[Latin Name] Salix alba L.

[Plant Source] from China

[Specifications] Salicin 15-98%

[Appearance] Yellow Brown to White powder

Plant Part Used: Bark

[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

Brief Introduction

Salicin is a naturally occurring compound found in the bark of several species of trees, primarily North American in origin, that are from the willow, poplar, and aspen families. White willow, from whose Latin name, Salix alba, the term salicin is derived, is the most well known source of this compound, but it is found in a number of other trees, shrubs, and herbaceous plants as well being synthesized commercially. It is a member of the glucoside family of chemicals and is used as an analgesic and antipyretic. Salicin is used as a precursor for the synthesis of salicylic acid and acetylsalicylic acid, commonly known as aspirin.

A colorless, crystalline solid in its pure form, salicin has the chemical formula C13H18O7. Part of its chemical structure is equivalent to the sugar glucose, meaning it is classified as a glucoside. It is soluble, but not strongly so, in water and alcolhol. Salicin has a bitter taste and is a natural analgesic and antipyretic, or fever reducer. In large quantities, it can be toxic, and overdoses may lead to liver and kidney damage. In its raw form, it may be mildly irritating to skin, respiratory organs, and eyes.

Function

1. Salicin is used to ease pain and reduce inflammation.

2. Relieve acute and chronic pain, including headache, back and neck pain, muscle aches, and menstrual cramps; Control arthritis discomforts.

3. Relieve acute and chronic pain.

4. It has the same effect on the body as aspirin without any of the side effects.

5. It is an anti-inflammatory, a fever reducer, an analgesic, an anti-rheumatic, and an astringent. Specifically, it helps to relieve headaches.

Application

1.Anti-inflammatory, anti-rheumatic,

2.Reduce a fever,

3.Use as an analgesic and astringent,

4.Relieve headache,

5.Ease pain caused by rheumatism, arthritis, and carpal tunnel syndrome.

Video Title: OnnoRokom Pathshala_Kosh Roshayon
Subject: Biology
Topic: Polysaccharides Part 02
Class: HSC 1st Year
Lectured by: Md. Sanaullah Khan Sani
Website: https://www.onnorokompathshala.org
Facebook Link: https://www.facebook.com/OnnoRokomPathshala

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I’ve been on a veggie burger kick lately. Call it a passion project to find the perfect veggie burger that every palate can enjoy. I’m still testing, but I wanted to share this curry spiced chickpea burger because frankly, it’s awesome.

You can make these patties ahead and keep them on hand in the freezer to pull out in a pinch for a meal you can feel good about feeding yourself and your family. Or you can devour them right away!

Here is what you will need:

3/4 cups gluten free rolled oats
1/2 cup pumpkin seeds
1/2 small red pepper, small dice
1/2 red onion, small dice
3-4 cloves garlic, roughly chopped
1 handful cilantro, roughly chopped
2 14 oz cans chickpeas, drained and rinsed
1/2 tsp curry powder
1/2 tsp ground cumin
1/2 tsp garam masala
1 1/2 tsp sea salt
1/2 tsp black pepper
1/2 tsp garlic powder
2 tbsp EVOO + 2 more
1 1/2 cups cooked brown rice

Preheat oven to 375F.

1. Heat up 2 tablespoons of EVOO over medium low heat. At the onions, peppers and garlic, and saute for about 5-10 minutes, or until tender. Set aside.

2. Place oats and pumpkin seeds in a food processor. Blend until coarse (about 10-30 seconds). Add everything else into the food process including the pepper and onion mixture but excluding the rice. Blend until almost smooth (it’s ok to be a bit chunky).

3. Pour the mixture into a large bowl and fold in the rice. Once combined, line 2 sheet pans with parchment paper or a silicone baking mat.

4. Using a 1/2 cup measuring cup, scoop out the mixture and place on your baking sheet, patting it down with your hands so that each patty is about 3/4 inches thick. Repeat for the rest of the burgers (you should end up with about 9 patties).

5. Bake for 15 minutes, then rotate the pan 180 degrees and rotate shelves (place the top one on the bottom one and vice versa – this ensures even cooking) and bake another 10-15 minutes or until firm.

6. Serve as you would any other burger! Enjoy!

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