Flow 2001 2 1 Wireless Home Theater System Suppliers and Manufacturers

Salvia officinalis (Garden sage, Common sage) is a small perennial evergreen subshrub, with woody stems, grayish leaves, and blue to purplish flowers. It is a member of the family Lamiaceae and is native to the Mediterranean region, though it has naturalized in many places throughout the world. It has a long history of medicinal and culinary use, and in modern times as an ornamental garden plant. The common name "Sage" is also used for a number of related and unrelated species. Cultivars are quite variable in size, leaf and flower color, and foliage pattern, with many variegated leaf types. The Old World type grows to approximately 2 ft (0.61 m) tall and wide, with lavender flowers most common, though they can also be white, pink, or purple. The plant flowers in late spring or summer. The leaves are oblong, ranging in size up to 2.5 in (6.4 cm) long by 1 in (2.5 cm) wide. Leaves are grey-green, rugose on the upper side, and nearly white underneath due to the many short soft hairs. Modern cultivars include leaves with purple, rose, cream, and yellow in many variegated combinations. Sage is a silvery-green plant with leaves that offer a memorable fragrant. The most common variety of sage was first found growing in regions around the Mediterranean but now grows in regions of North America as well. The leaves of the sage herb serve both medicinal and culinary purposes. For thousands of years sage has been used for a variety of culinary and medicinal purposes. It has been used in connection with sprains, swelling, ulcers, and bleeding. As a tea, sage has been administered for sore throats and coughs. Herbalists have also used this herb for rheumatism, menstrual bleeding, strengthening the nervous system, improving memory, and sharpening the senses.

Commodity: Potassium Amyl Xanthate Product Nature Chemical name: Potassium Amyl Xanthate (PAX) Equivalent to : Z-6, AERO 350 xanthate Molecular Formula: C5H11OCSSK Physical characteristics: Slight yellow or grey yellow free flowing Powder or pellet and soluble in water. It is a xanthate based on the C5 alkyl isoamyl alcohol in the potassium salt form Testing method: Lead acetate titration CAS Number: 2720-73-2 EINECS No.: 213-180-2 Use A Collector With High Collection And Normal Selectivity,widely Use In Floatation Of CU/PB/NE AND PYRITE, Especially For The Floatation Of The Gold In Gold And Copper Mine.it Could Make Good Result In Copper And Lead Oxidized Ore.ofeen Used In Rough Selecting And Scavenging. Specifications Chemical components Specification 1 Specification 2 Purity 85% Min 90% Min Moisture & volatiles 10% Max 4% Max Free alkali 0.5% Max 0.2% Max Packing and Storage 120KG IRON DRUM,134 DRUMS PER 20'FCL,16.08MT; (OR 110-180KG IRON DRUM) 850KG Wooden Box,20 Box Per 20'fcl,17mt; (or 500kg,800kg,850kg Wooden Box With Inner BAG) 25-50KG WOVEN BAG

Trichloroisocyanuric acid (TCCA) 90% Min intro: 1. Molecular formula: C3N3O3C13 Molecular Weight: 232.44 CAS: 87-90-1 HS NO:29336922 UN NO:2468 2. Structural formula: 3. Uses: 1) water treatment: it can be used to disinfect drink water and water in swimming pool, algae-removing in circulating water. 2) Disinfection: It can be used in disinfecting dinner, food, and dishes, or used in the prophylactic disinfection of home, hotel and public place; hygiene and disease control of hospital; or used in the disinfection of silk worm, animals, birds and fish 3) Other: It can be used in anti-shrinkage finishing of wool, textile bleaching, antimoth of paper and chlorinated agent of rubber. 4. Technical Index: Appearance: white powder/granular Available chlorine: 90%Min PH (1% Aq. Solution): 2.7-3.3 Moisture: 0.5% Max Granular Size: 8-30mesh or 20-60mesh Package: 25kg/50kg plastic drum, 50kg fiber drum. 5. Product: According to the requirements of production from customers.

2-Naphthol Basic information Chemical Properties Application Preparation Product Name: 2-Naphthol Synonyms: c.i.37500;c.i.azoiccouplingcomponent1;c.i.developer5;Developer A;Developer AMS;Developer BN;developera;developerams CAS: 135-19-3 MF: C10H8O MW: 144.17 EINECS: 205-182-7 Product Categories: Fluorescent;Naphthalene;pigments;alcohol;MICROCIDIN;Color Former & Related Compounds;Developer;Functional Materials;Intermediates;Aromatic Compounds;Alphabetical;Bioactive Small Molecules;Biochemicals and Reagents;Building Blocks;C9 to C20+;Cell Biology;Chemical Synthesis;Fluorescent Indicators and Probes;Fluorescent Probes;Labels;N;Organic Building Blocks;Oxygen Compounds;Particles and Stains;pH Sensitive Probes and Indicators;Phenols;Dyestuff Intermediates;Aromatics Mol File: 135-19-3.mol 2-Naphthol Chemical Properties Melting point 120-122 C(lit.) Boiling point 285-286 C(lit.) density 1,28 g/cm3 vapor density 4.97 (vs air) vapor pressure 10 mm Hg ( 145.5 C) refractive index 1.5762 (estimate) Fp 153 C storage temp. Refrigerator solubility methanol: soluble1g/10 mL, clear, colorless to light yellow pka 9.51(at 25C) form Powder, Crystals or Granules color White PH Range Non& uorescence (8.5) to blue & uorescence (9.5) Water Solubility 1 g/L (20 C) �»max 226nm, 265nm, 275nm, 286nm, 320nm, 331nm Merck 14,6384 BRN 742134 Stability: Stable. Combustible. Dust may form explosive mixture with air. Incompatible with strong oxidizing agents, phenol. Major Application Display device, semiconductors, photoimaging materials, inks, toner, chalk, security paper, molding materials, tin plating method, rubber, adhesive, leather, detergent, hair dyes, antimitotic drug, anticancer agent, antiinflammatory agent, treatment of acne vulgaris (pimples) and other dermal ailments (rashes, scratches, blemishes, hair loss), disorders InChIKey JWAZRIHNYRIHIV-UHFFFAOYSA-N CAS DataBase Reference 135-19-3(CAS DataBase Reference) NIST Chemistry Reference 2-Naphthalenol(135-19-3) EPA Substance Registry System 2-Naphthalenol (135-19-3) Safety Information Hazard Codes Xn,N Risk Statements 20/22-50 Safety Statements 24/25-61 RIDADR UN 3077 9/PG 3 WGK Germany 2 RTECS QL2975000 F 8 Autoignition Temperature 430 C TSCA Yes HazardClass 9 PackingGroup III HS Code 29071590 Hazardous Substances Data 135-19-3(Hazardous Substances Data) Toxicity LD50 orally in Rabbit: 1960 mg/kg LD50 dermal Rabbit > 10000 mg/kg 2-Naphthol Usage And Synthesis 2-Naphthol Preparation Products And Raw materials

Product Name: Ferrous Sulphate Heptahydrate Molecular Formula: FeSO4. 7H2O CAS No.: 7782-63-0 Mol Weight: 278.05 Usage and Dosage: 1. Industrially: ferrous sulphate heptahydrate is mainly used as a precursor to other iron compounds. It is a reducing agent, for the reduction of chromate in cement. 2. Nutritional Supplement: Together with other iron compounds, ferrous sulphate is used to fortify foods and treat iron-deficiency anemia. Constipation is a frequent and uncomfortable side effect associated with the administration of oral supplements. Stool softeners often are prescribed to prevent constipation. 3. Colorant: Ferrous sulphate can also be used to stain concete and some limestones and sandstones a yellowish rust color. 4. Water Treatment: Ferrous sulphate has been applied for the purification of water by flocculation and for phosphate removal in municipal and industrial sewage treatment plants to prevent eutrophication of surface water bodies. Storage: Storage Store in cool, dry, well ventilated area, removed from oxidising agents (eg. hypochlorites), acids, metals and foodstuffs. Ensure containers are adequately labelled, protected from physical damage and sealed when not in use. Large storage areas should have appropriate ventilation systems. Precaution: Flammability Non flammable. No fire or explosion hazard exists. Packing: Net weight 25kgs, 50kgs per each plastic woven bag Technical Specification Appearance: Light green crystalline powder Fe 19.7%min Pb 20 ppm max As2 ppm max Cd 5 ppm max Size Crystalline Powder

LIMPET SEASHELL Size: 5-5.5cm, 5.5-6cm, 6-7cm, 7-8cm Usages: Ornament making, jewelry making, home d�©cor, center pieces, aquariums, gifts, and collecting 100% Natural 1- Prevents and heals cracks thanks to the benefits of mother of pearl 2- Contains milk loss by avoiding your clothes from tarnishing 3 - maintaining nipple in breast milk which is inherently healing and antiseptic. 4- Relieves the burning sensation when seashell rests, mother of pearl cools during feeding time. After each feeding, carefully put the skin of the nipple in the hollow part of it. You can wear it after applying your skin care cream. The shell is held by your bra. Wash the seashell daily with soap and rinse with clear water.

Natural/ Bleached rattan webbing cane - Material: Cane of rattan - Mesh: Octogogal 1/2 inch - Color: Standard is natural color or white - Size: any size is avalable, based on customer's requirement, width of roll can be 40cm, 45cm, 50cm, 60cm, 70cm, 90cm - Treatment: Each fialement rattan must be boiled in diezen oil, them dried on the Sunshiny, Cleaned clear, Trim, Splittingâ?¦ - Finishing: After weaving by machine, webbing will be put the roll on the chemical liquid to bleach. Then it will be finished by firing hair on the surface and worker will check each of meshhave fault by hand. - Usage: In Rattan furniture, table, chair, sofa, decoration home: restaurants, hotels, amusement parks, household appliances, baskets, tray, lampshade,

Roasted Guar Korma has been developed as a product free of antinutritive factors with balanced Amino Acid Profile. Suitable for Poultry, Swine, Ruminant and Aquaculture. Processed with heat and steam, inactivates harmful trypsin inhibitor which indirectly enhances protein and Amino acids digestibility in the product resulting in increased productivity of livestock and poultry. This process also reduces gummy substance by hydrolysing glactomannan and heat breaks cell walls resulting in higher digestibility of Guar Korma. The anti-nutritive trypsin inhibitor is present in both Soybean and Guar seed, but gets inactive when processed into Soybean meal and Guar meal respectively. We have two qualities of Roasted Guar Korma namely ULTRA and PREMIUM In Roasted Guar Korma ULTRA, the minimum protein content is 48 % and in Roasted Guar Korma PREMIUM, the minimum protein content is 55 %. The other nutritional and Amino Acid values of ULTRA and PREMIUM Roasted Guar Korma are listed below:- • Higher percentage of Crude Protein (CP) • Free From Aflatoxins • Higher Digestibility Index, due to the removal of anti-nutritive factors • More desirable and balanced Amino acid Profile • Higher Energy content and fat percentage • Lower percentage of less digestible Fibre • Higher Palatability, complete elimination of characteristic bean odour and taste. • Low content of Total Volatile Nitrogen (TVN) • Free flowing, uniform fine particle size with good fat and water binding ability NUTRITIONAL VALUES ULTRA PREMIUM Protein 48% – 50% 55% – 60% Metabolize Energy 2550 KCal/Kg 2700 KCal/Kg Moisture Less Than 8% Less Than 6% Fiber 6% – 8% 4% – 5% Fat 5.00% 5.00% Ash/ Sand Silica Less Than 2% Less Than 1% Calcium 0.55% 0.55% Phosphorus 0.68% 0.68% Available Phosphorus 0.19% 0.19% Urease Activity Less Than 1% Less Than 1% Pepsin Digestibility 85.00% 85.00% Trypsin Inhibitor Less Than 1 Less Than 1 Aflatoxins NIL NIL Salmonella NIL NIL E.Coli NIL NIL

Desiccated coconut, sometimes referred to as Coconut Powder, is a dehydrated form of white coconut meat from freshly selected mature coconut kernels. It is prepared from substantially sound white kernel obtained from the whole nut of coconut (Cocos nucifera). Desiccated coconuts have to be processed in an appropriate manner, undergoing operations such as de-husking (the removal of the husk, leaving the shell intact), hatcheting (the removal of the shell), paring (the removal of the brown skin around the kernel), washing, comminuting, drying (to humidity level below 3%) and sifting. They can be produced without oil extraction or with partial oil extraction by appropriate physical means. Preservatives are allowed for use in production of desiccated coconuts and the most common in practice is sulphur dioxide. Also citric acid is allowed for use as the antioxidant. Table 1: Combined Nomenclature code for desiccated coconuts Number Product 080111 Coconuts, desiccated Product Specification Quality For detailed standard quality requirements please refer to Codex Alimentarius Standard for Desiccated Coconut The basic quality requirements for desiccated coconuts are: Colour: natural white to light creamy Texture: free-flowing and free from yellow specks Flavour: distinctive coconut flavour without off-flavours due to deterioration or absorption of extraneous substances. Odour: The odour shall be characteristic of the product, shall not be mouldy, cheesy, smoky, fermented or rancid, and shall not possess any undesirable odour. Oil content: According to the oil content, desiccated coconuts are in trade practice commonly divided into 2 categories: 1. High fat Desiccated Coconut (sometimes referred as 'full fat') with equal or more than 60% m/m of oil. It is dehydrated form of white coconut meat from freshly selected mature kernels. 2. Low fat Desiccated Coconut with less than 60% m/m of oil. It is a dehydrated form of white coconut meat after extraction of the Coconut milk. The fat content of this product can vary but is usually in the range of 45% - 55%. Additional quality requirements

Desiccated coconut, sometimes referred to as Coconut Powder, is a dehydrated form of white coconut meat from freshly selected mature coconut kernels. It is prepared from substantially sound white kernel obtained from the whole nut of coconut (Cocos nucifera). Desiccated coconuts have to be processed in an appropriate manner, undergoing operations such as de-husking (the removal of the husk, leaving the shell intact), hatcheting (the removal of the shell), paring (the removal of the brown skin around the kernel), washing, comminuting, drying (to humidity level below 3%) and sifting. They can be produced without oil extraction or with partial oil extraction by appropriate physical means. Preservatives are allowed for use in production of desiccated coconuts and the most common in practice is sulphur dioxide. Also citric acid is allowed for use as the antioxidant. Table 1: Combined Nomenclature code for desiccated coconuts Number Product 080111 Coconuts, desiccated Product Specification Quality For detailed standard quality requirements please refer to Codex Alimentarius Standard for Desiccated Coconut The basic quality requirements for desiccated coconuts are: Colour: natural white to light creamy Texture: free-flowing and free from yellow specks Flavour: distinctive coconut flavour without off-flavours due to deterioration or absorption of extraneous substances. Odour: The odour shall be characteristic of the product, shall not be mouldy, cheesy, smoky, fermented or rancid, and shall not possess any undesirable odour. Oil content: According to the oil content, desiccated coconuts are in trade practice commonly divided into 2 categories: 1. High fat Desiccated Coconut (sometimes referred as 'full fat') with equal or more than 60% m/m of oil. It is dehydrated form of white coconut meat from freshly selected mature kernels. 2. Low fat Desiccated Coconut with less than 60% m/m of oil. It is a dehydrated form of white coconut meat after extraction of the Coconut milk. The fat content of this product can vary but is usually in the range of 45% - 55%. Additional quality requirements

Desiccated coconut, sometimes referred to as Coconut Powder, is a dehydrated form of white coconut meat from freshly selected mature coconut kernels. It is prepared from substantially sound white kernel obtained from the whole nut of coconut (Cocos nucifera). Desiccated coconuts have to be processed in an appropriate manner, undergoing operations such as de-husking (the removal of the husk, leaving the shell intact), hatcheting (the removal of the shell), paring (the removal of the brown skin around the kernel), washing, comminuting, drying (to humidity level below 3%) and sifting. They can be produced without oil extraction or with partial oil extraction by appropriate physical means. Preservatives are allowed for use in production of desiccated coconuts and the most common in practice is sulphur dioxide. Also citric acid is allowed for use as the antioxidant. Table 1: Combined Nomenclature code for desiccated coconuts Number Product 080111 Coconuts, desiccated Product Specification Quality For detailed standard quality requirements please refer to Codex Alimentarius Standard for Desiccated Coconut The basic quality requirements for desiccated coconuts are: Colour: natural white to light creamy Texture: free-flowing and free from yellow specks Flavour: distinctive coconut flavour without off-flavours due to deterioration or absorption of extraneous substances. Odour: The odour shall be characteristic of the product, shall not be mouldy, cheesy, smoky, fermented or rancid, and shall not possess any undesirable odour. Oil content: According to the oil content, desiccated coconuts are in trade practice commonly divided into 2 categories: 1. High fat Desiccated Coconut (sometimes referred as 'full fat') with equal or more than 60% m/m of oil. It is dehydrated form of white coconut meat from freshly selected mature kernels. 2. Low fat Desiccated Coconut with less than 60% m/m of oil. It is a dehydrated form of white coconut meat after extraction of the Coconut milk. The fat content of this product can vary but is usually in the range of 45% - 55%. Additional quality requirements