LABSA96% with Low Price and Best 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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Product Description:

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)How many tons does your factory  can supply each moth?

  30000tons/month

2)How to quarantee the quality of the products?

  you can arrange SGS&BV or other quality inspection.

3)How many days you need to pepare the cargo after we made the order?

  within 30 days.

 

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Q:Andy fly fuel additives how? I heard that China is the only high-end additive brand who used?
I recently bought a bottle of this Andy fly from the full effect of gasoline additives and a bottle of sludge remover, used, and feel very good. The oil change oil before the release of the waste oil super black. Feeling good results. You can try, mainly in addition to carbon deposition. Usually Dora high-speed, and then regularly add a pot of detergent engine carbon deposition will be much less, there will not be jitter ah, to speed up the problem is not what ah.
Q:Find the additive inverse and multiplicative inverse for each?
The additive inverse of x ia y such that: x + y = 0 0.42 + y = 0 y = -0.42 The multiplicative inverse of x is y such that xy = 1 -1.6 * y = 1 y = -1/1.6
Q:what is industrial additives?
Additives are used in Agriculture to change to context or chemical status of a product. Example in silage you add additives to reduce the PH levels to help preserve it for longer. or even adding urea to straw to make it more palatable
Q:Chongqing where to sell food additives? The best to introduce a few markets!
Panxi wholesale market there are many, but Panxi is divided into several markets, there are vegetables and meat, specifically there is a place to buy food raw materials these. In addition, Chenjiaping West Railway Station near the market there is a row of facade is to buy food ingredients and additives.
Q:How many kinds of illegal additives are there in the bread cake
As for the name of the box you said, non-professionals can not understand is normal, but does not mean that do not understand is illegal material. For example, a lot of people do not understand the compound leavening agent, but one that baking powder know. In fact, baking powder is a compound leavening agent. Additives such as "triglyceride monostearate" is also allowed to be added in the bread, as long as not too much on the human body is harmless
Q:Vitamin C can do what kind of food additives
VC has a strong reduction, on the one hand is commonly used in food antioxidants, such as the use of VC reductive reduction of o-quinone compounds, thereby inhibiting enzymatic browning and as a modified agent for bread. But also can protect folic acid and other substances easily oxidized. It can also remove singlet oxygen, reducing oxygen and carbon as the center of free radicals, as well as its antioxidant regeneration. Commonly used in beverage production and oil and other foods susceptible to oxidation. The other is the functional food for nutritional supplements.
Q:Do fuel additives Harm your engine?
it never harmed my engine and i used it a lot.
Q:How to distinguish between food and no additives
Look at the color, too bright additives certainly more
Q:Rubber vulcanization system is mainly composed of what additives, and its respective role is what
Commonly used zinc oxide, magnesium oxide, calcium oxide, calcium hydroxide and so on. Zinc oxide is easy to scorch, plus SA can be slightly slow and scorch tendencies. Magnesium oxide and calcium oxide scorch tend to be smaller and the best for calcium hydroxide. Magnesium oxide dosage to slightly more appropriate, increase the amount of rubber can increase the rate of curing, and improve the strength and hardness of vulcanized rubber. Disadvantages are heat, poor flex resistance. Third, the peroxide vulcanization system
Q:Tofu for what additives
How is tofu made of it? Soaked in water in the water, swollen soft, polished in the stone plate into soy milk, and then filter out the bean dregs, boil. At this time, the protein particles in soybeans surrounded by water kept moving, as if the milk bucket jumped in the collective dance, poly together, forming a "colloidal" solution. To make the colloidal solution into tofu, it must be halogenated. Point halogen with salt brine or gypsum, salt brine mainly containing magnesium chloride, gypsum is calcium sulfate, they can disperse the protein aggregates quickly together to become a white flower tofu brain. And then squeeze out the water, tofu brain into a tofu. Tofu, tofu brain is the aggregation of beans protein. We drink soy milk, and sometimes in the process of repeating this tofu. Some people love to drink sweet pulp. Add a spoonful of sugar to soy milk, soy milk, no change. Some people love to drink salty cream. In soy milk, pour some soy sauce or add some salt, a little while, the bowl appeared on the white flower tofu brain. There are salt in the salt, salt and salt brine similar nature, but also damage the colloidal state of milk, so that protein coagulation. Is this the same as doing tofu? Soy milk point halogen, appear tofu brain. Tofu brain filter water, into tofu. Will be pressed tofu, and then squeeze dry to some water, it became dried tofu. Originally, soy milk, tofu brain, tofu, tofu, are beans protein, but with the water there are few less Bale. Milk and milk almost, but also colloidal solution. In fresh milk, casein, that is, protein wrapped in cream, scattered in the water, kept moving, so the milk is always uniform milky white liquid. So that milk fermentation, made of yogurt, casein gathered on the condensate into pieces, like tofu brain-like.

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