[Latin Name] Allium sativum L.

[Plant Source] from China

[Appearance] Off-white to light yellow  Powder

Plant Part Used:Fruit

[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

Main function:

1.Wide-spectrum antibiotic, bacteriostasis and sterilization.

2.Clearing away heat and toxic material, activating blood and dissolving stasis.

3.Lowering blood pressure and blood-fat

4.Protecting brain cell.Resisting tumor

5.Enhancing human immunity and delaying aging.

Applications:

1. Applied in pharmaceutical field, it is mainly used in treating eumycete and bacterial infection, gastroenteritis and Cardiovascular Disease.

2. Applied in health product field, it is usually made into capsule to lower blood pressure and blood-fat and delay senility.

3. Applied in food field, it is mainly used for natural flavour enhancer and widely used in biscuit, bread, meat products and etc.

4. Applied in feed additive field, it is mainly used in feed additive for developing the poultry, livestock and fishes against the disease and promoting growning and improving the flavor of egg and meat.

5. Applied in veterinary field, it is mainly used to inhibit the reproduction of colon bacillus, salmonella and etc. It also can treat respiratory infection and disease of digestive tract of poultry and livestock.

Video was part of 2014 Summer Scholarship Project with CSIRO called “The Hungry Microbiome”
For more visit: https://www.csiro.au/hungrymicrobiome/

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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