Find Verified O D : 8 0Mm Hdmi With Outer Braiding Suppliers, Manufacturers and Wholesalers

Mill scale, is formed on the outer surfaces of plates, sheets or profiles when they are being produced by rolling hot iron or steel billets in rolling or steel mills. It looks like a hard brittle sand and is mainly composed of iron oxides, mostly ferric, and is bluish black in color. Being produced during the reheating, conditioning and hot rolling operation for the production of steel articles, the mill scale initially adheres to the steel surface and protects it from atmospheric corrosion, provided no break occurs in this coating. From the chemical and physical analysis performed on the scrap, and according to the european environmental rules, the material has been classified as a special non dangerous waste, listed in green list In particular the mill scale can be classified as follows: Einecs (european commission no.): 266-007-8 Waste code: 10 02 10 Basel code: b 12 30 Hs code: 2619.00

We are glad to propose 500 MT of stain less steel mill scale. Mill scale is formed on the outer surfaces during by the hot rolling lamination of stainless-steel products. At a visual inspection the material is a hard brittle sand and is mainly composed of iron oxides, mostly ferric, and is bluish black in colour, but it also contains considerable alloying elements such as chromium and nickel. The recovery ratio after melting in furnace for the most valuable alloy elements is: - Ni: 3.5 - 4.5% - Cr: 6-8% From the chemical and physical analysis performed on the scrap, and according to the European environmental rules, the material has been classified as a special non dangerous waste, listed in green list. In particular the mill scale can be classified as follows: Waste code: 10 02 10 The material is stored on cemented flooring, and it can be loaded loose in tipper trucks or containers. Chemical analysis of the material is available on request.

Sweet marjoram: Origanum (O) hortensis (orMajoranahortensis). Potmarjoram: O.onites Wildmajoram: O.vulgare. Syrian majoram is called zatar Family: Labiatae or Lamiaceae (mint family). In Europe, marjoram was a traditional symbol of youth and romantic love. Used by Romans as an aphrodisiac, it was used to cast love spells and was worn at weddings as a sign of happiness during the middle Ages. Greeks who wore marjoram wreaths at weddings called it “joy of the mountains.” It was used to brew beer before hops was discovered, and flavored a wine called hippocras. A cousin of the oregano family, marjoram originated in Mediterranean regions and is now a commonly used spice in many parts of Europe. Called zatar in the Middle east and often mistaken for oregano, it is also a popular spicing in Eastern Europe. Origin and Varieties Marjoram is indigenous to northern Africa and southwest Asia. It is cultivated around the Mediterranean, in England, Central and Eastern Europe, South America, the United States, and India. Description Marjoram leaf is used fresh, as whole or chopped, and dried whole or broken, and ground. The flowering tops and seeds, which are not as strong as the leaves, are also used as flavorings. Sweet marjoram is a small and oval-shaped leaf. It is light green with a greyish tint. Marjoram is fresh, spicy, bitter, and slightly pungent with camphor like notes. It has the fragrant herbaceous and delicate, sweet aroma of thyme and sweet basil. Pot marjoram is bitter and less sweet. Chemical Components Sweet marjoram has 0.3% to 1% essential oil, mostly monoterpenes. It is yellowish to dark greenish brown in color. It mainly consists of cis-sabinene hydrate (8% to 40%), -terpinene (10%), a-terpinene (7.6%), linalyl acetate (2.2%), terpinen 4-ol (18% to 48%), myrcene (1.0%), linalool (9% to 39%), -cymene (3.2%), caryophyllene (2.6%), and a-terpineol (7.6%). Its flavor varies widely depending on its origins. The Indian and Turkish sweet marjorams have more d-linalool, caryophyllene, carvacrol, and eugenol. Its oleoresin is dark green, and 2.5 lb. are equivalent to 100 lb. of freshly ground marjoram. Marjoram contains calcium, iron, magnesium, phosphorus, potassium, sodium, vitamin A, vitamin C, and niacin. Culinary uses of Marjoram Marjoram is typically used in European cooking and is added to fish sauces, clam chowder, butter-based sauces, salads, tomato-based sauces, vinegar, mushroom sauces, and eggplant. In Germany, marjoram is called the “sausage herb” and is used with thyme and other spices in different types of sausages. It is usually added at the end of cooking to retain its delicate flavor or as a garnish. It goes well with vegetables including cabbages, potatoes, and beans. The seeds are used to flavor confectionary and meat products.

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.

1 141-78-6 Ethyl acetate 2 79-20-9 Methyl Acetate 3 123-86-4 Butyl acetate 4 108-32-7 Propylene carbonate 5 75-12-7 Formamide 6 127-19-5 N,N-dimethylacetamide 7 872-50-4 N-methylpyrrolidin-2-one 8 26171-83-5 1,2-butanediol 9 504-63-2 1,3-Propanediol 10 26761-45-5 2,3-Epoxypropyl neodecanoate 11 57-55-6 Propylene Glycol 12 108-94-1 Cyclohexanone 13 95-47-6 o-xylene 14 2238-07-5 Diglycidyl ether 15 122-60-1 Phenyl glycidyl ether 16 34590-94-8 Dipropylene glycol monomethyl ether 17 110-54-3 Hexane 18 109-99-9 Tetrahydrofuran 19 75-09-2 Dichloromethane 20 110-82-7 Cyclohexane

Product Name: Sodium permanganate Use level: Industrial Content: 40 (%) CAS Number: 10101-50-5 Molecular formula:NaMnO4 Molecular Weight: 141.93 Appearance: purple liquid. A density of 1.36 ~ 1.39 g / cm3, soluble in water, ethanol and ether, soluble in liquid ammonia. Decomposition in alkali. Strong oxidizing. And chemical properties similar to potassium permanganate. Purposes: as oxidants, disinfectants, fungicides and phosphorous antidotes. Toluene is also used to manufacture saccharin, o-toluene sulfonamide and organic synthesis and purification of phenol wastewater treatment. Can be used for circuit boards, metal surface cleaning, the conductive film cleaning to remove grease, electrolytic manganese dioxide, chemical fiber finishing, electroplating addition to hydrogen sulfide and other odors, as well as water treatment and so on. Packaging and storage: Industrial Pails barrel, net weight 25kg plastic drum, 250kg steel-plastic composite barrels, 1250kg IBC barrels packaging. Store in a cool dry place. Quality Standard:   Items index Sodium permanganate (NaMnO4) Content / (%) 40 Water-insoluble content / (%) 0.01 Potassium (K) content / (%) 0.22 pH value 6 ?8 Density / (g/cm3) 1.36 1.39 Chloride (Cl) content / (%) 0.02

IUPAC Name: (3R,4R,5R)-1,3,4,5,6-Pentahydroxyhexan-2-one Other Names: D-allulose, D-ribo-2-hexulose Appearance: White Crystal Powder CAS Number: 23140-52-5/551-66-8 Chemical Formula: C6H12O6 Molar Mass 180.16 g�·molâ??1 Melting Point 58 �°C (136 �°F; 331 K) Function of Allucose 1. Low-calorie sugar 2. No effect on blood sugar 3. Can be part of a healthy diet 4. The taste and Texture of sugar, without all the calories 5. Contributes far fewer calories (approximately 90 percent less) than sugar

1 Code 99GD 2 Material bamboo, rattan 3 Feature non-toxic, non-irritation, flexible, can be mass-produced, lightweight 4 Dimension 20cm,30cm 5 Design we have over 5 shapes and all colors for your choice 6 Usage decor, gift, using, and etc 7 Payment 30% deposit and the rest before the shipment 8 Package Wrap in pp bag and carton box with foam. inner and outer box with export standard or according to customer's demands 9 Price Please contact us for the best price

En590 10ppm Diesel Vopak-to-vopak Procedure: 1- Buyer Sends Cis + Cp 2- Conference Call /meeting Between Buyer & Seller Where Both The Parties Exchanges Vopak Tank Coordinates 3- Seller Release Ci, Buyer Counter Signs 4- Seller Releases Full Pop With Fresh Sgs Report 5- Buyer Makes Full Payment Via Mt 103 6- Seller Transfers Title To Buyer 7- Buyer Pays Commission To Intermediaries 8- Seller Issues Spa Contract For 12 Months Platts {-} Minus 50 U$d Nwe And U$d 10.00 Commission Payable By The Buyer. Hence Net Cost To The Buyer Will Be Nwe Platts {-} Minus 40 U$d Product: En590-10ppm Quantity: 100,000 Mt Availability: Fob Rotterdam {vopak Tank/s} Monthly Deliveries In Annual Contract Conditions: Ncnda { Attached} And Intermediary Services CONTRACT {ATTACHED} will be signed by the Buyer once their CIS + CP is accepted by the Seller.

TTT procedure: EN590 10pm price $460/MT, Jet fuel A1 price $76/BBL (1) FREE ON-BOARD TRANSACTION PROCEDURE - (TANK TO TANK). Rotterdam, Houston, Fujairah, Jurong, Ningbo-Zhoushan 1. Buyer issues an official ICPO with the seller's procedure, passport copy, banking details along with their Tank Storage Agreement "TSA". 2. Seller issues their Commercial Invoice "CI" to the buyer, Buyer signs and returns the commercial invoice to the seller along with an Acceptance Letter of the sales and purchase procedure. 3. Seller verifies the buyer's storage facility and their Tank Storage Agreement (TSA) with the port authority. (NB: Seller will issue a Tank-to-Tank Injection Agreement (TTIA) to be signed by all parties only if buyer's TSA is engaged, not active or cannot be verified with the local port authority). 4. Seller issues all POP documents below to the buyer upon a successful verification and approval of the buyer TSA or after receiving the TTIA fully signed by all parties: a. Injection Report. b. Product Passport. c. 24 Hours SGS Report. d. Product Certificate of Origin. e. Tank Storage Receipt (TSR). f. Authorization to sell and collect. g. Unconditional Dip-Test Authorization. h. Product Title Holder Transfer Agreement. i. NCNDA/IMFPA. 5. If required buyer may inspect by SGS (Dip Test In Tanks) at buyer's expense. 6. Upon successful verification of POP or Dip Test in the seller's tank, buyer provides Tank Storage Receipt (TSR) to seller in order to issue the scheduled Injection Programming (IP) to be signed by buyer storage facility and then injects the product into buyer's tanks. 7. Buyer makes the payment for the product via MT103, seller transfers the Title Holder & Ownership of the product to the Buyer. 8. After successful Trial Lift (First Lift), Seller issues SPA/Contract for 12 months with R&E to Buyer for processing. 9. Seller pays commissions to all intermediaries involved, for the initial lift and all subsequent lifts according to the signed NCNDA/IMFPA.

Carbon fish meat grill oven process: A. special high temperature resisitant material,high heat deformation,the overall structure uses professtional plate ; B.all into oxygen at the bottom of the damper desigh,fast burning heat rapidly ,at teh top of the air valve design,effective control of heat loss; C. origianl putty separation technology,completely avoiding using process because of the putty mixed soot and open flame,ensure clean,health and safety ; D.equipment applied double high temperature heat insulation material,insulation system,insulation with security,external direct touch with no hidden dangers. Operation method: A. all burning charcoal in the burning charcoal ,open at the top the smooke at the bottom of the mouth and damper; B.charcoal burning closed 10 minutes to the degree of smoke-free smoke at the top of the mouth,the heat; C.after the temperature reaches the standard,in the baking objects to buy object ; D.5-10minutes,bake fish until brown on both sides,are taken from the furnace, the plate feeding . Equipment advantages : A. unique design principle ,the use of charcoal smoke all gathered in the grilled fish inside furnace,through the top of the exhaust pipe directly emitted; B.rapid heat,guarantee the production speed,let the charcoal furnace cavity fully burning rapied heating up,wind valve,and through the top to the bottom of the design of air supply outlet temperature in the furnace in a 300-350 degree,put the fish in the distribution on the stove on content cabinet ,only 8-10 minutes can be produced; C. a novel view and admire a gender ,the design of the gear type appeared in front of customers,the grilled fish process more transparent,more ornamental ,fish and clients directly face to face "communication " ; D this design flexibility ,the real achieve a multi-purpose furnace, can bakering chicken duck cattle and sheep for equipment use diversification more rich . Fuel: dual-use carbon box ,burning charcoal or alcohol (vegetable oil ) ,pump design. Installation and commissioning Overall production : have direct admission requiements,no installation commissioning ,one pace reachs the designated position . 1.Solve the smoke problem charcoal grilled fish we are familiar with most of the fish appeared in the night street food stalls ,a rectangular fish furnace ,a big fan, the air is filled with smoke smell fish .

Product type: Cowpea beans/kabuli Process : HPS Crop : Recent Crop Place of origin : South Africa Size : 6-8MM/7-9MM/8-10MM Moisture : 15% max Admixture : 0.5% max Imperfect rate : 3% max Packing : 25/50 kgs pp bag Delivery time : 7-10 days after payment Payment terms : T/T,L/C,D/P or D/A Supply ablitity : 500 Metric Ton/Metric Tons per Month MOQ 23MT Use Food

shell and foreign material (by weight) 0.05% maximum meal or dust (by weight) 1% maximum thru 3/32" color fairly uniform in color, not darker than "amber" skin color color classification fancy mostly golden color or lighter, max 3% by weight darker than light total defects (by weight) 3% maximum, due to o-sizing moisture 2 % maximum size min / max diameter fancy x-large 8/16" not a complete half fancy large 7/16" 8/16" fancy medium 4/16" 7/16" fancy small 3/16" /4/16" fancy midget 1/16" 3/16 case information: 1 case contains one bag of 30 lbs. or 13.6 kg. gross weight: 31.9 lbs. or 14.47 kg. case dimensions: 19" x 12.5" x 8" cube: 1.1 cubic feet

Black Tiger Shrimp Frozen Raw. Size 4/6 6/8 8/12 13/15 16/20 21/25 and 26/30 Preferred processing varies from country to country, and can be: Whole (HOSO) Shell on (SO) Peeled tail on (PTO) Peeled undeveined (PUD) Peeled and deveined (P&D)

Black Tiger Shrimp Frozen Raw. Size 4/6 6/8 8/12 13/15 16/20 21/25 and 26/30 Preferred processing varies from country to country, and can be: Whole (HOSO) Shell on (SO) Peeled tail on (PTO) Peeled undeveined (PUD) Peeled and deveined (P&D)

IUPAC Name: (3R,4R,5R)-1,3,4,5,6-Pentahydroxyhexan-2-one Other Names: D-allulose, D-ribo-2-hexulose Appearance: White Crystal Powder CAS Number: 23140-52-5/551-66-8 Chemical Formula: C6H12O6 Molar Mass 180.16 g�·molâ??1 Melting Point 58 �°C (136 �°F; 331 K) Function of Allucose 1. Low-calorie sugar 2. No effect on blood sugar 3. Can be part of a healthy diet 4. The taste and Texture of sugar, without all the calories 5. Contributes far fewer calories (approximately 90 percent less) than sugar

Part - Whole,Body,Fillet Freezing Process - A.BQF(Block Quick Frozen) B.IQF(Individually Quick Frozen) Freezing Area - Land Frozen Size - 7-8pcs,8-10pcs,10-12pcs,12-14pcs/kg N.W. - 100%, 95%, 90%. Types A.For Fishing/Bait - Grade A B.For Market Sale - Grade A/B C.For Canning - Grade C Package 10kgs/ctn, poly bag for inner packing and Carton for outer packing or according to customer's requirements