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Magnesium Oxide, often referred to as magnesia, is a white, odorless, and tasteless mineral compound with the chemical formula MgO. It has several industrial and medical applications. Here is a brief description of magnesium oxide:
Main Producing Countries |
China, Germany, India and Russia
|
Product Use |
Magnesium oxide, also known as magnesia or MgO, is a white powdery mineral that is produced from the naturally occurring mineral, magnesite. Magnesite is a magnesium carbonate mineral found in deposits around the world. The production of magnesium oxide involves mining and crushing the magnesite, followed by calcining (heating to high temperatures) it in a rotary kiln. The calcined magnesite is then crushed and milled into a fine powder, which is the final magnesium oxide product.
Magnesium oxide can also be produced synthetically through the thermal decomposition of magnesium hydroxide, magnesium chloride, or magnesium sulfate. This process involves heating the compound to high temperatures (800-1200 degrees Celsius) to produce magnesium oxide and water vapor.
Note: Information contained herein is believed to be accurate and is offered in good faith for the benefit of the customer: Green Jeeva, LLC., however does not assume any liability or risk involved in the use of its products since the conditions of use are beyond our control. Nothing contained herein shall constitute an express or implied guarantee or warranty with respect to Green Jeeva, LLC’s or their use.
Serving Size: 100g
| Amount/serving | % Daily Value* | |
| Total Fat 0g | 0.00% | |
|---|---|---|
| Saturated Fat 0g | 0.00% | |
| Trans Fat 0g | % | |
| Cholesterol 0mg | 0.00% | |
| Sodium 0mg | 0.00% | |
| Total Carbohydrate 0g | 0.00% | |
| Dietary Fiber 0g | 0.00% | |
| Total Sugars 0g | % | |
| Includes 0g Added Sugars | 0.00% | |
| Protein 0g | 0.00% | |
| Vitamin D 0mcg | 0.00% | |
|---|---|---|
| Calcium 0mg | 0.00% | |
| Iron 0mg | 0.00% | |
| Potassium 0mg | 0.00% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
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| Items | Specification | Test Methods |
|---|---|---|
| Physical Analysis | ||
| Description | Powder | Organoleptic |
| Color | White | Organoleptic |
| Odor | Characteristic | Organoleptic |
| Taste | Characteristic | Organoleptic |
| Acid-insoluble substance | NMT 0.1% | USP |
| Free alki and Soluble salts | NMT 2% | USP |
| Magnesium oxide | 96.0-100.5% | USP |
| Identification | Pass A, B | USP |
| Loss on Ignition | NMT 10.0% | USP |
| Calcium | NMT 1.1% | USP |
| Iron | NMT 0.05% | USP<241> |
| Total Heavy Metals | NMT 10 ppm | USP<231> |
| Lead | NMT 0.5 ppm | USP<232> |
| Arsenic | NMT 1 ppm | USP<232> |
| Mercury | NMT 0.5 ppm | USP<232> |
| Cadmium | NMT 0.5 ppm | USP<232> |
| Microbiology Test | ||
| Total Plate Count | NMT 10,000 cfu/g | USP<61> |
| Yeast & Mold | NMT 1000 cfu/g | USP<61> |
| E. Coli | Negative | USP<62> |
| Salmonella | Negative | USP<62> |
| Staphylococcus Aureus | Negative | USP<62> |
Detail not available
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Biological Source'Detail not available'
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