Advance Inorganics
Rohini, Delhi
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Product Details:
| Formula | C4H9N3O2 |
| Molar Mass | 131.13 g/mol |
| Melting Point | 255 Degree C |
| Form | Powder |
Other Details:
ITEMS | SPECIFICATION | RESULTS |
Appearance | White crystalline powder | Conform |
Clarity and colour of solution | Clear and colourless | Conform |
Loss on drying | Max 12.0% | 11.70% |
Residue on ignition | Max 0.10% | 0.06% |
Sulphate | Max 0.10% | Conform |
Heavy metals | Max 10ppm | Conform |
Iron | Max 10ppm | Conform |
As | Max 1ppm | Conform |
Creatinine | Max 100ppm | Conform |
Total plate count | Max 1000CFU/g | Conform |
E-coli | Negative | Negative |
Bulk density | Min 430g/L | 490g/L |
Tapped bulk density | Min 550g/L | 806g/L |
Assay | Min 99.0% | 101.9% |
Conclusion: The product complies with enterprise standard | ||
Product Details:
| Formula | C22H32O2 |
| Molar Mass | 328.488 g/mol |
| Melting Point | 44 Degree C |
| Boiling Point | 446.7 Degree C |
Product Details:
| Minimum Order Quantity | 100 Kilogram |
| Molecule Formula | C6H14N4O2 |
| Molar Mass | 174.2 g/mol |
| Melting Point | 260 Degree C |
| Form | Powder |
L-Arginine is one of the 20 amino acids that build up protein. L-arginine is one of the non-essential amino acids, meaning it can be synthesised in the body.L-Arginine is a precursor of nitric oxide and other metabolites. It is an important component of collagen, enzymes and hormones, skin and connective tissues.L-Arginine plays important roles in the synthesis of various protein molecules; creatine and insulin being the most easily recognised.L-Arginine may have antioxidant property and reduces accumulation of compounds such as ammonia and plasma lactate, by-products of physical exercise.L-Arginine helps in stimulating and maintaining erection. L-arginine rich foods or l-arginine supplement.
Other details:
ITEM | SPECIFICATION |
Description: | White Crystals or Crystalline powder |
Identification: | Infrared Absorption spectrum |
Specific Rotation: | +21.4 to +23.6degree |
Chloride(Cl): | 16.5~17.10% |
Ammonium(NH4) | 0.02% Max. |
Sulfate(SO4): | 0.03% Max. |
Heavy Metals(Pb): | 20ppm Max. |
Arsenic (As): | 1ppm Max. |
Other amino acids: | Conforms |
Loss on Drying: | 0.2% Max. |
Residue on Ignition: | <0.1% |
Assay: | 98.5-101.5% |
Product Details:
| Form | Powder |
| Density | 1.75 g/cm3 |
| Molar Mass | 180.16 g/mol |
| Formula | C6H12O6 |
Inositol Powder relative of the B family of vitamins has demonstrated antioxidant activity that reduces the negative effects of A.G.E.,specifically in the human eye.Inositol is required for proper formation of cell membranes.Inositol also has a calming effect on the central nervous system,improving your ability to deal with stress.Inositol differs from inositol hexaniacinate,a form of vitamin B1
Inositol of Specification:
ITEMS | SPECIFICATION |
ASSAY | ≥ 97.0 |
DESCRIPTION | WHITE CRYSTAL POWDER, |
IDENTIFICATION | POSITIVE REACTION |
MELTING POINT | 224-227°C |
LOSS ON DRYING | ≤0.5% |
RESIDUE ON IGNITION | ≤0.1% |
CHLORIDE | ≤0.005% |
SULPHATE | ≤0.006% |
CALCIUM | COMPLIED |
HEAVY METALS | ≤0.0001% |
IRON | ≤0.0005% |
AS | ≤0.0003% |
TOTAL PLATE COUNT | ≤1000/G |
YEAST&MOULD | ≤100/G |
E.COLI | ABSENT |
SALMONELLA | ABSENT |
Product Details:
| Types Of Whey Protein | Concentrate |
| Packaging Type | Paper Bag |
| Form | Powder |
| Grade | Food Grade |
Product Details:
| Formula | C10H12O2 |
| Purity | 100 % |
| Melting Point | 82 Degree C - 84 Degree C |
| Molar Mass | 164.204 gmol-1 |
All natural Raspberry Ketone herbal supplement for weight loss.Raspberry ketone is a natural compound found in red raspberries. This compound is responsible for giving raspberries their aroma. Recent research has shed light on the ability of raspberry ketones to regulate metabolism by enhancing fat oxidation or fat burning. Considered to be nature’s gift, raspberry ketones today are one of the top selling supplements for natural weight loss enhancement.
Product Details:
| Grade Standard | Chemical Grade |
| Packaging Size | 25 kg |
| Packaging Type | HDPE Bag |
| Form | Powder |
The use of Transglutaminase in meat and fish preparations helps to improve firmness, elasticity, viscosity, thermo-stability and liquid retention capacities. Specific Transglutaminase formulations also allows to transform worthless cuts of meat or Fish without commercial value into standardized portions with a high added value. This enzyme may be used in all types of meat and fish.In Dairyproducts, Transglutaminase works by increasing the cheese yield and improving the texture in full-fat and skimmed yoghurt, so reducing costs.
Transglutaminase is also indicated for Bakery products such as bread, pastries, puff pastries and gluten free products as it improves the dough elasticity, volume and texture.