[Latin Name]Huperzia serratum

[Source] Huperziceae whole herb from China

[Appearance]Brown to white

[Ingredient]Huperzine A

[Specification]Huperzine A 1% – 5%, HPLC

[Solubility] Soluble in chloroform, methanol, ethanol, slightly soluble in water

[Particle size] 80 Mesh

[Loss on drying] ≤5.0%

[Heavy Metal] ≤10PPM

[Pesticide residue] EC396-2005, USP 34, EP 8.0, FDA

[Storage] Store in cool & dry area, keep away from the direct light and heat.

[Shelf life] 24 Months

[Package] Packed in paper-drums and two plastic-bags inside.

[What is Huperzine A]

Huperzia is a type of moss that grows in China. It is related to club mosses (the Lycopodiaceae family) and is known to some botanists as Lycopodium serratum . The whole prepared moss was used traditionally. Modern herbal preparations use only the isolated alkaloid known as huperzine A. Huperzine A is an alkaloid found in huperzia that has been reported to prevent the breakdown of acetylcholine, an important substance needed by the nervous system to transmit information from cell to cell. Animal research has suggested that huperzine A’s ability to preserve acetylcholine may be greater than that of some prescription drugs. Loss of acetylcholine function is a primary feature of several disorders of brain function, including Alzheimer’s disease . Huperzine A may also have a protective effect on brain tissue, further increasing its theoretical potential for helping reduce symptoms of some brain disorders.

[Function] Used in alternative medicine, huperzine A has been found to act as a cholinesterase inhibitor, a type of medicine used to prevent the breakdown of acetylcholine (a chemical essential to learning and memory).

Not only used as a treatment for Alzheimer’s disease, huperzine A is also said to enhance learning and memory and to protect against age-related cognitive decline.

In addition, huperzine A is sometimes used to boost energy, increase alertness, and aid in the treatment of myasthenia gravis (an autoimmune disorder that affects the muscles).

Occasionally your wine can fall victim to microbial problems including film yeast or mold that shows itself in the form of white film or white powder on or in your wine. It is not harmful but must be dealt with immediately or it can ruin your wine. Film yeast or Mycoderma will metabolize ethanol and output CO2 and oxidative byproducts. If left untreated it will reduce the alcohol in your wine significantly or even totally and leave a sherry type smell. Filtering in combination with sulfiting is the best solution to this problem but if caught early enough skimming or racking off and sulfiting might do the trick. Wines should be topped up with other wine or inert gas to provide an oxygen free environment. Because film yeast is aerobic, it is much less likely to occur if you keep an oxygen free carboy.

PART 1 of the Macromolecules Series

In this video we touched up on Carbohydrates, one example of macromolecules. We discussed the different types of monosaccharides, disaccharides, as well as how to identify each specific type of carbohydrate. Hopefully this video was very informational to you all! Please Like, Comment, and Subscribe if you liked the video and wish to see more content.

Thank you,

Dr. Science