[Latin Name] Tagetes erecta L

[Plant Source]fromChinal

[Specifications] 5%~90%

[Appearance] Orange Yellow fine powder

Plant Part Used: Flower

[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

Introduction

Marigold flower belongs to compositae family and tagetes erecta. It is an annual herb and widely planted in Heilungkiang, Jilin, Inner Mongolia, Shanxi, Yunnan , etc.The marigold we used comes from Yunnan province. Based on the local situation of special soil environment and lighting condition , the local marigold have characteristics like growing fast,long flowering period ,high productive capacity and adequate quality.Thus, the steady supply of raw materials, high yield and reduction of cost can be guaranteed.

Products function

1).Protect skin from the harmful solar ray.

2).Protect skin through reducing the risk of macular degenration.

3).Prevent cardiopathy and cancer and resist arteriosclerosis.

4).Prevent retina against oxidation when absorb light

5).Anti-cancer and preventing diffuse of cancer cell

6).Promote eyes’ health

Usage

(1)Applied in pharmaceutical health care product field, it is mainly used in vision care products to alleviate visual fatigue, prevent macular degeneration,and protect the health of eye

(2)Applied in cosmetics, it is mainly used to whitening, anti-wrinkle and UV protection.

Apple Cider Rye Bread
Dissolve 1 tbsp yeast in ½ cup warm water. ..add to 2 cups warm apple cider. Add: ¼ cup caraway seeds, 1 tbsp caraway seed powder, ¼ cup wheat bran, 1 ½ cups rye flour, 1 ½ cups whole wheat flour…mix…add 1 ½ cups bread flour…kneed ….should be like playdough…
Let rise covered in warm place until doubled….punch down and place in bread pan, or bean pot…cover, let rise in warm place until doubled…..preheat oven to 400 degrees….put bread in hot oven for 40 minutes….enjoy!!

Chapter 2 part B Basic Chemistry and BioChemistry, A&P Lecture.
Please be sure to view part A at : https://youtu.be/UCPcKYtn_SA

Please leave questions in the comments below or email directly at fmajoo@gmail.com

Text: Elaine Marieb & Katja Hoehn Human Anatomy and Physiology 10th edition. Pearson Education Inc 2016. The Human Body: An Orientation.

Topics covered:
Inorganic & Organic Compounds
Carbohydrates
Fats
Proteins
Nucleic Acids
Water: Water Properties
Salts
Electrolytes
Acids and Bases
Acids
Proton Doners
Bases
Proton Acceptors
Acid-Base Concentration
pH Scale
Neutralization Reaction
Buffers
Carbonic Acid-Bicarbonate System
Electroneutral
Polymers & Monomers
Dehydration Synthesis
Hydrolysis Reactions
Monosaccharides
Disaccharides
Polysaccharides
Lipids
Triglycerides
phospholipids
Steroids
Eicosanoids
Triglycerides
Fatty Acids
Glycerol
Saturated Fatty Acids
Unsaturated Fatty Acids
Trans Fats
Omega-3 Fatty Acids
Phospholipids
Steroids
Cholesterol
Eicosanoids
Peptide Bonds
Amino Acids
Structural Level of Proteins
Alpha Helix
Beta Pleated Sheets
Fibrous Protein
Globular Protein
Denaturation
Enzymes
Haloenzymes
cofactor coenzyme
substrate
Activation Energy
Active Site
Nucleic Acids
Nucleotides
DNA Deoxyribonucleic Acid
RNA Ribonucleic Acid
Complementary Base-Pairing
Adenine, Thymine,Cytosine,Guanine
ATP Adenosine Triphosphate
ADP Adenosine Diphosphate
AMP Adenosine Monophosphate