apple juice induced chronic non-specific diarrhoea
苹果iPad用户指南说明书
Before using iPad, review the iPad User Guide at /guide/ipad. You can also use Apple Books to download the guide (where available). Retain documentation for future reference.Safety and Handling See “Safety, handling, and support” in the iPad User Guide . Exposure to Radio Frequency On iPad, go to Settings > General > Legal & Regulatory > RF Exposure. Or go to /legal/rfexposure. Battery and Charging Don’t attempt to replace the iPad battery yourself—you may damage the battery, which could cause overheating, fire, and injury. The lithium-ion battery in your iPad should be serviced or recycled by Apple or an authorized service provider, and must be recycled or disposed of separately from household waste. Dispose of batteries according to your local environmental laws and guidelines. For information about Apple lithium-ion batteries and battery service and recycling, go to /batteries/service-and-recycling. For information about charging, see “Important safety information” in the iPad User Guide . Avoid Hearing Damage To prevent possible hearing damage, do not listen at high volume levels for long periods. More information about sound and hearing is available online at /sound and in “Important safety information” in the iPad User Guide . Medical Device Interference iPad contains magnets that may interfere with medical devices. See “Important safety information” in the iPad User Guide .Apple One-Year Limited Warranty Summary Apple warrants the included hardware product and accessories against defects in materials and workmanship for one year from the date of original retail purchase. Apple does not warrant against normal wear and tear, nor damage caused by accident or abuse. To obtain service, call Apple or visit an Apple Store or an Apple Authorized Service Provider—available service options are dependent on the country in which service is requested and may be restricted to the original country of sale. Call charges and international shipping charges may apply, depending on the location. Subject to the full terms and detailed information on obtaining service available at /legal/warranty and , if you submit a valid claim under this warranty, Apple will either repair, replace, or refund your iPad at its own discretion. Warranty benefits are in addition to rights provided under local consumer laws. You may be required to furnish proof of purchase details when making a claim under this warranty. For Australian Consumers: Our goods come with guarantees that cannot be excluded under the Australian Consumer Law. You are entitled to a replacement or refund for a major failure and for compensation for any other reasonably foreseeable loss or damage. You are also entitled to have the goods repaired or replaced if the goods fail to be of acceptable quality and the failure does not amount to a major failure. Apple Pty Ltd, PO Box A2629, Sydney South, NSW 1235. Tel: 133-622. Regulatory Regulatory certification information is available on-device. Go to Settings > General > Legal & Regulatory. Additional regulatory information is in “Safety, handling, and support” in the iPad User Guide . FCC and ISED Canada Compliance This device complies with part 15 of the FCC Rules and ISED Canada licence-exempt RSS standard(s). Operation is subject to the following two conditions: (1) this device may not cause harmful interference, and (2) this device must accept any interference received, including interference that may cause undesired operation. ENERGY STAR® ComplianceiPad meets the ENERGY STAR guidelines for energy efficiency. Reducing energy consumption saves money and helps conserve valuable resources. For more information about ENERGY STAR, go to .To save energy, iPad sleeps after two minutes of user inactivity. To change this setting, go to Settings > Display & Brightness > Auto-Lock. EU / UK Compliance Apple Inc. hereby declares that this wireless device is in compliance with Directive 2014/53/EU and Radio Equipment Regulations 2017. A copy of the Declaration of Conformity is available at /euro/compliance. Apple’s EU representative is Apple Distribution International Ltd., Hollyhill Industrial Estate, Cork, Ireland. Apple’s UK representative is Apple UK Ltd., 2 Furzeground Way, Stockley Park, Middlesex, UB11 1BB. Use Restriction This device is restricted to indoor use when operating in the 5150 to 5350 MHz frequency range. This restriction applies in: AT, BE, BG, CH, CY, CZ, DE, DK, EE, EL, ES, FI, FR, HR, HU, IE, IS, IT, LI, LT, LU, LV, MT, NL, NO, PL, PT,RO, SE, SI, SK, TR, UA, UK(NI).Questo manuale d’istruzione è fornito da trovaprezzi.it. Scopri tutte le offerte per Apple iPad 9 10.2" (2021) 64GB ocerca il tuo prodotto tra lemigliori offerte di TabletQuesto manuale d’istruzione è fornito da trovaprezzi.it. Scopri tutte le offerte per Apple iPad 10 10.9" (2022) 64GBo cerca il tuo prodotto tra le migliori offerte di TabletDisposal and Recycling InformationThe symbol above means that according to local laws and regulations your product and/or its battery shall be disposed of separately from household waste. When this product reaches its end of life, take it to a collection point designated by local authorities. The separate collection and recycling of your product and/or its battery at the time of disposal will help conserve natural resources and ensure that it is recycled in a manner that protects human health and the environment. For information about Apple’s recycling program, recycling collection points, restricted substances, and other environmental initiatives, visit /environment.© 2021 Apple Inc. All rights reserved. Apple, the Apple logo, iPad, and iPad Air are trademarks of Apple Inc., registered in the U.S. and other countries. Apple Books is a trademark of Apple Inc. Apple Store is a service mark of Apple Inc., registered in the U.S. and other countries. ENERGY STAR and the ENERGY STAR mark are registered trademarks owned by the U.S. Environmental Protection Agency. Printed in XXXX. 034-04702-A。
NFC果汁产品手册
内部培训资料
24
问 答
1、与市场上常见的100%橙汁/苹果汁相比，本产品有什 么不同？
答： • 市场上大多数的100%果汁都是复原果汁，用价格相对便宜的浓缩果汁加水调配， 复原而成的饮料。
• 而我们的产品为NFC果汁，即非复原果汁。原料不是浓缩果汁，而是用鲜橙、鲜苹
果直接榨汁，不去浓缩，也不去加水复原，更不会加香精和食品添加剂，尽可能的 保持新鲜水果榨汁后的原始天然状态、其营养成分和风味。 • 完全可以与自家压榨的果汁相媲美。
美国农业部橙汁分级标准
<United States Standards for Grades of Orange Juice>
内部培训资料
3
17.5°
对水果理想糖酸比的追求 农夫山泉辛勤劳作的符号
农夫山泉选用的橙子符合理想糖酸比 甜得可口 酸得愉悦 17.5°NFC橙汁 糖酸比标准值范围： 13.5-20 糖酸比产品实测平均值：约 17.5
• 最大程度上保留了果汁的口感，避免营
养物质和香味成分被高温破坏。
内部培训资料
17
瞬时杀菌技术
• 瞬时（秒级）杀菌技术 • 杀灭果汁中可能的微生物
• 同时最大限度保留营养与新鲜风味
管式杀菌设备
内部培训资料
18
无菌冷灌装
将『无菌的产品液』在『无菌的环境』 下使用『无菌的容器』进行『低温』 充填、密封。
维生素与矿物质
能量 胡萝卜素 钾 维生素C 总维生素A 磷 钙 镁 碳水化合物
钠 蛋白质 膳食纤维 维生素E 灰分 铁 硒 尼克酸 脂肪
202 kJ 160 μ g 159 mg 33 mg 27 μ g 22 mg 20 mg 14 mg 11.1 g
欧盟苹果汁标准
Reference Guideline for Apple JuiceIntroductionThis reference guideline seeks to define various acceptability parameters for apple juice.The parameters are listed under 2 sections:∙Section A contains various parameters that characterise the absolute quality requirements. They are considered as being mandatory for all apple juices marketed in the EU.∙Section B contains various criteria relevant to the evaluation of identity and authenticity. It also contains some less critical quality criteria. It is crucial for users of this guideline to understand that a valid conclusion, regarding the authenticity of a particular sample, can only be reached providing the whole analytical picture has been subject to expert interpretation. If some parameters do not fall within the values quoted in Section B this does not mean, automatically, that the sample is adulterated.The values and comments in this guideline are based on pure, authentic juices, without permitted ingredients and/or additives, exhibiting the characteristic colour and flavour of the named fruit.Apple juice/purée is obtained, by definition of the EC Directive from mature and sound fruit by mechanical processes and is treated by physical means and/or diffusion processes provided that the concentrated juice thus obtained show the same organoleptical and analytical characteristics as the product obtained by mechanical processes only.It is understood that:- apple juice is made from fruit of Malus x domestica Borkh.- apple juice can be cloudy or clear.- for the fruit juice industry mainly juice (purée to a lesser extend) is processed. Therefore, the indicated values refer to litres.- only the treatments and processes regulated by the Fruit Juice Directive (see annex 8.1) are permitted.- for the reconstitution of concentrated fruit juices potable water should be used. For more information see Chapter5.3.a under specific comments.- the use of additives is regulated by horizontal EU legislation. The details are listed in annex 8.6.Various types and origins of fruit of industrial significance were subject to comprehensive analysis to provide the values found in this guideline. To help in their interpretation please read carefully the associated Commentary Notes.A. Absolute quality requirementsB. Further criteria for evaluation of identity and authenticityThe B-criteria are not a set of standards. If the result of any analysis falls outside the given values, the conclusion should not automatically be drawn that the product is questionable. For a balanced interpretation it is necessary to consult the General Comments and the Specific comments.。
95_2_EC 食品添加剂的指令
This document is meant purely as a documentation tool and the institutions do not assume any liability for its contents ►B EUROPEAN PARLIAMENT AND COUNCIL DIRECTIVE No 95/2/ECof 20 February 1995on food additives other than colours and sweeteners (OJ L 61, 18.3.1995, p. 1)Amended by:Official Journal No page date ►M1 Directive 96/85/EC of the European Parliament and of the Council of19 December 1996 L 86 4 28.3.1997 ►M2 Directive 98/72/EC of the European Parliament and of the Council of15 October 1998 L 295 18 4.11.1998 ►M3 Directive 2001/5/EC of the European Parliament and of the Council of12 February 2001 L 55 59 24.2.2001 ►M4 Directive 2003/52/EC of the European Parliament and of the Council of 18 June 2003L 178 23 17.7.2003 ►M5 Regulation (EC) No 1882/2003 of the European Parliament and of the Council of 29 September 2003L 284 1 31.10.2003 ►M6 Directive 2003/114/EC of the European Parliament and of the Council of 22 December 2003L 24 58 29.1.2004 ►M7 Directive 2006/52/EC of the European Parliament and of the Council of 5 July 2006L 204 10 26.7.2006 ►M8 Commission Directive 2010/69/EU of 22 October 2010 L 279 22 23.10.2010Corrected by: ►C1 Corrigendum, OJ L 248, 14.10.1995, p. 60 (95/2/EC) ►C2 Corrigendum, OJ L 78, 17.3.2007, p. 32 (2006/52/EC)EUROPEAN PARLIAMENT AND COUNCIL DIRECTIVENo 95/2/ECof 20 February 1995on food additives other than colours and sweetenersTHE EUROPEAN PARLIAMENT AND THE COUNCIL OF THE EUROPEAN UNION,Having regard to the Treaty establishing the European Community, and in particular Article 100a thereof,Having regard to the proposal from the Commission (1),Having regard to the opinion of the Economic and Social Committee (2),Acting in accordance with the procedure laid down in Article 189b of the Treaty (3),Having regard to the Council Directive 89/107/EEC of 21 December 1988 on the approximation of the laws of the Member States concerning food additives authorized for use in foodstuffs intended for human consumption (4), and in particular Article 3 (2) thereof,Whereas differences between national laws relating to preservatives, antioxidants and other additives and their conditions of use hinder the free movement of foodstuffs; whereas this may create conditions of unfair competition;Whereas the prime consideration for any rules on these food additives and their conditions of use should be the need to protect the consumer;Whereas it is generally recognized that unprocessed foodstuffs and certain other foodstuffs should be free from food additives;Whereas, having regard to the most recent scientific and toxicological information on these substances, some of them are to be permitted only for certain foodstuffs and under certain conditions of use;Whereas it is necessary to lay down strict rules for the use of food additives in infant formulae, follow-on formulae and weaning foods, as referred to in Council Directive 89/398/EEC of 3 May 1989 on the approximation of the laws of the Member States relating to foodstuffs intended for particular nutritional uses (5), and in particular Article 4 (1)(e) thereof;(1) OJ No C 206, 13. 8. 1992, p. 12, and OJ No C 189, 13. 7. 1993, p. 11.(2) OJ No C 108, 19. 4. 1993, p. 26.(3) Opinion of the European Parliament of 26 May 1993 (OJ No C 176, 28. 6.1993, p. 117), confirmed on 2 December 1993 (OJ No C 342, 20. 12. 1993), common position of the Council of 10 March 1994 (OJ No C 172, 24. 6.1994, p. 4) and decision of the European Parliament of 16 November 1994Whereas this Directive is not intended to affect rules relating tosweeteners and colours;Whereas, pending specific provisions pursuant to Council Directive91/414/EEC of 15 July 1991 concerning the placing of plant protectionproducts on the market (1), and pursuant to Council Directive90/642/EEC of 27 November 1990 on the fixing of maximum levelsfor pesticide residues in and on certain products of plant origin,including fruit and vegetables (2), certain substances belonging to thiscategory are provisionally covered by this Directive;Whereas the Commission is to adapt Community provisions to accordwith the rules laid down in this Directive;Whereas the Scientific Committee for Food has been consulted for thosesubstances which are not yet the subject of a Community provision;Whereas it is necessary to include in this Directive specific provisionsconcerning additives referred to in other Community provisions;Whereas it is desirable that when a decision is taken on whether aparticular foodstuff belongs to a certain category of foods, the consultation of the Standing Committee for Foodstuffs procedure is followed;Whereas modifications of existing purity criteria for food additives otherthan colours and sweeteners and new specifications for those where nopurity criteria exist will be adopted in accordance with the procedurelaid down in Article 11 of Directive 89/107/EEC;Whereas the Scientific Committee for Food has not yet given anopinion on flour treatment agents; whereas those agents will be thesubject of a separate Directive;(3),Whereas this Directive replaces Directives 64/54/EEC70/357/EEC (4), 74/329/EEC (5) and 83/463/EEC (6); whereas thoseDirectives are hereby repealed,HAVE ADOPTED THIS DIRECTIVE:Article 1▼M21. This Directive is a specific Directive forming a part of the comprehensive Directive, within the meaning of Article 3 of Directive89/107/EEC, and applies to additives other than colours and sweeteners.It does not apply to enzymes other than those mentioned in theAnnexes,(1) OJ No L 230, 19. 8. 1991, p. 1. Directive as last amended by CommissionRegulation (EEC) No 3600/92 (OJ No L 366, 15. 12. 1992, p. 10).(2) OJ No L 350, 14. 12. 1990, p. 71.(3) OJ No 12, 27. 1. 1964, p. 161/64.42. Only additives which satisfy the requirements laid down by theScientific Committee for Food may be used in foodstuffs.thisDirective:ofpurposethe3. For(a) ‘preservatives’ are substances which prolong the shelf-life offoodstuffs by protecting them against deterioration caused bymicro-organisms;(b) ‘antioxidants’ are substances which prolong the shelf-life offoodstuffs by protecting them against deterioration caused byoxidation, such as fat rancidity and colour changes;▼M7(c) ‘carriers’, including carrier solvents, are substances used todissolve, dilute, disperse or otherwise physically modify a foodadditive or flavouring without altering its function (and withoutexerting any technological effect themselves) in order to facilitateits handling, application or use;▼B(d) ‘acids’ are substances which increase the acidity of a foodstuffand/or impart a sour taste to it;(e) ‘acidity regulators’ are substances which alter or control the acidityor alkalinity of a foodstuff;(f) ‘anti-caking agents’ are substances which reduce the tendency ofindividual particles of a foodstuff to adhere to one another;(g) ‘anti-foaming agents’ are substances which prevent or reducefoaming;(h) ‘bulking agents’ are substances which contribute to the volume of afoodstuff without contributing significantly to its available energyvalue;(i) ‘emulsifiers’ are substances which make it possible to form ormaintain a homogenous mixture of two or more immisciblephases such as oil and water in a foodstuff;(j) ‘emulsifying salts’ are substances which convert proteins contained in cheese into a dispersed form and thereby bring about homogenous distribution of fat and other components;(k) ‘firming agents’ are substances which make or keep tissues of fruit or vegetables firm or crisp, or interact with gelling agents toproduce or strengthen a gel;(l) ‘flavour enhancers’ are substances which enhance the existing taste and/or odour of a foodstuff;(m) ‘foaming agents’ are substances which make it possible to form a homogenous dispersion of a gaseous phase in a liquid or solidfoodstuff;(o) ‘glazing agents’ (including lubricants) are substances which, when applied to the external surface of a foodstuff, impart a shinyappearance or provide a protective coating;(p) ‘humectants’ are substances which prevent foodstuffs from drying out by counteracting the effect of an atmosphere having a lowdegree of humidity, or promote the dissolution of a powder in anaqueous medium;(q) ‘modified starches’ are substances obtained by one or more chemical treatments of edible starches, which may haveundergone a physical or enzymatic treatment, and may be acid oralkali thinned or bleached;(r) ‘packaging gases’ are gases other than air, introduced into a container before, during or after the placing of a foodstuff in thatcontainer;(s) ‘propellants’ are gases other than air which expel a foodstuff froma container;(t) ‘raising agents’ are substances or combinations of substances which liberate gas and thereby increase the volume of a dough or a batter;(u) ‘sequestrants’ are substances which form chemical complexes with metallic ions;▼M6(v) ‘stabilisers’ are substances which make it possible to maintain the physico-chemical state of a foodstuff; stabilisers include substanceswhich enable the maintenance of a homogenous dispersion of twoor more immiscible substances in a foodstuff, substances whichstabilise, retain or intensify an existing colour of a foodstuff andsubstances which increase the binding capacity of the food,including the formation of cross-links between proteins enablingthe binding of food pieces into re-constituted food;▼B(w) ‘thickeners’ are substances which increase the viscosity of a foodstuff.thanaresubstanceswhichemulsifiers4. Flourothertreatmentagentsare added to flour or dough to improve its baking quality.5. For the purposes of this Directive the following are not consideredas food additives:(a) substances used for treatment of drinking water as provided for inDirective 80/778/EEC (1);(b) products containing pectin and derived from dried apple pomace orpeel of citrus fruits, or from a mixture of both, by the action ofdilute acid followed by partial neutralization with sodium orpotassium salts (‘liquid pectin’);(c) chewing gum bases;(d) white or yellow dextrin, roasted or dextrinated starch, starchmodified by acid or alkali treatment, bleached starch, physicallymodified starch and starch treated by amylolitic enzymes;(e) ammonium chloride;(f) blood plasma, edible gelatin, protein hydrolysates and their salts,milk protein and gluten;(g) amino acids and their salts other than glutamic acid, glycine,cysteine and cystine and their salts and having no additive function;(h) caseinates and casein;(i) inulin.Article 2▼M21. Only substances listed in Annexes I, III, IV and V may be used infoodstuffs for the purposes mentioned in Article 1(3) and Article 1(4),2. Food additives listed in Annex I are permitted in foodstuffs, forthe purposes mentioned in Article 1(3) and Article 1(4), with theexception of those foodstuffs listed in Annex II, following the‘quantum satis’ principle,▼B3. Except where specifically provided for, paragraph 2 does notapply to:(a) — unprocessed foodstuffs,— honey as defined in Directive 74/409/EEC (1)— non-emulsified oils and fats of animal or vegetable origin,— butter,▼M2— pasteurised and sterilised (including UHT) milk (including plain, skimmed and semi-skimmed) and plain pasteurised cream,▼B— unflavoured, live fermented milk products,— natural mineral water as defined in Directive 80/777/EEC (2) and spring water,— coffee (excluding flavoured instant coffee) and coffee extracts,— unflavoured leaf tea,— sugars as defined in Directive 73/437/EEC (1),▼M2— dry pasta, excluding gluten-free and/or pasta intended for hypoproteic diets, in accordance with Directive 89/398/EEC,▼B— natural unflavoured buttermilk (excluding sterilized buttermilk).Within the meaning of this Directive, the term ‘unprocessed’ meansnot having undergone any treatment resulting in a substantialchange in the original state of the foodstuffs; however, thefoodstuffs may have been, for example, divided, parted, severed,boned, minced, skinned, pared, peeled, ground, cut, cleaned,trimmed, deep-frozen or frozen, chilled, milled or husked, packedor unpacked;(b) foods for infants and young children as referred to in Directive89/398/EEC, including foods for infants and young children notin good health; these foodstuffs are subject to the provisions ofAnnex VI;(c) the foodstuffs listed in Annex II, which may contain only thoseadditives referred to in that Annex and those additives referred toin Annexes III and IV under the conditions specified therein.4. Additives listed in Annexes III and IV may only be used in thefoodstuffs referred to in those Annexes and under the conditionsspecified therein.5. Only those additives listed in Annex V may be used as carriers orcarrier solvents for food additives and must be used under theconditions specified therein.6. The provisions of this Directive shall also apply to the corresponding foodstuffs intended for particular nutritional uses inaccordance with Directive 89/398/EEC.7. Maximum levels indicated in the Annexes refer to foodstuffs asmarketed, unless otherwise stated.8. In the Annexes to this Directive, ‘quantum satis’ means that nomaximum level is specified. However, additives shall be used inaccordance with good manufacturing practice, at a level not higherthan is necessary to achieve the intended purpose and provided thatthey do not mislead the consumer.Article 3▼M6additivepermissible:isfoodapresence1. Theof(a) in a compound foodstuff other than one mentioned in Article 2(3),to the extent to which the food additive is permitted in one of theingredients of the compound foodstuff;(b) in a foodstuff where a flavouring has been added, to the extent towhich the food additive is permitted in the flavouring in compliancewith this Directive and has been carried over to the foodstuff via theflavouring, provided the food additive has no technological functionin the final foodstuff; or(c) if the foodstuff is destined to be used solely in the preparation of acompound foodstuff and to an extent such that the compoundfoodstuff conforms to the provisions of this Directive.▼Binfantformulae,formulaefollow-onto2. Paragraphapply1doesnotand►M7 processed cereal-based foods and baby foods ◄, as referred▼M63. The level of additives in flavourings shall be limited to theminimum necessary to guarantee the safety and quality of flavouringsand to facilitate their storage. Furthermore, the presence of additives inflavourings must not mislead consumers or present a hazard to theirhealth. If the presence of an additive in a foodstuff, as a consequence ofadding flavourings, has a technological function in the foodstuff, it shallbe considered as an additive of the foodstuff and not as an additive ofthe flavouring.▼BArticle 4This Directive shall apply without prejudice to specific Directivespermitting additives listed in the Annexes to be used as sweeteners orcolours.Article 5Where necessary, it may be decided by the procedure laid down inArticle 6 of this Directive:— whether a particular foodstuff not categorized at the moment this Directive was adopted belongs to a category of foodstuffs referred toin Article 2 or in one of the Annexes, or— whether a food additive listed in the Annexes and authorized at ‘quantum satis’ is used in accordance with the criteria referred toin Article 2, or— whether a substance is a food additive within the meaning of Article 1.▼M5Article 6theStandingCommitteeonbyassisted1. ThebeCommissionshallthe Food Chain and Animal Health, set up by Article 58 of Regulation(EC) No 178/2002 (1), hereinafter referred to as ‘the Committee’.2. Where reference is made to this Article, Articles 5 and 7 ofDecision 1999/468/EC (1) shall apply, having regard to the provisionsof Article 8 thereof.The period laid down in Article 5(6) of Decision 1999/468/EC shall beset at three months.rulesprocedure.itsofadoptCommittee3. Theshall▼BArticle 7Member States shall, within three years of the entry into force of thisDirective, establish systems to monitor the consumption and use of foodadditives and report their findings to the Commission.The Commission shall report to the European Parliament and theCouncil within five years of the entry into force of this Directive onthe changes which have taken place in the food additives market, thelevels of use and consumption.In accordance with the general criteria in point 4 of Annex II toDirective 89/107/EEC, within five years of the entry into force of thisDirective, the Commission shall review the conditions of use referred toin this Directive, and propose amendments where necessary.Article 8and83/463/EEC74/329/EEC70/357/EEC,1. Directives64/54/EEC,are hereby repealed.2. References to these repealed Directives and to the purity criteriafor certain food additives referred to in them shall henceforth beconstrued as references to this Directive.Article 9Member States shall bring into force the laws, regulations and administrative provisions necessary to comply with this Directive not later than25 September 1996 in order to:— allow, by 25 September 1996 at the latest, trade in and use of products conforming to this Directive,— prohibit by 25 March 1997 at the latest, trade in and use of products not conforming to this Directive; products put on the market orlabelled before that date which do not comply with this Directivemay, however, be marketed until stocks are exhausted.They shall forthwith inform the Commission thereof.1When Member States adopt these measures, they shall contain a reference to this Directive or shall be accompanied by such reference on the occasion of their official publication. The methods of making such reference shall be laid down by the Member States.Article 10This Directive shall enter into force on the seventh day following that of its publication in the Official Journal of the European Communities.Article 11This Directive is addressed to the Member States.ANNEX IFOOD ADDITIVES GENERALLY PERMITTED FOR USE IN FOODSTUFFS NOT REFERRED TO IN ARTICLE 2 (3) Note1. Substances on this list may be added to all foodstuffs with the exception ofthose referred to in Article 2 (3) following the quantum satis principle.▼M62. The substances listed under numbers E 407, E 407a and E 440 may bestandardised with sugars, on condition that this is stated in addition to thenumber and designation.▼B3. Explanation of symbols used:* The substances E 290, E 938, E 939, E 941, E 942, E 948 and►M3 E949 ◄ may also be used in the foodstuffs referred to in Article 2 (3).# The substances E 410, E 412, E 415 and E 417 may not be used toproduce dehydrated foodstuffs intended to rehydrate on ingestion.▼M74. The substances listed under numbers E 400, E 401, E 402, E 403, E 404, E406, E 407, E 407a, E 410, E 412, E 413, E 414, E 415, E 417, E 418 and E440 may not be used in jelly mini-cups, defined, for the purpose of thisDirective, as jelly confectionery of a firm consistence, contained in semi-rigid mini-cups or mini-capsules, intended to be ingested in a single bite byexerting pressure on the mini-cups or mini-capsule to project the confectionery into the mouth.▼B▼M6▼B▼M1▼M7▼B▼M6▼M2▼M6▼B▼M2▼M3▼M2▼B▼M2(1) May be used only as a flour treatment agent.ANNEX IIFOODSTUFFS IN WHICH A LIMITED NUMBER OF ADDITIVES OF ANNEX I MAY BEUSED▼M6▼B▼M2▼B▼B▼B▼B ▼M6▼B▼M2▼B▼B▼M2▼M8▼B(1) OJ No L 228, 16. 8. 1973, p. 23.Cocoa and chocolate products energy-reduced or with no added sugars are not covered by Annex II.(2) OJ No L 244, 30. 9. 1993, p. 23.(3) OJ No L 205, 13. 8. 1979, p. 5.(4) OJ No L 24, 30. 1. 1976, p. 49.(5) OJ No L 84, 27. 3. 1987, p. 1.(6) OJ No L 373, 31. 12. 1988, p. 59.(7) OJ No L 231, 13. 8. 1992, p. 1.(8) OJ No L 176, 3. 7. 1984, p. 6.ANNEX IIICONDITIONALLY PERMITTED PRESERVATIVES ANDANTIOXIDANTSPART ASorbates, benzoates and p-hydroxybenzoates▼M7▼B(1) Benzoic acid may be present in certain fermented products resulting from the fermentation process following good manufacturing practice.Note1. The levels of all substances mentioned above are expressed as the free acid.2. The abbreviations used in the table mean the following:— Sa + Ba: Sa and Ba used singly or in combination— Sa + PHB: Sa and PHB used singly or in combination— Sa + Ba + PHB: Sa, Ba and PHB used singly or in combination.3. The maximum levels of use indicated refer to foodstuffs ready forconsumption prepared following manufacturers' instructions.▼M2▼B▼M7▼B▼B▼M2▼M7▼M6▼M7▼M8▼B( 1 ) This entry does not include dairy-based drinks. ( 2 ) OJ No L 84, 27. 3. 1987, p. 1. ( 3) OJ No L 186, 30. 6. 1989, p. 27. ►M7 ( 4 ) Directive 2002/46/EC of the European Parliament and of the Council (OJ L 183, 12.7.2002, p. 51). ◄ ►M7 ( 5) Commission Directive 1999/21/EC (OJ L 91, 7.4.1999, p. 29). ◄ PART BSulphur dioxide and sulphitesNote1. Maximum levels are expressed as SO 2 in mg/kg or mg/l as appropriate andrelate to the total quantity, available from all sources. 2. An SO 2 content of not more than 10 mg/kg or 10 mg/l is not considered tobe present.▼B▼B▼M7▼M8▼B(1) In edible parts.PART COther preservatives▼M2▼M8▼B▼M8▼B►M8(1) This substance may be present in certain cheeses as a result of fermentation process. ◄(a) When labelled ‘for food use’, nitrite may be sold only in a mixture with salt or a salt substitute.(b) Fo-value 3 is equivalent to 3 minutes heating at 121o C (reduction of the bacterial load of one billion spores in each 1 000 cans toone spore in a thousand cans).(c) Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acidenvironment.1 Meat products are immersed in curing solution containing nitrites and/or nitrates, salt and other components. The meat products mayundergo further treatments e.g. smoking.1.1 Meat is injected with curing solution followed by immersion curing for 3 to 10 days. The immersion brine solution also includesmicrobiological starter cultures.1.2 Immersion cured for 3 to 5 days. Product is not heat-treated and has a high water activity.1.3 Immersion cured for at least4 days and pre-cooked.1.4 Meat is injected with curing solution followed by immersion curing. Curing time is 14 to 21 days followed by maturation in cold-smoke for 4 to 5 weeks.1.5 Immersion cured for 4 to 5 days at 5 to 7o C, matured for typically 24 to 40 hours at 22o C, possibly smoked for 24 hrs at 20 to 25o Cand stored for 3 to 6 weeks at 12 to 14o C.1.6 Curing time depending on the shape and weight of meat pieces for approximately 2 days/kg followed by stabilisation/maturation.2 Dry curing process involves dry application of curing mixture containing nitrites and/or nitrates, salt and other components to thesurface of the meat followed by a period of stabilisation/maturation. The meat products may undergo further treatments e.g. smoking.2.1 Dry curing followed by maturation for at least 4 days.2.2 Dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.2.3 Dry cured for 10 to 15 days followed by a 30 to 45 day stabilisation period and a maturation period of at least 2 months.2.4 Dry cured for 3 days + 1 day/kg followed by a 1 week post-salting period and an ageing/ripening period of 45 days to 18 months.2.5 Curing time depending on the shape and weight of meat pieces for approximately 10 to 14 days followed by stabilisation/maturation.3 Immersion and dry cured processes used in combination or where nitrite and/or nitrate is included in a compound product or wherethe curing solution is injected into the product prior to cooking. The products may undergo further treatments e.g. smoking.3.1 Dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape andweight of meat pieces for approximately 14 to 35 days followed by stabilisation/maturation.3.2 Injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hours.3.3 Product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.3.4 Maturation period of at least 30 days.3.5 Dried product cooked to 70o C followed by 8 to 12 day drying and smoking process. Fermented product subject to 14 to 30 daythree-stage fermentation process followed by smoking.3.6 Raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18 to 22o C or lower (10 to12o C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7.▼M2▼B▼M6▼B(1) Propionic acid and its salts may be present in certain fermented products resulting from the fermentation process following goodmanufacturing practice.►M6(2) Council Regulation (EC) No 1493/1999 of 17 May 1999 on the common organisation of the market in wine (OJ L 179,14.7.1999, p.1). Regulation as last amended by Commission Regulation (EC) No 1795/2003 (OJ L 262, 14.10.2003, p. 1).(3) Commission Regulation (EC) No 1622/2000 of 24 July 2000 laying down certain detailed rules for implementing Regulation (EC) No1493/1999 on the common organisation of the market in wine and establishing a Community code of oenological practices andprocesses (OJ L 194, 31.7.2000, p.1). Regulation as last amended by Regulation (EC) No 1410/2003 (OJ L 201, 8.8.2003, p. 9). ◄PART DOther antioxidantsNote►M7The * in the table refers to the proportionality rule: when combinations of gallates, TBHQ, BHA and BHT are used, the individual levels must be reduced proportionally. ◄▼M7▼C2▼B▼M7ANNEX IVOTHER PERMITTED ADDITIVESThe maximum levels of use indicated refer to foodstuffs ready for consumption prepared following manufacturers' instructions.▼M2▼B▼M2▼M2▼M6▼M2▼B▼M7▼B▼M7▼M8。
Glider Flying Handbook说明书
Glider Flying Handbook2013U.S. Department of TransportationFEDERAL AVIATION ADMINISTRATIONFlight Standards Servicei iPrefaceThe Glider Flying Handbook is designed as a technical manual for applicants who are preparing for glider category rating and for currently certificated glider pilots who wish to improve their knowledge. Certificated flight instructors will find this handbook a valuable training aid, since detailed coverage of aeronautical decision-making, components and systems, aerodynamics, flight instruments, performance limitations, ground operations, flight maneuvers, traffic patterns, emergencies, soaring weather, soaring techniques, and cross-country flight is included. Topics such as radio navigation and communication, use of flight information publications, and regulations are available in other Federal Aviation Administration (FAA) publications.The discussion and explanations reflect the most commonly used practices and principles. Occasionally, the word “must” or similar language is used where the desired action is deemed critical. The use of such language is not intended to add to, interpret, or relieve a duty imposed by Title 14 of the Code of Federal Regulations (14 CFR). Persons working towards a glider rating are advised to review the references from the applicable practical test standards (FAA-G-8082-4, Sport Pilot and Flight Instructor with a Sport Pilot Rating Knowledge Test Guide, FAA-G-8082-5, Commercial Pilot Knowledge Test Guide, and FAA-G-8082-17, Recreational Pilot and Private Pilot Knowledge Test Guide). Resources for study include FAA-H-8083-25, Pilot’s Handbook of Aeronautical Knowledge, FAA-H-8083-2, Risk Management Handbook, and Advisory Circular (AC) 00-6, Aviation Weather For Pilots and Flight Operations Personnel, AC 00-45, Aviation Weather Services, as these documents contain basic material not duplicated herein. All beginning applicants should refer to FAA-H-8083-25, Pilot’s Handbook of Aeronautical Knowledge, for study and basic library reference.It is essential for persons using this handbook to become familiar with and apply the pertinent parts of 14 CFR and the Aeronautical Information Manual (AIM). The AIM is available online at . The current Flight Standards Service airman training and testing material and learning statements for all airman certificates and ratings can be obtained from .This handbook supersedes FAA-H-8083-13, Glider Flying Handbook, dated 2003. Always select the latest edition of any publication and check the website for errata pages and listing of changes to FAA educational publications developed by the FAA’s Airman Testing Standards Branch, AFS-630.This handbook is available for download, in PDF format, from .This handbook is published by the United States Department of Transportation, Federal Aviation Administration, Airman Testing Standards Branch, AFS-630, P.O. Box 25082, Oklahoma City, OK 73125.Comments regarding this publication should be sent, in email form, to the following address:********************************************John M. AllenDirector, Flight Standards Serviceiiii vAcknowledgmentsThe Glider Flying Handbook was produced by the Federal Aviation Administration (FAA) with the assistance of Safety Research Corporation of America (SRCA). The FAA wishes to acknowledge the following contributors: Sue Telford of Telford Fishing & Hunting Services for images used in Chapter 1JerryZieba () for images used in Chapter 2Tim Mara () for images used in Chapters 2 and 12Uli Kremer of Alexander Schleicher GmbH & Co for images used in Chapter 2Richard Lancaster () for images and content used in Chapter 3Dave Nadler of Nadler & Associates for images used in Chapter 6Dave McConeghey for images used in Chapter 6John Brandon (www.raa.asn.au) for images and content used in Chapter 7Patrick Panzera () for images used in Chapter 8Jeff Haby (www.theweatherprediction) for images used in Chapter 8National Soaring Museum () for content used in Chapter 9Bill Elliot () for images used in Chapter 12.Tiffany Fidler for images used in Chapter 12.Additional appreciation is extended to the Soaring Society of America, Inc. (), the Soaring Safety Foundation, and Mr. Brad Temeyer and Mr. Bill Martin from the National Oceanic and Atmospheric Administration (NOAA) for their technical support and input.vv iPreface (iii)Acknowledgments (v)Table of Contents (vii)Chapter 1Gliders and Sailplanes ........................................1-1 Introduction....................................................................1-1 Gliders—The Early Years ..............................................1-2 Glider or Sailplane? .......................................................1-3 Glider Pilot Schools ......................................................1-4 14 CFR Part 141 Pilot Schools ...................................1-5 14 CFR Part 61 Instruction ........................................1-5 Glider Certificate Eligibility Requirements ...................1-5 Common Glider Concepts ..............................................1-6 Terminology...............................................................1-6 Converting Metric Distance to Feet ...........................1-6 Chapter 2Components and Systems .................................2-1 Introduction....................................................................2-1 Glider Design .................................................................2-2 The Fuselage ..................................................................2-4 Wings and Components .............................................2-4 Lift/Drag Devices ...........................................................2-5 Empennage .....................................................................2-6 Towhook Devices .......................................................2-7 Powerplant .....................................................................2-7 Self-Launching Gliders .............................................2-7 Sustainer Engines .......................................................2-8 Landing Gear .................................................................2-8 Wheel Brakes .............................................................2-8 Chapter 3Aerodynamics of Flight .......................................3-1 Introduction....................................................................3-1 Forces of Flight..............................................................3-2 Newton’s Third Law of Motion .................................3-2 Lift ..............................................................................3-2The Effects of Drag on a Glider .....................................3-3 Parasite Drag ..............................................................3-3 Form Drag ...............................................................3-3 Skin Friction Drag ..................................................3-3 Interference Drag ....................................................3-5 Total Drag...................................................................3-6 Wing Planform ...........................................................3-6 Elliptical Wing ........................................................3-6 Rectangular Wing ...................................................3-7 Tapered Wing .........................................................3-7 Swept-Forward Wing ..............................................3-7 Washout ..................................................................3-7 Glide Ratio .................................................................3-8 Aspect Ratio ............................................................3-9 Weight ........................................................................3-9 Thrust .........................................................................3-9 Three Axes of Rotation ..................................................3-9 Stability ........................................................................3-10 Flutter .......................................................................3-11 Lateral Stability ........................................................3-12 Turning Flight ..............................................................3-13 Load Factors .................................................................3-13 Radius of Turn ..........................................................3-14 Turn Coordination ....................................................3-15 Slips ..........................................................................3-15 Forward Slip .........................................................3-16 Sideslip .................................................................3-17 Spins .........................................................................3-17 Ground Effect ...............................................................3-19 Chapter 4Flight Instruments ...............................................4-1 Introduction....................................................................4-1 Pitot-Static Instruments ..................................................4-2 Impact and Static Pressure Lines................................4-2 Airspeed Indicator ......................................................4-2 The Effects of Altitude on the AirspeedIndicator..................................................................4-3 Types of Airspeed ...................................................4-3Table of ContentsviiAirspeed Indicator Markings ......................................4-5 Other Airspeed Limitations ........................................4-6 Altimeter .....................................................................4-6 Principles of Operation ...........................................4-6 Effect of Nonstandard Pressure andTemperature............................................................4-7 Setting the Altimeter (Kollsman Window) .............4-9 Types of Altitude ......................................................4-10 Variometer................................................................4-11 Total Energy System .............................................4-14 Netto .....................................................................4-14 Electronic Flight Computers ....................................4-15 Magnetic Compass .......................................................4-16 Yaw String ................................................................4-16 Inclinometer..............................................................4-16 Gyroscopic Instruments ...............................................4-17 G-Meter ........................................................................4-17 FLARM Collision Avoidance System .........................4-18 Chapter 5Glider Performance .............................................5-1 Introduction....................................................................5-1 Factors Affecting Performance ......................................5-2 High and Low Density Altitude Conditions ...........5-2 Atmospheric Pressure .............................................5-2 Altitude ...................................................................5-3 Temperature............................................................5-3 Wind ...........................................................................5-3 Weight ........................................................................5-5 Rate of Climb .................................................................5-7 Flight Manuals and Placards ..........................................5-8 Placards ......................................................................5-8 Performance Information ...........................................5-8 Glider Polars ...............................................................5-8 Weight and Balance Information .............................5-10 Limitations ...............................................................5-10 Weight and Balance .....................................................5-12 Center of Gravity ......................................................5-12 Problems Associated With CG Forward ofForward Limit .......................................................5-12 Problems Associated With CG Aft of Aft Limit ..5-13 Sample Weight and Balance Problems ....................5-13 Ballast ..........................................................................5-14 Chapter 6Preflight and Ground Operations .......................6-1 Introduction....................................................................6-1 Assembly and Storage Techniques ................................6-2 Trailering....................................................................6-3 Tiedown and Securing ................................................6-4Water Ballast ..............................................................6-4 Ground Handling........................................................6-4 Launch Equipment Inspection ....................................6-5 Glider Preflight Inspection .........................................6-6 Prelaunch Checklist ....................................................6-7 Glider Care .....................................................................6-7 Preventive Maintenance .............................................6-8 Chapter 7Launch and Recovery Procedures and Flight Maneuvers ............................................................7-1 Introduction....................................................................7-1 Aerotow Takeoff Procedures .........................................7-2 Signals ........................................................................7-2 Prelaunch Signals ....................................................7-2 Inflight Signals ........................................................7-3 Takeoff Procedures and Techniques ..........................7-3 Normal Assisted Takeoff............................................7-4 Unassisted Takeoff.....................................................7-5 Crosswind Takeoff .....................................................7-5 Assisted ...................................................................7-5 Unassisted...............................................................7-6 Aerotow Climb-Out ....................................................7-6 Aerotow Release.........................................................7-8 Slack Line ...................................................................7-9 Boxing the Wake ......................................................7-10 Ground Launch Takeoff Procedures ............................7-11 CG Hooks .................................................................7-11 Signals ......................................................................7-11 Prelaunch Signals (Winch/Automobile) ...............7-11 Inflight Signals ......................................................7-12 Tow Speeds ..............................................................7-12 Automobile Launch ..................................................7-14 Crosswind Takeoff and Climb .................................7-14 Normal Into-the-Wind Launch .................................7-15 Climb-Out and Release Procedures ..........................7-16 Self-Launch Takeoff Procedures ..............................7-17 Preparation and Engine Start ....................................7-17 Taxiing .....................................................................7-18 Pretakeoff Check ......................................................7-18 Normal Takeoff ........................................................7-19 Crosswind Takeoff ...................................................7-19 Climb-Out and Shutdown Procedures ......................7-19 Landing .....................................................................7-21 Gliderport/Airport Traffic Patterns and Operations .....7-22 Normal Approach and Landing ................................7-22 Crosswind Landing ..................................................7-25 Slips ..........................................................................7-25 Downwind Landing ..................................................7-27 After Landing and Securing .....................................7-27viiiPerformance Maneuvers ..............................................7-27 Straight Glides ..........................................................7-27 Turns.........................................................................7-28 Roll-In ...................................................................7-29 Roll-Out ................................................................7-30 Steep Turns ...........................................................7-31 Maneuvering at Minimum Controllable Airspeed ...7-31 Stall Recognition and Recovery ...............................7-32 Secondary Stalls ....................................................7-34 Accelerated Stalls .................................................7-34 Crossed-Control Stalls ..........................................7-35 Operating Airspeeds .....................................................7-36 Minimum Sink Airspeed ..........................................7-36 Best Glide Airspeed..................................................7-37 Speed to Fly ..............................................................7-37 Chapter 8Abnormal and Emergency Procedures .............8-1 Introduction....................................................................8-1 Porpoising ......................................................................8-2 Pilot-Induced Oscillations (PIOs) ..............................8-2 PIOs During Launch ...................................................8-2 Factors Influencing PIOs ........................................8-2 Improper Elevator Trim Setting ..............................8-3 Improper Wing Flaps Setting ..................................8-3 Pilot-Induced Roll Oscillations During Launch .........8-3 Pilot-Induced Yaw Oscillations During Launch ........8-4 Gust-Induced Oscillations ..............................................8-5 Vertical Gusts During High-Speed Cruise .................8-5 Pilot-Induced Pitch Oscillations During Landing ......8-6 Glider-Induced Oscillations ...........................................8-6 Pitch Influence of the Glider Towhook Position ........8-6 Self-Launching Glider Oscillations During Powered Flight ...........................................................8-7 Nosewheel Glider Oscillations During Launchesand Landings ..............................................................8-7 Tailwheel/Tailskid Equipped Glider Oscillations During Launches and Landings ..................................8-8 Aerotow Abnormal and Emergency Procedures ............8-8 Abnormal Procedures .................................................8-8 Towing Failures........................................................8-10 Tow Failure With Runway To Land and Stop ......8-11 Tow Failure Without Runway To Land BelowReturning Altitude ................................................8-11 Tow Failure Above Return to Runway Altitude ...8-11 Tow Failure Above 800' AGL ..............................8-12 Tow Failure Above Traffic Pattern Altitude .........8-13 Slack Line .................................................................8-13 Ground Launch Abnormal and Emergency Procedures ....................................................................8-14 Abnormal Procedures ...............................................8-14 Emergency Procedures .............................................8-14 Self-Launch Takeoff Emergency Procedures ..............8-15 Emergency Procedures .............................................8-15 Spiral Dives ..................................................................8-15 Spins .............................................................................8-15 Entry Phase ...............................................................8-17 Incipient Phase .........................................................8-17 Developed Phase ......................................................8-17 Recovery Phase ........................................................8-17 Off-Field Landing Procedures .....................................8-18 Afterlanding Off Field .............................................8-20 Off-Field Landing Without Injury ........................8-20 Off-Field Landing With Injury .............................8-20 System and Equipment Malfunctions ..........................8-20 Flight Instrument Malfunctions ................................8-20 Airspeed Indicator Malfunctions ..........................8-21 Altimeter Malfunctions .........................................8-21 Variometer Malfunctions ......................................8-21 Compass Malfunctions .........................................8-21 Glider Canopy Malfunctions ....................................8-21 Broken Glider Canopy ..........................................8-22 Frosted Glider Canopy ..........................................8-22 Water Ballast Malfunctions ......................................8-22 Retractable Landing Gear Malfunctions ..................8-22 Primary Flight Control Systems ...............................8-22 Elevator Malfunctions ..........................................8-22 Aileron Malfunctions ............................................8-23 Rudder Malfunctions ............................................8-24 Secondary Flight Controls Systems .........................8-24 Elevator Trim Malfunctions .................................8-24 Spoiler/Dive Brake Malfunctions .........................8-24 Miscellaneous Flight System Malfunctions .................8-25 Towhook Malfunctions ............................................8-25 Oxygen System Malfunctions ..................................8-25 Drogue Chute Malfunctions .....................................8-25 Self-Launching Gliders ................................................8-26 Self-Launching/Sustainer Glider Engine Failure During Takeoff or Climb ..........................................8-26 Inability to Restart a Self-Launching/SustainerGlider Engine While Airborne .................................8-27 Self-Launching Glider Propeller Malfunctions ........8-27 Self-Launching Glider Electrical System Malfunctions .............................................................8-27 In-flight Fire .............................................................8-28 Emergency Equipment and Survival Gear ...................8-28 Survival Gear Checklists ..........................................8-28 Food and Water ........................................................8-28ixClothing ....................................................................8-28 Communication ........................................................8-29 Navigation Equipment ..............................................8-29 Medical Equipment ..................................................8-29 Stowage ....................................................................8-30 Parachute ..................................................................8-30 Oxygen System Malfunctions ..................................8-30 Accident Prevention .....................................................8-30 Chapter 9Soaring Weather ..................................................9-1 Introduction....................................................................9-1 The Atmosphere .............................................................9-2 Composition ...............................................................9-2 Properties ....................................................................9-2 Temperature............................................................9-2 Density ....................................................................9-2 Pressure ...................................................................9-2 Standard Atmosphere .................................................9-3 Layers of the Atmosphere ..........................................9-4 Scale of Weather Events ................................................9-4 Thermal Soaring Weather ..............................................9-6 Thermal Shape and Structure .....................................9-6 Atmospheric Stability .................................................9-7 Air Masses Conducive to Thermal Soaring ...................9-9 Cloud Streets ..............................................................9-9 Thermal Waves...........................................................9-9 Thunderstorms..........................................................9-10 Lifted Index ..........................................................9-12 K-Index .................................................................9-12 Weather for Slope Soaring .......................................9-14 Mechanism for Wave Formation ..............................9-16 Lift Due to Convergence ..........................................9-19 Obtaining Weather Information ...................................9-21 Preflight Weather Briefing........................................9-21 Weather-ReIated Information ..................................9-21 Interpreting Weather Charts, Reports, andForecasts ......................................................................9-23 Graphic Weather Charts ...........................................9-23 Winds and Temperatures Aloft Forecast ..............9-23 Composite Moisture Stability Chart .....................9-24 Chapter 10Soaring Techniques ..........................................10-1 Introduction..................................................................10-1 Thermal Soaring ...........................................................10-2 Locating Thermals ....................................................10-2 Cumulus Clouds ...................................................10-2 Other Indicators of Thermals ................................10-3 Wind .....................................................................10-4 The Big Picture .....................................................10-5Entering a Thermal ..............................................10-5 Inside a Thermal.......................................................10-6 Bank Angle ...........................................................10-6 Speed .....................................................................10-6 Centering ...............................................................10-7 Collision Avoidance ................................................10-9 Exiting a Thermal .....................................................10-9 Atypical Thermals ..................................................10-10 Ridge/Slope Soaring ..................................................10-10 Traps ......................................................................10-10 Procedures for Safe Flying .....................................10-12 Bowls and Spurs .....................................................10-13 Slope Lift ................................................................10-13 Obstructions ...........................................................10-14 Tips and Techniques ...............................................10-15 Wave Soaring .............................................................10-16 Preflight Preparation ...............................................10-17 Getting Into the Wave ............................................10-18 Flying in the Wave .................................................10-20 Soaring Convergence Zones ...................................10-23 Combined Sources of Updrafts ..............................10-24 Chapter 11Cross-Country Soaring .....................................11-1 Introduction..................................................................11-1 Flight Preparation and Planning ...................................11-2 Personal and Special Equipment ..................................11-3 Navigation ....................................................................11-5 Using the Plotter .......................................................11-5 A Sample Cross-Country Flight ...............................11-5 Navigation Using GPS .............................................11-8 Cross-Country Techniques ...........................................11-9 Soaring Faster and Farther .........................................11-11 Height Bands ..........................................................11-11 Tips and Techniques ...............................................11-12 Special Situations .......................................................11-14 Course Deviations ..................................................11-14 Lost Procedures ......................................................11-14 Cross-Country Flight in a Self-Launching Glider .....11-15 High-Performance Glider Operations and Considerations ............................................................11-16 Glider Complexity ..................................................11-16 Water Ballast ..........................................................11-17 Cross-Country Flight Using Other Lift Sources ........11-17 Chapter 12Towing ................................................................12-1 Introduction..................................................................12-1 Equipment Inspections and Operational Checks .........12-2 Tow Hook ................................................................12-2 Schweizer Tow Hook ...........................................12-2x。
Native Instruments MASCHINE MIKRO MK3用户手册说明书
The information in this document is subject to change without notice and does not represent a commitment on the part of Native Instruments GmbH. The software described by this docu-ment is subject to a License Agreement and may not be copied to other media. No part of this publication may be copied, reproduced or otherwise transmitted or recorded, for any purpose, without prior written permission by Native Instruments GmbH, hereinafter referred to as Native Instruments.“Native Instruments”, “NI” and associated logos are (registered) trademarks of Native Instru-ments GmbH.ASIO, VST, HALion and Cubase are registered trademarks of Steinberg Media Technologies GmbH.All other product and company names are trademarks™ or registered® trademarks of their re-spective holders. Use of them does not imply any affiliation with or endorsement by them.Document authored by: David Gover and Nico Sidi.Software version: 2.8 (02/2019)Hardware version: MASCHINE MIKRO MK3Special thanks to the Beta Test Team, who were invaluable not just in tracking down bugs, but in making this a better product.NATIVE INSTRUMENTS GmbH Schlesische Str. 29-30D-10997 Berlin Germanywww.native-instruments.de NATIVE INSTRUMENTS North America, Inc. 6725 Sunset Boulevard5th FloorLos Angeles, CA 90028USANATIVE INSTRUMENTS K.K.YO Building 3FJingumae 6-7-15, Shibuya-ku, Tokyo 150-0001Japanwww.native-instruments.co.jp NATIVE INSTRUMENTS UK Limited 18 Phipp StreetLondon EC2A 4NUUKNATIVE INSTRUMENTS FRANCE SARL 113 Rue Saint-Maur75011 ParisFrance SHENZHEN NATIVE INSTRUMENTS COMPANY Limited 5F, Shenzhen Zimao Center111 Taizi Road, Nanshan District, Shenzhen, GuangdongChina© NATIVE INSTRUMENTS GmbH, 2019. All rights reserved.Table of Contents1Welcome to MASCHINE (23)1.1MASCHINE Documentation (24)1.2Document Conventions (25)1.3New Features in MASCHINE 2.8 (26)1.4New Features in MASCHINE 2.7.10 (28)1.5New Features in MASCHINE 2.7.8 (29)1.6New Features in MASCHINE 2.7.7 (29)1.7New Features in MASCHINE 2.7.4 (31)1.8New Features in MASCHINE 2.7.3 (33)2Quick Reference (35)2.1MASCHINE Project Overview (35)2.1.1Sound Content (35)2.1.2Arrangement (37)2.2MASCHINE Hardware Overview (40)2.2.1MASCHINE MIKRO Hardware Overview (40)2.2.1.1Browser Section (41)2.2.1.2Edit Section (42)2.2.1.3Performance Section (43)2.2.1.4Transport Section (45)2.2.1.5Pad Section (46)2.2.1.6Rear Panel (50)2.3MASCHINE Software Overview (51)2.3.1Header (52)2.3.2Browser (54)2.3.3Arranger (56)2.3.4Control Area (59)2.3.5Pattern Editor (60)3Basic Concepts (62)3.1Important Names and Concepts (62)3.2Adjusting the MASCHINE User Interface (65)3.2.1Adjusting the Size of the Interface (65)3.2.2Switching between Ideas View and Song View (66)3.2.3Showing/Hiding the Browser (67)3.2.4Showing/Hiding the Control Lane (67)3.3Common Operations (68)3.3.1Adjusting Volume, Swing, and Tempo (68)3.3.2Undo/Redo (71)3.3.3Focusing on a Group or a Sound (73)3.3.4Switching Between the Master, Group, and Sound Level (77)3.3.5Navigating Channel Properties, Plug-ins, and Parameter Pages in the Control Area.773.3.6Navigating the Software Using the Controller (82)3.3.7Using Two or More Hardware Controllers (82)3.3.8Loading a Recent Project from the Controller (84)3.4Native Kontrol Standard (85)3.5Stand-Alone and Plug-in Mode (86)3.5.1Differences between Stand-Alone and Plug-in Mode (86)3.5.2Switching Instances (88)3.6Preferences (88)3.6.1Preferences – General Page (89)3.6.2Preferences – Audio Page (93)3.6.3Preferences – MIDI Page (95)3.6.4Preferences – Default Page (97)3.6.5Preferences – Library Page (101)3.6.6Preferences – Plug-ins Page (109)3.6.7Preferences – Hardware Page (114)3.6.8Preferences – Colors Page (114)3.7Integrating MASCHINE into a MIDI Setup (117)3.7.1Connecting External MIDI Equipment (117)3.7.2Sync to External MIDI Clock (117)3.7.3Send MIDI Clock (118)3.7.4Using MIDI Mode (119)3.8Syncing MASCHINE using Ableton Link (120)3.8.1Connecting to a Network (121)3.8.2Joining and Leaving a Link Session (121)4Browser (123)4.1Browser Basics (123)4.1.1The MASCHINE Library (123)4.1.2Browsing the Library vs. Browsing Your Hard Disks (124)4.2Searching and Loading Files from the Library (125)4.2.1Overview of the Library Pane (125)4.2.2Selecting or Loading a Product and Selecting a Bank from the Browser (128)4.2.3Selecting a Product Category, a Product, a Bank, and a Sub-Bank (133)4.2.3.1Selecting a Product Category, a Product, a Bank, and a Sub-Bank on theController (137)4.2.4Selecting a File Type (137)4.2.5Choosing Between Factory and User Content (138)4.2.6Selecting Type and Character Tags (138)4.2.7Performing a Text Search (142)4.2.8Loading a File from the Result List (143)4.3Additional Browsing Tools (148)4.3.1Loading the Selected Files Automatically (148)4.3.2Auditioning Instrument Presets (149)4.3.3Auditioning Samples (150)4.3.4Loading Groups with Patterns (150)4.3.5Loading Groups with Routing (151)4.3.6Displaying File Information (151)4.4Using Favorites in the Browser (152)4.5Editing the Files’ Tags and Properties (155)4.5.1Attribute Editor Basics (155)4.5.2The Bank Page (157)4.5.3The Types and Characters Pages (157)4.5.4The Properties Page (160)4.6Loading and Importing Files from Your File System (161)4.6.1Overview of the FILES Pane (161)4.6.2Using Favorites (163)4.6.3Using the Location Bar (164)4.6.4Navigating to Recent Locations (165)4.6.5Using the Result List (166)4.6.6Importing Files to the MASCHINE Library (169)4.7Locating Missing Samples (171)4.8Using Quick Browse (173)5Managing Sounds, Groups, and Your Project (175)5.1Overview of the Sounds, Groups, and Master (175)5.1.1The Sound, Group, and Master Channels (176)5.1.2Similarities and Differences in Handling Sounds and Groups (177)5.1.3Selecting Multiple Sounds or Groups (178)5.2Managing Sounds (181)5.2.1Loading Sounds (183)5.2.2Pre-listening to Sounds (184)5.2.3Renaming Sound Slots (185)5.2.4Changing the Sound’s Color (186)5.2.5Saving Sounds (187)5.2.6Copying and Pasting Sounds (189)5.2.7Moving Sounds (192)5.2.8Resetting Sound Slots (193)5.3Managing Groups (194)5.3.1Creating Groups (196)5.3.2Loading Groups (197)5.3.3Renaming Groups (198)5.3.4Changing the Group’s Color (199)5.3.5Saving Groups (200)5.3.6Copying and Pasting Groups (202)5.3.7Reordering Groups (206)5.3.8Deleting Groups (207)5.4Exporting MASCHINE Objects and Audio (208)5.4.1Saving a Group with its Samples (208)5.4.2Saving a Project with its Samples (210)5.4.3Exporting Audio (212)5.5Importing Third-Party File Formats (218)5.5.1Loading REX Files into Sound Slots (218)5.5.2Importing MPC Programs to Groups (219)6Playing on the Controller (223)6.1Adjusting the Pads (223)6.1.1The Pad View in the Software (223)6.1.2Choosing a Pad Input Mode (225)6.1.3Adjusting the Base Key (226)6.2Adjusting the Key, Choke, and Link Parameters for Multiple Sounds (227)6.3Playing Tools (229)6.3.1Mute and Solo (229)6.3.2Choke All Notes (233)6.3.3Groove (233)6.3.4Level, Tempo, Tune, and Groove Shortcuts on Your Controller (235)6.3.5Tap Tempo (235)6.4Performance Features (236)6.4.1Overview of the Perform Features (236)6.4.2Selecting a Scale and Creating Chords (239)6.4.3Scale and Chord Parameters (240)6.4.4Creating Arpeggios and Repeated Notes (253)6.4.5Swing on Note Repeat / Arp Output (257)6.5Using Lock Snapshots (257)6.5.1Creating a Lock Snapshot (257)7Working with Plug-ins (259)7.1Plug-in Overview (259)7.1.1Plug-in Basics (259)7.1.2First Plug-in Slot of Sounds: Choosing the Sound’s Role (263)7.1.3Loading, Removing, and Replacing a Plug-in (264)7.1.4Adjusting the Plug-in Parameters (270)7.1.5Bypassing Plug-in Slots (270)7.1.6Using Side-Chain (272)7.1.7Moving Plug-ins (272)7.1.8Alternative: the Plug-in Strip (273)7.1.9Saving and Recalling Plug-in Presets (273)7.1.9.1Saving Plug-in Presets (274)7.1.9.2Recalling Plug-in Presets (275)7.1.9.3Removing a Default Plug-in Preset (276)7.2The Sampler Plug-in (277)7.2.1Page 1: Voice Settings / Engine (279)7.2.2Page 2: Pitch / Envelope (281)7.2.3Page 3: FX / Filter (283)7.2.4Page 4: Modulation (285)7.2.5Page 5: LFO (286)7.2.6Page 6: Velocity / Modwheel (288)7.3Using Native Instruments and External Plug-ins (289)7.3.1Opening/Closing Plug-in Windows (289)7.3.2Using the VST/AU Plug-in Parameters (292)7.3.3Setting Up Your Own Parameter Pages (293)7.3.4Using VST/AU Plug-in Presets (298)7.3.5Multiple-Output Plug-ins and Multitimbral Plug-ins (300)8Using the Audio Plug-in (302)8.1Loading a Loop into the Audio Plug-in (306)8.2Editing Audio in the Audio Plug-in (307)8.3Using Loop Mode (308)8.4Using Gate Mode (310)9Using the Drumsynths (312)9.1Drumsynths – General Handling (313)9.1.1Engines: Many Different Drums per Drumsynth (313)9.1.2Common Parameter Organization (313)9.1.3Shared Parameters (316)9.1.4Various Velocity Responses (316)9.1.5Pitch Range, Tuning, and MIDI Notes (316)9.2The Kicks (317)9.2.1Kick – Sub (319)9.2.2Kick – Tronic (321)9.2.3Kick – Dusty (324)9.2.4Kick – Grit (325)9.2.5Kick – Rasper (328)9.2.6Kick – Snappy (329)9.2.7Kick – Bold (331)9.2.8Kick – Maple (333)9.2.9Kick – Push (334)9.3The Snares (336)9.3.1Snare – Volt (338)9.3.2Snare – Bit (340)9.3.3Snare – Pow (342)9.3.4Snare – Sharp (343)9.3.5Snare – Airy (345)9.3.6Snare – Vintage (347)9.3.7Snare – Chrome (349)9.3.8Snare – Iron (351)9.3.9Snare – Clap (353)9.3.10Snare – Breaker (355)9.4The Hi-hats (357)9.4.1Hi-hat – Silver (358)9.4.2Hi-hat – Circuit (360)9.4.3Hi-hat – Memory (362)9.4.4Hi-hat – Hybrid (364)9.4.5Creating a Pattern with Closed and Open Hi-hats (366)9.5The Toms (367)9.5.1Tom – Tronic (369)9.5.2Tom – Fractal (371)9.5.3Tom – Floor (375)9.5.4Tom – High (377)9.6The Percussions (378)9.6.1Percussion – Fractal (380)9.6.2Percussion – Kettle (383)9.6.3Percussion – Shaker (385)9.7The Cymbals (389)9.7.1Cymbal – Crash (391)9.7.2Cymbal – Ride (393)10Using the Bass Synth (396)10.1Bass Synth – General Handling (397)10.1.1Parameter Organization (397)10.1.2Bass Synth Parameters (399)11Working with Patterns (401)11.1Pattern Basics (401)11.1.1Pattern Editor Overview (402)11.1.2Navigating the Event Area (404)11.1.3Following the Playback Position in the Pattern (406)11.1.4Jumping to Another Playback Position in the Pattern (407)11.1.5Group View and Keyboard View (408)11.1.6Adjusting the Arrange Grid and the Pattern Length (410)11.1.7Adjusting the Step Grid and the Nudge Grid (413)11.2Recording Patterns in Real Time (416)11.2.1Recording Your Patterns Live (417)11.2.2Using the Metronome (419)11.2.3Recording with Count-in (420)11.3Recording Patterns with the Step Sequencer (422)11.3.1Step Mode Basics (422)11.3.2Editing Events in Step Mode (424)11.4Editing Events (425)11.4.1Editing Events with the Mouse: an Overview (425)11.4.2Creating Events/Notes (428)11.4.3Selecting Events/Notes (429)11.4.4Editing Selected Events/Notes (431)11.4.5Deleting Events/Notes (434)11.4.6Cut, Copy, and Paste Events/Notes (436)11.4.7Quantizing Events/Notes (439)11.4.8Quantization While Playing (441)11.4.9Doubling a Pattern (442)11.4.10Adding Variation to Patterns (442)11.5Recording and Editing Modulation (443)11.5.1Which Parameters Are Modulatable? (444)11.5.2Recording Modulation (446)11.5.3Creating and Editing Modulation in the Control Lane (447)11.6Creating MIDI Tracks from Scratch in MASCHINE (452)11.7Managing Patterns (454)11.7.1The Pattern Manager and Pattern Mode (455)11.7.2Selecting Patterns and Pattern Banks (456)11.7.3Creating Patterns (459)11.7.4Deleting Patterns (460)11.7.5Creating and Deleting Pattern Banks (461)11.7.6Naming Patterns (463)11.7.7Changing the Pattern’s Color (465)11.7.8Duplicating, Copying, and Pasting Patterns (466)11.7.9Moving Patterns (469)11.8Importing/Exporting Audio and MIDI to/from Patterns (470)11.8.1Exporting Audio from Patterns (470)11.8.2Exporting MIDI from Patterns (472)11.8.3Importing MIDI to Patterns (474)12Audio Routing, Remote Control, and Macro Controls (483)12.1Audio Routing in MASCHINE (484)12.1.1Sending External Audio to Sounds (485)12.1.2Configuring the Main Output of Sounds and Groups (489)12.1.3Setting Up Auxiliary Outputs for Sounds and Groups (494)12.1.4Configuring the Master and Cue Outputs of MASCHINE (497)12.1.5Mono Audio Inputs (502)12.1.5.1Configuring External Inputs for Sounds in Mix View (503)12.2Using MIDI Control and Host Automation (506)12.2.1Triggering Sounds via MIDI Notes (507)12.2.2Triggering Scenes via MIDI (513)12.2.3Controlling Parameters via MIDI and Host Automation (514)12.2.4Selecting VST/AU Plug-in Presets via MIDI Program Change (522)12.2.5Sending MIDI from Sounds (523)12.3Creating Custom Sets of Parameters with the Macro Controls (527)12.3.1Macro Control Overview (527)12.3.2Assigning Macro Controls Using the Software (528)13Controlling Your Mix (535)13.1Mix View Basics (535)13.1.1Switching between Arrange View and Mix View (535)13.1.2Mix View Elements (536)13.2The Mixer (537)13.2.1Displaying Groups vs. Displaying Sounds (539)13.2.2Adjusting the Mixer Layout (541)13.2.3Selecting Channel Strips (542)13.2.4Managing Your Channels in the Mixer (543)13.2.5Adjusting Settings in the Channel Strips (545)13.2.6Using the Cue Bus (549)13.3The Plug-in Chain (551)13.4The Plug-in Strip (552)13.4.1The Plug-in Header (554)13.4.2Panels for Drumsynths and Internal Effects (556)13.4.3Panel for the Sampler (557)13.4.4Custom Panels for Native Instruments Plug-ins (560)13.4.5Undocking a Plug-in Panel (Native Instruments and External Plug-ins Only) (564)14Using Effects (567)14.1Applying Effects to a Sound, a Group or the Master (567)14.1.1Adding an Effect (567)14.1.2Other Operations on Effects (574)14.1.3Using the Side-Chain Input (575)14.2Applying Effects to External Audio (578)14.2.1Step 1: Configure MASCHINE Audio Inputs (578)14.2.2Step 2: Set up a Sound to Receive the External Input (579)14.2.3Step 3: Load an Effect to Process an Input (579)14.3Creating a Send Effect (580)14.3.1Step 1: Set Up a Sound or Group as Send Effect (581)14.3.2Step 2: Route Audio to the Send Effect (583)14.3.3 A Few Notes on Send Effects (583)14.4Creating Multi-Effects (584)15Effect Reference (587)15.1Dynamics (588)15.1.1Compressor (588)15.1.2Gate (591)15.1.3Transient Master (594)15.1.4Limiter (596)15.1.5Maximizer (600)15.2Filtering Effects (603)15.2.1EQ (603)15.2.2Filter (605)15.2.3Cabinet (609)15.3Modulation Effects (611)15.3.1Chorus (611)15.3.2Flanger (612)15.3.3FM (613)15.3.4Freq Shifter (615)15.3.5Phaser (616)15.4Spatial and Reverb Effects (617)15.4.1Ice (617)15.4.2Metaverb (619)15.4.3Reflex (620)15.4.4Reverb (Legacy) (621)15.4.5Reverb (623)15.4.5.1Reverb Room (623)15.4.5.2Reverb Hall (626)15.4.5.3Plate Reverb (629)15.5Delays (630)15.5.1Beat Delay (630)15.5.2Grain Delay (632)15.5.3Grain Stretch (634)15.5.4Resochord (636)15.6Distortion Effects (638)15.6.1Distortion (638)15.6.2Lofi (640)15.6.3Saturator (641)15.7Perform FX (645)15.7.1Filter (646)15.7.2Flanger (648)15.7.3Burst Echo (650)15.7.4Reso Echo (653)15.7.5Ring (656)15.7.6Stutter (658)15.7.7Tremolo (661)15.7.8Scratcher (664)16Working with the Arranger (667)16.1Arranger Basics (667)16.1.1Navigating Song View (670)16.1.2Following the Playback Position in Your Project (672)16.1.3Performing with Scenes and Sections using the Pads (673)16.2Using Ideas View (677)16.2.1Scene Overview (677)16.2.2Creating Scenes (679)16.2.3Assigning and Removing Patterns (679)16.2.4Selecting Scenes (682)16.2.5Deleting Scenes (684)16.2.6Creating and Deleting Scene Banks (685)16.2.7Clearing Scenes (685)16.2.8Duplicating Scenes (685)16.2.9Reordering Scenes (687)16.2.10Making Scenes Unique (688)16.2.11Appending Scenes to Arrangement (689)16.2.12Naming Scenes (689)16.2.13Changing the Color of a Scene (690)16.3Using Song View (692)16.3.1Section Management Overview (692)16.3.2Creating Sections (694)16.3.3Assigning a Scene to a Section (695)16.3.4Selecting Sections and Section Banks (696)16.3.5Reorganizing Sections (700)16.3.6Adjusting the Length of a Section (702)16.3.6.1Adjusting the Length of a Section Using the Software (703)16.3.6.2Adjusting the Length of a Section Using the Controller (705)16.3.7Clearing a Pattern in Song View (705)16.3.8Duplicating Sections (705)16.3.8.1Making Sections Unique (707)16.3.9Removing Sections (707)16.3.10Renaming Scenes (708)16.3.11Clearing Sections (710)16.3.12Creating and Deleting Section Banks (710)16.3.13Working with Patterns in Song view (710)16.3.13.1Creating a Pattern in Song View (711)16.3.13.2Selecting a Pattern in Song View (711)16.3.13.3Clearing a Pattern in Song View (711)16.3.13.4Renaming a Pattern in Song View (711)16.3.13.5Coloring a Pattern in Song View (712)16.3.13.6Removing a Pattern in Song View (712)16.3.13.7Duplicating a Pattern in Song View (712)16.3.14Enabling Auto Length (713)16.3.15Looping (714)16.3.15.1Setting the Loop Range in the Software (714)16.3.15.2Activating or Deactivating a Loop Using the Controller (715)16.4Playing with Sections (715)16.4.1Jumping to another Playback Position in Your Project (716)16.5Triggering Sections or Scenes via MIDI (717)16.6The Arrange Grid (719)16.7Quick Grid (720)17Sampling and Sample Mapping (722)17.1Opening the Sample Editor (722)17.2Recording Audio (724)17.2.1Opening the Record Page (724)17.2.2Selecting the Source and the Recording Mode (725)17.2.3Arming, Starting, and Stopping the Recording (729)17.2.5Checking Your Recordings (731)17.2.6Location and Name of Your Recorded Samples (734)17.3Editing a Sample (735)17.3.1Using the Edit Page (735)17.3.2Audio Editing Functions (739)17.4Slicing a Sample (743)17.4.1Opening the Slice Page (743)17.4.2Adjusting the Slicing Settings (744)17.4.3Manually Adjusting Your Slices (746)17.4.4Applying the Slicing (750)17.5Mapping Samples to Zones (754)17.5.1Opening the Zone Page (754)17.5.2Zone Page Overview (755)17.5.3Selecting and Managing Zones in the Zone List (756)17.5.4Selecting and Editing Zones in the Map View (761)17.5.5Editing Zones in the Sample View (765)17.5.6Adjusting the Zone Settings (767)17.5.7Adding Samples to the Sample Map (770)18Appendix: Tips for Playing Live (772)18.1Preparations (772)18.1.1Focus on the Hardware (772)18.1.2Customize the Pads of the Hardware (772)18.1.3Check Your CPU Power Before Playing (772)18.1.4Name and Color Your Groups, Patterns, Sounds and Scenes (773)18.1.5Consider Using a Limiter on Your Master (773)18.1.6Hook Up Your Other Gear and Sync It with MIDI Clock (773)18.1.7Improvise (773)18.2Basic Techniques (773)18.2.1Use Mute and Solo (773)18.2.2Create Variations of Your Drum Patterns in the Step Sequencer (774)18.2.3Use Note Repeat (774)18.2.4Set Up Your Own Multi-effect Groups and Automate Them (774)18.3Special Tricks (774)18.3.1Changing Pattern Length for Variation (774)18.3.2Using Loops to Cycle Through Samples (775)18.3.3Load Long Audio Files and Play with the Start Point (775)19Troubleshooting (776)19.1Knowledge Base (776)19.2Technical Support (776)19.3Registration Support (777)19.4User Forum (777)20Glossary (778)Index (786)1Welcome to MASCHINEThank you for buying MASCHINE!MASCHINE is a groove production studio that implements the familiar working style of classi-cal groove boxes along with the advantages of a computer based system. MASCHINE is ideal for making music live, as well as in the studio. It’s the hands-on aspect of a dedicated instru-ment, the MASCHINE hardware controller, united with the advanced editing features of the MASCHINE software.Creating beats is often not very intuitive with a computer, but using the MASCHINE hardware controller to do it makes it easy and fun. You can tap in freely with the pads or use Note Re-peat to jam along. Alternatively, build your beats using the step sequencer just as in classic drum machines.Patterns can be intuitively combined and rearranged on the fly to form larger ideas. You can try out several different versions of a song without ever having to stop the music.Since you can integrate it into any sequencer that supports VST, AU, or AAX plug-ins, you can reap the benefits in almost any software setup, or use it as a stand-alone application. You can sample your own material, slice loops and rearrange them easily.However, MASCHINE is a lot more than an ordinary groovebox or sampler: it comes with an inspiring 7-gigabyte library, and a sophisticated, yet easy to use tag-based Browser to give you instant access to the sounds you are looking for.What’s more, MASCHINE provides lots of options for manipulating your sounds via internal ef-fects and other sound-shaping possibilities. You can also control external MIDI hardware and 3rd-party software with the MASCHINE hardware controller, while customizing the functions of the pads, knobs and buttons according to your needs utilizing the included Controller Editor application. We hope you enjoy this fantastic instrument as much as we do. Now let’s get go-ing!—The MASCHINE team at Native Instruments.MASCHINE Documentation1.1MASCHINE DocumentationNative Instruments provide many information sources regarding MASCHINE. The main docu-ments should be read in the following sequence:1.MASCHINE MIKRO Quick Start Guide: This animated online guide provides a practical ap-proach to help you learn the basic of MASCHINE MIKRO. The guide is available from theNative Instruments website: https:///maschine-mikro-quick-start/2.MASCHINE Manual (this document): The MASCHINE Manual provides you with a compre-hensive description of all MASCHINE software and hardware features.Additional documentation sources provide you with details on more specific topics:►Online Support Videos: You can find a number of support videos on The Official Native In-struments Support Channel under the following URL: https:///NIsupport-EN. We recommend that you follow along with these instructions while the respective ap-plication is running on your computer.Other Online Resources:If you are experiencing problems related to your Native Instruments product that the supplied documentation does not cover, there are several ways of getting help:▪Knowledge Base▪User Forum▪Technical Support▪Registration SupportYou will find more information on these subjects in the chapter Troubleshooting.Document Conventions1.2Document ConventionsThis section introduces you to the signage and text highlighting used in this manual. This man-ual uses particular formatting to point out special facts and to warn you of potential issues.The icons introducing these notes let you see what kind of information is to be expected:This document uses particular formatting to point out special facts and to warn you of poten-tial issues. The icons introducing the following notes let you see what kind of information canbe expected:Furthermore, the following formatting is used:▪Text appearing in (drop-down) menus (such as Open…, Save as… etc.) in the software andpaths to locations on your hard disk or other storage devices is printed in italics.▪Text appearing elsewhere (labels of buttons, controls, text next to checkboxes etc.) in thesoftware is printed in blue. Whenever you see this formatting applied, you will find thesame text appearing somewhere on the screen.▪Text appearing on the displays of the controller is printed in light grey. Whenever you seethis formatting applied, you will find the same text on a controller display.▪Text appearing on labels of the hardware controller is printed in orange. Whenever you seethis formatting applied, you will find the same text on the controller.▪Important names and concepts are printed in bold.▪References to keys on your computer’s keyboard you’ll find put in square brackets (e.g.,“Press [Shift] + [Enter]”).►Single instructions are introduced by this play button type arrow.→Results of actions are introduced by this smaller arrow.Naming ConventionThroughout the documentation we will refer to MASCHINE controller (or just controller) as the hardware controller and MASCHINE software as the software installed on your computer.The term “effect” will sometimes be abbreviated as “FX” when referring to elements in the MA-SCHINE software and hardware. These terms have the same meaning.Button Combinations and Shortcuts on Your ControllerMost instructions will use the “+” sign to indicate buttons (or buttons and pads) that must be pressed simultaneously, starting with the button indicated first. E.g., an instruction such as:“Press SHIFT + PLAY”means:1.Press and hold SHIFT.2.While holding SHIFT, press PLAY and release it.3.Release SHIFT.1.3New Features in MASCHINE2.8The following new features have been added to MASCHINE: Integration▪Browse on , create your own collections of loops and one-shots and send them directly to the MASCHINE browser.Improvements to the Browser▪Samples are now cataloged in separate Loops and One-shots tabs in the Browser.▪Previews of loops selected in the Browser will be played in sync with the current project.When a loop is selected with Prehear turned on, it will begin playing immediately in-sync with the project if transport is running. If a loop preview starts part-way through the loop, the loop will play once more for its full length to ensure you get to hear the entire loop once in context with your project.▪Filters and product selections will be remembered when switching between content types and Factory/User Libraries in the Browser.▪Browser content synchronization between multiple running instances. When running multi-ple instances of MASCHINE, either as Standalone and/or as a plug-in, updates to the Li-brary will be synced across the instances. For example, if you delete a sample from your User Library in one instance, the sample will no longer be present in the other instances.Similarly, if you save a preset in one instance, that preset will then be available in the oth-er instances, too.▪Edits made to samples in the Factory Libraries will be saved to the Standard User Directo-ry.For more information on these new features, refer to the following chapter ↑4, Browser. Improvements to the MASCHINE MIKRO MK3 Controller▪You can now set sample Start and End points using the controller. For more information refer to ↑17.3.1, Using the Edit Page.Improved Support for A-Series Keyboards▪When Browsing with A-Series keyboards, you can now jump quickly to the results list by holding SHIFT and pushing right on the 4D Encoder.▪When Browsing with A-Series keyboards, you can fast scroll through the Browser results list by holding SHIFT and twisting the 4D Encoder.▪Mute and Solo Sounds and Groups from A-Series keyboards. Sounds are muted in TRACK mode while Groups are muted in IDEAS.。
层次分析结合模糊评价法在苹果原料加工NFC_果汁适应性评价中的应用
中国果菜China Fruit &Vegetable第43卷,第3期2023年3月精深加工Deep Processing 层次分析结合模糊评价法在苹果原料加工NFC 果汁适应性评价中的应用张莹2，路遥1，李根1，宋烨1，马寅斐1，丁辰1，朱风涛1，张鑫1，赵岩1，初乐1*（1.中华全国供销合作总社济南果品研究所，山东济南250014；2.山东农业工程学院，山东济南250100）摘要:非浓缩复原汁（not from concentrate ，NFC ）果汁产品品质对原料的要求较高。
为评价不同品种苹果加工NFC 果汁的适应性，以10个苹果品种为原料，对其固酸比、色值、总酚、维生素C 、稳定性等12个指标进行测定，并以测定结果为依据，采用层次分析法构建模型。
结果表明，NFC 苹果汁品质评价模型为=0.0866×可溶性固形物＋0.1841×固酸比＋0.2385×总酚＋0.0408×*-0.4500×稳定性，依据此模型计算得出‘富士’苹果的得分最高，这说明‘富士’苹果较适宜加工NFC 果汁。
采用模糊评价法对构建的模型进行验证，建模得分与模糊评价法得分呈线性相关，因此该模型可用于不同品种苹果加工NFC 果汁适应性的判定。
关键词:苹果；NFC 果汁；层次分析法；模糊评价法；模型构建中图分类号：TS255文献标志码：A文章编号：1008-1038(2023)03-0006-08DOI：10.19590/ki.1008-1038.2023.03.002Evaluation of the Adaptability of Different Varieties of Apple ProcessingNFC Juice Based on the Analytic Hierarchy Process and FuzzyEvaluation MethodZHANG Ying 2,LU Yao 1,LI Gen 1,SONG Ye 1,MA Yinfei 1,DING Chen 1,ZHU Fengtao 1,ZHANG Xin 1,ZHAO Yan 1,CHU Le 1*(1.Jinan Fruit Research Institute,All China Federation of Supply &Marketing Cooperatives,Jinan 250014,China;2.Shandong Agriculture and Engineering University,Jinan 250100,China)Abstract:The quality of NFC fruit juice requires high raw materials.In order to evaluate the adaptability of differentvarieties of apples for processing NFC apple juice,10varieties of apples were used as raw materials,12indicators such as sugar-acid ratio,color value,polyphenols,vitamin C and stability were measured,and then the analytic hierarchy process was used to build the model.Results showed that the quality characteristic model of NFC apple收稿日期:2022-11-30基金项目:山东省重点研发计划泰山产业领军人才项目（LJNY202001）；山东省重点研发计划（乡村振兴科技创新提振行动计划）（2022TZXD007）第一作者简介:张莹（1980—），女，副教授，本科，主要从事农产品加工与工厂设计等工作*通信作者简介:初乐（1987—），女，副研究员，硕士，主要从事果蔬精深加工及产品开发工作苹果（Mill.）是蔷薇科苹果属植物的果实[1]。
211188569_三种果汁的抗氧化活性及其对结肠细胞NCM460氧化损伤的保护作用比较
周婷，吴雪莉，李星洁，等. 三种果汁的抗氧化活性及其对结肠细胞NCM460氧化损伤的保护作用比较[J]. 食品工业科技，2023，44（10）：353−361. doi: 10.13386/j.issn1002-0306.2022070108ZHOU Ting, WU Xueli, LI Xingjie, et al. Comparison of Antioxidant Activities of Three Kinds of Juices and Their Protective Effects on Oxidative Damage of Colon Cell NCM460[J]. Science and Technology of Food Industry, 2023, 44(10): 353−361. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022070108· 营养与保健 ·三种果汁的抗氧化活性及其对结肠细胞NCM460氧化损伤的保护作用比较周 婷1，吴雪莉2，李星洁1，唐克纯2，武首薰1，黄孝懿1，康宇鸿1，夏 锐1，王礼群1，阴文娅1,*（1.四川大学华西公共卫生学院/华西第四医院，四川成都 610041；2.四川省产品质量监督检验检测院，四川成都 610100）摘 要：比较刺梨汁（Rosa roxburghii Tratt juice ，RRTJ ）、石榴汁（Pomegranate juice ，PJ ）以及蓝莓汁（Blueberry juice ，BJ ）的活性成分含量以及抗氧化活性，探究三种果汁对葡聚糖硫酸钠盐（Dextran sulfate sodium ，DSS ）诱导人正常结肠上皮细胞NCM460氧化损伤的保护作用。
结果表明，三种果汁中共同含有的生物活性成分有28种，其中刺梨汁的总多酚、总黄酮含量显著高于石榴汁和蓝莓汁（P <0.05），分别为22.77和12.04 mg/mL ；同时，刺梨汁对ABTS +·、DPPH·的清除能力显著高于石榴汁和蓝莓汁（P <0.05），半数清除率（Half scavenging rate ，IC 50）分别为4.00±0.32和10.03±0.51 μL/mL ；Pearson 相关性分析表明果汁的总多酚含量与ABTS +·清除能力呈正相关（P <0.05）。
高效液相色谱法同时测定苹果汁中6种酚类物质
（ 青岛农业大学， 青岛２ ６ １０） ６ 摘 要 建立了同时测定苹果汁中儿茶素、 绿原酸、 咖啡酸、 表儿茶素、 香豆酸和阿魏酸６ 种酚类物质的反相
高 效 液 相 色 谱 方 法， 并 对 酚 类 物 质 的 稳 定 性 进 行了 探 讨 。 选 用Ｅ ｃ ｈ ｓ Ｐ ｅ ｘ Ｄ Ｂ 一 Ｃ ： ： 色 谱 柱（ 巧 ｏ ｍ ｍ 、 ４ ． ６ ｍ ｍｉ ．
表１ ６ 种酚类物质的稳定性实验 Ｔ ａ ｂ ｌ ｅ ＩＳ ｔ ａ ｂ ｉ ｌ ｉ ｔ ｉ ｅ ｓ ｏ ｆ ， ｉ ｘ Ｐ ｈ ｅ ｎ ｏ ｌ ｉ ｃ ｃ ｏ ｍ ｐ ｏ ｕ ｎ ｄ ｓ ｕ ｎ ｄ ｅ ｒ ｄ ｉ ｅｒ ｆ ｅ ｎ ｔ ｃ ｏ ｎ ｄ ｉ ｔ ｉ ｏ ｎ ｓ
贮存条件
Ｒｅ ｓ ｅ ｖｅ ｒ ｄ ｃ ｏ ｎ ｄ ｉ ｔ ｉ ｏ ｎ
回 到初始状态。 柱温： ０℃； ３ 流速： １ ． ｏ ｍ Ｕｍ ｎ ｉ ； 检测波长： ２ ０ｎ ８ ｍ ； 进样量： ０林 ２ Ｌ 。
２ ． ３ 标准溶液和样品溶液的制备
２ 叨７ 一卜 ７ 收稿； １ ２ 以 力 ４一 ０ － ２ 接受 １ 本文系山东省科技厅（ Ｎ ｏ ． 印２ ０ ）和国家农业科技成果转化资金（ ５ Ｎ ｏ６ ２ ０ ５ ３） ２ 资助项目
关键词 高效液相色谱， 苹果汁， 酚类物质， 稳定性
１ 引 言
除鲜食外， 苹果还可加工成罐头、 果汁及浓缩汁。 但由于苹果酚类物质参与的酶促反应及其自 身的
氧化聚合， 常常造成果汁的 褐变、 浑浊， 影响果汁的营养、 风味和感官［ ’ ， ， 〕 。 另外， 苹果酚类物质也是优
良的食品抗氧化剂和保鲜剂， 同时还具有多种生理活性， 如预防心脑血管疾病， 降低血脂， 降血压， 预防
Emulsions乳剂
Section 10EmulsionsBy Drs. Pardeep K. Gupta, Clyde M. Ofner and Roger L. SchnaareTable of Contents Emulsions (1)Table of Contents (1)Introduction and Background (3)Definitions (3)Types of Emulsions (3)Formation of an Emulsion (4)Determination of Emulsion Type (4)Miscibility or Dilution Test (4)Staining or Dye Test (4)Electrical Conductivity Test (4)Physical State of Emulsions (5)Pharmaceutical Application of Emulsions (5)Formulations (6)Typical Ingredients (6)Drug (6)Oil Phase (6)Aqueous Phase (6)Thickening Agents (6)Sweeteners (6)Preservative (6)Buffer (7)Flavor (7)Color (7)Sequestering Agents (7)Humectants (7)Antioxidants (7)Emulsifiers (7)Guidelines (7)Type of Emulsion Desired (7)Toxicity (8)Method of Preparation (8)Typical Formulas (8)Cod Liver Oil Emulsion (polysaccharide emulsifier) (8)Protective Lotion (divalent soap emulsifier) (8)Benzoyl Benzoate Emulsion (emulsifying wax emulsifier) (8)Barrier Cream (soap emulsifier) (9)Cold Cream (soap emulsifier) (9)All Purpose Cream (synthetic surfactant emulsifier) (9)Emulsifiers (10)Natural Products (10)Polysaccharides (10)Sterols (10)Phospholipids (10)Surfactants (10)Anionic Surfactants (11)Soaps (11)Detergents (11)Cationic Surfactants (11)Nonionic Surfactants (11)Finely Divided Solids (12)Methods to Prepare Emulsions (13)Classical Gum Methods (13)Dry Gum Method (13)Wet Gum Method (13)“In Situ” Soap Method (13)Lime Water/Vegetable Oil Emulsions (13)Other Soaps (13)With Synthetic Surfactants (13)Required HLB of the Oil Phase (14)HLB of Surfactant Mixtures (14)Emulsion Stability (15)Sedimentation or Creaming (15)Factors - Stoke’s Law (15)Droplet Size (15)Density Difference (15)The Gravitational Constant, g (15)Viscosity (15)Breaking or Cracking (16)Thermodynamics of Emulsions (17)Microemulsions (18)References (19)Selected Readings (19)Introduction and BackgroundDefinitionsEmulsions are pharmaceutical preparations consisting of at least two immiscible liquids.Due to the lack of mutual solubility, one liquid is dispersed as tiny droplets in the other liquid to form an emulsion. Therefore,emulsions belong to the group of prepara-tions known as disperse systems.The USP also defines several dosage forms that are essentially emulsions but historically are referred to by other names. For example;Lotions are fluid emulsions orsuspensions intended for external application.Creams are viscous liquid or semi-solid emulsions of either an oil-in-water (O/W) or the water-in-oil (W/O) type. They are ordinarily used topically. The term cream is applied most frequently to soft, cosmetically acceptable types of preparations.Microemulsions are emulsions withextremely small droplet sizes and usually require a high concentration of surfactant for stability. They can also be regarded as isotropic, swollen micellar systems.Multiple emulsions are emulsions that have been emulsified a second time,consequently containing three phases. They may be water-in-oil-in-water (W/O/W) or oil-in-water-in-oil (O/W/O).Fluid emulsions are generally composed of discrete, observable liquid droplets in a fluid media, while semi-solid emulsions generally have a complex, more disorganized structure.The liquid which is dispersed as droplets iscalled as the dispersed , discontinuous or internal phase, and the liquid in which thedispersion is suspended is the dispersion medium or the continuous or external phase.For example, if olive oil is shaken with water,it breaks up into small globules andbecomes dispersed in water. In this case the oil is the internal phase, and water is the external phase.The dispersed particles or globules can range in size from less than 1 µm up to 100 µm. An emulsion is rarely a monodis-perse system, e.g., all the particles are rarely of the same size. A typical emulsion contains a distribution of many sizes, making it a polydisperse system.Types of EmulsionsBased on the nature of the internal (or exter-nal) phase, emulsions are of two types; oil-in-water (O/W) and water-in-oil (W/O). In an O/W type the oil phase is dispersed in the aqueous phase, while the opposite is true in W/O emulsions. Figure 1 depicts these two types of emulsions.Figure 1: Representation of Two Types of EmulsionsO/W Emulsion W/O Emulsion (water black)(oil white)When two immiscible phases are shaken together, either type of emulsion can result.However, this result is not random, but is dependent primarily on two factors; most importantly the type of emulsifier used and secondly the relative ratio of the aqueous and oil phases (phase volume ratio). The emulsifiers and their role in the type of emulsion are discussed in detail later in this chapter.In terms of the phase volume ratio, the percent of the internal phase is generally less than 50%, although emulsions can have internal phase volume percent as high as 75%. Uniform spheres, when packed in a rhombohedral geometry occupy approxi-mately 75% of the total volume. Phase volumes higher than 75% require that the droplets of dispersed phase be distorted into geometric shapes other than perfect spheres. Although it is rare to find emulsions with higher than 75% internal volume, phase volumes of over 90% have been reportedin literature.Formation of an EmulsionWhen two immiscible liquids are placedin contact with each other, they form two separate layers. The liquid with higher density forms the lower layer and the one with lower density forms the upper layer. When this two-layer system is shaken vigorously, one of the layers disperses in the other liquid forming an unstable emul-sion. If left unstirred, the dispersed phase comes together and coalesces into larger drops until the layers become separate again. If no other ingredient is added, this process of separation is usually completein a matter of a few minutes to a few hours. Therefore, a liquid dispersion is inherently an unstable system.However, when an emulsifier is present in the system, it reduces the interfacial tension between the two liquids and forms a physical barrier between droplets, hence lowers the total energy of the system(see discussion on Thermodynamics of Emulsions), thereby reducing the tendency of the droplets to come together and coalesce. Consequently, the globules ofthe internal phase may remain intact for long periods of time, forming a “stable”emulsion. It should be noted, however,that even with an emulsifier, an emulsionis a thermodynamically unstable system and will eventually revert to bulk phases. The time required for this process is determined by kinetics.Determination of Emulsion TypeSeveral tests can be used to determine whether a given emulsion is an O/W or W/O type. These are as follows:Miscibility or Dilution TestThis method is based on the fact that an emulsion can be diluted freely with a liquid of the same kind as its external phase. Typically, a small amount of the emulsion is added to a relatively large volume of water and the mixture is stirred. If the emulsion disperses in water, it is considered to bean O/W type emulsion. If, however, the emulsion remains undispersed, it is a W/O type emulsion.Staining or Dye TestThis test is based on the fact that if a dye is added to an emulsion and the dye is soluble only in the internal phase, the emulsion contains colored droplets dispersed inthe colorless external phase. This can be confirmed by observing a drop of emulsion under a low power microscope. An example of such a dye is scarlet red, which is an oil soluble dye. When added to an O/W type emulsion, followed by observation under the microscope, bright red colored oil drops in an aqueous phase can be seen clearly. Electrical Conductivity TestThis test is based on the fact that onlythe aqueous phase can conduct electrical current. Thus, when a voltage is applied across a liquid, a significant amount of electrical current will flow only when the path of the current is through a continuous aqueous phase. Since oil is a non-conductor of electricity, when tested for conductivity, a W/O type emulsion will show insignificant current flow.Often times a single test may not be conclu-sive. In such circumstances, more than one test may need to be carried out to confirm the emulsion type.Physical State of EmulsionsMost emulsions are either liquid or semi-solid at room temperature. In general, due to their high viscosity, the semi-solid emulsions are relatively more physically stable. Liquid emulsions are more commonly compounded for internal use, while semisolids are usually for external use or for use in body cavities (rectal or vaginal).Other terms commonly used to describe emulsions are lotion and cream . The term lotion refers to a disperse system that flows freely under the force of gravity. A cream is a product that does not flow freely under the force of gravity. It should be noted, however,that these terms are meaningful only when the product is at room temperature. A cream product may behave like a lotion with a temperature increase of a few degrees. The physical state of the final product is also influenced by its intended use. For example suntan lotions are dispensed as lotions instead of creams because they need to be applied on large body surface. Lotion form makes it easy to pour and spread the product. For application over a small portion of skin, a cream is the preferred form of an emulsion.Pharmaceutical Applications of Emulsions There are several reasons for formulation of a product as an emulsion. These include the following:•To disguise the taste or smell of oils or oil soluble drugs. These emulsions are normally O/W types with the aqueous phase containing sweeteners and flavoring agents to mask the poor taste of oils. An O/W type of emulsionalso makes it easy to rinse off the residual dose from the mouth and does not leave an oily taste. Mineral oil and cod liver oil are emulsified for this reason.•To improve the absorption of poorly soluble drugs. Oil soluble drugs may not be soluble enough to be absorbed efficiently. An example of such a drug is cyclosporin, which is dispensed as a microemulsion. •To deliver nutrients and vitamins by intravenous injection. Intralipid is an emulsion product for administering an oil by the IV route.•To serve as a vehicle for the topical administration of a variety of drugs.Kb is the binding constant of the preservative with the surfactantSweeteners are added to emulsions to produce a more palatable preparation, toand sorbitol.AntioxidantsAntioxidants are often added to prevent oxidation of vegetable oils and/or the active drug.Table 1. Typical AntioxidantsEmulsifiersEmulsifiers are substances that have the ability to concentrate at the surface of a liquid or interface of two liquids, many of them reducing the surface or interfacial tension. Those emulsifiers that reduce surface tension are also called surfactants .Emulsifiers in general are discussed inmore detail in a later section of this chapter.GuidelinesBefore selecting a formula for an emulsion,one needs to consider several factors.These are listed below.Type of Emulsion DesiredSince O/W emulsions are more pleasant to touch and swallow, they are generally preferred. Preparations for internal use are almost always O/W type products.Externally used emulsions may be of either type. Creams and lotions that are used primarily to provide oil to the skin need to be W/O due to high concentration of oils in these preparations.The equation shows that the effective concentration in the aqueous phase will always be a fraction of the total concentration.Solvents such as alcohol, glycerin and propylene glycol are often used as apreservative at concentrations approaching 10%. See Table 5, Typical Preservatives in Section 9 of this manual.BufferMany chemical buffer systems have been used in emulsions to control the pH. The optimal pH is chosen to ensure activity of the emulsifier, control stability of the drug and to ensure compatibility and stability of other ingredients.FlavorFlavoring agents enhance patient accept-ance of the product, which is particularly important for pediatric patients.ColorColorants are intended to provide a more aesthetic appearance to the final product.Emulsions are generally not colored with the exception of some topical products. Sequestering AgentsSequestering agents may be necessary to bind metal ions in order to control oxidative degradation of either the drug or other ingredients. HumectantsHumectants are water soluble polyols that prevent or hinder the loss of water from semi-solid emulsions, i.e., topical creams.They also contribute to the solvent proper-ties of the aqueous phase and contribute to the sweetness of oral preparations. The most common are glycerin, propylene glycolToxicityMost emulsifiers are not suitable for internal use. For orally given emulsions, acacia is commonly used as an emulsifying agent.Taste is another factor in selection ofingredients. In this regard, most polysaccha-rides are tasteless and, hence, suitable from a taste standpoint.Method of PreparationSoaps and acacia are excellent forextemporaneous preparations. While soaps allow the preparation to be made by simply mixing the ingredients and shaking, acacia can be used in a pestle and mortar to prepare emulsions.Typical FormulasCod Liver Oil Emulsion (polysaccharide emulsifier)Preparationing a ratio of 4:2:1 for oil, water and gums(both combined), prepare a primary emulsion by dry gum method. (See Methods to Prepare Emulsions on page 13.)2.Dilute with water to a flowable consistency andpour in a measuring device.3.Add alcohol diluted with equal volume of water,followed by the benzaldehyde and saccharin sodium.4.Dilute to volume (200 mL) with waterPreparation1.Add benzyl benzoate to the wax in a beakerand heat in a water bath until the wax melts and the temperature reaches 60°C.2.In a separate beaker, add an appropriate volumeof water and heat to the same temperature.3.Add the water to the oil phase with continuousstirring.4.Continue to stir until the mixture begins tothicken and cools to room temperature.Preparation1.Mix the two powders in a mortar and trituratewell, taking care that all the lumps and large particles have been reduced.2.Then add oil slowly with constant trituration untilall the oil has been added. Triturate to form a smooth paste.3.Then add the limewater and triturate briskly toform the emulsion.Note: The emulsifier, calcium oleate (from limewater and olive oil), preferentially forms O/W emulsions.Protective Lotion (divalent soap emulsifier)Benzyl Benzoate Emulsion (emulsifying wax emulsifier)Preparation1.Mix the paraffins, cetostearyl alcohol andstearic acid in a beaker and heat in a water bath to about 60°C.2.Heat water and chlorocresol together to thesame temperature.3.Add the aqueous phase to the oil phase andstir until congealed and cooled to room temperature.Note:The emulsifier is triethanolamine stearate formed in situ.Preparation1.Melt the sorbitan monostearate and stearicacid in the liquid paraffin and cool to 60°C. 2.Mix the sorbitol solution, preservatives,polysorbate 60 and water and heat to the temperature of the oil mixture.3.Add the aqueous solution to the oil phase andstir until it has congealed and cooled to room temperature.Note:Propylene glycol serves as a solvent for the preservatives.Preparation1.Mix and melt the wax and paraffin together.2.Dissolve borax in water and heat both containerson a water bath to 70°C.3.Add the aqueous phase to the oil phase andstir until it has congealed and cooled to room temperature.Note:The fatty acid in white beeswax reacts with borax (sodium borate) to make a sodium soap which acts as an W/O type emulsifier.Barrier Cream (soap emulsifier)All Purpose Cream (synthetic surfactant emulsifier)Cold Cream (soap emulsifier)Surfactants or surface active agents are molecules that consist of two distinct parts,a hydrophobic tail and a hydrophilic head group. They are generally classified based on the hydrophilic properties of the head group (ionic charge, polarity, etc.). Since the hydrophobic chains do not vary much in their properties, the nature of surfactants is dependent mainly on the head group structure.A common problem with sterol-containing emulsifiers is that being complex mixtures of natural substances, they are prone to variability in their quality and, hence, performance. Also, these agents usually contain some degree of an odor, which varies with the purity and source. Some semi-synthetic substitutes are available that seek to overcome some of the problems associated with these agents.There are of basically three types of emulsifiers: natural products, surface active agents (surfactants), and finely divided solids. Based on whether a stable emulsion can be produced, emulsifiers are also classified either as primary emulsifying agents which produce stable emulsions by themselves, or secondary emulsifying agents (stabilizers) which help primary emulsifiers to form a more stable emulsion.of cholesterol. Cholesterol itself is a very efficient emulsifier and produces W/O type emulsions. Consequently, its use is limited to topical preparations such as Hydrophilic Petrolatum USP which readily absorbs water forming a W/O cream. Woolfat or lanolin contains a considerable amount of choles-terol esters and can absorb up to 50% of its own weight of water.This group of emulsifiers, which numbers in the hundreds, contain a polyoxyethylene chain as the polar head group. They arenonionic and, thus, are compatible with ionic compounds and are less susceptible to pH changes. There are several such surfactants official in the USP/NF , typified by sorbitan monooleate (a partial ester of lauric acid with sorbitol), polysorbate 80(polyoxyethyl-ene 20 sorbitan monooleate) which contains 20 oxyethylene units copolymerized sorbitanAmine soaps consist of an amine, such as triethanolamine, in the presence of a fatty acid. These surfactants are viscous solutions and produce O/W type emulsions. They offer the advantage that the final pH of the preparations is generally close to neutral,and, therefore, allows their use on skin for extended periods of time.monooleate) and polyoxyl 40 stearate(a mixture of stearic acid esters with mixed poloxyethylene diols equivalent to about40 oxyethylene units).The large number of nonionic emulsifiers results from the large number of possible combinations of various alkyl groups with polyoxyethylene chains of varying lengths. Compounds with saturated and/or large alkyl groups, such as stearyl, tend to be solids or semisolids while oleyl (also large, but unsaturated) compounds tend to be liquids. Also, the longer the polyoxyethylene chain, the higher the melting point.To characterize such a large number of compounds, they are each assigned an HLB number. The HLB number or hydrophile-lipophile balance, is a measure of the relative hydrophilic vs lipophilic character of the molecule as determined by the relative size of the polyoxyethylene chain vs the alkyl group. HLB numbers range from 0 for a pure hydrocarbon to 20 for a pure poly-oxyethylene chain. Some typical valuesare listed in Table 3.Ionic surfactants, such as sodium lauryl sulfate, were not included in the original definition of the HLB system but have been included as the HLB system was developed. The HLB number of 40 for sodium lauryl sulfate is outside of the range of 0 to 20 and simply means that sodium lauryl sulfate is much more soluble or hydrophilic thana pure polyoxyethylene chain.Table 3. Typical HLB Numbersof EmulsifiersFinely Divided SolidsFinely divided solids function as emulsifiers because of their small particle size. Fine particles tend to concentrate at a liquid-liquid interface, depending on their wetability, and form a particulate film around the dispersed droplets. They are seldom used as the primary emulsifier.phase. The emulsion type will depend on the type of soap formed.Basically the formula is divided into anoil phase and an aqueous phase with the ingredients dissolved in their proper phases (oil or water). The surfactant(s) is added to the phase in which it is most soluble. The oil phase is then added to the aqueous phase with mixing, and the coarse mixture passed through an homogenizer.When waxes or waxy solids are included in the formulation, the use of heat is necessary,as described above.Required HLB of the Oil Phase.It has been found that various oils and lipid materials form stable emulsions withsurfactants that have a certain HLB value.This HLB value is called the required HLB of the oil or lipid. Theoretically, any surfac-tant with the required HLB would produce a stable emulsion with the indicated oil or lipid. Some examples are given in Table 4.Table 4. Required HLB Values for Typical Oils and LipidsHLB of Surfactant MixturesIt may be difficult to find a surfactant with the exact HLB number required for a given oil phase in an emulsion. Fortunately, the HLB numbers have been shown to be additive for a mixture of surfactants. Thus, if one required a surfactant with a HLB of 10, one could use a mixture of sorbitan monooleate (HLB = 4.7) and polysorbate 80 (HLB = 15.6). Such a mixture can be calculated on the basis of a simple weighted average as follows.Suppose 5 g of surfactant mixture is required. Let = the g of sorbitanmonooleate, then 5 = the g of polysorbate 80 required.(4.7)+(5- )(15.6) = 10(5)4.7 + 78.0- 15.6= 10(5)10.9= 28= 2.57 and 5- = 2.43Thus a mixture of 2.57 g of sorbitanmonooleate and 2.43 g of polysorbate 80would have a HLB of 10.Griffin 2described an experimental approach for the formulation of emulsions using synthetic emulsifiers.1.Group the ingredients on the basis of theirsolubilities in the aqueous and oil phases.2.Determine the type of emulsion required andcalculate an approximate required HLB value.3.Blend a low HLB emulsifier and a high HLBemulsifier to the required HLB.4.Dissolve the oil soluble ingredients and the lowHLB emulsifier in the oil phase. Heat, if necessary,to approximately 5 to 10°over the melting point of the highest melting ingredient or to a maximum temperature of 70 to 80°C.5.Dissolve the water soluble ingredients (exceptacids and salts) in a sufficient quantity of water.6.Heat the aqueous phase to a temperature whichis 3 to 5°higher than that of the oil phase.7.Add the aqueous phase to the oil phase withsuitable agitation.8.If acids or salts are employed, dissolve them inwater and add the solution to the cold emulsion.9.Examine the emulsion and make adjustments inthe formulation if the product is unstable. It may be necessary to add more emulsifier, change to an emulsifier with a slightly higher or lower HLB value or to use an emulsifier with different chemical characteristics.In addition to chemical degradation of various components of an emulsion, which can happen in any liquid preparation, emulsions are subject to a variety of physical instabilities. Sedimentation or Creaming Factors - Stoke’s LawCreaming usually occurs in a liquid emulsion since the particle size is generally greater than that of a colloidal dispersion. The rate is described by Stoke’s Law for a single particle settling in an infinite container under the force of gravity as follows:d =d 2(2- 1)gdt 18where:d /d t= the sedimentation rate in distance/time d = droplet diameter 2= droplet density1= emulsion medium density g = acceleration due to gravity = viscosity of the emulsion mediumSince for most oil phases, 2< 1, then sedimentation will be negative, i.e., the oil droplets will rise forming a creamy whitelayer. While Stoke’s Law does not describe creaming quantitatively in an emulsion, it does provide a clear collection of factors and their qualitative influence on creaming.Droplet SizeReducing droplet size can have a significant effect on creaming rate. Since the diameter is squared in Stoke’s Law, a reduction in size by ¹⁄₂will reduce the creaming rate by (¹⁄₂)2or a factor of 4.Emulsion StabilityDensity DifferenceIf the difference in density between the emulsion droplet and the external phase can be matched, the creaming rate could be reduced to zero. This is almost impossi-ble with most oils and waxy solids used in emulsions.The Gravitational Constant, gThis parameter is not of much interest since it can not be controlled or changed unless in space flight.ViscosityViscosity turns out to be the most readily controllable parameter in affecting the creaming rate. While the viscosity in Stoke’s Law refers to the viscosity of the fluid through which a droplet rises, in reality the viscosity that controls creaming is the viscosity of the entire emulsion. Thus, doubling the viscosity of an emulsion will decrease the creaming rate by a factor of 2.There are three major ways to increase the viscosity of an emulsion:•Increase the concentration of the internal phase•Increase the viscosity of the internal phase by adding waxes and waxy solids to the oil phase.•Increase the viscosity of the external phase by adding a viscosity building agent. Most of the suspending agents described in the Suspensions Section in this manual have been used for this purpose.Creaming does not usually occur in a semi-solid emulsion.Breaking or CrackingThis problem arises when the dispersed globules come together and coalesce to form larger globules. As this process continues, the size of the globules increases, making it easier for them to coalesce. This eventually leads to separation of the oil and water phases. For cracking to occur, the barrier that normally holds globules apart has to break down. Some of the factorsthat contribute to cracking are as follows:•Insufficient or wrong kind of emulsifier in the system.•Addition of ingredients that inactivate the emulsifier. Incompatible ingredients may show their effect over a period of time.An example of such an incompatibilitywill be to use large anions in thepresence of cationic emulsifier.•Presence of hardness in water. The calcium and magnesium present in hard water can replace a part of the alkalisoap with divalent soap. Since thesesoaps form different kinds of emulsions, phase inversion usually takes place.•Low viscosity of the emulsion •Exposure to high temperatures can also accelerate the process of coalescence.This is due to the fact that at an elevated temperature, the collisions between theglobules can overcome the barrier tocoalescence, thereby increasing thechance that a contact between twoparticles will lead to their fusion.Temperature may have an adverse effect on the activity of emulsifiers, particularly if these are proteinaceous in nature.However, this usually happens at temper-atures higher than 50°C. Conversely, areduction in temperature to the point that the aqueous phase freezes also will break the emulsion.•An excessive amount of the internal phase makes an emulsion inherently less stable because there is a greater chance of globules coming together.Cracking is the most serious kind of physical instability of an emulsion. Cracking of an emulsion usually renders it useless. In creams, the problem of cracking may show up as tearing. This is a process where one phase separates and appears like drops on top of the cream.The basic difference between creamingand cracking is that the globules in creaming do not coalesce to form larger particles. Therefore, creaming is a less serious problem and most preparations that show creaming can be shaken to redisperse the internal phase to its original state. A com-mon example of creaming is the formation of cream on top of whole milk due to collection of emulsified fat of the milk. This problem is solved by homogenizing the milk to reduce the particle size of dispersed fat, thereby reducing the rate at which they travel tothe surface.。
3例脂质性肺炎临床病例分析
Ｃｌｉｎｉｃａｌ ａｎａｌｙｓｉｓ ｏｆ ３ ｃａｓｅｓ ｏ ｆ ｌｉｐｏｉｄ ｐｅｎｕｍ ｏｎｉａ
ＺＨＡＮＧ Ｊｉａｎ—ｈｕａ Ｊｉｌｉｎ Ｃｉｔｙ Ｔｕｂｅｒｃｕｌｏｓｉｓ Ｈｏｓｐｉｔａｌ ｓｕｒｇｉｃａｌ ｄｅｐａｒｔｍｅｎｔ，Ｊｉｌｉｎ， １３２０００，Ｃｈｉｎａ
Ａｂｓｔｒａｃｔ：Ｏｂｊｅｃｔｉｖｅ Ｔｏ ｅｖａｌｕａｔｅ ｔｈｅ ｃｌｉｎｉｃａ ｌ ｒａｄｉｏｌｏｇｉｃａｌ ａｎｄ ｐａｔｈｏｌｏｇｉｃａｌｍ ａｎ ｉｆｅｓｔａｔｉｏｎｓ ｏｆ ｌｉｐｏｉｄ ｐｎｅｕｍｏｎｉａ，ｔｏ ｉｍｐｒｏｖｅ ｔｈｅ ｄｉ—
无恶臭脓痰 ，无胸痛 ，无畏寒 、发热 ，无盗 汗史 。１例 患者 复 层 纤 毛 柱 状 上 皮 ，脂 类 物 质 进 入 肺 泡 腔 后 迅 速 乳 化 ，被
肺部听诊呈 浊音 ，闻及支气 管肺 泡 呼吸音 。２例患 者无 明 肺泡内的巨噬细胞吞 噬 ，进入胞 浆 内的脂类 物质却 不能被
中 国民族 民 间 医药 Ｃｈｉｎｅｓｅ ｊｏｕｍａｌ ｏｆ ｅｔｈｎｏｍｅｄｉｃｉｎｅ ａｎｄ ｅｔｈｎｏｐｈａｒｍａｅｙ
·ｌ６ｌ·
“碎石路 ”征 曾认 为是 肺泡蛋 白沉着 症 的特征性 表现 ，但 细支气管肺泡癌 和外 源性类 脂质肺 炎 中都可 见到 。影像 学上 与肺癌 的鉴别诊断要点在 于 ：与肿 瘤 的短 细毛刺相 比， 节段 型的毛刺较粗 ，长短不一 ，产生毛刺的主要原因是叶 间 隔纤 维化 ；病灶进展非常缓慢 ，久 治不愈 ，周围肺野存在斑 片状和 （或）索条状阴影 ；ＣＴ或 ＭＲ Ｉ可能 发现病灶 内含 有类 似皮下脂肪 的密度或信号 。
【摘 要 】 目的：通过临床病例分析 ，了解脂质性肺炎的临床表现 、影像学和病 理学特点 。方法 ：回顾 ３例脂质性肺炎患者的临床资
欧洲药典7.5版
INDEX
To aid users the index includes a reference to the supplement in which the latest version of a text can be found. For example : Amikacin sulfate...............................................7.5-4579 means the monograph Amikacin sulfate can be found on page 4579 of Supplement 7.5. Note that where no reference to a supplement is made, the text can be found in the principal volume.
English index ........................................................................ 4707
Latin index ................................................................................. 4739
EUROPEAN PHARMACOPபைடு நூலகம்EIA 7.5
Index
Numerics 1. General notices ................................................................... 7.5-4453 2.1.1. Droppers...................
苹果多酚在富油植物蛋白饮料中的应用
ｆ ｍ ｂｏ ａｓ ｉ ｉ ｌ ｄ Ｊ ． Ｆ ｅ Ｐｏｅｓ ｇＴ ｃｎ ｌ ｙ ｒ ｉｍ ｓ—ｇ ｔ ｂｅ ｓ［ ］ ｕｌ ｒｃｓｉ ｅｈ ｏｏ ， ｏ ｌｎｅ ｎ ｎ ｇ
２ ０ ，７ （ ） １—８ ０１ ２ １ ： ．
［３］
Ｚ Ｎ ｉｎａｇ Ｅ Ｇ Ｘａ ｙｎ ，ＭＡ Ｙｔｉ ｉ ，ＭＡ Ｌｒｎ ．Ｕｉｚｔ ｎｏ ｓ ａ ｎ ａ ｉ ｇ ｔｉ ｉ ｆ ｔ ｗ ｉ ｏ ｌａｏ ｒ ｂｏ ｓ ｅｅｇ ｎ Ｃ ｉａ ［ ］ Ｒ ｎｗ ｂｅ ｎ Ｓ ｓ ｉａｌ ｉ ｓ ｎ ｒｙ ｉ ｈｎ ｍａ Ｊ ． ｅ ｅ ａｌ ａｄ ｕｔｎ ｂｅ ａ
［］ Ｊ ．中 国 煤 炭 ， ０９， ５ （ ）：６ ２０ ３ １ １—６ ． ３ 矫振 伟 ，苏 俊 林 ，黄 海 珍 ．秸 秆 在 型煤 中 的 优 化 配 比 及 使
用 ［］ Ｊ ．农 机 化研 究 ，２ ０ （ ） ４ ０ ８ ９ ：１ ２—１ ４ ４．
陈震 ， 伟 ，高翔 ．生 物 质 型煤 的制 备 与 研 究 ［］ 李 Ｊ ．煤 炭加 工 与综 合利 用 ，２ ０ （ ） ３— ６ ０６ ３ ：３ ３ ． 冯 千 武 ，赵 静 ， 公 哲 ．生物 质 型煤 性 能 的 研 究 ［ ］ 董 Ｊ ．煤 炭 加工 与综 合 利 用 ，２０ （ ） ０— ２ ０ ６ ６ ：３ ３ ．
过 氧化 值测定 需用 铁溶 液做 标准 曲线 （ １ 。 图 ）
１２ １Ｏ
４
一∞
２
仪 、Ｔ ６新世 纪紫外 可见 分 光光 度 计 、Ｈ ５回旋式 Ｙ．
振 荡 器 Ｆ ２ ０ Ａ 电子 天 平 、Ｊ ６ ０ Ａ ０４ Ａ １ ２电 子 天 平 等 。 １ ２ 实 验 方 法 ．
不 同抗氧 化剂 对 Ｔ Ａ值 的影 响 。将 空 白样 品 、 Ｂ
苹果汁中吡蚜酮农药残留荧光检测
苹果汁中吡蚜酮农药残留荧光检测作者：暂无来源：《中国食品》 2019年第8期吡蚜酮,别名吡嗪酮,化学名为4,5-二氢-6-甲基-4-(3-吡啶亚甲基氨基)-1,2,4-3(2H)-酮。
吡蚜酮是最新研制的杀虫剂,具有非杀生性,归属吡啶类或三嗪酮类。
在正常情况下,吡蚜酮是以白色结晶粉末为状态存在的,药物本身有一定的毒性,十分稳定,遇光遇热或者是在相对较弱的酸碱环境中都不会分解。
该药物具有较好的内吸活性,能够做到对有害农作物的虫类进行触杀,在农作物防虫害方面上有着很好的效果。
药物成分能够在植物体内通过植物自身的一些部位进行传输,在使用时可直接在叶面进行喷雾或者直接在作物土壤中使用,有利于保护新生的枝叶不受到虫害的侵袭。
下面主要研究的是苹果汁与吡蚜酮混合体系之间的关系,根据有机物受激光发生荧光的原理,利用荧光光谱法直接检测苹果汁中的吡蚜酮农药含量。
在同一激励条件下,不同物质所产生的荧光特性是不同的,因为不同物质的能级结构是不一样的,所以可以用荧光光度计来定性鉴别物质的种类。
此外,荧光分析法可以定量检测稀释同种物质所得到的不同浓度的溶液,因其所产生的荧光物质和荧光强度与物质的溶液浓度成正比。
通过实验我们得知,利用荧光光谱法检测苹果汁中的吡蚜酮农药含量,是可行性、有效性和快速性均较佳的方法。
一、实验准备实验仪器。
该项实验中用到的测试仪器包括LS55荧光分光光度计、氙灯、石英比色皿、取液器、滴管、能够进行精密测量的电子天平秤。
激发和发射狭缝均设置为5nm。
有关实验仪器的主要技术指标:狭缝宽度范围是3-8nm;波长扫描范围是300-600nm;波长运动速度约22000nm/mi;波长精确度为±1.5nm;响应时间是2%到97%。
实验材料。
该项实验中用到的材料包括100%纯度的苹果汁、吡蚜酮、纯净水。
实验方法。
利用准备的仪器配置待检测的样品溶液,并将其放在全透的石英比色皿中,在这之后决定何种激光发射波长最为合适,其中300-600nm是发射波长的扫描范围,使用4.5nm的狭缝宽度,扫描的速度则确定在600nm/min。
高浓度CO2胁迫预处理与电子束辐照对NFC苹果汁品质的影响
黄若涵，张天天，刘芳，等. 高浓度CO 2胁迫预处理与电子束辐照对NFC 苹果汁品质的影响[J]. 食品工业科技，2024，45（9）：325−332. doi: 10.13386/j.issn1002-0306.2023060219HUANG Ruohan, ZHANG Tiantian, LIU Fang, et al. Effect of CO 2 Stress Pretreatment and Electron Beam Irradiation on the Quality of NFC Apple Juice[J]. Science and Technology of Food Industry, 2024, 45(9): 325−332. (in Chinese with English abstract). doi:10.13386/j.issn1002-0306.2023060219· 贮运保鲜 ·高浓度CO 2胁迫预处理与电子束辐照对NFC 苹果汁品质的影响黄若涵，张天天，刘 芳*，樊明涛（西北农林科技大学食品科学与工程学院，陕西杨凌 712100）摘 要：单一加工技术难以达到保持非浓缩还原（NFC ）果汁营养和风味、降低褐变及杀菌的多重要求，为研究CO 2胁迫预处理与非热杀菌联合处理对NFC 苹果汁品质的影响，本研究在苹果榨汁前采用50% CO 2胁迫处理，榨汁后分别用电子束辐照、巴氏杀菌两种杀菌方法，探究不同胁迫预处理强度、胁迫预处理与不同杀菌方法联合对NFC 果汁感官品质、营养品质及抑菌效果的影响。
结果表明：50% CO 2胁迫处理苹果显著提高果汁总酚含量、抗氧化活性、V C 含量（P <0.05），贮藏48 h 时，胁迫60 min 组苹果汁总酚含量和总抗氧化能力分别是对照组的118.7%和104%；且CO 2胁迫处理60 min 显著降低NFC 果汁褐变度（P <0.05）。
菲律西斯Philips水果蔬菜汁机说明书
HR1891HR1892使用产品前请仔细阅读本使用说明书2016-07-193000 001 04541 C23繁體中文簡介恭喜您購買本產品並歡迎加入飛利浦！請於/welcome註冊您的產品，以善用飛利浦提供的支援。
飛利浦 Avance 慢速果菜機可讓您輕鬆榨取所有蔬果精華，讓您每天都有健康美味的果汁可以飲用。
本產品的創新技術能夠充分萃取蔬果汁，並可快速完成清潔，不到1 分鐘就能搞定。
精心研發的完全整合式設計，不僅佔用空間小，效能更是一流。
一般說明 (圖 1)A 榨汁裝置- 1 進料棒- 2 莓果盤- 3 進料管- 4 防漏設計- 5 壺嘴- 6 黑色兩件式鮮純果汁濾網-7 榨汁螺芯-8 果渣出水口B 馬達座-9 鎖定扣夾-10 開關按鈕，附電源指示燈-11 反轉/預先清潔按鈕-12 電源線-13 電源線收納裝置-14 果渣槽-15 安全銷C 果汁壺 (僅限 HR1891)-16 果汁壺圖中未顯示：灰色兩件式高纖果汁濾網 (僅限 HR1891)重要事項在使用本產品前，請先仔細閱讀本使用手冊，並保留使用手冊以供日後參考。
危險-請勿將馬達座浸入水中或其他液體中，也不要在水龍頭下沖洗或放入洗碗機清洗。
警示-插電之前請先確認本產品所標示的電壓，是否與本地所使用的電壓相符。
-插頭、電源線或其他零件受損時，請勿使用本產品。
如果電源線損壞，必須交由飛利浦、飛利浦授權之服務中心，或是具備相同資格的人員進行更換，以免發生危險。
-本產品僅供家用。
如果不當使用本產品、作為 (半) 專業用途，或未依照使用手冊操作，保固將無效，且飛利浦將不擔負任何損壞賠償責任。
-本產品不適合供下列人士 (包括孩童) 使用：身體官能或心智能力退化者，或是經驗與使用知識缺乏者。
他們需要有負責其安全的人員在旁監督，或指示產品的使用方法，方可使用。
-請勿讓孩童使用本產品或將本產品當成玩具。
-請勿讓孩童接觸產品與電線。
-當本產品在運轉時，請勿將手指或其他物品伸入進料管。
Crafter’s Choice 苹果糖分调味油安全数据表说明书
1.IdentificationProduct Name:Crafter’s Choice™ Apple - Sweetened Flavor OilRecommended Use:FlavorSupplied by:Crafter’s Choice Brands, LLC7820 E. Pleasant Valley RoadIndependence, OH 44131(800) 908-7028In Case of Emergency:ChemTel(800) 255-3924 Domestic USA, Canada, Puerto Rico and USVI+1 813 248-0585 International2.Hazards IdentificationGHS ClassificationFlam. Liq. 4Symbol(s) of ProductNo GHS Symbols ExistSignal Word:WarningGHS H azard StatementsFlammable Liquid, category 4H227 Combustible liquidposition/Information on IngredientsChemical Name CAS Number Wt. %GHS Symbols GHS StatementsI-Hexyl acetate142-92-7 1.0-2.5 GHS02The text for GHS Hazard Statements shown above (if any) is given in the "Other information" Section.H226Possible Hazards2% of the mixture consists of ingredients of unknown acute toxicity GHS Label Precautionary StatementsP210 P280Keep away from heat, hot surfaces, sparks, open flames and other ignition sources. No smoking. Wear protective gloves / protective clothing / eye protection / face protection.4.First Aid MeasuresFIRST AID - INHALATION: Remove to fresh air and seek medical assistance if necessary.FIRST AID - SKIN CONTACT: Remove contaminated clothing and shoes. Wash with mild soap and water. Seek medical attention if necessary.FIRST AID - EYE CONTACT: Remove contact lenses. Flush eyes with cool water for at least 15 minutes. If irritation persists, seek medical attention.FIRST AID – INGESTION: Rinse mouth. Do not induce vomiting. Drink water. Consult a physician.5.Fire Fighting MeasuresUNUSUAL FIRE AND EXPLOSION HAZARDS: None known.SPECIAL FIREFIGHTING PROCEDURES: Use extinguishing measures that are appropriate to local circumstances and the surrounding environment.SUITABLE EXTINGUISHING MEDIA: Water spray/mist, Foam, Carbon Dioxide (C02), and Dry Chemical. Water may be used to cool off containers.UNSUITABLE EXTINGUISHING MEDIA: Do not use a solid water stream as it may scatter and spread fire.6.Accidental Release MeasuresPRECAUTIONARY MEASURES: Ensure adequate ventilation. Use personal protective equipment. Evacuatepersonnel to safe areas. Remove all sources of ignition. Beware of vapors accumulating to form explosiveconcentrations. Vapors can accumulate in low areas. Avoid breathing vapors, mist or gas. For personal protection see section 8.ENVIRONMENTAL MEASURES: Do not let product enter drains. Prevent further leakage or spillage if safe to do so.METHODS AND MATERIALS FOR CONTAINMENT AND CLEANING UP: Contain material. Collect using solid absorbent material and place into appropriate waste container for disposal according to local regulations (See section 13).Keep in suitable, closed containers for disposal.7.Handling and StorageHANDLING: For industrial use only. Use with adequate ventilation. Keep away from heat and flame.STORAGE: Keep containers tightly closed in a dry, cool and well-ventilated place.8.Exposure Controls/Personal ProtectionRESPIRATORY PROTECTION: Proper ventilation, engineering controls, such as local exhaust ventilation, and if necessary, a NIOSH certified respirator with appropriate cartridges is highly recommended.SKIN PROTECTION: Chemical resistant gloves recommended.EYE PROTECTION: Wear safety glasses with side shields or goggles.HYGIENIC PRACTICES: Always observe good personal hygiene measures, such as washing your hands after handling the material and before eating, drinking, and/or smoking. Routinely wash work clothing and protective equipment to remove contaminants.9.Physical and Chemical PropertiesAppearance:Physical State: LiquidOdor:Clear to slightly hazy liquid Conforms to standard Odor Threshold: Not Established Specific Gravity (typical):0.940pH:Not Measured Freeze Point, °C:Not Applicable Viscosity:Not MeasuredSolubility in Water:INSOLUBLE Partition Coefficient, n-octanol/water: Not Measured Decomposition Temp, °C:Not Measured Explosive Limits, %: Not Measured Initial Boiling Point, °C:36Flash Point, °C / °F (Closed Cup): 82 / 179 Evaporation Rate:Not Measured Auto-Ignition Temperature, °C: Not Measured Vapor Density:Not MeasuredVapor Pressure, mmHg: Not Measured10.Stability and ReactivitySTABILITY: Material is stable under normal conditions.REACTIVITY: The product is non-reactive under normal conditions of use, storage, and transport.CONDITIONS TO AVOID: Heat, flames and sparks. Extremes of temperature and direct sunlight.INCOMPATIBILITY: Keep away from strong oxidizing agents, heat and open flames.HAZARDOUS DECOMPOSITION PRODUCTS: When heated, may produce unpleasant fumes and/or bustion may produce Carbon Monoxide and/or Carbon Dioxide.POSSIBILITY OF HAZARDOUS REACTIONS: No dangerous reactions known under conditions of normal use.11.Toxicological InformationEFFECT OF OVEREXPOSURE - INHALATION: No adverse effects due to inhalation are expected under normal use.EFFECT OF OVEREXPOSURE - SKIN CONTACT: Not expected to cause skin problems under normal use conditions.EFFECT OF OVEREXPOSURE - EYE CONTACT: Not expected to cause eye problems under normal use conditions.EFFECT OF OVEREXPOSURE - INGESTION: Under normal use conditions, this product is not expected to cause adverse health effects.CARCINOGENICITY: This product does not contain any carcinogenic substances as classified by IARC, NTP, ACGIH or OSHA.PRIMARY ROUTE(S) OF ENTRYAcute Toxicity ValuesThe acute effects of this product have not been tested. Data on individual components are tabulated belowCAS Number Chemical Name Oral LD50 Dermal LD50Vapor LC50 141-97-9Ethyl acetoacetate 3980 mg/kg Rat>5000 mg/kg RabbitN.I.N.I. = No Information12.Ecological InformationECOLOGICAL INFORMATION: Normal recommended use releases little of the product to the environment.Responsible manufacturing applications should include provisions for spill containment and measures to control loss of volatiles.13.Disposal InformationDISPOSAL METHOD: Do not discharge into drains, water courses or onto the ground. Do not allow this material to drain into sewers/water supplies. Do not contaminate ponds, waterways or ditches with material or used container. Dispose of material in accordance with applicable federal, state and local regulations.14.Transport InformationPROPER SHIPPING NAME:Combustible Liquid, n.o.s.N/A N/A N/A N/ACLASS:3N/A N/A N/A N/ARegulatory Information PHMSA / DOT ICAO / IATA IMO / IMDG CANUTEC / TDG ADR / RIDUN / NA NUMBER:NA 1993N/A N/A N/A N/A15.Regulatory InformationPlease contact Customer Service for specific Regulation Information.16.Other InformationText for GHS Hazard Statements shown in Section 3 describing each ingredient:H226 F lammable liquid and vapor H227 Combustible liquidPACKING GROUP:III N/A N/A N/A N/ALABEL:N/A N/A N/A N/A N/AADDITIONAL INFO:N/ANOT REGULATED NOT REGULATED NOT REGULATED NOT REGULATEDLegend: N.A. - Not Applicable, N.E. - Not Established, N.D. - Not DeterminedThe above information is believed to be correct, but does not purport to be all inclusive and shall be used only as a guide. The information in this document is based on the present state of our knowledge and is applicable to the product with regard to appropriate safety precautions. It does not represent any guarantee of the properties of the product. Crafter’s Choice Brands, LLC and its Affiliates shall not be held liable for any damage resulting from the handling or from contact with the above product.。
微波和巴氏杀菌对NFC苹果汁品质的影响
微波和巴氏杀菌对NFC苹果汁品质的影响李根;赵岩;马寅斐;和法涛;丁辰;朱风涛;初乐【摘要】研究鲜榨(not-from-concentrate,NFC)苹果汁杀菌新技术,探讨微波杀菌和巴氏杀菌对NFC苹果汁在杀菌效果、理化性质、功能性成分、酶活性等方面的影响.结果表明:两种杀菌方式处理后NFC苹果汁微生物均符合国家卫生标准,微波杀菌更为彻底;与处理组相比,两种杀菌方式对pH值、可溶性固形物、总酸、总糖无显著影响;通过对比处理前后果汁L*、a*、b*值的差异,微波杀菌的△E值显著低于巴氏杀菌,说明微波杀菌能更好的保持果汁原有的颜色;微波杀菌后的果汁中多酚含量和抗氧化能力优于巴氏杀菌,同时也保留了更多的VC,通过相关性分析发现抗氧化能力与多酚含量呈显著正相关;通过比较处理前后果汁中多酚氧化酶(polyphenol oxidase,PPO)和果胶甲酯酶(pectin methylesterase,PME)酶活性的差异,发现微波杀菌能更好的起到灭酶的效果.因此,微波杀菌不仅能起到很好的杀菌灭酶效果,还能更好的保持果汁的色泽和营养成分.【期刊名称】《食品研究与开发》【年(卷),期】2019(040)008【总页数】5页(P96-100)【关键词】NFC苹果汁;微波杀菌;巴氏杀菌;品质【作者】李根;赵岩;马寅斐;和法涛;丁辰;朱风涛;初乐【作者单位】中华全国供销合作总社济南果品研究院,山东济南250014;中华全国供销合作总社济南果品研究院,山东济南250014;中华全国供销合作总社济南果品研究院,山东济南250014;中华全国供销合作总社济南果品研究院,山东济南250014;中华全国供销合作总社济南果品研究院,山东济南250014;中华全国供销合作总社济南果品研究院,山东济南250014;中华全国供销合作总社济南果品研究院,山东济南250014【正文语种】中文苹果是蔷薇科（Rosaceae）苹果属（Malus）植物的果实。
- 1、下载文档前请自行甄别文档内容的完整性，平台不提供额外的编辑、内容补充、找答案等附加服务。
- 2、"仅部分预览"的文档,不可在线预览部分如存在完整性等问题,可反馈申请退款(可完整预览的文档不适用该条件!)。
- 3、如文档侵犯您的权益，请联系客服反馈,我们会尽快为您处理(人工客服工作时间：9:00-18:30)。
1Department of Paediatrics, Bosch Medicentrum, 's-Hertogenbosch, The Netherlands.
Abstract
Dietary factors have been shown to contribute to the occurrence or persistence of chronic non-specific diarrhoea (CNSD). Among these are low dietary fat, high fluid consumption, and the consumption of apple juice. Prompted by the clinical impression that freshly
pressed and unprocessed ('cloudy') apple juice was less likely to induce diarrhoea than normal, enzymatically processed ('clear') apple juice, both juices were compared in terms of carbohydrate malabsorption, gastric emptying, and effects on defecation patterns.
Clear and cloudy apple juice differ in their fibre and non-absorbable monosaccharide and oligosaccharide contents. Ten healthy children aged 3.6 to 5.9 years ingested 10 ml/kg of clear and cloudy apple juice; in five of them it was enriched with 40 mg of [1-13C]-glycine.
Clear apple juice resulted in increased (> or = 20 ppm) breath hydrogen excretion in 8/10, compared with 5/10 after cloudy apple juice; peak breath hydrogen was higher in the clear apple juice group (35 (4) and 18 (3) ppm, respectively). Gastric emptying as determined by means of labelled breath carbon dioxide (13CO2) excretion was similar with both juices.
In a four week crossover clinical trial 12 children, formerly diagnosed as having CNSD, were given extra clear fluids (excluding fruit juices; > or = 50% over basal consumption), clear apple juice, or cloudy apple juice, for five day periods. Extra fluids and cloudy apple juice did not influence stool frequency and consistency compared with the basal period. In contrast, clear apple juice significantly promoted diarrhoea. It is suggested that, in addition to fructose, the increased availability of non-absorbable monosaccharides and
oligosaccharides as a result of the enzymatic processing of apple pulp is an important aetiological factor in apple juice induced CNSD.。