I-Glucosamine HCL
I-Glucosamine HCL
I-Glucosamine Sulfate Sodium yinto eveliswa ngokwendalo emzimbeni womntu kwaye isetyenziselwa ukwakha kunye nokugcina i-cartilage edibeneyo.
Inokongeza ukugonya, ukuphucula isifo sengqondo kunye nokunyanga i-auralgia, i-aultioltia kunye nenkqubo yokuxhomekeka ngamanxeba.
Into | Umgangatho | Isiphumo |
Isazisi | Ukuthathwa kwe-infrared I-chloride Hlc | Ivumelana |
Iimpawu | umgubo we-rystalline emhlophe | Ivumelana |
Ukucaca | cacisa kwaye ucace | Ivumelana |
Umxholo | I-98. 0% -102.0% | I-99.49% |
Ukujikeleza okuthile [α]20 D | + 70.0 ° - + 73.0 ° | + 71.5 ° |
Ilahleko yokomisa | ≤1.0% | I-0.06% |
I-sulfsates | ≤0.24% | <0.24% |
Intsalela kwi-ignition | ≤0.1% | I-0.05% |
PH | 3.0 ~ 5.0 | 4.3 |
I-chloride | ≤17.0% | 16.4% |
Izinyithi ezinzima | ≤10ppm | <I-10ppm |
Ityiwa ye-Iroc | ≤10ppm | <I-10ppm |
I-arsenic | ≤3PPM | <3ppm |
I-pile itreyini | ≤1000cfu / g | I-80cfu / g |
I-Youst & Ibumba | ≤100cfu / g | I-10cfu / g |
E. Coli | Engalunganga | Engalunganga |
Isalmonella | Engalunganga | Engalunganga |
I-Staphylococcus Aureus | Engalunganga | Engalunganga |
Ukugcinwa: Kwindawo eyomileyo, epholileyo, nenomthi enepakeji yasekuqaleni, uphephe ukufuma, ivenkile kubushushu begumbi.
Beka ubomi kwishelufa: Iinyanga ezingama-48
Iphakheji: ngaphakathi25kg / ibhegi
ukuhanjiswa: ngokukhawuleza
1. Ithini imibandela yakho yokuhlawula?
T / t okanye l / c.
2. Ithini ixesha lakho lokuhambisa?
Ngokwesiqhelo siza kulungiselela ukuthunyelwa kwiintsuku ezisi-7 -15.
3. Njani malunga nokupakisha?
Ngokwesiqhelo sinikezela ukupakisha njenge-25 kg / ibhegi okanye ibhokisi. Ewe, ukuba uneemfuno ezizodwa kubo, siya kuthi ngokwenu.
4. Njani ngokusemthethweni kweemveliso?
Ngokweemveliso owandiyalayo.
5. Ngawaphi amaxwebhu obonelela ngayo?
Ngokwesiqhelo, sibonelela nge-invoice eqatha, uluhlu lokupakisha, iBhili yokuLayisha, i-COA, isiqinisekiso sempilo kunye nesatifikethi semvelaphi. Ukuba iimarike zakho zineemfuno ezizodwa, sazise.
6. Yintoni ilayisa i-port?
Ngokwesiqhelo nguShanghai, Qingdao okanye i-tianjin.