LABSA96% with Good Price and High Quality

LABSA96% with Good Price and High Quality

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Loading Port:: Shanghai

Payment Terms:: TT OR LC

Min Order Qty:: 15 m.t.

Supply Capability:: 1000 m.t./month

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1.Structure of Linear Alkyl Benzene Sulphonic Acid96%(LABSA96%) Description：

CAS No.:	27176-87-0
MF:	C18H30O3S
EINECS No.:	248-289-4
Appearance:	White or Light Yellow Viscous
Usage:	Cosmetic Raw Materials, Detergent

2.Main Features of Linear Alkyl Benzene Sulphonic Acid96%(LABSA96%) ：

It is widely used as detergent materials

Active chlorine content	96%
Function	detergent materials
Package	215 kg / drum
Appearance	Brown viscous liquid
Brand name	CE

3. Linear Alkyl Benzene Sulphonic Acid96%(LABSA96%) Images

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4. Linear Alkyl Benzene Sulphonic Acid96%(LABSA96%) Specification

PROPERTY	SPECIFIED LIMIT
Appearance	Brown viscous liquid
Active matter content ％	96Min

Sulfuric acid,%	1.5 Max

Free oil, %	2.0 Max

Color and luster (5% a.m,Hazen)	60 Max

5.FAQ

1)Q:Are you a factory or trading company?

A:We are a factory.

2)Q:What is thepayment terms?

A: L/C ,T/T, D/P, W/U

3)Q:How can I get some samples?

A: Kindly send us your address, we are honored to offer you samples.

4)Q:How does your factory do regarding quality control?

A: Our factory can accept any third party inspection.

Q:I‘ve been told to put in something like Lucas Oil Stabilizer or one of the store brands. Is this necessary or a waste of time.: If your car is newer you do not need an oil additive. Older cars with high mileage Id recommend Castrol GTX High Mileage. Your car should need no additives at all. If your motor is loud,,i.e. lifters tapping,, putting an additive in it only covers the problem. Eventually it could cause more problems.

Q:How much is the amount of sodium nitrite food additive?: National standard "GB 2760-2007 hygienic standard for the use of food additives" on the provisions of nitrite: sodium nitrite, potassium nitrite food classification of food name / classification maximum use of g / kg

Q:What is the additive inverse of the expression a - b ?: To explain this, I'll give a bit of background on the terminology first: The inverse of a given expression is the expression which when combined (using a particular operation) with the original expression gives that operation's identity. The identity is the value for the operation which leaves an expression unchanged when it is operated on. For the operation of addition, the identity is zero, because: a+0 a Therefore the additive inverse of a is -a because: a+(-a) a-a 0 Back to your example, and the additive inverse of a-b is -(a-b) b - a. Check: (a-b)+(b-a) a-b+b-a 0 as required. Hope that makes sense.

Q:i need help pleaseeee: Multiplicative inverse is a no. which gives 1 when the given no. is multiplied by it. For example: 2 * 1/2 1 (therefore 1/2 is the multiplicative inverse of 2) Your Question: 2/3 * 3/2 1. Therefore 3/2 is the multiplicative inverse 2/3. Ans. 3/2. Additive inverse is no. which gives 0 when the given no is added with it. For example: 2 + (-2) 0 (therefore -2 is the additive inverse of 2). Your Question: a/4 + (-a/4) 0 Therefore -a/4 is the additive inverse a/4 Ans. -a/4

Q:We try to eat whole, organic foods as often as possible in my house. I find that many foods I pick up tend to have the Kosher and Parve seals.I became concerned recently when some of the ingredients have changed in some of items I buy. For instance, Cheerios (they are Kosher) has Tripotassium Phosphate in it as well as questionable sources of vitamins. Some other food items that are labeled as either both or one (Kosher/Parve) also have questionable additives.Can someone please share any information they have regarding the Kosher/Parve dietary laws regarding whether or not foods are considered clean or not based ALSO on the additives and preservatives which may be in them? Thank you so much!! :)(Put this in Religion Spirituality because that is where I find the best info for these kinds of questions): Parve is not a different state than kosher - it just means that it's neutral without any milk inside. There are quite some ingredients that are not kosher - for example if a produt has flavour on the ingredient lists (natural flavour would be ok), moreover there are E-numbers that are not kosher. Those are: 120,140-141,153,160a,161c/g, 163, 214, 215, 234-235, 253, 261-263, 304, 306-312, 334-337, 353-354, 363, 400-405, 418, 422,430-436, 442, 445, 470-495, 542, 570, 572, 626-635, 637, 640, 904, 910, 912, 920-921, 1105 and 1518. If a product has a kosher label on it, it is kosher no matter what the ingredient lists says. On the other hand does an ingredient list that seems to be okay not say that the product is kosher as ingredients have only be listed from a special quantity on and it might be that there is something not kosher in it. also everything that has Mono- and Diglyceride, Gelatine or stuff like that on it is not kosher - or things with cheese that do not have a Hechscher. Kosher however does not automatically mean that something is healthy (just look at Coca Cola who is kosher) so there might be ingredients that are not healthy but kosher. But maybe Zvi or Allonyoav might explain this better than I can?

Q:What kind of additives are not brittle crisp, crisp, and delicious: Fritters crisp and crisp, cold is not hard to do this, to achieve this purpose, you can use the alum stuffy bulb loose bulb multi-source or alkali-free fodder leavening agent face crisp. Frozen and loose within the soft insoluble oil frit recipe: in the gluten flour 9.5 pounds, bubble more than 100-150 grams of sodium, 50 grams of sodium bicarbonate, eggs, 0.5 pounds, 20-60 grams of sugar, salt 70-100 grams, 5.8 grams of room temperature water. Process: flour, soak more dry dry mix. Will be eggs, salt, sugar, sodium bicarbonate and so on and surface water stirring dissolved, then add flour and into a dough, do not knead the surface. Will be good dough covered with a damp cloth, wake up for 10 minutes, rubbing hammer once, again wake up for 10 minutes, once again kneading hammer, kneaded into strips, wrapped with plastic wrap, low temperature fermentation 6-8 hours. And then take out the molding, into the 200-degree pan fried, kept turning, deep-fried to crisp.

Q:this is a maths problem: I wouldn't say justify is an accurate choice of words. Support is more like it. In fact additive inverses are defined this way. Anyway 1 + (-1) 0 . 4 + (-4) 0

Q:I need help with my Science HWplease help me.Just a little recap: Additive Theory of light is when you mix blue and red light to make magenta, green and red light to make yellow pigment, and green and blue light to make cyan pigment.: Ok, check the difference between light and pigment. While it is true that mixing green light and red light, you get yellow light.it is NOT true that mixing green light and red light gives you yellow pigment. Pigments aren't part of the question of additive theory of light. They are part of the subtractive theory of colored objects. Debating whether white or black are colors is really unnecessary. They still *are* colors, by the simplest definition of the word color. Color is the visual perceptual property. You can still visually perceive black, and you can still visually perceive white, therefore they still qualify as colors. What certainly is the case about the color black, is that there is no such thing as black light, except when used as a figure of speech name for UV lamps. Black is the absence of light. Black is the default image of no incident light. Contrast this with white. White is the balanced mixing of colored light. White light is COLORFUL. To make white light visible to humans, at a minimum, you need to mix two opposite colors of light, like red and cyan. White light can be accomplished in numerous ways, it can be a mix of a continuous spectrum of all colors of light, or it can mix selective colors that can stimulate all three of a human's cone cells (such as red/green/blue).

Q:Ordinary flour and what food additives can be made into gluten: In order to increase the flour gluten, you can use flour treatment agent, flour reinforcement, azo formamide, is not recommended flour plus gelatin, is illegal. The In fact, more additives, in fact, not as ordinary flour into high-gluten flour, out of gluten is.

Q:Food additives in dairy and dairy products?: There are many different additives to many types of dairy products. As an example all milk has to be pasteurized. Cheese has rennet added yogurt has additives. Although here in N.Z, there is a drive by the consumer to purchasing raw milk, as the processing of the milk causes alarm to some. There is additives added to many different types of dairy products.

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