[Latin Name] Cinnamomun camphcra

[Plant Source] It is extracted from Ginkgo Biloba Leaf.

[Specifications]

1, Ginkgo Biloba Extract 24/6

Total Ginkgo flavone glycosides 24%

Total terpene lactones 6%

2, Ginkgo Biloba Extract 24/6

Total Ginkgo flavone glycosides 24%

Total terpene lactones 6%

Ginkgolic acid 5ppm

3,CP2005

Total Ginkgo flavone glycosides 24%

Quercatin: kaemperol 0.8–1.5

Total terpene lactones 6%

Ginkgolic acid <5ppm

4.Germany Standard

Total Ginkgo Flavone Glycosides 22.0%-27%

Total Terpene Lactones 5.0%-7.0%

Bilobalides 2.6%-3.2%

Ginkgolic acid <1ppm

5.Water-Soluble Ginkgo Biloba Extract 24/6

Water Solubility: 5g Ginkgo Biloba Extract will be dissolved completely in 100g water

Total Ginkgo Flavone Glycosides 24.0%

Total Terpene Lactones 6.0%

Ginkgolic acid <5.0ppm

[Appearance] Light yellow fine powder

[Particle size] 80 Mesh

[Loss on drying] £ 5.0%

[Heavy Metal] £10PPM

[Extract solvents] Ethanol

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

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

[Function]

Expanding blood vessel, resisting insufficient blood and oxygen deficit, increasing blood flow, improving cerebral arteries and distal

blood flow. Promoting cerebral circulation metabolism, improving memory function, resisting depression, resisting lipidic overoxidation,

protecting liver damage.

In clinic, curing high blood pressure, hyperlipoidemia, coronary heart disease, angina pectoris, arterial sclerosis, cerebral embolism,

senile dementia, primary and periodic dropsy, acute drumming in the ears, epicophosis, a variety of body function in disorder, dizziness

and so on.

This video introduces us to the cell wall.
This is a product of Mexus Education Pvt. Ltd., an education innovations company based in Mumbai, India.
https://www.mexuseducation.com, https://www.ikenstore.in

It’s so easy and fun to make your own jam. Blueberry jam is one of my favorites!
This recipe makes 5 ½ x half pint jars – 5 to store or give as gifts and ½ for you to eat right away.

Ingredients:

4 cups blueberries, crushed* (about 6 cups whole berries)
3 tbsp lemon juice
4 ½ tbsp classic pectin
3 cups sugar

* to crush blueberries, place in a single layer in the bottom of your pan and crush with a potato masher.

Equipment:

8 qt. pan for jam
Smaller pan for extra hot water
Large pan/stockpot for canning – I use a 21 qt. canner that has a jar rack as well.
6 half pint mason jars
Funnel
Jar-lifting tongs
Ladle
Magnetic lid lifter or tongs

Buy equipment you need here:
Waterbath Canner Starter Set – https://amzn.to/1veExnU
Half Pint Jars – https://amzn.to/1tGft3L
Ball Classic Pectin – https://amzn.to/1tGgtEW
Ladle – https://amzn.to/1FLqkln

- wash jars and lids with hot and soapy water and rinse well.
- to sterilize jars, place jars in canner with just simmering water. Leave the jars in there until ready to use.
- warm lids (do not boil) in smaller pan.
- in 8 qt. pan, mix blueberries and lemon juice. Gradually stir in pectin.
- bring mixture to a boil on high heat, stirring constantly.
- add sugar all at once and stir to dissolve. Bring to a hard boil (that can’t be stirred down) and then boil for 1 minute.
- remove from heat and ladle into hot jars. Fill to about ¼ inch from the top.
- make sure there’s no jam on the rim of the jars that could affect the seal. Clean with a damp cloth.
- place lids on top of jars and screw on bands until finger tight.
- place jars in canner and lower into water. Make sure there’s at least 2 inches of water over the top of the jars. Bring water to a boil and process jars for 10 min. Use the following chart to adjust water canning times for different altitudes:

Altitude (feet) Increase processing time
1001 – 3000 5 minutes
3001 – 6000 10 minutes
6001 – 8000 15 minutes
8001 – 10000 20 minutes

- turn off heat, remove lid and allow jars to sit for 5 min.
- remove jars from water and place on a towel for at least 12 hrs. During this time you’ll hear each of the lids pop as they seal.
- check the jars have sealed properly – they shouldn’t move up and down when you press in the middle of the lid. If a jar hasn’t sealed, you can refrigerate it and eat it or you can process the jar again using a new lid.
- keep processed jars in a cool, dry and dark place. They will last for about 1 year.

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