[Latin Name] Stevia rebaudiana

[Plant Source]from China

[Specifications] 1.Stevia Extract Powder (Steviosides)

Total Steviol Glycosides 80%, 90%, 95%

2. Rebaudioside-A

Rebaudioside-A 40%, 60%, 80%, 90%, 95%, 98%

3. Stevioside 90%

One monomer in Steviol Glycosides

[Appearance] Fine white powder

Plant Part Used:Leaf

[Particle size] 80 Mesh

[Loss on drying] ≤5.0%

[Heavy Metal] ≤10PPM

[Shelf life] 24 Months

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

[Net weight] 25kgs/drum

Stevia Extract

[Characteristics]

Stevia sugar features high sweetness and low calorie and its sweetness is 200 350  times of that  of cane sugar but its calorie is only 1/300 of that of cane sugar.

The component of stevia extract that gives it its sweetness is a mixture of various steviol glycosides. The components of sweetness in stevia leaves are stevioside, rebaudioside A, C, D, E and dulcoside A. Rebaudioside C, D, E and dulcoside A are small in quantity. The principal components are stevioside and rebaudioside A.

The quality of stevioside and rebaudiosideA is better than those of other components, which are commercially extracted and used in various applications.

The steviol glycosides present in stevia extract are referred to as “steviosides” or ¡°stevia extract¡±. Among these “steviosides”, the most common is Stevioside followed by RebaudiosideA. The Stevioside has a slight and pleasant herbal taste and the Rebaudioside-A has no herbal taste.

Although Rebaudioside C and dulcoside A are small in quantity in stevia extract, they are the major components giving bitter aftertaste.

[Function]

A large number of pharmaceutical tests have proved that stevia sugar has no side effects, carcinogens, and is safe for eating.

Compared with cane sugar, it can save 70% of the cost. With pure white color, pleasing taste and no peculiar smell, Stevia sugar is a new sugar source with broad perspective for development. Stevia rebaudianum sugar is the natural low hotsweet agent mostly similar to the flavor of cane sugar, approved to be used by State Ministry of Health and Ministry of Light Industry.

It is the third natural succedaneum of cane sugar and beet sugar with development and health care value, extracted from the leaves of the herbal vegetable of the composite family-stevia rebaudianum.

Biology (Grade 9): High School Learning: CELL WALL:
Cell Wall- A Protective layer surrounding the cell on the outside of the plasma membrane.
Cell Wall is only present in plant cell.
Cell Wall consists of 3 layers.
- Middle lamellla.- Outer wall.
- Primary Wall- Formed after middle lamella and consists of a skeleton of cellulose microfibrils, embedded in gel like matrix of pectic compounds, hemicellulose, and glucoprotein.

- Secondary Wall:
Formed after cell enlargement is completed , provides compression strength.

- Plasmodesmata: Connection between cells,A microscopic channels through the cell walls and lamella.

Cell Wall and Turgor:
- Cell Wall is made of neutral and charged polysacchrides absorbs H2O because it has a hypotonic environment.

- Increased H2O in the cell – Turgor Pressure. If a plant cell is turgid . it is very form , a healthy state in the most plant,If plant is flacid . it is isotonic solution.

Difference between CELL MEMBRANE and CELL WALL.

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Done with making chana dal the usual boring way? IFN ka dhaba teaches you to make it more interesting and yummy and of course nutritious.

Ingredients:

1 cup chana dal
1 bowl chopped white pumpkin
2 tbsp garlic-ginger chopped
2-3 green chillies for garnish
11/2 tsp salt
11/2 tsp red chilli powder
1/2 tsp haldi (turmeric) powder
1 tsp jeera (cumin seeds)
Coriander leaves for garnish
2 medium sized onions chopped
2 large tomatoes chopped
2 tbsp oil
2 glasses water

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