[Latin Name]  Zingiber Officinalis

[Specification] Gingerols 5.0%

[Appearance] Light yellow powder

Plant Part Used: Root

[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 ginger?]

Ginger is a plant with leafy stems and yellowish green flowers. The ginger spice comes from the roots of the plant. Ginger is native to warmer parts of Asia, such as China, Japan, and India, but now is grown in parts of South American and Africa. It is also now grown in the Middle East to use as medicine and with food.

[How does it work?]

Ginger contains chemicals that may reduce nausea and inflammation. Researchers believe the chemicals work primarily in the stomach and intestines, but they may also work in the brain and nervous system to control nausea.

[Function]

Ginger is among the healthiest (and most delicious) spices on the planet.It is loaded with nutrients and bioactive compounds that have powerful benefits for your body and brain.Here are 11 health benefits of ginger that are supported by scientific research.

1. Ginger Contains Gingerol, a Substance With Powerful Medicinal Properties
2. Ginger Can Treat Many Forms of Nausea, Especially Morning Sickness
3. Ginger May Reduce Muscle Pain and Soreness
4. The Anti-Inflammatory Effects Can Help With Osteoarthritis
5. Ginger May Drastically Lower Blood Sugars and Improve Heart Disease Risk Factors
6. Ginger Can Help Treat Chronic Indigestion
7. Ginger Powder May Significantly Reduce Menstrual Pain
8. Ginger May Lower Cholesterol Levels
9. Ginger Contains a Substance That May Help Prevent Cancer
10. Ginger May Improve Brain Function and Protect Against Alzheimer’s Disease
11. The Active Ingredient in Ginger Can Help Fight Infections

UCI Chem 128 Introduction to Chemical Biology (Winter 2013)
Lec 14. Introduction to Chemical Biology — Glycobiology
View the complete course: https://ocw.uci.edu/courses/chem_128_introduction_to_chemical_biology.html
Instructor: Gregory Weiss, Ph.D.

License: Creative Commons BY-NC-SA
Terms of Use: https://ocw.uci.edu/info.
More courses at https://ocw.uci.edu

Description: Introduction to the basic principles of chemical biology: structures and reactivity; chemical mechanisms of enzyme catalysis; chemistry of signaling, biosynthesis, and metabolic pathways.

Introduction to Chemical Biology (Chem 128) is part of OpenChem: https://ocw.uci.edu/collections/open_chemistry.html
This video is part of a 18-lecture undergraduate-level course titled “Introduction to Chemical Biology” taught at UC Irvine by Professor Gregory Weiss.

Recorded February 22. 2013.

Index of Topics:
0:02:04 Enzyme Functions
0:06:10 Serine Based Proteases
0:10:44 Protein Based Inhibition of Proteases
0:13:10 Covalent or Mechanism-Based Protease Inhibitors
0:15:02 Inhibition of Serine Esterases
0:17:07 Enzymes Use Co-Factors (Vitamins)
0:21:31 The Origins of Stereospecificity in Alcohol Dehydrogenase
0:24:09 Pyridozal Phosphate (Vitamin 86)
0:27:29 PLP – Catalyzed Transamination
0:29:29 Protein Engineering
0:36:16 Most Mutations Make the Protein Less Functional
0:38:17 Carbohydrates
0:44:30 Hemiacetal Reactivity and Formation
0:46:33 Glucopyranose is the Most Noteable Ring Configuration
0:47:51 Oligosaccharides of the TB Coat
0:51:29 Oxocarbenium Ions as a Key Intermediate in Hydrolysis of Glycosidic Bonds
0:53:19 Mechanisms of Enzymatic Hydrolysis
0:54:58 Commonalitites in Glycosylhydrolase Mechanisms
0:56:03 Neuraminidase: Key Enzyme in Influenza Release from Surface to Cell
1:01:06 Oligosaccharides
1:04:22 Polysaccharides
1:08:04 Hyaluronan: Oligosaccharides in Joints
1:09:57 Glycosylated Proteins

Required attribution: Weiss, Gregory Introduction to Chemical Biology 128 (UCI OpenCourseWare: University of California, Irvine), https://ocw.uci.edu/courses/chem_128_introduction_to_chemical_biology.html. [Access date]. License: Creative Commons Attribution-ShareAlike 3.0 United States License (https://creativecommons.org/licenses/by-sa/3.0/us/deed.en_US).

In this video tutorial I teach you how to make some of our favorite lemonade recipes.
The base recipe is super easy to make and only requires a few ingredients- organic lemons, water and organic evaporated cane juice.
I like to make my lemonade in half gallon canning jars because I find that they are the perfect size to take with us on a family picnic and it stores nicely in the refrigerator as well. You can get your half gallon jars here: https://amzn.to/18ls9Iv

Recipe:
•Half gallon jar with lid can be found here: https://amzn.to/18ls9Iv
• 3/4 cup – 1 cup of fresh organic lemon juice
• water
• 1/3 cup organic evaporated cane juice (or sweetener of choice)

I try to involve my kids in the kitchen as much as I can. A simple recipe like this is great to have them help because they can really be involved in every step of the process. In this video I show you how I give my young children (ages 3.5 and 20 months) easy tasks that they enjoy doing while learning about the importance of eating fresh food and understanding where it comes from.

Learn two different variations on my base lemonade recipe in this video. I show you how to make blueberry lemonade and a refreshing mint lemonade. Feel free to add different ingredients and make the recipe your own.

Thanks for watching!

You can find me at:
Crafty Gemini mobile app: available for FREE in Android market and iPhone App store
Online Shop: https://craftygemini.blogspot.com/p/my-shop_29.html
Website/Blog: https://www.craftygemini.com
Facebook: https://www.facebook.com/CraftyGemini
Twitter: https://www.twitter.com/CraftyGemini
Voicemail for tutorial suggestions: 73-CRAFTY-73 / (732)723-8973