K-P Official Presentation-E+C_MA
1169-2011 Food Information Regulations
REGULATION (EU) No 1169/2011 OF THE EUROPEAN PARLIAMENT AND OF THE COUNCILof 25 October 2011on the provision of food information to consumers, amending Regulations (EC) No 1924/2006 and(EC) No 1925/2006 of the European Parliament and of the Council, and repealing Commission Directive 87/250/EEC, Council Directive 90/496/EEC, Commission Directive 1999/10/EC, Directive 2000/13/EC of the European Parliament and of the Council, Commission Directives2002/67/EC and 2008/5/EC and Commission Regulation (EC) No 608/2004(Text with EEA relevance)THE EUROPEAN PARLIAMENT AND THE COUNCIL OF THE EUROPEAN UNION,Having regard to the Treaty on the Functioning of the EuropeanUnion, and in particular Article 114 thereof,Having regard to the proposal from the European Commission,Having regard to the opinion of the European Economic andSocial Committee ( 1 ),Acting in accordance with the ordinary legislative procedure ( 2 ),Whereas:(1)Article 169 of the Treaty on the Functioning of the European Union (TFEU) provides that the Union is to contribute to the attainment of a high level of consumer protection by the measures it adopts pursuant to Article 114 thereof.(2) Thefree movement of safe and wholesome food is an essential aspect of the internal market and contributes significantly to the health and well-being of citizens, and to their social and economic interests.(3) Inorder to achieve a high level of health protection for consumers and to guarantee their right to information, it should be ensured that consumers are appropriately informed as regards the food they consume. Consumers’ choices can be influenced by, inter alia, health, economic, environmental, social and ethical considerations.(4) According to Regulation (EC) No 178/2002 of theEuropean Parliament and of the Council of 28 January 2002 laying down the general principles and requirements of food law, establishing the European Food Safety Authority and laying down procedures in matters of food safety ( 3 ) it is a general principle of food law to provide a basis for consumers to make informed choices in relation to food they consume and to prevent any practices that may mislead the consumer.(5) Directive2005/29/EC of the European Parliament and of the Council of 11 May 2005 concerning unfair business- to-consumer commercial practices in the internalmarket ( 4 ) covers certain aspects of the provision ofinformation to consumers specifically to prevent misleading actions and omissions of information. The general principles on unfair commercial practices should be complemented by specific rules concerning the provision of food information to consumers.(6) Unionrules on food labelling applicable to all foods are laid down in Directive 2000/13/EC of the EuropeanParliament and of the Council of 20 March 2000 on the approximation of the laws of the Member States relating to the labelling, presentation and advertising offoodstuffs ( 5 ). The majority of the provisions laid down inthat Directive date back to 1978 and should therefore be updated.(7) CouncilDirective 90/496/EEC of 24 September 1990 on nutrition labelling for foodstuffs ( 6 ) lays down rules onthe content and presentation of nutrition information on prepacked foods. According to those rules, the inclusion of nutrition information is voluntary unless a nutrition- related claim is made concerning the food. The majority of the provisions laid down in that Directive date back to 1990 and should therefore be updated.(8) Thegeneral labelling requirements are complemented by a number of provisions applicable to all foods in particular circumstances or to certain categories of foods. In addition, there are a number of specific rules which are applicable to specific foods.( 1 ) OJ C 77, 31.3.2009, p. 81.( 2 ) Position of the European Parliament of 16 June 2010 (OJ C 236 E, 12.8.2011, p. 187) and position of the Council at first reading of 21 February 2011 (OJ C 102 E, 2.4.2011, p. 1). Position of the European Parliament of 6 July 2011 (not yet published in the Official Journal) and decision of the Council of 29 September 2011.( 3 ) OJ L 31, 1.2.2002, p. 1. ( 4 ) OJ L 149, 11.6.2005, p. 22. ( 5 ) OJ L 109, 6.5.2000, p. 29. ( 6 ) OJ L 276, 6.10.1990, p. 40.(9) While the original objectives and the core components ofthe current labelling legislation are still valid, it isnecessary to streamline it in order to ensure easier compliance and greater clarity for stakeholders and to modernise it in order to take account of new devel opments in the field of food information. This Regulation will both serve the interests of the internal market by simplifying the law, ensuring legal certainty and reducing administrative burden, and benefit citizens by requiring clear, comprehensible and legible labelling of foods.(10) The general public has an interest in the relationshipbetween diet and health and in the choice of an appro priate diet to suit individual needs. The Commission White Paper of 30 May 2007 on a Strategy for Europe on Nutrition, Overweight and Obesity related health issues (the ‘Commission White Paper’) noted that nutrition labelling is one important method of informing consumers about the composition of foods and of helping them to make an informed choice. The Commission Communication of 13 March 2007 entitled ‘EU Consumer Policy strategy 2007-2013 — Empowering consumers, enhancing their welfare, effectively protecting them’ underlined that allowing consumers to make an informed choice is essential both to effective competition and consumer welfare. Knowledge of the basic principles of nutrition and appro priate nutrition information on foods would contribute significantly towards enabling the consumer to make such an informed choice. Education and information campaigns are an important mechanism for improving consumer understanding of food information.(11)In order to enhance legal certainty and ensure rationalityand consistency of enforcement, it is appropriate to repeal Directives 90/496/EEC and 2000/13/EC and to replace them by a single regulation which ensures certainty for consumers and other stakeholders and reduces the administrative burden.(12) For the sake of clarity, it is appropriate to repeal andinclude in this Regulation other horizontal acts, namelyCommission Directive 87/250/EEC of 15 April 1987 on the indication of alcoholic strength by volume in the labelling of alcoholic beverages for sale to the ultimateconsumer ( 1 ), Commission Directive 1999/10/EC of8 March 1999 providing for derogations from the provisions of Article 7 of Council Directive 79/112/EECas regards the labelling of foodstuffs ( 2 ), CommissionDirective 2002/67/EC of 18 July 2002 on the labelling of foodstuffs containing quinine, and of foodstuffs containing caffeine ( 3 ), Commission Regulation (EC) No 608/2004 of 31 March 2004 concerning the labelling of foods and food ingredients with added phytosterols, phytosterol esters, phytostanols and/or phytostanol esters ( 4 ) and Commission Directive 2008/5/EC of 30 January 2008 concerning thecompulsory indication on the labelling of certain foodstuffs of particulars other than those provided for in Directive 2000/13/EC of the European Parliamentand of the Council ( 5 ).(13) It is necessary to set common definitions, principles,requirements and procedures so as to form a clearframework and a common basis for Union and national measures governing food information.(14) In order to follow a comprehensive and evolutionaryapproach to the information provided to consumersrelating to food they consume, there should be a broad definition of food information law covering rules of a general and specific nature as well as a broad definition of food information covering information provided also by other means than the label.(15) Union rules should apply only to undertakings, theconcept of which implies a certain continuity of activitiesand a certain degree of organisation. Operations such as the occasional handling and delivery of food, the serving of meals and the selling of food by private persons, for example at charity events, or at local community fairs and meetings, should not fall within the scope of this Regulation.(16) Food information law should provide sufficient flexibilityto be able to keep up to date with new information requirements of consumers and ensure a balance between the protection of the internal market and the differences in the perception of consumers in the Member States.(17) The prime consideration for requiring mandatory foodinformation should be to enable consumers to identify and make appropriate use of a food and to make choices that suit their individual dietary needs. With this aim, food business operators should facilitate the accessibility of that information to the visually impaired.(18) In order to enable food information law to adapt toconsumers’ changing needs for information, anyconsiderations about the need for mandatory food information should also take account of the widely demonstrated interest of the majority of consumers in the disclosure of certain information.(19) New mandatory food information requirements shouldhowever only be established if and where necessary, in accordance with the principles of subsidiarity, propor tionality and sustainability.( 1 ) OJ L 113, 30.4.1987, p. 57.( 2 ) OJ L 69, 16.3.1999, p. 22. ( 3 ) OJ L 191, 19.7.2002, p. 20. ( 4 ) OJ L 97, 1.4.2004, p. 44.( 5 ) OJ L 27, 31.1.2008, p. 12.(20) Food information law should prohibit the use ofinformation that would mislead the consumer inparticular as to the characteristics of the food, foodeffects or properties, or attribute medicinal propertiesto foods. To be effective, that prohibition should alsoapply to the advertising and presentation of foods.(21) In order to prevent a fragmentation of the rulesconcerning the responsibility of food business operatorswith respect to food information it is appropriate toclarify the responsibilities of food business operators inthis area. That clarification should be in accordance withthe responsibilities regarding the consumer referred to inArticle 17 of Regulation (EC) No 178/2002.(22) A list should be drawn up of all mandatory informationwhich should in principle be provided for all foodsintended for the final consumer and mass caterers. Thatlist should maintain the information that is alreadyrequired under existing Union legislation given that itis generally considered as a valuable acquis in respect ofconsumer information.(23) In order to take account of changes and developments inthe field of food information, provisions should be madeto empower the Commission to enable certain particularsto be made available through alternative means. Consultation with stakeholders should facilitate timely and well-targeted changes of food information requirements.(24) When used in the production of foods and still presenttherein, certain ingredients or other substances orproducts (such as processing aids) can cause allergies orintolerances in some people, and some of those allergiesor intolerances constitute a danger to the health of thoseconcerned. It is important that information on thepresence of food additives, processing aids and othersubstances or products with a scientifically provenallergenic or intolerance effect should be given toenable consumers, particularly those suffering from afood allergy or intolerance, to make informed choiceswhich are safe for them.(25) In order to inform consumers of the presence ofengineered nanomaterials in food, it is appropriate toprovide for a definition of engineered nanomaterials.Taking into account the possibility of food containingor consisting of engineered nanomaterials being a novelfood, the appropriate legislative framework for that definition should be considered in the context of theupcoming review of Regulation (EC) No 258/97 of theEuropean Parliament and of the Council of 27 January1997 concerning novel foods and novel foodingredients (1).(26) Food labels should be clear and understandable in orderto assist consumers who want to make better-informedfood and dietary choices. Studies show that easy legibilityis an important element in maximising the possibility forlabelled information to influence its audience and thatillegible product information is one of the main causesof consumer dissatisfaction with food labels. Therefore, acomprehensive approach should be developed in order totake into account all aspects related to legibility,including font, colour and contrast.(27) In order to ensure the provision of food information, it isnecessary to consider all ways of supplying food toconsumers, including selling food by means of distancecommunication. Although it is clear that any foodsupplied through distance selling should meet the sameinformation requirements as food sold in shops, it isnecessary to clarify that in such cases the relevantmandatory food information should also be availablebefore the purchase is concluded.(28) The technology used in the freezing of foods hasdeveloped significantly during recent decades and hasbecome widely used both to improve the circulation ofgoods on the Union internal market, and to reduce foodsafety risks. However, the freezing and later defrosting ofcertain foods, especially meat and fishery products, limitstheir possible further use and may also have an effect ontheir safety, taste and physical quality. Conversely, forother products, especially butter, freezing has no sucheffects. Therefore, where a product has been defrosted,the final consumer should be appropriately informed ofits condition.(29)The indication of the country of origin or of the place ofprovenance of a food should be provided whenever itsabsence is likely to mislead consumers as to the truecountry of origin or place of provenance of thatproduct. In all cases, the indication of country of originor place of provenance should be provided in a mannerwhich does not deceive the consumer and on the basis ofclearly defined criteria which ensure a level playing fieldfor industry and improve consumers’ understanding ofthe information related to the country of origin orplace of provenance of a food. Such criteria should notapply to indications related to the name or address of thefood business operator.(30) In some cases, food business operators may want toindicate the origin of a food on a voluntary basis todraw consumers’ attention to the qualities of theirproduct. Such indications should also comply withharmonised criteria.(1) OJ L 43, 14.2.1997, p. 1.(31) The indication of origin is currently mandatory for beefand beef products (1) in the Union following the bovinespongiform encephalopathy crisis and it has createdconsumer expectations. The impact assessment of theCommission confirms that the origin of meat appearsto be consumers’ prime concern. There are other meatswidely consumed in the Union, such as swine, sheep,goat and poultrymeat. It is therefore appropriate toimpose a mandatory declaration of origin for thoseproducts. The specific origin requirements could differfrom one type of meat to another according to the characteristics of the animal species. It is appropriate toprovide for the establishment through implementingrules of mandatory requirements that could vary fromone type of meat to another taking into account theprinciple of proportionality and the administrativeburden for food business operators and enforcementauthorities.(32) Mandatory origin provisions have been developed on thebasis of vertical approaches for instance for honey (2),fruit and vegetables (3), fish (4), beef and beef products (5)and olive oil (6). There is a need to explore the possibilityto extend mandatory origin labelling for other foods. It istherefore appropriate to request the Commission toprepare reports covering the following foods: types ofmeat other than beef, swine, sheep, goat and poultrymeat; milk; milk used as an ingredient in dairyproducts; meat used as an ingredient; unprocessedfoods; single-ingredient products; and ingredients thatrepresent more than 50 % of a food. Milk being one ofthe products for which an indication of origin isconsidered of particular interest, the Commission reporton this product should be made available as soon aspossible. Based on the conclusions of such reports, theCommission may submit proposals to modify therelevant Union provisions or may take new initiatives,where appropriate, on a sectoral basis.(33) The Union’s non-preferential rules of origin are laiddown in Council Regulation (EEC) No 2913/92 of12 October 1992 establishing the Community CustomsCode (7) and its implementing provisions in CommissionRegulation (EEC) No 2454/93 of 2 July 1993 layingdown provisions for the implementation of CouncilRegulation (EEC) No 2913/92 establishing the Community Customs Code (8). Determination of thecountry of origin of foods will be based on those rules,which are well known to food business operators andadministrations and should ease their implementation.(34) The nutrition declaration for a food concernsinformation on the presence of energy and certainnutrients in foods. The mandatory provision ofnutrition information on packaging should assistnutrition actions as part of public health policies whichcould involve the provision of scientific recommendations for nutrition education for the public andsupport informed food choices.(35) To facilitate the comparison of products in differentpackage sizes, it is appropriate to retain the requirementthat the mandatory nutrition declaration should refer to100 g or 100 ml amounts and, if appropriate, to allowadditional portion-based declarations. Therefore, wherefood is prepacked and individual portions orconsumption units are identified, a nutrition declarationper portion or per consumption unit, in addition to theexpression per 100 g or per 100 ml, should be allowed.Furthermore, in order to provide comparable indicationsrelating to portions or consumption units, theCommission should be empowered to adopt rules onthe expression of the nutrition declaration per portionor per consumption unit for specific categories of food.(36)The Commission White Paper highlighted certain nutritional elements of importance to public health such assaturated fat, sugars or sodium. Therefore, it is appropriate that the requirements on the mandatory provisionof nutrition information should take into account suchelements.(37) Since one of the objectives pursued by this Regulation isto provide a basis to the final consumer for makinginformed choices, it is important to ensure in thisrespect that the final consumer easily understands theinformation provided on the labelling. Therefore it isappropriate to use on the labelling the term ‘salt’instead of the corresponding term of the nutrient‘sodium’.(38) In the interest of consistency and coherence of Unionlaw the voluntary inclusion of nutrition or healthclaims on food labels should be in accordance with theRegulation (EC) No 1924/2006 of the EuropeanParliament and of the Council of 20 December 2006on nutrition and health claims made on foods (9).(1) Regulation (EC) No 1760/2000 of the European Parliament and ofthe Council of 17 July 2000 establishing a system for the identification and registration of bovine animals and regarding the labelling of beef and beef products (OJ L 204, 11.8.2000, p. 1).(2) Council Directive 2001/110/EC of 20 December 2001 relating tohoney (OJ L 10, 12.1.2002, p. 47).(3) Commission Regulation (EC) No 1580/2007 of 21 December 2007laying down implementing rules of Council Regulations (EC) No 2200/96, (EC) No 2201/96 and (EC) No 1182/2007 in the fruit and vegetable sector (OJ L 350, 31.12.2007, p. 1).(4) Council Regulation (EC) No 104/2000 of 17 December 1999 on thecommon organisation of the markets in fishery and aquaculture products (OJ L 17, 21.1.2000, p. 22).(5) Regulation (EC) No 1760/2000.(6) Commission Regulation (EC) No 1019/2002 of 13 June 2002 onmarketing standards for olive oil (OJ L 155, 14.6.2002, p. 27). (7) OJ L 302, 19.10.1992, p. 1. (8) OJ L 253, 11.10.1993, p. 1.(9) OJ L 404, 30.12.2006, p. 9.(39) To avoid unnecessary burdens on food businessoperators, it is appropriate to exempt from themandatory provision of a nutrition declaration certaincategories of foods that are unprocessed or for whichnutrition information is not a determining factor forconsumers’ purchasing decisions, or for which thepackaging is too small to accommodate the mandatorylabelling requirements, unless the obligation to providesuch information is provided for under other Unionrules.(40) Taking into account the specific nature of alcoholicbeverages, it is appropriate to invite the Commission toanalyse further the information requirements for thoseproducts. Therefore, the Commission should, takinginto account the need to ensure coherence with otherrelevant Union policies, produce a report within 3years of the entry into force of this Regulationconcerning the application of the requirements toprovide information on ingredients and nutritioninformation to alcoholic beverages. In addition, takinginto account the resolution of the European Parliamentof 5 September 2007 on an European Union strategy tosupport Member States in reducing alcohol-relatedharm (1), the opinion of the European Economic andSocial Committee (2), the work of the Commission, andgeneral public concern about alcohol-related harmespecially to young and vulnerable consumers, theCommission, after consultation with stakeholders andthe Member States, should consider the need for a definition of beverages such as ‘alcopops’, which arespecifically targeted at young people. The Commissionshould also, if appropriate, propose specific requirementsrelating to alcoholic beverages in the context of thisRegulation.(41)To appeal to the average consumer and to serve theinformative purpose for which it is introduced, andgiven the current level of knowledge on the subject ofnutrition, the nutrition information provided should besimple and easily understood. To have the nutritioninformation partly in the principal field of vision,commonly known as the ‘front of pack’, and partly onanother side on the pack, for instance the ‘back of pack’,might confuse consumers. Therefore, the nutritiondeclaration should be in the same field of vision. Inaddition, on a voluntary basis, the most importantelements of the nutrition information may be repeatedin the principal field of vision, in order to helpconsumers to easily see the essential nutritioninformation when purchasing foods. A free choice asto the information that could be repeated mightconfuse consumers. Therefore it is necessary to clarifywhich information may be repeated.(42) In order to encourage food business operators to provideon a voluntary basis the information contained in thenutrition declaration for foods such as alcoholicbeverages and non-prepacked foods that may beexempted from the nutrition declaration, the possibilityshould be given to declare only limited elements of thenutrition declaration. It is nevertheless appropriate toclearly establish the information that may be providedon a voluntary basis in order to avoid misleading theconsumer by the free choice of the food businessoperator.(43) There have been recent developments in the expressionof the nutrition declaration, other than per 100 g, per100 ml or per portion, or in its presentation, through theuse of graphical forms or symbols, by some MemberStates and organisations in the food sector. Such additional forms of expression and presentation may helpconsumers to better understand the nutrition declaration.However, there is insufficient evidence across all theUnion on how the average consumer understands anduses the alternative forms of expression or presentationof the information. Therefore, it is appropriate to allowfor different forms of expression and presentation to bedeveloped on the basis of criteria established in thisRegulation and to invite the Commission to prepare areport regarding the use of those forms of expression andpresentation, their effect on the internal market and theadvisability of further harmonisation.(44) In order to assist the Commission in producing thatreport, Member States should provide the Commissionwith the relevant information on the use of additionalforms of expression and presentation of the nutritiondeclaration on the market in their territory. In order todo so, Member States should be empowered to requestfood business operators placing on the market in theirterritory foods bearing additional forms of expression orpresentation to notify national authorities of the use ofsuch additional forms and of the relevant justificationsregarding the fulfilment of the requirements set out inthis Regulation.(45)It is desirable to ensure a certain level of consistency inthe development of additional forms of expression andpresentation of the nutrition declaration. It is thereforeappropriate to promote the constant exchange andsharing of best practices and experience betweenMember States and with the Commission and topromote the participation of stakeholders in suchexchanges.(46)The declaration in the same field of vision of theamounts of nutritional elements and comparativeindicators in an easily recognisable form to enable anassessment of the nutritional properties of a foodshould be considered in its entirety as part of thenutrition declaration and should not be treated as agroup of individual claims.(1) OJ C 187 E, 24.7.2008, p. 160.(2) OJ C 77, 31.3.2009, p. 81.(47) Experience shows that in many cases voluntary foodinformation is provided to the detriment of the clarityof the mandatory food information. Therefore, criteriashould be provided to help food business operatorsand enforcement authorities to strike a balance betweenthe provision of mandatory and voluntary foodinformation.(48) Member States should retain the right, depending onlocal practical conditions and circumstances, to laydown rules in respect of the provision of informationconcerning non-prepacked foods. Although in suchcases the consumer demand for other information islimited, information on potential allergens is consideredvery important. Evidence suggests that most food allergyincidents can be traced back to non-prepacked food.Therefore information on potential allergens shouldalways be provided to the consumer.(49) As regards the matters specifically harmonised by thisRegulation, Member States should not be able to adoptnational provisions unless authorised by Union law. ThisRegulation should not prevent Member States fromadopting national measures concerning matters notspecifically harmonised by this Regulation. However,such national measures should not prohibit, impede orrestrict the free movement of goods that are inconformity with this Regulation.(50) Union consumers show an increasing interest in theimplementation of the Union animal welfare rules atthe time of slaughter, including whether the animalwas stunned before slaughter. In this respect, a studyon the opportunity to provide consumers with therelevant information on the stunning of animals shouldbe considered in the context of a future Union strategyfor the protection and welfare of animals.(51) Food information rules should be able to adapt to arapidly changing social, economic and technologicalenvironment.(52) Member States should carry out official controls in orderto enforce compliance with this Regulation in accordancewith Regulation (EC) No 882/2004 of the EuropeanParliament and of the Council of 29 April 2004 onofficial controls performed to ensure the verification ofcompliance with feed and food law, animal health andanimal welfare rules (1).(53) References to Directive 90/496/EEC in Regulation (EC)No 1924/2006 and in Regulation (EC) No 1925/2006of the European Parliament and of the Council of20 December 2006 on the addition of vitamins andminerals and of certain other substances to foods (2)should be updated to take this Regulation into account.Regulations (EC) No 1924/2006 and (EC) No 1925/2006should therefore be amended accordingly.(54) Irregular and frequent updating of food informationrequirements may impose considerable administrativeburdens on food businesses, especially small andmedium-sized enterprises. It is therefore appropriate toensure that measures that may be adopted by theCommission in exercising the powers conferred by thisRegulation apply on the same day in any calendar yearfollowing an appropriate transitional period. Derogationsfrom this principle should be permitted in cases ofurgency where the purpose of the measures concernedis the protection of human health.(55)In order to enable food business operators to adapt thelabelling of their products to the new requirementsintroduced by this Regulation, it is important toprovide for appropriate transitional periods for the application of this Regulation.(56) Given the substantial changes in the requirements relatedto nutrition labelling introduced by this Regulation, inparticular changes in relation to the content of thenutrition declaration, it is appropriate to authorise foodbusiness operators to anticipate the application of thisRegulation.(57)Since the objectives of this Regulation cannot besufficiently achieved by the Member States and cantherefore be better achieved at Union level, the Unionmay adopt measures, in accordance with the principle ofsubsidiarity as set out in Article 5 of the Treaty onEuropean Union. In accordance with the principle ofproportionality, as set out in that Article, this Regulationdoes not go beyond what is necessary in order to achievethose objectives.(58) The power to adopt delegated acts in accordance withArticle 290 TFEU should be delegated to theCommission in respect of, inter alia, the availability ofcertain mandatory particulars by means other than onthe package or on the label, the list of foods notrequired to bear a list of ingredients, the re-examinationof the list of substances or products causing allergies orintolerances, or the list of nutrients that may be declaredon a voluntary basis. It is of particular importance thatthe Commission carry out appropriate consultationsduring its preparatory work, including at expert level.The Commission, when preparing and drawing updelegated acts, should ensure simultaneous, timely andappropriate transmission of relevant documents to theEuropean Parliament and to the Council.(1) OJ L 165, 30.4.2004, p. 1.(2) OJ L 404, 30.12.2006, p. 26.。
英语presentation流程
英语presentation流程The Art of Effective English Presentations: A Comprehensive Guide.Public speaking is an essential skill in both academic and professional settings. Delivering an effective English presentation requires meticulous preparation, captivating storytelling, and engaging delivery techniques. This comprehensive guide will provide a step-by-step approach to crafting and delivering an exceptional English presentation, enabling you to captivate your audience and leave a lasting impression.Pre-Planning: Laying the Foundation.Define Your Purpose: Determine the primary goal ofyour presentation. Are you aiming to inform, persuade, or inspire?Know Your Audience: Research and understand youraudience's demographics, interests, and knowledge level.Choose a Topic: Select a topic that aligns with your purpose, resonates with your audience, and aligns with your expertise.Crafting Your Content: Building Blocks of Engagement.Structure Your Presentation: Begin with a strong hook to grab attention, then present your main points in a logical order, and conclude with a powerful summary.Develop Your Main Points: Identify key messages and support them with evidence, examples, and anecdotes.Craft a Smooth Transition: Use effective transitions to connect different sections of your presentation seamlessly.Incorporate Visual Aids: Enhance your presentation with visually appealing slides, charts, or videos to support your content.Rehearse and Refine: Practice your presentation multiple times to improve delivery and timing.Delivery Techniques: Captivating Your Audience.Use Body Language Effectively: Maintain good posture, use gestures, and engage with the audience through eye contact.Modulate Your Voice: Vary your pitch, volume, and pace to emphasize key points and create interest.Engage with Your Audience: Ask questions, encourage participation, and respond to feedback promptly.Handle Q&A Skillfully: Anticipate potential questions and prepare thoughtful responses. Answer questions concisely and confidently.Visual Presentation: Enhancing Impact.Design Compelling Slides: Use aesthetically pleasing designs, clear fonts, and appropriate colors to enhance the readability and visual appeal of your slides.Incorporate Multimedia: Integrate videos, animations, or interactive elements to make your presentation more engaging and informative.Maintain Consistency: Ensure consistency in the design and style of your slides to create a professional and coherent presentation.Post-Presentation: Reflection and Improvement.Evaluate Your Performance: Seek feedback from your audience or colleagues to identify areas for improvement.Analyze Your Audience's Response: Assess how effectively you engaged with your audience and achieved your presentation goals.Continuously Improve: Incorporate feedback into yourfuture presentations to enhance your delivery and impact. Conclusion.Delivering an effective English presentation is a multifaceted endeavor that involves meticulous planning, captivating content, engaging delivery techniques, and effective visual aids. By following the steps outlined in this guide, you can craft and present exceptional presentations that leave a lasting impression on your audience. Remember, practice, feedback, and continuous improvement are key to becoming a proficient English presenter, empowering you to excel in any academic or professional setting.。
how to make a presentation
What is a presentation?
• A presentation is a formal talk to one or more people that "presents" ideas or information in a clear, structured way.
Introduction
Audience
• "Who am I making this presentation to?" Sometimes this will be obvious, but not always. You should try to inform yourself. How many people? Who are they? Business people? Professional people? Political people? Experts or non-experts? Will it be a small, intimate group of 4 colleagues or a large gathering of 400 competitors? How much do they know already and what will they expect from you?
Presentation-公司、产品英文展示的范例
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•Argentina’s National Debt was 135 Billion USD and growing.
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Index of Economic Freedom World Rankings Executive
•Argentina had no choice but to end its 10 year long currerrency to float
•Since investors assigned a risk premium with the Peso, a swift devaluation occurred. Foreign goods were now more expensive, and domestic prices skyrocketed again.
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Presentation_用语大全
Chapter I Beginning the Speech Text (4)I. Opening Remarks开场： (4)Sample Opening Remarks (4)Expressing thanks to the Chairperson 向主持人致谢 (4)Forms of Address and Greetings对听众的称呼 (5)Expressing Pleasure and Honor 向听众致意 (5)Others 细节，如确认话筒音量 (5)Reference to the Audience 与听众呼应 (5)II. Introducing the Subject and the outline of the Presentation引入话题 (6)Background Information (6)Topic (6)Outlining (7)Purpose/Objective (8)Comprehensive Samples (8)Expressions on Other Occasions (9)Checking the Microphone (10)Chapter II Developing the Speech Text (11)I. Announcing the Beginning of the Speech Text (11)II. Shifting to the Next Main Point (12)III. Resuming the Topic (13)IV. Introducing the Supporting Materials (13)V. Repairing a Slip of Tone (14)VI. Expressions Concerning Audio-Visual Aids (15)VI. Explaining the Contents on the Slides (15)VII. Demanding to Show the Next Slide (16)VIII. Returning to the Previous Slide (17)IX. Correcting a Mistake (17)X. Indicating the Speed of Running Slides (17)Chapter III Ending the Speech Text (18)I. Signaling the Beginning of the End Part (18)II. Summarizing (18)III. Concluding (19)IV. Quoting (19)V. Closing (20)VI. Samples (20)[ Sample 1 ] (20)[ Sample 2 ] ' (21)[ Sample 3 ] (21)[ Sample 4 ] (21)[ Sample 5 ] (22)Chapter IV Asking and Answering Questions (22)I. Inviting Questions (22)II. Raising Questions (22)Signaling Your Intention to Ask a Question (22)Expressing Your Attitude (23)Asking the Specific Question (23)III. Response to Questions (24)Asking for Repetition (24)Welcoming the Question (24)Repeating or Paraphrasing the Question (25)Responding to Difficult or Challenging Question (26)Responding to Improper Question (26)Responding to the Questions You Do Not Know (27)Referring Back to the Questioner (28)Chapter V Talking During the Break (30)I. Useful encouraging phrases to show your interest and to stimulatethe flow of conversation (30)II. Informal Talking between Participants (31)III. Initiating a Conversation (32)III. Additional Samples (32)Chapter I Beginning the Speech TextI. Opening Remarks开场：Sample Opening Remarks1) Thank you very much, Prof. Fawcett, for your very kind introduction. Mr. Chairman, Ladies and gentleman, Good morning! I consider it a great honor to be asked to speak about …on this session of our symposium.2) Ladies and gentleman. It’s an honor to have the opportunity to address such a distinguished audience.3) Good morning. Let me start by saying just a few words about my own background.4) Mr. Chairman, thank you very much for your kind introduction. President, Distinguished colleagues, Ladies and gentleman, Good morning! Is my voice loud enough?5) Good morning, everyone. I appreciate the opportunity to be with you today. I am here to talk to you about…6) Good morning, everyone. I am very happy to have this chance to give my presentation. Before I start my speech, let me ask you a question. By a show of hands, how many of you own a car?Expressing thanks to the Chairperson 向主持人致谢Mr. Chairman, thank you for your introduction.First, I would like to thank Mr. Chairman for his gracious introduction.Thank you very much, Prof. Fawcett, for your very kind introduction.I would like to thank Dr. Huang （主持人或推荐你来发言的上司）for permitting me the privilege to speak to this audience.Forms of Address and Greetings对听众的称呼Distinguished colleagues, Ladies and gentleman, Good morning! Members of the conference!Expressing Pleasure and Honor 向听众致意I am very happy/glad/pleased to be here in Hong Kong.I am honored/privileged to be here (with you this afternoon).I am proud to be here on this special occasion.It’s a very great pleasure for me to be able to attend this conference.I consider it a great honor to be asked to speak about …on this ses sion of our symposium/ at this conference..It is a great pleasure to be given the honor of first speaker on this important topic.Others 细节，如确认话筒音量Can you hear me all right?Is my voice too loud?Reference to the Audience 与听众呼应I can see many of you are from …department.I know many of you are familiar with this topic.You all look as though you’ve heard this before.I understand that you’ve all traveled a long way./ After hours of conference, you must feel a little tired. Now I’d like you to see an interesting topic…II. Introducing the Subject and the outline of the Presentation引入话题Background InformationI would like to start by briefly reviewing the history of open heart surgery.Let us start with the theoretical basis of this new technique.To begin with, we have to consider the principle.I think it would be best to start out by looking at a few slides.I should like to preface my remarks with a description of the basic idea. May I begin with a general outline of this project?The first thing I would like to talk about is the definition of the terms I shall use in my lecture.The first point I'd like to make is the historical background of the invention.First, I shall explain to you why this new program is correct and feasible. TopicI would like to concentrate on theproblem Of antibiotic abuse in hospitals.I shall devote my talk to the surgical treatment of coronary disease.I want to confine my talk to the latest developments in civil engineering. Today, I am going to give a talk on the application of computers in medicine. My topic today will deal with the observation of supernova.In today's talk, I' 11 restrict myself to the etiology of 15-epa~i;s.In my presentation this morning, I' 11 limit myself to three major points only.I take the liberty of restricting my discussion mainly to highway bridge construction.Now, I would like to address myself to the most important aspect of this problem.Among the many languages, I shall mention only BASIC.What I am going to present today is the methodology and the data analysis.I'm not going to say much about that except to discuss the literature on that topic.OutliningMy talk today consists of two parts. One is... and the other is...I've divided my presentation into four parts.I shall first talk about ... and then touch on... and finally discuss ...The subject can be looked at under the following headings: ... (Pointing to the PowerPoint display)I would like to divide my talk into two parts. The first part deals with…, the second part concerns ...My presentation will be given in four parts. The first part deals with ... The second part relates to... The third part concerns ... And the last part discusses…Purpose/ObjectiveThe purpose of this presentation is to...This talk is designed to…Comprehensive SamplesSample 1Thank you, Mr. Chairperson, Mr. Director-General, distinguished members of the ILO's Governing Body and friends. I welcome this opportunity to be here today, with an Organization which in many ways belongs to all of us workers. I can think of, in fact, no other international body that one can claim as one's own so unambiguously.I have also had a longstanding formal association with the ILO. Many of my early pieces on women and technological change and on land rights were published by the ILO, as well as was the work of many other scholars. It is therefore a pleasure for me to be here on this important Symposium. The canvas of the Symposium is very large. I will focus on two aspects of gender inequality that centrally affect millions of women as workers but perhaps have failed to receive the attention they deserve. First, thegender gap in command over property and Productive assets and, second, gender biased social perceptions and social norms.Sample 2I learned last May that you have to be careful in speaking to a group of professional communicators. After I conducted a writer' s workshop at the Toronto Conference of the International Association of Business Communicators, Janine Lichaczwrote asked me to speak here tonight and used the communication techniques I had recommended. She even included a footnote citing my lecture. I am susceptible to good communication and to flattery so I am pleased to be with you to discuss your topic for the evening, the use of language in the art of speech writing.I suppose we must begin by shaking our heads, woefully, over the sad state of language today, whether in formal speeches, casual conversation, or in writing. Most of us in this room no doubt agree with the generally negative tone of Time Magazine's year-end assessment which claims “our language has been besieged by vulgarities”. But to preserve our sanity as professionals in communication of us would probably join Time in optimistically expecting English somehow to survive and even to prosper. Expressions on Other OccasionsCorrecting the Title of the PresentationFirst of all, I would like to mention that the title of my presentation should be...Please allow me to correct a mistake in the title of my speech which appeared in the program. Instead of... it should read...Reading. Another Person's PaperSometimes you are selected to read another person's paper, as he or she is absent.I shall read a paper by Dr. Li from Guangzhou, china, who regrets that he could not be here. The title of his paper is...I'm going to read the paper by Dr. Wang. It's a great pity that, because of a health problem, he could not be here.I was asked by the author to read his paper. He apologizes for not being able to come here.The next speaker, Prof. Zhang, regrets that she could not be here and has submitted her paper to me. I am not sure if I can present it as well as she expected.I am not sure whether I' 11 be able to be very confident in answering specific questions. However, I am somewhat familiar with his work, so I' 11 try my best.Checking the MicrophoneFirst I want to check if all of you can hear me clearly.Am I speaking clearly and loudly enough for those in the rear of the room?I wonder if those in the rear of the room can hear me.If those in the rear of the room can hear me, would someone please raisehis hand?Can you hear me clearly?Can you hear me if I am away from the microphone?Is the microphone working?* Summary-How to Prepare a Good IntroductionRealize file great importance of the introduction of file presentation mad then do your best in delivering it.Don' t make file introduction either too wordy, or too brief. Usually, it covers 10 to 15 percent of your entire speech.Select tile ways to capture the audience attention.Indicate tile topic.Outline your Speech.Announce your purpose.Prepare several versions of tile introduction, compare them, and then select the best version. Finally, learn it by heart so as to be able to deliver it easily mid fluently.Don't start your speech with apologies.Pay attention to your body language.Chapter II Developing the Speech TextI. Announcing the Beginning of the Speech TextTo begin with, I would like to talk about a principle.I think it would be best to start out by looking at some pictures.The first thing I would like to talk about is the definition of the terms which I’11 use in my presentation.II. Shifting to the Next Main PointWell, let's move on to the next point.We will now come to the second problem.Turning to the next question, I' 11 talk about the stages of the procedure. As the second topic, I shall stop here. Now let’s turn our attention to the third topic.So much for the methodology of our experiment. I would now like to shift to the discussion of the results.Now, let's move away from the first part and switch over to the next part of my presentation.That's all for the introduction and now we can go on to the literature review.Next, I would like to turn to a more difficult problem.The next point I'd like to talk about is the feasibility of this project. That brings me to my second point.I am glad that we can now leave this rather boring subject of mathematic deduction and go into a more attractive one, that is the application of the formula.III. Resuming the TopicLet’s come back to what I said in the first part of my speech.Getting back to the subject of the problem of theoretical considerations we can find that...I want to return to the first part of my presentation.Now, to get back to the effect of temperature, you may be aware that the problems have been solved.This brings me back to the question of security.At this point I would like to refer again to the question of methods in the first part of my lecture.Referring again to the first question, I think...Referring to the Coming PointI'll deal with it later.I' 11 touch upon that point in a moment.I shall tell you in detail shortly.IV. Introducing the Supporting MaterialsI think this part is the most difficult, so I'll explain it in greater detail.I think this part of my paper is most important, so I plan to spend more time on it.Please allow me to deal with this matter more extensively.Being the most important part of my presentation, I will elaborate on itwith more slides.I' 11 expand this topic with drawings and figures.Indicating the Points BrieflyLimited by the time available, I can only give you a very brief account of this matter.I don't think that I should describe the methods in detail, because they are included in the handout.I will not go into detail on it.This point has been talked about repeatedly in this symposium, so I am not going to spend too much time on it.Let's go through the following points very rapidly.I just want to outline for you what I experienced in using this new drug.I shall not go over all these explanations. My time is running short. So I'’11 be brief.It is sufficient to say that these experiments wer e poorly designed and without controls.V. Repairing a Slip of ToneThe first of such experiments began in 2000, rather than 1999.May I have the lights, I mean the slides.The temperature increased, I shall say decreased.The population is 13 million, sorry, 31 million.The exchange rate dropped from 2.5 to 1.8, I beg your pardon, 1.9.As you can see from the first row, excuse me, the second row, that the output increased two fold.VI. Expressions Concerning Audio-Visual AidsCould we have the lights off? And the first slide, please.Lights off, first slide, please.Dim the lights, and first slide, please.The slide is not so clear. Please darken the room a little more.Could you please turn on the lights, please?Now, we can have the lights on.Please switch on the lights.Lights on, please.I apologize that this slide is not so clear, but I hope you can still make out the general idea.Sorry for the small print.I'm sorry we left a figure out here.VI. Explaining the Contents on the SlidesThis slide demonstrates ...On this slide, you can see...This curve in this slide shows...This figure in this slide exhibits...This table on this slide presents...This diagram on this slide depicts...This chart on this slide displaces ...The picture on this slide shows ...The photomicrograph on this slide shows ...The flow-chart on this slide points out...The circuit diagram on this slide represents~...~Indicating the Sources of the Content in aThis figure is taken from.., by Dr. Li.This diagram is after that of Prof. Wang with some modification VII. Demanding to Show the Next SlideMay I proceed to the next slide, please?I think we can move on to the next slide.Let me show you the next slide.Now, we can go on to the next slide. 'Next slide, please.Next, please.Next !VIII. Returning to the Previous SlideTo make a comparison, can we return to the first slide, please?Let's go back. No, not this one. One back. Back one more. Yes, that’s it. Thank you.May I go back two slides, please?Could you return to the second slide?May we have the previous slide again?IX. Correcting a MistakeSorry, this one is in the wrong order. May I have the next one?Oh, this slide is misplaced. Please skip over it. Yes, this is the correct one. I'm afraid I didn't ask for this slide. Can we go back to the previous one? Please.No, not this one. Next, please. Yes, this is the one I need. Thank you.I'm afraid you may have lost one slide which is a flow chart of the procedure.Sorry, there seems to be one slide missing.X. Indicating the Speed of Running SlidesLet's go through the following slides rapidly.The following three slides we will go through quickly without explanation. Wait a minute, please. I want to say more about this slide.Because of the shortage of time, I' Il have to omit the following slides. Time is up, let's come to the last slide directly.Would you please skip the next slid-e and go on to the table?Next, next. Go ahead... That's it.Chapter III Ending the Speech TextI. Signaling the Beginning of the End PartLet’s look at what I have talked about.Well, that brings me to the end of my presentation. This last slide is a brief summary of what I have talked about.Before I stop/finish, let me just say...To close my speech, I' 11 show you the last slide.Now I'd like to summarize my talk.To summarize, I have talked about three aspects of the cancer problem: ... Finally, as a summary statement, I would like to sum up the major points I have made.II. SummarizingLet me just run over the key points again.I'll briefly summarize the main issues.In conclusion,…In closing,…In a word,…To sum up ...In brief…Briefly.......All in all,…Finally,…III. ConcludingAs you can see, there are some very good reasons ...To sum up, my conclusion is that the present program is the best one.In conclusion...Let me conclude my talk with the following comments.Allow me to conclude by listing out all the factors influencing the efficacy. In conclusion, I would like to point out the following aspects.I'd like to leave you with the following conclusion.IV. QuotingLet me close by quoting Dr. Einstein, the famous physicist, who said that…I would like to come to a close by quoting what Sir Newton once said... Therefore, I would suggest that we...I'd like to suggest...As far as I'm concerned, the only solution to the problem is...V. ClosingThat's all, thank You.That's the end of my presentation.So much for my speech, thank you.Thank you for your attention.Thank you for your listening.Other Expressions that May Be Useful in the End Part of the Speech Sorry, I see the red light is shining so I have to skip the last part and jump to the conclusion.Mr. Chairman is signaling me, I have to stop here and leave out the remaining part to spare time.VI. Samples[ Sample 1 ]We have proposed a framework of a hierarchical planning system for robots. First of all, the system is an automatic plan system that can guide the robot intelligently in terms of the environment. Secondly, it is based on hierarchical planning. The planning problem has been hierarchically decomposed into two sub-problems: global destination selection and local motion planning. And finally, the simulation and application has proved it as an effective design.(Show the last visual)That's all for my presentation. For any question to be raised, I'm quite willing to discuss them with you at any time. Thank you, every one. [ Sample 2 ] ' Finally, we can draw the conclusion: edge detection and denoising are two important branches of image processing. If we combine edge detection with denoising, we can overcome the shortcomings of the commonly-used denolsing methods and without blurring the edge notably.Furthermore, there are many denoising and edge detection methods now. Different methods are suitable for different types of images and noise models. We can do further research on how to combine these various denoising and edge detection methods according to the content of the images and nature of noise.That's all for my talk. If you have any questions, please do not hesitate to ask me. I'm quite willing to discuss them with you at any time, Thank you.[ Sample 3 ]That's all t wanted to show you about Machine Vision and one of its applications, AGV. Thank you OK, that is all I'm going to talk today.Thank you ![ Sample 5 ]That's all. Thank you!Chapter IV Asking and Answering QuestionsI. Inviting QuestionsSo, let's throw it open to questions.Now I' d like to answer any questions, if you have any. Now I am ready to answer your questions, if any.I'd be glad to try and answer any questions.Are there any questions?Any questions?II. Raising QuestionsSignaling Your Intention to Ask a QuestionI want to ask Dr. bi a question.I have a guest ion for Dr. Anderson.Mr. Smith, I have a question to ask you.There is a question I'd like to ask Prof. Li.A question for Mr. Liu.One question, Dr. Wei.Could I ask you a question, Prof. Li?May I venture to ask Prof. Zhang a question?Expressing Your AttitudeBefore asking your question, you can express your positive attitude or make a comment on the speaker's presentation. For example, Dr. Johnson, I was fascinated by your description of your study, but what will happen if...Mr. Li, you did splendid work! Just one question.Asking the Specific QuestionYou mentioned very briefly that you used two experiments that were the same.Would you please elaborate on that point?Would you be so kind as to give me more information about the method of your experiment?Would you tell me the reason why you set such a high temperature? Comprehensive SamplesDr. Wang, I'd like to raise one question. First, may I say how much I enjoyed talk. But, may I ask, do you have experience with the new method?Congratulations, Dr. Li. I can't help but admire your achievement. But I want to know what's your attitude toward abuse of antibiotics?I'd like to congratulate Mr. Liu on a very interesting presentation.May I ask you a question? How does subjective evaluation differ from objective evaluation?First, I'd like to say your research is very interesting. May I ask twoquestions? Do you see any relation between cigarette smoking and peptic ulcers? And what advantage do you expect by using this approach?III. Response to QuestionsAsking for RepetitionPardon, I couldn't hear what you said.I beg your pardon, I didn't catch what you said.I'm sorry I forgot your first question. Would you be so kind as to say it again?I'm not quite surge what your question is.I didn't quite get the last point of your question.You mean, there may be some mistake in the calculation?Are you referring to the significance of the difference?Are you suggesting that the temperature might have affected the results?If I understand you correctly, you are saying/asking...I didn't quite catch that.Could you go over that again?I'm not sure what you're getting at.Welcoming the QuestionWelcome the question by saying "thank you" or commenting on it saying "That’s a good question" o r "That's a challenging question."This is a very good question.Thank you for that question.I'm glad this question has been brought up-I appreciate that question.This is a hard question.This is an interesting question.This is a big question.I'd be delighted to answer your question.I'll try to answer this question very briefly.In answer to your question, I would say that...I can only provide a partial answer to that question.Let me try to answer your questions one by one.My answer to your first question is...May I answer your second cjuestion first?I have only a partial answer to your question.Thank you for that question. This is a challenging question and I'm afraid I can only provide a partial answer to it. Anyway, I'll try my best to answer it.Repeating or Paraphrasing the QuestionQuestioner: Have you tried it on human bodies?Presenter: This gentleman would like to know whether we have tried this on human bodies.Responding to Difficult or Challenging QuestionQuestion: So what happens if the new budget isn't approved?Answer (1): We've spent two months preparing the new budget. It's a good budget and we're confident we'll get approval to put it into practice. Answer (2): There is too much supposition in the question for me to give a sound answer.The following are some other examples of answers to challenging questions:Perhaps in another year or so we can answer that question, because these studies are now in progress.We are now working on this problem and, if you agree, I'll answer your question in a few weeks.The only answer I can give at present is to wait a few more years, at which time something better might ultimately come out of all our efforts.I think it will be possible to answer this question when more experiments are completed.The answer to this question needs further study.I hope I will be able to answer your question later.Responding to Improper QuestionI appreciate your interest in my research, but I just don't want to talk about it now. Let's talk about something else.I'd rather not say.Why do you want to know?Sometimes you can relay the question back to the questioner. For example, Before I answer you that question, let me ask you: where do you think we should have the project?In this way, sometimes you encourage the questioner to answer his or her own question, e.g. "What do you think? Are people prepared to pay an extra $ 2 for faster service?"Responding to the Questions You Do Not KnowIf you don't know the answer to a particular question, simply admit that you don't know. Say something like this:"I'm sorry. I don't happen to know the answer to that question, but I'll be happy to check into it for you."Here are some further examples:I don't think I can answer your question.I wish I could answer your question, but unfortunately I have no good answer.I'm not sure that I can answer your question. What I'm going to say is not quite an answer to your question.Another technique to cope with the situation is to direct the attention to another expert who may know it or you can use the audience. Ask if anyone could help the questioner and hence it won't be necessary for you to admit that you do not know the answer. See examples below.I think that question could be better answered by Dr. Liu than by me.I think perhaps Dr. Chen would be better able to answer this question.Prof. Li would be a better person to answer your question since he has done a lot of work in this field.Fortunately, Prof. 'Ma, who is an authority in this area, is 'here. I think no one is more suitable than him to answer your question.Dr. Sawyer is perhaps in a better position to tell us something about it.Perhaps my colleague Dr. Emery here has some better ideas.I think it would be better if Prof. Wu were to make some comments on this matter.Avoid using the following expressions to embarrass the questioner:"I've already answered that but you obviously weren't listening." Instead say something like "I'm sorry I didn't explain that clearly."Avoid talking to one questioner. Look towards the other, side of the conference hall or room and indicate that there is another question. Suggest that as there are several more questioners,' yon could discuss his or her question in more detail after your talk.Referring Back to the QuestionerHaving finished answering questions, you should check that the questioner is satisfied or further elaboration or explanation is called for. The。
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凯恩伯格集团旗下有四家分公司： 凯恩伯格有限公司，BKG水下切粒技术公司, BSG公司，KPT公司 作为一家家族企业， 凯恩伯格集团在塑料挤出和聚合领域， 拥有50多年机器制造的成功经验。 在塑料行业，我们赢得客户普遍的信任， 是全球性的合作伙伴。 我们提供完整的系统，每一台设备设计相容、 一体化。我们提供最优化的解决方案， 保证设备的高效使用。所有设备，即换网器、 齿轮泵、造粒机和散装料处理设备， 均自已原厂生产并且集成自动化技术。 所有设备源自一家，设备之间无任何接口问题。 凯恩伯格集团目前全球有超过300名员工， 共享一个理念 – 通过持续更新和自我监督帮助客户达到目标。 决策迅速、聚集长期业务发展的战略、工厂主、 工厂和员工之间关系融洽是我们成功的关键。 客户的满意是我们日常工作的中心。 我们的工艺能够顺利整合所有的部件到客户现有生 产线上，最小化接口，保证整个生产的协同性。 基于我们的垂直统一管理， 相当大部分部件自已原厂生产。 设备也可以根据不同客户的特殊要求设计， 凯恩伯格集团的产品能够单独、 灵活的为客户定制。 在我们现代化的实验线上， 我们为客户提供试料服务。 客户可以看到他们的物料通过凯恩伯格的设备， 在真实的生产环境下被生产出来。 我们的生产基地在德国，提供“德国制造”， 也就是说： 可靠、精确地制造 原厂生产、完全地质量控制 众多创新设计和专利 品质保证，“德国制造” 凯恩伯格集团位于中国和美国的分公司、与我们遍 布全球的代理商一起，致力于为客户提供高质量的 服务。
1、kick-off presentation
Emerging - Vision
Hub for interaction, of structured & unstructured data: discussion DB, groupware apps, real-time info feed, etc.
Move knowledge management collaboration efforts toward Electronic Process Interchange (EPI) and collaborative exchange platforms:
Focus the knowledge at the businessprocess-level (vs. data level)
Conduct a greater level of info/knowledgesharing through common business planning and everyday processes
该节包括： 1 2 3
© 2002 KPMG Consulting Inc. All rights reserved. Page 9
流程1最佳流程汇总
样例
Consumer & Industrial Markets
A. 在整个公司内发展一套企业化的知识管理战略。 B. 将知识管理战略和公司的其他业务战略和目标相整合。 C.将知识管理战略和公司的IT战略和架构相整合（包括业务数据库，安全和数据等等）。 D. 通过标准的变化管理将知识管理战略流程建立在组织的结构的流程中。 F. 在组织内多个试点推广知识管理。 G. 允许员工创建知识管理。
益昌同样面对着国内外薄板生产企业的竞争。根据薄板行业的特点，其利润空间局限于热轧原板和 冷轧薄板的价差，而热轧原板的成本和冷轧薄板的售价完全处于市场的调控下。在产品、技术、人 才方面，益昌已经和国际先进水平实现了接轨，通过在企业内部挖潜力，通过提高管理水平，降低 成本是益昌面临的重要挑战，也是益昌酝酿已久的课题。
[课件]会议presentation PPT
![[课件]会议presentation PPT](https://img.taocdn.com/s3/m/257fe7f6360cba1aa811da37.png)
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最新英文口译员速记笔记符号与缩写大全
最新英文口译员速记笔记符号与缩写大全标准缩写cf = comparee.g. = e某ampledept = department只使用单词的第一个音节pol = politicsdem = democracylib = liberalcap = capitalism使用第一个音节和第二个音节或字母pres = presentationsubj = subjectind = individualcons = conservative省略最后的几个字母assoc = associatebiol = biologyinfo = informationach = achievementchem = chemistryma某 = ma某imumintro = introductionconc = concentrationmin = minimumrep = repetition省略元音，只保留辅音ppd = preparedprblm = problemestmt = estimatebkgd = backgroundgvt = governmentUse an apostrophe in place of letters.am't = amountcont'd = continuedgov't = governmenteducat'l = educational通过添加s来形成符号或缩写词的复数。
chpts = chaptersegs = e某amplesfs = frequenciesintros = introductionsUse g to represent ing endings.ckg = checkingestg = establishingdecrg = decreasinge某ptg = e某perimentingTips※Spell out, rather than abbreviate short words. E某amples: inbutaskey※Leave out unimportant verbs. E某amples:iswaswere※Leave out unnecessary articles. E某amples:aanthe※Use symbols for common connective or transition words. E某amples:@ at2 to4 for& andw/ withw/o withoutvs against= therefore= = is or equalUse technical symbols where applicable.zb = German, for e某ampleibid = Latin, the same worko = degreesH2O = water+ plus// parallelOther Symbols and Abbreviationsas a result of / consequences ofresulting in --->and / also +equal to / same as =following ffmost importantly 某less than especially esp/缩略词拿掉所有元音MKT: marketMGR: managerMSG: messageSTD: standardRCV: receive保留前几个字母INFO informationINS insuranceE某CH e某changeI owe you IOUIn stead of I/O保留开头和结尾个发音字母WK weekRM roomPL people根据发音R areTHO thoughTHRU throu字母、图像Z 表示"人"people/person，因为"Z"看上去像个人头，它通常被写在一个词或符号的.右上角。
词性变换易错词(高中)
circulate v. circulation n.
civil a. civilization n.
classic adj. n. classical adj. classify v.
commit v. ---- commitment n.
company n. ---- accompany v. companion n.
king--kingdom
kind-kindness
L
laugh--laughter
law--lawyer
leaf-leaves
league--league member-colleague
little-less-least
legal--illegal
logical-illogical
long-length-lengthen-to the length
fluent a. – fluency n.
fog n. – foggy a.
fool n. & v. – foolish a.
foot n. – feet 复数
four --- fourth--- fourteenth---- fortieth
G
generous a. – generosity n.
distant adj. ---- distance n.
distinct adj. ---- distinction n.
disturb v. --- disturbing adj. disturbance n.
diverse adj. ---- diversity n.
divide v. ---- division n.
Presentation Preference Oral Presentation or Poster Presentation
Paper Title3D Face Recognition based on Geodesic DistancesAuthorsShalini GuptaDepartment of Electrical and Computer EngineeringThe University of Texas at Austin1University Station C0800Austin,TX78712+1.512.471.8660+1.512.471.0616(fax)shalinig@Mia K.MarkeyDepartment of Biomedical EngineeringThe University of Texas at Austin1University Station C0800Austin,TX78712+1.512.471.8660+1.512.471.0616(fax)mia.markey@Jake AggarwalDepartment of Electrical and Computer EngineeringThe University of Texas at Austin1University Station C0803Austin,TX78712+1.512.471.1369+1.512.471.5532(fax)aggarwaljk@Alan C.BovikDepartment of Electrical and Computer EngineeringThe University of Texas at Austin1University Station C0803Austin,TX78712+1.512.471.5370+1.512.471.1225(fax)bovik@Presentation PreferenceOral Presentation or Poster PresentationPrincipal Author’s BiographyShalini Gupta received a BE degree in Electronics and Electrical Communication Engineering from Punjab Engineering College,India.She received a MS degree in Electrical and Computer Engi-neering from the University of Texas at Austin,where she is currently a PhD student.During her masters,she developed techniques for computer aided diagnosis of breast cancer.She is currently investigating techniques for3D human face recognition.KeywordsGeodesic distances,three-dimensional face recognition,range image,biometricsExtended AbstractProblem Statement:Automated human identification is required in applications such as access control,passenger screening,passport control,surveillance,criminal justice and human computer interaction.Face recognition is one of the most widely investigated biometric techniques for human identification. Face recognition systems require less user co-operation than systems based on other biometrics(e.g.fingerprints and iris).Although considerable progress has been made on face recognition systems based on two dimensional(2D)intensity images,they are inadequate for robust face recognition. Their performance is reported to decrease significantly with varying facial pose and illumination conditions[1].Three-dimensional face recognition systems are less sensitive to changes in ambient illumination conditions than2D systems[2].Three-dimensional face models can also be rigidly transformed to a canonical pose.Hence,considerable research attention is now being directed toward developing3D face recognition systems.Review of Previous Work:Techniques employed for3D face recognition include those based upon global appearance of face range images,surface matching,and local facial geometric features.Techniques based on global appearance of face range images are straight-forward extensions of statistical learning techniques that were successful to a degree with2D face images.They involve statistical learning of the3D face space through an ensemble of range images.A popular3D face recognition technique is based on principal component analysis(PCA)[3]and is often taken as the baseline for assessing the performance of other algorithms[4].While appearance based techniques have met with a degree of success,it is intuitively less obvious exactly what discriminatory information about faces they encode.Furthermore,since they employ information from large range image regions,their recog-nition performance is affected by changes in facial pose,expression,occlusions,and holes.Techniques based on surface matching use an iterative procedures to rigidly align two face surfaces as closely as possible[5].A metric quantifies the difference between the two face surfaces after alignment,and this is employed for recognition.The computational load of such techniques can be considerable,especially when searching large3D face databases.Their performance is also affected by changes in facial expression.For techniques based on local geometric facial features,characteristics of localized regions of the face surface,and their relationships to others,are quantified and employed as features.Some local geometric features that have been used previously for face recognition include surface curva-tures,Euclidean distances and angles betweenfiducial points on the face[6,7,8],point signatures [9],and shape variations of facial sub regions[10].Techniques based on local features require an additional step of localization and segmentation of specific regions of the face.A pragmatic issue affecting the success of these techniques is the choice of local regions andfiducial points.Ideally the choice of such regions should be based on an understanding of the variability of different parts of the face within and between individuals.Three dimensional face recognition techniques based on local feature have been shown to be robust to a degree to varying facial expression[9].Recently,methods for expression invariant3D face recognition have been proposed[11].They are based on the assumption that different facial expressions can be regarded as isometric deformations of the face surface.These deformations preserve intrinsic properties of the surface,one of which is the geodesic distance between a pair of points on the surface.Based on these ideas we present a preliminary study aimed at investigating the effectiveness of using geodesic distances between all pairs of25fiducial points on the face as features for face recognition.To the best of our knowledge,this is thefirst study of its kind.Another contribution of this study is that instead of choosing a random set of points on the face surface,we considered facial landmarks relevant to measuring anthropometric facial proportions employed widely in fa-cial plastic surgery and art[12].The performance of the proposed face recognition algorithm was compared against other established algorithms.Proposed Approach:Three dimensional face models for the study were acquired by an MU-2stereo imaging systemby3Q Technologies Ltd.(Atlanta,GA).The system simultaneously acquires both shape and tex-ture information.The data set contained1128head models of105subjects.It was partitioned intoa gallery set containing one image each of the105subjects with a neutral expression.The probeset contained another663images of the gallery subjects with a neutral or an arbitrary expression.The probe set had a variable number of images per subject(1-55).Models were rigidly aligned to frontal orientation and range images were constructed.Theywere medianfiltered and interpolated to remove holes.Twenty-fivefiducial points,as depicted inFigure1were manually located on each face.Three face recognition algorithms were implemented.Thefirst employed300geodesic distances(between all pairs offiducial points)as features for recog-nition.The fast marching algorithm for front propagation was employed to calculate the geodesicdistance between pairs of points[13].The second algorithm employed300Euclidean distancesbetween all pairs offiducial points as features.The normalized L1norm where each dimensionwas divided by its variance,was used as the metric for matching faces with both the Euclideandistance and geodesic distance features.The third3D face recognition algorithm implemented was based on PCA.For this algorithm,a subsection of each face range image of size354pixels,enclosing the main facial features wasemployed.The gallery and probe sets employed to test the performance of this algorithm were thesame as those used in thefirst and second algorithms.Additionally a separate set of360rangeimages of12subjects(30images per subjects),was used to train the PCA classifier.Face rangeimages were projected on to42eigen vectors accounting for99%of the variance in the data.Again,the L1norm was employed for matching faces in the42dimensional PCA sub space.Verification performance of all algorithms was evaluated using the receiver operating charac-teristic(ROC)methodology,from which the equal error rates(EER)were noted.Identificationperformance was evaluated by means of the cumulative match characteristic curves(CMC)andthe rank1recognition rates(RR)were observed.The performance of each technique for the entireprobe set,for neutral probes only and for expressive probes only were evaluated separately. Experimental Results:Table1presents the equal error rates for verification performance and the rank1recognitionrates for identification performance of the three face recognition algorithms.Figure2(a)presentsROC curves of the three systems for neutral expression probes only.Figure2(b)presents the CMCcurves for the three systems for neutral expression probes only.It is evident that the two algorithmsbased on Euclidean or geodesic distances between anthropometric facial landmarks(EER∼5%, RR∼89%)performed substantially better than the baseline PCA algorithm(EER=16.5%, RR=69.7%).The algorithms based on geodesic distance features performed on a par with the algorithm based on Euclidean distance features.Both were effective,to a degree,at recognizing3D faces.In this study the performance of the proposed algorithm based on geodesic distancesbetween anthropometric facial landmarks decreased when probes with arbitrary facial expressionswere matched against a gallery of neutral expression3D faces.This suggests that geodesic distancesbetween pairs of landmarks on a face may not be preserved when the facial expression changes.This was contradictory to Bronstein et al.’s assumption regarding facial expressions being isometricdeformations of facial surfaces[11].In conclusion,geodesic distances between anthropometric landmarks were observed to be ef-fective features for recognizing3D faces,however they were not more effective than Euclideandistances between the same landmarks.The3D face recognition algorithm based on geodesic dis-tance features was affected by changes in facial expression.In the future,we plan to investigatemethods for reducing the dimensionality of the proposed algorithm and to identify the more dis-criminatory geodesic distance features.Acknowledgments:The authors would like to gratefully acknowledge Advanced Digital Imaging Research,LLC(Houston,TX)for providing support in terms of funding and3D face data for the study. Figures and Tables:Figure1:Thefigures show the25anthropometric landmarks that were considered on a color and range image of a human face.(a)ROC(b)CMCFigure2:Thisfigure presents the2(a)verification performance in terms of an ROC curve;2(b) the cumulative match characteristic curves for the identification performance of the three face recognition algorithms with the neutral expression probes only.Method EER(%)Rank1RR(%)N-N N-E N-All N-N N-E N-AllGEODESIC2.78.55.693.181.489.9EUCLIDEAN2.26.74.192.978.188.8PCA18.113.416.570.268.369.7Table1:Verification and identification performance statistics for the face recognition systems based on PCA,Euclidean distances and geodesic distances.N-N represents performance of a system for the neutral probes only,N-E for the expressive probes only and N-All for all probes. References[1]P.J.Phillips,P.Grother,R.J.Micheals,D.M.Blackburn,E.Tabassi,and J.M.Bone.Frvt2002:Overview and summary.available at ,March2003.[2]E.P.Kukula,S.J.Elliott,R.Waupotitsch,and B.Pesenti.Effects of illumination changes onthe performance of geometrix facevision/spl reg/3d frs.In Security Technology,2004.38th Annual2004International Carnahan Conference on,pages331–337,2004.[3]K.I.Chang,K.W.Bowyer,and P.J.Flynn.An evaluation of multimodal2d+3d facebiometrics.Pattern Analysis and Machine Intelligence,IEEE Transactions on,27(4):619–624,2005.[4]P.J.Phillips,P.J.Flynn,T.Scruggs,K.W.Bowyer,and W.Worek.Preliminary face recog-nition grand challenge results.In Automatic Face and Gesture Recognition,2006.FGR2006.7th International Conference on,pages15–24,2006.[5]Xiaoguang Lu,A.K.Jain,and D.Colbry.Matching2.5d face scans to3d models.PatternAnalysis and Machine Intelligence,IEEE Transactions on,28(1):31–43,2006.[6]G.G.Gordon.Face recognition based on depth and curvature features.In Computer Vi-sion and Pattern Recognition,1992.Proceedings CVPR’92.,1992IEEE Computer Society Conference on,pages808–810,1992.[7]A.B.Moreno,A.Sanchez,J.Fco,V.Fco,and J.Diaz.Face recognition using3d surface-extracted descriptors.In Irish Machine Vision and Image Processing Conference(IMVIP 2003),Sepetember2003.[8]Y.Lee,H.Song,U.Yang,H.Shin,and K.Sohn.Local feature based3d face recognition.InAudio-and Video-based Biometric Person Authentication,2005International Conference on, LNCS,volume3546,pages909–918,2005.[9]Yingjie Wang,Chin-Seng Chua,and Yeong-Khing Ho.Facial feature detection and facerecognition from2d and3d images.Pattern Recognition Letters,23(10):1191–1202,2002. [10]Chenghua Xu,Yunhong Wang,Tieniu Tan,and Long Quan.Automatic3d face recognitioncombining global geometric features with local shape variation information.In Automatic Face and Gesture Recognition,2004.Proceedings.Sixth IEEE International Conference on, pages308–313,2004.[11]A.M.Bronstein,M.M.Bronstein,and R.Kimmel.Three-dimensional face recognition.International Journal of Computer Vision,64(1):5–30,2005.[12]L.Farkas.Anthropometric Facial Proportions in Medicine.Thomas Books,1987.[13]R.Kimmel and puting geodesic paths on manifolds.Proceedings of theNational Academy of Sciences,USA,95:84318435,1998.。
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体验商务英语综合教程1_词汇
Unit 1a cc ountant 会计会计师ad agency (advertising agency) 广告代理advertising n.广告业广告advertise v.advertisement n.advertising永远是不可数名词。
有三个意思：1、指整个广告业；2、指广告活动（比如说某公司正在筹备做一个广告）；3、指所有广告的总称（例：All the advertising here in this chamber isbrilliant. 这个屋子里的所有广告都很有创意。
）而advertisement则在第一个意思中是可数名词，第二个是不可数名词。
有两个意思：1、一则广告，某一个具体的广告；2、做一则广告或某一个具体广告的动作（例：A company plans to do anadvertising which will do advertisement 10 times. 一个公司计划做一个广告，这个广告准备播出十次。
）commercial 商业广告agency 代理处行销处代理中介agent n./v./adj.airway s航空公司airlineAloha [?'l?u?, ɑ:'l?uhɑ:]欢迎再见a nalyst 分析师analyze v.Argentina 阿根廷Beaverton 比佛顿Brazil 巴西Brazilian 巴西人巴西的巴西人的Buenos Aires 布宜诺斯艾利斯cashier 出纳CEO（chief executive officer）首席执行官officer一般指军官，或者有指挥权利的官员，比如警官，船长。
official一般指公务员，官方。
conference 会议meetingconsultant 顾问adviserconsulting n.咨询 adj.顾问的资讯的consult 查阅商量向请教当顾问e-mail 电子邮件executive [iɡ'zekjutiv] n.管理人员经理 adj.经营管理的finance 财政金融financial analyst 金融分析师fitness 健康golf 高尔夫graphic ['ɡr?fik]图的绘画的graphic designer 平面设造型计师Greece 希腊Greek 希腊人希腊的希腊人的Hamburg 汉堡Hawaii 夏威夷headquarter s总部headquarter 设立总部human resource s人力资源Italian 意大利人意大利语意大利人的意大利语的Italy 意大利Kuwait 科威特Kuwaiti 科威特的科威特人的logo 标志商标marketing 营销Moscow 莫斯科Munich ['mju:nik] 慕尼黑Oman [?u'mɑ:n] 阿曼Omani [?u'mɑ:ni] 阿曼人阿曼人的阿曼的op t ician 眼镜商光学仪器商Oregon 俄勒冈州partner 伙伴同伙企业合作人personal assistant（PA）私人助理Poland 波兰Polish 波兰的波兰人的波兰语的波兰语Poznan 波兹南receptionist 接待员relaxed 放松的不紧张的轻松的Russia 俄罗斯senior 高级的资深的Spain 西班牙spouse 配偶St. Petersburg 圣彼得堡Sweden 瑞典Swedish 瑞典语瑞典的Switzerland 瑞士tattoo 纹身tech n ician 技术员technical adj. 技术上的科技的technology n. 技术tech n ique n. 技巧技术telephone operat or电话接线员Tokyo 东京trai n ee 受训者实习生Turkey 土耳其火鸡Turkish 土耳其人土耳其语土耳其的土耳其人的土耳其语的Warsaw 华沙（波兰）Zurich 苏黎世Unit 2Au stria 奥地利b odyguard 保镖branch 分支机构break 中间休息间歇cafeteria 自助餐厅CD（Compact disc）光盘colleague 同事corporation 大公司deliver 递送交付employee 雇员facility 设备工具flexible 灵活的gym（gymnasiam）体育馆independent 独立的i nterviewer 面试者ka r ate [k?＇ra:ti]空手道keen 热心的渴望的laptop 笔记本电脑leisure ['le??] 空闲时间闲暇M exican 墨西哥人墨西哥的mobile 可移动的mobile phone 移动电话手机opportunity 机会时机overseas 到海外在海外overtime 超时加班past a意大利面producer 生产者制造者（电影）制片人professional 专业的职业的promotion 晋升提升routine 例行公事常规惯例salary 薪水wage 周薪se c urities 证券subway 地铁Swiss 瑞士人瑞士的瑞士人的Texas 德克萨斯州Vancouver 温哥华v illa ['vil?] 别墅Unite 3air conditioning 空调balcony 阳台包厢brochure [bro'?ur] 小册子budget ['b?d?it] 预算cash flow 现金流coffee machine 售饮料机delivery 运送传递detail 细节详情drinking water 饮用水efficient 有效率的能干的effective adj. 有效的其作用的electrics 电子设备电子工业engaged 占线equipment 装备euro ['ju?r?u] 欧元fax 传真furnish 供应提供布置hairdryer 吹风器head office 总部high street 干道主要街道horizon 地平线Houston 休斯顿instruction 操作指南指令construction 建设structure 结构invoice 发票发货单receipt 收据item 商品项目细目kilometer 公里line manager 生产管理人员marketing executive 销售主管microwave 微波炉model 型号样式password 密码口令presentation 介绍展示printer 打印机refund 偿还额退款remote [ri'm?ut] control 遥控器safe 保险箱sales representative 销售代表sate ll ite 人造卫星satellite TV 卫星电视solution 解答解决办法解决方案spacious ['spei??s] 宽敞的capacious 宽敞的广阔的容积大的staff 全体职员tennis court 网球场Unit 4a ccess 接近进入excess [ik'ses, 'ek-, 'ekses, ik's-] n.超过 adj.额外的exceed v. [ik'si:d] 超过aisle [ail] 走廊过道bath 浴盆booking 预订car park （parking lot）停车场check in （旅馆、机场等）登记check out 付账或结账后离开childcare service 儿童保育服务credit card 信用卡cui s ine [kwi'zi:n] 烹饪烹调法double room 双人间duty free goods 免税商品electronic 电子的electronic de v ice [di'vais] 电子设备entertainment 娱乐娱乐表演amusementex p iry [ik'spai?ri, ek-] 期满终止expiry date 截止日到期日express 快车 v. 表达快递fasten ['fɑ:s?n, 'f?-] 扎牢扣住fax machine 传真机Frankfurt 法兰克福Heathrow 希思罗机场ideal 理想的完美的idea 主意idol 偶像in-flight movie 空中电影Internet 因特网互联网laser ['leiz?] 激光laser printer 激光打印机lounge [laund?] 休息室luxurious [l?k'zju?ri?s, -'?u?-] 奢侈的豪华的luxury ['l?k??ri, 'l?ɡ??ri] 奢侈华贵luxury hotel 豪华饭店Manchester 曼彻斯特Marseilles 马赛multimedia 多媒体多媒体的采用Neptune [’neptju:n]海王星occupy 占用occupation 职业占有消遣pick up 中途搭载queue [kju:] 行列长队队列range 批组类范围归类于receipt [ri'si:t]收条收据reception desk 接待处reservation 保留预订预约Rome 罗马sauna ['s?:n?, 'sau-, -nɑ:] 桑拿浴（室）蒸汽浴（室）seat belt [belt]（safety belt）（汽车，飞机等的）安全带secretarial [,sekr?'tε?ri?l] 秘书的security [si'kju?riti] 安全securities 有价证券担保保证人shower 淋浴器single room 单人间s topover 中途停留subsidiary [s?b'sidi?ri] 子公司switch 开关转换switch off 关掉关上technical 技术的专门的terminal 终点航站（机场）候机厅visa 签证voice mail 语音信箱（留言）w heelchair ['hwi:l,t?ε?] 轮椅Unite 5aperitif [?,peri'ti:f] 开胃酒appetite ['?pitait] 食欲胃口broccoli ['br?k?li] 花椰菜cab 出租车taxicartoon 漫画chilli ['t?ili] 红辣椒cod [k?d] 鳕contact 接触联系contract n.合同婚约 v.感染收缩curry ['k?:ri] 咖喱粉咖喱饭菜delicious 美味的可口的d i ner 用餐者就餐者downtown 城镇中心区闹市区effective 有效的生效的Egypt 埃及entertain 娱乐招待款待escargot [eskɑ:'ɡ?u]（法）食用蜗牛snail 蜗牛factor 因素要素feature 容貌特色特色function 功能ferry 摆渡渡船渡口wharf [hw?:f] 码头full 饱的过量的goulash [ɡu:'lɑ:?, 'ɡu:l??] 菜炖牛肉grill 烤hairdresser 理发师美容师Hungarian 匈牙利语匈牙利的匈牙利人的匈牙利语的Iceland 冰岛income 收入收益所得India 印度l i ve 现况转播的现场的location 位置场所maid 女仆main course 主菜Mexico 墨西哥Moscow 莫斯科Netherlands 荷兰Norway 挪威occasion 场合时机paella [pɑ:'eljɑ:] 肉菜饭pate [peit]（法）馅饼pay day 发薪日porter 行李搬运工prawn [pr?:n] 对虾recommend 推荐salmon ['s?m?n] 鲑鱼大麻哈鱼San Francisco 旧金山seafood 海鲜snail 蜗牛soft drink 软饮料spaghetti [sp?'ɡeti] 意大利细面Spanish 西班牙语西班牙的西班牙人的starter 小菜steakhouse ['steikhaus] 牛排餐厅sushi 寿司tip 给小费小费trick 窍门trout [traut] 鲑鱼鳟tuna ['tju:n?] 金枪鱼vegetarian [,ved?i'tε?ri?n] 素食的waiting staff 服务人员Unit 6ambitious 有雄心的野心勃勃的at present 现在目前barg a in 便宜货brand 品牌calculat or计算器communication 交际交流compare 比较对照competitive 竞争的deal 交易department store 百货公司deposit 押金保证金存放diploma [di'pl?um?] 文凭毕业证书enthusiastic 热心的热情的expand 扩张发展expansion n.膨胀explore 探测探索explode 爆炸爆发feature 特征容貌特色Florida 佛罗里达州goods 商品货物guarantee 保证保证书保单in stock 库存存货incentive 动机刺激的s timulate 刺激激励insurance 保险interest-free无息的launch 投放市场leafl e t 宣传单license 执照许可证特许mail order 团购邮购manufacturer 制造商microwave oven ['?v?n]微波炉mileage ['mailid?] 英里数英里里程objective 目标客观的objection 反对缺陷缺点Paris 巴黎payment 支付支付的款项pension 养老金退休金permanent 永久的持久的timeless 永恒的不合时宜的不受时间影响的place an order 订货profit 利润益处得益retired 退休的sample 样品scheme [ski:m] 计划方案Santiago 圣地亚哥seller 卖着销售者卖方student’s union 大学生联谊会target market 目标市场thirsty 口渴的渴望的tone 音调音质语气trade fair 商品交易会trade price 批发价Unit 7appointment 约会bakery 面包店be off sick/be out sick 因病缺勤business manager 营业部经理celebrity [si'lebr?ti] 名人chairperson 主席complaint 抱怨牢骚creative 创造性的deadline 最终期限fashion 流行风尚fashion designer 时装设计师figure 数字intelligent 聪明的有才智的meatpacking 肉类加工业motivate 激发negoti a tion [ni,ɡ?u?i'ei??n, -si-] 商议谈判Oxford ['?ksf?d] 牛津partnership 合伙合股合伙企业personality 个性人格personnel 全体人员人事部门职员personal 个人的亲自的character 特征角色性格品质字符characteristic n.特征特色 adj.典型的特有的practical 实际的实用性的practiced 熟练的有经验的property developer 地产开发商punctual 准时的questio nn aire 调查表问卷reflect 反映inflect 弯曲改变使屈曲inject 注射注入reputation 名誉名声satisfied 满意的sociable 好交际的合群的staff 员工suppl i er 供应商vegetarian [,ved?i'tε?ri?n] 素食者warehouse 仓库货栈storehousezoom lens 变焦镜头Unit 8adviser [?d'vaiz?] 顾问指导老师consultant 顾问咨询者会诊医生Australia 澳大利亚bar 条棒beauty products 化妆品美容产品cosmetic [k?z'metik] 化妆品makeupbillion 十亿body language 身体语言手势语言Cari bb ean [,k?ri'bi:?n] 加勒比海地区catalogue 目录competit or竞争者cosmetics [k?z'metik] 化妆品deal with 安排处理declining [di'klain]逐步下降的emotion 情绪情感感情emotional 情绪的情感的易激动的感动人的establish 建立设立export 出口fair price 公平的价格hairdressing 理发美发美容inflation 通货膨胀夸张膨胀自命不凡market executive 市场主管market share 市场份额mass market 大众市场mature 成熟的ml（milliliter ['mili,li:t?] ）毫升negotiate [ni'ɡ?u?ieit, -si-] 讨论谈判协商New Zealand 新西兰niche [ni:?, nit?] 专门的niche market 专门市场Oceania 大洋洲outlet （尤指出售特定制造商或批发商的货物的）商店paperwork 文书工作ph armacy ['fɑ:m?si] 药房pie [pai] chart 饼形图profile 简介p rofitable 有利可图的purchase 买购买quarter 季季度s egment 部分片段节self-help books 自助手册shampoo 洗发精洗发香波single-lane road 单行道snack [sn?k] 小吃快餐target 瞄准把…作为目标video phones 可视电话Unit 9accessory 附加物Amster d am [,?mst?'d?m] 阿姆斯特丹a p proximately [?'pr?ksimit; ?'pr?ksimeit] 近约地大约client 顾客客户委托人component 成分组成的构成的corporate 公司的企业的currency 货币current 当前的现在的diesel [['di:z?l]] 柴油2 柴油机division 部门除法分割domestic 国内的家庭的exchange 兑换交换firm 公司formula ['f?:mjul?] 方案程式gardening 园艺general public 大众global 全世界的全球的i nnovative ['in?uveitiv] 创新的革新的institution 机构协会制度建立investment 投资loan 贷款luxury goods 奢侈品manufacture 制造加工marketing strategy ['str?tid?i]销售策略network 网络normally 正常地通常地particularly 尤其potential 潜能潜力property 财产所有物range 系列范围幅度 v.平行归类于漫游Rotterdam 鹿特丹（荷兰）souvenir 纪念品turnover 流通量营业额翻过来的workforce 劳动力Unit 10adaptable 能适应的可修改的适合的al t ernative [?:l't?:n?tiv] 可供选择的替代的Chicago 芝加哥competition 竞争竞赛crash 瘫痪坠毁distance learning 远程学习download 下载e-commer ce电子商务eco n omic s经济学engine 搜索引擎I．T 信息技术institute 学院协会 v.制定创立开始（调查）提起（诉讼）keyword 关键字launch 开始发行投放市场发射log on登录进入系统Managing Director [di'rekt?]（MD）总经理常务董事MBA（Master of Business Administration）工商硕士navigate 航行航海航空导航placement 放置布置project 规划项目工程psy c hology 心理学research 研究retailer ['ri:teil?] 零售商revenue ['rev?nju:, -nu:]收入国家收入收益税收review 检查回顾复习检讨schedule 计划日程安排v.安排 n.时间表计划表一览表timetable 时间表课程表时刻表search engine 搜索引擎surfer 冲浪者上网者tight 紧张的紧的密封的紧紧地彻底地web page 网页website 万维网的站点Unit 11adapt 适应agenda 议事日程议程agenda item 公司备忘录条款a nn ual general meeting（AGM）/annual meeting 年度股东大会annual leave 年假bun 小圆面包business suit 西装casual 非正式的随便的casual Friday 休息星期五chain [t?ein]连锁店commercial 商业广告商业的customs 关税dress code 着装规范embarrassing 令人为难的令人困窘的face-to-face 面对面的family name 姓fast-food 快餐first name 名字franchise ['fr?nt?aiz] 特许经营权franchi s ee 特许经营人总经销商image 像图像形象mayonnaise [,mei?'neiz]蛋黄酱Middle East 中东online 在线在线的open-order policy 开放政策Osaka [?u'sɑ:k?; '?:sɑ:kɑ:] 大阪procedure 步骤程序常规proceed 开始进行发生process v.处理加工 n.过程步骤方法public holiday 公共假期shift work 换班工作shut down 关闭style 风格surname ['s?:neim] 姓绰号别名给…起别名transfer 转移传递Yemen 也门yen 日元Unit 12advertising executive 广告部主管aerobics [,ei?'r?ubiks] 有氧运动air traffic controller 空中交管指挥员Barcelona [,bɑ:si'l?un?] 巴塞罗那candidate 候选人候补人应试者commission 委员会c ouncil 理事会会议委员会地方议会contract 合同婚约 v.感染订约收缩contribute 捐助捐献贡献起作用Curriculum Vitae（CV） [k?'rikjul?m'vaiti:] 简历curriculum 全部课程deadline 最后限期fashion mod el时装模特firefighter 消防人员HTML（Hypertext ['haip?tekst] Markup Language）超文本链接标示语言interview 面试leadership 领导能力memo ['mem?u] 备忘录metropolitan [,metr?'p?lit?n] 首都的都市的大城市的大城市人participant 参与者共享者Portuguese [,p?:tju'ɡi:z; -'ɡi:s] 葡萄牙人葡萄牙语葡萄牙的葡萄牙人的葡萄牙语的present 介绍描述reference 证明介绍信证明人参考涉及提及参考书目request 请求要求inquest n. 审讯；验尸；讯问require v. 要求；需要；命令Rio de Janeiro [,ri:?ud?d??'ni?r?u; -dei??'nε?-]里约热内卢sales conference 销售会议Sao Paul o 圣保罗（巴西）seminar ['seminɑ:] 研讨会skiing 滑雪运动滑雪术specialist 专家专家的专业的strength 强项长处力量力气兵力supplier 供应者供应商talented 有天赋的有才能的trade exhibition 贸易展览会vitae 个人简历。
67-21S-KK2C-EXXXXXXXX2936Z6-2T_V1.doc
© 2014, Everlight All Rights Reserved. Release Date : 24.Feb. 2014. Issue No:V1 3 Copyright Revision : No:DSE-0010837 1 Release Date:2014-02-27 09:44:29.0 Issue
SMD Low Power LED 67-21S/KK2C-EXXXXXXXX2936Z6/2T
Features
‧PLCC-2 package ‧Top view white LED High luminous intensity output Wide viewing angle Pb-free RoHS compliant IEC Binning
Absolute Maximum Ratings (TSoldering=25
Parameter Forward Current Peak Forward Current (Duty 1/10 @10ms) Power Dissipation Operating Temperature Storage Temperature Thermal Resistance (Junction / Soldering point) Junction Temperature Soldering Temperature
LifecyclePhase:
Expired Period: Forever
DATASHEET SMD Low Power LED
67-21S/KK2C-EXXXXXXXX2936Z6/2T Bin Range of Luminous Flux
Bin Code L8 L9 M3 M31 M4 M41 N3 N4
英语presentation范文商务
英语presentation范文商务全文共10篇示例，供读者参考篇1Hello everyone! Today I'm going to talk to you about business presentations. I know it sounds super boring, but trust me, it's actually really important and can be kinda fun too!First off, what even is a business presentation? Well, it's basically when you have to stand up in front of a bunch of people and talk about a project or idea or something like that. It can be a bit scary, but don't worry, I've got some tips to help you out!First tip: Be prepared! That means you should know your stuff before you start talking. Make sure you practice your presentation a bunch of times so you don't forget anything important. And don't forget to bring any props or visuals you might need.Second tip: Be confident! I know it can be nerve-wracking to speak in front of a group, but just remember, you're the expert on whatever you're talking about. So be bold and speak up!Third tip: Keep it simple! Don't make your presentation too complicated with big words or fancy jargon. Just speak in a way that everyone can understand, even if they're not experts in your field.Fourth tip: Engage your audience! Try to make your presentation interesting and interactive. Ask questions, show funny videos, or even do a little dance if it fits with your topic. Just keep everyone interested and paying attention.And finally, last tip: Practice, practice, practice! The more you practice your presentation, the more confident you'll be when it's showtime. So don't be afraid to rehearse in front of a mirror or with a friend to get some feedback.So there you have it, my friends. Business presentations might seem scary, but with these tips in mind, you'll rock it like a pro. Just remember to be prepared, confident, simple, engaging, and practice a bunch. Good luck!篇2Hello everyone! Today I am going to talk about business presentations in English. A business presentation is when you talk about a topic related to your work to a group of people. It could be your boss, your clients, or your colleagues. It'simportant to prepare well for a business presentation so you can communicate your ideas clearly and impress your audience.First, you need to choose a topic for your presentation. It could be a project you have been working on, a new idea you have, or a report of your team's progress. Make sure your topic is interesting and relevant to your audience.Next, you need to create your presentation slides. You can use PowerPoint, Keynote, or any other presentation software. Keep your slides simple and organized. Use bullet points, images, and graphs to help convey your message. Practice your presentation several times to make sure you are comfortable with the content and timing.On the day of the presentation, dress professionally and arrive early. Greet your audience with a smile and start your presentation confidently. Speak clearly and at a moderate pace. Use gestures and eye contact to engage your audience. Don't forget to ask for feedback and answer any questions they may have.In conclusion, a business presentation is a great opportunity to showcase your skills and expertise. By preparing well and delivering your presentation with confidence, you can impressyour audience and achieve your business goals. Good luck with your next presentation! Thank you for listening!篇3Good morning everyone! Today I'm gonna talk to you about business presentations in English. It might sound a bit boring, but trust me, it's actually super important and can help you a lot in the future. So, let's get started!First off, when you're giving a business presentation in English, it's really important to be clear and confident. Make sure you speak clearly and loud enough for everyone to hear you. And don't forget to make eye contact with your audience – it shows that you're engaged and confident.Another thing to remember is to use simple language. Don't try to sound too fancy or use words that you don't understand. Keep it simple and to the point so that everyone can understand what you're talking about.And of course, practice makes perfect! Before your presentation, make sure you practice a few times so that you feel comfortable and confident. You can even practice in front of a mirror or with a friend to get feedback.Lastly, don't be afraid to ask for help if you need it. If you're not sure about something or need help with your presentation, don't hesitate to ask a teacher or a colleague for help.In conclusion, giving a business presentation in English might seem daunting, but with practice and confidence, you can do it! Remember to speak clearly, use simple language, practice before the presentation, and ask for help if needed. Good luck!篇4Hello everyone, my name is Lily and today I'm going to talk about business presentations in English.First, let's learn about what a business presentation is. It's when you talk to a group of people about a topic related to your work. You might use slides or pictures to help explain your ideas.Next, I want to give some tips on how to give a great business presentation. Firstly, make sure you practice what you are going to say. This will help you feel more confident and remember your points. Also, speak clearly and not too fast so that everyone can understand you.Another important thing to remember is to make eye contact with your audience. This shows that you are confident and interested in what you are talking about.Finally, don't forget to ask for questions at the end of your presentation. This gives the audience a chance to clarify anything they didn't understand.In conclusion, giving a business presentation in English can be a little bit scary, but if you prepare well and follow these tips, you can do a great job. Thank you for listening!篇5Hello everyone, my name is Jason and today I'm going to talk about business presentations in a fun and easy way. Are you ready? Let's get started!First of all, what is a business presentation? Well, it's like when you have to stand in front of a group of people and talk about something important. It could be a project you've been working on, a new product you want to sell, or just some ideas you have.When you're preparing for a presentation, it's important to know your audience. Who are you talking to? Are they experts inyour field or do they need more basic information? You have to make sure you use the right language and examples so they can understand you.Next, you need to organize your presentation. You can use slides, posters, or just talk. But whatever you do, make sure it's clear and easy to follow. And practice, practice, practice! That way you won't get nervous and forget what you want to say.During the presentation, remember to speak loudly and clearly. And don't forget to smile! It will make you look more confident and help your audience feel more comfortable.Finally, be ready for questions. Your audience might have some things they don't understand or want more information on. Just be honest and try to help them as best as you can.So there you have it, a quick and easy guide to business presentations. I hope you learned something today. Thanks for listening!篇6Hello everyone! Today I'm going to talk about business presentations in a fun and easy way. So, let's get started!First of all, what is a business presentation? It's when you show and talk about your ideas, products, or services to other people in a clear and organized way. It's like giving ashow-and-tell but for grown-ups!Now, how do you make a good business presentation? Well, here are some tips:1. Know your audience: It's important to know who you're talking to so you can customize your presentation to their interests and needs.2. Have a clear structure: Start with an introduction, then talk about your main points in the middle, and end with a strong conclusion.3. Use visuals: Pictures, graphs, and charts can help people understand your information better.4. Practice, practice, practice: The more you practice your presentation, the more confident you'll be when you're presenting.5. Be enthusiastic: Show your passion for the topic and people will be more likely to listen and remember what you said.Lastly, remember to be yourself and have fun during your presentation. It's a great way to share your ideas and connect with others.That's all for today! I hope you learned something new about business presentations. Thank you for listening!篇7Hello everyone, my name is Timmy and today I'm going to talk to you about business presentations in English.First of all, what is a business presentation? Well, it's basically a way to show information to a group of people using slides, pictures, and sometimes even videos. It can be about a project, a product, or even just an idea.When you're giving a business presentation, it's important to be prepared. You should know your topic well and practice what you're going to say. It helps to make a outline or script to follow so you don't forget anything important.Next, you have to think about your audience. Who are you presenting to? What do they need to know? You should tailor your presentation to make sure they understand and are interested in what you're saying.Visual aids are also important in a business presentation. They can help to make your points more clear and keep your audience engaged. Just make sure not to put too much text on your slides - keep it simple and easy to understand.Finally, you should practice your presentation before you give it. This will help you feel more confident and comfortable when you're in front of your audience. And remember, it's okay to make mistakes - just keep going and try your best.So, that's it for my presentation on business presentations in English. I hope you found it helpful and remember - practice makes perfect! Thank you for listening.篇8Hello everyone! My topic today is "How to do a Business Presentation" in a fun and easy way. Let's get started!First, you need to know your audience. Are they big bosses or coworkers? Make sure to speak in a way that they can understand and relate to. Use simple words and avoid jargon.Next, you need to have a clear structure for your presentation. Start with an introduction, then the main points,and end with a conclusion. You can use slides or props to make it more interesting.Practice, practice, practice! Make sure you know your material well and can speak confidently. You can even practice in front of a mirror or with a friend to get feedback.Remember to make eye contact with your audience and use gestures to keep them engaged. Don't just read off of your slides, but talk to them like you're having a conversation.Finally, be prepared for questions. Think about what they might ask and have answers ready. And don't be afraid to say "I don't know", it's better to be honest than to make up an answer.With these tips, you'll be able to do a great business presentation that will impress your audience. Good luck! Thank you for listening!篇9Title: Let's Talk About Business!Hey everyone, have you ever heard of business? Business is when people sell things or provide services to make money. Today, I want to talk to you about business in a fun and easy way.First, let's talk about different types of business. There are many kinds of businesses, like stores where you can buy toys or clothes, restaurants where you can eat yummy food, and even online stores where you can buy things on the computer!Next, let's talk about why business is important. Business helps people get things they need or want. It also creates jobs for people to work and earn money. Without business, we wouldn't have all the things we enjoy in our daily lives.Now, let's talk about some famous businesses. Have you heard of companies like Apple, Nike, or McDonald's? These are all big businesses that make a lot of money selling things to people all over the world.Lastly, let's talk about how you can start your own business. If you have a good idea or a talent, you can start your own business! Maybe you like drawing, so you can sell your artwork. Or maybe you're good at baking, so you can start a bakery. The possibilities are endless!In conclusion, business is a fun and exciting world where you can make money doing what you love. So let's all work hard, be creative, and maybe one day, we can start our own successful businesses too. Thank you for listening!篇10Hello everyone, my name is Tim and today I am going to talk about business presentations in a fun and simple way! So, what is a business presentation? A business presentation is when you talk to people about a topic related to your work or company. It is like telling a story to your friends, but with more serious stuff.First, let's talk about the importance of a business presentation. A presentation can help you share your ideas with others, teach them something new, or persuade them to do something. It is a great way to communicate with your colleagues, clients, or even your boss. Plus, it can help you build your confidence and improve your public speaking skills.Now, let's move on to how to make a good business presentation. First, you need to know your audience. Are they experts in the topic or beginners? Are they old or young? This will help you choose the right words and level of detail for your presentation. Then, you need to plan your presentation. Make a list of key points you want to talk about and organize them in a logical way. Practice your presentation several times to make sure you are confident and clear when you speak.When it's time to present, remember to be yourself and have fun! Speak slowly and clearly, use simple language, and make eye contact with your audience. You can also use visual aids like slides or videos to make your presentation more interesting. And don't forget to ask for feedback after your presentation so you can improve for next time.In conclusion, business presentations are a great way to share your ideas and communicate with others. With some practice and preparation, you can become a pro at giving presentations. So, next time you have to give a presentation, remember these tips and rock the stage! Thank you for listening, and I hope you have a great day!。
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交流伺服电机和滚珠丝杠驱动各轴
K-P36/48 Machine Details K-P36/48 机床详细资料
Grinding spindle 磨削主轴
• Variable spindlespeed 45-4.800 min-1 变速主轴45-4.800 RPM • Spindlepower 4.5 kW from 1.500 min-1
mm mm mm no. mm kg
1000 x 300 600 x 300 19 1 x 14H7 950 500
1200 x 400 800 x 400 19 1 x 14H7 950 700
mm/min m/s² mm
30 - 30000 1 0,001
30 - 30000 1 0,001
mm/min m/s² mm
• Special developed Grinding & Dressing cycles 专门设计的磨削&修整循环 • Buffering of all important parameters 参数缓冲区储存 • Available in Chinese, English and German language version 有中文，英文和德文版 • Including electrical Handwheel for all axis 包括可控制各轴的电子手轮
4000 1 0,001
4000 1 0,001
mm/min m/s² mm
4000 1 0,001
4000 1 0,001
K-P36/48 Machine Details K-P36/48 机床详细资料
Machine accuracy 机床精度
According to Koerber Schleifring-China Quality standard 根据柯尔柏斯来福临中国质量标准 Much higher than DIN 8632 高于DIN8632质量标准
K-P36/48 Machine Details K-P36/48 机床详细资料
Machine Construction 机床机构
• FEM calculation of the machine structure to guarantee highest resistance against torsion- and flexuosity forces 机床机构的有限元计算，cast iron elements 双壁铸铁组件 • Big interface surfaces between machinebed and column to guarantee highest stability 床身和立柱接触面大，保证最大的稳定性。 • Proper designed pre-loaded roller guideways with maximum distance to decrease the torsion forces 预加负载滚动导轨的恰当设计，减少扭力。 • Crosstable design for best cutting force intake 十字滑台设计更好地吸收磨削力 • Crosstable with fully support on the complete traverse path 工作台整个行程内均有支撑 • AC-Servomotors and ballscrews in all axis
主轴功率4.5千瓦，自1500RPM起。
• Cuttingspeed 35 m/s 切削速度35米/秒 • Max. Grinding wheel Ø 300x50x76.2 mm 砂轮最大直径300x50x76.2 毫米 • 3 Phase AC-Servomotor
3 相交流伺服电机
• 2x2 Rollerbearings with grease permanent lubrication 2X2 滚动轴承，油脂润滑。 • Chipprotection with air seal 磨削防护：空气密封 • Spindle cone 1:5.696 主轴锥度1:5.696 • Plug-In system for easy change 插入式安装，便于更换。
K-P36/48 Machine Details K-P36/48 机床详细资料
Control System 控制系统
• Based on SIEMENS 802 D 基于西门子802D • 10.4“ TFT Colour Display with backlight
10.4‘TFT 彩色显示屏，背后发光照明。
Cycles 循环
• Flatdressing with automatic compensation 可自动补偿的直修整 • Stock removal grinding 按磨削余量设定磨削的功能 • Reciprocal Plunge grinding
往复切入磨削
• Reciprocal Flat grinding – continuous feed 连续进给往复平面磨削 • Reciprocal Flat grinding – intermittent feed 间歇进给平面磨削 • 3 Shift grinding automatic including dressing
cycles (
)
3步骤自动磨削程序，包括修整循环。
K-P36/48 Machine Details K-P36/48 机床详细资料
Control Menus (Examples) 控制菜单（实例）
Main menu 主菜单
Grinding wheel managment 砂轮管理
K-P36/48 Machine Details K-P36/48 机床详细资料
K-P36/48 Machine Details K-P36/48 机床详细资料
SCHLEIFRING K-P36/48
斯来福临 K-P36/48
K-P36/48 Machine Details K-P36/48 机床详细资料
Basic machine details 机床基本信息
• Support construction with 3 linear axis 滑鞍（拖板）式结构，三轴运动。 • Crosstable, for movement in X-/Z-Axis 十字滑台X轴及Z轴运动 • All components made in cast iron 所有组件铸铁制造 • Pre-loaded roller guideways 预加负载的滚动导轨 • AC-Servomotors and ballscrews in all axis 交流伺服电机和滚珠丝杠驱动各轴 • Incremental encodersystems in all axis 各轴采用增量式编码器 • Semiclosed enclosure with sliding door 半封闭罩壳，带滑动门。 • Coolant nozzle on the right side of grinding wheel 砂轮右侧装有冷却喷嘴 • Required space (wide x depth) K-P36:3.0x2.8m / K-P48:3.2x3.0m 占地面积（宽X高）K-P36:3.0x2.8米 / K-P48:3.2x3.0米 • Machine weight (incl. E-cabinet) appr. 3200 kg 机床重量（包括电器柜）：约3200 公斤
K-P36/48 Machine Details K-P36/48 机床详细资料
K-P36 Working Area X-Traverse Path Z-Traverse Path Y-Traverse Path Distance Working Table - Spindle Center X-Axis Clamping Area max. Magnetic Chuck size Pol distance (cross) Magnetic Force: Adjustable in 8 steps Clamping Slot Table Height above floor Table Load max. (including magnetic chuck) Guideway System: Preloaded stick slip free (4 balls) Axis drive: Ball threated spindle, AC-Motor Feedrate max. Acceleration max. Position Measuring System: Incremental Encoder Increment min. Z-Axis Guideway System: Preloaded stick slip free (4 balls) Axis drive: Ball threated spindle, AC-Motor Feedrate max. Acceleration max. Position Measuring System: Incremental Encoder Increment min. Y-Axis Guideway System: Preloaded stick slip free (4 balls) Axis drive: Ball threated spindle, AC-Motor Feedrate max. Acceleration max. Position Measuring System: Incremental Encoder Increment min. 加工区域 X轴行程 Z轴行程 Y轴行程 主轴中心距工作台面的距离 X轴 最大装夹面积 电磁工作台尺寸 电极间距 夹紧力调解范围: 8档可调 夹紧槽 工作台面距地面的距离 工作台承重(包括磁台重量) 导轨系统: 预加负荷、无磨损(4球型) 驱动轴: 交流电机驱动的滚珠丝杠 最大进给率 最大加速度 位置测量系统: 增量式编码器 最小进给量 Z轴 导轨系统: 预加负荷、无磨损(4球型) 驱动轴: 交流电机驱动的滚珠丝杠 最大进给率 最大加速度 位置测量系统: 增量式编码器 最小进给量 Y轴 导轨系统: 预加负荷、无磨损(4球型) 驱动轴: 交流电机驱动的滚珠丝杠 最大进给率 最大加速度 位置测量系统: 增量式编码器 最小进给量 mm mm mm mm 700 280 450 125 - 575 K-P48 900 360 450 125 - 575