[Products Name] Bee pollen

[Specification]

Tea bee pollen

Mixed bee pollen

Pure Rape bee pollen

Bee pollen Extrac

[Gerneral feature]

1. Low antibiotics;

2.Organic certified by ECOCERT, according to EOS & NOP organic standard;

3.100% pure natural bee pollen, no additives;

[Introduction]

Bee pollen is the pollen agglomerate which was collected from plant and processed by bees, and was called almighty nutrition food, concentrated natural drug storeroom, to be taken orally cosmetic, concentrated amino acid etc, bee pollen is the gem of human natural food.

Pollen can be harvested by the beekeeper from the bees as they enter their hive. It is then cleaned and either dried or frozen before being included in natural remedies and food supplements.

[Functions]

Bee pollen can enhance body colligate immunity function, prevent from caducity, hairdressing, prevent from cardiovascular virus, prevention and cure prostate virus, adjust intestines and stomach function, adjust nerve system, accelerate sleep, cure other viruses assistant such as anemia, diabetes, improve memory and the balk of menopause.

Pollen can be used as Honey Bee Pollen .Honey Bee Pollen is a mixture of bee pollen (milled), royal jelly. It is a liquid product and the recommended dose is 2 teaspoonful per day preferably with breakfast.

Pollen contains no additives or preservatives. It is suitable for all ages, but particularly those who have a hectic lifestyle, or older people who are in their advanced years and would benefit from a pleasant tasting, easy to take liquid product with added important vitamins which they might not be getting in their normal diet.

Most people take this on a regular basis as a breakfast supplement. It can provide a boost to a general feeling of well being for those feeling below par. Not only does it impart the effect of royal jelly but the pollen is extremely nutritious containing many amino acids and proteins.

[Application] It was widely used in health tonic, health pharmacy, hairdressing and cosmetic area.

The goal here is to create large, well formed sugar crystals that demonstrate the underlying crystal structure (monoclinic). Sugar crystals may at first appear to be cubical as with table salt. But upon closer inspection, they are a bit tilted. Magnify some sugar right out of the bag and you’ll see the same structure on a smaller scale.

You can start with as much as about 3 cups of sugar for this procedure. You’ll get more crystal, but it starts more quickly than I wanted. I’ve seen many internet sites call for only 2 cups, but I don’t think you’ll get too much from that. I chose 2.5 so that I would still get a good crystal but the process would start more gradually. My hypothesis is that the key to growing well-formed crystals is slow growth. Does it really matter? Only more experimenting will tell.

Try using different shapes for the weight or adding food coloring. We make a “crystal tree” each year using a ring stand with several rings as the structure.

An explanation I often see for the slow growth of sugar crystals implies that the cooled solution is saturated and crystallization takes place as water evaporates. That explanation makes no sense given that the volume barely changes, if at all. I found this page from the New Zealand Institute of Food Science and Technology to be quite enlightening. Who knew that sugar had a metastable region?

https://www.nzifst.org.nz/unitoperations/conteqseparation10.htm

Based upon my measurement of a cup of sugar to be about 230 g and an ambient temperature of 20 C, one should stay a bit under the 3 to 1 ratio. Maybe more like 2.7 to 1. You certainly want to avoid “spontaneous nucleation”. I’ve had students who put the jar into the freezer to cool it down more quickly. The result resembles slush. Very tiny crystals, presumably from quick and pervasive growth.

https://goo.gl/7Y2SPk
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