Lupo Tip Up Stadium Seat It is highly recommended to select the stadium seat specifications according to physical conditions of the assembly location. * Due to the usage of original raw material, the colours of our seats are bright and shiny. Have orthopedic seating feature, which is comfortable for both the back and legs. * Mounted with metal leg. The metal leg and connection parts are with electrostatic painted or galvanized coated, which avoids corrosion. * Our products with TS EN 13200-4 and TS EN 12727 certificates and our company has ISO 9001:2015 Quality Management System according to TUV cert. * According to our customer requests, our seats can be produced with UV Stabilizer Additives, Flame Retardant Additives, Colour Fastness Additives and Impact Resistant Additives.
TIP-UP STADIUM SEAT WITH METAL LEG AND
PRODUCT INFO Cha-om, a tropical member of the acacia family (Acacia pennata) native to mainland Southeast Asia, is a well-loved herby vegetable among Thais, Cambodians and Laotians. The parts that are eaten are the ferny young leaf shoots and tender tips before the stems turn tough and thorny. It has a particular fragrance that may seem unpleasant at first to the unaccustomed, but when it's cooked up, it's so tasty that most people can't stop eating it and the aroma is just part of the package and soon becomes quite likable. USES The most common way cha-om is cooked is with beaten eggs, like in an omelette, which is then cut into squares or rectangles to serve with pungent nahm prik (hot chilli sauces, usually with fermented shrimp paste - nahm prik kapi in Thai) and fried fish (usually Asian mackerel, or pla too). SEASONS Cha-om is available year-round.
PRODUCT INFO Yellow corn is a variety of sweet corn. Its ears are wrapped in tightly bound lime hued husks with silks and a tassel that extend out from the tip. The yellow kernels are packed in tight almost uniform rows. A single ear of corn can contain up to 400 kernels. Freshly harvested yellow corn at its peak ripeness is sweet, offering flavors of almond and sugar, the kernels so succulent, the skin pops as you bite into it. As the corn matures, the kernels lose their milky consistency giving way to a starchy and doughy consistency. At this point, the corn is considered a grain crop and is best suited for processing or feedstock. USES Yellow corn is a significant resource of Vitamin A. As corn kernels mutated from white to yellow, they acquired chemicals called cartenoids. Of these cartenoids is beta carotene, which produces Vitamin A. Very little attention has been emphasized on yellow corn's significant beta carotene levels until the early 21st Century. Yellow corn, easy to grow in developing regions of Africa and Latin America, where corn is heavily relied upon as a food source, could actually keep millions of children from going blind. Yellow corn is now being bred to have at least 10 times higher the amount of beta carotene than average sweet corn varieties. SEASON Yellow corn is available year-round.
PRODUCT INFO Wing beans are lime green and elongated with a square shape and four feathery, winged accents running from tip to end like the tail of an arrow. The pods are straight or curved with a smooth and waxy surface. They can grow up to 30 centimeters long but are usually harvested at 10 and 15 centimeters, before the peas have fully developed. Wing beans are sweet, like many pea varieties, and offer an asparagus-like flavor and crunchy texture. Wing beans are an excellent source of copper, iron, manganese, tryptophan, and the essential amino acid isoleucine. They are also rich in protein, fiber, complex carbohydrates, all of the essential B-complex vitamins, calcium, phosphorus, magnesium, zinc, and potassium. The pods, leaves and roots all contain a similar nutrient makeup. USES Wing beans are most often cooked. Young pods can be eaten raw in salads, sliced very thinly, or lightly blanched. They are prepared like French beans or snap peas by pinching off the ends and cutting into bite-sized sections. Use in stir-frys, sautes or add to soups and stews towards the end of the cooking process. The delicate pods pick up the bold flavors of chiles, garlic and spices. Young pods can be pickled. Mature beans are halved, and their seeds prepared and eaten like soybeans. Dried seeds can be ground and used as a flour substitute. Store Wing beans in a bag or airtight container in the refrigerator for up to 5 days. SEASON Wing beans are available in the late spring and through the fall months.
PRODUCT INFO Pandan leaves are medium to large in size and are elongated, narrow, and oblong in shape. There are two distinct Pandan plant shapes. If the plant is left undisturbed and the leaves are not harvested, it will develop into a small tree with large, long, and thin green leaves that can reach up to two meters in length. If the leaves are continuously harvested, the plant will stay low to the ground forming a shrub-like appearance with smaller, narrow green leaves growing up to one meter in length. The upright green leaves taper to a point at the tip, and when attached to their stems, Pandan leaves resemble the top of a pineapple plant. Pandan leaves have a unique and distinct grassy aroma when first crushed that mellows out to a subtle, herbal, and floral aroma. When cooked, Pandan leaves have a nutty, almond, rose-like, and slightly sweet flavor. Pandan leaves are rich in essential oils, glycosides, and alkaloids, and also contain traces of tannin and isoprene esters. They are traditionally used to reduce symptoms of pain and fevers and are used as a laxative. USES Pandan leaves are best suited for cooked applications such as boiling, steaming, sauteing and frying. They are used in both sweet and savory dishes and are boiled, pounded, bruised, or raked to bring out the flavor. Pandan leaves are often used to wrap meats or sticky rice and are cooked to add a sweet and nutty flavor. They are also wrapped and deep fried to create a crunchy exterior. In addition to savory preparations, Pandan leaves are also used to make desserts and drinks. They can be made into a paste with the juice extracted to make the well-known chiffon cake, and they can be cooked to make Kaya, or pandan-flavored coconut egg jam, which is a traditional Pandan dish still found today in Malaysia and Singapore. Pandan leaves can also be cooked with coconut to make nasi lemak rice or are tied into knots and used for flavoring. Pandan leaves pair well with turmeric, lemongrass, brown sugar, milk, meats such as fish, chicken, beef, and pork, and rice. They will keep for a couple of days when stored unwashed, wrapped in a damp paper towel and sealed in a plastic bag in the refrigerator. Pandan leaves can also be frozen for up to two months. SEASON Pandan leaves are available year-round.
Kaffir lime leaves are small to medium in size and oblong in shape, averaging 3-5 centimeters in diameter and 8-12 centimeters in length. The top of the thick leaves is glossy and deep green, while the underside of the leaves is porous and a pale, matte green. Kaffir lime leaves grow in pairs and grow in a double leaf formation, which means two leaves grow on either side of the stem and appear to mirror each other. There is a prominent central midrib or vein and the tips of the leaves can be slightly rounded or very pointed. Kaffir lime leaves have a strong citrus taste and aroma that is said to be a blend of mandarin orange, lemon, and lime. PRODUCT INFO Kaffir lime leaves, botanically classified as Citrus hystrix, grow on a thorny bush that can grow to be 1-10 meters in height and belong to the Rutaceae, or citrus family along with oranges, lemons, pomelos, and grapefruit. The kaffir lime plant is valued for its fragrant leaves and its fruit's peel and is popularly used in culinary and medicinal applications in Southeast Asia. Also known as the Kieffer lime, Bai Magrood, Thai lime, Limau Puru, and Makrut limes, Kaffir limes have been given new names in various cultures to respect and avoid the use of derogatory words. In South Africa, kaffir is an offensive slang word used in racist connotations, so many retailers have taken to calling the fruit by its scientific name, while others prefer the Thai word for the fruit, Makrut lime. USES Kaffir lime leaves can be used in both raw and cooked preparations such as boiling, steaming, and saut�?�©ing. They can be used fresh, dried, or from a frozen state and the thick leaves are never consumed whole, but rather steeped and later removed, or sliced very thinly. Kaffir lime leaves can be sliced and used in salads or shredded and used in fish cakes. They are also widely used in soups such as tom yum and hot and sour shrimp, curries, fried rice, pastes, and stir-fries. Their herbal citrus flavor can be used to infuse desserts such as custard and ice cream. Kaffir lime leaves pair well with lemongrass, basil, cardamom, curry leaves, mint, tamarind, turmeric, cumin, galangal, ginger, garlic, soy sauce, sesame oil, jasmine rice, meats such as lamb, chicken and pork, mussels, and coconut milk. They will keep up to two weeks when stored fresh in the refrigerator and up to one year when stored in a sealed container in the freezer. SEASONS Kaffir Lime Leaves is available year-round.
Kaffir lime leaves are small to medium in size and oblong in shape, averaging 3-5 centimeters in diameter and 8-12 centimeters in length. The top of the thick leaves is glossy and deep green, while the underside of the leaves is porous and a pale, matte green. Kaffir lime leaves grow in pairs and grow in a double leaf formation, which means two leaves grow on either side of the stem and appear to mirror each other. There is a prominent central midrib or vein and the tips of the leaves can be slightly rounded or very pointed. Kaffir lime leaves have a strong citrus taste and aroma that is said to be a blend of mandarin orange, lemon, and lime. PRODUCT INFO Kaffir lime leaves, botanically classified as Citrus hystrix, grow on a thorny bush that can grow to be 1-10 meters in height and belong to the Rutaceae, or citrus family along with oranges, lemons, pomelos, and grapefruit. The kaffir lime plant is valued for its fragrant leaves and its fruit's peel and is popularly used in culinary and medicinal applications in Southeast Asia. Also known as the Kieffer lime, Bai Magrood, Thai lime, Limau Puru, and Makrut limes, Kaffir limes have been given new names in various cultures to respect and avoid the use of derogatory words. In South Africa, kaffir is an offensive slang word used in racist connotations, so many retailers have taken to calling the fruit by its scientific name, while others prefer the Thai word for the fruit, Makrut lime. USES Kaffir lime leaves can be used in both raw and cooked preparations such as boiling, steaming. They can be used fresh, dried, or from a frozen state and the thick leaves are never consumed whole, but rather steeped and later removed, or sliced very thinly. Kaffir lime leaves can be sliced and used in salads or shredded and used in fish cakes. They are also widely used in soups such as tom yum and hot and sour shrimp, curries, fried rice, pastes, and stir-fries. Their herbal citrus flavor can be used to infuse desserts such as custard and ice cream. Kaffir lime leaves pair well with lemongrass, basil, cardamom, curry leaves, mint, tamarind, turmeric, cumin, galangal, ginger, garlic, soy sauce, sesame oil, jasmine rice, meats such as lamb, chicken and pork, mussels, and coconut milk. They will keep up to two weeks when stored fresh in the refrigerator and up to one year when stored in a sealed container in the freezer. SEASON Kaffir Lime Leaves is available year-round.
Kaffir lime leaves are small to medium in size and oblong in shape, averaging 3-5 centimeters in diameter and 8-12 centimeters in length. The top of the thick leaves is glossy and deep green, while the underside of the leaves is porous and a pale, matte green. Kaffir lime leaves grow in pairs and grow in a double leaf formation, which means two leaves grow on either side of the stem and appear to mirror each other. There is a prominent central midrib or vein and the tips of the leaves can be slightly rounded or very pointed. Kaffir lime leaves have a strong citrus taste and aroma that is said to be a blend of mandarin orange, lemon, and lime. PRODUCT INFO Kaffir lime leaves, botanically classified as Citrus hystrix, grow on a thorny bush that can grow to be 1-10 meters in height and belong to the Rutaceae, or citrus family along with oranges, lemons, pomelos, and grapefruit. The kaffir lime plant is valued for its fragrant leaves and its fruit's peel and is popularly used in culinary and medicinal applications in Southeast Asia. Also known as the Kieffer lime, Bai Magrood, Thai lime, Limau Puru, and Makrut limes, Kaffir limes have been given new names in various cultures to respect and avoid the use of derogatory words. In South Africa, kaffir is an offensive slang word used in racist connotations, so many retailers have taken to calling the fruit by its scientific name, while others prefer the Thai word for the fruit, Makrut lime. USES Kaffir lime leaves can be used in both raw and cooked preparations such as boiling, steaming. They can be used fresh, dried, or from a frozen state and the thick leaves are never consumed whole, but rather steeped and later removed, or sliced very thinly. Kaffir lime leaves can be sliced and used in salads or shredded and used in fish cakes. They are also widely used in soups such as tom yum and hot and sour shrimp, curries, fried rice, pastes, and stir-fries. Their herbal citrus flavor can be used to infuse desserts such as custard and ice cream. Kaffir lime leaves pair well with lemongrass, basil, cardamom, curry leaves, mint, tamarind, turmeric, cumin, galangal, ginger, garlic, soy sauce, sesame oil, jasmine rice, meats such as lamb, chicken and pork, mussels, and coconut milk. They will keep up to two weeks when stored fresh in the refrigerator and up to one year when stored in a sealed container in the freezer. Season Kaffir lime leaves are available year-round.
The kaffir lime tree is native to tropical Southeast Asia and was spread to neighboring regions via exporters and trade routes. Today Kaffir lime leaves are available in fresh markets and frozen in specialty grocers in Asia, Southeast Asia, Africa, the United States. PRODUCT INFO Kaffir limes are widely used in Thailand as a household ingredient. Essential oils are extracted from the fruit's peel and are used for cleaning products, shampoos, and as a method to kill lice. The fruit's zest is used to flavor curries and soups, and the leaves are also crushed and used as potpourri or placed in a hot bath for a citrus aroma. Kaffir lime plants are so common and frequently used in Thailand that the majority of rural households have their own trees growing in their backyards. Kaffir lime leaves are small to medium in size and oblong in shape, averaging 3-5 centimeters in diameter and 8-12 centimeters in length. The top of the thick leaves is glossy and deep green, while the underside of the leaves is porous and a pale, matte green. Kaffir lime leaves grow in pairs and grow in a double leaf formation, which means two leaves grow on either side of the stem and appear to mirror each other. There is a prominent central midrib or vein and the tips of the leaves can be slightly rounded or very pointed. Kaffir lime leaves have a strong citrus taste and aroma that is said to be a blend of mandarin orange, lemon, and lime. USES Kaffir lime leaves contain some antioxidants. They also contain limonene and citronella, which both contribute to the flavor and fragrance of the leaves and have been shown to have antimicrobial properties. Kaffir lime leaves can be used in both raw and cooked preparations such as boiling, steaming, and saut�©ing. They can be used fresh, dried, or from a frozen state and the thick leaves are never consumed whole, but rather steeped and later removed, or sliced very thinly. Kaffir lime leaves can be sliced and used in salads or shredded and used in fish cakes. They are also widely used in soups such as tom yum and hot and sour shrimp, curries, fried rice, pastes, and stir-fries. Their herbal citrus flavor can be used to infuse desserts such as custard and ice cream. Kaffir lime leaves pair well with lemongrass, basil, cardamom, curry leaves, mint, tamarind, turmeric, cumin, galangal, ginger, garlic, soy sauce, sesame oil, jasmine rice, meats such as lamb, chicken and pork, mussels, and coconut milk. They will keep up to two weeks when stored fresh in the refrigerator and up to one year when stored in a sealed container in the freezer. SEASON Kaffir Lime Leaves is available year-round.
The No.1 selling prestige eyebrow product in the UK** Natural-looking, hair-like strokes Twist-up, non-sharpen tip Lasts 12 budge-proof hours*
Safety Insulin Syringe with Restractable Needle Safety Characteristics: after absorbing the expected dose of liquid medicine, if transportation is needed, push up the sliding-sleeve to protect the needle tip from physical damage during transportation; push the sliding sleeve to expose the needle tip before the injection starts, when the expected dose of liquid medicine is 100% injected, manually slide the sliding sleeve to the position where the connector base can no longer slide, the needle tip is completely covered in the sliding sleeve, and then the sliding sleeve is manually rotated until it is locked, it could effectively preventing repeated use and accidental needle sticking, and avoiding cross infection.
Description: Model .Packraft 210PVC 0.7mm Length overall 2.2m 85in Length width........0.95m --27inch Max laoding 300lbs 130kg Weight .................15lbs --7kg Packing size..........70cm *22cm Standard accessories: inflation bag, repair kit, one piece paddle and internal dry bags Features. The Seaskating packraft is built by PVC or TUP two mateirals, base on customer requirement. The main for outdoor water sport activity. It is light weight and easy to carry. Suitable for flat water and easy moving water.�?� The compact inflatable design takes up as much space as a roll of paper towels. The comfortable inflatable seat and back band system to keep us comfortable all days.
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"Industrial Chair is one our best products and it really looks really nice with different type like Metal, wooden, Live edge, Epoxy and Cushion seat. This Chair is uses for 100 kg person and 30â?? Dining Table. All Chair made by Iron and wood and we can do customized design as per requirement. Handle of both side looks really nice and provide heavy duty with industrial vintage looks. We donâ??t know how well industrial design will fit in the rest of your home. In 1800 to up 1940 since Paris many design of machines use for dining table and this design one of from them and developed mid century design for chair as well. It will take only 15 to 30 days in production depend on the order quantity. Find Below our advantage of this Industrial Chair : 1. Attractive and elegant design from Industrial furniture. 2. Easy to Fit and remove below the dining Table . 3. Base size can be adjusted with the use of labeler 4. Quality is very good and durable 5. Made by trend artisan of jodhpur 6. High quality PU and deco paint"
NT Natural Lasunda Fruit Cordial, Packaging Size: KG, Packaging Type: Gunny Bag Product Specification Primary Ingredient Fruit Color Natural Brand NT Flavour Natural Packaging Size KG Packaging Type Gunny Bag Shelf Life 365 Organic Yes Country of Origin Made in India Minimum Order Quantity 50 Kg Product Description English name: indian Cherry botanical name : Cordia Dichotoma family name : boraginaceae common name : : gumberry, labeda, lasora,vad gundo,goborhut, bahubara, bird lime tree,indian cherry, clammy cherry, fragrant manjack,boch,lamkelaba,bankanakkera, chinna-nakkeru, botgiri,naruvili, citam,gunda. Part used : seeds, leaves. Discription:indian cherry is a small to moderate-sized deciduous tree with a short bole and spreading crown. The stem bark is greyish brown, smooth or longitudinally wrinkled. Flowers are short-stalked, bisexual and white in colour, appear in loose corymbose cymes. the flowers open only at night. The fruit is a yellow or pinkish-yellow shining globose or ovoid drupe seated in a saucer-like enlarged calyx. it turns black on ripening and the pulp gets viscid. Indian cherry grows in the sub-himalayan tract and outer ranges, ascending up to about 1500 m elevation. It is found in a variety of forests ranging from the dry deciduous forests of rajasthan to the moist deciduous forests of western ghats and tidal forests in myanmar. In maharashtra, it grows in moist monsoon forest also. Uses : 1. The seed kernel of c. Dichotoma contains a high proportion of fatty oils and proteins (46 and 31%, respectively) which has potential as cattle feed fuel. 2. The wood is used to make agricultural implements. 3. The bark is medicinal and several chemicals have been identified; allantoin, beta -sitosterol. 4. Immature gunda berries are used as a vegetable and to make pickles after removing the stone and sticky white pulp. The sticky pulp is used to make glue. Additional Information Item Code HS8 Delivery Time 3-5 days Port Of Dispatch jhansi Production Capacity 100 Ton Packaging Details As per client requirement
Truck Supply Ability: 10000 units per Month Driver's Seat: Air suspension ABS(Antilock Braking System): Yes Capacity (Load): 21-30T After-sales service Provided: Onsite Installation,Video technical support,Overseas Call Transmission Type:Manual Fuel Type: Diesel Maximum 1000-1500Nm Torque(Nm): Cargo Tank length: 5.3-6.2M Air Conditioner: Manual Horsepower: 251-350hp Fuel Tank Capacity: 200-300L Engine: WD615.69 Cylinders: 6 Window: Manual Condition: New Gross Vehicle 25000 Weight: Place of Origin: China Steering: Right Engine Brand: WEICHAI Cab: HW76 Cruise Control: Normal Color: Optional Touch Screen: None Dimensions (mm): LxWx8329x2490x3450mm H) ESC(Electronic Stability Control): Yes Cargo Tank Dimension: standard Emission Standard:Euro 2 Multimedia System: Yes Reverse Shift Number: Gear Box Brand: FAST Tire: 12.00R20 Brand Name: SINOTRUK HOWO Segement: Heavy truck Type: Rear Tipping Rear Camera: None Passengers: 3 Engine Capacity: >8L Forward 6 Shift Number: Tire Number: 10 Drive Wheel: 6x4 Market Segement: Mining transportation Packaging Detail: Nude
Paarijat / Harshringar leaves(Nyctanthes Arbortristis) Product Specification Packaging Type Gunny Bag Packaging Size 50 kg Is It Dried Dried Country of Origin Made in India Minimum Order Quantity 1 Kg Product Description Description : It grows as a shrub or a small tree up to 10 m. tall, with a gray or greenish, rough and flaky bark. Leaves are simple, opposite, oval with pointed tips, 6â??12 cm long and 2â??6.5 cm broad, toothed at the edges and rough like sandpaper on the upper surface. The flowers are very sweet scented with waxy white, star-like petals and an orange-red tube in center which bloom in clusters. Details : Botanical Name :Nyctanthes arbortristis Hindi Name : harsinghar, harshringar, parijata or paarijat or paarijaata, shefali or shephali, shephalika ,Haar, Harsingar English:Name : coral jasmine, night-flowering jasmine, night jasmine, queen of the night, sad tree, tree-of-sadness Bengali: Name : shefali ,Sheoli, Singhar, Shephalika Konkani Name : parijatak Manipuri Name : singarei Marathi Name : paarijat Medicinal Uses : The wood has been used to form a food batten base for tile or grass thatch roofs while the young branches are suitable for making baskets. The bark of the tree is sometimes used as a tanning material and the leaves are used for polishing wood and ivory. Dry Flower,Dry Leave,Flower petal,Flower Leave,Plant Leave,Medicinal Flowers,Herbal FLowers Additional Information Item Code H18 Delivery Time 1 Week Port Of Dispatch Jhansi Production Capacity 100 Ton Packaging Details As per client Requirement
NT Natural Lasunda Fruit Cordial, Packaging Size: KG, Packaging Type: Gunny Bag Price - Rs 100/ Kg Product Specification Primary Ingredient Fruit Color Natural Brand NT Flavour Natural Packaging Size KG Packaging Type Gunny Bag Shelf Life 365 Organic Yes Country of Origin Made in India Minimum Order Quantity 50 Kg Product Description English name: indian Cherry botanical name : Cordia Dichotoma family name : boraginaceae common name : : gumberry, labeda, lasora,vad gundo,goborhut, bahubara, bird lime tree,indian cherry, clammy cherry, fragrant manjack,boch,lamkelaba,bankanakkera, chinna-nakkeru, botgiri,naruvili, citam,gunda. Part used : seeds, leaves. Discription:indian cherry is a small to moderate-sized deciduous tree with a short bole and spreading crown. The stem bark is greyish brown, smooth or longitudinally wrinkled. Flowers are short-stalked, bisexual and white in colour, appear in loose corymbose cymes. the flowers open only at night. The fruit is a yellow or pinkish-yellow shining globose or ovoid drupe seated in a saucer-like enlarged calyx. it turns black on ripening and the pulp gets viscid. Indian cherry grows in the sub-himalayan tract and outer ranges, ascending up to about 1500 m elevation. It is found in a variety of forests ranging from the dry deciduous forests of rajasthan to the moist deciduous forests of western ghats and tidal forests in myanmar. In maharashtra, it grows in moist monsoon forest also. Uses : 1. The seed kernel of c. Dichotoma contains a high proportion of fatty oils and proteins (46 and 31%, respectively) which has potential as cattle feed fuel. 2. The wood is used to make agricultural implements. 3. The bark is medicinal and several chemicals have been identified; allantoin, beta -sitosterol. 4. Immature gunda berries are used as a vegetable and to make pickles after removing the stone and sticky white pulp. The sticky pulp is used to make glue. Additional Information Item Code HS8 Delivery Time 3-5 days Port Of Dispatch jhansi Production Capacity 100 Ton Packaging Details As per client requirement
Virgin coconut oil is made from fresh coconut meat. The production embraces the removal of the bark, the elimination of the brown shell and washing. Then the white meat gets grounded (to obtain fine flakes) and dried. After drying the white meat goes true a screw press to extract the oil. The oil gets filtered afterwards to result in a clear oil. Ingredients Organic cold pressed coconut oil. COCONUT OIL, 100% natural, is a refined vegetable oil extracted from the dried coconut flesh of Cocos Nucifera (Coconut). COCONUT OIL is one of the vegetable oils that accumulate high levels of saturated fatty acids in the triacylglycerol fraction. COCONUT OIL contains approximately 50% of Lauric acid (saturated C12 chain). COCONUT OIL provides emollient properties and is great for moisturizing, that make it useful to be used in all cosmetic formulations. COCONUT OIL is specially indicated for lipstick, make up and soap makers. The saturated nature of COCONUT OIL provides resistance to rancidity and makes a very hard soap while at the same time producing a fluffy lather. Many cultures use coconut oil straight on their hair and skin for conditioning. PHYSICAL & CHEMICAL STANDARDS Colour 25mm cell on the lovibond colour Scale in Y+5R , not deeper than (0.9 Y+0.1R) Relative Density at 30 0C 0.920 Relative Index at 40 0C ND Moisture %( matter volatile at 105 0 C,max) 0.1 Insoluble Impurities % by mass,max < 0.02 Free fatty Acids,calculated as lauric acid % bymass,max 0.04 Iodine Value 6.4 Saponification Value >255 Unsaponifiable Matter % by mass,max
