2016 China New Design Flaxseed Extract in Turin

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2016 China New Design Flaxseed Extract in Turin Detail:

[Latin Name] Linum Usitatissimum L.

[Plant Source] from China

[Specifications]SDG20% 40% 60%

[Appearance] yellow brown powder

Plant Part Used:Seed

[Particle size] 80 Mesh

[Loss on drying] ≤5.0%

[Heavy Metal] ≤10PPM

[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.

[Net weight] 25kgs/drum

Product description:

Flaxseed extract is a kind of plant ligan most notably found in flaxseed. Secoisolariciresinol diglycoside, or SDG is existed as its main bioactive components. SDG is classified as a phytoestrogen since it is a plant-derived, nonsteroid compound that possesses estrogen-like activity. Flaxseed extract SDG has weak estrogenic activity, when intake as food it will be trasfer to flax ligan which have same structure with estrogens.The level of SDG in flaxseed typically varies between 0.6% and 1.8%. Flaxseed extract powder SDG can reduce the blood lipid, cholesterin and triglyceride, it can also prevent for apoplexy, hyperension, blood clots, arteriosclerosis and arrhythmia. In addition, flax seed extract powder SDG is benificial for diabetes and CHD.

Main Function:

1.Flaxseed extract used to lose weight. Can burn surplus fat of Body;

2.Flaxseed extract will reduce allergic reaction, reduce asthma, improve arthritis;

3.Flaxseed extract with the function of improving female menstrual period syndrome;

4.Flaxseed extract can reduce the bad influence of hazardous chemicals produced when under pressure, control Stress, reduce depression and insomnia;

5.Flaxseed extract will improve skin fat content, moisten the skin smooth, soft and flexible, make the skin breath and sweat to normal, to mitigate various skin problems.

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With this motto in mind, we've got become among essentially the most technologically innovative, cost-efficient, and price-competitive manufacturers for 2016 China New Design Flaxseed Extract in Turin , The product will supply to all over the world, such as: Sudan, Plymouth, Montpellier, We have more than 100 works in the plant, and we also have a 15 guys work team to service our customers for before and after sales. Good quality is the key factor for the company to stand out from other competitors. Seeing is Believing, want more information? Just trial on its products!

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The goal here is to create large, well formed sugar crystals that demonstrate the underlying crystal structure (monoclinic). Sugar crystals may at first appear to be cubical as with table salt. But upon closer inspection, they are a bit tilted. Magnify some sugar right out of the bag and you’ll see the same structure on a smaller scale.

You can start with as much as about 3 cups of sugar for this procedure. You’ll get more crystal, but it starts more quickly than I wanted. I’ve seen many internet sites call for only 2 cups, but I don’t think you’ll get too much from that. I chose 2.5 so that I would still get a good crystal but the process would start more gradually. My hypothesis is that the key to growing well-formed crystals is slow growth. Does it really matter? Only more experimenting will tell.

Try using different shapes for the weight or adding food coloring. We make a “crystal tree” each year using a ring stand with several rings as the structure.

An explanation I often see for the slow growth of sugar crystals implies that the cooled solution is saturated and crystallization takes place as water evaporates. That explanation makes no sense given that the volume barely changes, if at all. I found this page from the New Zealand Institute of Food Science and Technology to be quite enlightening. Who knew that sugar had a metastable region?

https://www.nzifst.org.nz/unitoperations/conteqseparation10.htm

Based upon my measurement of a cup of sugar to be about 230 g and an ambient temperature of 20 C, one should stay a bit under the 3 to 1 ratio. Maybe more like 2.7 to 1. You certainly want to avoid “spontaneous nucleation”. I’ve had students who put the jar into the freezer to cool it down more quickly. The result resembles slush. Very tiny crystals, presumably from quick and pervasive growth.

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