[Latin Name] Haematococcus Pluvialis

[Plant Source] from China

[Specifications]1% 2% 3% 5%

[Appearance] Dark red Powder

[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

Astaxanthin is a natural nutritional component, it can be found as a food supplement. The supplement is intended for human, animal, and aquaculture consumption.

Astaxanthin is a carotenoid. It belongs to a larger class of phytochemicals known as terpenes, which are built from five carbon precursors; isopentenyl diphosphate and dimethylallyl diphosphate . Astaxanthin is classified as a xanthophyll (originally derived from a word meaning “yellow leaves” since yellow plant leaf pigments were the first recognized of the xanthophyll family of carotenoids), but currently employed to describe carotenoid compounds that have oxygen-containing moities, hydroxyl or ketone , such as zeaxanthin and canthaxanthin. Indeed, astaxanthin is a metabolite of zeaxanthin and/or canthaxanthin, containing both hydroxyl and ketone functional groups. Like many carotenoids, astaxanthin is a colorful, lipid-soluble pigment. This colour is due to the extended chain of conjugated (alternating double and single) double bonds at the centre of the compound. This chain of conjugated double bonds is also responsible for the antioxidant function of astaxanthin (as well as other carotenoids) as it results in a region of decentralized electrons that can be donated to reduce a reactive oxidizing molecule.

Function:

1.Astaxanthin is a powerful antioxidant and may protect against oxidative damage to body tissues.

2.Astaxanthin can improve the immune response by increasing the number of antibody producing cells.

3.Astaxanthin is a potential candidate to treat neurodegenerative disease such as Alzhimer and Parkinson diease.

4.Astaxanthin dan reduce UVA-light damage to skin such as sunburn, inflammation, ageing and skin cancer.

Application

1.When applied in pharmaceutical field, astaxanthin powder has the good function of antineoplastic;

2.When applied in health food field, astaxanthin powder is used as food additives for pigment and health care;

3.When applied in cosmetic field, astaxanthin powder has the good function of antioxidant and anti-aging;

4.When applied in animal feeds field, astaxanthin powder is used as animal feed additive to impart coloration, including farm-raised salmon and egg yolks.

How To Make Easy Bhuna Sahi Vegetable Khichuri Recipe | Special Sobji Mixed Latka Rice At Home

Khichuri, Khichdi, Bhuna Khichuri, Vegetable Khichuri, Shobji Khichuri, Dal Khichuri, Latka Khichuri one can called any of these.
Khichuri is well known traditional food in Bengali culture. It’s a perfect meal which is very healthy and tasty. Vegetable khichuri is an easy and quick lunch or dinner recipe with loaded vegetables. In any season it is one of the popular dishes. In winter season, colourful vegetable khichuri is most attractive dish, in any status.
In this video, I will show you, How to cook vegetable Khichuri or Bhuna Khichuri in step by step process.

Procedure of making Khichuri:

1. Soak the rice and lentils from water and dry roaster. Here I use Chini gura chal/Pulaur chal,You can use bashmoti rice. Two types of Lentils (Red & Yellow), which I used. One can also add any other lentils.
2. On the other side, I chopped all vegetables to the same size. And I take colourful vegetables which are Cauliflower, Carrot, Bean, potato, Tomato, Green Pea etc.
3. In one pot, heat oil and add the aromatics spices Bay Leaves, Cumin Seeds, Cardamom and Cinnamon.
4. Then add all vegetables one by one and stir these. Fry until vegetables gives of a nice aroma.
5. Add rice with lentils and mix with vegetables.
6. Then add other spices, which are Turmeric Powder, Red Chili Powder, Garlic Paste, Zinger Paste, and Salt. Mix properly.
7. Fry this mixture until rice colour’s turns to white.
8. Then add hot water. Measurement of water in the matter of khichuris very important. Water will be double to the rice and lentils mixture. Here I take 3 cup of rice and lentils mixture, so I add 6 cup of water.
9. Bring the water to boil.
10. Then cover with a lead to cook fast with low flame.
11. After 8-10 minute, stir this very carefully. Because this mixture would be soft and easily mash able.
12. At the last moment, add green chili and cardamom leaves which give better flavor. You also can use ghee.
13. Vegetable khichuri / Bhuna Khichuri are ready to serve. You can enjoy with Pickle, Beef Masala,
Egg Bhuna and so on.

Ingredients are:
1. Two and half cup Pulaur Chal (Or Basmati rice)
2. Half cup Lentils (Mixed of Red & Yellow Lentils) or (Moong +Musuri dal)
3. ½ cup Oil
4. 3-4 Piece Onion
5. 2 Piece Bay Leaves
6. ½ Tsp Cumin Seed
7. 4 Piece Cardamom
8. 2 piece Cinnamon
9. Salt use in taste
10. Chopped Vegetables (Cauliflower, Bean, Carrot, Green Pea, Potato, Tomato)
11. 1 Tsp turmeric powder
12. 1 Tsp Red Chili powder
13. 1 Tbsp Garlic paste
14. 1 Tbsp Zinger Paste
15. Green Chili 4/5 Piece
16. Coriander leaves
17. Hot Water

Music Credits: https://www.bensound.com/

You need to be able to identify these four molecules if they are presented to you. Recognize the amino acid by the presence of nitrogen and the ‘R’ (variable) group. The fatty acids can have multiple [CH2] groups so look for it written in this shorthand way, or with the CH2′s written out in full. The ribose and glucose (both carbohydrate monomers, or monosaccharides) can be distinguished because the ribose only has 5 carbon atoms whereas the glucose has 6 carbon atoms.