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Aminosyretilskudd

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Produktnavn L-Valine
Assay (%) ≥ 99.00% Lukt Karakteristisk
Tegn White crystal powder Smeltepunkt 295-300 °C (subl.)(tent.)
Molekylær formel C 5 H 11 NO 2 Molekylær vekt 117.15
Løselighet 1.23 Løselighet H 2 O: 25 mg/ml
Cas No. 72-18-4 EINECS nr. 200-773-6
Standard USP/BP
Hovedfunksjon Nutrition supplement
applikasjon Farmasøytisk, Food etc field.

L-Valine is an essential amino acid that is necessary for smooth nervous sysytem and cognitive function. And it is one of the three Branched Chain Amino Acids (BCAAs).

L-Valine cannot be produced by the body and must be ingested through foods or supplements.

Amino acids is effective as an appetite suppressant, it benefits insomnia and nervousness, muscles, and .the immune system.

1.For Feed Grade Valine:
Valine is an essential and indispensable nutrient for pigs and poultry like lysine, theonine, methionine and tryptophan. In practical European formulas, it is usually considered as the fifth limiting amino acid. As it cannot be sythesized in the body, it needs supplementation from the diets. Valine is a branched chain amino acid along with leucine and isoleucine, involved in many important biological functions. It can help to improve the milk yield for lactating sow and enhance animal's immune.Besides, Valine can improve the feed conversation rate and amino acid efficacy.

2.For Food Grade Valine:
L- valine is a branched chain amino acid, along with leucine and isoleucine, which are essential to repaire tissue, regular blood glucose and provide energy for human body, especially for vigorous exercise. Therefore, it can be used for sports drink. Besides, Valine can also be used as a food additive in bakery to improve flavor of food.

3.For Medicine Grade Valine:
As one of amino acid infusions, valine can be used to treat some liver disease. Besides, valine is one of the precusor substances for synthesis of new drugs.

Punkt Test Standard Testing Result
Utseende Pulver Overholder
Farge White fine Powder Overholder
Particle Size 100% pass 80 mesh Overholder
Oder Karakteristisk Overholder
Taste Karakteristisk Overholder
Loss on Drying ≤5.0% 2.20%
Residue on Ignition ≤0,1 % 0.05%
Residual acetone ≤0,1 % Overholder
Residual Ethanol ≤0,5 % Overholder
Heave Mentals ≤10ppm Overholder
Na ≤0,1 % <0.1%
Pb ≤3 ppm Overholder
Total Plate <1000CFU/g Overholder
Gjær & Mold <100 CFU /g Overholder
E. Coli Negativ Overholder
Salmonella Negativ Overholder
Konklusjon: Conform with USP Standard

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