Khoom Taw Qhia:
Cov khoom no siv cov roj fermentation niaj hnub, jojoba noob nyhuv muaj nuj nqis, nws tuaj yeem siv ua cov tshuaj yeeb zoo tshaj plaws, nws tuaj yeem siv ua cov tshuaj yeeb dej caw ua ke, nws tuaj yeem siv ua cov tshuaj yeeb dej caw ua ke, nws tuaj yeem siv ua cov tshuaj yeeb dej caw, nws tuaj yeem siv ua cov tshuaj yeeb dej caw Vc) kom nws nrawm hloov chaw .
Cuab yeej:
● Kev kho tawv nqaij tawv tam sim;
● Xob taws thiab fading me ntsis;
Yim nrum, tawv nqaij tawv;
● Txhawb txoj kev nqus ntawm ua yuam kev .
Cov Lus Qhia Tshwj Xeeb:
|
Yam |
Spe . |
Yam |
Spe . |
|
Kev tshwm sim |
Lub teeb daj rau daj oily kua |
Refronction Index |
1.460-1.485 |
|
Nyiaj kho |
Cov yam ntxwv tsw tsw ntxhiab tsw |
Ceev |
0.900-0.930 g / cm3 |
|
Microbial Npe |
E . coli |
Staphylococcus aureus |
Bacillus pseudomonas aeruginosa |
|
Qhov luv nqi inhibitions conhibitions (mic) (ppm) |
125 |
125 |
150 |
|
Microbial Npe |
Aspergillus niger |
Trichoderma Viridis |
Candida Alba |
|
Qhov luv nqi inhibitions conhibitions (mic) (ppm) |
125 |
100 |
100 |
Daim Ntawv Thov:
Siv Dosage: {0.5-20%, ntxiv rau cov roj theem .
Daim Ntawv Thov: Haum rau kev tawm tsam kev laus, kev ua kom tawg, ntxuav hniav dawb thiab tawv tawv tu.
Cia & Chav-Lub Neej:
Muab cia rau hauv qhov chaw qhuav, cua thiab txias qhov chaw .
Tsis tuaj yeem siv hauv thawj lub ntim, rau 24 lub hlis .
Ntim loj:
25Kg / nruas
