw material prices are relatively low.

Dettol Anti Bacterial Body Wash Available in : 1. Dettol 100 ml Bottle : Ori, FRS, SNS, SKC, Cool 2. Dettol 100 ml Refill : Ori, Skc 3. Dettol 250 ml Pouch: Rad, ORI, FRS, SNS, SKC, ENE, COOL, Deep Clean 4. Dettol 300 ml Bottle : Rad, ORI, FRS, SNS, SKC, ENE, COOL, Deep Clean 5. Dettol 450 ml Pouch: Rad, ORI, FRS, SNS, SKC, ENE, COOL, Deep Clean 6. Dettol 625 ml Pump : Ori, FRS, SNS, Cool 7. Dettol Pouch 600 ml : Cool, Lasting Shipping from Semarang, Indonesia