The document contains specifications for various agricultural and food commodities including soybeans, oils, meals, and biodiesel. The specifications cover attributes like protein and oil content, moisture levels, impurities, and fatty acid profiles. There are also specifications provided for various cuts of beef in Spanish, Portuguese and English.
PAT IMPEX LABORATORY & REAGENTS CHEMICALSTejas Parikh
This document lists numerous chemicals and their specifications that are manufactured, supplied, and distributed by a company located in Vadodara, Gujarat, India. The company produces laboratory chemicals, reagents, fine chemicals, and bulk chemicals. It provides a wide range of products including laboratory chemicals, reagents, fine chemicals in various grades (AR, LR, ACS, PH, EUR), general chemicals, and nanotechnology chemicals. The listing includes over 150 individual chemical items and their purity levels.
Edible fats and oils come from three main sources: vegetable, animal, and fish. Vegetable oils are derived from seeds and include coconut, olive, peanut/groundnut, and soybean oils. Animal fats come from beef, pigs, and sheep as byproducts of slaughter. Fish oils are extracted from oily fish. Fats and oils are classified by their source and physical state. They are used as ingredients, cooking mediums like for shallow frying, and have different functions like improving texture, volume, and nutritional value. Butter comes from churned cream while margarine is made from vegetable oils through hydrogenation and blending. Manufacturing processes refine, bleach, filter, and deodorize oils.
Ghee vs butter is a common dilemma for planning your diet. Both are milk-made products, and both are loaded with fats and offer somehow same fatty acids and nutrients. Despite some similarities, if we compare ghee and regular butter, we will find significant differences between the dairies.
To know more : https://milkio.co.nz/ghee-vs-butter/
Ghee is a clarified butter fat produced from cow or buffalo milk. About 1 million tons of ghee are produced annually in India through various methods. The pre-stratification method involves separating butter into 3 layers, with the middle layer containing the clearest fat used to produce ghee. Ghee has a characteristic flavor due to carbonyls and lactones produced during clarification. It is graded based on chemical and physical parameters like acid value and melting point. Adulterants include hydrogenated vegetable oils substituted for the more expensive dairy fat.
The Magic of Oud - British Perfume Society 2016PATT Foundation
The Treedom Group has over a decade of experience managing agarwood plantations and producing oud oil in Thailand. It operates plantations covering over 850 acres and a factory with plans to expand production capacity. Treedom uses patented inoculation techniques to stimulate resin production and distills oil using modern gas-heated stills. It conducts quality control testing and produces various grades of oil, with the highest grades fetching prices of over $30,000 per kilogram. Treedom supplies its oil to global perfume houses, traders, retailers, and individuals, with its main markets currently in the Middle East and Europe.
The document summarizes the physico-chemical properties of ghee-residue, which is a by-product obtained during ghee manufacturing. Ghee-residue has a smooth to granular texture and is rich in lipids like fatty acids and phospholipids. It also contains proteins, sugars, and other compounds. Analysis shows the particle size of ghee-residue is around 104.79 microns with a density of 1.14 g/cm3. Ghee-residue is a nutritious material rich in fat and proteins that can be used as a human dietary supplement and for flavoring purposes.
PAT IMPEX LABORATORY & REAGENTS CHEMICALSTejas Parikh
This document lists numerous chemicals and their specifications that are manufactured, supplied, and distributed by a company located in Vadodara, Gujarat, India. The company produces laboratory chemicals, reagents, fine chemicals, and bulk chemicals. It provides a wide range of products including laboratory chemicals, reagents, fine chemicals in various grades (AR, LR, ACS, PH, EUR), general chemicals, and nanotechnology chemicals. The listing includes over 150 individual chemical items and their purity levels.
Edible fats and oils come from three main sources: vegetable, animal, and fish. Vegetable oils are derived from seeds and include coconut, olive, peanut/groundnut, and soybean oils. Animal fats come from beef, pigs, and sheep as byproducts of slaughter. Fish oils are extracted from oily fish. Fats and oils are classified by their source and physical state. They are used as ingredients, cooking mediums like for shallow frying, and have different functions like improving texture, volume, and nutritional value. Butter comes from churned cream while margarine is made from vegetable oils through hydrogenation and blending. Manufacturing processes refine, bleach, filter, and deodorize oils.
Ghee vs butter is a common dilemma for planning your diet. Both are milk-made products, and both are loaded with fats and offer somehow same fatty acids and nutrients. Despite some similarities, if we compare ghee and regular butter, we will find significant differences between the dairies.
To know more : https://milkio.co.nz/ghee-vs-butter/
Ghee is a clarified butter fat produced from cow or buffalo milk. About 1 million tons of ghee are produced annually in India through various methods. The pre-stratification method involves separating butter into 3 layers, with the middle layer containing the clearest fat used to produce ghee. Ghee has a characteristic flavor due to carbonyls and lactones produced during clarification. It is graded based on chemical and physical parameters like acid value and melting point. Adulterants include hydrogenated vegetable oils substituted for the more expensive dairy fat.
The Magic of Oud - British Perfume Society 2016PATT Foundation
The Treedom Group has over a decade of experience managing agarwood plantations and producing oud oil in Thailand. It operates plantations covering over 850 acres and a factory with plans to expand production capacity. Treedom uses patented inoculation techniques to stimulate resin production and distills oil using modern gas-heated stills. It conducts quality control testing and produces various grades of oil, with the highest grades fetching prices of over $30,000 per kilogram. Treedom supplies its oil to global perfume houses, traders, retailers, and individuals, with its main markets currently in the Middle East and Europe.
The document summarizes the physico-chemical properties of ghee-residue, which is a by-product obtained during ghee manufacturing. Ghee-residue has a smooth to granular texture and is rich in lipids like fatty acids and phospholipids. It also contains proteins, sugars, and other compounds. Analysis shows the particle size of ghee-residue is around 104.79 microns with a density of 1.14 g/cm3. Ghee-residue is a nutritious material rich in fat and proteins that can be used as a human dietary supplement and for flavoring purposes.
This document provides information about Vaikash Exims, an Indian exporter of various chemicals and minerals. It introduces the company and its owner, K.K. Kumar, who has over 20 years of experience in export. The company exports products to destinations around the world, especially in Asia, Africa, and the Middle East. The document lists the company's certifications and awards and provides details on its product offerings, including chemical analysis reports and specifications for various chemicals and minerals. It describes common uses of the chemicals in different industries.
This document provides information on lipids including their definition, importance, classification, properties, analysis methods, and quality evaluation. Lipids are composed of carbon, hydrogen, and oxygen and include oils, fats, and waxes. They are important as fuels, for insulation, and for absorbing vitamins. Lipids can be classified as simple, compound, or derived and are either saturated or unsaturated. Methods for analyzing lipids include determining the acid value, saponification value, iodine value, and peroxide value. The quality of oils and fats is also evaluated based on properties like color, odor, and acid content.
Newer processing methods can improve the extraction and refining of rice bran oil. Modern techniques like enzymatic degumming and physical refining lower acid values and remove impurities. Winterization ensures a refined oil with a cloud point of 0°C. Rice bran oil contains beneficial compounds like oryzanol and has advantages over soy lecithin as an emulsifier. Extraction is followed by bleaching, dewaxing, and deodorization using specialized low-temperature distillation to minimize heat damage. By-products like rice bran wax and stearic acid have various industrial and nutritional uses. Continuous research and development helps optimize rice bran oil processing for high quality outputs.
The document provides information on various analytical methods used to analyze oils and fats. It discusses determination of saponification value, acid value, ester value, iodine value, and peroxide value. Specific methods are described for determining saponification value and acid value which involve titrating the oil sample against a standard solution. Iodine value is a measure of unsaturation and different iodine methods are outlined including Wijis method using iodine monochloride and Hanus method using iodine monobromide. Reagents and calculations are also defined for various analytical techniques.
This document summarizes the key steps in refining crude vegetable oils. It discusses (1) degumming to remove gums and phosphorus through water degumming, (2) bleaching to reduce coloring pigments using bleaching earth, and (3) deodorization to remove odors and free fatty acids through vacuum distillation. The overall goal of the refining process is to produce an edible oil that is light in color and free of impurities, odors, and contaminants with an extended shelf life.
Cleaning In Place in Dairy Industry- Overview TamalSarkar18
The document discusses cleaning, disinfecting, and sterilization processes in the dairy industry. It covers the definitions and purposes of cleaning, disinfecting, and sterilization. It also describes different types of fouling and factors that influence fouling. Furthermore, it discusses parameters for effective cleaning like mechanical, chemical, thermal forces and time. Key aspects of cleaning in place (CIP) procedures and validation/monitoring of cleaning processes are also summarized.
1) The document reports on a study that investigated how carbon dioxide reduces crude oil viscosity through rheology and phase behavior experiments.
2) Tests were conducted on crude oil diluted with toluene at concentrations of 100%, 90%, and 70% crude oil at pressures from 1 to 220 bar and 50°C.
3) Results showed CO2 dissolution eliminated shear thinning effects in pure crude oil but caused shear thinning in 70% diluted crude oil. Viscosity reached a minimum when mixed with CO2. CO2 caused oil swelling and a second hydrocarbon phase in more diluted samples.
This document describes procedures for determining the acid value and saponification value of oils and fats. The acid value is determined by titrating a sample of the oil or fat with potassium hydroxide to neutralize free fatty acids. The saponification value is measured by refluxing a sample with alcoholic potassium hydroxide, then titrating the unused KOH to determine the amount needed to saponify 1 gram of the sample. Both values provide information about the composition and quality of oils and fats.
Rapeseed oil is obtained from crushed rapeseed and has a light yellow to brown color. It is used for seasoning and lighting and has a viscous texture before refinement. It mainly contains erucic acid, linoleic acid, vitamin E, and linolenic acid. New varieties of rapeseed oil called canola or double zero rape contain lower levels of erucic acid and glucosinolates. Crude degummed rapeseed has specifications for properties like density, flash point, viscosity, calorific value, and contaminant levels.
This document provides an overview of crude oil characteristics and refinery products. It discusses the chemical composition of crude oil and how properties like API gravity, sulfur and metal content, oxygen and nitrogen compounds affect refining. It also describes different types of crude oils and how their characteristics influence refinery configuration and product selection. The key factors affecting crude oil selection for a refinery are discussed.
This document provides information on the fatty acid composition of various animal fats and oils, including lard, goat fat, butterfat, whale oil, tallow, emu oil, horse oil, and snake oil. It lists the major fatty acids in each oil, such as lard containing around 44% C18:1 and 26% C16:0, goat fat containing around 28.9% C16:0 and 27% C18:1, and snake oil containing around 48% C14:0 and 20% EPA (omega-3 fatty acid). The document presents the fatty acid profiles of these common and exotic animal oils used for cooking and other purposes.
Fats and oils are esters of glycerol with long-chain fatty acids. They are mainly stored as energy reserves in plant seeds and animal tissues. Key properties include hydrolysis, hydrogenation, and saponification. Hydrolysis breaks fats down into glycerol and fatty acids. Hydrogenation adds hydrogen to unsaturated oils to make them more saturated and solid. Saponification uses alkalis to convert fats into soap and glycerol. Rancidity occurs when oils oxidize and develop foul smells. Various analytical methods determine properties like iodine value and saponification value to identify and check purity of oils.
Mahakali Group has been operating for nearly 2 decades, manufacturing and exporting high quality food products. Their vision is to provide world-class products using top technology to build a healthier world, while their mission is to benefit stakeholders through ethical business practices. They produce a variety of soy and pasta products and have certifications for food safety and quality standards. They pride themselves on maintaining long-term customer relationships through quality products, on-time delivery, and contract integrity.
This document summarizes a study on reducing the total acid number (TAN) of biodiesel through a caustic washing procedure. Biodiesel was produced from waste greases through esterification to convert free fatty acids to fatty acid methyl esters. The washing procedure involved adding a base to saponify unreacted acids, then washing with water to remove soap and reduce the TAN. Key findings were that heated wash water increased yields but could increase TAN, and washing lower TAN biodiesel was more effective at meeting specifications compared to higher TAN biodiesel. The optimal washing procedure minimized water and maximized TAN reduction and yield.
This document contains information about the composition and properties of palm oil. It lists the group members and provides detailed breakdowns of:
- The fatty acid and glyceride composition of palm oil
- The minor components found in palm oil such as carotenoids, tocopherols, and sterols
- The beneficial health effects of some of these minor components
- The process of fractionation used to separate palm oil into palm olein and palm stearin, and how their fatty acid profiles differ.
This document contains information about the composition and properties of palm oil and its minor components. It discusses the fatty acid composition of palm oil including saturated (50%) and unsaturated (50%) fatty acids. The minor components of palm oil such as carotenoids, tocopherols, tocotrienols, sterols, and others are outlined along with their beneficial health effects. The document also describes fractionation of palm oil into palm olein and palm stearin, which differ in their saturated and unsaturated fatty acid content and melting properties.
This document contains information about the composition and properties of palm oil and its minor components. It discusses the fatty acid composition of palm oil including saturated (50%) and unsaturated (50%) fatty acids. The minor components of palm oil such as carotenoids, tocopherols, tocotrienols, sterols, and others are outlined along with their beneficial health effects. The document also describes fractionation of palm oil into palm olein and palm stearin, which differ in their saturated and unsaturated fatty acid content and melting properties.
Ellen Burstyn: From Detroit Dreamer to Hollywood Legend | CIO Women MagazineCIOWomenMagazine
In this article, we will dive into the extraordinary life of Ellen Burstyn, where the curtains rise on a story that's far more attractive than any script.
This document provides information about Vaikash Exims, an Indian exporter of various chemicals and minerals. It introduces the company and its owner, K.K. Kumar, who has over 20 years of experience in export. The company exports products to destinations around the world, especially in Asia, Africa, and the Middle East. The document lists the company's certifications and awards and provides details on its product offerings, including chemical analysis reports and specifications for various chemicals and minerals. It describes common uses of the chemicals in different industries.
This document provides information on lipids including their definition, importance, classification, properties, analysis methods, and quality evaluation. Lipids are composed of carbon, hydrogen, and oxygen and include oils, fats, and waxes. They are important as fuels, for insulation, and for absorbing vitamins. Lipids can be classified as simple, compound, or derived and are either saturated or unsaturated. Methods for analyzing lipids include determining the acid value, saponification value, iodine value, and peroxide value. The quality of oils and fats is also evaluated based on properties like color, odor, and acid content.
Newer processing methods can improve the extraction and refining of rice bran oil. Modern techniques like enzymatic degumming and physical refining lower acid values and remove impurities. Winterization ensures a refined oil with a cloud point of 0°C. Rice bran oil contains beneficial compounds like oryzanol and has advantages over soy lecithin as an emulsifier. Extraction is followed by bleaching, dewaxing, and deodorization using specialized low-temperature distillation to minimize heat damage. By-products like rice bran wax and stearic acid have various industrial and nutritional uses. Continuous research and development helps optimize rice bran oil processing for high quality outputs.
The document provides information on various analytical methods used to analyze oils and fats. It discusses determination of saponification value, acid value, ester value, iodine value, and peroxide value. Specific methods are described for determining saponification value and acid value which involve titrating the oil sample against a standard solution. Iodine value is a measure of unsaturation and different iodine methods are outlined including Wijis method using iodine monochloride and Hanus method using iodine monobromide. Reagents and calculations are also defined for various analytical techniques.
This document summarizes the key steps in refining crude vegetable oils. It discusses (1) degumming to remove gums and phosphorus through water degumming, (2) bleaching to reduce coloring pigments using bleaching earth, and (3) deodorization to remove odors and free fatty acids through vacuum distillation. The overall goal of the refining process is to produce an edible oil that is light in color and free of impurities, odors, and contaminants with an extended shelf life.
Cleaning In Place in Dairy Industry- Overview TamalSarkar18
The document discusses cleaning, disinfecting, and sterilization processes in the dairy industry. It covers the definitions and purposes of cleaning, disinfecting, and sterilization. It also describes different types of fouling and factors that influence fouling. Furthermore, it discusses parameters for effective cleaning like mechanical, chemical, thermal forces and time. Key aspects of cleaning in place (CIP) procedures and validation/monitoring of cleaning processes are also summarized.
1) The document reports on a study that investigated how carbon dioxide reduces crude oil viscosity through rheology and phase behavior experiments.
2) Tests were conducted on crude oil diluted with toluene at concentrations of 100%, 90%, and 70% crude oil at pressures from 1 to 220 bar and 50°C.
3) Results showed CO2 dissolution eliminated shear thinning effects in pure crude oil but caused shear thinning in 70% diluted crude oil. Viscosity reached a minimum when mixed with CO2. CO2 caused oil swelling and a second hydrocarbon phase in more diluted samples.
This document describes procedures for determining the acid value and saponification value of oils and fats. The acid value is determined by titrating a sample of the oil or fat with potassium hydroxide to neutralize free fatty acids. The saponification value is measured by refluxing a sample with alcoholic potassium hydroxide, then titrating the unused KOH to determine the amount needed to saponify 1 gram of the sample. Both values provide information about the composition and quality of oils and fats.
Rapeseed oil is obtained from crushed rapeseed and has a light yellow to brown color. It is used for seasoning and lighting and has a viscous texture before refinement. It mainly contains erucic acid, linoleic acid, vitamin E, and linolenic acid. New varieties of rapeseed oil called canola or double zero rape contain lower levels of erucic acid and glucosinolates. Crude degummed rapeseed has specifications for properties like density, flash point, viscosity, calorific value, and contaminant levels.
This document provides an overview of crude oil characteristics and refinery products. It discusses the chemical composition of crude oil and how properties like API gravity, sulfur and metal content, oxygen and nitrogen compounds affect refining. It also describes different types of crude oils and how their characteristics influence refinery configuration and product selection. The key factors affecting crude oil selection for a refinery are discussed.
This document provides information on the fatty acid composition of various animal fats and oils, including lard, goat fat, butterfat, whale oil, tallow, emu oil, horse oil, and snake oil. It lists the major fatty acids in each oil, such as lard containing around 44% C18:1 and 26% C16:0, goat fat containing around 28.9% C16:0 and 27% C18:1, and snake oil containing around 48% C14:0 and 20% EPA (omega-3 fatty acid). The document presents the fatty acid profiles of these common and exotic animal oils used for cooking and other purposes.
Fats and oils are esters of glycerol with long-chain fatty acids. They are mainly stored as energy reserves in plant seeds and animal tissues. Key properties include hydrolysis, hydrogenation, and saponification. Hydrolysis breaks fats down into glycerol and fatty acids. Hydrogenation adds hydrogen to unsaturated oils to make them more saturated and solid. Saponification uses alkalis to convert fats into soap and glycerol. Rancidity occurs when oils oxidize and develop foul smells. Various analytical methods determine properties like iodine value and saponification value to identify and check purity of oils.
Mahakali Group has been operating for nearly 2 decades, manufacturing and exporting high quality food products. Their vision is to provide world-class products using top technology to build a healthier world, while their mission is to benefit stakeholders through ethical business practices. They produce a variety of soy and pasta products and have certifications for food safety and quality standards. They pride themselves on maintaining long-term customer relationships through quality products, on-time delivery, and contract integrity.
This document summarizes a study on reducing the total acid number (TAN) of biodiesel through a caustic washing procedure. Biodiesel was produced from waste greases through esterification to convert free fatty acids to fatty acid methyl esters. The washing procedure involved adding a base to saponify unreacted acids, then washing with water to remove soap and reduce the TAN. Key findings were that heated wash water increased yields but could increase TAN, and washing lower TAN biodiesel was more effective at meeting specifications compared to higher TAN biodiesel. The optimal washing procedure minimized water and maximized TAN reduction and yield.
This document contains information about the composition and properties of palm oil. It lists the group members and provides detailed breakdowns of:
- The fatty acid and glyceride composition of palm oil
- The minor components found in palm oil such as carotenoids, tocopherols, and sterols
- The beneficial health effects of some of these minor components
- The process of fractionation used to separate palm oil into palm olein and palm stearin, and how their fatty acid profiles differ.
This document contains information about the composition and properties of palm oil and its minor components. It discusses the fatty acid composition of palm oil including saturated (50%) and unsaturated (50%) fatty acids. The minor components of palm oil such as carotenoids, tocopherols, tocotrienols, sterols, and others are outlined along with their beneficial health effects. The document also describes fractionation of palm oil into palm olein and palm stearin, which differ in their saturated and unsaturated fatty acid content and melting properties.
This document contains information about the composition and properties of palm oil and its minor components. It discusses the fatty acid composition of palm oil including saturated (50%) and unsaturated (50%) fatty acids. The minor components of palm oil such as carotenoids, tocopherols, tocotrienols, sterols, and others are outlined along with their beneficial health effects. The document also describes fractionation of palm oil into palm olein and palm stearin, which differ in their saturated and unsaturated fatty acid content and melting properties.
Ellen Burstyn: From Detroit Dreamer to Hollywood Legend | CIO Women MagazineCIOWomenMagazine
In this article, we will dive into the extraordinary life of Ellen Burstyn, where the curtains rise on a story that's far more attractive than any script.
Profiles of Iconic Fashion Personalities.pdfTTop Threads
The fashion industry is dynamic and ever-changing, continuously sculpted by trailblazing visionaries who challenge norms and redefine beauty. This document delves into the profiles of some of the most iconic fashion personalities whose impact has left a lasting impression on the industry. From timeless designers to modern-day influencers, each individual has uniquely woven their thread into the rich fabric of fashion history, contributing to its ongoing evolution.
Garments ERP Software in Bangladesh _ Pridesys IT Ltd.pdfPridesys IT Ltd.
Pridesys Garments ERP is one of the leading ERP solution provider, especially for Garments industries which is integrated with
different modules that cover all the aspects of your Garments Business. This solution supports multi-currency and multi-location
based operations. It aims at keeping track of all the activities including receiving an order from buyer, costing of order, resource
planning, procurement of raw materials, production management, inventory management, import-export process, order
reconciliation process etc. It’s also integrated with other modules of Pridesys ERP including finance, accounts, HR, supply-chain etc.
With this automated solution you can easily track your business activities and entire operations of your garments manufacturing
proces
Zodiac Signs and Food Preferences_ What Your Sign Says About Your Tastemy Pandit
Know what your zodiac sign says about your taste in food! Explore how the 12 zodiac signs influence your culinary preferences with insights from MyPandit. Dive into astrology and flavors!
[To download this presentation, visit:
https://www.oeconsulting.com.sg/training-presentations]
This PowerPoint compilation offers a comprehensive overview of 20 leading innovation management frameworks and methodologies, selected for their broad applicability across various industries and organizational contexts. These frameworks are valuable resources for a wide range of users, including business professionals, educators, and consultants.
Each framework is presented with visually engaging diagrams and templates, ensuring the content is both informative and appealing. While this compilation is thorough, please note that the slides are intended as supplementary resources and may not be sufficient for standalone instructional purposes.
This compilation is ideal for anyone looking to enhance their understanding of innovation management and drive meaningful change within their organization. Whether you aim to improve product development processes, enhance customer experiences, or drive digital transformation, these frameworks offer valuable insights and tools to help you achieve your goals.
INCLUDED FRAMEWORKS/MODELS:
1. Stanford’s Design Thinking
2. IDEO’s Human-Centered Design
3. Strategyzer’s Business Model Innovation
4. Lean Startup Methodology
5. Agile Innovation Framework
6. Doblin’s Ten Types of Innovation
7. McKinsey’s Three Horizons of Growth
8. Customer Journey Map
9. Christensen’s Disruptive Innovation Theory
10. Blue Ocean Strategy
11. Strategyn’s Jobs-To-Be-Done (JTBD) Framework with Job Map
12. Design Sprint Framework
13. The Double Diamond
14. Lean Six Sigma DMAIC
15. TRIZ Problem-Solving Framework
16. Edward de Bono’s Six Thinking Hats
17. Stage-Gate Model
18. Toyota’s Six Steps of Kaizen
19. Microsoft’s Digital Transformation Framework
20. Design for Six Sigma (DFSS)
To download this presentation, visit:
https://www.oeconsulting.com.sg/training-presentations
4 Benefits of Partnering with an OnlyFans Agency for Content Creators.pdfonlyfansmanagedau
In the competitive world of content creation, standing out and maximising revenue on platforms like OnlyFans can be challenging. This is where partnering with an OnlyFans agency can make a significant difference. Here are five key benefits for content creators considering this option:
Part 2 Deep Dive: Navigating the 2024 Slowdownjeffkluth1
Introduction
The global retail industry has weathered numerous storms, with the financial crisis of 2008 serving as a poignant reminder of the sector's resilience and adaptability. However, as we navigate the complex landscape of 2024, retailers face a unique set of challenges that demand innovative strategies and a fundamental shift in mindset. This white paper contrasts the impact of the 2008 recession on the retail sector with the current headwinds retailers are grappling with, while offering a comprehensive roadmap for success in this new paradigm.
How are Lilac French Bulldogs Beauty Charming the World and Capturing Hearts....Lacey Max
“After being the most listed dog breed in the United States for 31
years in a row, the Labrador Retriever has dropped to second place
in the American Kennel Club's annual survey of the country's most
popular canines. The French Bulldog is the new top dog in the
United States as of 2022. The stylish puppy has ascended the
rankings in rapid time despite having health concerns and limited
color choices.”
Navigating the world of forex trading can be challenging, especially for beginners. To help you make an informed decision, we have comprehensively compared the best forex brokers in India for 2024. This article, reviewed by Top Forex Brokers Review, will cover featured award winners, the best forex brokers, featured offers, the best copy trading platforms, the best forex brokers for beginners, the best MetaTrader brokers, and recently updated reviews. We will focus on FP Markets, Black Bull, EightCap, IC Markets, and Octa.
HR search is critical to a company's success because it ensures the correct people are in place. HR search integrates workforce capabilities with company goals by painstakingly identifying, screening, and employing qualified candidates, supporting innovation, productivity, and growth. Efficient talent acquisition improves teamwork while encouraging collaboration. Also, it reduces turnover, saves money, and ensures consistency. Furthermore, HR search discovers and develops leadership potential, resulting in a strong pipeline of future leaders. Finally, this strategic approach to recruitment enables businesses to respond to market changes, beat competitors, and achieve long-term success.
SATTA MATKA SATTA FAST RESULT KALYAN TOP MATKA RESULT KALYAN SATTA MATKA FAST RESULT MILAN RATAN RAJDHANI MAIN BAZAR MATKA FAST TIPS RESULT MATKA CHART JODI CHART PANEL CHART FREE FIX GAME SATTAMATKA ! MATKA MOBI SATTA 143 spboss.in TOP NO1 RESULT FULL RATE MATKA ONLINE GAME PLAY BY APP SPBOSS
Industrial Tech SW: Category Renewal and CreationChristian Dahlen
Every industrial revolution has created a new set of categories and a new set of players.
Multiple new technologies have emerged, but Samsara and C3.ai are only two companies which have gone public so far.
Manufacturing startups constitute the largest pipeline share of unicorns and IPO candidates in the SF Bay Area, and software startups dominate in Germany.
2. • Crop 2013 or current
• Test Weight (Lbs/BU): 54 Min.
• Protein: 35.0% Min.
• Moisture: 13.5% Max.
• Splits: 11.0% Max.
• Foreign Matters: 2.0% Max.
• Free Fatty Acids: 1.0% Max.
• Soybean Other Color: 2.0% Max.
• Heat Damaged Kernels: 0.5% Max.
• Total Damaged Kernels: 3.0% Max.
• Oil: 18.5% Min.
3. • Soya bean # 2 Non GMO latest crop production, fit for human consumption
• Type : NON-GMO Fit for Human Consumption
• Moisture:13.5% Maximum
• Max Splits :20%
• Protein:35% basis, 34% minimum
• Max Colour :2%
• Oil Content :18.5% basis, 18.0% minimum
• Husks:No Husks
• Test Weight: 54 Pounds/Min/Bushel
• Total Damaged Kernels: 3% Max
• Foreign Matter: 2% Max
• Radiation: Normal
• Crop :2010 or current
• Heat damaged kernels :0.50% maximum
• Quality:Standard Export Quality
5. • Appearance Clear Normal
• Smell & Taste Netural typical of Vegetable Oil
• Free Fatty Acid Upto 0.10%, max
• Moisture 0.05% to 0.10% , max
• Impurities Negative
• Peroxide Value (meq/kg.) 1.50, max
• Iodine Value wijs 117 141
• Fatty Acid Composition (%):
• C16:0 Palmitic acid 10,5
• C18:0 Stearic acid 4
• C18:1 Oleic acid 22
• C18:2 Linoleic acid 54,5
• C18:3 Linolenic acid 7,5
• C20:0 Arachidic acid 0,5
• C22:0 Behenic acid 0,5
• Soyabean oil is high in polyunsaturated fat and low in saturated fat. The oil is cholesterol-free and
rich in vitamin E, light in color and neutral taste.
6. • Free Fatty Acids (FFA): Maximum 1.0%
• Moisture and volatile matter: Maximum: 0.2%
• Impurities (insoluble in petrol ether): Maximum: 0.1%
• Sediment: Maximum 0.1%
• Unsaponifiable matter: Maximum 1.5%
• Flash point: More than 250’F
• Lovibond Color 1- Yellow 70 max
• Lovibond Color 1- Red 5 max
7. • AVERAGE ANALYSIS: Density (40o C) .0898 - 0.914 Refractive index (40o
C) 1.448 - 1.452 Acid value max 0.5 Iodine value 13 - 23 Saponification
value 230 - 254 Melting Point 25 - 30oC Solidification point 20 - 24oC
• FATTY ACID COMPOSITION: Caprylic acid C 8:0 1.5 - 6.0% Capric acid C
10:0 2.0 - 7.0% Lauric acid C 12:0 41.0 - 56.0 % Myristic acid C 14:0 13.0
- 20.0% Palmitic acid C 16:0 6.5 - 11.0% Stearic acid C 18:0 1.3 - 3.5%
Oleic acid C 18:1 10.0 - 23.0% Linoleic acid C 18:2 .07 - 5.4% Others max
2.0%
8. • Specific density (AT 20c): 0,918 – 0,920
• Refractive index (AT 40c): 1.467 – 1.469
• Transparency of oil, max: 10 fem
• Acidity mg KOH % gm oil max: 0,1 – 0,6
• Peroxide value mMol/kg oil max: 0,1 – 0,7
• Color value iodine, mg max: 4
• Iodine value (WIJS): 110 – 144
• Moisture & Volatile % max: 0,06
• The saponification value, mg KOH/gm oil: 188 – 194
• Phosphorus containing matter (P2O5): Negative
• Non-fatty Impurities, % max: Negative
• Coloring materials, allowed to ad:
• According to the international standards artificial flavors,
• allowed to ad: According to the international standard
• Anti oxidants: 200mg/kg but galate not more than 100mg/kg
• Preservative agent: According to the international standards
• Anti foaming: 10mg/kg
• Anti crystallization: 1250mg/kg
• Soap content: 0,005 max
• Unsoluble impurities % mass: 0,5 max
9. • Seed FFA (as oleic): Basis 2.00% Max 3.00%
• Moisture and Impurities: Basis 0.50% Max 0.70%
• Flashpoint(typical): Min 150 deg c
• Chlorophyl content: Basis 30ppm Max 50ppm
• Neutral Oil (typical): Neutral Oil (typical)
• Loss (typical): Max 1.50%
• Erucic acid: Max 2.00%
• Sulfur (typical): 10ppm
10. • Smell And Odor Typical To Sunflower Oil
• Color Number, Mg Iodine ≤ 20
• Acid Value, Mg ≤ 4
• Peroxide Value, ½ O Millimole/Kg ≤ 10
• Moisture And Volatile Matter, % ≤ 0.20
• Fatless Admixtures, % ≤ 0.10
• Mass Content Of Phosphoric Matters, % ≤ 0.60
11. • Acidity value(mgkoh/g): 4.0 ffa: 2% max
• Color: Red 6.0, yellow 60
• Moisture & volatile matter 0.25% max
• Insoluble impurities 0.25%max
• Peroxide value: 2.5 max
• Phosphorus 50 ppm
• Saponification 100
• Iodine value 102-138
• Refractive index at 40`c 1.4657-1.4679
12. • FREE FATTY ACID (AS OALM TIC) 5% MAX
• IODINE VALUE(WIJS METHOD) 51.0 MINIMUM
• UNSAPONIFIABLE MATTER 1% MAX
• SAPOIFICATION VALUE195-205
• SPECIFIC GRAVITY 0.900-0.911
• MELTING POINT (º C) 45-50 MAX
• MOISTURE + IMPURITIES 0.50 %MAX
• COLLOR(5% LOVIBOND CELL)
• CAROTONE 500 – 800 MG/KG
• REFRACTIVE INDEX 1.4491 – 1.4552
• VITAMIN E 800 – 1000 MG/KG
• 3.5 R – 3.5 Y
13. • PORAM Specs.
• FFA : 0.1% max.
• M&I : 0.1% max.
• I.V : 50-55
• SM PT : 33-39 Deg C max.
• 3.5 Color Max : 3R
• 3.6 Flavour: Bland
14. • Specific Gravity. 0.8459
• API 37.0
• Reid Vapor Pressure 6. 52 PSIG, Max.
• Salt Content LB per 1,000 bbl, 12, Max.
• Sulphur, wtK% 0.14, Max.
• Carbon Residue, st% 1.0, Max
• Water Content: 0.2% Vol, Max.
• BSW 0.6% Vol., Max.
• VINI, PPM wt. 1.0
• Vis, cst @ 37.8 Degrees C 3.47, Min.
• Yield C1-C4 wt% 2.10
• Pour Point Below 40 Degree F.,
15. • FFA ( As Oleic):3%max
• Moisture/Impurities: 0.5% max
• Refraction Index: 1.4719-1.4740 @ 25 Degree C
• Iodine Index: 120-144
• Saponification Number: 187/192
• Non Saponification matter: 1.0% max
• Soluble in petroleter: 0.1% max
• Sediment: 0.3% max
• Flash point: 121 Degree C min
• Peroxide: 2.0 MEQ 02/KG
• Lovibond color: (133.4mm) yellow:30-15, Red:3.0-1.5
• Smoking Point:215-217
• Aflatoxinbi:5ug/kg
• Carbonylmeq/kg:10
• Heat test:No educts.
20. • SPECIFICATION FFA (Free Fatty Acid) : 5% max
• M.I.U. (Moisture and Impurities) : 2% max
• Saponification : 185-200 mg KOH/g
• Iodine Value : 75-100
• Titre C (melting point) : 23-28 C min
21. Cottonseed
Cooking Oil
(RBD)*
Cottonseed
Salad Oil
(RBWD)**
Lovibond Color (Red Max.) 2.0-6.0 2.0-4.0
Free Fatty Acid (as Oleic % Max.) 0.05 0.05
Peroxide Value (Meq/kg. Max.) 1.0 0.5
Iodine Value 103-116 103-116
AOM Stability (hrs.) 15 15-25
Cloud Point (°F) 30-38 -
Melting Point (°F) 50-60 -
Pour Point (°F) - 25-30
Smoke Point (°F) 430 430
Cold Test (hrs.) - 5.5-12
Flavor Bland Bland
Density (lb/gal @ 108°C) - 7.51
22. • QUALITY PARAMETER MEASURE LIMIT VALUE UNIT E DIN 51605
• DENSITY (15ºc) KG/M3 900-930
• FLASH POINT P.-M ºC MIN.220
• CINEMATIC VISCOSITY (40 ºC) MM 2/S MAX. 36.0
• LOWER CLORIC VALUE KJ/KG MIN 36.000
• CETANE NUMBER MIN 39
• CARBON RESIDUE MASS N.C %( M/M) MAX. 0.40
• IODINE NUMBER G JOD/100G 95-125
• SULPHUR CONTENT MG/KG MAX 10
• CONTAMINATION MG/KG MAX 24
• ERUCIC ACID VALUE MG KOH/G MAX 2.0 OXIDATION
• STABILITY 110º C H MIN. 6.0
• PHOSPHORUS CONTENT MG/KG MAX 12
• CONTENT OF ALKALINE EARTH METALS
• (CA+MG) MG/KG MAX 20
• OXID ASH CONTENT %(M/M) MAX 0.01
• WATER CONTENT K-F. MG MAX 750
23. ESPAÑOL PORTUGUES ENGLISH
Nalga de Afuera con Peceto Chá de Atora Silverside / Botton Round
Peceto Lagarto Round Roll or Eye of Round
Pecho (6 Costillas) Peito Brisket 6R
Rueda Coxão Round
Rueda con Cuadril Coxão Topbit
Pierna Mocha Alcatra Rump Round & Rump
Tapa de Bife Ancho Capa de Contrafilé Rib Cap
Tapa de Cuadril Picanha Cap of Rump
Tapa de Nalga Capa de Coxão Mole Topside Collar / Cap of
Inside
Tortuguita (o Garron de
Nalga)
Músculo de Primeira /
Músculo
Leg of Beef / Heel Beef
Vacío Vazio Hindquarter / Flank or Thin
Flank
Cogote Pescoço Neck and Sticking / Clod and
Sticking
24. ESPAÑOL PORTUGUES ENGLISH
Cogote, Aguja, Carnaza,
Paleta y 5 o 6 Costillas
Acém e Pescoço Chuck and Blade 5/6 Ribs
Colita de Cuadril (o Palomita) Maminha / Rabo de Alcatra Point of Rump / Rump Skirt /
Triangle / Steak Cloak / Tail of
Rump
Corazón de Cuadril Centro de Alcatra Eye of Rump / Rump, Cap and
Tail Off
Cuadril (o cadera con Tapa
sin Colita)
Alcatra Rump / Sirloin Butt / Loin End
Garrón (Trasero) Músculo de Segunda / Músculo Hindquarter / Shank
Lomo Filé Mignon Tenderloin / Fillet
Marucha ( o Tapa de Paleta) Paleta / Raquete Shoulderclod or Blade Clod
Matambre Rose Meat
Nalga de Adentro Coxao Mole Chá Topside / Topround Inside
Nalga de Adentro sin Tapa Coxao Mole Sem Capa Topside Cap Off / Inside
Round Off
26. • Frozen whole Court Wing 3 joints above 91 GRS
• Cut Frozen Breast Without Skin With No Bone Steak 2kg Whole Package
• Cut Frozen Half Chest With No Bone No Skin File Package 2 kg
• Frozen Cut Thigh
• About Frozen Cut Thigh
• Cut Frozen thigh on thigh with Dorsal Portion
• Cut 3 Frozen whole wing joints 40-60 GRS
• Frozen Wing Tip Court
• Frozen Half Court Wing
• Cut 3 Frozen whole wing joints 61-90 GRS
• Frozen Liver kid Package 500 GRS
• Frozen Gizzard kid Package 500 GRS
• No Kids Brand Frozen Chicken Output
• Whole feet PCTE 5kg (Type A)
• Whole feet PCTE 5kg (Type B)
• Cut Frozen Breast Without Skin With No Bone Steak Whole
27. • Lifetime 20 days
Conservation
• Temp. Storage 0 ° C
• Temp. Transport to +7 ° C
Classification
• 3 to 4 pieces per box
• Pieces per package: 25 kg
Particular
• Keep Cold - this product keeps its features are: stored at 0 ° C temperature
until shipped / sold to +7 ° C
• After opened for 3 days consuming and keeping under refrigeration, the
maximum temperature of +7 ° C.
• Keep raw products separate from other foods
• Consume only after baked, fried or baked completely.
29. • FULL CREAM MILK POWDER (GRADE 1)
• CHEMICAL SPECIFICATIONS ADPI EXTRA GRADE
• BUTTERFAT: 26% MIN.
• MOISTURE: 3,0% MAX
• PROTEIN: 26% MIN
• LACTOSE: 37% APPROX
• MINERALS: 6% APPROX
• TITRATABLE ACIDITY: 0.15% MAX
• SOLUBILITY INDEX: 1.0 ML MAX
• SEDIMENT – TEST B MAX
• BACTERIOLOGICAL SPECIFICATIONS
• TOTAL PLATE COUNT 10.000 1G
• COLIFOM ABSENT IN 0/G.
• SALMONELLA ABSENT IN 25G
• PHYSICAL SPECIFICATIONS
• COLOUR WHITE TO CREAMY WHITE
32. • PRODUCT SPECIFICATION TYPE 01
• SERIOUS DEFECTS
• STRANGE MATTERS AND IMPURITIES FROM ZERO TO 0.50%
• DEAD INSECTS FROM ZERO TO 0.10%
• TOTAL MOLDY, RANCID AND SPROUTED FROM ZERO TO 1.50%
• TOTAL CARUNCHADOS AND ATTACKED BY CATERPILLARS PODS FROM
ZERO TO 1.50%
• MINOR DEFECTS
• SLIGHT DEFECTS OF ZERO TO 2.50%
33. • MIDDLE RANKED CLEAN HAND OR MACHINED
• SIZE 200/100G
• MOISTURE 16.5% MAX
• MIXTURE OF 0.5% MAX
• IMPERFECT 3.0% MAX
• YEAR OF CROP PRODUCTION IN 2013-2014
34. • NEW CROP HARVEST
• 180-200PCS/100G SIZE; 200-220PCS/100G
• GRADE CLASS
• MAX HUMIDITY 16%
• MIX MAX 0.2%
• 2% MAX BROKEN
38. • BROKEN :25% MAX
• SIZE OF BROKEN(WHOLE GRAIN) : 60%
• MOISTURE :14,5%
• ADMIXTURE :0.5%
• CHALKY KERNELS :6,5%
• RED AND STREAKED KERNELS :2%
• YELLOW KERNELD :2%
• DAMAGED KERNELS0 :2%
• PADDY GRAINS :30%
• MILLING DEGREE : REASONABLE.
• WHITE RICE 100% BROKEN
• BROKEN 100%MAX
• YELLOW AND DAMAGED KERNEL :0.5% MAX
• FOREIGN MATTER :0.1%MAX
• MOSTURE :14.0%
39. • TEST WEGHT : MIN 70
• MOISTURE: MAX 14%
• FORIGHEN MATTERS: MAX 1.5%
• BROKEN KERNEL: MAX 3%
• TOTAL DAMAGED: MAX 3%
• AFLATOXIN: MAX 20
• PPB PROTEIN: MIN 8%
• FAT: MIN 3%
• FIBER: MAX 2.7%
• TOTAL ASH: MAX 1.5%
• T.V.N.: MAX 50
• TOXIC GRAINS: MAX 2 – 3 ( SEEDS IN 100)
• E. COLI: MAX 0
• MOULD: MAX 5 X 105
• SALMONELLA: MAX 0
40. • 1000 Kernel Weight: 30-32
• Protein: 11% - 13%
• Moisture Content: 12% Max
• Damaged Kernels: 0.5% Max
• Foreign Material: 0.5% Max
• Imperfect Grains: 0.5% Max
• Wet Gluten: 26% Min
• Dry Gluten: 10% Min
• Dockage: 1-3% Max
• Radiation: Normal
• Water Absorption: 76% Min
41. • 1000 Kernel Weight: 30-32
• Protein: 11% - 13%
• Moisture Content: 12% Max
• Damaged Kernels: 0.5% Max
• Foreign Material: 2.5% Max
• Imperfect Grains: 0.5% Max
• Wet Gluten: 26% Min
• Dry Gluten: 10% Min
• Dockage: 1-3% Max
• Radiation: Normal
• Water Absorption: 76% Min
42. • PROTEIN: 14.0% MIN
• MOISTURE: 12.0% MAX
• WET GLUTEN: 27.0%MIN
• DRY GLUTEN: 10%MAX
• PURITÁ: 99.0%MAX
• RATE OF METADTNAGE: 10.0% MAX
• ASH ON DRY BASIS: 1.70%MAX
• HEAT DAMAGED KERNELS: 0.20% MAX
• SHRUNKEN & BROKEN KERNELS: 2.0%MAX
• BROKEN KERNELS: 3.00%MAX
• TOTAL DEFECTS: 5.00% MAX
• TOTAL OTHER CLASSES: 2.00% MAX
• FOREIGN MATERIAL: 0.20%MAX
• SEEDS OF WEEDS: 0.10%MAX
• VITREOUS AMBER KERNELS : 90.0%MAX
• RADIATION: NONE
• ERGOT(IF ANY): 0.1%
• DOCKAGE: 1.50 MAX
• WATER ABSORPTION: 76.00%MAX
• FALLING NUMBER: 300.00/SEC MIN
• COLLOR: NATURAL SPECIFIC
43. • MOISTURE: 13%
• TRASH: 1%
• BRONKEN AND WHEAT MIDDILING: 1,5%
• PH MINIMUN: 78
• FALING NUMBER: 250
• PROTEIN MINIMUN: 12,5%
• W MINIMUN: 160
• WET GLUTEN: 26
• DEAD OR FREE OF INSECTS
44. • ICUMSA: 45 RBU PER METHOD #4
• POLARIZATION: 99.00% MINIMUM @20 DEG C
• MOISTURE: 00.04% (00.06% SEASONAL) MA
• ASH CONTENT: 00.04% MAX
• COLOR: CRYSTAL WHITE
• SOLUBILITY: SHIPPED DRY & FREE FLOWING
• GRANULATION: MEDIUM TO FINE 100%
• RADIATION: NORMAL W/O PRESENCE OF CESIUM OR IODINE, CERTIFIED.
• REDUCING SUGAR: 00.05% MAX BY WEIGHT
• MAG. PARTICLES: MG/KG 4 MAX
• SO2: 20 PPM MAX
• SEDIMENTS : NONE
• MAXIMUM AS: 1 P.P.M
• MAXIMUM PB: 2 P.P.M.
• MAXIMUM CU: 3 P.P.M.
• HPN STAPH AUREUS: NOT DETECTED IN 1 GRAM
• ODOR: TYPICAL & SPECIFIC FOR SUGAR FREE OF ANY SMELL
• MOLD/YEAST: UFC/10G: 10 MAX CUBED
• IMPURITY FECALS: MMP/10G ABSENT
45. • Icumsa : White refined cane sugar icumsa 45
• Specification : Fit for human consumption
• Polarization : 99.80% minimum
• Moisture : 00.04% maximum
• Sulphate ash :00.04% maximum
• Granulation : Medium fine
• Solubility : 00% dry and free caesium or iodine, certified
• Colour : sparkling white. Maximum, comas 45
• Sediment : none
• Smell : free of any odor
• Crop : Latest Reducing
• Sugar : 0.05% maximum by weight
• So2 : 20 ppm maximum
• Substance : solid, crystal Magnetic
• Particles : mg/kg maximum
• Max as : 1ppm
• Max ps : 2 ppm
• Max cu : 3 ppm
• Hpn staph aureus: nil
• Free from : mold, unnatural odours, chemical and insects
• Poisonous : phyto--sanitary certificate by the government authority
• Seed/husks : of no radiation, no virus, insect parts, no poisonous matter and
• Non--genetic and is suitable for human consumption
46. • ICUMSA VHP: 800 / 1200 RBU (Attenuation Index Units Method no: 4-1978).
• Polarization : 99.00 min Max : 99.04
• Polarity at 20 Deg. Centigrade: 96.00% at 97.80%.
• ASH Content : 0.02% to 0.15%.
• Moisture : 0.02% to 0.15%.
• Solubility : 95% Free flowing.
• Granulation : 0.6 mm of Regular Square (medium size).
• Sediments : None.
• Magnetic Particles : 10 mg/kg.
• SO2 : 120 mg/kg.
• Radiation : within internationally acceptable limits.
• Smell : Free of any smell.
• Reducing Sugar : 0.05% max.
• Max AS : 1 P.P.M.
• Max OS : 2 P.P.M.
• MAX CU : 3 P.P.M.
• HPN STAPH AUREUS: Nil.
• Substance : Solid, Crystal max.
• Color : Brown.
• Crop : Latest (current season).
• Free From: Mold, unnatural odors, chemicals and insects.
• Poisonous: Phytosanitary Certificate.
• Seed / Husks: Of no radiation, no virus, insect parts, no poisonous matter and non genetic and is
sutable for human consumption.
47. • Polarity at 20ºC: 97,5º Minimum
• Sulphated Ash Content: 0.14% – 0.25% Maximum by Weight
• Moisture: 0.06% – 0.25% Maximum by Weight
• Magnetic Particles: mg/kg 4
• Solubility: 97% Dry & free flowing
• Granulometry: 1.00 – 1.5 Am/mm
• Pesticide Traces Maximum mg / kg basis
• DDT:0.005
• Photoxin: 0.01
• Hexachloran Gamma Isomer: 0.00
• Microbiological Limits
• Pathogenic Bacteria including Salmonella per 25 gram: Nil.
• Bacillus per gram: Nil
48. • ICUMSA: Color 800/1200 ICUMSA attenuation index Units (Method #10-1978)
• Maximum AS: 1 P.P.M.
• Colour: Golden Brown
• Reducing Sugar: 0.010% Maximum in Dry Mass
• Radiation: Normal w/o presence of cesium or iodine SO2: mg/kg 70
• Heavy Metals / Toxic Elements: Maximum mg / kg basis
• Arsenic: 0.50
• Cadmium: 0.05
• Copper: 1.00
• Lead: 1.00
• Mercury: 0.01
• Zinc: 3.00
• Pesticide Traces Maximum mg / kg basis
• DDT:0.005
• Photoxin: 0.01
• Hexachloran Gamma Isomer: 0.00
• Microbiological Limits
• Pathogenic Bacteria including Salmonella per 25 gram: Nil.
• Bacillus per gram: Nil
49. • TEST WEIGHT: 72/KG MIN
• MOISTURE: 14,5%
• MAX PROTEIN: 13% MIN
• GLUTEN: 15%
• FOREIGN MATTERS: 0,8 % MAX
• OTHER GRAINS: 4%
50. ENRICHED WITH:
• MOLASSES - 2%
• Gluten - 30% / OIL
• CALCIUM CARBONATE - 1.5%
• H2O Moisture - 17.9%
• MASSERATION - 48.6%
LEVELS OF WARRANTY:
• PROT. RAW MATERIAL IN ORIGINAL - 9.2%
• NDT – 78%
• CRUDE FIBRE – 9%
51. • TEST WEIGHT: 63HL/KG MIN
• MOISTURE: 14%
• MAX PROTEIN:11%
• FIBER:8%
• MIN FAT:2% MAX
• FOREIGN MATTERS: 1%MAX
• FOREIGN GRAINS: 2%
52. • MOISTURE 0.3% MAXIMUM **BIURET 1% MAXIMUM BYWEIGHT
• FISPER 0.35 MAXIMUM
• ANTI-CAKING AGENT 0.5% MAXIMUM
• FREE AMMONIA 160 PXT PPM MAXIMUM
• GRANULATION DIMENSION FROM 1-4 MM: 90% MINIMUM
• DIMENSION LESS THAN 1 MM: ABSENCE
• MELTING POINT @ 1 32 DEGREE CENTIGRADE
• COLOUR PURE WHITE
• ODOR THRESHOLD ODORLESS OR SLIGHT AMMONIA
• BOILING POINT DECOMPOSES BEFORE BOILIN
• HAZARDOUS INGREDIENTS NONE
53. • General information: Characteristics: not distinctive odor or
taste, heartwood and sapwood light yellowish brown, grain
interlocked, texture medium.
• Classification: Hardwood
• Drying time (green or dry): Buyer’s requirement
• Cutting time: Buyer’s requirement
• Use: furniture, construction, and stave alisares doors, window
frames, ceilings and moldings in general.
54. • General information: heartwood light yellowish brown, unlike the pale
brown sapwood. It has an accentuated fibrous aspect in tangential figure,
due to the prominence of axial parenchyma, fibers and vascular lines, grain
wavy, rough texture, dull and without odor. Closed timber or specification
gauge varies according to the buyer
• Classification: Hardwood
• Drying time (green or dry): Buyer’s requirement
• Cutting time: Buyer’s requirement
• Use: easy to work, construction, furniture has a smooth finish and are very
durable
55. • General information: not distinctive odor or taste, heartwood dark brown,
sapwood light yellowish brown, grain straight, luster moderate, fine texture
• FEATURES: wood of low commercial value, quality, durability and low.
Generally lumber species with clear core and fibrous. Closed timber or
specification gauge varies according to the buyer.
• Drying time (green or dry): Buyer’s requirement
• Cutting time: Buyer’s requirement
• Use: Some Applications: construction, tiled, floor and other material, very
resistant
56. • General information: Heavy wood, heartwood ranging from beige-yellow
or yellow slightly rosy, until the rosy-brownish, uniform; differentiated
sapwood, yellowish-white, medium texture, interlocked to irregular grain,
glossy surface and smooth to the touch, smell and taste imperceptible.
workability Wood considered easy to work on. Finishes well. Closed timber
or specification gauge varies according to the buyer
• Classification: hardwood
• Drying time (green or dry): Buyer’s requirement
• Cutting time: Buyer’s requirement
• Use: The wood GARAPA, being heavy, moderate natural durability,
mechanical resistance between medium and high, is indicated for the
construction of external structures, sleepers, posts poles, fence posts, bodies,
in construction, as beams, cramps, shakes, planks and parquet floors, door
frames and windows etc.., beer barrels, tool handles, naval constructions,
such as structures, etc. keels
57. • General information: Closed timber or specification gauge varies according to the buyer Light
wood, CEME ranging from beige-pink or dark pink, light brown, more or less intense, until the
reddish brown, coarse texture, grain straight or slightly wavy,glossy surface and with golden
reflections; smell, pleasant, well pronounced in some samples, almost absent in others, slightly bitter
taste
• Durability: The cedar is considered moderately resistant to attack by wooddecay organisms,
according to practical observations about their use.
• Classification: hardwood
• Drying time (green or dry): Buyer’s requirement
• Cutting time: Buyer’s requirement
• Use: The cedar wood, due to its low restorability linear and volumetric and mechanical properties
between low and medium, is particularly suitable for internal parts of fine furniture, decorative,
plywood, decorative containers, picture frames, casting models, slot works , office items, musical
instruments in civil construction, such as blinds, baseboards, trims, laces, linings, paneling in naval
construction, interior finishes and decorative light hull vessels, broom handles, etc.
58. • General information: Closed timber or specification gauge varies according
to the buyer
• Classification: Hardwood
• Drying time (green or dry): Buyer’s requirement
• Cutting time: Buyer’s requirement
• Use: The wood is used in construction beams, rafters, roofing, interior finishes
(door frames, poles and planks for floors), in making articles for sports, tool
handles turnery, frames, jewelry, art objects and decorative pieces, furniture
and luxury. Known in English as brazilian-cherry, jatoba wood of the shows,
along with the ipe (Brazilian walnut-) and mahogany (mahogany), the group
of the ten most valuable woods and negotiated.
59. • General information: Closed timber or specification gauge
varies according to the buyer
• Drying time (green or dry): Buyer’s requirement
• Cutting time: Buyer’s requirement
• Use: building interiors and exteriors, floor material, resistant to
fungi, marine borers, shipbuilding, turnery.
60. • GENERAL INFO: Closed timber or specification gauge varies
according to the buyer. The core is dark brown, sometimes
with a reflective yellow, apparently as a result of the
presence of a yellow powder (lapachol) in the pores. The
wood has, in general, medium texture, but homogeneous,
shows little brightness or design and has straight grain or
occasionally irregular. Smell and taste are indistinguishable.
• CLASSIFICATION: hardwood
• Drying time (green or dry): Buyer’s requirement
• Cutting time: Buyer’s requirement
• USE: The core is dark brown, sometimes with a reflective
yellow, apparently as a result of the presence of a yellow
powder (lapacho) in the pores. The wood has, in general,
medium texture, but homogeneous, shows little brightness or
design and has straight grain or occasionally irregular. Smell
and taste are indistinguishable.
61. • Time (green or dry): Buyer’s requirement
• Cutting time: Buyer’s requirement
• Use: Eucalyptus wood has thousands of uses, the key is in the manufacture of
paper and cardboard, is also the basic raw material of the cluster and the
plates of fiber type or Duratex Eucatex, MDF boards are also entirely made of
eucalyptus wood.
• The very hard wood and was for some time difficult to handle, since replaced
the Parana pine in the manufacture of lumber and crates and is replacing with
advantage the mahogany (which is now almost extinct) in the manufacture of
timber roof, is also very used in making tool handles like shovels, hoes, hammers
etc.. due to its high resistance to breakage
62. GENERAL INFO:
• Closed timber or specification gauge varies
according to the buyer
CLASSIFICATION:
• Time (green or dry): Buyer’s requirement
• Cutting time: Buyer’s requirement
• Use: In the construction used
with (scissors, wall structure),
furniture in general.
63. • Fe 64.0 % base, rejection 63%
• SiO2 6.0 % max
• Al2O3 2.0 % max
• P 0.01 % max
• S 0.06 % max
• TiO2 0.10 % max
• K2O 0.5 % max
• MgO 0.10 % max
• MnO 1.0 % max
• Mn 0.9 % max
• Ba 1.0% max
• CaO 0.10 % max
• V 0.01% max
Trading with the mining
64. • FE; 64% MIN 62,5
• SIZE: -31,5 MM TO + 63 (-6.3 MM:13% MAXIMUM)
• PHOSPHROUS: 0,07% MAX
• SULPHUR: 0,05% MAX
• AL²O³: 2% MAX
• SIO² : 5% MAX
• PHSICAL ANALYSIS (NATURAL BASIS)
• LUMP ORE IRO FINES
• FREE MOISTURE LOSS AT 105º C 6% MAX
Trading with the mining
65. • Manganese: 46% or more ( rejection <42%)
• Si02: % max. ( rejection > 10%)
• Fe : 6% max ( rejection > 8%)
• Phosphor : 0.09% max. ( rejection > 0.12%)
• Sulfur : 0.06% max ( rejection > 0.08%).
• Al2O3: 6.5 % max. ( rejection > 9%)
• CaO: 0.7% max.
• LUMPS SIZE: 20 mm-120 mm ( 90% within the limits )
• MOISTURE free moisture loss at 105 degree centigrade, 8% max.
• Moisture Lever: Less than 10%
• Size: 20 mm-120 mm ( 90% within the limits)
Trading with the mining
66. Raw Bauxite Cement Grade Metal Grade
Chemical Grade
(For Alum Plant)
Al2O2 40 - 48% 45 - 50% max -
Fe2O3 10% min 8% min 55 to 57%
SiO2 5 - 10% max 4% to 7% max 0 to 5%
TiO2 3.5% max 3.5% max 6 to 8%
CaO 2.5 - 3% 2% max 2 to 3%
LOI 29% max 28-30% max 27 to 28%
Moisture 5% max 5% max 7 %
Size 0 to 150 mm Min 0 to 150 mm Min 0 to 150 mm Min
Trading with the mining
72. • PROCEDURES:
• 1-Buyer issues LOI or ICPO (with LETTERHEAD) signed and stamped + RWA or BCL.
• 2-Seller issues FCO.
• 3-Seller issues DRAFT CONTRACT.
• 4-Buyer signs and stamps DRAFT CONTRACT and sends it back.
• 5-Seller issues HARD CONTRACT and sends it to Buyer through an international courier.
• 6-Buyer signs HARD CONTRACT and sends back to Seller half copies through an
international courier.
• 7-Buyer initiates banking procedures with his Bank and sends Swift and HARD COPY of
MT760 (BG) or SBLC to Seller’s Bank (BANK TO BANK).
• 8-Seller’s Bank issues POP (PROOF OF PRODUCT) to Buyer’s Bank.
• 9-Buyer’s Bank open an ARDLC (irrevocable, divisible, transferable, without restrictions,
unencumbered, unconditional, irreversible and negotiable, payable against shipment
documents at loading port.
• 10-Seller’s Bank issues PB 2% via Swift to Buyer’s Bank.
• 11-Seller issues to Buyer’s Bank the originals documents –BILL of LADING and SGS’s