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Quick Details

  • CAS No.: 70-53-1
  • Other Names: L-Lysine Hcl
  • MF: C6H14N2O2.HCl
  • EINECS No.: 200-739-0
  • Place of Origin: Jiangsu, China (Mainland)
  • Type: Vitamins, Amino Acids and Coenzymes
  • Grade Standard: Feed Grade, Food Grade, Medicine Grade
  • Brand Name: Novachem
  • Model Number: frist grade
  • Purity: 99%min
  • apperance: white powder or crystalline
  • grade: USP32/FCC4

Packaging & Delivery

Packaging Details 25kg/fiber drum or as you request!
Delivery Time 2 Weeks

Specifications

Name:L-Lysine Monohydrochloride
Molecular Formula:C6H14N2O2.HCl
Molecular Weight:182.65
CAS:70-53-1
EINECS:200-739-0

Best & constant quality

Competitive price

Quick delivery

Excellent services

 

Grade:USP33/FCC4

Powder or Granular 40-60mehs/60-80mesh

Produced from imported AJI L-Lysine

 

Function:

Used as an acidulate in cool drinks, frozen foods, processed foods; Used as color-keeper and antiseptic of juice and as emulsion stabilizer of egg yolk. DL-Malic acid can also be used as pharmaceutical intermediate, cosmetic, rinse, metal cleaner, buffering agent, retarder in textile industry, fluorescent whitening agent of polyester fiber.

Molecular Structure:

SPECIFICATION:

 

ITEM

STANDARD

CONTENT

98.5MIN

SPECIFIC ROTATION

+18.0~+21.5

DRY WEIGHTLESSNESS

1.0%MAX

BURN DRAFF

0.3%MAX

AMMONIUM SALT

0.04%MAX

HEAVY METAL(AS Pb)

0.003%MAX

ARSENIC

0.0002%MAX

PH(10g/dl)

5.0-6.0

 

The use of L-lysine-HCl allows:

        -For broilers: an increase in feed consumption and in body weight gain; and an improvement in feed conversion and in meat quality.

        -For layers: an increase in feed consumption and in body weight gain; and an improvement in feed conversion, egg production, the duration of the laying period, number of eggs, egg weight, egg shell stability and the colour of the yolk.

        -For turkeys: an increase in feed consumption and in body weight gain; and an improvement of feed conversion and in meat quality.

        -For piglets and pigs: an increase in feed consumption and in body weight gain; and an improvement in feed conversion and in nitrogen retention. Particularly with pigs, its use allows an improvement of the meat quality (e.g. an improvement of the protein content of the muscle "longissimus dorsi").

        Finally for dairy cows, it allows an improvement in feed conversion, ruminal fermentation process, protein utilization efficacy, milk production and the content of milk constituents, protein and fat. Note that the three last improvements are due to the stimulation of the bacterial growth.

 

            

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