Instamin Iron Specifications

Limits of Impurities:
Arsenic (As) :Not more than 2 ppm
Lead (Pb) :Not more than 10 ppm.
Mercury (Hg): Not more than 1 ppm.

Microbiological Criteria:
Negative Salmonella in 100 grams.
Negative E. coli in 100 grams.

Sieve Analysis:
Not less than 80% to pass 40 mesh sieve.

Stabilities:
Instamins are stable against heat under dry conditions. The normal prevailing conditions in the industrial processing of feed does not affect the stability of Instamins

Storage:
When held in tightly closed containers at controlled room temperature, Instamins are shelf stable for anindeterminable period in excess of twelve (12) months.

Standard Packaging:
Packed in 50 pound, multi-walled, poly-lined paper bags.

Use: As feed supplement.

Instamin^® Iron
SPECIFICATIONS
Organoleptic Characteristics: Odor past test Water Content: Not more than 10.0% Assay: Iron: Not less than 15.0% Protein: Not less than 20.0% pH (1 in 40 suspension): Between 3.5 and 5.5 Total Ash: Not more than 20.0% Acid Insoluble Ash: Not more than 10.0%. Nitrogen: Not less than 3.0%. Acid Soluble Nitrogen: Not less than 10.0%	Limits of Impurities: Arsenic (As) :Not more than 2 ppm Lead (Pb) :Not more than 10 ppm. Mercury (Hg): Not more than 1 ppm. Microbiological Criteria: Negative Salmonella in 100 grams. Negative E. coli in 100 grams. Sieve Analysis: Not less than 80% to pass 40 mesh sieve. Stabilities: Instamins are stable against heat under dry conditions. The normal prevailing conditions in the industrial processing of feed does not affect the stability of Instamins Storage: When held in tightly closed containers at controlled room temperature, Instamins are shelf stable for anindeterminable period in excess of twelve (12) months. Standard Packaging: Packed in 50 pound, multi-walled, poly-lined paper bags. Use: As feed supplement.