Quality Scientific Plastics 1 200Ul Pipette Tip Suppliers and Manufacturers

Can supply: PLASTIC FILM LAMINATED - MIX QUALITY (PP, PET, PA, PE etc) AND MIX COLOR BALES SCRAP/WASTE. POST INDUSTRIAL. Can load in 1x40HC container approx. 26 28 MT (+ 10%). Ready for shipment. Photos available upon request. If you are interested kindly contact us for more information (price, available quantity etc.). You are welcome to visit our company premises and supervise our materials. Certificate ISO: 9001, ISO: 14001, OHSAS 45001, AQSIQ and CCIC.

Can supply: PLASTIC FILM ROLLS MIX QUALITY (PP, PET, PA etc), MIX COLORS (PRINTED - CLEAR - COLOR METALISED etc) AND MIX SIZE IN BIG BAGS Post industrial. Clean. Can load in 1x40HC container aprox. 26 28 MT net. Ready for shipment. Photos available upon request. If you are interested kindly contact us for more information. You are welcome to visit our company premises and supervise our materials. Certificate ISO: 9001, ISO: 14001, OHSAS 45001, AQSIQ and CCIC

Oregano - scientifically named Origanum vulgare by Carolus Linnaeus – is a common species of Origanum, a genus of the mint family (Lamiaceae). It is native to warm-temperate western and south western Eurasia and the Mediterranean region. Oregano is a perennial herb, growing from 20–80 cm tall, with opposite leaves 1- 4 cm long. The flowers are purple, 3–4 mm long, produced in erect spikes. It is sometimes called Wild Marjoram, and its close relative O. majoramum is then known as "Sweet Marjoram". Uses Culinary Dried oregano for culinary use. Oregano growing in a field. Oregano is an important culinary herb. It is particularly widely used in Turkish, Greek, Portuguese, Spanish, Latin American, and Italian cuisine. It is the leaves that are used in cooking, and the dried herb is often more flavourful than the fresh. [2] Oregano [3] is often used in tomato sauces, fried vegetables, and grilled meat. Together with basil, it contributes much to the distinctive character of many Italian dishes. It is commonly used by local chefs in southern Philippines when boiling carabao or cow meat to eliminate the odor of the meat, and to add a nice, spicy flavor. Oregano combines nicely with pickled olives, capers, and lovage leaves. Unlike most Italian herbs, [citation needed] oregano works with hot and spicy food, which is popular in southern Italy. Oregano is an indispensable ingredient in Greek cuisine. Oregano adds flavor to Greek salad and is usually added to the lemon-olive oil sauce that accompanies many fish or meat barbecues and some casseroles. In Turkish Cuisine, oregano is mostly used for flavoring meat, especially for mutton and lamb. In barbecue and kebab restaurants, it can be usually found on table, together with paprika, salt and pepper. Oregano growing in a pot. It has an aromatic, warm and slightly bitter taste. It varies in intensity; good quality oregano is so strong that it almost numbs the tongue, but the cultivars adapted to colder climates have often unsatisfactory flavor. The influence of climate, season and soil on the composition of the essential oil is greater than the difference between the various species. The related species Origanum onites (Greece, Turkey) and O. heracleoticum (Italy, Balkan Peninsula, West Asia) have similar flavors. A closely related plant is marjoram from Turkey, which, however, differs significantly in taste, because phenolic compounds are missing in its essential oil. Some breeds show a flavor intermediate between oregano and marjoram.

Castor meal is also variously called castor meal, castor residue, castor extract & de-oiled castor cake Castor meal - the residue obtained from castor cake by the solvent extraction process - is one of the most versatile natural manures. It is truly organic manure which enhances the fertility of the soil without causing any damage or decay. It is enriched with the three big elements vital and conducive to the proper growth of crops - Nitrogen, Phosphorus and Potassium. It also has traces of nutrients like Manganese, Zinc and Copper, thus making it a balanced fertilizer. Moreover, it helps to neutralize the detrimental effects of chemical fertilizers. Apart from their contribution to Nutrients, they have a number of benefits in agriculture, which none of the synthetic fertilizers or pesticides can offer. They bring in the wonderful molecules that nature has designed to help the plants flourish naturally. They provide slow and steady nourishment, stimulation, protection from soil nematodes and insects; improve yields, and quality of product like taste, flavour, amino acid composition etc. The pressed cake obtained after the expression of castor bean. The solvent extracted cake, although rich in protein cannot be used as cattle fodder because of its toxicity. However, it can be used as a fertilizer. The protein content of castor seed meal varies from 21-48% depending upon the extent of decortications. It has an ideal amino acid profile with moderately high Cystine, mithionine, and isoleucine. But its ant nutritional substances, ricin, ricine and an allergen restrict its use in poultry feed, even at a very low level of inclusion. Castor Cake is an excellent fertilizer because of high content of N (6.4%), Phosphoric Acid (2.55%) and Potash (1%) and moisture retention. There is negative correlation between the contents of ricinine in castor seeds and oil content (r = -0.76). This content of ricinine in castor seed is determined by Agro climatic conditions. Nutrient content of Castor Cake: Organic matter - 75 - 80 %, Nitrogen - 4.0 - 4.5 %, Phosphorous - 1.5 %, Potassium - 1.25 - 1.5 %. It also contains some micro nutrients viz., Calcium, Magnesium, Sulphur, Iron, Zinc, Manganese, Copper etc. A typical composition of castor residue/meal is as follows: Nitrogen - 4% min. approx. Phosphorous - 1% min. approx. Potassium - 1% min. approx. Moisture - 10 - 12 % max. approx. Oil Content - 0.7% max. approx. Advantages: 1. It provides all the major & minor nutrients necessary for better plant growth. 2. It also helps in increasing the nutrient uptake by plants. 3. It improves the soil fertility and productivity. 4. It is known to protect the plants from nematodes and termites. 5. It improves the yield & quality of the farm produce. 6. It improves the physical, chemical and biological properties of soil

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

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.

PETG Bottle with Cap / Transparent Color / Cross Section Square / 102mm(H)x28mm(W) / 40ml(Nominal) /51ml (Overflow) / 18mm Neck Size/PP cap White/PE Plug

Quality: Crude, Cold Pressed Packing: Drums p/50/200l, Plastic Bins p/5/10/20l Season: All year round Origin: Paraguay Annual production volume: 200ton Container capacity: 16ton

Quality: Crude, Cold Pressed Packing: Drums p/50/200l, Plastic Bins p/5/10/20l Season: All year round Origin: Paraguay Annual production volume: 200ton Container capacity: 16ton

Quality: Handmade mates (madeof grouds, wood, glass, leather) and bombillas (nickel, aluminum, silver, bronze) Packing: Individual plastic Bags, Carton boxes Season: All year round Origin: Argentina Annual production volume: 50000units

Chemical name:Magnesium nitrate Molecular formula:Mg(NO3)2.6H2O Molecular weight:256.40 Property:soluble in water,liquid ammonia, methanol and ethanol.Stable at room temperature, the relative density of 1.461, higher than the melting point of 95�°C off the water to generate alkaline magnesium nitrate, heated to 300�°C begins to decompose above 400�°C to completely decompose into magnesium oxide and Nitrogen oxide gas. Quality standard: Item Indicator Industrial grade Agriculture grade Magnesium nitrate (Mg(NO3)2.6H2O) â?¥98.0% â?¥98.0% PH value â?¥4 --- Heavy metal â?¤0.002 --- Water insoluble â?¤0.05% â?¤0.1% Iron â?¤0.001% --- Magnesium oxide content(CaO) --- â?¥15% Nitrogen content(N) --- â?¥10.7% Use:Concentrated nitric acid for industrial de-water agent, manufacture of explosives, catalysts and other magnesium salts and nitrates catalyst raw materials, wheat ashing agent.Used in agriculture, magnesium soluble fertilizer for soilless culture. Packing:25/50KGlined with plastic bag and exterior is woven bagPacking or according to customers requirements. 1.Purity 98% white granule 2.Used for fertilizer or industrial material 3.Export Asia/Europe 4.ISO9001

Commodity: Sodium Bisulfite Molecular Formula: NaHSO3 Molecular Weight: 104.06 Properties: White monoclinic crystalline powder with sulfur dioxide odor; relative density: 1.49; very easily soluble in water; can be decomposed when heated; slightly soluble in ethanol; aqueous solution is acidic; has strong reducing property; can be oxidized in the air or loose sulfur dioxide. Quality Standard: HG/T3492-80 Technical Indicator High-purity grade Acrylic grade Food grade Refined grade Industrial grade 1 NaHSO3 % 99.5 Insol. in water % 0.003, 0.005, 0.03, 0.04, 0.05 Chloride(Cl) % 0.003, 0.004 Iron(Fe) % 0.001 0.002 0.005 Heavy metal(Pb) 0.001 Arsenic(As) % 0.0001 Clarity test Qualified Use: It is used in the bleaching of cotton textiles; as reducing agent in dyes, paper-making, leather, chemical synthesis; in the manufacture of pharmaceutical intermediates, developer, food bleacher, antiseptic and anti-oxidants. Packing: In PP woven bag lined with PE bag; paper-plastic composite bag, and kraft paper bag etc. Net wt.: 25/50/1000 kgs/bag or upon clients' request.

Commodity: Sodium bicarbonate Synonym: Baking Soda; Bicarbonate of soda; Sodium acid carbonate; Monosodium carbonate; Sodium hydrogen International CHEMTREC , carbonate; Carbonic acid monosodium salt Molecular formula:NaHCO3 Molecule Weight:84.01 H.S code:28363000 CAS:144-55-8 Characteristics: White powder or tiny crystalls, nodorousand salty, easily soluble in water,insoluble in alcohol, presenting slightly alkalinity, decomposed when heating. Decomposed slowly when exposed to moist air. Quality Standard Item The National Standard The Total Alkalinity Content(NaHCO3)% 99.0, 100.5 Loss on Dring% 0.20 PH Value(10g/1) Solution, 8.6 Arsentic Content% 0.0001 Heavy Metal Content, 0.0005 Ammonium Salt pass Clearness pass Uses: food fermentation, feed addive, detergent ingredient, carbon dioxide foamer, pharmacy, leather, ore milling and metallurgy, detergent for wool, extinguisher and metal heat-treating, fiber and rubber industry, etc. Packing:25kgs or 50kgs plastic woven bags lined with one layer polythene bag. (We can meet with all your demands according with your need.)

1. Product name: Ammonium bisulfite solution 2. Molecular formula: NH4HSO3 3. Molecular weight: 99.10 4. Physical and chemical properties: light yellow liquid, with a little sulfur dioxide odor. Relative density (70%) : 1.4. 5. Technical index: Item Photographic grade Appearance clear light yellow liquid Content w/w % 68-72 pH value (stock solution 20C) 4.0-6.0 Iron (Fe) w/w % 0.001 6. Packing: 270kg plastic drum, 1.25MTS/IBC 7. Uses: in synthesizing dye intermediate, surfactant, herbicide, reducing agent in pharmaceutical industry, etc.