[Specification] 99%

[Appearance] Dark Green powder

Plant Part Used:

[Particle size] 80Mesh

[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

[What is that?]

Chlorophyll is a natural green pigment which is obtained through extraction and refining processes from natural green plants or silkworm feces.Chlorophyll is stabilized chlorophyll, which is prepared from chlorophyll by saponification and replacement of magnesium atom with copper and sodium. Chlorophyll is dark green to blue black powder, easily soluble in water but slightly soluble in alcohol and chloroform, with transparent jade green water solution without sediment.

[Function]

1.clears up odors of putrefaction effectively.

2.play an important role on cancer prevention.

3.Chlorophyll has superior coloring strength and good stabilization in neutral and alkali solutions.

4.Chlorophyll has effect on liver protection, fastening healing of stomach ulcers and intestine ulcers.

5.The active ingredient in a number of internally-taken preparations intended to reduce odors associated with incontinence, colostomies and similar procedures, as well as body odor in general.

6.Chlorophyll has strong antibacterial action, which makes it useful in surgeries, ulcerative carcinoma, acute rhinitis and rhinosinusitis, chronic ear infections, inflammations, etc.

“Touching Claymation Story – A Children’s Nature Plant Documentary of Young Ginseng Herb Growth – Educational: In a friendly stop-animation/claymation format, young viewers and herbal enthusiasts will enjoy learning about the life-cycle of a young ginseng plant. Suitable for teachers, parents, and those interested in Korean and Asian culture (ginseng is an ancient and respect herb of national importance). Children will especially find the young Samdoori ginseng root a lovable character and parents will be interested to explain that the word “ginseng” comes from the Korean terms “in” + “sam”, meaning “man” + “root”, due to root’s shape and appearance, which is that of a person, often with two “arms” and “legs.” Thus teacher’s will agree that the anthropomorphism of the Samdoori character is very appropriate while noting the traditional Korean farming environment and garb of Samdoori’s cultivator/”grandfather.”

Originating in Korea some 5,000 years ago, Korean ginseng was known as the root of life, sought dearly by emperors throughout Asia and traded with the value of silk and silver on the Silk Road and in the Silver Triangle. So well-known for its healthy properties was this herb that it has been famously consumed by Western Philosophers and authors and is very popular amongst Earth-friendly herbalists and those who look for natural medicines. Today, the corporation called ‘Korea Ginseng Corp’ sells about 70% of the supply of Korean ginseng, due to its origins in the Korean government and is a well-respected company with many high-end and quality-assured products. Many people consider to ginseng to have a special flavor not found anywhere else in nature, which is earthy, especially in its pure form. Most Westerners find it to be on par with coffee and black tea, which is suiting, because ginseng is often consumed as Ginseng Tea, perhaps one of its most popular forms.

While ginseng is considered the king of healthy herbs, Korean ginseng in particular is known to have twice the variety of healthy plant saponins when compared to American or Chinese ginseng. This makes Korean ginseng especially valuable and sought-after. Korea Ginseng Corporation ensures that all of its roots are grown for no less than 6 years — the optimal age for ginseng harvest (unlike other ginseng company’s who usually harvest too early in the 1st-3rd years of questionable efficacy) — a considerable investment into high-quality. Those interested can find more information about this national treasure at www.kgc.or.kr and www.kgcus.com”

T.C. Şeker Kurumunda Aralık 2015 tarihinde yaptığım sunum (Prof.Dr. Osman KOLA; okola@adanabtu.edu.tr) Stevia, steviol glycosides, stevioside, rebaudioside