Laboratory Coating Equipment Lsm 1 4L Suppliers and Manufacturers

A corrosion inhibitor is a chemical compound or substance designed to mitigate or prevent corrosion, which is the deterioration of materials, particularly metals, due to chemical reactions with their environment. These inhibitors work by forming a protective layer on the metal's surface, blocking or slowing down the corrosion process. Corrosion inhibitors find extensive use in industries such as manufacturing, oil and gas, transportation, and infrastructure to prolong the lifespan of equipment, pipelines, and structures, ultimately saving costs and ensuring safety. They play a crucial role in safeguarding the integrity and functionality of metal components exposed to corrosive conditions, such as moisture, chemicals, or extreme temperatures.

"Gillette Blue II Ultra Grip 1'S (Hangcard)". - Razors that have two blades. - Convenient to use - Equipped with lubricating strip containing Aloe and Vitamin E that prevents irritation to your skin .

Lab Equipment

Gel and Clot Activator Tube aims to obtain high quality serum specimen for biochemistry , immunology and serology tests in clinical inspection. Inside the tube there is some gel present at the bottom, which is a pure substance and is very stable in physico-chemistry properties. Otherwise, the gel can avoid high- temperature decomposition and small molecules precipitation, hence it greatly reduces the risk of testing equipment clogging.

CUVETTES Item No. C1011, Description of Goods: Holl ACE , Packing 2000pcs*12bags, Item No. C1013, Description of Goods: American M10, Italy BT2245 Biochemical Apparatus , Packing 2000pcs*10bags, Item No. C1014, Description of Goods: American Kangning 560, 550 Series , Packing 2000pcs*9bags, Item No. C1015, Description of Goods: American M10, Italy BT2245 Biochemical Apparatus, Packing 1000pcs*10bags,

CUVETTES Item No. C1020, Description of Goods: Kodak Sample Cup , Packing 1000pcs*12bags, Item No. C1021, Description of Goods: Baolingman Sample Tube , Packing 5000pcs*8bags, Item No. C1022, Description of Goods: Kodak tip , Packing 1000pcs*40bags, Item No. C1021-1, Description of Goods: Baolingman black pipette tips , Packing 1000pcs*20boxes, Item No. C1021-2, Description of Goods: Roche Tip&Cup , Packing 6boxes/bag*8bags, Item No. C1021-5, Description of Goods: Roche Tip (with box) , Packing 120boxes, Item No. C1021-6, Description of Goods: Roche Tip (with box) , Packing 240boxes, Item No. C1011, Description of Goods: Holl ACE , Packing 2000pcs*12bags, Item No. C1013, Description of Goods: American M10, Italy BT2245 Biochemical Apparatus , Packing 2000pcs*10bags, Item No. C1014, Description of Goods: American Kangning 560, 550 Series , Packing 2000pcs*9bags, Item No. C1015, Description of Goods: American M10, Italy BT2245 Biochemical Apparatus, Packing 1000pcs*10bags,

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.

Nutmeg Myristica fragrans Fam: Myristicaceae The nutmeg tree is a large evergreen native to the Moluccas (the Spice Islands) and is now cultivated in the West Indies. It produces two spices — mace and nutmeg. Nutmeg is the seed kernel inside the fruit and mace is the lacy covering (aril) on the kernel. The Arabs were the exclusive importers of the spice to Europe up until 1512, when Vasco de Gama reached the Moloccas and claimed the islands for Portugal. To preserve their new monopoly, the Portuguese (and from 1602, the Dutch) restricted the trees to the islands of Banda and Amboina. The Dutch were especially cautious, since the part of the fruit used as a spice is also the seed, so that anyone with the spice could propagate it. To protect against this, the Dutch bathed the seeds in lime, which would prevent them from growing. This plan was thwarted however, by fruit pigeons who carried the fruit to other islands, before it was harvested, scattering the seeds. The Dutch sent out search and destroy crews to control the spread and when there was an abundant harvest, they even burned nutmeg to keep its supply under control. Despite these precautions, the French, led by Pierre Poivre (Peter Piper) smuggled nutmeg seeds and clove seedlings to start a plantation on the island of Mauritius, off the east coast of Africa, near Madagascar. In 1796 the British took over the Moloccas and spread the cultivation to other East Indian islands and then to the Caribbean. Nutmeg was so successful in Grenada it now calls itself the Nutmeg Island, designing its flag in the green, yellow and red colours of nutmeg and including a graphic image of nutmeg in one corner. Spice Description The nutmeg seed is encased in a mottled yellow, edible fruit, the approximate size and shape of a small peach. The fruit splits in half to reveal a net-like, bright red covering over the seed. This is the aril which is collected, dried and sold as mace. Under the aril is a dark shiny nut-like pit, and inside that is the oval shaped seed which is the nutmeg. Nutmegs are usually sold without the mace or hard shell. They are oval, about 25 mm (1 in) in length, lightly wrinkled and dark brown on the outside, lighter brown on the inside. Nutmeg is sold whole or ground, and is labeled as ‘East Indian’ or ‘West Indian’ indicating its source. Whole nutmeg may be coated with lime to protect against insects and fungus, though this practice is giving way to other forms of fumigation. Bouquet:sweet, aromatic and nutty Flavour : Nutty , warm and slightly sweet Hotness Scale: 1

Mace Botanical: Myristica fragrans Family: N.O. Myristicaceae Hindi Name: Mace - Javitri General Description: Nutmeg, spice consisting of the seed of the Myristica fragrans, a tropical, dioecious evergreen tree native to the Moluccas or Spice Islands of Indonesia. Geographical Sources The nutmeg tree, Myristica fragrans, is indigenous to the Moluccas in Indonesia but has been successfully grown in other Asian countries and in the Caribbean, namely Grenada. Banda Islands, Malayan Archipelago, Molucca Islands, and cultivated in Sumatra, French Guiana Composition -> Nutmeg and mace contain 7 to 14 percent essential oil, the principal components of which are pinene, camphene, and dipentene. Nutmeg on expression yields about 24 to 30 percent fixed oil called nutmeg butter, or oil of mace. Dried kernel of the seed. Varieties -> Whole nutmegs are grouped under three broad quality classifications: 1. Sound: nutmegs which are mainly used for grinding and to a lesser extent for oleoresin extraction. High quality or sound whole nutmegs are traded in grades which refer to their size in numbers of nutmegs per pound: 80s, 110s and 130s (110 to 287 nuts per kg), or 'ABCD' which is an assortment of various sizes. 2. Substandard: nutmegs which are used for grinding, oleoresin extraction and essential oil distillation. Substandard nutmegs are traded as 'sound, shrivelled' which in general have a higher volatile oil content than mature sound nutmegs and are used for grinding, oleoresin extraction and oil distillation; and 'BWP' (broken, wormy and punky) which are mainly used for grinding as volatile oil content generally does not exceed 8%. 3. Distilling: poor quality nutmegs used for essential oil distillation.Distilling grades of nutmegs are of poorer quality: 'BIA' or 'ETEZ' with a volatile oil content of 8% to 10%; and 'BSL' or 'AZWI' which has less shell material and a volatile oil content of 12% to 13%. Method of Processing -> When fully mature it splits in two, exposing a crimson-coloured aril, the mace, surrounding a single shiny, brown seed, the nutmeg. The pulp of the fruit may be eaten locally. After collection, the aril-enveloped nutmegs are conveyed to curing areas where the mace is removed, flattened out, and dried. The nutmegs are dried gradually in the sun and turned twice daily over a period of six to eight weeks. During this time the nutmeg shrinks away from its hard seed coat until the kernels rattle in their shells when shaken. The shell is then broken with a wooden truncheon and the nutmegs are picked out. Dried nutmegs are grayish-brown ovals with furrowed surfaces. Large ones may be about 1.2 inches long and 0.8 inch in diameter. Taste and Aroma: Nutmeg has a characteristic, pleasant fragrance and slightly warm taste

Easy-to-Read Color Chart Each strip measures concentrations between 10-200ppm (parts per million), with color matches at 10, 50, 100 and 200ppm. The distinct color chart and accurate, reproducible readings give an immediate response for quick and easy use. Meets Requirements Federal, state, and local health regulations require users of chlorine-based sanitizer solutions to have appropriate test kits available to verify the strength of sanitizer solutions. This kit meets those requirements. Easy to Use The distinct color match at each full unit makes it easy for the user to detect exhaustion of solutions that should be replaced. It also helps avoid the use of excessive amounts of sanitizing agents, to avoid wasting product! Simply remove a strip from the vial, dip the strip into the sanitizing solution, blot with paper towel, then instantly compare the resulting color with the color chart. Accurate Sanitizer solutions are essential in the food service industry. These strips ensure that those sanitizers are at the proper concentration. For accurate results, store these test strips away from areas with high humidity or where they may be exposed to water before use, as those conditions may compromise results. dditional information Weight 0.03 lbs Quantity 1/Each Type Chlorine Test Strips Package Size 100 Pieces Test Level 10 â?? 200 PPM