Good Wholesale Vendors L(+)-tartaric acid to Macedonia Factories
CAS NO.87-69-4 DESCRIPTION: Colorless or translucent crystals, or a white, fine granular, crystalline powder. It is odorless, has an acid taste, and is stable in air. Chemical Name:L-2,3-dihydroxy butanedioic acid Molecular Formula:C4H6O6 Structural Formula: Molecular Weight:150.09 Assay(after drying), as:+12 ~ +13 Arsenic :2mg/kg Max Lead [Ph]:2mg/kg Max Residue on Ignition:0.05% Max Residue on Drying:0.5% Max Oxalate test:Qualified MAIN FUNCTION AND PURPOSE: L(+)-Tartaric acid is widely us...
Good Wholesale Vendors L(+)-tartaric acid to Macedonia Factories Detail:
Colorless or translucent crystals, or a white, fine granular, crystalline powder. It is odorless, has an acid taste, and is stable in air.
Chemical Name:L-2,3-dihydroxy butanedioic acid
Assay(after drying), as:+12 ~ +13
Arsenic :2mg/kg Max
Lead [Ph]:2mg/kg Max
Residue on Ignition:0.05% Max
Residue on Drying:0.5% Max
MAIN FUNCTION AND PURPOSE:
L(+)-Tartaric acid is widely used as acidulant in beverage,and other foods, such as soft drinks, wine, candy, bread and some colloidal sweetmeats. With its optical activity, L(+)-Tartaric acid is used as chemical resolving agent to resolve DL-amino-butanol, an intermediate for antitubercular drug. And it is used as chiral pool to synthesize tartrate derivatives. With its acidity, it is used as catalyst in the resin finishing of polyester fabric or pH value regulator in oryzanol production. With its complexation, L(+)-Tartaric acid is used in electroplating, sulfur removal and acid pickling. It is also used as complexing agent, screening agent or chelating agent in chemical analysis and pharmaceutical inspection, or as resist agent in dyeing. With its reduction, it is used as reductive agent in manufacturing mirror chemically or imaging agent in photography. It can also complex with metal ion and can be used as cleaning agent or polishing agent of metal surface.
PACKING:25KG net in Kratf/Plastic Bag lined with PE bag, 20MT/20FCL (on pallet).
STORAGE:Kept airtightly in a light-proof, dry and cool place.
Product detail pictures:
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Kusaya (くさや – smells bad) is a Japanese style salted-dried fish. It is famous for its malodorousness, and it is often a subject of taste controversies. Though the smell of Kusaya is strong, its taste is quite mellow.
Kusaya originated in the Izu Islands, where during the Edo period people used to earn a living through salt making. Villagers paid taxes to the government with the salt they made and as taxes were high, salt for fish-curing was used frugally.
The same salt was used many times for this purpose, resulting in a stinky dried fish, which was later called Kusaya. The resulting, tea-colored, sticky, stinky brine was passed on from generation to generation as a family heirloom.
The 100 years old brine used to make Kusaya, which includes many vitamins and organic acids such as acetic acid, propionic acid and amino acid, contributes much nutritional value to the resulting dried fish.
Mackerel scad (Decapterus macarellus), flyingfish and other similar species are used to make Kusaya. The fish is washed in clear water many times before being soaked in a brine called Kusaya eki (くさや液 , literally Kusaya brine) for eight to twenty hours. This mixture has a salt concentration of 8%, compared to the concentration of 18% to 20% in common fish curing brines. After this process the fish are laid out under the sun to dry for one to two days.
Akiyoshi Yamamoto, the famous Kusaya maker from Hachijojima:
This documentary belongs to a series called “ADEYTO -visual diary-” that began due to the fact that ADEYTO is to busy to actually write a diary entry.
Shot by ADEYTO on a digital photo camera. Created by ADEYTO.
By Henry 2016-4-16 14:41
This is a very professional and honest Chinese supplier, from now on we fell in love with the Chinese manufacturing.
By Sharon 2016-10-25 18:05