[Latin Name] Panax ginseng CA Mey.

[Plant Source] Dried Root

[Specifications] Ginsenosides 10%–80%（UV）

[Appearance] Fine Light Milk Yellow Powder

[Particle size] 80 Mesh

[Loss on drying] ≤ 5.0%

[Heavy Metal] ≤20PPM

[Extract solvents] Ethanol

[Microbe]  Total Aerobic Plate Count: ≤1000CFU/G

Yeast & Mold: ≤100 CFU/G

[Storage] Store in cool & dry area, keep away from the direct light and heat.

[Shelf life]24 Months

[Package] Packed in paper-drums and two plastic-bags inside.

[What is Ginseng]

In terms of modern scientific research, ginseng is known to be an adaptogen. Adaptogens are substances that assist the body to restore itself to health and work without side effects even if the recommended dose is widely exceeded.

Ginseng due to its adaptogens effects is widely used to lower cholesterol, increase energy and endurance, reduce fatique and effects of stress and prevent infections.

Ginseng is one of the most effective antiaging supplements. It can alleviate some major effects of aging, such as degeneration of the blood system, and increase mental and physical capacity.

Other important benefits of ginseng is its support in cancer treatment and its effects on sports performance.

[Application]

1. Applied in food additives, it owns the effect of antifatigue, anti-aging and nourishing brain;

2. Applied in pharmaceutical field, it is used to treat coronary heart disease, angina cordis, bradycardia and high heart rate arrhythmia, etc.;

3. Applied in cosmetics field, it owns the effect of whitening, dispelling spot, anti-wrinkle, activating skin cells, making skin more tender and firm.

Created by Ryan Scott Patton.

Watch the next lesson: https://www.khanacademy.org/test-prep/mcat/chemical-processes/nucleic-acids-lipids-and-carbohydrates/v/keto-enol-tautomerization?utm_source=YT&utm_medium=Desc&utm_campaign=mcat

Missed the previous lesson? https://www.khanacademy.org/test-prep/mcat/chemical-processes/nucleic-acids-lipids-and-carbohydrates/v/carbohydrates-cyclic-structures-and-anomers-1?utm_source=YT&utm_medium=Desc&utm_campaign=mcat

MCAT on Khan Academy: Go ahead and practice some passage-based questions!

About Khan Academy: Khan Academy offers practice exercises, instructional videos, and a personalized learning dashboard that empower learners to study at their own pace in and outside of the classroom. We tackle math, science, computer programming, history, art history, economics, and more. Our math missions guide learners from kindergarten to calculus using state-of-the-art, adaptive technology that identifies strengths and learning gaps. We’ve also partnered with institutions like NASA, The Museum of Modern Art, The California Academy of Sciences, and MIT to offer specialized content.

For free. For everyone. Forever. #YouCanLearnAnything

Subscribe to Khan Academy’s MCAT channel: https://www.youtube.com/channel/UCDkK5wqSuwDlJ3_nl3rgdiQ?sub_confirmation=1
Subscribe to Khan Academy: https://www.youtube.com/subscription_center?add_user=khanacademy

Lynn demonstrates how to make a delicious Crumb Topped Cranberry Cake that would be perfect for a Holiday brunch or dessert. From Taste of Home.

Cake:

2 cups plus 2 Tablespoons all purpose flour
2/3 cup sugar
½ teaspoon baking powder
½ teaspoon baking soda
1 package (8 ounces) cream cheese, divided
2 eggs
¾ cup milk
2 Tablespoons canola oil
1 teaspoon vanilla extract
½ cup flaked coconut
1 cup whole-berry cranberry sauce

Topping:

6 Tablespoons all purpose flour
2 Tablespoons sugar
2 Tablespoons cold butter

Preheat oven to 350°.

Grease and flour a 9″ spring form pan; set aside.

In a large bowl, combine flour, sugar, baking powder and baking soda; cut in 3 ounces cream cheese until mixture resembles fine crumbs. In another bowl, whisk 1 egg, milk and oil; stir into crumb mixture just until moistened. Spread batter into the prepared pan and set aside.

In a small bowl, beat the remaining cream cheese. Beat in vanilla and remaining egg; carefully spread over batter. Sprinkle with coconut. Dollop with cranberry sauce. In a small bowl, combine flour and sugar; cut in butter until crumbly. Sprinkle over top.

Bake at 350° for 50-55 minutes or until golden brown. Cool on a wire rack for 15 minutes. Carefully run a knife around edge of pan to loosen. Remove sides of pan. Cool completely. Store in refrigerator.

Yield: 12 servings

Printable version: https://tinyurl.com/o35gn5o

https://twitter.com/LynnDMc

https://www.facebook.com/lynnsrecipes

https://www.lynnsrecipes.com/

https://pinterest.com/lynnsrecipes

Instagram – https://web.stagram.com/n/lynndmc