The specification of Danish Butter Cookies
iDS-2CD7A26G0-IZHS(Y) 2 MP IR Varifocal Bullet Net
iDS-2CD7A26G0-IZHS(Y)2 MP IR Varifocal Bullet Network Camera⏹⏹ High quality imaging with 2 MP resolution⏹Excellent low-light performance via DarkFighter technology ⏹Clear imaging against strong back light due to 140 dB WDR technology⏹Efficient H.265+ compression technology to save bandwidth and storage⏹5 streams to meet a wide variety of applications ⏹Water and dust resistant (IP67) and vandal proof (IK10)FunctionFace RecognitionWith embedded deep learning based algorithms, the camera is able to give the best shot of a target face through detecting, tracking, capturing, grading and selecting. The camera captures the face and outputs the features, such as gender, age, and expression. The camera uses face exposure function to dynamically adjust face area exposure of captures and ensures high face picture quality.Perimeter ProtectionWith embedded deep learning based target detection and classification algorithms, the camera carries out the duty of perimeter protection, monitoring the actions of line crossing, intrusion, region entrance, and region exiting. The algorithms greatly filter out the mistaken alarm caused by the interference of leafs, lights, animal, flag, etc.Multi-Target-Type RecognitionWith the embedded deep learning algorithms, the camera detects and captures the face, human body, vehicle in the specified region and outputs the features, such as gender, age, top color, and vehicle type.SpecificationCameraImage Sensor 1/1.8" Progressive Scan CMOSMax. Resolution 1920 × 1080Min. Illumination Color: 0.0005 Lux @ (F1.2, AGC ON); B/W: 0.0001 Lux @ (F1.2, AGC ON), 0 Lux with IR Shutter Time 1 s to 1/100,000 sDay & Night IR cut filterBlue glass module to reduce ghost phenomenonLensFocal Length & FOV 2.8 to 12 mm, horizontal FOV: 114.5° to 41.8°, vertical FOV: 59.3° to 23.6°, diagonal FOV: 141.1° to 48°8 to 32 mm, horizontal FOV: 42.5° to 15.1°, vertical FOV: 23.3° to 8.64°, diagonal FOV: 49.6° to 17.3°Focus Auto, semi-auto, manual Iris Type P-irisAperture 2.8 to 12 mm: F1.2 to F2.5 8 to 32 mm: F1.7 to F1.73DORIDORI Wide:2.8 to 12 mm: D: 45 m, O: 17.9 m, R: 9 m, I: 4.5 m8 to 32 mm: D: 112.7 m, O: 44.8 m, R: 22.6 m, I: 11.3 m Tele:2.8 to 12 mm: D: 111.8 m, O: 44.3 m, R: 22.4 m, I: 11.2 m 8 to 32 mm: D: 300 m, O: 119.0 m, R: 60 m, I: 30 mIlluminatorIR Wavelength 850 nm Smart Supplement Light YesSupplement Light Range 2.8 to 12 mm: 50 m 8 to 32 mm: 100 mSupplement Light Type IR VideoMain Stream 50 Hz: 50 fps (1920 × 1080, 1280 × 960, 1280× 720) 60 Hz: 60 fps (1920 × 1080, 1280 × 960, 1280× 720)Sub-Stream 50 Hz: 25 fps (704 × 480, 640 × 480) 60 Hz: 30 fps (704 × 480, 640 × 480)Third Stream 50 Hz: 25 fps (1920 × 1080, 1280 × 720, 704 × 480, 640 × 480) 60 Hz: 30 fps (1920 × 1080, 1280 × 720, 704 × 480, 640 × 480)Fourth Stream 50 Hz: 25 fps (704 × 480, 640 × 480) 60 Hz: 30 fps (704 × 480, 640 × 480)Video Bit Rate 32 Kbps to 8 MbpsFifth Stream 50 Hz: 25 fps (704 × 480, 640 × 480) 60 Hz: 30 fps (704 × 480, 640 × 480)Video Compression H.265+/H.265/H.264+/H.264/MJPEG H.264 Type Baseline Profile/Main Profile/High ProfileH.265 Type Baseline Profile/Main Profile/High Profile Bit Rate Control CBR/VBRScalable Video Coding (SVC) H.264 and H.265 encodingRegion of Interest (ROI) 4 fixed regions for main stream, sub-stream, third stream, fourth stream and fifth streamTarget Cropping YesAudioAudio Sampling Rate 8 kHz/16 kHz/32 kHz/44.1 kHZ/48 kHzAudio Bit Rate 64 Kbps (G.711)/16 Kbps (G.722.1)/16 Kbps (G.726)/32 to 192 Kbps (MP2L2)/16 to 64 Kbps (AAC) /8 to 320 Kbps (MP3)Audio Compression G.711/G.722.1/G.726/MP2L2/PCM/AAC/MP3 Audio Type Mono soundEnvironment Noise Filtering YesNetworkProtocols TCP/IP, ICMP, HTTP, HTTPS, FTP, LLDP, SFTP, SRTP, DHCP, DNS, DDNS, RTP, RTSP, RTCP, PPPoE, NTP,UPnP, SMTP, SNMP, IGMP, 802.1X, QoS, IPv6, IPv4, UDP, Bonjour, SSL/TLSSimultaneous Live View Up to 20 channelsAPI Open Network Video Interface (PROFILE S, PROFILE G, PROFILE T), ISAPI, SDK, ISUPUser/Host Up to 32 users3 user levels: administrator, operator, and userSecurity Password protection, complicated password, HTTPS encryption, 802.1X authentication (EAP-TLS, EAP-LEAP, EAP-MD5), watermark, IP address filter, basic and digest authentication for HTTP/HTTPS, WSSE and digest authentication for Open Network Video Interface, RTP/RTSP OVER HTTPS, Control Timeout Settings, Security Audit Log, TLS 1.2Network Storage NAS (NFS, SMB/CIFS), auto network replenishment (ANR)Together with high-end Hikvision memory card, memory card encryption and health detection are supported.Client iVMS-4200, Hik-ConnectWeb Browser Plug-in required live view: IE9+, Chrome 41.0 to 44, Firefox 30.0 to 51, Safari 8.0 to 11 Plug-in free live view: Chrome 45.0+, Firefox 52.0+Not recommended: Safari 11+, EdgeImageImage Parameters Switch YesImage Settings Saturation, brightness, contrast, sharpness, white balance, and AGC adjustable by client software or web browserDay/Night Switch Day, Night, Auto, Schedule, Alarm TriggerWide Dynamic Range (WDR) 140 dBImage Enhancement BLC, HLC, Defog, 3D DNRSNR ≥ 52 dBPrivacy Mask 8 programmable polygon privacy masks, mask color or mosaic configurable Image Stabilization EISPicture Overlay LOGO picture can be overlaid on video with 128 × 128 24bit bmp format InterfaceVideo Output 1 Vp-p Composite Output (75Ω/CVBS) (Only for debugging)Ethernet Interface 1 RJ45 10 M/100 M/1000 M self-adaptive Ethernet portOn-Board Storage Built-in memory card slot, support microSD/microSDHC/microSDXC card, up to 256 GB Audio With -Y: 1 input (line in), 1 output (line out), 3.5 mm connectorAlarm 2 input, 2 outputs (max. 24 VDC, 1 A)RS-485 With -Y: 1 RS-485 (half duplex, HIKVISION, Pelco-P, Pelco-D, self-adaptive)Reset Key YesPower Output With -Y: 12 VDC, max. 100 mAEventBasic Event Motion detection, video tampering alarm, exception (network disconnected, IP address conflict, illegal login, abnormal reboot, HDD full, HDD error), video quality diagnosis, vibration detectionLinkage Upload to FTP/NAS/memory card, notify surveillance center, send email, trigger alarm output, trigger recording, trigger captureSmart Event Line crossing detection, intrusion detection, region entrance detection, region exiting detection, audio exception dettection, scene change detection, defocus detectionDeep Learning FunctionMulti-target-type Detection Supports simultaneous detection and capture of human body, face and vehicle Gets 7 face features, 13 human body features and 2 vehicle featuresFace Capture 1. Detects up to 60 faces simultaneously2. Supports swing left and right from -60° to 60°, tilt up and down from -30° to 30°3. Uploads face with background and closed-up face picturesFace Comparison Up to 10 face libraries. Up to 150,000 faces for each library. 150,000 faces in total. Supports face library encryptionPerimeter Protection Line crossing, intrusion, region entrance, region exitingSupport alarm triggering by specified target types (human and vehicle)GeneralMaterial Aluminum alloy bodyPower 12 VDC ± 20%, three-core terminal block, 1.19 A, max. 14.28 WPoE: 802.3at, Type 2, Class 4, 42.5 V to 57 V), 0.396 A to 0. 295 A, max. 16.8 WDimension Without -Y: Ø144 × 347 mm (Ø5.7" × 13.7") With -Y: Ø140 × 351 mm (Ø5.5" × 13.8")Package Dimension 405 × 190 × 180 mm (15.9" × 7.5" × 7.1")Weight Approx. 1950 g (4.2 lb.)With Package Weight Approx. 3070 g (6.7 lb.)Startup and OperatingConditions-40 °C to 60 °C (-40 °F to 140 °F). Humidity 95% or less (non-condensing) Storage Conditions -30 °C to 60 °C (-22 °F to 140 °F). Humidity 95% or less (non-condensing)Language 33 languages: English, Russian, Estonian, Bulgarian, Hungarian, Greek, German, Italian, Czech, Slovak, French, Polish, Dutch, Portuguese, Spanish, Romanian, Danish, Swedish, Norwegian, Finnish, Croatian, Slovenian, Serbian, Turkish, Korean, Traditional Chinese, Thai, Vietnamese, Japanese, Latvian, Lithuanian, Portuguese (Brazil), UkrainianGeneral Function Heartbeat, mirror, password protection, watermark, privacy mask, IP address filter, one-key reset, five streamsInstallation Adjustment Pan, Tilt, Rotate Heater YesApprovalEMCFCC (47 CFR Part 15, Subpart B);CE-EMC (EN 55032: 2015, EN 61000-3-2:2019, EEN 61000-3-3:2013+A1:2019, EN50130-4: 2011 +A1: 2014); RCM (AS/NZS CISPR 32: 2015); IC (ICES-003: Issue 7); KC (KN 32: 2015, KN 35: 2015) SafetyUL (UL 62368-1);CB (IEC 62368-1:2014+A11);CE-LVD (EN 62368-1:2014/A11:2017);BIS (IS 13252(Part 1):2010/ IEC 60950-1 : 2005); LOA (IEC/EN 60950-1) Environment CE-RoHS (2011/65/EU);WEEE (2012/19/EU);Reach (Regulation (EC) No 1907/2006) ProtectionIK10 (IEC 62262:2002), IP67 (IEC 60529-2013) Anti-Corrosion Protection With -Y: NEMA 4X(NEMA 250-2018) Automotive and Railway EN50121-4 OtherPVC FREE⏹Typical ApplicationHikvision products are classified into three levels according to their anti-corrosion performance. Refer to the following description to choose for your using environment.-Y model: This model has MODERATE PROTECTION. Without -Y model: This model has NO SPECIFIC PROTECTION.LevelDescriptionTop-level protectionHikvision products at this level are equipped for use in areas where professional anti-corrosion protection is a must. Typical application scenarios include coastlines, docks, chemical plants, and more.Moderate protectionHikvision products at this level are equipped for use in areas with moderate anti-corrosion demands. Typical application scenarios include coastal areas about 2 kilometers (1.24 miles) away from coastlines, as well as areas affected by acid rain.No specific protectionHikvision products at this level are equipped for use in areas where no specific anti-corrosion protection is needed.⏹Available ModeliDS-2CD7A26G0-IZHSY (2.8 to 12 mm, 8 to 32 mm) iDS-2CD7A26G0-IZHS (2.8 to 12 mm, 8 to 32 mm)⏹Dimension⏹Accessory⏹OptionalDS-1475ZJ-SUSVertical PoleMountDS-1475ZJ-YVertical Pole MountDS-1476ZJ-SUS Corner MountDS-1476ZJ-Y Corner Mount。
海视晨光DS-2DE4A404IW-DE（2.8-12mm）4MP4×网络红外PTZ摄像头产品介绍说
Hikvision DS-2DE4A404IW-DE (2.8-12 mm) Network IR PTZ Camera adopts 1/1.9" progressive scan CMOS chip. With the 4× optical zoom lens, the camera offers more details over expansive areas.This series of cameras can be widely used for wide ranges of high-definition, such as the rivers, forests, roads, railways, airports, ports, squares, parks, scenic spots, stations and large venues, etc.Key Features•1/1.9" progressive scan CMOS•Up to 2560 × 1440 resolution•Ultra-low light:Color: 0.002 Lux @(F1.6, AGC ON)B/W: 0.0002 Lux @(F1.6, AGC ON)0 Lux with IR•4× optical zoom, 16× digital zoom •Digital WDR, HLC, BLC, 3D DNR, Digital Defog, EIS, Regional Exposure, Regional Focus •Up to 50 m IR distance•12 VDC & PoE (802.3at, class4) •Support H.265+/H.265 video compressionCamera ModuleImage Sensor 1/1.9" progressive scan CMOSMin. Illumination Color: 0.002 Lux @(F1.6, AGC ON) B/W: 0.0002Lux @(F1.6, AGC ON) 0 Lux with IRWhite Balance Auto/Manual/ATW (Auto-tracking White Balance)/Indoor/Outdoor/FluorescentLamp/Sodium LampGain Auto/ManualShutter Time 50Hz: 1/1 s to 1/30,000 s60Hz: 1/1 s to 1/30,000 sDay & Night IR Cut FilterDigital Zoom 16×Privacy Mask 24 programmable privacy masksFocus Mode Auto/Semi-automatic/ManualWDR Digital WDRLensFocal Length 2.8 mm to 12 mm, 4× optical zoomZoom Speed Approx. 2.2 s (optical lens, wide-tele)Field of View Horizontal field of view: 69.5° to 26.48° (Wide-Tele) Vertical field of view: 38° to 14.94° (Wide-Tele) Diagonal field of view: 81.2° to 20.38° (Wide-Tele)Working Distance 10 mm to 1500 mm (wide-tele)Aperture Range F1.5 to F2.8IRIR Distance50 mSmart IR YesPTZMovement Range (Pan) 360° endlessPan Speed Configurable, from 0.1°/s to 300°/s. Preset speed: 350°/sMovement Range (Tilt) From -5° to 90° (auto-flip)Tilt Speed Configurable, from 0.1°/s to 160°/s. Preset Speed: 200°/sProportional Zoom YesPresets 300Patrol Scan 8 patrols, up to 32 presets for each patrolPattern Scan 4 pattern scans, record time over 10 minutes for each scanPower-off Memory YesPark Action Preset/Pattern Scan/Patrol Scan/Auto Scan/Tilt Scan/Random Scan/Frame Scan/Panorama Scan3D Positioning YesPTZ Position Display YesPreset Freezing YesScheduled Task Preset/Pattern Scan/Patrol Scan/Auto Scan/Tilt Scan/Random Scan/Frame Scan/Panorama Scan/Dome Reboot/Dome Adjust/Aux OutputCompression StandardVideo Compression Main Stream: H.265+/H.265/H.264+/H.264 Sub-stream: H.265/H.264/MJPEGThird Stream: H.265/H.264/MJPEGH.264 Type Baseline Profile/Main Profile/High Profile H.264+ YesH.265 Type Baseline Profile/Main Profile/High ProfileH.265+ YesVideo Bitrate 256 Kbps to 16384 KbpsAudio Compression G.711alaw/G.711ulaw/G.722.1/G.726/MP2L2/PCMSVC YesSmart FeaturesBasic Event Detection Motion Detection, Alarm Input, Alarm Output, Video Tampering, ExceptionSmart Event Detection Audio Exception Detection, Face Detection, Intrusion Detection, Line Crossing Detection, Region Entrance Detection, Region Exiting Detection, Unattended Baggage Detection, Object Removal DetectionSmart Record ANR (Automatic Network Replenishment), Dual-VCASmart Tracking Manual Tracking, Auto Tracking, Event Tracking, support multi scenes patrol tracking ROI Main stream, sub-stream, and third stream respectively support four fixed areas. ImageMax. Resolution 2560 × 1440Main Stream 50Hz: 25fps (2560 × 1440, 2048 × 1536, 1920 × 1080, 1280 × 960, 1280 × 720) 50fps (1920 × 1080, 1280 × 960, 1280 × 720)60Hz: 30fps (2560 × 1440, 2048 × 1536, 1920 × 1080, 1280 × 960, 1280 × 720) 60fps (1920 × 1080, 1280 × 960, 1280 × 720)Sub-Stream 50Hz: 25fps (704 × 576, 640 × 480, 352 × 288)60Hz: 30fps (704 × 480, 640 × 480, 352 × 240)Third Stream 50Hz: 25fps (1920 × 1080, 1280 × 960, 1280 × 720, 704 × 576, 640 × 480, 352 × 288)60Hz: 30fps (1920 × 1080, 1280 × 960, 1280 × 720, 704 × 480, 640 × 480, 352 × 240) Image Enhancement HLC/BLC/3D DNR/Digital Defog/EIS/Regional Exposure/Regional FocusNetworkNetwork Storage Built-in memory card slot, support Micro SD/SDHC/SDXC, up to 256 GB; NAS (NFS, SMB/ CIFS), ANRAlarm Linkage Alarm actions, such as Notify Surveillance Center, Upload to FTP, Send Email, TriggerRecording, Recording Linkage, and Alarm Input, etc.Protocols IPv4/IPv6, HTTP, HTTPS, 802.1x, Qos, FTP, SMTP, UPnP, SNMP, DNS, DDNS, NTP, RTSP,RTCP, RTP, TCP/IP, UDP, IGMP, ICMP, DHCP, PPPoE, BonjourAPI ONVIF (Profile S, Profile G, Profile T), ISAPI, SDKSimultaneous Live View Up to 20 channelsUser/Host Up to 32 users3 levels: Administrator, Operator and UserSecurity Measures User authentication (ID and PW), Host authentication (MAC address); HTTPS encryption;IEEE 802.1x port-based network access control; IP address filteringClient iVMS-4200, iVMS-4500, iVMS-5200, Hik-ConnectWeb Browser IE 8 to 11, Chrome 31.0+, Firefox 30.0+, Edge 16.16299+InterfaceAlarm Interface 2-ch alarm input and 2-ch alarm outputAudio Interface 1-ch audio input and 1-ch audio outputNetwork Interface 1 RJ45 10 M/100 M Ethernet, PoE (802.3at, class4)GeneralLanguage (Web Browser Access ) 32 languages.English, Russian, Estonian, Bulgarian, Hungarian, Greek, German, Italian, Czech, Slovak, French, Polish, Dutch, Portuguese, Spanish, Romanian, Danish, Swedish, Norwegian, Finnish, Croatian, Slovenian, Serbian, Turkish, Korean, Traditional Chinese, Thai, Vietnamese, Japanese, Latvian, Lithuanian, Portuguese (Brazil)Power 12 VDC, 3.33 A and PoE (802.3at), 42.5 to 57 VDC, 0.6 A, class4Max.: 18 W, including max. 5.5W for IRWorking Temperature Outdoor: -30°C to 65°C (-22°F to 149°F)Working Humidity ≤ 90%Protection Level IP66 Standard; 4000V Lightning Protection, Surge Protection and Voltage Transient ProtectionInstallation Variable installation methods optional, including ceiling mounting (default), in-ceiling mounting, pendant mounting and wall mounting Material Aluminum AlloyDimensions Φ 169 mm × 161 mm (Φ 6.65" × 6.34") WeightApprox. 2.45 kg (5.40 lb)DORIThe DORI (detect, observe, recognize, identify) distance gives the general idea of the camera ability to distinguish persons or objects within its field of view.DORI Detect Observe Recognize Identify Definition 25 px/m 63 px/m 125 px/m 250 px/m Distance (Tele)216.7 m (710.8 ft)86.0 m (282.1 ft)43.3 m (142.2 ft)21.7 m (71.1 ft)Available ModelDS-2DE4A404IW-DE (2.8-12 mm)DimensionsUnit: mm161Φ169Accessory Included:KPL-040F-VIPower adapter Optional:DS-1605ZJ Wall Mount BracketDS-1275ZJ-SUSVertical pole mountDS-1276ZJ-SUSCorner mountDS-1691ZJ-LPendant MountDS-1691ZJ-M Pendant MountDS-1691ZJPendant MountDS-1671ZJ-SD11In-ceiling Mount BracketDS-1280ZJ-SD11Junction BoxLAS60-57CN-RJ45 Hi-PoE midspanDS-1100KINetwork KeyboardDS-1005KIUSB Joy-stick05060020201109。
出口日本食品添加剂要求1
Major Use Category AdditivesTarget FoodsMaximum LimitsLimitation for UseppmAcidifiersAcetic Acid All foodsAcetic Acid, Glacial Adipic Acid Citric Acid Fumaric Acid Gluconic Acid Glucono-δ-Lactone Lactic Acid DL-Malic Acid Succinic Acid D-Tartaric Acid DL-Tartaric AcidAnti-cakingFerrocyanides of Calcium,Potassium and SodiumSaltIndividually or in combination,0.020g/kg asanhydrous sodium ferrocyanide Anti-foaming agent Silicone resin All foods0.050 g/kg Only for defoaming.Anti-molding agentsDiphenylGrapefruit 0.070 g/kg Lemon 0.070 g/kg Orange0.070 g/kg ImazalilBanana 0.0020 g/kg Citus fruits0.0050 g/kg(except mandarin orange)o-Phenylphenol Sodium o -Phenylphenol Citrus fruitsThiabendazoleBanana (whole)0.0030 g/kg Banana (pulp)0.0004 g/kg Citrus fruits0.010 g/kgAntioxidantsL-Ascorbic Acid All foods L-Ascorbyl Palmitate L-Ascorbyl Stearate as BHAButter 0.2 g/kgFats & oils 0.2 g/kgFish & shellfish (dried)0.2 g/kg Fish & shellfish (salted)0.2 g/kg Fish & shellfish (frozen)1 g/kg of dip Mashed potato (dried)0.2 g/kg Whale meat (frozen)1 g/kg of dip When BHA is used in combination with BHT, the total amount of both shall notexceed the corresponding limit.as maximum residue limitas maximum residue limit as maximum residue limit of o -phenylphenol 0.010g /kg Butylated Hydroxy-anisole (BHA)(except frozen products cosumed raw)as maximum residue limit (except frozen products cosumed raw)ppmAntioxidants (continued)as BHA Butter 0.2 g/kg Chewing gum 0.75 g/kgFats & oils 0.2 g/kgFish & shellfish (dried)0.2 g/kg Fish & shellfish (salted)0.2 g/kg Fish & shellfish (frozen)1 g/kg of dip Mashed potato (dried)0.2 g/kg Whale meat (frozen)1 g/kg of dip as EDTA-CaNa 20.035 g/kg 0.25 g/kgBread Fruit juiceas EDTA-CaNa 20.035 g/kg Other canned and bottled foods 0.25 g/kgErythrobic AcidAll foodsIsopropyl CitrateButter0.10 g/kg Fata and oils0.10 g/kg Guaiac ResinButter1.0 g/kg Fats and oils1.0 g/kgButter 0.10 g/kg Fats and oils 0.10 g/kg Propyl Gallate Butter 0.10 g/kg Fats and oils 0.20 g/kgSodium L-Ascorbate All foods Sodium ErythorbateAll foodsdl -α-Tocopherol All foods(except frozen products cosumed raw)When BHA is used incombination with BHT, thetotal amount of both shall notexceed the corresponding limit.ButylatedHydroxytoluene (BHT)(except frozen products cosumed raw)Calcium Disodium Ethylenediamine-tetraacetateCanned and bottle non- alcoholic beveragesDisodium Ethylene- diaminetetraacetateCanned and bottle non- alcoholic beveragesOther canned and bottle foods Shall be chelated with calcium ino before the preparation of the finished food.Not permitted for nutritive purposes in fish pasteproducts (excluding SURIMI)or bread.Only for antioxidizing purposes in other foods.Nordihydroguaiaretic Acid as monoisopropyl citrate Not permitted for nutritivepurposes in fish pasteproducts (excluding SURIMI)or bread.Only for antioxidizing purposes in other foods.Only for antioxidizing, except when included in preparation of β-Carotene, Vitamin A,Vitamin A Esters of Fatty Acids, or Liquid Paraffin.L-Cysteine Monohydro- chlorideBleaching agents Sodium Hydrogen (continued)Sulfite Solution Sodium Hydrosulfite Sodium Pyrosulfite Sodium Sulfite Sulfur DioxideChewing gum bases Ester Gum Chewing gum Only as chewing gum base.Polybutene Polyisobutylene Polyvinyl Acetate*Color fixatives Ferrous Sulfate Potassium Nitrateless than:Meat products 0.070 g/kg Whale meat bacon0.070 g/kg (as residue limit of NO 2Sodium Nitrate as maximum Sodium Nitriteresidue limit of nitrite Fish ham 0.050 g/kg Fish sausage0.050 g/kg IKURA (salted/processed 0.0050 g/kg salmon roes)Meat products0.070 g/kg SUJIKO (salted salmon roes)0.0050 g/kg TARAKO0.0050 g/kg Whale meat bacon 0.070 g/kg Color adjuvant Ferrous GluconateTable olive0.15 g/kgDietary Supplements Bisbentiamine All foodsCalcium Carbonate*as CaCalcium Chloride All foods1.0 %Calcium Citrate Chewing gum*10 % *Calcium Dihydrogen Pyrophosphate Calcium Dihydrogen PhosphateCacium GluconateCalcium Glycerophosphate Calcium HydroxideCalcium Lactate Calcium Monohydrogen PhosphateCalcium PantothenateSame as for Potassium Hydrogen Sulfite SolutionSame as for Potassium NitrateThe above limits do not apply to foods approved to be labeled as "special. dietary use."Only when indispensable for manufacturing or processing the food, or when used for nutritive purposes.* Only applied to Calcium Carbonate* Polyvinyl Acetate may also be used as film-forming. See the section, "Film-forming agents."May also be used as dietary supplement.See the section, "Dietary supplements"Only for nutritive purposes.Only when indispensable for manufacturing or processing the food, or when used for nutritive purposes.Only when indispensable for manufacturing or processing the food, or when used for nutritive purposes.May be used as fermentation regulator. See the section,"Miscellenous."Dietary Supplements Calcium Sulfate(continued)Cholecalciferol All foodsCopper Gluconate as copperSubstitutes for human milk 0.60 mg/LCupric SulfateDibenzoyl Thiamine All foodsDibenzoyl ThiamineHydrochlorideDry Formed Vitamin AErgocalciferolFerric Ammonium CitrateFerric ChlorideFerric CitrateFerric PyrophosphateFerric PyrophosphateSolutionFerrous Gluconate Dried milk for pregnant and lactatingwomen.Substitutes for human milk.Weaning foods,Folic AcidL-Histidine Monohydro-chlorideIron LactateL-IsoleucineL-Lysine L-AspartateL-Lysine L-GlutamateL-Lysin MonohydrochlorideDL-MethionineL-MethionineMethyl HesperidinNicotinamideNicotinic AcidL-Phenylalanine All foodsPyridoxine HydrochlorideRiboflavinRiboflavin 5'-PhosphateSodiumRiboflavin TetrabutyrateSodium Ferrous CitrateSodium PantothenateThiamine DicetylsulfateThiamine DilaurylsulfateThiamine HydrochlorideThiamine Mononitrate when formulatedinto a standardconcentration.The limit does not apply tocases where these additivesare used in formulated driedmilk under approval by theMinister of Health, Labor andWelfare.Not permitted in freshfish/shellfish (including freshwhale meat) or meat.May also be used as coloradjuvant.See the section, "Coloradjuvant."Only when indispensable formanufacturing or processingthe food, or when used fornutritive purposes.ppmDietary Supplements Thiamine Naphthalene-All foods(continued)1, 5-disulfonate Thiamine Thiocyanate DL-Threonine L-ThreonineTricalcium Phosphateas Ca All foods 1.0 %DL-Tryptophan All foodsL-Tryptophan L-Valine Vitamin AVitamin A Esters of Fatty Acids Vitamin A in Oil Zinc Gluconate Only substitutes for human milkas zinc Zinc SulfateEmulsifiersCalcium Strearoyl Lactylate Bread.4.0 g/kg Butter cakes.5.5 g/kgConfections (baked or fried wheat flour products only,excluding sponge cakes and butter cakes).4.0 g/kg Moist cakes (rice flour products only). 6.0 g/kg Macaroni and other such products.* 4.0 g/kg**as dry noodles.Mixed powder:for manufacturing bread.5.5 g/kgfor manufacturing confections (fried wheat flour products only). 5.5 g/kg for manufacturing confections (baked wheat flour products only,excluding sponge cakes and butter cakes).5.0 g/kg for manufacturing moist cakes (rice flour products only).10for manufacturing sponge cakes,butter cakes and steamed breads.8.0 g/kg for manufacturing steamed MANJYU (bun made by steaming wheat flour dough).2.5Noodles (raw noodles and instant noodles,excluding other dry noodles).** 4.5 g/kg**** asboiled noodles.Sponge cakes. 5.5 g/kg Steamed bread (bread made by steaming wheat flour dough). 5.5 g/kg Steamed MANJYU2.0 g/kgGlycerol Esters of Fatty All foodsAcids LecithinPropylene Glycol Esters of Fatty Acids6.0 mg/LWhen formulated into a standard concentration.Not applied to cases where the additives is used in for-mulated dried milk under approval by the Minister of Health, Labor and Welfare.Only when indispensable for manufacturing or processing the food, or when used for nutritive purposes.The above limit do not apply to foods approved to be labeled as "special.dietary use."ppmEmulsifiers Sorbitan Esters of Fatty All foods(continued)AcidsSucrose Esters of Fatty AcidsFilm-forming agentsMorpholine Salts of Fatty AcidsRind of fruits Polyvinyl Acetate*Rind of vegetablesSodium OleateFlavoring agentsAcetophenoneAll foodsOnly for flavoring.Aliphatic Higher Alcohols (excluding substances generally recognized as highly toxic)Aliphatic Higher Aldehydes (excluding substances generally recognized as highly toxic)Alphatic Higher Hydro- carbons (excluding sub- stances generally recog- nized as highly toxic)Ally Cyclohexylpropionate Ally Hexanoate Ally Isothiocyanateα-Amylcinnamicaldehyde Anisaldehyde Aromatic Alcohols Aromatic Aldehydes (excluding substances generally recognized as highly toxic)Benzaldehyde Benzyl Acetate .Benzyl Alcohol Benzyl Propionated -Borneol Butyl Acetate Butyl Butyrate Butyric Acid Cinnamic Acid Cinnamaldehyde Cinnamyl Acetate Cinnamyl Alcohol Citral Citronellal Citronellol Citronellyl Acetate Citronellyl Formate Cyclohexyl Acetate* Polyvinyl Acetate may also be used as chewing gum base.See the section, "Chewing gum base."Only as film-forming agent.ppmFlavoring agents Cyclohexyl Butyrate All foodsOnly for flavoring.(continued)Decanal Decanol Esters Ethers Ethyl AcetateAll foods (flavoring only)EthanolYeast extractVinyl acetate resinEthyl Acetoacetate All foodsOnly for flavoring.Ethyl Butyrate Ethyl Cinnamate Ethyl Decanoate Ethyl Heptanoate Ethyl Hexanoate Ethyl Isovalerate Ethyl Octanoate Ethyl Phenylacetate Ethyl Propionate Ethylvanillin 1,8-Cineole Eugenol Fatty AcidsFurfural and its derivatives (excluding substances generally recognized as highly toxic)Geraniol Geranyl Acetate Geranyl Formate Hexanoic Acid HydroxycitronellalOnly for flavoring, execpt when:1. Used for denaturing ethanol which is used for the removal astringency of persimons, the manufacture of crystalline fructose, the preparation of granules or tablets of spices, or the manufacture of KONNYAKU-KO (Konjac powder), or which is used as a solvent for Butylated Hydroxytoluene of Butylated Hydroxyanisole or as aningredient for the manufacture of vinegar;2. Used for accelerating-yeast-autolysis in the extract(water-soluble fraction obtained by autolysis of yeast;)3. Used as a solvent for vinyl acetate resin.Ethyl Aceteta used in manu-facturing yeast extract shall be removed before the preparation of the finished food.ppmFlavoring agents Hydroxycitronellal Di-All foods Only for flavoring. (continued) methylacetalIndole and its derivativesIononeIsoamyl AcetateIsoamyl ButyrateIsoamyl FormateIsoamyl IsovalerateIsoamyl PhenylacetateIsoamyl PropionateIsobutyl PhenylacetateIsoeugenolIsothiocyanates(excluding substancesgenerally recognized ashighly toxic)KetonesLactones(excluding substancesgenerally recognized ashighly toxic)LinaloolLinalyl AcetateMaltoldl-Mentholl-Mentholl-Menthyl AcetateMethyl AthranilateMethyl CinnamateMethyl N-Methylanthra-nilateMethyl β-Naphthyl KetoneMethyl Salicylatep-Methylacetophenoneγ-NonalactoneOctanall-PerillaldehydePhenethyl AcetatePhenols(excluding substancesgenerally recognized ashighly toxic)Phenol Ethers(excluding substancesgenerally recognized ashighly toxic)ppmFlavoring agents PiperonalAll foods(continued)Propionic Acid*Terpene Hydrocarbons Terpineol Only for flavoring.Terpinyl Acetate Thioethers(excluding substances generally recognized as highly toxic)Thiols(excluding substances generally recognized as highly toxic)γ-Undecalactone VanillinFlour treatment agents Ammonium Persulfate Wheat flour 0.30 g/kgBenzoyl PeroxideWheat flourChloride Dioxide Wheat flourDiluted Benzoyl Peroxide Wheat flour0.30 g/kgPotassium BromateBread (only products made of wheat 0.030 g/kg of wheat flour)flourFood Colors β-CaroteneCopper Chlorophyllas copper0.0004 g/kgChewing gum 0.050 g/kg Chocolate0.0010 g/kg Fish-paste products 0.030 g/kg (excluding SURIMI)Fruits and vegetables for preserva-0.10 g/kgtion.*KONBU (kelp)0.15 g/kg of dry kelp Moist cakes (excluding bread with 0.0064 g/kgsweet fillings or toppings)* Propionic Acid may also be used as preservative. See the section, "Preser- vatives."Can be used only as diluted Benzoyl Peroxide by mixing with one or more of Alum, calcium salts of Phosphoric Acid, Calcium Sulfate, CalciumCarbonate, Magnesium Carbonate, and Starch.Not permitted in fresh fish/shellfish including (fresh whale meat), KONBU (kelp)/WAKAME (sea weed) (both Laminariales ), legumes/pulses, meat NORI (laver), tea,or vegetables.Agar jelly in MITSUMAME (pre-pared by mixing agar jelly, cut fruits, gree beans, etc. with sugar syrup) packed into cans or plastic containers * Foods which are processed for preserving, including dried foods, salted foods, pickled foods in vinegar, and preserved foods in syrup.Shall be decomposed or removed before thepreparation of the finishedppmFood Colors Food Blue No. 1 (Brilliant (continued)Blue FCF) and its Alumi- num LakeFood Blue No. 2 (Indigo Carmine) and its Alumi- num LakeFood Green No. 3 (Fast Green FCF) and its Alu- minum LakeFood Red No. 2 (Amaranth) and its Aluminum Lake Food Red No. 3 (Erythro- sin) and its Aluminum Lake Food Red No. 40 (Allura Red) and its Aluminum LakeFood Red No. 102 (New Coccine)Food Red No. 104 (Phloxine)Food Red No. 105 (Rose Bengale)Food Red No. 106 (Acid Red)Food Yellow No. 4 (Tartra- zine) and its Aluminum LakeFood Yellow No. 5 (Sunset Yellow) and its Aluminum LakeFood colors other than chemically synthesized food additivesIron Sesquioxide Banana (stem only)KONNYAKU (konjac)Potassium Norbixin(Annato, water-soluble)Preparations of tar colors Same as for Food Blue No. 1.Sodium Copper Chloro-as copper phyllin0.0004 g/kgCandies0.020 g/kgNot permitted in fish pickles,fresh fish/shellfish (including whale meat) KASUTERA (a type of pound cake), KINAKO (roasted soybean flour),KONBU (kelp)/WAKAME (sea weed) (both Laminariales ),legumes/pulses, marmalade,meat, meat pickles, MISO (fermented soybean paste),noodles (including Wantan),NORI(laver), soy sauce,sponge cakes, tea leaves,vegetables, or whale meat pickles.Not permitted in fresh fish/shellfish (including whale meat), KONBU(kelp)/WAKAME (sea weed)(both Laminariales ),legumes/pulses, meat, NORI (laver) (except when gold is used on NORI), tea leaves, or vegetables.Not permitted in fresh fish/shellfish (including whale meat), KONBU(kelp)/WAKAME (sea weed)(both Laminariales ),legumes/pulses, meat, NORI (laver) (except when gold is used on NORI), tea leaves, or vegetables.Agar jelly in MITSUMAME (pre-pared by mixing agar jelly, cut fruits, gree beans, etc. with sugar syrup) packed into cans or plastic containers.ppm Food Colors Sodium Copper Chloro-Chewing gum 0.050 g/kg (continued)phyllin Chocolate0.0064 g/kg (continued)Fish-paste products (except SURIMI)0.040 g/kg Fruits and vegetables for preserva-0.10 g/kgtion.*KONBU (kelp)0.15 g/kg of dry kelpMoist cakes (excluding bread with 0.0064 g/kg sweet fillings or toppings)Syrup 0.064 g/kgSodium Iron ChlorophyllinSodium Norbixin(Annato, water-soluble) Titanium DioxideHumectant Sodium Chondroitin Sulfate Fish sausage3.0 g/kg Mayonnaise 20 g/kg Dressing20 g/kg Insecticide Piperonyl Butoxide Cereal grains0.024 g/kg Non-nutritive Sweeteners Acesulfame PotassiumAn (sweetened bean paste) 2.5 g/kg Confectionary 2.5 g/kg Chewing gum5.0 g/kg Edible ices (including sherbets, 1.0 g/kgflavored ices, and other similar foods)Fermented milk*0.50 g/kg Flour paste 1.0 g/kg .Ice creams 1.0 g/kg Jam1.0 g/kg Lactic acid bacterial bevarages* 0.50 g/kg Milk drinks*0.50 g/kg Miscellaneous alcoholic beverages*0.50 g/kg Moist cakes2.5 g/kg Nonalcoholic beverages 0.50 g/kg Pickles1.0 g/kg Sugar substitutes**15 g/kg Tare (a dip or sauce mainly for 1.0 g/kg Japanese or Chinese foods)Wine*0.50 g/kg Other foods0.35 g/kgAspartameDisodium GlycyrrhizinateMISO (fermented soybean paste)Soy sauce* Foods which are processed for preserving, including dried foods, salted foods, pickled foods in vinegar, and preserved foods in syrup.Only for coloring.Not permitted in fish pickles,fresh fish/shellfish (including whale meat) KASUTERA (a type of pound cake), KINAKO (roasted soybean flour),KONBU (kelp)/WAKAME (sea weed) (both Laminariales ),legumes/pulses, marmalade,meat, meat pickles, MISO (fermented soybean paste),noodles (including Wantan),NORI(laver), soy sauce,sponge cakes, tea leaves,vegetables, or whale meat pickles.** Products used bydirectly adding to drinks, such as coffee and tea.* Applied to dilutions, in the case of concentrated products.These maximum limits do not apply to foods approved to be labeled as special dietary use.Same as for Potassium Norbixin.ppmNon-nutritive sweeteners Saccharin Chewing gum base0.050 g/kg (continued)Sodium Saccharin as residue limitof sodium saccharineless than:An (sweetened bean paste)0.20 g/kgConfectionary0.10 g/kgEdible ices (including sherbets,0.30 g/kgflavored ices, and other similarfoods)Fermented milk0.20 g/kgFermented milk (only for ingredients1.5 g/kgof lactic acid bacterial beverages)Fish paste0.30 g/kgFish/shellfish (processed, excluding1.2 g/kgfish paste, TSUKUDANI (foodsboiled down with soy sauce),pickles, and canned or bottledfoods)Fish/shellfish (canned or bottled 0.2 g/kgprocessed foods)Flour paste0.2 g/kgIce cream products0.20 g/kgJams0.20 g/kgKASU-ZUKE (lee-pickled foods)1.2 g/kgKOZI-ZUKE (KOJI(Asp. oryzae)- 2.0 g/kgpickled foods)Lactic acid bacterial drinks0.30 g/kgLactic acid bacterial drinks as in-1.5 g/kggredientsMilk drinks0.30 g/kgMISO (fermented soybean paste)0.20 g/kgMISO-ZUKE (MISO-pickled foods)1.2 g/kgNonalcoholic beverages 0.30 g/kgNonalcoholic beverages (powdered)1.5 g/kgNonalcoholic beverages (only 1.5 g/kgproducts consumed in 5-fold ormore dilution)Pickles (preserved or pickled foods, 0.20 g/kgexcluding those listed in thiscolumn)Processed sea weeds0.50 g/kgSauces0.30 g/kgSHOYU-ZUKE (soy sauce-pickled 1.2 g/kgfoods)Simmered beans0.50 g/kgSoy sauce0.50 g/kgSU-ZUKE (vinegar-pickled foods) 2.0 g/kgSyrup0.30 g/kgTAKUAN-ZUKE (rice bran-pickled 2.0 g/kgradishes)ppmNon-nutritive sweeteners Sodium Saccharin TSUKUDANI (foods boiled down with)0.50 g/kg (continued)(continued) soy sauce)Vinegar0.30 g/kgVinegar (used in 3-fold or more 0.90 g/kgdilution)Canned or bottled foods, excluding 0.20 g/kgthose listed above.D-SorbitolD-Sorbitol SolutionSucralose Chewinggum 2.6g/kgConfectionary1.8 g/kgJam1.0 g/kgLactic acid becterial beverages*0.40 g/kgMilk drinks*0.40 g/kgMiscellaneous alcoholic bverages*0.40 g/kgMoist cakes1.8 g/kgNonalcoholic beverages*0.40 g/kgSake*0.40 g/kgSake (compounded)*0.40 g/kgSugar substitutes**12 g/kgWine (any kind of fruit wine)*0.40 g/kgOther foods0.58 g/kgXylitolD-XylosePreservatives BenzoicAcidCaviar 2.5 g/kgMargarine1.0 g/kgNonalcoholic beverages0.60 g/kgSoy sauce0.60 g/kgSyrup0.60 g/kgButyl p-Hydroxybenzoate as p-hydroxybenzoicacidFruit sauce0.20 g/kgnonalcoholic beverages0.10 g/kgRind of fruits and fruit vegetables 0.012 g/kgSoy sauce0.25 g/LSyrup0.10 g/kgVinegar0.10 g/LCalcium Propionate as propionic acidBread and cakes 2.5 g/kgCheese 3.0 g/kgEthyl p-HydroxybenzoateIsobutyl p-Hydroxybenzoate ** Products used by directly adding to drinks, such ascoffee and tea.* Applied to dilutions, in the case of concentratedproducts.These maximum limits do not apply to foods approved to be labeled as special dietary use.When the additive is used in margarine with Sorbic Acid or Potassium Sorbate, or a preparation containing either of these two additives, the total amount of them as benzoic acid and as sorbic acid shall not be more than 1.0g/kg.When the additive is used in cheese with Sorbic Acid or Potassium Sorbate, or a preparation containing either of these two additives, the total amount of them as propionic acid and as sorbic acid shall not be more than 3.0 g/kg.Same as for Butyl p-Hydroxybenzoate.ppmPreservative Isopropyl p-Hydroxy (continued)benzoatePotassium Sorbateas sorbic acid0.30 g/kgAN (sweetened bean paste)1.0 g/kg Candied cherries 1.0 g/kg Cheese3.0 g/kg Dried fish/shellfish (excluding 1.0 g/kg smoking cuttlefish & octopus)Dried prune0.50 g/kg Fermented milk (as raw materials for 0.30 g/kg lactic acid bacterial drinks)Fish-paste products (excluding 2.0 g/kg SURIMI)Flour paste products for bread and 1.0 g/kg confectionaryFruit juice (including concentrated 1.0 g/kg fruit juice for confectionary)Fruit paste for confectionary 1.0 g/kg Gnocchis1.0 g/kg Jams1.0 g/kg KASU-ZUKE (lees-pickled foods)1.0 g/kg Ketchup0.50 g/kg KOJI-ZUKE (KOJI (Asp. oryzae )-1.0 g/kg pickled foods)Lactic acid bacterial beverages (ex-0.050 g/kg cluding sterilized bevarages)Lactic acid bacterial beverages (as 0.30 g/kgingredients of lactic acid bacterial beverages, excluding sterilized beverages) Margarine 1.0 g/kg Meat products2.0 g/kg Miscellaneous alcoholic beverages 0.20 g/kg MISO (fermented soy bean paste)1.0 g/kg MISO-ZUKE (MISO-pickled foods)1.0 g/kg Salted vegetables 1.0 g/kg Sea urchin products2.0 g/kg SHOYU-ZUKE (soy sauce-pickled 1.0 g/kg foods)Simmered beans1.0 g/kg Smoked cuttlefish & octopus 1.5 g/kg Soup (excluding potage-type soup)0.50 g/kg SU-ZUKE (vinegar-pickled foods)0.50 g/kg Syrup1.0 g/kg TAKUAN-ZUKE (rice bran-pickled 1.0 g/kgradish)AMAZAKE (beverages made from fermneted rice using KOJI (Asp . oryzae), and confined toproducts to be coonsumed in 3- fold or more dilution.)When the additive is used in margarine with Benzoic Acid or Sodium Benzoate, the total amount of them as benzoic acid and as sorbic acid shall not be more than 1.0 g/kg.When the additive is used in MISO-ZUKE, the total amount of Sorbic Acid used in the product, and Sorbic Acid and its salts cntaining in MISO as ingredient shall not be more than 1.0 g/kg.Same as for Butyl p -Hydroxybenzoate.ppm Preservative Potassium Sorbate TARE (a dip or sauce mainly for 0.50 g/kg(continued)(continued)Japanese or Chinese foods)TSUKUDANI (foods boiled down in 1.0 g/kgsoy sauce)TSUYU (a sauce mainly for Japanese 0.50 g/kgnoodles)Whale meat products 2.0 g/kg Wine (any kind of fruit wine)0.20 g/kgPropionic Acid Propyl p -Hydroxybenzoate Sodium Benzoateas benzoic acid Caviar2.5 g/kg 1.0 g/kgMargarine1.0 g/kg Nonalcoholic beverages 0.60 g/kg Soy sauce 0.60 g/kg Syrup0.60 g/kgSodium DehydroacetateButter 0.50 g/kg Cheese 0.50 g/kgMargarine0.50 g/kgSodium Propionate Sorbic Acidas sorbic acid 0.30 g/kgAN (sweetened bean paste)1.0 g/kg Candied cherries 1.0 g/kg Cheese3.0 g/kg Dried fish/shellfish (excluding 1.0 g/kgsmoking cuttlefish & octopus)Dried prune0.50 g/kg Fermented milk (as raw materials for 0.30 g/kglactic acid bacterial drinks)Fish-paste products (excluding 2.0 g/kgSURIMI)Flour paste products for bread and 1.0 g/kg confectionary Gnocchis 1.0 g/kg Jam1.0 g/kgSame as for Calcium PropionateSame as for Butyl p-HydroxybenzoateFruit paste and fruit juice (includingconcentrated juice) used for manu-When the additive is used in margarine with Sorbic Acid or Potassium Sorbate, the total amount of them as benzoic acid and as sorbic acid shall not be more than 1.0 g/kg.as dehydroacetic Same as for Calcium PropionateAMAZAKE (beverages made from fermneted rice using KOJI (Asp . oryzae ), and confined to products to be coonsumed in 3-fold or more dilution.)This additive may also be used as flavoring agent.See the section, "Flavoring agents."ppmPreservative Sorbic Acid KASU-ZUKE (lees-pickled foods)1.0 g/kg (continued)(continued)Ketchup0.50 g/kgKOJI-ZUKE (KOJI (Asp. oryzae)-1.0 g/kgpickled foods)Lactic acid bacterial beverages (ex-0.050 g/kgcluding sterilized bevarages)Lactic acid bacterial beverages (as 0.30 g/kgingredients of lactic acid bacterialbeverages, excluding sterilizedbeverages)Margarine1.0 g/kgMeat products 2.0 g/kgMiscellaneous alcoholic beverages 0.20 g/kgMISO (fermented soy bean paste)1.0 g/kgMISO-ZUKE (MISO-pickled foods)1.0 g/kgSalted vegetables1.0 g/kgSea urchin products 2.0 g/kgSHOYU-ZUKE (soy sauce-pickled 1.0 g/kgfoods)Simmered beans1.0 g/kgSmoked cuttlefish & octopus1.5 g/kgSoup (excluding potage-type soup)0.50 g/kgSU-ZUKE (vinegar-pickled foods)0.50 g/kgSyrup1.0 g/kgTAKUAN-ZUKE (rice bran-pickled 1.0 g/kgradish)TARE (a dip or sauce mainly for 0.50 g/kgJapanese or Chinese foods)TSUKUDANI (foods boiled down in1.0 g/kgsoy sauce)TSUYU (a sauce mainly for Japanese0.50 g/kgnoodles)Whale meat products 2.0 g/kgWine (any kind of fruit wine)0.20 g/kg Quality sustainer Propylene Glycol Crust of Chinese pastry (shao mai, 1.2 %spring roll, wonton, zaio-z)Smoked cuttlefish 2.0 %Raw noodles 2.0 %Other foods0.60 %Raising agents Aluminum AmmoniumSulfateAluminum PotassiumSulfateAmmonium BicarbonateAmmonium CarbonateAmmonium ChlorideBaking Powder・ Single Baking Powder・ Duplex Baking Powder・ Ammonia Type Baking Powder When the additive is used in margarine with BenzoicAcid or Sodium Benzoate,the total amount of them as benzoic acid and as sorbic acid shall not be more than 1.0 g/kg.When the additive is used in MISO-ZUKE, the total amount of Sorbic Acid used in the product, and Sorbic Acid and its salts cntaining in MISO as ingredient shall not be more than 1.0 g/kg.Not permitted in MISO (fermented soy bean paste).ppmRaising agents Potassium L-Bitartrate (continued)Potassium DL-Bitartrate Potassium Carbonate Sodium BicarbonateSeasoningsDL-AlanineL-Arginine L-Glutamate Calcium 5'-Ribonucleotide Disodium 5'-Cytidylate Disodium 5'-Guanylate Disodium 5'-InosinateDisodium 5'-Ribonucleotide Disodium Succinate Disodium DL-Tartrate Disodium L-Tartrate Disodium 5'-Uridylate L-Glutamic Acid GlycineMonocalcium Di-L-All foodsas calcium Glutamate1.0 %Monomagnesium Di-L- GlutamateMonopotassium Citrate Monopotassium L- GlutamateMonosodium L-Aspartate Monosodium Fumarate Monosodium L-Glutamate Monosodium Succinate Potassium Chloride Potassium Gluconate Sodium Gluconate Sodium Lactate Sodium DL-Malate L-Theanine Tripotassium Citrate Trisodium CitrateAcetoneGlycerolSolvents or extracting agentsNot applied to foods approved to be labeled as "special dietary use."Fats and oils Guarana nutsOnly for extractingcomponents from such nuts in the process of the manufac-ture of guarana beverages or for fractionating components of fats or oils.Shall be removed before the preparation of the finished food.。
食品添加剂相关的英文缩略语
食品添加剂相关的英文缩略语：ADI ：（Acceptable Daily Intakes）每日人体每千克允许摄入量，常用单位为mg/kgCAC ：(Codex Alimentarius Commission) (联合国）食品法规委员会CAS ：（Chemical Abstracts Service number) 美国化学文摘服务社编号CCFA ：（Codex Committee on Food Additives）（联合国）食品添加剂法规委员会CE或COE ：（Council of Europe）欧洲理事会CFR ：（Code of Federal Ragulations-USA）美国联邦法规索引C.I.：（Colour Index) 染料索引号CXAS： (Codex Advisory Specifications）CAS认可的质量标准D.E ：(Dextrose Equivalent value) 葡萄糖当量值EC：（Enzyme Commission of IUB）国际生物化学联合会酶委员会（用于酶的系统命名和编号系统）EEC：（European Economic Community）欧洲经济共同体EOA：（the Essential Oil Association of USA）美国精油协会FAO：（Food and Agriculture Organization of the United Nation）联合国食品与农业组织（也称联合国粮农组织）FCC：（Food Chemicals Codex）美国食用化学品法典FDA：（Food and Drug Administration）（美国）食品和药物管理局FD＆C：（Food,Drug and Cosmetic）（美国）食品、药物和化妆品（编号）FFMA：（Flavour Extract Manufacture's Association）（美国）食用香料制造者协会FNP：（FAO Food and Nutrition Paper）（FAO编号）食品和营养报告GB ：中华人民共和国国家标准GMP：（Good Manufacturing Practice）良好操作规程GRAS：（Generally Recognized As Safe）一般公认安全的HACSG：（Hyperalive Children's Support Group of EEC）欧共体儿童保护集团IFRA：（International Fragrance Association）国际日用香料香精协会INS：（International Nunbering System）（CAC 1989年通过的食品添加剂）国际编号系统（用于食品添加剂）JAS：（Japanese Agricultural Standard）日本农林规格JECFA：（Joint FAO/WHO Expert Committee on Food Additives）FAO/WHO食品添加剂专家联合委员会LD50： (50% Lethal Dose) 半数致死量，亦称致死中量MNL：（Maximum No-effect Level）最大无作用量（亦称最大耐受量）QB ：中华人民共和国轻工业部部标准SCF：（Scientific Committee for Foods of the EEC）欧洲经济共同体食品科学委员会WHO：（World Health Organization）（联合国）世界卫生组织。
烘焙常用原料英文表以及烘焙容量换算
烘焙原料中-台-英文对照表以及容量换算在中国，家庭烘焙的概念还是刚刚兴起，所以，许多烘焙类的书籍，食谱,网站均来自国外或台湾，所以，在许多食谱中的材料名称均是英文表示或是台湾译名,而很多原料的包装上面也都是英文或台湾译名的表述, 所以,现在我将一些烘焙常用的原材料的中英文以及台湾译名的对照表罗列如下,希望对初学烘焙的姐妹们有所帮助.B,糖类黑蔗糖浆/糖蜜/甘蔗糖蜜molasses金黄糖浆golden syrup枫糖浆/枫树糖浆/枫糖maple syrup玉米糖浆corn syrup / karo syrup葡萄糖浆glucose syrup麦芽糖浆barley maltsyrup / maltsyrup麦芽糖maltose / malt sugar焦糖carmael果糖fructos孚1糖lactose转化糖invert sugar日式糙米糖浆amazake绵花糖霜marshmallow cream cream冰糖rock sugar椰糖/ 爪哇红糖palm sugar / gula malacca黄砂糖brown sugar红糖/黑糖dark brown sugar粗糖/黑砂糖muscovado sugar金砂糖demerara sugar原蔗糖raw sugar / raw cane sugar / unrefined cane sugar白砂糖/粗砂糖white sugar / refined sugar / refined cane sugar / coarse granulated sugar细砂糖/幼砂糖/幼糖castor sugar / caster sugar （适用于做糕点）糖份混合物icing sugar mixture糖粉icing sugar / confectioners' sugar糖霜/点缀霜icing / frosting蜜叶糖/甜叶菊stevia / honey leaf代糖/ 阿斯巴甜aspartame / sweetener / sugar substitute什色糖珠巧克力米/朱古力米chocolate vermicelli巧克力削/朱古力削chocolate curls巧克力珠/朱古力珠choc bits / chocolate chips耐烤巧克力豆choc bits （澳洲的英文名）/ chocolate chips （美国、加拿大的英文名）C.辅料抹荼粉green tea powder马蹄粉water chestnut flour葛粉arrowroot flour杏仁粉almond flour / almond mieal海苔粉ground seaweed凉粉/仙草grass jelly椰丝/椰茸/椰子粉desiccated coconut / shredded coconut果子冻/果冻粉/喑喱jelly鱼胶粉 /吉利丁 /明胶gelatine sheets / powdered gelatine大菜/大菜丝/菜燕/燕菜精/洋菜/洋菜粉/琼脂agar powder白矶alum硼砂borax石膏gypsum碱水 / （木见）水/ 碳酸钾alkaline water / lye water / potassium carbonate食用色素food colouring香草豆/香草荚/香草片/香子兰荚vanilla bean / vanilla pod香草精/云尼拉香精/凡尼拉香精vanilla extract / vanilla essence香草粉vanilla powder班兰粉/香兰粉ground pandan / ground screwpine leaves / serbokdaun pandan班兰精/香兰精pandan paste/pasta pandan玫瑰露 /玫瑰露精rosewater / rosewater essence essence皮屑grated zest / grated rindD,油脂/乳制品类牛油/奶油butter软化牛油soft butter玛珈琳/玛琪琳/乳玛琳/雅玛琳/人造奶油/菜油margarine起酥油/起酥玛琪琳pastry margarine / oleo margarine猪油/白油/大油/板油lard / cooking fat酥油/雪白奶油shortening硬化椰子油copha椰油Creamed Coconut烤油dripping牛油忌廉butter cream淡忌廉light cream / coffee cream / table cream鲜奶油/忌廉/鲜忌廉cream / whipping cream包括：1 light whipping cream2heavy whipping cream / heavy cream / thickened cream 3double cream / pure cream酸奶油/酸忌廉/酸奶酪/酸奶酪sour cream酸奶butter milk牛奶/鲜奶/鲜乳milk奶粉powdered milk / milk powder花奶/淡奶/奶水/蒸发奶/蒸发奶水evaporated milk炼奶condensedmilk / sweetened condensed milk吉士/起司/芝士/奶酪/奶酪/干酪/乳饼cheese起司粉powdered cheese奶油起司/芝士忌廉/奶油奶酪/凝脂奶酪cream cheese玛斯卡波尼起司/马司卡膨起司/马斯卡波涅起司/意大利奶酪mascarpone cheese优格/乳果/酸奶/酸奶酪yoghurt优酪乳yoghurt drink / drinking yoghurtE,烘焙产品类面包/面饱bread土司面包/吐司toast法式吐司french toast裸麦面包rye bread派/批pie塔/挞tart冻派/冻批cream pie蛋塔egg tart / custard tart法式蛋塔quiche lorraine戚风蛋糕chiffon cake海绵蛋糕sponge cake泡芙choux pastry / puff玛琳/焗蛋泡meringue蛋蜜孚L eggnog可丽饼crepe煎饼/热饼/薄烤饼pancake厚松饼pikelet / hotcake墨西哥面饼tortillas曲奇cookies慕斯/慕思mousse布甸/布丁pudding司康/比司吉scones舒芙蕾souffles洋芋块hash brown英式松饼/玛芬面包english muffin松糕/玛芬american muffin格子松饼waffle手指饼干sponge fingers / ladyfingers / savoiardi （意大利名）苏打饼干saltine crackersCheese 芝士.起司乳酪Cream Cheese 忌廉芝士奶油奶酪Yogurt 优格酸乳酪Sour Cream 酸奶油Whipped Cream 打发鲜奶油Plant Oil 色拉油大豆油Shortening 固体采油酥油Margarine 人造奶油玛棋琳Lard 猪油Olive Oil 橄榄油Chocolate 朱古力巧克力Jelly 者哩果冻Gelatin 吉利」鱼胶粉Corn Syrup 玉米糖桨Flour 面粉Whole Wheat Flour 全麦面粉Self-raising flour 自发粉Corn Flour 玉米面粉Corn Starch 粟粉豆粉玉米粉Potato Starch 生粉太白粉Baking Powder 发粉泡打粉Cream of tartar 塔塔粉Easter 乳化剂Almond Powder 杏仁粉Strawberry 士多啤梨草莓Custard Powder 吉士粉Cinnamon 肉桂Vanilla Essence 云呢拿油香草精325165350180375190面粉分类中筋面粉知识小麦面粉蛋白质含量在9〜12%之间，多数用于中式点心的馒头、包子、水饺以及部分西饼中，如蛋塔皮和派皮等。
Plantronics BackBeat PRO BackBeat PRO+ 耳机用户指南说明书
BackBeat PRO/ BackBeat PRO+ User GuideContentsWhat's in the box3Headphone overview4Power on/off4Active Noise Canceling4Play/pause music4Volume4Track selection4OpenMic4Voice dial (phone feature)4Answer or end a call4Decline a call4Mute/unmute4Call back last call4Pairing mode4Be safe4Pair5Pair to mobile device5NFC pairing (Android)5Plug and play5Pair USB adapter again5Pair second device6Charge and fit7Charge7Adjust the fit7More Features8Use sensors8Reset Sensors8Flexible power8Advanced OpenMic8Customize8Specifications9Support10RLHeadphonesBallistic nylon travel caseCharging cable3.5mm cableBluetooth USB adapter*NOTE * BackBeat PRO+ onlyWhat's in the boxSlide the switch to power on or off.Slide the switch to activate or deactivate ANC to block out unwanted noise.Tap the Play/pause button on the left ear cup to play or pause music.Rotate the track wheel forwardor backward to control the track selection.Hear your surroundings by tapping the Mic button when not on a call.for phone prompt.While on an active call, choose:•Tap the Mic button•Take off/put on your headset while on an active call (requires active smart sensors)the LEDs flash red and blue.Please read the safety guide for important safety, charging, battery and regulatory information before using your new headset.Headphone overviewPower on/offActive Noise CancelingPlay/pause musicVolume Track selectionOpenMicVoice dial (phone feature)Answer or end a callDecline a call Mute/unmuteCall back last call Pairing modeBe safeR2For BackBeat PRO+LEDs flash red and blue.3Activate Bluetooth ® on your phone and set it to search for new devices.•iPhone Settings > Bluetooth > On*•Android Settings > Bluetooth: On > Scan for devices*NOTE *Menus may vary by device.4Select “PLT_BBTPRO.”Once successfully paired, you hear “pairing successful” and the headphone LEDs stop flashing.1Ensure NFC is on and your phone’s display is unlocked. (Phones may vary.)2Tap and hold the headphones to the phone’s NFC tag location until NFC pairing completes. If necessary, accept the connection.NOTE The headphone’s NFC tag is located on the outside of the left ear cup. (Phone tag locationsvary.)BackBeat PRO+ only The high-fidelity Bluetooth USB adapter comes pre-paired to your 12play music.1Insert the high-fidelity Bluetooth USB adapter into your laptop or computer and wait for your computer to recognize it.2Put your headphones in pair mode.3Put your USB adapter into pair mode by gently pressing and holding the recessed Pair button until the USB adapter flashes red and blue.PairNFC pairing (Android)Plug and playPair USB adapter againPairing is successful when you hear "pairing successful" and the USB adapter LED is solid blue. Pair second device2Activate Bluetooth on your second device and follow the last two steps of "Pair to mobile device."It takes up to 3 hours to fully charge your headphones. The LEDs turn off once charging is complete.TIP Headphones must be in idle state.Your headphones have up to 24 hours of listening time.Adjust the headphones for a comfortable fit.Lengthen or shorten the band until it fits comfortably. When not using your headphones, fold theear cushions in and against your body.Charge and fitChargeAdjust the fitSmart sensors respond when you put on or take off your headphones.With active sensors putting on the headset will:taking off the headset will:Incoming mobile call answer the callMusic/mediaresume music/media (if playing previous to taking off)*pause music/media (if playing)*Mute unmute if on an active callmute if on an active callNOTE *Functionality varies by application. Does not function with web-based apps.You may need to reset the sensors if they are not working as expected.To reset the headset sensors, connect it directly to your computer's USB port, and place it, with the ear cups up, on a flat, non-metallic surface for more than 10 seconds.When the battery is exhausted, use your headphones with the provided 3.5 mm e the cable to:•Adjust the volume with the (+) and (–) buttons•Play/pause music or answer/end a call with the center button = single tap •Track forward with the center button = double tap*•Track backward with the center button = triple tap*•Activate smartphone voice-enabled assistant with the center button = 3 second press*NOTE *Specific to BackBeat PRO+When listening to music, you will be able to hear your surroundings by activating OpenMic .backward (–). To cancel OpenMic, press the Mic button again.Your headphones speak in English. You can change the language and other settings using your PC/Mac, the updating tool, and the provided USB cable.The updating tool (/myheadset-updater) enables you to:•Change language •Receive firmware updates •Turn "mute off" voice alert on/off •Turn smart sensors on/offMore FeaturesUse sensors Reset Sensors Flexible power Advanced OpenMicCustomizeSpecificationsListening time Up to 24 hours wireless streaming*Standby time Up to 21 days*DeepSleep mode Up to 180 days*Operating distance (range)Up to 100 meters/330 feet from phone or tablet withClass 1 BluetoothHeadphones weight340 gramsAudio aptX® low latency codec2AAC codec2, 40mm dynamicdrivers, Frequency response 20-20kHzNoise canceling Controllable Active Noise Canceling (ANC) plus DigitalSignal Processing (DSP) and dual microphonesMultipoint Simultaneously connect two Bluetooth devices (2H2S)Status alerts Spoken alerts in 14 language options, which vary byregion (US and UK English, Cantonese, Danish, EU-French, German, Italian, Japanese, Korean, Mandarin,Norwegian, Russian, EU-Spanish and Swedish)Battery type Rechargeable, non-replaceable lithium-ionCharge time (maximum)Up to 3 hoursCables USB charging and angled 3.5mm with inline mic(compatible with Apple devices)Bluetooth v4.0 + EDR A2DP for audio streaming, AVRCP for music controls,Hands-free v1.6 for wideband, and Headset v1.2Operating and storage temperature32°F – 104°F (0 – 40°C)NOTE* Performance is dependent upon battery and may vary by device.ENTel: 0800 410014FITel: 0800 117095NOTel: 80011336ARTel: +44 (0)1793 842443*FRTel: 0800 945770PLTel: +44 (0)1793 842443*CSTel: +44 (0)1793 842443*GATel: 1800 551 896PTTel: 0800 84 45 17DATel: 80 88 46 10HETel: +44 (0)1793 842443*ROTel: +44 (0)1793 842443*DEDeutschland 0800 9323 400Österreich 0800 242 500 Schweiz 0800 932 340HUTel: +44 (0)1793 842443*RUTel: 8-800-100-64-14Tel: +44 (0)1793 842443*ELTel: +44 (0)1793 842443*ITTel: 800 950934SVTel: 0200 21 46 81ESTel: 900 803 666NLNL 0800 7526876BE 0800 39202LUX 800 24870TRTel: +44 (0)1793 842443**Support in EnglishFor warranty details, go to /warranty. SupportNEED MORE HELP?/supportPlantronics, Inc.Plantronics BV345 Encinal Street Santa Cruz, CA 95060 United States South Point Building C Scorpius 1402132 LR Hoofddorp, Netherlands© 2015 Plantronics, Inc. All Rights Reserved. Bluetooth is a registered trademark of Bluetooth SIG, Inc. and any use by Plantronics is under license. All other trademarks are the property of their respective owners.Patents: CN ZL201430495604.9; EM 002592337; patents pending.203024-06 (09.15)。
高级口译教程词汇预习答案
megalopolis 特大型城市boast 以……为自豪unequalled 不能与……相媲美miraculous rise 奇迹般地迅速崛起financial giants 金融业的巨头business community商业界manufacturing industry 制造业IPR(intellectual property rights) 知识产权joint consultancy service 合资咨询服务机构transnational corporation 跨国公司last but not least 最后at one's earliest convenience 在其方便的时候，尽早…… cherish 珍惜economic recession 经济不景气ensure a sustained growth 确保持续增长on the occasion of 请允许我借……的机会……Unit 3 商务谈判进出口商品交易会import and export commodities fair销售部经理sales managersupply department 采购部brochure 宣传小册子scope of business 经营范围machine tool 机床workmanship 工艺make an inquiry 询价quotation 报价C.I.F Seattle 西雅图到岸价(*cost,insurance.freight)调整价格adjust the pricecompetitive 具有竞争力bulk 很大substantially 大大地展台exhibition stand经营的新品new line of business汽车零部件auto partsupdate 调整at the cost of 不惜以……为代价our part 我方发盘/报盘offer折扣discountsupplies 货物free sample 免费样品inspection 检验floor offer 底盘counter-offer 还盘合同格式format of contract规格specification单价unit price保险费由贵方承担the insurance premium should be born by your sidebusiness transaction 生意顺利成交Unit 4 旅游观光广袤无垠的中华大地the boundless expanse of the Chinese territory绚丽多姿的自然景观gorgeous and varied natural scenery如诗如画poetic and picturesque名胜古迹places of historic interest and scenic beauty兵马俑terra-cotta soldiers and horses故宫the Imperial Palace五岳之首the most famous of China's 5 great mountains峻拔突兀majestic and precipitous appeal山外有山mountains beyond mountains融自然与文化景观于一体embody natural scenery and cultural heritage奇石,清瀑,古松,亭阁grotesque rock formation, clear waterfalls, old-age pine trees and pavilions历代文人雅士书法家famous ancient writers, scholars and calligraphers of various dynasty石刻碑文stone inscription重峦叠嶂peaks rising one after another经典佳作great classics of ancient writers of various dynasty华夏祖先Chinese ancestors吉祥之地propitious place祭祀天地offer sacrifices to Heaven and Earth联合国教科文组织UNESCO(c=cultural,其他不必说了吧?)世界自然与文化遗产World heritage Commissiongeological accident 地质变化the earth's crust 地壳temperate climatic zone 热带地区unique fauna and flora 珍禽奇兽,奇花异草Great Barrier 大堡礁Ayer's Rock 阿叶尔斯石柱山Cacadu National Park 卡喀杜国家公园Sydney Opera House 悉尼歌剧院skiing resort 滑雪场gross domestic product(GDP) 国内生产总值camping park 野营公园caravan and cabin 汽车旅馆,公寓住所international cuisine 国际烹饪水准ethnic restaurant 风味餐厅departure tax stamp 离境印花税票American Express 美国运通信用卡Unit 6 宣传介绍地势平坦的冲积平原 a soil deposit plain land常住居民permanent residents慈悬浮列车the maglev train长江三角洲Yangtze River Delta龙头作用play a leading role清朝乾隆，嘉庆年间during the reigns of Qianlong and Jiaqing of Qing Dynasty石油化工产业the petrochemical industry精细化工产业the fine chemical家用电器产业the home electrical appliance industry生物医药产业the bioengineering and pharmaceutical industry支柱产业pillar industry历史文物保护单位sites of historical interest and cultural relics under protection 海派文化Shanghai regional culture美食家gourmet清真authentic Muslim万国建筑博览会exhibition of the world's architecture内环线高架道路elevated inner beltway野生动物园the Wildlife zoo迎新撞钟活动New year's Greeting Bell-striking庙会Temple Fair桂花节Sweet Osmanthus Festival海纳百川，有容乃大the sea admits hundreds of rivers for its capacity to hold 乘骐骥以驰骋兮on your steed galloping来吾道夫先路on my road pioneering聪明，精明，高明bright, smart, wiseBritish Commonwealth 英联邦physically spread out 布局分散predominant 主导conglomeration 聚结commute 外来工作者prominent landmark 显著的地貌标志Saint Paul's Cathedral 圣保罗大教堂Westminster Abbey 威斯敏斯特教堂monarchy 君主政体coronation 加冕礼Buckingham Palace 白金汉宫hub 中心slum 贫民窟lavish 豪华philharmonic orchestra 爱乐乐团venue 场所cornucopia 各类successive eras 各个阶段chronologically 从历史上repository 陈列馆premier art collection 最重要的美术作品striking portraits of Britons 不列颠人逼真的肖像Unit 7 参观访问学位点degree program国家级重点社科研究基地key social science research centers博士后科学研究流动站post-doctoral research stations国家级重点学科national key disciplines两院院士academicians of the Chinese academy of science and the Chinese academy of engineering网络教育online education科举制imperial examination日月光华,旦复旦兮brilliant are the sunlight and the moonlight after night the day dawns again人文精神humanistic spirit披荆斩棘,筚路蓝缕negotiate various impediment博学而笃志,切问而近思extensive scholarship with unyielding dedication and earnest inquiry with close examination治学态度educational philosophy取精用弘的学术思想the academic ideology of extracting the best and exploiting the greatest 怀抱超旷的才隽学人graduates with brilliant scholarship高等教育发展的重中之重priority among institutions of high learning承前启后inherit fine tradition and usher in the future mission精诚团结,共襄盛举strive together in good faith文理工医科综合性大学 a comprehensive university with a complete range disciplines in liberal arts, science, engineering and medicine全面提升知名度和影响力elevate influence and visibility in all dimensions社会转型时期 a period of social transition百年传承之名校a prestigious university with a century-long academic tradition and intellectual esteemVancouver 温哥华Canada’s gateway to the pacific 加拿大通往太平洋的门户The Panama Canal 巴拿马运河Natural ice-free harbor 天然不冻港Manufactured goods 制成品Lumber and paper milling 伐木、造纸Oil refining 炼油Metal fabricating 金属锻造Printed matter 印刷Real estate 房地产Triple 增至3倍Quadruple 增至4倍Quintuple 增至5倍High-rise office building 摩天办公楼Boutique 时装礼品店Ethnic group 少数民族团体Planetarium 天文馆Aquarium 水族馆Skating rink 溜冰场Botanical garden 植物园Conservatory of exotic plants 异国植物花房Maple tree 枫树Sap 树液syrup 糖浆Unit 8 人物访谈国际清算银行行长president of the Bank for international settlements 宏观经济macroeconomic浮动汇率floating foreign exchange rateworld economic projection 世界经济预计impetus 动力reassuring 让人放心command economy 计划经济fiscal policy 财政政策surplus and deficit 赢余和赤字deterioration 最坏；最低点without precedent 第一次pact 公约curb deficits 防止财政状况恶化pension commitments 养老金投入yields on nominal bonds 名义收益率deflation 紧缩exchange rate appreciation 货币升值domestic liquidity 国内流动资金precipitous move 突然变动stifle 葬送workable measures of transition 可行的过度措施stance 姿态新千年the new millennium新纪元the new age精髓essence陶器pottery京剧戏装Costumes of Peking Opera莫高窟复制品the replica of the Mogao Grottoes青铜战车the bronze chariot战国早期的礼仪乐器ritual musical instruments produced early in the Warring States Period 八音度 a range of octave音域宽wide range定音tone setting瑟，笙，箫，鼓se, sheng, xiao, drums整理collate骨哨bone flute摇篮cradle舞台服饰performance costumes夸张和象征的手法exaggeration and symbolic means名模famous modelUnit 9 文化交流民为贵people being the most important巨大活力the immense vitality生动写照vivid reflection生存权subsistence right立国之本the foundation to build the country不懈努力make unremitting endeavor相辅相成the two are complementary to each other民族先人ancestor初步繁荣昌盛initial prosperity吸收和借鉴absorb and draw upon fruits of祖国统一reunification of the country繁衍multiply伟大复兴the great rejuvenation先行者forerunner区域自治regional autonomy宪法保障protected by the Constitution崇高目标lofty goal亲仁善邻benevolence and good-neighborliness国之宝箴treasured maximmillennium 千年landmark 标志性reclusive 避世隐居Danish architect Jorn Utzon 丹麦设计师钧恩乌特松with media access 有机会接触媒体architectural icon 建筑业偶像in the pantheon of 在……的万神殿中pluck 淘汰a complete one-off 空前绝后was quite at odds with 相去甚远rectilinear 垂直式maverick genius 独树一帜的奇才promontory 海角backdrop 背景in high dudgeon 一怒之下manifold difficulties 各种各样的困难seductive beauty 有魅力的纯美patron 资助人Unit 10 科学报告中国古代药王神农氏Shennong, the celebrated herbal master of ancient China中医史上的萌芽阶段the embryo stage in the development of TCM战国时期the Warring States Period黄帝内经HuangDi’s Classic of internal Medicine神农本草经Shennong’s herbal classic主治、功用和毒性primary treatments, functions and toxic character药典pharmacopoeia救死扶伤healing the sick and saving the dying职业道德规范professional work ethic食补保健food treatment approach延缓衰老defer senility相互作用、互为依存be of mutual influence and interdependence有机的整体an organic whole诊断疾病diagnose disease阴阳对立制约yin and yang are mutually opposing and constraining互根互用be interdependent and mutually promoting消长平衡proportionally change with the decrease of one, resulting in, or from the increase of the other相互转化mutually transformational健康的要素be essential for the maintenance of good health指导思想guiding concept临床治疗方法clinical treatment针灸疗法acupuncture and moxibustion按摩推拿medical massage气功疗法deep breathing exercises赢得广泛赞誉win worldwide acclaim中医专业队伍TCM professionals综合医院general hospitalastrobiology 天体生物学nitrogen 氮hydrogen 氢oxygen 氧气photosynthesis 光合作用equilibrium 平衡meteor 流星embedded 埋植carbon compound 碳化合物hypothesis 假设Antarctic 南极的aesthetics 审美观the Leonid meteor showers 狮子座流星雨debris 碎片comet 彗星The Azores 亚速尔群岛Infrared spectrographs 红外线摄谱仪organic molecule 有机分子spectrographic 摄谱的disseminate 散布prebiotic life 前生物生命galaxy 银河系Unit 11 饮食文化烹饪艺术culinary art民以食为天food is the paramount necessity of the people 推陈出新creative efforts色、香、味color, aroma and taste摆放layout冷盘cold dishes原料raw material作料调配the blending of seasoning调味艺术the art of proper seasoning食物质地the texture of food刀功slicing technique乳猪suckling pig点心pastries黄酒yellow rice wine烈性白酒strong white liquor敬酒toast with小啜take a sip馒头steamed bread热卡calories主食staple foodfood style 饮食习惯solid diet 丰盛的食物health food 保健餐Little Italy 小意大利城Germantown 德国城native specialties 家乡特色菜Creole accent to the food 克里奥耳口味physical well-being 身体健康ironic 讽刺的preservative 防腐剂cheese 奶酪Unit 12 中国改革翻天覆地的变化earthshaking changes面貌焕然一新take on a brand-new look出/入境旅游outbound/inbound travel村/居委会village committee/urban neighborhood committee解决温饱问题solve the problem of food and clothing落实科学发展观follow a scientific approach of development以人为本，执政为民put people first in administration着力搞好宏观调空concentrate on doing macro-regulatory work well激发创造活力stimulate creativity实施稳健的财政政策follow prudent fiscal policy三农工作是重中之重work relating agriculture, rural areas and farmers remains top priority加强农田水利建设intensify development of irrigation and conservancy project多渠道转移农业富余劳动力transfer surplus rural labor to nonagricultural jobs推进产业结构优化升级optimize and upgrade the industrial structure加强生态建设strengthen ecological improvement推进财税体制改革promote the reform of fiscal and tax system加强精神文明建设promote social and ethical progress加强行政能力建设和政风建设improve the government’s administrative capacity and style of work建设服务型政府service-oriented government意气风发in high spirits同心同德、再接再厉united with one heart and one mind, continue our concerted and unyielding effortsoverstate 夸大turn one’s back on 对……封闭anarchy 政治混乱warlordism 军阀割据make up lost ground 收复失地springboard 跳板with gusto 满怀热情subsistence farming 自然经济marginal productivity 边际生产力tariff barrier 关税壁垒bolster 保持joint venture 合资企业incremental capital output ratio 资本产出比率reckon 估计purchasing power parity 购买力平价capital accumulation 资本积累demographic forecasts 人口统计学上的预见hiccup 磕磕碰碰forerunner 前驱dwarf 让……相形见绌Unit 13 信息时代筹备会议preliminary meeting处理程序性问题address procedure issue智能化intelligence computerization多样化diversification信息通信技术infocom technology结构调整architecture readjustment升级换代upgrading融语音、数据、图像于一体integrate voice date and image宽带高速信息网high-speed broadband information network全方位地满足业务需求meet various service requirements in all dimensions 制约因素reason宏观调控macroeconomic control市场管制market regulation规避市场风险avoid market risks创新的融资机智innovative financing mechanism资金的多元投入for more financing channels911事件September 11 terrorist attack应急系统emergency system数字鸿沟digital dividedon 穿上scaffold 框架thermostat 恒温计EKG 心电图仪telemetric system 遥测系统emulate 仿效symbiosis 共生现象software programmer 软件编程师collaborate 合作debug 调试neuron 神经元tackle 解决interstellar 星际microprocessor 微型处理器ad hoc 特别的cell phone 手机the heftiest desktop 最先进的台式机fight off an attacking wasp 击退发起进攻的黄蜂simpleton 傻子emergent behavior 突发性的行为mischievous and sinister 恶意antithetical 对立的resilience 应变能力seismic activity 地震活动geomagnetic storm 地磁风暴a worrisome spike 麻烦reroute traffic 改变行动路线Interplant 星际网asteroid 小行星unmanned probe 吾人驾驶探测器proprietary (信息)专有feel tingles on one’s spine 感觉到脊椎的震颤Unit 14 外交政策外国使节diplomatic envoy复杂而深刻的变化complex and profound changes各种问题相互交织various threats are intertwined指导国际关系的准则norms governing international relations切实履行implement in real earnest以强凌弱的霸权主义bully the weak and pursue hegemony文明的多样性the diversity of civilizations万物并育而不相害all living creature grow together without harming one another道并行而人不相悖ways run parallel without interfering with one another相互借鉴、取长补短learn from each other in mutual emulation相互包容、求同存异mutual tolerance, seek agreement while shelving differences减免债务reduce and forgive debts军事联盟military alliance动辄诉诸武力resort to use or threat of force摈弃冷战思维the Cold War mentality should be done away with核武器扩散nucleus weapons proliferation跨国犯罪trans-boundary crimes生态恶化environmental degradation永远不称霸never seek hegemony维护国家主权和领土完整safeguard national sovereignty and territorial integrity睦邻、安邻、富邻政策the policy of creating an amicable, secure and prosperous neighborhood奔腾不息的时代潮流irresistible tide of the timesdiplomacy 外交手段monetary structure 货币组织military deterrence 军事威慑utmost purpose 最高宗旨subordinate 服从于overshadow 黯然失色initiative 主动行动downright distrust 不信任的传统utility 利用authorization 授权sponsorship 操办intervention 干预take…into account 考虑到the IMF 国际货币基金组织trade deficits 贸易赤字commitment 致力于war-torn 遭受战争破坏elite 上层人物military alliance 军事联盟demobilization/remobilization 遣散军队/重组军队Unit 15 国际关系纪念……成立……周年commemorate ….anniversary of the founding of恪守承诺commitment to联合国宪章宗旨和原则the purpose and the principles of the UN Charter善邻之道live together in peace with one another as good neighbors划时代意义epoch-making里程碑milestone人类社会沧桑巨变stupendous changes in human society国际舞台风云变幻vicissitudes in the international arena地区热点问题regional hot spot issue民族分裂势力regional separatists极端宗教势力religious extremist毒品走私drug trafficking传染性疾病communicable disease坚持多边主义uphold multilateralism摈弃冷战思维abandon the Cold War mentality标本兼治address both symptoms and root causes裁军与军备控制disarmament and arms control防止核扩散prevent the proliferation of nuclear weapons包容精神the spirit of inclusiveness文明多样性diversity of civilization兼容并蓄的和谐世界harmonious world where all coexist and accommodate each other 休戚与共的命运interests and destiniessubsequent endeavor 此后的努力humanitarian 人道主义者refrain 不以non-intervention 不干涉domestic jurisdiction 内部事务the minimum doe of conduct 最起码的行为准则the Security Council 安理会paralysis 瘫痪veto right 否决权incapacitate 无所作为nuclear weapon proliferation 核武器扩散communicable disease 传染性疾病buffer conflicts 缓解冲突enforcement 强制meddle 管闲事manifold 多种多样permeate 渗透practice tolerance 宽容忍让transcend differences 超越差异convergence of interests 共同利益的汇合点coercion 高压政治tackle 处理。
药品检验英语词汇对照
phase solubility analysis
content uniformity
minimum fill
assay
uniformity of dosage units
dissolution
disintegration
drug release
relative density
multi-wavelength linear regression method
K-ratio method, signal multiplier method
least square method
adaptive least square
partial least square method
nonlinear iterative partial least square
analytical quality control
characteristics
odorless
foreign odor
melting point
melting range
capillary melting point determi-nation
hot stage melting point determi-nation
variate calibration
multivariate calibration
back propagation
optimization method
window diagram technique
chromatographic response function, CRF
chromtographic optimization
食品和食品标准的英文名称
食品和食品标准的英文名称糖、可可制品、巧克力及其它制品标准名称蜂蜜标准Standard for Honey可可脂标准Standard for Cocoa Butters巧克力标准Standard for Chocolate可可粉和可可糖混合物标准Standard for Cocoa Powders (Cocoas) and Dry Cocoa-sugar Mixtures天然矿泉水标准Standard for Natural Mineral Waters加工可可和巧克力制品所使用的碎可可豆, 可可块, 可可油饼和可可细粉标准Standard for Cocoa (Cacao) Nib, Cocoa (Cacao) Mass, Cocoa Press Cake and Cocoa Dust (Cocoa Fines), for Use in the Manufacture of Cocoa and Chocolate Products夹心巧克力成分标准Standard for Composite and Filled Chocolate可可脂糖果标准Standard for Cocoa Butter Confectionery木薯标准Standard for Gari食醋标准Standard for Vinegar蛋黄酱标准Standard for Mayonnaise食用木薯粉标准Standard for Edible Cassava Flour糖标准Standard for Sugars鱼和鱼制品标准名称沙文鱼罐头Canned Salmon速冻除内脏及带内脏鳍鱼Quick Frozen Finfish, Uneviscerated and Eviscerated小虾或大虾罐头Canned Shrimps or Prawns金枪鱼和鲣鱼罐头Canned Tuna and Bonito蟹肉罐头Canned Crab Meat速冻小虾或大虾Quick Frozen Shrimps or Prawns沙丁鱼和沙丁类鱼制品罐头Canned Sardines and Sardine-Type Pro油脂和相关制品标准名称单个标准未涉及的食用油脂通用标准General Standard for Edible Fats and Oils Not Covered by Individual Standards人造奶油标准(脂肪含量不低于80%) Standard for Margarine粗制和精炼的橄榄油, 以及精炼橄榄渣油标准Standard for Olive Oil, Virgin and Refined, and for Refined Olive-Pomace Oil人造奶油标准(脂肪含量在39%-41%间) Standard for Minarine命名植物油标准Standard for Named Vegetable Oils命名动物油标准Standard for Named Animal Fats谷物、豆类及其制品以及植物蛋白标准名称面粉标准Standard for Wheat Flour玉米标准Standard for Maize (Corn)整玉米粗粉标准Standard for Whole Maize (Corn) Meal脱胚玉米粉和玉米渣标准Standard for Degermed Maize (Corn) Meal and Maize (Corn) Grits 小麦面筋标准Standard for Wheat Gluten脱皮的整珍珠小米标准Standard for Whole and Decorticated Pearl Millet Grains小米面标准Standard for Pearl Millet Flour某些豆类标准Standard for Certain Pulses高粱米标准Standard for Sorghum Grains高粱面标准Standard for Sorghum Flour植物蛋白制品标准General Standard for Vegetable Protein Products (VPP)大豆蛋白制品标准General Standard for Soy Protein Products (SPP)粗粒硬质小麦和硬质小麦粉标准Standard for Durum Wheat Semolina and Durum Wheat Flour大米标准Standard for Rice小麦和硬质小麦标准Standard for Wheat and Durum Wheat花生标准Standard for Peanuts燕麦标准Standard for Oats古斯（蒸熟的硬质小麦餐）标准Standard for Couscous果汁及相关产品标准名称杏蜜、桃蜜和梨蜜标准(采用物理方法保藏) Standard for Apricot, Peach and Pear Nectars Preserved Exclusively by Physical Means桔子汁标准（仅用物理方法保藏）Standard for Orange Juice Preserved Exclusively by Physical Means葡萄柚汁标准（仅用物理方法保藏）Standard for Grapefruit Juice Preserved Exclusively by Physical Means柠檬汁标准（仅用物理方法保藏）Standard for Lemon Juice Preserved Exclusively by Physical Means苹果汁标准（仅用物理方法保藏）Standard for Apple Juice Preserved Exclusively by Physical Means蕃茄汁标准（仅用物理方法保藏）Standard for Tomato Juice Preserved Exclusively by Physical Means浓缩苹果汁标准（采用物理方法浓缩）Standard for Concentrated Apple Juice Preserved Exclusively by Physical Means浓缩桔子汁标准（采用物理方法浓缩）Standard for Concentrated Orange Juice Preserved Exclusively by Physical Means葡萄汁标准（仅用物理方法保藏）Standard for Grape Juice Preserved Exclusively by Physical Means浓缩葡萄汁标准（采用物理方法浓缩）Standard for Concentrated Grape Juice Preserved Exclusively by Physical Means浓缩拉布鲁斯卡甜葡萄汁标准（采用物理方法浓缩）Standard for Sweetened Concentrated Labrusca Type Grape Juice Preserved Exclusively by Physical Means菠萝汁标准（仅用物理方法保藏）Standard for Pineapple Juice Preserved Exclusively by Physical Means无果肉的黑加仑果蜜标准(采用物理方法保藏) Standard for Non-pulpy Blackcurrant Nectar Preserved Exclusively by Physical Means黑加仑汁标准（仅用物理方法保藏）Standard for Blackcurrant Juice Preserved Exclusively by Physical Means浓缩黑加仑汁标准（采用物理方法浓缩）Standard for Concentrated Blackcurrant Juice Preserved Exclusively by Physical Means含某种小浆果的果肉蜜标准(采用物理方法保藏) Standard for Pulpy Nectars of Certain Small Fruits Preserved Exclusively by Physical Means含桔的果蜜标准(采用物理方法保藏) Standard for Nectars of Certain Citrus Fruits Preserved Exclusively by Physical Means浓缩菠萝汁标准（采用物理方法浓缩）Standard for Concentrated Pineapple Juice Preserved Exclusively by Physical Means采用防腐剂加工的浓缩菠萝汁标准Standard for Concentrated Pineapple Juice with Preservatives, for Manufacturing番石榴果蜜标准(采用物理方法保藏) Standard for Guava Nectar Preserved Exclusively by Physical Means芒果果肉液标准(采用物理方法保藏) Standard for Liquid Pulpy Mango Products Preserved Exclusively by Physical Means其它未涉及的果蜜通用标准(采用物理方法保藏) General Standard for Fruit Nectars Preserved Exclusively by Physical Means Not Covered by Individual Standards其它未涉及的果汁通用标准（仅用物理方法保藏）General Standard for Fruit Juices Preserved Exclusively by Physical Means Not Covered by Individual Standards蔬菜汁通用标准General Standard for Vegetable Juices食品分类标准名称预包装食品标签通用标准General Standard for the Labelling of Prepackaged Foods辐照食品通用标准General Standard for Irradiated Foods食品添加剂销售时的标签通用标准General Standard for the Labelling of Food Additives when Sold as Such食用盐标准Standard for Food Grade Salt食品添加剂通用法典标准前言Preamble to the General Standard for Food Additives食品中污染物和毒素通用法典标准前言Preamble to the General Standard for Contaminants and Toxins in Foods再加工用花生中黄曲霉毒素最大限量标准Standard for Maximum Level for Aflatoxins in Peanuts intended for Further Processing。
《食品标准》中国食品标准清单
GB
14883.5-1994
食品虫射性物质检验钋-210的 测定
Examination of radioactive materials for foods--Determination of polonium-210
GB 10770-1997
婴幼儿断奶期补充食品
Supplementary weaning foods for infants and youngchildren
GB 10775-1989
婴幼儿辅助食品苹果泥
Supplementary foods for infants and young children--Apple paste
食品容器内壁聚四氟乙烯涂料卫 生标准
Hygienic standard for polytetrafluorethylene used as inner coating of food containers
GB 11680-1989
食品包装用原纸卫生标准
Hygienic standard of paper used for food packaging
GB 11958-1989
食品添加剂肉桂油
Food additive--Oil of cassia
GB 11959-1989
食品添加剂香叶油
Food additive--Oil of geranium
GB 11960-1989
食品添加剂留兰香油
Food additive--Oil of spearmint
黑夜战士X系列4MP35×网络红外PTZ摄像头（DS-2DF9C435IHS-DLW（T2））说明书
DS-2DF9C435IHS-DLW(T2)4 MP 35× Network IR PTZ CameraHikvision DS-2DF9C435IHS-DLW (T2) 4 MP 35 × Network IR PTZ Camera belongs to the DarkFighterX camera family. With the patented dual-sensor design, it is able to process color and brightness independently and outputs one FULL-COLOR image. This series of cameras can be widely used for wide ranges of high-definition, such as the river, forest, road, railway, airport, port, square, park, scenic spot, station and large venue, etc.Key Feature⏹Dual-sensor, 1/1.8" progressive scan CMOS⏹Full-color image output⏹Up to 2688 × 1512 resolution⏹Min. illumination:Color: 0.0005 Lux @ (F1.6, AGC ON)B/W: 0.0001 Lux @ (F1.6, AGC ON)0 Lux with IR⏹35 × optical zoom, 16 × digital zoom⏹140 dB WDR, 3D DNR, HLC, BLC, EIS, Optical Defog⏹Support H.265+/H.265 video compression⏹Support rapid focus⏹Deep-learning-based target classification algorithm for auto-tracking 3.0 and perimeter protection⏹Up to 500 m IR distance. Smart IR⏹Rain-sensing auto wiperDORIThe DORI (detect, observe, recognize, identify) distance gives the general idea of the camera ability to distinguish persons or objects within its field of view.It is calculated based on the camera sensor specification and the criteria given by EN 62676-4: 2015.DORI Detect Observe Recognize IdentifyDefinition 25 px/m 63 px/m 125 px/m 250 px/m Distance (Tele) 2606.9 m (8552.8 ft) 1034.5 m (3394.0 ft) 521.4 m (1710.6 ft) 260.7 m (854.3 ft) SpecificationCameraImage Sensor 1/1.8" progressive scan CMOS, dual-sensor structureMin. Illumination Color: 0.0005 Lux @ (F1.6, AGC ON), B/W: 0.0001 Lux @ (F1.6, AGC ON), 0 Lux with IR Shutter Speed 1/1 to 1/30,000 sSlow Shutter YesDay & Night Controlled by dual-sensorZoom 35x optical, 16x digitalMax. Resolution 2688 × 1512LensFocus Auto, semi-auto, manual, rapid focusFocal Length 5.9 mm to 206.5 mmZoom Speed Approx. 4.4 sFOV Horizontal field of view: 58.9° to 2.2°(wide-tele) Vertical field of view: 35.3° to 1.2°(wide-tele) Diagonal field of view: 65.9° to 2.5° (wide-tele)Aperture Max. F1.6IlluminatorSupplement Light Range IR Distance: up to 500 mSmart Supplement Light YesPTZMovement Range (Pan) 360°Movement Range (Tilt) -25° to 90° (auto flip)Pan Speed Pan speed: configurable from 0.1° to 210°/s; preset speed: 280°/s Tilt Speed Tilt speed: configurable from 0.1° to 150°/s, preset speed 250°/s Proportional Pan YesPresets 300Patrol Scan 8 patrols, up to 32 presets for each patrolPattern Scan 4 pattern scans, record time over 10 minutes for each scan Power-off Memory YesPark Action Preset, pattern scan, patrol scan, auto scan, tilt scan, random scan, frame scan, panorama scan3D Positioning Yes PTZ Status Display Yes Preset Freezing YesScheduled Task Preset, pattern scan, patrol scan, auto scan, tilt scan, random scan, frame scan, panorama scan, dome reboot, dome adjust, aux outputVideoMain Stream 50Hz: 25fps (2688 × 1512, 1920 × 1080, 1280 × 960, 1280 × 720) 60Hz: 30fps (2688 × 1512, 1920 × 1080, 1280 × 960, 1280 × 720)Sub-Stream 50Hz: 25fps (704 × 576, 640 × 480, 352 × 288) 60Hz: 30fps (704 × 480, 640 × 480, 352 × 240)Third Stream 50Hz: 25fps (1920 × 1080, 1280 × 960, 1280 × 720, 704 × 576, 640 × 480, 352 × 288) 60Hz: 30fps (1920 × 1080, 1280 × 960, 1280 × 720, 704 × 480, 640 × 480, 352 × 240)Video Compression Main stream: H.265+/H.265/H.264+/H.264 Sub-stream: H.265/H.264/MJPEGThird stream: H.265/H.264/MJPEGVideo Bit Rate 32 Kbps to 16384 KbpsH.264 Type Baseline profile, main profile, high profileH.265 Type Main profileScalable Video Coding (SVC) H.264 and H.265 encodingRegion of Interest (ROI) 8 fixed regions for each streamAudioAudio Compression G.711alaw, G.711ulaw, G.722.1, G.726, MP2L2, PCMAudio Bit Rate 64 Kbps (G.711)/16 Kbps (G.722.1)/16 Kbps (G.726)/32 Kbps to 192 Kbps (MP2L2) NetworkProtocols IPv4/IPv6, HTTP, HTTPS, 802.1x, QoS, FTP, SMTP, UPnP, SNMP, DNS, DDNS, NTP, RTSP, RTCP, RTP, TCP/IP, UDP, IGMP, ICMP, DHCP, PPPoE, BonjourAPI ONVIF (Profile S, Profile G, Profile T), ISAPI, Hikvision SDK Simultaneous Live View Up to 20 channelsUser/Host Up to 32 users, 3 user levels: administrator, operator, and userSecurity Authenticated username and password, MAC address binding, HTTPS encryption, 802.1X authenticated access, IP address filterWeb Browser IE 8 to 11, Chrome 57+, Firefox 52+, Safari 12+ ImageDay/Night Switch Day, night, auto, scheduled-switchImage Enhancement BLC, HLC, 3D DNRWide Dynamic Range (WDR) 140 dB WDRDefog Optical defogImage Stabilization EIS (Built-in gyroscope to improve EIS performance) Regional Exposure YesRegional Focus YesImage Settings Saturation, brightness, contrast, sharpness, gain, and white balance adjustable by client software or web browserImage Parameters Switch YesPrivacy Mask Up to 24 masks, polygon region, mosaic mask, mask color configurable SNR ≥ 55 dBInterfaceEthernet Interface 1 RJ45 10M/100M self-adaptive Ethernet portOn-board Storage Built-in memory card slot, support microSD/microSDHC/microSDXC cards, up to 256 GBAlarm 7 inputs, 2 outputsAudio 1 input (line in), max. input amplitude: 2-2.4 vpp, input impedance: 1 KΩ ± 10%;1 output (line out), line level, output impedance: 600 ΩVideo Output 1.0V[p-p]/75Ω, PAL, NTSC, BNC connectorRS-485 1 RS-485 (Half duplex, HIKVISION, Pelco-P, Pelco-D, self-adaptive)EventBasic Event Motion detection, video tampering alarm, alarm input and output, exceptionSmart Event Object removal detection, unattended baggage detection, intrusion detection, line crossing detection, region entrance detection, region exiting detection, audio exception detectionSmart Tracking Manual tracking, auto-trackingAlarm Linkage Preset, patrol scan, pattern scan, memory card video recording, alarm output, send email, notify surveillance center, upload to FTP, smart tracking, NAS video recordingDeep Learning FunctionFace Capture Detects up to 30 faces at the same time. Supports detecting, tracking, capturing, grading, selecting of face in motion, and outputs the best face pictureRoad Traffic and Vehicle DetectionRoad Traffic Supports vehicle detection (license plate number, vehicle model, and vehicle color recognition)GeneralVandal-proof Alarm YesGeneral Function Mirror, password protection, watermark, IP address filter Power 36 VDC, max. 90 W, including max. 18 W for IROperating Condition Temperature: -40°C to 70°C (-40°F to 158°F), Humidity: ≤ 95% Wiper Yes. Rain-sensing auto controlMaterial ADC12Dimension Ø 293 mm × 422 mm (Ø 11.5" × 16.6")Weight Approx. 13 kg (28.7 lb)Language 32 languages. English, Russian, Estonian, Bulgarian, Hungarian, Greek, German, Italian, Czech, Slovak, French, Polish, Dutch, Portuguese, Spanish, Romanian, Danish, Swedish, Norwegian, Finnish, Croatian, Slovenian, Serbian, Turkish, Korean, Traditional Chinese, Thai, Vietnamese, Japanese, Latvian, Lithuanian, Portuguese (Brazil)ApprovalEMC Lightning Protection, Surge Protection and Voltage Transient Protection, ±6kV Line to Gnd, ±3kV Line to Line, IEC61000-4-5Protection IP67Typical ApplicationHikvision products are classified into three levels according to their anti-corrosion performance. Refer to the following description to choose for your using environment.This model has NO SPECIFIC PROTECTION.Level DescriptionTop-level protection Hikvision products at this level are equipped for use in areas where professional anti-corrosion protection is a must. Typical application scenarios include coastlines, docks, chemical plants, andmore.Moderate protection Hikvision products at this level are equipped for use in areas with moderate anti-corrosiondemands. Typical application scenarios include coastal areas about 2 kilometers (1.24 miles) awayfrom coastlines, as well as areas affected by acid rain.No specific protection Hikvision products at this level are equipped for use in areas where no specific anti-corrosionprotection is needed.⏹Dimension⏹AccessoryIncluded:EUV-150S036ST-KW02Power adapterInstallation AdapterOptional:DS-1603ZJ-P Wall mountDS-1603ZJ-Pole-PVertical pole mountDS-1668ZJ(20)-PPendant mountDS-1668ZJ-PPendant mountDS-1619ZJ-HP2Gooseneck MountDS-1603ZJ-Corner-P Corner mountAvailable Model DS-2DF9C435IHS-DLW (T2)。
进出口食品标签指导
美国食品标签法简介
二、免于标注条件及具体规定
常见的如不同花色品种的食品的混合包装、
偶然性添加物、加工助剂、迁移物质、亚硫 酸制剂等。
美国食品标签法简介
三、根据WTO通报及美国动态法规分析得知，
2007-2009年美国制修订的食品标签要求主 要涉及以下多个方面： 健康声称、过敏原标签(包括生产线生产过过敏原物 质的提示）、辐照食品标签、转基因食品标签、 营养标签、酒精含量说明、贮藏说明、原产 国标示、标签管理。 《2009年美国食品安全加强法案》要求必标 原产国。
●必要时应标明食品物理性状或加工方式。（例如：粉状、
冷冻干燥、冷藏、熏烤等） ●商标、牌子以及想象的名称不能代替食品名称。
欧盟食品标签法规简介
2、配料表 ●标签上应标示食品的全部配料，并按重量递减顺序排列。 ●配料表前应有“配料（ingredients）的字样。 ●配料应使用专用名称或种类名称，对于单一配料食品或符 合豁免要求的食品可免于标注配料表。 ●复合配料可在法律有规定或习惯认可时用自身名称标在配 料表中，但要紧跟复合配料成分表。但是复合配料在成品中 所占比例小于25%的或复合配料是一种欧盟法规不要求列出 配料表的食品，可以不标注复合配料的配料表。 ●添加的水和挥发性产品应按照它们在完成的产品中的重量 按顺序列表，如果在完成产品中水的重量不超过5%，可以 不标注。 ●对于浓缩或脱水形式的，需要通过加水恢复水分的食品， 配料表应按恢复水分后的产品的比例顺序标注。同时应附有 说明。如“恢复后的产品成分表”或“即可食用的产品成分 表”。
日本食品标签法规简介
二、食品标签必须标注的内容：
食品名称、日期标示、厂商（制造商、生产
商、经销商或分销商等）名称地址、配料表、 净含量、食用方法或保存法、添加剂其他标 示事项。
贝雷油脂16(2)
1ButterDavid Hettinga1.INTRODUCTIONButtermaking is one of the oldest forms of preserving the fat component of milk.Its manufacture dates back to some of the earliest historical records,and reference has been made to the use of butter in sacrificial worship,for medicinal and cosmetic purposes,and as a human food long before the Christian era.Documents indicate that,at least in the Old World,the taming and domestication of animals constituted the earliest beginnings of human civilization and culture.There is good reason to believe,therefore,that the milking of animals and the origin of buttermaking predate the beginning of organized and permanent recording of human activities.The evolution of the art of buttermaking has been intimately associated with the development and use of equipment.With the close of the eighteenth century,the construction and use of creaming and buttermaking equipment(other than that made of wood)began to receive consideration,and the barrel churn made its appearance.By the middle of the nineteenth century,attention was given to improvement in methods of creaming.These efforts gave birth to the deep-setting system.Up to that time,creaming was done by a method called shallow pan.The deep-setting system shortened the time for creaming and produced a better quality cream.An inventive Bavarian brewer,in1864,conceived the idea of adapting the principle of the laboratory centrifuge.In1877,a German engineer succeeded in designing a machine that,although primitive,was usable as a batch-type apparatus.In1879, Bailey’s Industrial Oil and Fat Products,Sixth Edition,Six V olume Set.Edited by Fereidoon Shahidi.Copyright#2005John Wiley&Sons,Inc.12BUTTERengineers in Sweden,Denmark,and Germany succeeded in the construction of cream separators for fully continuous operation(1).In1870,the year before the introduction of factory buttermaking,butter produc-tion in the United States totaled514million lbs,practically all farm made.Authen-tic records concerning the beginning of factory buttermaking are meager.It appears that thefirst butter factory was built in Iowa in1871.This also introduced the pooling system of milk for creamery operation(1).Other inventions that assisted in the development of the butter industry included the Babcock test(1890),which accurately determines the percentage of fat in milk and cream;the use of pasteurization to maintain milk and cream quality;the use of pure cultures of lactic acid bacteria;and refrigeration to help preserve cream quality.Multiple butter fat products,including butter oils,anhydrous butter fat,butter fat–vegetable oil blends,and fractionated butter fats,are manufactured around the world today.In the past,butter fat in the form of butter was the primary pre-servation technique.Today,the preferred preservation method involves the proces-sing of butter fat to the anhydrous butter oil state,then hermetically packaging under nitrogen to substantially increase the shelf life and reduce the incidence of degradation.Historically,milkfat has been held in the highest esteem,whether in liquid milk, as cream,or as butter.Its consumption was associated with a higher standard of living.In recent times,with the prosperity of the Western world,per capita con-sumption has been decreasing.Ironically,this phenomenon contradicts all historical patterns for butter fat consumption and use.Several reasons exist for this decline. This chapter explores the chemical composition,marketing,technology,processing, quality,legal restrictions,and uses for butter and butter fat.2.CHEMICAL COMPOSITIONSome of the information in this chapter comes directly from the fourth edition of Bailey’s(2).Jensen and Clark(3)have provided a complete review of the lipid composition,and data have been selected for inclusion in this review.The composition of milkfat is somewhat complex.Although dominated by tri-glycerides,which constitute some98%of milkfat(with small amounts of diglycer-ides,monoglycerides,and free fatty acids),various other lipid classes are also present in measurable amounts.It is estimated that about500separate fatty acids have been detected in milk lipids;it is probable that additional fatty acids remain to be identified.Of these,about20are major components;the remainder are minor and occur in small or trace quantities(4,5).The other components include phos-pholipids,cerebrosides,and sterols(cholesterol and cholesterol esters).Small amounts of fat-soluble vitamins(mainly A,D,and E),antioxidants(tocopherol), pigments(carotene),andflavor components(lactones,aldehydes,and ketones) are also present.The composition of the lipids of whole bovine milk is given in Table1(4,5). The structure and composition of the typical milkfat globule is exceedinglyCHEMICAL COMPOSITION3position of Lipids in WholeBovine Milk(4,5).Lipid Weight PercentHydrocarbons TraceSterol esters TraceTriglycerides97–98Diglycerides0.28–0.59Monoglycerides0.016–0.038Free fatty acids0.10–0.44Free sterols0.22–0.41Phospholipids0.2–1.0complex.The globule is probably2–3m in diameter with a90-A˚-thick membrane surrounding a98–99%triglyceride core.The composition of the milkfat membrane is quite different from milkfat itself in that approximately60%triglycerides are pre-sent,much less than in the parent milkfat(Table2)(6,7).It has been generally recognized that butter fat consists of about15major fatty acids,with perhaps12or so minor(trace quantity)acids.Triglycerides are normally defined with respect to their carbon number(CN),i.e.,the number of fatty acid car-bon atoms present in the molecule;the three carbon atoms of the glycerol moiety are ignored.As the fatty acid spectrum of milkfat is dominated by acids containing an even number of carbon atoms,so is the triglyceride spectrum.However,the pro-portion of triglycerides with an odd carbon number is about three times greater than the proportion of odd-numbered fatty acids.Although obvious correlations exist between fatty acid composition and trigly-ceride distribution,detailed information is lacking that would enable the triglycer-ide distribution to be predicted from the fatty acid composition.Much more needs to be understood of the strategy used in the bovine mammary gland in assembling a position of Lipids from Milkfat GlobuleMembrane(6,7).Lipid Component Percent of Membrane LipidsCarotenoids(pigment)0.45Squalene0.61Cholesterol esters0.79Triglycerides53.4Free fatty acids 6.3aCholesterol 5.2Diglycerides8.1Monoglycerides 4.7Phospholipids20.4a Contained some triglycerides.4BUTTERTABLE3.Characteristics and Composition of Butter Fats.Characteristic Value a Range of Values b GLC cIodine number32.9——Saponification equivalent236.3——Reichert-Meissle value32.5——Polenske value———Kirschner value———Fatty acid,wt.%Butyric 3.5 2.8–4.03Caproic 1.4 1.4–3.01Caprylic 1.70.5–1.71Capric 2.6 1.7–3.23Lauric 4.5 2.2–4.54Myristic14.6 5.4–14.612Palmitic30.226–4129Stearic10.5 6.1–11.211Above C18 1.6—2Total saturated70.6—66Decenoic0.30.1–0.3—Dodecenoic0.20.1–0.6—Tetradecenoic 1.50.6–1.62Hexadecenoic 5.7 2.8–5.74Octadecenoic(oleic,etc.)18.718.7–33.425Octadecdienoic 2.10.9–3.72C20and C22unsaturated0.9—1Total unsaturated29.4—34a From(8)and(9).b From(10)and(11).c From(12).complex array of fatty acids into triglycerides.This is not an arcane study;it is necessary if processes such as fractionation are to yield products with consistent qualities throughout the year.In effect,the detailed structure of milkfat is not yet understood.Perhaps this is not surprising if we consider only the15major fatty acids;there are153(3375)possible triglyceride structures using a purely random model.The data in Table3represent general characteristics and composition of butter fat as reported by several sources(8–12).Note the range in values.Precise and repeatable values are not highly correlated due to such variables as stage of lacta-tion,feed source,cattle breed,etc.Although16categories of fatty acids are out-lined,it was generally appreciated that many other fatty acids are present in small or trace quantities.For nutritional and dairy science purposes,these data are of value,but from a detailed scientific point of view,they afford only a vague, broad generalization of the actual state of fatty acid composition of butter fat.A more complete view of composition is provided in Table4(13,14).From1956to1983a great volume of information became available on the occurrence of many minor constituents in butter fat.Somewhat less intensityCHEMICAL COMPOSITION5 TABLE4.Fatty Acid Composition of Milk and Butter Fat.aFatty Acid b June c December d Average e Moore and Co-workers f 4:0 4.22 3.51 3.57 3.986:0 2.53 2.24 2.22 2.368:0 2.34 1.07 1.17 1.369:00.050.050.03—10:0 2.24 2.57 2.54 2.7610:10.32———11:00.340.290.33—12:0 2.40 2.77 2.81 3.1413:0(12:1)0.290.290.330.1414(br)g0.230.140.170.1214:09.0110.5810.068.3914:1(15br) 1.54 1.61 1.63 1.8415:0 1.29 1.11 1.09 1.3416(br)0.420.390.380.3516:022.0525.9824.9730.0516:1(17br) 2.29 2.98 2.55 2.8017:00.69 1.080.91 1.0017:1(18br)———0.3718:0(br)0.310.400.38—18:014.2711.5812.0711.7418:130.4124.7527.0924.9318:8h0.24 1.56 1.26—18:2 1.23 2.75 2.39 1.7818:3(20:0) 2.61 2.30 2.06 1.23a In weight percent.b Structural assignments are not necessarily authentic,but represent,in almost all instances,the most likely structure for the fraction.c Data from the Department of Animal Industries,Storrs(Conn.)Agricultural Experiment Station;408samples of milk plant production from June1960to June1961.d Data from Storrs Agriculture Experiment Station;4–8samples.e For108samples.f Sec(14).g Branched chain.h Carbon number obtained by semilog plots retention time/chain length.of interest has prevailed since then,but further information continues to appear,and we can expect more data on butter fat as a consequence of research on the relationship between dairy cow feeding studies and resulting butter fat fatty acid composition.The great variety of fatty acids in butter fat cannot be treated in detail here;refer-ence will be made to only a few of the many available reports.Octadecadienoic acids are present in significant amounts;there are traces of hexadecadienoic acid, octadecatrienoic acids,and highly unsaturated C20and C22acids.Traces of dihy-droxystearic acid and hydroxypalmitic acid have been detected(8,9).A small pro-portion of the octadecenoic acid consists,not of oleic acid,but of trans-11,12 isomer,vaccenic acid(8,9).One report states that about66%of one octadecienoicacid content is normal linoleic acid,and the remainder consists of the cis -9,trans -12or the trans -9,cis -12isomers (15);but other positional and geometric isomers are undoubtedly also present (4).The positional and geometric isomers of bovine milk lipid fatty acids are presented in Table 5(16).TABLE 5.Positional and Geometric Isomers of Bovine Milk Lipid Fatty Acids (wt.%)(16).Position of Cis -IsomersTrans -Isomers Double Bond14:116:117:118:116:118:15 1.0Trace —— 2.2—60.8 1.3 3.4—7.8 1.070.9 5.6 2.1— 6.70.880.6Trace 20.1 1.7 5.0 3.2996.688.771.395.832.810.210—Trace Trace Trace 1.710.511— 2.6 2.9 2.510.635.712—Trace Trace —12.9 4.113————10.610.514—————9.015————— 6.816—————7.5TABLE 6.Fatty Acid Distributions of 82Acids in Butter Fat.aSaturated bBranched cMonoenes Acid Weight Percent Acid Weight PercentAcid Weight Percent——12:0i 0.0110:10.488:00.6913:0i Trace 12:10.0510:0 1.8814:0i 0.0313:10.00311:00.1215:0i 0.1414:10.7512:0 2.9615:020.2315:10.0213:00.1016:0i 0.216:1 1.8414:011.217:0i 0.3617:10.215:0 1.5218:0i 0.0218:130.316:027.819:0br 0.0119:10.1417:00.7120:0br 0.01——18:012.121:0br 0.01——19:00.0522:0br 0.02——20:00.0223:0br 0.01——21:00.0624:0br 0.02——22:00.0425:0br 0.0004——23:00.0126:0br 0.0004——24:00.0220:10.52——25:00.0221:10.01——26:00.0222:10.02——27:00.0000423:10.05——28:00.0000424:10.0008————25:10.0008————26:10.0008——6BUTTERCHEMICAL COMPOSITION7 TABLE6.Fatty Acid Distributions of82Acids in Butter Fat.a(Continued)Dienes Polyenes Multibranched e Acid Weight Percent Acid Weight Percent Acid Weight Percent 14:20.0418:3 1.0316:0br30.0116:20.0218:40.1017:0br30.0118:2 2.2220:30.0518:0br30.1620:20.1220:40.07——22:20.1420:50.02——24:20.0222:30.03——26:20.000422:40.04————22:50.02——19:0br4d0.02————20:0br40.14————21:0br40.02————22:0br40.02————23:0br40.01————24:0br40.10————25:0br40.10————26:0br30.01————27:0br40.04————28:0br30.02————28:0br40.12————28:0br50.01————a Detected by urea fractionation and gas–liquid chromatography in1965(17).b Acid below8:0were not determined(totally or partially lost during removal of solvent);also did not measure trans-isomers,conjugated dienes and trienes,and keloacids.c i,iso;br,iso and/or st number indicates number of methyl branches for multibranched acids.d The number following br indicates the number of methyl branches for multibranched acids.e Tentatively identified in appropriate urea fractions by semilogarithmic plots of GLC retention times.Few compilations of the extensive fatty acid distributions in butter fat have been made since Iverson et al.(17)reported quantitative data on82fatty acids that were detected by means of urea fractionation and gas–liquid chromatography(GLC) (Table6).Table7provides the fatty acid composition of bovine milk lipids.The advent of new techniques of gas chromatography for monoglycerides,digly-cerides,and triglycerides(18,19)should assist markedly in the identification of the specific triglycerides of butter fat.It has already been possible to identify and quan-titate about168molecular species of bovine milk serum triglycerides,excluding enantiomers.Nutter and Privett(20)employed liquid–liquid and argentation thin-layer chromatography(TLC)along with pancreatic lipase hydrolysis for this pur-pose.As a result of their high degree of saturation,ruminant milkfats do not lend themselves readily to argentation TLC,and resolution by gas chromatography using polyester columns is a likely recourse.There is a pronounced seasonal change in the fatty acid composition of butter fat.It is normally several iodine number units higher in the summer than in the winter,with corresponding variation in the relative proportions of unsaturatedand saturated fatty acids.In colder climates,the difference appears to be slightly larger.The change is usually associated with the difference in the feed of the ani-mals in different seasons,but not completely so:cows put on green pasturage pro-duce softer butter fat even if their feed has previously consisted of hay or silage comparable in solid composition with the green feed.There are also differences in the butter fat of different cows on identical rations,and the age of the animal and duration of lactation have some in fluence on butter fat composition.Much of the dairy literature provides information relating dairy ani-mal species and the composition of the butter fat from them.When corn and peanut oils are protected (entrapped in formaldehyde-treated casein),signi ficant changes in the fatty acid composition of milkfat occur (Table 8)(21).Protected oils are hydrolyzed in the abomasum,and the fatty acids are absorbed in the small intestine,thereby avoiding hydrogenation.The 18:2content in the milkfat was increased about five-fold,and the 14:0,16:0,and 18:0were decreased accordingly.Plasma and depot fats were also increased in 18:2content by this program (21).Results at the USDA are similar:cow ’s milk can be increased in 18:2acid from 3%to 35%by feeding protected saf flower oil (22,23).However,at high 18:2levels,TABLE 7.Fatty Acid Composition of Bovine Milk Lipids,August 1983(3).Number TypeIdentity27Normal saturate2–2825Monobranched saturate 24;13,15,17,18three or more positional isomers 16Multibranched 16–2862Cis monoene 10–26,except for 11:1,positional isomers of 12:1,14:1,16:1–18:1,and 23:1–25:158Trans monoene 12–14,16–24;positional isomers of 14:1,16:1–18:1,and 23:1–25:145Diene14–26evens only;cis,cis;cis,trans;or trans,cis and trans;trans,geometric isomers;unconjugated and conjugated and positional isomers10Tripolyene18,20,22;geometric positional,conjugated and unconjugated isomers 5Tetrapolyene 18,20,22;positional isomers 2Pentapolyene 20,221Hexapolyene2238Keto (oxo)saturated 10,12,14,15–20,22,24;positional isomers 21Keto (oxo)unsaturated 14,16,18;positional isomers of carbonyl and double bond16Hydroxy ,2-position14:0,16:0–26:0,16:1,18:1,21:1,24:1,25:1Hydroxy ,4-and 5-position 10:0–16:0,12:–6and 12:1––960Other positions 1Cyclic,hexyl11;terminal cyclohexyl8BUTTERCHEMICAL COMPOSITION9 TABLE8.Effect of Feeding Protected Corn and Peanut Oilson Fatty Acid Composition of Bovine Milkfat(4,21).Fatty Acid Composition of Milk Lipids(wt.%)Fatty Acids Corn Oil Peanut Oil Control14:07.99.711.916:020.522.131.118:09.811.013.518:128.825.329.518:220.120.5 4.218:3 1.8 2.9 2.7Others11.18.57.1milk develops an oxidized off-flavor,usually after about24h,and creams require a longer aging time for satisfactory churning.As expected,butter that contains more than16%linoleic acid is soft and sticky(5).Extensive data have been published on the Reichert-Meissl,Polenske,and Kirschner values of mixtures of butter fat,coconut,and palm kernel oils(Table9) (24–26).Other average characteristics of butter fat are approximately as follows: density at60 C,0.887;melting point,38 C;titer,34 C;and unsaponifiable matter, 0.4%.The optical properties of butter fat are misleading and are in part contributed by the nonglyceride components.A significant variation in milkfat composition can occur in colostrum milk. Ahren et al.(27)analyzed the content of glycerol ethers in neutral lipids and phos-pholipids isolated from bovine colostrum and milk(Table10).Lactone content of butter fat has also been determined(Table11).Odd-numbered methyl ketones containing from3to15carbon atoms are found in small quantities in butter fat.These compounds,along with microtraces of acet-one,acetaldehyde,methyl sulfide,C4–C10free fatty acids,and the various lactones already mentioned,generally are considered to be the substances that comprise the pleasant,bland,olfactory,nonoxidativeflavor and odor of milkfat.Representative concentrations of homologous methyl ketones have been well documented(30–32). TABLE9.Distinctive Characteristics of Butter Fat Compared with Other Fats(23).Soy and Corn Characteristic Butter Fat Coconut Oil Palm Kernel Oil Fats and OilsSaponification number210–250245–260240–250$200 Refractive index,60 C$1.4465$1.4410$1.4430>1.4465a Reichert-Meissl value22.34 6.8 5.7<1 Polenske value2–2414–1810–12<1 Kirschner value20–261–20.5–1<0.5a Unless the iodine number is very nearly zero.10BUTTERTABLE10.Content of Glycerol Ethers in Neutral Lipids and Phospholipids Isolated from Bovine Colostrum and Milk(27).Characteristic Colostrum(%wt/wt)Milk(%wt/wt) Total lipids 5.6 3.9 Neutral lipids in total lipids99.099.3 Phospholipids in total lipids 1.00.7 Glycerol ethers in total lipids0.0610.009 Glycerol ethers in natural lipids0.060.007 Glycerol ethers in phospholipids0.160.25 Glycerol ethers in natural lipids of97.480total glycerol ethersGlycerol ethers in phospholipids of 2.620total glycerol ethersThe phospholipids of milkfat are found in the fat globule membrane in associa-tion with proteins and cerebrosides.Phospholipids are amphipolar in nature and are strongly surface active.These properties enable them to stabilize both oil-in-water and water-in-oil emulsions(Table12)(4–6).The sterols found in the unsaponifiable fraction of milk lipids are mostly choles-terol esters,small quantities of lanosterol,and even smaller quantities of two new constituents:dihydrolanosterol and b-sitosterol(33).From the standpoint of nutritional value,the Vitamin A content of butter is important.As the source of Vitamin A in butter is b-carotene or other carotenoid pigments in the feed of the cows,the content of this vitamin varies considerably, being highest in the summer when the dairy herds are in pasture and lowest in winter when there are no green feedstuffs in their rations.A portion of the carotene TABLE11.Amounts of y-and s-Aliphatic Lactones Isolatedfrom Butter Fat(ppm)(2,28,29).Carbon Number s-Lactones y-Lactones6 2.0Trace70.2a—8 2.60.590.4a0.21015.0 1.2110.70.51235.0 1.613 1.50.51434.0 1.415 6.4 1.31623.2 1.318 2.3—2,3-Dimethyl-2,4-nonadien-4-olide—0.5a Semiquantitative.CHEMICAL COMPOSITION11 TABLE12.Phospholipid Content of Bovine Milk(4–6).Phospholipid Mole PercentPhosphatidylcholine34.5Phosphatidylethanolamine31.8Phosphatidylserine 3.1Phosphatidylinositol 4.7Sphingomyelin25.2Lysophosphatidylcholine TraceLysophosphatidylethanolamine TraceTotal choline phospholipids59.7Plasmalogens3Diphosphatidyl glycerol TraceCeramides TraceCerebrosides Tracein the feed is transferred to the butter fat without change.The amount of carotene transferred by the cow into the butter fat varies with the feeding regimen parallel to variations in the production of Vitamin A,so that the intensity of the yellow color of butter,to some extent,serves to indicate its Vitamin A content.The Vitamin A potency of butter is in part due to Vitamin A as such and in part to carotene,which is partially converted to the vitamin in the human body.The Vitamin A content of butter is usually within the range of6–12mg/g,and the car-otene content is in the range of2–10mg/g(33);1IU of Vitamin A is defined as the amount possessing the biological activity of0.6m g of pure b-carotene.The Vitamin D content of butter is much less significant than that of Vitamin A, but it is nevertheless appreciable.It varies from about0.1IU/g to1.0IU/g,being highest in the summer and lowest in the winter(33).The composition of milkfat is the most important factor affecting thefirmness of butter and,therefore,its spreadability.The composition of milkfat changes primar-ily according to the feed;therefore,the entire problem is connected to the animal’s diet.The fatty acid composition of milkfat produced in various countries has been rather accurately determined,as have the seasonal variations.In Europe,the amount of saturated fatty acids is generally highest in winter and lowest in summer or fall (see Table11)(34).Green fodder decreases the amount of saturated fatty acids and correspondingly increases the amount of unsaturated fatty acids.The differences between the maximum and minimum values can be fairly large.For palmitic and oleic acids,the quantitatively most important fatty acids,a difference of more than 10%between the maximum and minimum values was found in some cases.This makes it understandable that there are also significant differences in the physical characteristics of the butter.The structure of the triglycerides in the milkfat,along with the fatty acid composition,is important in determining the physical character-istics of the fat,because the softening point of fat has been found to rise as the result of interesterification(35).Textural characteristics of butter signi ficantly depend on milkfat composition and the method of manufacture.If the chemical composition of the milkfat is known,it is possible to select the appropriate technological parameters of the but-termaking to improve its texture.To obtain butter with constant rheological char-acteristics and to control the parameters of the buttermaking process,it is necessary to take into account the difference in the chemical composition and the properties of the milkfat in various seasons.Table 13shows various compositional changes of milkfat derived from summer and winter milk (36).3.MODIFICATION OF MILKFAT3.1.Melting and Crystallization of Milkfat TriglyceridesThe complex fatty acid composition of milkfat is re flected in its melting behavior.Melting begins at À30 C and is complete only at 37 C.At any intermediate tem-perature,milkfat is a mixture of solid and liquid.To a large extent,the solid:liquid ratio determines the rheological properties of the fat.For example,at refrigeration temperature,butter has a higher solids content than does a tub margarine.Hence,the latter product is more easily spread (37).As crystallization proceeds,the growing crystals impinge to form aggregates.A network results,in which both the solid and liquid phases may be regarded as continuous.Formation of the network greatly increases the firmness of the fat.As a liquid fat is cooled,crystallization begins.There are two parts to the crys-tallization:(1)nucleation and (2)growth.In a bulk fat,nucleation occurs at the surfaces of impurities,a phenomenon described as heterogeneous nucleation.A considerable degree of supercooling is necessary to initiate nucleation.Subsequent growth of the nuclei tends to be slow in natural fats because of competitive inhibi-tion.In materials of low molecular weight,impurities are rejected at the face of the growing crystal.In fats,however,the various triglyceride species are so closely related that the term impurity tends to lose its meaning (38).3.2.HydrogenationHydrogenation of various fats and oils is used extensively in industry but is not gen-erally applied to butter fat (the high cost of the raw material argues against its use asTABLE positional Characteristics of Summer and Winter Milkfat (36).aFatty AcidsIodine SamplesVolatile Saturated Monounsaturated Polyunsaturated Number Average of total10.9856.5029.81 2.5032.2Summer9.4958.8233.53 3.1436.8Winter12.4559.1526.15 1.8627.7a N ¼140.12BUTTERa feedstock).The process reduces the degree of unsaturation of the fat and increases its melting point.Given the criticism directed at milkfat because of its saturated nature,there appears to be little future in increasing the degree of saturation by means of hydro-genation.The reverse procedure,desaturation or dehydrogenation,offers more attractive prospects.Flavor deterioration in fat-rich milk and dairy products is mainly due to autoxi-dative degradation of lipids.This degradation may be retarded by partial hydroge-nation.The objective of partial hydrogenation or trace hydrogenation is a selective saturation of the polyunsaturated fatty acids without saturation of the monounsatu-rated fatty acids to improve the oxidative stability.Selective hydrogenation has been studied for years in the vegetable oil industry with some success.This process has been applied by some researchers to milkfat (Figure 1)(39).Figure 1.Changes in the composition of fatty acids during the hydrogenation of milkfat (38).MODIFICATION OF MILKFAT 1314BUTTER3.3.InteresterificationInteresterification(also called ester interchange,randomization,and trans-esterification)involves the exchange and redistribution of acyl groups among triglycerides.This technology was initially developed as high-temperature interes-terification in Germany during1920–1930.Since about1950–1960,the process has been developed still further in the United States and Europe(39).The resultant product exhibits the same total fatty acid composition as the starting material, but the triglyceride composition and the physical properties are changed.Interester-ification catalyzed by chemical catalysts or by lipases is used in the fat industry for the manufacture of margarines,shortenings,and confectionery fat(40).The fatty acid composition is not modified by interesterification,but there is a significant modification of the glyceride composition(Table14).In the untreated milkfat,the triglycerides may be divided into two groups:triglycerides with lower molecular weights(lower than C42)and the triglycerides with higher molecular weights(C44–C54)(39).Interesterification offers opportunities for modifying the glyceride composition of milkfat and recombined butter.The technique confers some positive nutritive value to milkfat.One disadvantage of the interesterification reaction is the loss offlavor during neutralization,interesterification,and subsequent deodorization. Most manufacturers would support that little or no commercial interest will result from using this process.TABLE14.Glyceride Composition of Nat-ural and Interesterified Milkfat(mol%)(39).Triglyceride Natural InteresterifiedC22—0.1C240.30.8C260.1 1.4C280.6 1.5C300.9 1.3C32 1.9 2.0C34 4.4 3.0C369.5 5.9C3813.19.1C4012.19.9C427.77.6C44 6.88.3C467.510.7C488.812.8C5011.214.2C5210.810.9C54 4.60.4Ratio C38:C50 1.170.64。
Advertising's figures
英语文体学结课论文广告语的语言特色班级：英语07-2班姓名：李淼学号：310714010208AbstractAdvertising" might be defined as any means of bringing information to the public for the purpose of drawing attention to manufactured goods, services, shops, or entertainments. Distinguished from other varieties like English in literature, English in news and English in science, advertising English enjoys many other interesting features. This paper intends to discuss some linguistic features in Advertising English.Key words: linguistic features advertising EnglishChapter 1 Introduction1.1DefinitionAmerican Marketing Association (AMA) defines advertising as “the non-personal communication of information usually paid for and usually persuasive in nature about products, services or ideas by identified sponsors through the various media.” Today, with the development of the technology and the diversity of the mass media, advertising has influenced us pervasively in our daily life. However, whatever the strategies advertising takes, language is the main carrier of message all along, as The Language of Advertising, by Schroder, says, “Advertising takes many forms, but in most of them language is of crucia l importance.” Advertising language is a style of immediate impact and rapid persuasion. The point of an advertisement is to persuade you of the merits of a particular product or service, in order that you will take out some of your money.1.2: Advertising Components:According to the definition of the advertising, most of the advertisements should have the following components:1). AdvertiserThe advertiser is the sender of information and all the advertising activities should be consistent with the purpose and willingness of the advertiser. Therefore, the advertiser is the main body of advertising, namely, every advertisement should have its specific owner of the advertising information.2). A certain amount of money paid forAdvertising fees are paid by the advertiser no matter it’s operated by itself or other agency (3). Advertising InformationAdvertising information is the principal contents an advertisement wants to disseminate4). Advertising MediaMedia are the means of the dissemination of advertising, including newspaper, magazine, broadcast, TV program, billboard and mail5). NonpersonAdvertising is not aimed at any individual, or by any individual. It’s a nonperso n transmission of information aiming at the public or a certain group of people.1.3Advertising Functions:What kind of advertisement is successful? And what features a successful advertisement should possess? American Marketing Manager’s Handbook points out that an advertisement should have four functions: AIDA, which represent four words—Attention, Interest, Desire(1). Attention—a good advertisement should attract the consumer to direct their attention to the product of it.(2). Interest—the introduction and publicity of an advertisement should arouse consumers’ great interest.(3). Desire—the publicity of advertising should stimulate consumers’ desire to buy the product, and make them realize that this product is just what they want.(4). Action—the advertising makes consumer to response to the advertising information and evoke them to take the action of purchasing.Chapter 2 Features of AdvertisingThe wide use of advertising has created a special style of English—advertising English. Its unique features, simple language and immense attraction separate it from other kind of language. In the development of advertising English, this kind of language has formed its own features in several aspects.2.1English Morphology in AdvertisingAs a means to disseminate information, advertising English must be compact, vivid, visual, emotional and attractive. Therefore, morphology in advertising is quite different from common English.(1). Simple and informalFunction of advertising is to provide information, attract consumer, exploit market, and promise the quality. Therefore, advertisement must pay attention to its impelling language, and the first step is to use popular and oral language to make it easy to understand and memorize.For example:“I couldn’t believe it, until I tried it!”(2). Misspelling and CoinageIn some of advertisements, the advertising copywriter misspells some words on purpose, or adds some suffix or prefix to the common words. Although the new words still keep the original meanings, they are quite different from the original words in spelling, which will make the advertisement more vivid, interesting and attractive.3). LoanwordsThe most frequently used loanwords are French and Spanish. For example:Order it in bottles or in cans.The meaning of “je ne sais quoi” is “I don’t know what”. The purpose to use this simple French is to show the French flavor of this drink. The loanwords in some advertisement are good methods to express the exoticism of the products4). ContractionA dvertisement fees are so high that it’s essential to use some contraction to cut short the length, and reduce the cost.To Let or For SaleI t is an advertisement to rent or sell a house. There are many contractions, such as: s t=street,sq=square, ft=foot, Tel=telephone. (5). Use of verbsAlthough the ultimate purpose of advertising is to persuade consumers to buy its products, advertisements seldom use the word “buy” in it. Statistics show only two out of ten advertisements use the verb “buy” directly. On one hand, the advertisers try their best to promote their product; onthe other hand, they don’t want to give the consumers a feeling of spending their money. Therefore, the choice of verbs is very careful in advertising.The most frequently used 20 verbs and phrasal verbs are:Try, ask, get, take, let, send for, use, call, make, come on, hurry, see, give, come, remember, discover, serve, introduce, choose, and look for.Examples:Getting places in the business world is easier if your banker is there to meet you.--Security Pacific Asian Bank.6). Use of AdjectivesThe most frequently used adjectives are:1is .new7). Use of Compound wordsThere are lots of compound words in advertisement mainly because the element of compound words could be any part of speech, and has few limits in grammar and word order.2.2 English Syntax in Advertising(1). More simple sentences, less complex sentencesIt will get better effect to use simple sentences than compound sentences, because the readers will get bored on reading complex sentences. Another reason is to reduce the cost of advertising, and effectively stimulate the consumers.(2). More interrogative sentences and imperative sentencesAccording to statistics, in every 30 sentences there is one interrogative sentence. The following is an advertisement of Danish butter.What’s so special about Danis h butter? Well, can you remember what butter used to taste like —real fresh farm house butter? Do you remember how you used to enjoy it when you were young? Today — the taste of bring it all back to you —that’s why it’s so special.The imperative sentences have a meaning of claiming, calling and commanding, similarly the goal of advertising is to persuade and urge consumers to accept its product or service. Therefore, there are lots of imperative sentences in advertising, such as:Get ready to encounter the new trend in timepieces.3). Disjunctive ClauseDisjunctive clause is unique for advertising English, which separates a long, complex sentence into several simple sentences by using full stop, dash, semi-colon, hyphen, etc. Those sentences are independent in form, but are related in the content. The use of disjunctive clause could add more information and save more space and money. The separated parts are usually the features of the product, so that they could emphasize the good points of the product.There is an example of Amtrak, which has successfully used the disjunctive clauses:Amtrak has created a new. .(4). Minor ClauseMinor clause has simple elements, which could lay stress on the key words. It could not only reduce the length and cost, but also disseminate information more effectively.More than a timepiece,So come into McDonald’s and enjoy a Big Mac Sandwich.--McDonald2.3Rhetorical Devices in English AdvertisingRhetorical devices are variations of literal or ordinary form of expressions. Their use is to make the thought more striking and effective, for they have the power to vivify and illustrate. A fresh, apt rhetorical device appeals to the imagination, creates mental pictures and makes the speech or writing vivid, impressive and interesting. For this reason, advertisers often use various rhetorical devices to increase the readability and appeal of an advertisement and to arouse consumers’ interest of buying the product.(1). PersonificationPersonification is a figure of speech in which inanimate objects or abstractions are endowed with human qualities or are represented as possessing human form. The use of personification in advertising will endow the product with human emotion, and will make them amicable to consumers.Flowers by speak from the heart.We are proud of the birthplaces of our children, the grapes of ALADEN.On our classic varietal wines, you will find the birthplaces of our children.(2). Simile and MetaphorSimile is a figure of speech in which two essentially unlike things are compared, often in a phrase introduced by like or as.Ride like a feather in your pocket.Metaphor is a figure of speech in which a word or phrase that ordinarily designates one thing is used to designate another, thus making an implicit comparison.Go for the GoldThe brightest star in electronics.3). PunPun is a play on words, sometimes on different senses of the same word and sometimes on the similar sense or sound of different words.Ask for more--More cigaretteSpoil yourself and not spoil your figure.A Deal with Us Means A Good Deal To You.(4). RepetitionIn some advertisements, the copywriters often use the method of repetition to stress certain information.When you’re sipping Lipton, you’re sipping something special.--Lipton tea(5). RhymingRhyming is correspondence of terminal sounds of words or of lines of verse.Pepsi-Cola hits the spot,Twelve full ounces, that’s a lot,Twice as much for a nickel, too,Pepsi-Cola is the drink for youChapter 3Advertising Elements A complete written advertisement (newspaper, magazine) is usually composed of headline, bodycopy, slogan, illustrations and colors, trademark, and brand name. These elements are named as visual elements. Another kind of elements—audio elements are advertising commentary, advertising music and advertising sounds. In these elements, headline, body copy and slogan are the most important elements in an advertisement.3.1 HeadlineHeadline is the theme and center of advertisement. It’s usually in the most conspicuous position of advertisement to attract consumers’ attention. Therefore, headline is crucial to the success of advertisement. But what kind of headline is a good headline? There are 7 principles for headline writing:(1). Hit on what readers like, and make them feel it will benefit them.When people are reading advertisement, they always wish to find something good to them. So to give the reader a feeling of getting benefits will have the best result in advertisement.Every time we race, you win.This is an advertisement for Yamaha electronic organ. It tells the consumer that every price war in the industry will benefit the consumers out of question.(2). Try to introduce new things.Any new product, new concept or improvement of old product will effectively attract readers’ attraction. The words “new” and “free” are the most frequently used word in advertisement.(3). Try to include the name of trademark in the headline.(4). Use words that could arouse readers’ interest.(5). Keep moderate length.A research by Institute of the Retailer Business Researching of New York shows that: headlines that have more than 10 words usually have better effect than short headlines. The most effective headlines have 6 to 12 words.Chapter 4 ways of writing advertising There are many ways to write a headline, and 5 types often appear in written advertisement: (1). Straightforward headlinesThis kind of headlines usually uses interrogative sentences and imperative sentences to arouse readers’ interest.Ever wander why most guys in pants ads are standing up?Discover the wonder of your first Dash wash!(2). News headlinesPursuing new things is the nature of human beings. People are always interested in findin g some new products or improvement of old products. Therefore, news headlines could att ract consumers’ attention better.(3). Information headlinesExample: DASTEN saves about a gallon of gasoline a day.(4). Emotional headline2. Body copy. Their attention has been attracted to the advertisement by headline, the rea ders will move to the body copy, which is the main part of advertising information, to fi nd something useful. Whether an advertisement has met the consumers’ requirement, satisfi ed their desire, and stimulated them to take action are the factors to judge a good advertisement.There are 5 kinds of body copy writing.(1). Straight-line CopyThis kind of body copy is to objectively state the features and advantages of the product.(2). Question CopyQuestion copy is to use a serious of questions in the beginning of the advertisement, and then give positive answers to each question. Moreover, all of these answers are just the good points or advantages of the product.(3). Narrative CopyThis body copy is to introduce a product by telling a story, which will obviously increase the interest and attraction of the advertisement.3. SloganSlogan, which is also known as taglines, shares some similarities with headline, because s ome slogans come from successful headlines. Explicit, refined and inflammatory are the fe atures of slogan.The principle of slogan writing is:(1). BrieflyThe slogan of an advertisement should be brief.(2). Point out the advantages and arouse the readers’ interest s.(3). InflammatorySlogan should be inflammatory to urge the readers take actionChapter 4 Classification ofAdvertisementsBy using the above principles and forms of writing advertisement, we could easily find a way, which we believe is the best one, to write an advertisement. The headline may be a ttractive, the body copy may be persuasive, and the slogan may be memorable. All the de tails are perfect in linguistic direction. However, the result may not be well pleasing. One answer is that we may have forgotten which kind of target audience we are pleasing, or what kind of product we are selling. The process of finding a proper position for adverti sements is classification. We must analyze the features of different kinds of advertisements, in order to find a proper position for our own advertisement, and choose methods fit it best.The advertisements can be classified into four groups by factors as target audience, functi ons, and product types. The four groups are Consumer Advertising, Business Advertising, Service Advertising, and Public Interest Advertising. There will be 20 advertisements chose n at random from newspapers, magazines, and other advertising books, for each group to help the analyses.4.1Consumer AdvertisingTelevision, radio, newspaper and magazine ads are consumer advertisements. They are sponsored by the manufacturer of the product or the dealer who sells the product. They are usually directed at the ultimate consumer of the product or at the person who will buy th e product for someone else’s use. For example, a magazine advertisement for Coca-Cola may be aimed at both the purchaser and the consumer. A commercial for dog food on tel evision, however, is aimed at the purchaser, not the consumer, of the product.4.2Business AdvertisingBusiness advertising is often said to be invisible, because unless you are actively involved in some business, you are unlikely to see it. The majority of advertising you see as a c onsumer appears in mass consumer media. Business advertising, on the other hand, tends t o be concentrated in specialized business publications or a professional journal, in direct-m ail pieces mailed to business establishments, or in trade shows held for specific areas of b usiness. Until recently, business advertising was rarely seen in the mass media.4.3. Service AdvertisingService advertising is actually part of consumer advertising and business advertising, since consumer goods and industrial goods both include relevant service. However, due to its i ntangible feature, service is advertised in a more imaginable way. Hence wording service advertising is somewhat different from product advertising. Service advertising appears in both mass consumer media and specialized business publication according to its different t arget audience—consumer or people in business.4.4 Public Interest in AdvertisingThe general objective of public interest advertising is to inform, persuade, or remind peopl e about the particular idea, cause, or philosophy being advertised. This kind of advertising is often used by non business institutions, such as schools, hospitals and charitable organi zations. We also see advertising by associations. In addition, we witness millions of dollar s worth of advertising placed by government organizations. Much government advertising a nnounces the availability of such valuable government services as consumer assistance, wel fare aid, or career guidance. However, with the resource available to it, government can al so use advertising techniques for propaganda purposes. Many state governments use adverti sing to attract new businesses, tourists, or workers to aid their economy.Chapter 5 ConclusionAdvertising language as a special kind of language is very different from common langua ge. It has its own features in morphology, syntax, and rhetorical devices. Simple and attra ctive are two general features of advertising English. Because there are different types of advertisements, and they are differed in the way of writing according to their target audie nce, the product or other aspects. Therefore, we must analyze the features of different kin ds of advertisements, in order to find a proper position for our own advertisement, and ch oose methods fit it best. In the statistics of four groups of advertisements I find that: con sumer advertising uses the widest range of forms and devices, whose main task is to attra ct readers and urge them to buy the product; business advertising, on the contrary, needn’t put much effort in attracting its readers, its words are more practical; service advertisinghas the similar feature as consumer advertising in the use of words, but the former descri bes more about its product in some imaginable way; public interest advertising is a nonpr ofit action, which however still needs to attract readers’ attention, tries to strike the reader in emotional way and urges them to take action immediately.Bibliography:1.黄国文，《语篇分析的理论与实践：广告语篇研究》，上海外语教育出版社，20012.赵静，《广告英语》，外语教学与研究出版社，1993 .3.周晓，周怡，《现代英语广告》，上海外语教育出版社，19984. Belch, George E. and Michael A Belch. Advertising and Promotion: An Integrated Marketing Communications Perspective. New York: the McGraw-Hill Companies, Inc.,5. O'Donnell, W. R. & Todd, Loreto, Variety in Contemporary English. London: George Allen (Publishers) Ltd. 1985。
Philips 签名解决方案 C-Line 显示 55 英寸，Android 350cd m
Philips Signage Solutions C-Line Display55"Powered by Android 350cd/m²55BDL6051CInteractive meeting displayhigh-end capacitive multi-touch technologyMaximise engagement and inspire collaboration with an interactive Philips C-Line display. These Android powered displays are made to withstand heavy daily usage, and feature up to 10 touchpoints, edge-to-edge glass and flush design.Interactive and collaborative•Wireless screen sharing & advanced collaboration •HID Capacitive Touch with USB Plug & Play•Operate, monitor and maintain with CMND & Control Smart and powerful•Anti-glare toughened glass•Android SoC processor. Native and web apps •Install and use your preferred apps and features •Whiteboard mode built-in•Fast and easy video conferencing•OPS slot allows for PC embedding without cabling •Crestron Connected certifiedHighlightsWireless screen sharingDisplay four feeds on the one screen. Wireless screen sharing allows you to connect multiple devices at the same time for quick content switching when you need it. Use your existing Wi-Fi network to instantly and securely connect devices, or use our optional HDMI interact dongles to cast directly to the screen without needing to connect to your secured/protected network.HID Capacitive TouchCapacitive Touch gives you the cutting edge appearance of edge to edge glass with a bezel width of just 1.5 mm! Create a memorable interactive experience with up to 10 touchpoints at the same time. Perfect for collaborative and competitive applications, this display connects your audience with any content - making it ideal for education, public venues, corporate, hospitality, and retail settings. Powered by AndroidControl your display via an Internet connection. Android-powered Philips Professional Displays are optimized for native Android apps, and you can install web apps directly to the display too.A new Android OS ensures the software is keptsecure and remain to the latest specification forlonger.OPS slotIntegrate a full-power PC or Android-poweredCRD50 module directly into your PhilipsProfessional Display. The OPS slot contains allthe connections you need to run your slot-insolution, including a power supply.CMND & ControlRun your display network over a local (LAN)connection. CMND & Control allows you toperform vital functions like controlling inputsand monitoring display status. Whether you'rein charge of one screen or 100.Whiteboard mode built-inInspire agile collaboration with whiteboardmode. Simply activate this feature to turn yourdisplay into a blank canvas that can be drawn onby multiple users by hand or with dedicateddisplay markers. Everything on screen can thenbe captured for easy printing or file sharing.Fast and easy video conferenceReady to use video conferencing softwaremakes one-to-one or group video calls easierthan ever. Simply use your own camera or addthe optional Logitech Meetup bundle for an all-in-one ConferenceCam solution.Crestron Connected certifiedIntegrate this Philips Professional Display toyour Crestron network for full remote controlvia your laptop, desktop or mobile device.Switch the display on and off, schedule content,manage settings, and easily connect externaldevices. Crestron Connected® provides a fast,reliable and secure enterprise level solution forfor system control.SpecificationsPicture/Display•Diagonal screen size: 54.64 inch / 138.78 cm •Panel resolution: 3840 x 2160•Optimum resolution: 3840x 2160 @ 60Hz •Brightness: 350 cd/m²•Contrast ratio (typical): 1300 :1•Dynamic contrast ratio: 500,000 :1•Aspect ratio: 16:9•Response time (typical): 9 ms•Pixel pitch: 0.315(H) x 0.315 (V) mm•Display colors: 1.07 billion•Viewing angle (H / V): 178 / 178 degree•Picture enhancement: 3/2 - 2/2 motion pull down, Motion compens. deinterlacing, 3D MA deinterlacing, Dynamic contrast enhancement, Progressive scan •Operating system: Android 9Connectivity•Video input: Display Port1.2 (x1), HDMI 2.0 (x4), DVI-I (x 1), USB-C, USB 2.0 (x2), USB 3.0 (x2)•Video output: DisplayPort 1.2 (x1), DVI - D (x1), HDMI 2.0 (x2)•Audio input: 3.5 mm jack•Audio output: 3.5mm Jack (x2)•Other connections: OPS, micro SD•External control: RJ45, RS232C (in/out) 2.5 mm jack, IR (in/out) 3.5 mm jack Supported Display Resolution•Computer formatsResolution Refresh rate1920 x 1200 60Hz1920 x 1080 60Hz1680 x 1050 60Hz1600 x 1200 60Hz1600 x 900 60Hz1440 x 1050 60Hz1440 x 900 60, 75Hz1400 x 1050 60, 75Hz1366 x 768 60Hz1360 x 768 60Hz1280x1024 60,67,75Hz1280 x 960 60Hz1280 x 800 60,75Hz1280 x 768 60Hz, 75Hz1280 x 720 60,70Hz1152 x 900 66Hz1152 x 864 60, 70, 75Hz1024x768 60,70Hz960x720 75Hz848 x 480 60Hz832 x 624 75Hz800 x 600 56, 60, 72, 75Hz720 x 400 70Hz640 x 350 70Hz640 x 480 60, 67, 72, 75Hz•Video formatsResolution Refresh rate1080p 50, 60Hz576p 50Hz480p 60Hz4K x 2K 50,60Hz720p 50, 60Hz1080i 50, 60Hz•UHD Formats: 3840 x 2160, 24, 25, 30, 60 Hz, 3840x 2160, 50 HzDimensions•Set dimensions (W x H x D):1264.40 x 735.20 x 87.9mm(D@wall mount) /97.8mm(D@handle) mm•Set dimensions in inch (W x H x D):49.78 x 28.94 x 3.46(D@wall mount) /3.85(D@handle) inch•Bezel width: 1.50 mm(even)•Product weight (lb): 72.75 lb•Product weight: 33 kg•Wall Mount: 400(H)x400(V) mm, M6•Smart Insert mount: 6*M4*L6, 100mm pitch, Max.Size 240mm x 150mmConvenience•Placement: Landscape, Landscape (18/7), Portrait (18/7)•Keyboard control: Hidden, Lockable•Signal loop through: RS232, IR Loopthrough•Network controllable: RJ45, RS232•Energy saving functions: Smart Power•Screen saving functions: Pixel Shift, Low Bright•Ease of installation: Smart Insert•DPMS power saving systemPower•Standby power consumption: <0.5 W•Mains power: 100 ~ 240 VAC, 50 ~ 60 Hz•Consumption (Typical): 135 W•Consumption (Max): 300 W•Energy Label Class: GOperating conditions•Temperature range (operation): 0 ~ 40 °C•Temperature range (storage): -20 ~ 60 °C•Relative humidity: 20 ~ 80%(operating),5~95%(storage) %•Altitude: 0 ~ 3000 m•MTBF: 50,000 hour(s)Sound•Built-in speakers: 2 x 20W RMSAccessories•Included Accessories: Philips logo (x1), Cleaningcloth (x1), DVI - I Cable (1.8m) (x1), HDMI Cable(3m) (x1), IR sensor cable (1.8 m) (x1), Power cable(x3), RS232 Daisy chain cable (x1), Touch Pen (x2),USB A to B cable (3m) (x1), USB Cover (x1), AAAbatteries (x1), Quick start guide (x1), Remotecontrol (x1), RS232 cable (3 m) (x1)Multimedia Applications•USB Playback Audio: AAC, M4A, MP3, WMA•USB Playback Picture: BMP, JPEG, JPG, PNG•USB Playback Video: ASF, AVI, FLV, MKV, MP4,MPEG, MPG, TS, VOB, WEBM, WMV, DATMiscellaneous•On-Screen Display Languages: English, French,German, Spanish, Polish, Turkish, Russian, Italian,Simplified Chinese, Traditional Chinese, Arabic,Japanese, Danish, Dutch, Finnish, Norwegian,Portuguese, Swedish•Regulatory approvals: CE, RoHS, CB, CU, EMF, EPA,FCC, Class A, VCCI, ETL•Warranty: 3 year warrantyInternal Player•CPU: MTK5680•Storage: 32 GB eMMc•Wifi: AP(WC0SR2511-88112BU),STA(WCT5GM2511MT7668AU)•RAM:DDR44GB•Micro SD Card: Support to 1TBMulti-touch Interactivity•Touch points: 10 simultaneous touch pointsIssue date 2022-07-14 Version: 5.1.112 NC: 8670 001 67639 EAN: 87 12581 76736 5© 2022 Koninklijke Philips N.V.All Rights reserved.Specifications are subject to change without notice. Trademarks are the property of Koninklijke Philips N.V. or their respective owners.。
Philips Signage Solutions D-Line Display 55 Power
Philips Signage Solutions D-Line Display55"Powered by Android 500cd/m²55BDL4550DChasing innovationpowered by AndroidAmaze your guests with a smarter, faster, signage display. With integrated WiFi and designed for running Android apps, it's the next evolution in signage solutionsInnovative solutions for any signage application •Save and play content with internal memory •Integrated dual-band WiFi•Android SoC processor. Native and web appsMaximizing the impact of your message •CMND: Take control of your displays•Manage settings of multiple displays with CMND & Control •Create and update content with CMND & Create •Connect and control your content via the cloudCare about you, your business and your audience •Keep your content up and running with FailOver•Ensure your content is running with automatic screenshots •SmartPower for energy saving Expand your viewing experience •ADS wide-view panel displayHighlightsPowered by Android 8Control your display via an Internet connection. Android-powered PhilipsProfessional Displays are optimized for native Android apps, and you can install web apps directly to the display too. A new Android 8 ensures the software is kept secure and remain to the latest specification for longer.Internal MemorySave and play content with internal memory. Upload your media into the display and playback content immediately. Working in conjunction with the internal browser, it also serves as a memory cache when streaming online content. If the network ever fails, the internal memory keeps content running by playing a cached version of the content,ensuring that your media stays up even if the network goes down.Proof of PlayContent is king, and with the automaticscreenshot feauture, you can make sure that your content is up and running at all times. Screenshots are taken throughout the day, which are then stored in the FTP server. From there, the screenshots can be viewed no matter when, or where you are.FailOver Keeping your content up and running is critical for demanding commercial applications. While it is unlikely you will face a content disaster, FailOver provides content protection with a revolutionary technology that plays back-up content on screen in the event of a media player failure. FailOver automatically kicks in when the primary input fails. Simply select a primary input connection and a FailOver connection and your ready for instant protection.SmartPowerThe backlight intensity can be controlled and pre-set by the system to reduce the power consumption by up to 50%, which saves substantially on energy costs.CMNDA robust display management platform,CMND puts the power back into your hands. Update and manage content with CMND & Create or control your settings with CMND & Control. It's all possible with CMND.CMND & CreateDesign and create compelling content with CMND & Create, a powerful authoring tool. With a drag and drop interface, preloaded templates, and integrated widgets, you'll be able to amaze your customers with compelling content. Available in portrait and landscape mode.CMND & ControlWith CMND & Control, easily managemultiple displays in a central location. With real time display monitoring, setting and software updates from a remote location, and the ability to customize and configure multiple displays at once, such as video wall or menu boarddisplays, controlling your suite of displays has never been easier.ADS wide-view panel displayBe seen from any angle with ADS wide-view technology. Advanced Super Dimension Switch delivers faster on-display pictureprocessing for smoother content transitions, remarkable image accuracy, and superior colour reproduction with 180 degree viewing.SmartBrowserConnect and control your content via the cloud with the integrated HTML5 browser. Using the Chromium based browser, design your content online and connect a single display, or your complete network. Show content in both landscape and portrait mode, with fullHD resolution. Simply connect the display to the internet using WiFi or with an RJ45 cable, and enjoy your own created playlists.Issue date 2022-10-16Version: 7.1.112 NC: 8670 001 68921EAN: 87 12581 76925 3© 2022 Koninklijke Philips N.V.All Rights reserved.Specifications are subject to change without notice. Trademarks are the property of Koninklijke Philips N.V. or their respective owners.SpecificationsPicture/Display•Diagonal screen size: 54.6 inch / 138.7 cm •Panel resolution: 3840 x 2160•Optimum resolution: 3840 x 2160 @ 60Hz •Brightness: 500 cd/m²•Contrast ratio (typical): 5000:1•Aspect ratio: 16:9•Response time (typical): 8 ms •Pixel pitch: 0.315 × 0.315 mm •Display colors: 1.07 Billion•Viewing angle (H / V): 178 / 178 degree •Operating system: Android 8.0•Dynamic contrast ratio: 500,000:1•Panel technology: VA•Picture enhancement: 3/2 - 2/2 motion pull down, 3D Combfilter, 3D MA deinterlacing, Dynamic contrast enhancement, Motion compens. deinterlacing, Progressive scanConnectivity•Video input: Display Port1.2 (x1), DVI-I (x 1), HDMI 2.0 (x2), USB 2.0 (x2)•Video output: DisplayPort 1.2 (x1), HDMI 2.0 (x1)•Audio input: 3.5 mm jack •Audio output: 3.5mm jack•External control: RJ45, RS232C (in/out) 2.5 mm jack, IR (in/out) 3.5 mm jack•WiFi: dual antenna 2,4Ghz and 5Ghz •4G/LTE antenna connectors: mPCIeSupported Display Resolution•Computer formatsResolutionRefresh rate 1920 x 1080 60Hz 1680 x 1050 60Hz 1600 x 900 60Hz 1024 x 768 60Hz 1280 x 1024 60Hz 1280 x 720 60Hz 1440 x 900 60 Hz 3840 x 2160 30, 60Hz 640 x 480 60Hz 800 x 600 60Hz •Video formatsResolutionRefresh rate 1080i 50, 60Hz 576p 50Hz 576i 50Hz 480p 60Hz480i 60Hz 1080p 50, 60Hz 2160p 24, 30, 60Hz 720p 50,60 HzDimensions•Set dimensions (W x H x D): 1241.8 x 712.6 x 63.6 mm•Set dimensions in inch (W x H x D): 48.89 x 28.20 x 2.50 inch•Bezel width: 13.9 mm (Even bezel)•Product weight (lb): 36.60 lb •Product weight: 16.6 kg•Wall Mount: 400 (H) x 400(V) mm, M6Convenience•Placement: Landscape (24/7), Portrait (24/7)•Tiled Matrix: Up to 10 x 15•Keyboard control: Hidden, Lockable•Signal loop through: IR Loopthrough, DisplayPort, HDMI, RS232•Network controllable: RS232•Screen saving functions: Pixel Shift, Low Bright •Energy saving functions: Smart Power •WiFi protocol: a b g n, 802.1xPower•Standby power consumption: 0.5 W•Mains power: 100 ~ 240 VAC, 50 ~ 60 Hz •Consumption (Typical): 178 W •Consumption (Max): 218 W •Energy Label Class: GOperating conditions•Temperature range (operation): 0 ~ 40 °C•Temperature range (storage): -20 ~ 60 °C •Altitude: 0 ~ 3000 m •MTBF: 50,000 hour(s)•Humidity range (operation)[RH]: 20 - 80% RH (No condensation)•Humidity range (storage) [RH]: 5 - 95% RH (No condensation)Sound•Built-in speakers: 2 x 10W RMSAccessories•Included accessories: Quick start guide, RS232 cable, AC Power Cord, IR sensor cable (1.8M),Remote Control & AAA Batteries•Included Accessories: RS232 daisy-chain cable, Philips logo (x1), AC Switch Cover, USB Cover (x1), Screws•Stand: BM05922(Optional)Multimedia Applications•USB Playback Audio: AAC, HEAAC, MPEG •USB Playback Picture: BMP, JPEG, PNG•USB Playback Video: MPEG, H.263, H.264, H.265Miscellaneous•On-Screen Display Languages: English, French, German, Spanish, Polish, Turkish, Russian, Italian, Simplified Chinese, Traditional Chinese, Arabic, Japanese, Danish, Dutch, Finnish, Norwegian, Portuguese, Swedish•Regulatory approvals: CE, RoHS, BSMI, CB, FCC, Class A, PSB, VCCI, CCC, CU, EMF, ETL •Warranty: 3 year warrantyInternal Player•CPU: 2 x A53 + 2 x A73•GPU: ARM Mali G51•Memory: 3GB DDR •Storage: 32 GB eMMc。
大豆翻译
大豆翻译LOI/ICPO购买意向书/不可撤销购买订单Commodity: 品名NON-GMO Soybeans Grade # 2 二等非转基因大豆Quantity:质量1,200,000 MT (+/- 5%) p.a. 120万公吨（溢短装上下5%浮动）Origin:产地Brazil巴西Price: 价格USD $280/MT CIF Len Yuin Port – China每公吨280美元CIF 中国Len Yuin 港Delivery Schedule: 装运安排 100,000 MT per month during 12 (twelve) consecutivemonths, as per contract schedule按照合同的安排，在不间断的12个月内，每个月平均装运10万公吨Packing:包装Bulk 散货Loading Port: 装运港 Port of Paranaguá, PR – Brazil 巴西巴拉那瓜港Crop: 作物2007 or more recent 2007年或者更近Performance Bond:履约保证 2 % (two percent) 百分之二Inspection: 检验SGS or similar at the loading port (at Seller’s expenses)由通用公证行或者装运港相似的机构检验，费用由卖方负责。
Destination: 目的地Len Yuin Port - China (to be defined in contract)中国Len Yuin港（详细说明见合同）First Shipment:首次装运Within 30-45 days from confirmation ofoperative payment instrument在可执行的支付票据确认的30-45天内装运Vessel Sizes: 船舶型号 50,000 MT or larger 5万公吨或更大Discharge Rate:卸料速度 1,500 MT per WWDSHEX minimum. If a lower dischargerate is necessary the Buyer shall bear any chargesimposed by the carrier.每个晴天工作日最少1500公吨。
欧盟食品中多环芳烃最大限量要求
欧盟食品中多环芳烃最大限量要求(3) Foodstuffs listed in this category as defined in Commission Directive 96/5/EC of 16 February 1996 on processed cereal-based foods and baby foods for infants and young children (OJ L 49, 28.2.1996, p. 17) as last amended by Directive 2003/13/EC (OJ L 41, 14.2.2003, p. 33).(8) Foodstuffs listed in this category as defined in Commission Directive 91/321/EEC of 14 May 1991 on infant formulae and follow-on formulae (OJ L 175, 4.7.1991, p. 35) as last amended by Directive 2003/14/EC (OJ L 41, 14.2.2003, p. 37).(9) Foodstuffs listed in this category as defined in Commission Directive 1999/21/EC of 25 March 1999 on dietary foods for special medical purposes (OJ L 91, 7.4.1999, p.29).(24) Fish listed in this category as defined in category (a), with the exclusion of fish liver falling under code CN 0302 70 00, of the list in Article 1 of Council Regulation (EC) No 104/2000 (OJ L 17, 21.1.2000, p. 22) as last amended by the Act concerning the conditions of accession of the Czech Republic, the Republic of Estonia, the Republic of Cyprus, the Republic of Latvia, the Republic of Lithuania, the Republic of Hungary, the Republic of Malta, the Republic of Poland, the Republic of Slovenia and the Slovak Republic and the adjustments to the Treaties on which the European Union is founded (OJ L 236, 23.9.2003, p. 33). In case of dried, diluted, processed and/or compound foodstuffs Article 2(1) and 2(2) apply.(25) Where fish are intended to be eaten whole, the maximum level shall apply to the whole fish.(26) Foodstuffs falling within category (c) and (f) of the list in Article 1 of Regulation (EC) No 104/2000, as appropriate (species as listed in the relevant entry). In case of dried, diluted, processed and/or compound foodstuffs Article 2(1) and 2(2) apply.(29) The maximum level refers to the product as sold.(35) Benzo(a)pyrene, for which maximum levels are listed, is used as a marker for the occurrence and effect of carcinogenic polycyclic aromatic hydrocarbons. These measures therefore provide full harmonisation on polycyclic aromatic hydrocarbons in the listed foods across the Member States.(36) Foodstuffs listed in this category as defined in categories (b), (c), and (f) of the list in Article 1 of Regulation (EC) No 104/2000。