chapter 8 collection
coggraphiccollection转icogrecord-概述说明以及解释
coggraphiccollection转icogrecord-概述说明以及解释1.引言1.1 概述概述部分的内容可以包括对整篇文章的背景和主题进行简要介绍，让读者了解这篇长文的写作背景和目的。
在本文中，我们将讨论CogGraphicCollection转ICogRecord的过程。
CogGraphicCollection是一种用于存储和处理图像数据的集合类，而ICogRecord是一种用于表示机器视觉算法的接口。
本文的目的是介绍如何将CogGraphicCollection转换为ICogRecord，为读者提供一个清晰的转换过程并解释其中的原理和步骤。
通过将图像数据集合转换为机器视觉算法接口，我们可以更方便地使用各种图像处理和分析算法，实现更强大的图像识别和分析功能。
在正文部分，我们将首先对CogGraphicCollection进行详细介绍，包括其结构和特点。
然后，我们将逐步介绍CogGraphicCollection到ICogRecord的转换过程，包括必要的数据处理和转换步骤。
在展示转换过程的同时，我们还将详细解释转换涉及的算法和原理，让读者能够更全面地理解转换的意义和实现方式。
最后，在结论部分，我们将对整篇文章进行总结并展望未来的研究方向。
总结部分将回顾本文介绍的CogGraphicCollection转ICogRecord 的过程，并强调这一转换对于提升图像处理和分析能力的重要性。
展望部分将提出一些可能的扩展和改进方向，鼓励读者继续深入研究和探索这一领域的前沿问题。
通过阅读本文，读者将能够全面了解CogGraphicCollection转ICogRecord的过程，并了解将图像数据集合转换为机器视觉算法接口的重要性和应用前景。
这将为读者在图像处理和分析领域的研究和开发提供有益的参考和指导。
1.2文章结构文章结构部分的内容应该包括对整篇文章的组织和安排进行描述。
具体而言，可以从以下几个方面进行叙述：1.2 文章结构本文将按照以下结构进行叙述：引言部分（Chapter 1）将对整篇文章进行概述，并明确文章的目的和意义。
国际结算作业一答案
支票
本票
支付条款
付款命令
付款命令
付款的承诺
主要参与方
3个基本当事人
3个基本当事人
2个基本当事人
期限
即期或远期
即期
即期或远期
第一责任人
出票人(承兑前)，承兑人(承兑后)
出票人
出票人
受票人
贸易对象，银行
银
一张
一张
特殊票据行为
承兑
划线
a)What’s the criteria for recourse, and explain it with an example.什么是票据的追索（recourse）行为？其追索条件是什么？请举例说明。
PaymentGuaranteed
For account ofFrench Issuing Bank
Signed by:JackZhang,
ForCiti Bank,ParisBranch
Date on29 Feb.,2008
Good asavail
d)贴现Discount:假设汇票20天后贴现给第三家银行The French Discount Bank,贴现年利率6%,请问贴现后的净现值是多少？
4）、追索金额：包括被拒付的票据金额、票据金额自到期日至付款日的利息、取得有关拒绝证明和发出通知书的费用。
b)What’s guarantee? What’s the responsibility of a guarantor?什么是票据的保证（guarantee/aval）行为？保证人的权利和义务是什么？
Question:Please draw a demand draft to make remittance by D/D.空白银行汇票如下
计算机组成与结构体系英文课件：Chapter 8 – The Memory System - 1
Big-endian assignment
Little-endian assignment
The Memory System Overview (8)
Memory Locations and Addresses (ctd.)
Little-endian Assignment (ctd.)
Note: In both cases, byte addresses 0, 4, 8, …, are taken as the addresses of successive words in the memory and are the addresses used when specifying memory operations for words.
Internal Memory (Primary Storage)
Internal to the system, directly accessible by the processor.
Example: Main Memory, Cache, Processor Registers
External Memory (Secondary Storage)
External to the system, accessible by the processor via an I/O module.
日本食品卫生法(日-英文版)
食品衛生法Food Sanitation Act（昭和二十二年十二月二十四日法律第二百三十三号）(Act No. 233 of December 24, 1947)第一章総則Chapter I General Provisions第二章食品及び添加物Chapter II Food and Additives第三章器具及び容器包装Chapter III Apparatus and Containers and Packaging第四章表示及び広告Chapter IV Labeling and Advertising第五章食品添加物公定書Chapter V Japanese Standards of Food Additives第六章監視指導指針及び計画Chapter VI Guidelines and Plans for Monitoring and Guidance第七章検査Chapter VII Inspections第八章登録検査機関Chapter VIII Registered Conformity Assessment Bodies第九章営業Chapter IX Business第十章雑則Chapter X Miscellaneous Provisions第十一章罰則Chapter XI Penal Provisions附則Supplementary Provisions第一章総則Chapter I General Provisions第一条この法律は、食品の安全性の確保のために公衆衛生の見地から必要な規制その他の措置を講ずることにより、飲食に起因する衛生上の危害の発生を防止し、もつて国民の健康の保護を図ることを目的とする。
Article 1 The purpose of this Act is to prevent the sanitation hazards resulting from eating and drinking by enforcing the regulations and other measures necessary, from the viewpoint of public health, to ensure foodsafety and thereby to protect citizens' good health.第二条国、都道府県、地域保健法（昭和二十二年法律第百一号）第五条第一項の規定に基づく政令で定める市（以下「保健所を設置する市」という。
Dairy Processing Handbook index
Measuring equipment42 Measuring techniques43 Pressure drop calculations44 Circular ducts44 Rectangular ducts44 Chapter 4Micro-organisms45 Some milestones ofmicrobiological history45 Classification: Protista46 Biotechnology46 Bacteria47 Morphology of bacteria47 Shape of bacteria47 Size of bacteria47 Cell structure of bacteria47 Mobility of bacteria48 Spore formation and capsule formation48 Conditions for growth of bacteria48 Nutrients48Passage of matter through thecytoplasmic membrane49Temperature49Classificationby temperature preference50Moisture50Oxygen50Light51Osmotic pressure51pH – acidity/alkalinity51 Reproduction of bacteria51Rate of reproduction51Growth curve of bacteria51 Biochemical activity52 Breakdown of carbohydrates52 Breakdown of protein53 Breakdown of fat53 Breakdown of lecithin53 Pigment and colour production53 Mucus production54 Odour production54 Reducing power54 Disease production (T oxins)54 Enumeration of bacteria54 Identification and classification of bacteria55 Bacteria in milk55 Infection at the farm55 Bacteria count in milk55 Principal bacteria in milk56 Lactic acid bacteria56 Coliform bacteria57 Butyric acid bacteria57 Propionic acid bacteria58 Putrefaction bacteria58 Fungi59 Yeasts59 Reproduction of yeast59 Conditions for the growth of yeast60Nutrients60Moisture60Acidity60Temperature60Oxygen60 Classification of yeasts60 Importance of yeast60 Moulds61 Reproduction of moulds61 Metabolism of moulds61 External factors affectingthe growth of moulds61Moisture61Water activity (aw)61 Oxygen61Temperature61Acidity61 Importance of moulds in the dairy62 Penicillium62 Milk mould62 Bacteriophages62 Structure of bacteriophages62 Reproduction of phages63 Concluding notes63Chapter 5Collection and reception of milk65 Keeping the milk cool66 Design of farm dairy premises66 Delivery to the dairy66 Churn collection66 Bulk collection67 Testing milk for quality67 Taste and smell68 Cleaning checks68 Sediment tests68 Hygiene or Resazurin tests68 Somatic cell count68 Bacteria count68 Protein content68 Fat content68 Freezing point68 Milk reception69 Churn reception69 Tanker reception69Measuring by volume69Measuring by weight70 Tanker cleaning71 Chilling the incoming milk71 Raw milk storage71 Agitation in silo tanks71 Tank temperature indication71 Level indication71 Low-level protection72 Overflow protection72 Empty tank indication72Chapter 6Building-blocks of dairy processing73 Chapter 6.1Heat exchangers75 The purposes of heat treatment75 Time/temperature combination76 Limiting factors for heat treatment76Thermisation76LTLT pasteurisation77HTST pasteurisation77Milk77Cream and cultured products77Ultra pasteurisation77UHT treatment78Sterilisation78Preheating78Heat transfer processes in the dairy78Heating78Cooling78Regenerative heating and cooling79 Heat transfer theory79 Heat transfer principles79Direct heating79Indirect heating80 The heat exchanger80Dimensioning data for a heat exchanger80Product flow rate81Physical properties of the liquids81Temperature program81Temperature change81Logarithmic mean temperaturedifference (LMTD)82Countercurrent flow82Concurrent flow82Overall heat transfer coefficient82Permitted pressure drops82Viscosity83Shape and thickness of the partition83Material of the partition83Precence of fouling matter83Cleanability requirement84Running time requirement84Regeneration85 Holding85Calculation of holding time85 Different types of heat exchangers86 Plate heat exchangers86Flow patterns87 Tubular heat exchangers87Multi/mono channel87Multi/mono tube88 Scraped-surface heat exchanger88Chapter 6.2Centrifugal separatorsand milk fat standardisation91 Centrifugal separators91 Some historical data91 Sedimentation by gravity92 Requirements for sedimentation92 How does sedimentation work?92Density92Sedimentation and flotation velocity93Flotation velocity of a fat globule93 Batch separation by gravity94 Continuous separation by gravity94 Baffles increase the capacity94 Continuous separation of a solid phaseand two liquid phases95 Separation by centrifugal force95 Sedimentation velocity95 Flotation velocity of a fat globule96 Continuous centrifugal separation of solidparticles – Clarification96 Separation channels96 The limit particle97 Continuous centrifugal separation of milk97 Clarification97 Separation97 Skimming efficiency98 Fat content of cream98 Solids ejection99 Basic design of the centrifugal separator99 Semi-open design99Paring disc99 Hermetic design100 Control of the fat content in cream101 Paring disc separator101 Cream flow meter101 Hermetic separator101 Differences in outlet performance ofhermetic and paring-disc separators102 The discharge system102Production and CIP102Discharge103 Drive units103 Standardisation of fat content in milk and cream104 Principle calculation methods for mixing ofproducts104 Principle of standardisation104 Direct in-line standardisation105 Cream fat control system106 Cascade control106 Fat control by density measurement107 Flow transmitter107 Flow control valves for creamand skimmilk108 Control circuit for remixing of cream108 The complete direct standardisation line109 Some options for fat standardisation110 The Bactofuge110 Decanter centrifuges111 The function of the decanter centrifuge111 Solids discharge112 Liquid discharge (open)112Liquid discharge (pressurised)112 Continuous process112 Principal components112 The bowl112 The conveyor113 The gearbox113 Frame and vessel113 Chapter 6.3Homogenisers115 The technology behind disruption offat globules115 Process requirements115 Flow characteristics116 Homogenisation theories116 Single-stage and two-stagehomogenisation116 Effect of homogenisation116 The homogeniser117 The high-pressure pump117 The homogenisation device118 Homogenisation efficiency118 Analytical methods119Studies of creaming rate119Size distribution analysis119 Energy consumption and influence ontemperature120 The homogeniser in a processing line121 Full stream homogenisation121 Partial homogenisation121 Health aspects of homogenisedmilk products122 Chapter 6.4Membrane filters123 Definitions123 Membrane technology123 Principles of membrane separation125 Filtration modules126Plate and frame design126Tubular design – polymers126Tubular design – ceramic126Spiral-wound design127Hollow-fibre design128 Separation limits for membranes129 Material transport through the membrane129 Pressure conditions130 Principles of plant designs130 Batch production131 Continuous production131 Processing temperature in membranefiltration applications132 Chapter 6.5Evaporators133 Removal of water133 Evaporation133 Evaporator design133Circulation evaporators134 Falling film evaporators134Tubular type evaporator135Plate type evaporator135Multiple-effect evaporation136Thermocompression137Evaporation efficiency137Mechanical vapour compression138 Chapter 6.6Deaerators139 Air and gases in milk139 Further air admixture139 Air elimination at collection140 Milk reception140 Vacuum treatment140 Deaeration in the milk treatment line141 Chapter 6.7Pumps143 Pumping demands143 Suction line144 Delivery line144 Cavitation144 Pump chart144 Head (pressure)145 NPSH (Net Positive Suction Head)145 Shaft seals145 Single mechanical seal146 Flushed shaft seal146Material for shaft seals146 Centrifugal pumps146 Pumping principle146 Centrifugal pump applications147 Flow control147Throttling147Reducing impeller diameter147Speed control148Pumps for 60 Hz148 Head and pressure148Density148Viscosity149 Liquid-ring pumps149 Applications149 Positive displacement pumps149 Pumping principle149 Flow control150Pipe dimensions and lengths150 Lobe-rotor pumps150Applications150 Eccentric-screw pumps150 Piston pumps150 Diaphragm pumps151Working principle151 Peristaltic pumps (hose pumps)151Chapter 6.8Pipes, valves and fittings153 The pipe system153 Connections153 Special pipe fittings154Sampling devices154 Valves154 Mixproof valve systems154 Shut-off and change-over valves155 Seat valves155 Butterfly valves156Manual control156Automatic control156 Mixproof valves157 Position indication and control158 Position indication only158The ultimate control158 Check valves158 Control valves158 Valve systems160 Pipe supports160 Chapter 6.9Tanks161 Storage tanks161 Silo tanks161 Intermediate storage tanks162 Mixing tanks162 Process tanks162 Balance tank162 Chapter 6.10Process control165 Automation165 What is automation?165 Logic166 Why do we need automatic process control?166 What are the control tasks?167Digital control167Analog control168Monitoring168Management Information168 What decides the level of automation?169Role of the operator169Colour graphic VDU169Printer terminal169Local operator units169 How does the control system work?170 The programmable control system170 Demands on a control system171 Extending a control system171 Simple programming language171 Efficient electronic solutions171 Examples of control systems172 The small Programmable LogicController172 Decentralised process control172 Total integrated plant control173Chapter 6.11Service systems175 Prerequisites for dairy processing175 Water supply equipment175 Water treatment176 Piping system design177 Heat production177 Steam production178 Steam boilers178 Collecting the condensate179 Other equipment179 The steam piping system179 Refrigeration180 The principle of refrigeration180 How refrigeration works180 The evaporator181 The compressor182 The condenser182 Other equipment183 Production of compressed air183 Demands on compressed air183 The compressed-air installation184 Air drying184 Pipe system185 Electric power185 High voltage switchgear185 Power transformer186 Low voltage switchgear186 Generating set187 Motor control centres, MCC187 Chapter 7Designing a process line189 Process design considerations190 Some legal requirements190 Equipment required191 Choice of equipment191 Silo tanks191 Plate heat exchanger192 Hot water heating systems192 Temperature control193 Holding193 Pasteurisation control193 Pasteuriser cooling system193 Booster pump to prevent reinfection193 The complete pasteuriser194 Balance tank194 Feed pump194 Flow controller195 Regenerative preheating195 Pasteurisation195 Flow diversion195 Cooling195 Centrifugal clarifier196 Design of piping system196 Laminar and turbulent flows196 Flow resistance196 Pressure drop197 Process control equipment198Transmitters 198Controllers199The regulating device200Automatic temperature control 200Chapter 8Pasteurised milk products201Processing of pasteurised market milk 202Standardisation 204Pasteurisation 204Homogenisation204Determining homogenisation efficiency 205Quality maintenance of pasteurised milk 205Shelf life of pasteurised milk 206“ESL” milk207Production of cream 207Whipping cream207The whipping method208The whipping-cream production line 209The Scania method 209Half and coffee cream 211Packaging213Chapter 9Long life milk215Raw material quality 216Sterilising efficiency 216Logarithmic reduction of spores 216Q 10 value 217F 0 value 218B * and C *values 218“The fastest particle”218Commercial sterility 218Chemical and bacteriological changes at high heat treatment 219Shelf life 220Nutritional aspects 220Production of long life milk 221In-container sterilisation 221Batch processing 221Continuous processing 222Hydrostatic vertical steriliser 222Horizontal steriliser 222UHT treatment 223The UHT processes 223Development of UHT 223UHT plants 224Various UHT systems 224General UHT operating phases 224Pre-sterilisation 224Production 225Aseptic intermediate cleaning 225CIP 225Direct UHT plant based on steam injection and plate heat exchanger 225Direct UHT plant based on steam injection and tubular heat exchanger 226Direct UHT plant based on steam infusion 227Indirect UHT plant based onplate heat exchangers 227Split heating228Indirect UHT plant based on tubular heat exchangers228Indirect UHT plant based on scraped surface heat exchangers 229Aseptic tank230Aseptic packaging 231UHT pilot plants231Chapter 10Cultures and starter manufacture233Stages of propagation 235Process technology 236Stages in the process236Heat treatment of the medium 237Cooling to inoculation temperature 237Inoculation 237Incubation237Cooling the culture 238Preservation of starters239Manufacture of cultures under aseptic conditions 239Bulk starter tanks240Chapter 11Cultured milk products241A legend242General requirements for cultured milk production 242Yoghurt243Flavoured yoghurt243Factors affecting the quality of yoghurt 244Choice of milk244Milk standardisation 244Fat244Dry matter (DM) content 244Milk additives245Sugar or sweetener 245Stabilisers 245Deaeration245Homogenisation 246Heat treatment 246Choice of culture 246Culture preparation 246Plant design 247Production lines 247Evaporation 247Homogenisation 248Pasteurisation 248Cooling the milk248Design of the yoghurt plant 249Stirred yoghurt249Cooling the coagulum 250Flavouring 250Packing 251Plant design 251Set yoghurt251Flavouring/Packaging251An alternative production system252 Flavouring/Packing252 Incubation and cooling253Incubation253Cooling253 Drinking yoghurt254 Long-life yoghurt254 Production under aseptic conditions254“Clean Room” production conditions255Heat treatment of yoghurt255 Frozen yoghurt255 Production of yoghurt mix256Hard-frozen yoghurt257Distribution257 Concentrated yoghurt257 Kefir257 Raw materials258 Production of starter culture258 Production of kefir258Fat standardisation259Homogenisation259Heat treatment259Inoculation259Incubation259The acidulation stage259The ripening stage259Cooling259 Alternative kefir production259 Cultured cream260 Production260Homogenisation260Heat treatment260Inoculation and packing260 Buttermilk261 Fermented buttermilk261 Recent developments in cultured milk products261 Chapter 12Butter and dairy spreads263 Definitions264 Butter265 Sweet and cultured (sour) cream butter266 Buttermaking266The raw material268Pasteurisation268Vacuum deaeration269 Bacterial souring269Culture preparation269Souring of the cream270 Temperature treatment270Butterfat crystallisation270Treatment of hard fat271Treatment of medium-hard fat272Treatment of very soft fat272 Churning272 Batch production272Butter formation272Churning recovery273Working273Vacuum working273 Continuous production273The manufacturing process273 New trends and possibilities foryellow fat products275 Bregott275 Lätt & Lagom275 The TetraBlend process275 The process line276 Packaging277 Cold storage277 Experimental buttermaking methods277 Chapter 13Anhydrous Milk Fat (AMF) (Butteroil)279 AMF characteristics280 Production of AMF281 Principles of production281 Manufacture of AMF from cream281 Manufacture of AMF from butter282 AMF refining283Polishing284Neutralisation284Fractionation284Decholesterolisation285 Packaging285 Chapter 14Cheese287 Tradition and basic knowledge287 T erminology for classification of cheese288 Definitions288 Classification of cheese288 Cheese production – general procedures forhard and semi-hard cheese289 Milk treatment prior to cheesemaking290 Milk collection291 Heat treatment andmechanical reduction of bacteria291 Thermisation291 Pasteurisation292 Mechanical reduction of bacteria293Bactofugation293Process alternatives293Microfiltration295 Standardisation296 Additives in cheesemilk296Starter296Disturbances in cultures297Calcium chloride (CaCl2)297 Carbon dioxide (CO2)297 Saltpetre (NaNO3or KNO3)298 Colouring agents298Rennet298Substitutes for animal rennet299Other enzymatic systems299 Cheesemaking modes299 Curd production299 Milk treatment299 Starter addition300 Additives and renneting300Cutting the coagulum301 Pre-stirring301 Pre-drainage of whey302 Heating/cooking/scalding302 Final stirring303 Final removal of whey andprinciples of curd handling303 Cheese with granular texture303 Round-eyed cheese303 Pre-pressing vats304 Continuous pre-pressing system304 Closed texture cheese305 Mechanised cheddaring machine306 Final treatment of curd307 Pressing307 Trolley table pressing307 Autofeed tunnel press307 Conveyor press308 The Block Former system308 Cooking and stretching ofPasta Filata types of cheese308 Moulding309 Salting309 Salting modes309Dry salting309Brine salting310Shallow or surface brining310Deep brining311Rack brining system311Some notes about the preparation of brine312Salt penetration in cheese312Brine treatment313 Ripening and storage of cheese314 Ripening (curing)314The lactose decomposition314The protein decomposition314 Storage315 Storage conditions315 Methods of air conditioning316 Storage layout and space requirements316 Processing lines for hard and semi-hard cheese317 Hard types of cheese317 Processing line for Emmenthal cheese317 Processing line for Cheddar cheese318 Semi-hard types of cheese318 Processing line for Gouda cheese318 Processing line for Tilsiter cheese319 Processing line for Mozzarella cheese320 Semi-hard, semi-soft and soft types of cheese321 Semi-hard and semi-soft cheese321 Blue veined cheese321 Semi-soft/soft cheese323 Camembert cheese323 Soft cheese323 Cottage cheese323 Quarg325 Ultrafiltration (UF) in cheese manufacture326 Cheesemaking using UF andcurdmaking machine327 New trends328 Processed cheese328 Manufacture328Chapter 15Whey processing331 Different whey processes333 Casein fines recovery and fat separation333Cooling and pasteurisation334 Concentration of total solids334Concentration334Drying334 Fractionation of total solids335Protein recovery335Protein recovery by UF335Defattening of whey proteinconcentrate (WPC)337 Recovery of denatured whey protein338Chromatographic isolation oflactoperoxidase and lactoferrin339Lactose recovery339Crystallisation340Lactose separation340Drying340Refining of lactose341Demineralisation (Desalination)341Principles of demineralisation341Partial demineralisation by NF341High degree demineralisation342Electrodialysis342Operating principle343Power supply and automation344Limiting factors in electrodialysis344lon exchange344lon exchange resin characteristics346Ion exchange processes fordemineralisation346Conventional ion exchange fordemineralisation347Process limitations348An alternative ion exchange process348Process limitations and costs349Lactose conversion350Lactose hydrolysis350Enzymatic hydrolysis350Acid hydrolysis351Chemical reaction351Lactosyl urea351Ammonium lactate351 Chapter 16Condensed milk353 Outline of condensed milk354 Raw material for condensed milk354 Bacteriological quality of the raw material355 Thermal stability of the raw material355 Pretreatment355 Standardisation355 Heat treatment355 Unsweetened condensed milk355 Evaporation355 Homogenisation356 Cooling and sample sterilisation356 Canning356 Sterilisation356UHT treatment357 Storage and inspection357 Sweetened condensed milk (SCM)357 Evaporation358 Cooling and crystallisation358 Packing and inspection359 Chapter 17Milk powder361 Drying362 Various uses of milk powder362 Skimmilk powder363 Whole milk powder363 Instant-milk powder364 Bulk density364 Definition364 Factors influencing bulk density364 Powder material density364 Occluded air content364 Interstitial air365 Production of milk powder365 Raw material365 General pre-treatment of the milk365 Roller or drum drying366 Spray drying366 Basic drying installations366 Single-stage drying366 Two-stage drying367 Three-stage drying367 Operating principle of spray drying367 Single-stage drying367 Milk atomising368 Two-stage drying368 Three-stage drying369 Production of instant powder371 Fluid-bed drying371 Heat recovery372 Packing milk powder372 Changes in milk powder during storage373 Dissolving milk powder373 Chapter 18Recombined milk products375 Definitions376 Raw material handling376 Milk powder376 Fats and oils377 Water378 Additives378 Dissolving of milk powder378 Wettability378 Ability to sink378 Dispersability378 Solubility379 Recombination temperature and hydration time379 Fat addition and emulsification379 Air content379 Powder handling380 Design of recombination plants380 Deaeration380Heat treatment380 Plant with fat supply to mixing tanks381 Small-scale production381 Large-scale production381 Plant with in-line fat mixing382 Large-scale production382 Milk handling383 Packing383 Storage383 Distribution384 Chapter 19Ice cream385 Categories of ice cream386 The ice cream process386 Reception and storage of raw materials386 Formulation387 Ingredients388 Fat388 Milk solids-non-fat (MSNF)388 Sugar388 Emulsifiers389 Stabilisers389 Flavouring389 Colouring389 Weighing, measuring and mixing389 Homogenisation and pasteurisation390 Ageing390 Continuous freezing390 Packing, extrusion and moulding390 Packing in cups, cones and containers390 Extrusion of sticks and stickless products391 Moulding of bars391 Hardening and cold storage392 Wrapping and packaging392 Examples of production plants392 Chapter 20Casein395 Types of casein396 Influence of raw material396 Rennet casein396 Batch washing396 Continuous washing397 Acid casein397 Biological acidification – lactic acid casein397 Mineral acidification – acid casein398 Co-precipitate398 Caseinate399 Sodium caseinate399 Calcium caseinate399 Other caseinates400 Extruded sodium caseinate400 Uses of caseins and caseinates400 Rennet casein400 Acid casein401 Sodium caseinate401 Calcium caseinate402 Calcium co-precipitate402Chapter 21Cleaning of dairy equipment403 Aspects of cleaning403 Trade obligations404 Moral obligation404 Legal obligation404 Cleaning objectives404 Dirt404 Heated surfaces404 Cold surfaces405 Cleaning procedures405 Recovery of product residues405 Prerinsing with water406 Cleaning with detergent406 Detergent concentration406 Detergent temperature406 Mechanical cleaning effect407 Duration of cleaning407 Rinsing with clean water407 Disinfection407 Cleaning-in-place systems408 CIP circuits408 Compatible materials and system design408 CIP programs409 Design of CIP systems409 Centralised CIP410 Decentralised CIP411 Verifying the cleaning effect412 Chapter 21Dairy effluents415 Organic pollutants416 Biological oxygen demand (BOD)416 Chemical oxygen demand (COD)416 Calcining loss416 Total organic carbon (TOC)416 Inorganic pollutants417 Dairy waste water417 Cooling water417 Sanitary waste water417 Industrial waste water417 pH of dairy effluent418 Reducing the quantity of pollutants in waste water418 General milk treatment418 Cheese production area419 Butter production area419 Milk powder production area419 Milk packaging area419 Outlet control419 Sewage treatment, a general survey420 Mechanical treatment421 Chemical treatment421 Biological treatment422 Sludge treatment422 Literature425 Index427。
计算机专业英语 -第8章
enterprise storage system : (227)A
type of system that large organizations use to promote efficient and safe use of data across the networks within their organizations. erasable optical disc (221)A CD that can be written to many times. (See also CD-RW (compact disc rewritable)) file compression (219)A hard disk performance enhancement that increases storage capacity by reducing the amount of space required to store data and programs.
head crash (216)When a hard disk’s read/write head makes contact with the hard disk’s surface or with particles on its surface resulting in a catastrophic loss of data. hi def (high definition) (222)The next generation of optical disc high-capacity disk (215)Portable storage devices that are able to store more information, and are thicker than a diskette. (see also floppy disk cartridge)
典范英语终极跑鞋chapter8主要内容
典范英语终极跑鞋chapter8主要内容全文共10篇示例，供读者参考篇1Chapter 8 of "The Ultimate Running Shoes" talks about the importance of proper foot support and cushioning in running shoes. The chapter begins by explaining how different types of running shoes are designed to provide support for different foot types. For example, people with high arches may need shoes with extra cushioning to support their feet, while those with flat feet may require shoes with more stability.The chapter goes on to discuss the various materials used in running shoe construction, such as EVA foam and gel inserts, which help to absorb shock and impact while running. It also explains how the design of the shoe, including the shape of the sole and heel counter, can affect the runner's gait and overall performance.One of the key takeaways from Chapter 8 is the importance of proper fit when choosing running shoes. Ill-fitting shoes can lead to discomfort, blisters, and even serious injuries. The chapter provides tips on how to determine the right size and fitfor your feet, including getting professionally fitted at a running store and testing the shoes by running or walking in them.Overall, Chapter 8 emphasizes the crucial role that proper foot support and cushioning play in maximizing performance and preventing injury while running. By choosing the right type of running shoes and ensuring a proper fit, runners can improve their comfort, efficiency, and overall enjoyment of the sport.篇2Chapter 8 of "The Ultimate Running Shoes" is all about speed and performance. In this chapter, we learn about how to choose the right running shoes for racing and how to improve our speed on the track.First off, the chapter talks about what features to look for in a racing shoe. It's important to find a lightweight shoe that provides good support and cushioning. Racing shoes are designed to be sleek and fast, with minimal cushioning to reduce weight and maximize speed.Next, we learn about the importance of proper form and technique when it comes to running fast. It's not just about how fast you can move your legs, but also about how efficiently youcan move them. Proper arm swing, stride length, and foot strike are all important factors in maximizing your speed.The chapter also discusses the role of training in improving speed. Different types of speed workouts, such as interval training and tempo runs, can help build your speed and endurance. It's important to train consistently and push yourself out of your comfort zone to see improvements in your speed.Lastly, the chapter offers tips on how to mentally prepare for a race. Visualizing success, setting realistic goals, and staying focused during a race are all important mental strategies for improving your speed on race day.Overall, Chapter 8 of "The Ultimate Running Shoes" gives us valuable insight into how to choose the right shoes and improve our speed and performance on the track. So lace up those racing shoes and get ready to fly past the competition!篇3Hey guys, guess what? I just finished reading chapter 8 of "The Ultimate Running Shoes"! It was super interesting, so let me tell you all about it!In this chapter, we learned all about different types of running shoes for different types of runners. There are shoes for beginners, shoes for advanced runners, and even shoes for people with special foot conditions. It's really cool how there's a perfect shoe out there for everyone!We also learned about the importance of choosing the right size shoe and how to properly lace them up for a comfortable fit. Did you know that wearing the wrong size shoe can actually cause injuries? Yeah, crazy right?And get this - there are shoes that can track your running stats, like how far you've run and how fast! It's like having a personal trainer right on your feet! Technology is so awesome.But the best part of the chapter was learning about all the latest trends in running shoes. From bright colors to funky designs, there's no limit to how cool your running shoes can be. I can't wait to go shopping for my own pair now!So, if you're into running or just want to learn more about the best shoes for your feet, definitely check out chapter 8 of "The Ultimate Running Shoes". It's a real game-changer!篇4Chapter 8 of "The Ultimate Running Shoes" is all about exploring different types of running shoes and how they can improve your performance. It was super interesting and I learned a lot of cool stuff!First, we talked about cushioning in running shoes. It's like having a comfy bed for your feet while you run. Some shoes have lots of cushioning, which is great for long distances or if you have a history of foot pain. Others have less cushioning, which is better for speed and agility.Next, we learned about stability shoes. These are like the superheroes of running shoes because they help protect your feet and ankles from rolling inwards or outwards. They're perfect for people with flat feet or those who overpronate or supinate when they run.Then, we talked about motion control shoes. These are like the bodyguards of the running shoe world because they provide extra support for people who have severe overpronation. They help keep your feet in line and prevent injuries caused by excessive rolling.Finally, we discussed minimalist shoes. These are like running barefoot but with a little extra protection. They're superlightweight and help improve your running form, but you have to be careful because they offer less cushioning and support.Overall, Chapter 8 of "The Ultimate Running Shoes" was awesome! I can't wait to try out different types of running shoes and see how they can help me become a faster and stronger runner. I'm so excited to put all this new knowledge to the test and find the perfect pair of shoes for me!篇5Hello everyone! Today, I'm going to talk about Chapter 8 of the book "The Ultimate Running Shoes". In this chapter, we learned all about how to choose the perfect pair of running shoes.First, the book talked about the different types of running shoes - neutral, stability, and motion control. Neutral shoes are for runners with a normal arch, stability shoes are for runners with a low arch, and motion control shoes are for runners with flat feet. It's important to know your foot type so you can pick the right shoes for you!Next, the book discussed the importance of getting the right fit. Your running shoes should be snug, but not too tight. They should also have enough room in the toe box so your toes canmove freely. It's a good idea to try on a few different pairs before making a decision.The chapter also talked about the different features to look for in running shoes, like cushioning, support, and breathability. Cushioning helps to absorb impact, support helps to prevent injury, and breathability keeps your feet cool and dry. All of these things are important for a comfortable and safe run.In conclusion, Chapter 8 of "The Ultimate Running Shoes" taught us the importance of choosing the right pair of shoes for our feet. By understanding our foot type, getting the right fit, and looking for the right features, we can find the perfect running shoes for us. Happy running, everyone!篇6Chapter 8 of the Ultimate Running Shoes series is all about choosing the right shoes for your running needs. It's super important to have the right shoes so you can run faster, jump higher, and feel super cool while doing it!First off, you need to think about what type of running you'll be doing. If you're a speed demon and love sprinting, you'll want to go for lightweight shoes with lots of cushioning. These will help you go fast and be comfy at the same time.If you're more of a long distance runner, you'll want shoes with good support and stability. These will help keep your feet happy and healthy as you rack up the miles.There are also shoes for trail running, which have extra grip and protection to handle tough terrain. And don't forget about track spikes for running on the track – they have sharp points on the bottom to help you go even faster!When you're trying on shoes, make sure they fit snugly but not too tight. You want a little wiggle room for your toes, but you also don't want your feet sliding around inside the shoes. And always try them on with the socks you'll be wearing when you run.Remember, the right shoes can make all the difference in your running game. So take your time, try on lots of options, and find the perfect pair that will help you crush your running goals. Happy running, my friends!篇7Chapter 8 of the Ultimate Running Shoes is super cool! In this chapter, we learn all about the advanced technology and cool features of the latest running shoes.First off, we got to know about the innovative cushioning system in the shoes. It's like running on clouds! The special foam material absorbs the impact of each step, making our feet feel super comfy and preventing any injuries.Next, we learned about the unique design of the outsole. It has special grooves and patterns that provide excellent traction on all types of surfaces. So no matter if we're running on the track, road, or trail, our shoes will keep us steady and secure.And let's not forget about the awesome breathable mesh upper! It helps to keep our feet cool and dry, even during intense workouts. Plus, the snug fit of the shoes ensures that our feet stay in place and don't slide around while we're running.Oh, and how could I forget about the stylish colors and designs of the shoes? They look so cool and make us feel like real running champions!Overall, Chapter 8 of the Ultimate Running Shoes taught us that the right pair of shoes can make all the difference in our performance. So let's lace up our shoes, hit the pavement, and run like the wind! ♂️篇8Chapter 8 of the Ultimate Running Shoes series is all about choosing the right shoes for different types of running activities. It's super important to pick the best shoes for your feet so that you can run faster, jump higher, and have fun while doing it! Let's dive into the main points of this chapter.First off, the chapter talks about running shoes forlong-distance running. When you're running a marathon or a long trail race, you need shoes that can provide cushioning and support for miles and miles. Look for shoes with extra padding in the midsole and heel to absorb shock and reduce fatigue. They should also have a breathable upper to keep your feet cool and dry.Next, the chapter covers shoes for sprinting. If you're a speed demon and love sprinting short distances, you need lightweight shoes with a snug fit. Look for shoes with a low heel drop and a stiff sole to help you explode off the starting line. These shoes should also have traction for grip on the track or road.Another important point in this chapter is choosing the right shoes for trail running. Trail running shoes are designed to handle rugged terrain, rocks, and mud. They have aggressive tread patterns for traction and protection for your feet fromsharp objects. Look for shoes with a durable outsole and a protective toe cap for rocky trails.Lastly, the chapter discusses cross-training shoes for other sports and activities. Cross-training shoes are versatile and can be used for running, weightlifting, and other workouts. They should have a stable base for lifting weights, cushioning for running, and flexibility for agility drills. Look for shoes with a comfortable fit and breathability for all-day wear.In conclusion, Chapter 8 of the Ultimate Running Shoes series emphasizes the importance of choosing the right shoes for different types of running activities. Whether you're along-distance runner, sprinter, trail runner, or cross-training enthusiast, there's a perfect pair of shoes out there for you. Remember to consider your foot type, running style, and the terrain you'll be running on when selecting your next pair of running shoes. Happy running!篇9Hi guys, today I'm gonna talk about this super cool book called "Ultimate Running Shoes Chapter 8". It's all about the best running shoes in the world and I can't wait to tell you all about it.In Chapter 8, the book talks about different types of running shoes and how to choose the right ones for you. It explains the importance of having the right shoes for running and how it can make a big difference in your performance.The chapter also goes into detail about the different features of running shoes, like cushioning, stability, and flexibility. It explains why these features are important and how they can help you run better and faster.One of the most interesting parts of the chapter is when it talks about the newest technology in running shoes. It explains how companies are always coming up with new and improved designs to make running shoes even better.Overall, this chapter is super interesting and informative. It's definitely a must-read for anyone who loves to run or is looking to get into running. So next time you're in the store looking for a new pair of running shoes, make sure to check out this chapter to help you make the best choice. Happy running, everyone!篇10Chapter 8 of "The Ultimate Running Shoes" is all about the different types of running shoes you can choose from. It's superimportant to pick the right shoes for your feet to make sure you have a comfy and safe run.First off, there are neutral shoes. These are for peeps who have a regular arch in their feet. They offer cushioning and support without changing your foot's natural movement.Next up are stability shoes. These are for folks with a slight overpronation, which means your foot rolls inward when you run. The shoes have extra support to help keep your foot in the right position.Then there are motion control shoes. These are for peeps with severe overpronation. They have extra support to keep your foot from rolling too much and causing injuries.There are also minimalist shoes, which are super lightweight and don't have much cushioning. They let your feet move naturally, but you gotta be careful cuz they don't offer as much protection.Lastly, there are maximalist shoes. These are like walking on clouds cuz they have extra cushioning for peeps who need it.Remember, the best way to find the right shoes for you is to try them on and see how they feel. And don't forget to replaceyour running shoes every 300-500 miles to make sure they're still doing their job properly.So make sure to pick the right shoes for your feet and happy running! ♂️ ♂️。
斑马技术公司DS8108数字扫描仪产品参考指南说明书
英文版《小王子》金典短语集合
Chapter 1 lay aside 把…放在一边in the course of 在...期间；在什么过程中a great many 很多have an encounter with 遇到matters of consequences 重要的事情close at hand 近在咫尺set oneself to attempt 开始尝试/着手于… jumped to my feet 一跃而起toss off 轻而易举地完成Chapter 2 by chance 意外地little by little 一点一点地buried oneself in 某人忙着做某事Wander off （从本应该待的地方）离开In addition to 除了…以外On account of 因为…In the fashion of 以…方式Set down 记下…，写下…Chapter 3 Take up sth. 开始花时间做某事have (no) resemblance to sth. 与某物相像/不相像On the contrary 与之相反A herd of 一群…fall from落下/从某人口中说出be obliged to do必须做某事make a great effort to do费很大劲做某事be distinguished from区分take the tone of 用一种…的口吻Chapter 4 thanks to… 幸亏…，由于…lead up to... 渐渐引入...be born of 来自，诞生于Let go of sth. 放弃Swell up with pride 洋洋自得hand in hand 手拉手Chapter 5 In spite of 尽管Take advantage of sth. 利用…A flock of 一群…Call upon sb. 拜访某人pull up 拔起；停下来Chapter 6 Clad in sth. 穿…衣服pluck up振作，鼓起勇气In the presence of sb. 当着某人的面Take in… 包括…Carry out sth. 执行…Rest on sth. 以…为基础《小王子》短语合集Condemn sb. to death 判某人死刑Chapter 7 A collection of sth. 一堆…Be concerned with sth. 关注…，关心…Reign over 统治Take out sth. 获得…Chapter 8 Put out 熄灭Bring sth to life 使…活跃起来Go by （时间）逝去Be blessed with 有幸拥有…not able to reach any explanation 无法解释Chapter 9 Come to life 苏醒In danger of 处于…危险中Have a good reputation 名声好，口碑好In charge of 负责…Run the risk of 冒着…风险Chapter 10 of no account 无足轻重的come up to sth 达到……be overcome with sth 被…（情绪）所控制of no use 无用的《小王子》短语合集Chapter 11 at one's leisure悠闲地Draw near 临近Sort out sb 妥善处理某人Send off 送走…Chapter 12 make a gesture of sth.做出...的手势at random 随机in the depths of sth.在...深处set out doing 开始做be loyal to sb.对某人忠诚drop off 打盹，打瞌睡rush about 奔波turn round and round 来回转圈Chapter 13drop my eyes 垂下眼睑leap into the air 跳跃到空中be born of 诞生于…occur to sb. 出现在脑海里stroll along 漫步，溜达dig into 挖掘，把…戳进…Chapter 14 Restrain from 限制，避免Play a trick on sb. 捉弄某人《小王子》短语合集Chapter 15 Set out 出发，动身Catch up with 追上，赶上Protect against 保护that is to say 换句话说watch over 照看come upon 偶遇。
Chapter08_PPT
Outline
CTime.vb
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2002 Prentice Hall.
All rights reserved.
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2002 Prentice Hall. All rights reserved.
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' Fig. 8.1: CTime.vb ' Represents time in 24-hour format. Class CTime Inherits Object
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Chapter 8 – Object-Based Programming
Outline
8.1 8.2 8.3 8.4 8.5 8.6 8.7 8.8 Classes 8.9 8.10 8.11 8.12 8.13 8.14 8.15 Introduction Implementing a Time Abstract Data Type with a Class Class Scope Controlling Access to Members Initializing Class Objects: Constructors Using Overloaded Constructors Properties Composition: Objects as Instance Variables of Other
Fujitsu PRIMERGY Linux安装后操作指南（适用于x86版本3.0）说明书
2005-11-01 Notes on Using Red Hat Enterprise Linux AS (v.3 for x86) PrefaceAbout This ManualThis manual provides notes on PRIMERGY operation with Linux installed. Be sure to read this manual before using Linux.Intended ReadersThis manual is intended for persons who operate PRIMERGY.Organization of This ManualThis manual consists of the following chapters:Chapter 1 Notes on OperationThis chapter provides notes on operation after installation. Be sure to read this chapterbefore operating PRIMERGY with Linux installed.Chapter 2 Addition of Peripheral Devices and Option CardsThis chapter explains the procedures for adding peripheral devices and cards afterinstallation and provides notes on adding these options. Read this chapter as required.Chapter 3 OthersThis chapter explains other functions and provides other notes such as notes on limits.Operation VerificationThe operations of the products described in this manual have been confirmed by Fujitsu. Please note, however, that these operations are subject to change without prior notice.Support & ServiceA support service(SupportDesk Product basic service), available for a fee, provides customers usingLinux with an enhanced sense of security and confidence. Customers concluding a support and service agreement are entitled to receive support in such areas as assistance with queries regarding this manual and questions and problems that may come up during the installation and operation of this product.Please consider taking advantage of this service option by concluding a support and service agreement with us.CopyrightAll rights Reserved, Copyright (C) FUJITSU LIMITED 20051. Notes on Operation1.1 Assignment of Device NamesLinux assigns device names to a variety of devices, such as the hard disk drive, in the order that it recognizes them during its startup sequence. If the system is restarted after a device such as a hard disk drive or controller fails, the assigned device names may be changed because the system cannot recognize a device that has failed.Example: When hard disk drives are connected to SCSI ID 1, 2, and 3, device names /dev/sda, /dev/sdb, and /dev/sdc are assigned respectively to the disk drives. If /dev/sdb failsunder this condition, the device previously assigned /dev/sdc/ is moved up by one andrecognized as /dev/sdb after the system is restarted.If an assigned device is unexpectedly changed, it may prevent the system from starting or,in the worst case, may damage your data. If a device fault is detected, therefore, Fujitsurecommends starting the system in rescue mode and checking for hardware faults beforerestarting the system (*1). Repair the hardware fault, restore the system by means suchas the backup tape, and then restart the system.*1 For details on starting the system in rescue mode, see Section 1.4, "Starting theSystem in Rescue Mode."After starting the system, use the fdisk command to check whether the relevant hard diskdrive can be recognized, and take necessary steps such as checking for hardware errormessages in /var/log/messages.1.2 Installation of Red Hat Enterprise Linux AS (v.3 for x86) PackagesRed Hat Enterprise Linux provides installation types so that the optimum system can be constructed according to the use purpose. For this reason, packages required for your purposes might not be installed. If a required package has not been installed, log in as the root and install it by executing the following procedure:Install the necessary packages by using the installation CDs (1/4 to 4/4) that have beencreated according to the Installation Procedure included in the driver kit.# mount -r /dev/cdrom /mnt/cdrom# cd /mnt/cdrom/RedHat/RPMS# rpm -ivh <package_file>Example: To install package "make"# rpm -ivh make-3.79.1-17.i386.rpm# cd /# umount /mnt/cdrom# eject* Remove the CD.1.3 Installing and Setting Up Global Array Manager (GAM)Use Global Array Manager (GAM) as a RAID management tool in a system with a mounted onboard SCSI-RAID and SCSI-RAID card (PG-142E3).For details on installing GAM-Client (Windows), see "Outline of Installation Procedure for Global Array Manager-Client", which is an attachment.The GAM-Server (Linux) installation procedure is explained below.[Notes]1)The screen display may become unstable during GAM installation or GAM service startup.This is not an operational problem.2)Specify the port numbers shown below for GAM service.Take care when configuring firewall settings.Port numbers: 157,158(1)To install GAM-Server (Linux), insert the driver CD into the CD-ROM drive, and entercommands as follows:# mount -r /dev/cdrom /mnt/cdrom# cd /mnt/cdrom/UTY/GAM/Linux# rpm -ivh gam-server-6.02-21.i386.rpm# rpm -ivh gam-agent-6.02-21.i386.rpm- Enter the following only if onboard SCSI for RX200 S2# rpm -ivh 1030SNMPAgent-2.4-3.i386.rpm# sh ./insgam* Confirm that “GAM is installed successfully.” is displayed.# cd /# umount /mnt/cdrom# eject* Remove the CD.(2)For user accounts in Linux, create "gamroot" as a user account with GAM administratorauthority and then create user accounts (e.g., "gamuser") with user authority.(If a user account with user authority has already been created, another account need not be created.) # adduser gamroot# passwd gamrootChanging password for user gamrootNew-password <--- Enter a password.Retype new password <--- Re-enter the same password for confirmation.passwd: all authentication tokens updated successfully* Create a user account with user authority in the same way as explained above.(3)Edit three lines as shown below in the /etc/sysconfig/gam file.Events can be posted to GAM-Client after this editing is completed.# vi /etc/sysconfig/gam[Before editing]START_GAMEVENT=nGAMEVENT_OPTIONS=""[After editing]START_GAMEVENT=y <--- Change "n" to "y".GAMEVENT_OPTIONS="-h ip-address" <--- Specify the IP address of the managementWindows system on which GAM-Client isinstalled.[Before editing]START_GAMEVLOG=n[After editing]START_GAMEVLOG=y <--- Change "n" to "y".(4)Restart the system.# shutdown -r now* The following message may be displayed after the system starts. It does not indicate an operational problem.[Message]gamagent: gamagent: Connection refusedgamagent connect failure1.4 Starting the System in Rescue ModeUsing only one of the installation CDs that have been created according to the Installation Procedure included in the driver kit, you can start the system in rescue mode. This may enable system recovery in the event of a problem that prevents the system from starting normally.This section explains only how to start the system as one that has minimum functionality.Start the system in rescue mode as follows:(1)Start the system from installation CD 1/4 that was created according to the InstallationProcedure included in the driver kit. Enter the appropriate response in the following window,and press the [Enter] key.(2)In the Choose a Language window, select "English" and select "OK."(3)In the Keyboard Type window, select "jp106" and select "OK."If an accessory keyboard such as of a flat display (PG-R1DP3) is used, select "us" here.(4)In the following window, select "Yes."(5)In the following window, select "Add Device."(6)In the Driver List window, select the drivers for the devices installed in the system, and select"OK." The following drivers must be selected:[onboard SCSI type for TX200 S2][onboard SCSI type or onboard SCSI-RAID type for RX200 S2]Two drivers must be selected. Select drivers as follows:1.Select the driver shown below, and select "OK.""LSI Logic Fusion MPT Base Driver (mptbase)"2.The Device Selection window is displayed. Select "AddDevice."3. A list of drivers is displayed. Select the driver shown below, and select "OK.""LSI Logic Fusion MPT SCSI Driver (mptscsih)"[SCSI-RAID card(PG-140D1/PG-142E3) for TX200 S2][onboard SCSI-RAID type for RX300 S2]Select the driver shown below, and select "OK.""LSI MegaRAID controller (megaraid2)"(7)Make sure that the selected driver is displayed in the following window, and select "Done."(8)The Setup Networking window is displayed. Select "No" because network settings need not beconfigured at this time.(9)Select "Continue" in the Rescue window.(10)If the root partition (/) in the existing Linux system has been mounted successfully under/mnt/sysimage, this is reported in the Rescue window. Select "OK."(11)When the prompt is displayed, enter the chroot command to change the root path to the harddisk drive.sh-2.05b# chroot /mnt/sysimage(12)This completes startup in rescue mode. To exit rescue mode, enter the exit command twice.sh-2.05b# exit <--- Exit from the chroot environment.sh-2.05b# exit <--- Exit from the rescue mode.1.5 Power-off at ShutdownPower is not automatically turned off at shutdown.When [Power down] is displayed on the console screen, press the power switch to turn off the power.Note that the power is automatically turned off when the system is shut down in an environment in which ServerView is installed.2. Addition of Peripheral Devices and Option Cards2.1 Adding a SCSI DiskThe number of LUNs is set to 1 by default. To add a SCSI disk, shared disk, or tape library, log in as the root and define the number of LUNs as shown below. Multiple LUN referencing is enabled after the system is started next.(1)Add the following lines to /etc/modules.conf:options scsi_mod max_scsi_luns=N <--- Add* N is the number of LUNs. Define the appropriate number.(2)Enter the mkinitrd command to create initrd.To create initrd, enter the mkinitrd command appropriate for the type of kernel used.* Enter the following command to check the type of kernel used:# uname -r[2.4.21-32.0.1.EL (kernel for single CPU)]# cp /boot/initrd-2.4.21-32.0.1.EL.img /boot/initrd-2.4.21-32.0.1.EL.img.bak# mkinitrd -f /boot/initrd-2.4.21-32.0.1.EL.img 2.4.21-32.0.1.EL[2.4.21-32.0.1.EL smp (kernel for multi-CPU)]#cp /boot/initrd-2.4.21-32.0.1.ELsmp.img /boot/initrd-2.4.21-32.0.1.ELsmp.img.bak# mkinitrd -f /boot/initrd-2.4.21-32.0.1.EL smp.img 2.4.21-32.0.1.EL smp(3)Restart the system.Enter the following command to restart the system.# shutdown -r now2.2 Adding Option CardsIf any of the option cards supported by the models listed in the following table is added after system installation, kudzu is automatically started at system startup. This section explains the operations that enable the system to automatically recognize the added card at each subsequent system startup.The table lists models and the option cards supported by them.TX200 S2 RX200 S2 RX300 S2PG-128 V -- -- SCSI cardPG-130L -- V V PG-140D1V V -- SCSI-RAID cardPG-142E3V V -- PG-1852 V V -- PG-1853 V -- -- PG-1853L -- V -- PG-1862 V V -- PG-1882 V -- -- PG-1882L -- V V PG-1892 V -- -- LAN cardPG-1892L -- V V PG-FC106V V V onboard Fibre-Channel cardPG-FC107V V VSCSI cardPG-128 -- -- V SCSI-RAID cardPG-142E3-- -- V PG-1852 -- -- V PG-1853 -- -- V PG-1862 -- -- V PG-1882 -- -- V LAN cardPG-1892 -- -- V PG-FC106-- -- V Raiser Card Fibre-Channel cardPG-FC107-- -- VV: Supported --: Not supported- TX200 S2 or RX300 S2If any of the option cards supported by the models listed in the above table is added after system installation, kudzu is automatically started at system startup. To add a fibre channel card, follow the steps below. Except for a fibre channel card, select "configure."To add a LAN card, configure network settings according to the instructions displayed in the window. Login as a root user at system startup, and perform the operations explained in Section 2.3, "Executing mkinitrd."This section explains the operations that enable the system to automatically recognize the added card at each subsequent system startup.[A fibre channel card is added](1)If a fibre channel card is added after system installation,kudzu is automatically started at system startup.Always select "ignore ."(2)Add the following line to /etc/modules.conf.If SCSI or SCSI-RAID device is installed in the system,number the end of "scsi_hostadapter", as "2, 3, ...".options scsi_mod max_scsi_luns=128 Add- RX200 S2If any of the option cards supported by the models listed in the above table is added after systeminstallation, kudzu is automatically started at system startup.To add a fibre channel card or LAN card, follow the steps below.Except for a fibre channel card and LAN card, select "configure." Login as a root user at system startup, and perform the operations explained in Section 2.3, "Executing mkinitrd."This section explains the operations that enable the system to automatically recognize the added card at each subsequent system startup.[A LAN card(PG-1852, PG-1862, PG-1882L or PG-1892L) is added](1)If any of the LAN cards supported by the models listed in the above table is addedafter system installation, kudzu is automatically started at system startup.Always select " ignore."(2)Add the following lines to /etc/modules.conf.[ PG-1852, PG-1853L,PG-1892L, or PG-1882L]alias eth0 e1000alias eth1 e1000alias eth2 e1000 <--- Add[ PG-1862]alias eth0 e1000alias eth1 e1000alias eth2 e1000 <--- Addalias eth3 e1000 <--- Add(3)Set up the network.[ PG-1852, ,PG-1853L ,PG-1892L, or PG-1882L]# netconfig -d eth0# netconfig -d eth1# netconfig -d eth2[ PG-1862]# netconfig -d eth0# netconfig -d eth1# netconfig -d eth2# netconfig -d eth3[A fibre channel card is added](1)If a fibre channel card is added after system installation,kudzu is automatically started atsystem startup.Always select "ignore ."(2)Add the following line to /etc/modules.conf.If SCSI or SCSI-RAID device is installed in the system,number the end of "scsi_hostadapter",as "2, 3, ...".options scsi_mod max_scsi_luns=128 Add2.3 Executing mkinitrd(1) Create initrd by executing the mkinitrd command.Create initrd by executing the mkinitrd command according to the kernel used.* Enter the following command to check the kernel used:# uname -rCommand execution examples are shown below.[2.4.21-32.0.1.EL (kernel for a single CPU)]# cp /boot/initrd-2.4.21-32.0.1.EL.img /boot/initrd-2.4.21-32.0.1.EL.img.bak# mkinitrd -f /boot/initrd-2.4.21-32.0.1.EL.img 2.4.21-32.0.1.EL[2.4.21-32.0.1.EL smp (kernel for multi-CPUs)]# cp /boot/initrd-2.4.21-32.0.1.EL smp.img /boot/initrd-2.4.21-32.0.1.ELsmp.img.bak# mkinitrd -f /boot/initrd-2.4.21-32.0.1.EL smp.img 2.4.21-32.0.1.EL smp(2) Restart the system.Restart the system as follows:# shutdown -r now3. Others3.1 Sound FunctionNo sound function is supported.3.2 PCI Hot Plug FunctionThe PCI hot plug function is not supported.3.3 Usable KernelsThe kernels that can be used vary depending on the hardware conditions.See the table below for the kernels that can be used.Note that middleware specifications might limit the kernel to be selected. In this case, select the kernel in accordance with the middleware specifications.Hardware conditionsKernel to be selectedMemory Number of logical CPUs (*1)for single CPU1CPU Kernel Up to 4 GB2 or more CPUs Kernel for multi-CPUMore than 4 GB and up to 8 GB No conditions Kernel for multi-CPU(*1) Even when only one CPU is installed, the number of logical CPUs is 2if Hyper Threading = Enabled.3.4 Distribution LimitationsOperation is not guaranteed if one of the following CPU, memory, and file system limitations is exceeded:Maximum number of logical CPUs: 16Maximum memory size: 8 GBFile system: Less than 1 TB3.5 Installation ProcedureFor information on the procedure for installing Red Hat Enterprise Linux ES (v.3 for x86), see the Installation Procedure included in the "Installation Kit" downloaded from Download Search.Attachment Outline of Global Array Manager Client Installation* Perform this operation only when an onboard SCSI-RAID or a SCSI-RAID card (PG-140D1 or PG-142E3) are mounted.* GAM-Client runs on Windows2000 and Windows2003. Prepare a management Windows system.1. Insert the driver CD into the CD-ROM drive in the management Windows system.2. Execute setup.exe in RHEL3¥UTY¥GAM¥Windows on the driver CD.3. When the "Welcome" window is displayed, click "Next."4. The "Software License Agreement" window is displayed. Read the statements and click "Yes" if youaccept the terms of this agreement.5. The "Select Components" window (Figure 1) is displayed. Confirm that the check box before "GlobalArray Manager Client" is selected. Clear the "Global Array Manager Server" and "SAN Array Manager Client" check boxes, and click "Next."Figure 1* "SAN Array Manager Client" is not supported. Do not install it.6.The "Choose Destination Location" window is displayed.Click "Browse," specify the location that you want as the installation destination, and click "Next."* If GAM-Client is already installed, a message confirmingwhether to overwrite is displayed. Click "OK" to continue.7. A dialog box for specifying the GAM-Client installation destination is displayed. Click "Next." and thesetup program starts copying files.8. The "Setup Complete" window is displayed.Click "Finish" to exit the GAM-Client installation wizard.-- END --。
河南省南阳市镇平县2023-2024学年八年级上学期期末英语试卷(含解析)
河南省南阳市镇平县2023-2024学年八年级上学期期末英语试卷二、阅读理解阅读下面四篇语言材料，然后按文后要求做题。
12．（10分）Study the contents （目录）paper of the book below and choose the right answer to each of the following questions.ContentsPart IThe growth （发展）of Shanghai and its peopleChapter 1 （第一章）The growth of Shanghai Chapter 2 The growth of Shanghai's population （人口）.Part IIThe needs of peopleChapter 3 Our environment （环境）Chapter 4 Our foodChapter 5 Our busy traffic （交通）Chapter 6 Supermarkets and shopping centers Chapter 7 Parks and places of interestPart IIITo our readers Page （页码）01173246587186101根据材料内容选择最佳答案。
（1）How many parts，chapters （章）and pages does the book have？A．It has 3 parts，7 chapters and 86 pages.B．It has 3 parts，8 chapters and over 100 pages.C．It has 3 parts，7 chapters and less than 100 pages.D．It has 3 parts，7 chapters and more than 100 pages.（2）Which part tells you some information about Shanghai's growth？A．Part I.B．Part II.C．Part III.D．Not in the book（3）Where can you find information about Shanghai's traffic problem？A．In Chapter 4.B．In Chapter 5.C．In Chapter 6.D．In Chapter 7.（4）What may Part III tell us？A．Who wrote the book？B．Why do they write this book？C．How much is this book？D．Where can you buy this book？（5）Below is a diagram （图表）from the book，between which pages can you find it？A．Page 17﹣32.B．Page 32﹣46.C．Page 46﹣58.D．Page 71﹣86.13．（10分）Reading is a good hobby for all kinds of reasons.First，reading is fun.You can always have a good time if you like reading.And you will never feel bored.Reading at home is especially fun when the weather is bad.Next，you can read a book anywhere：in a car，on a plane or even in the bathroom.All you need is a book!Another good reason for reading is that it is useful.If you often read，you will be good at reading，and you will be able to read faster and find it easier to understand what you read.As your reading skill improves，you will find your schoolwork becomes easy.Many school subjects depend on reading，and if you read more，you will learn better.Good readers will possibly become good writers，too.They always have more things to write about.Some people say that reading is out of date.This is not true.I think reading is a wonderful hobby. What otherhobbies could be more useful or more enjoyable ？根据材料内容选择最佳答案。
Lecture 12, Chapter 8, Inference for proportions12讲,8章,推理的比例
Lecture 12, Section 8.1 & 8.2ProportionsMany statistical studies produce counts rather than measurements.Example: Did you vote in the last election? The response would be either a “Yes” or a “No”. The variable is categorical, the response is the value the variable takes on for each unit/person. If I did a survey of this class, I could accumulate the count of “Yes” responses and describe this count as a proportion of the total.Example: What academic year are you in at Purdue. The response would be either “Freshman”, “Sophomore”, “Junior”, or “Senior”. Again, I could accumulate the count of each and describe each as a proportion of the total. Population and Sample proportions:In statistical sampling we often want to estimate the proportion, p, of “successes” in a population. “Success” is when the categorical variable takes on one particular value.p = count of successes in populationsize of population= X / NWe take a sample of our population; our estimator is the sample proportion of successes:p count of successes in samplesize of sample= X/nExample:1.You flip a coin 20 times and record whether a head or a tail is tossed. Inthis sample, a head is recorded 11 times. What is the sample proportion of heads?Inference for a Single Proportion:So far we have only looked at making statistical inference on population means, a measurement of some quantitative variable of interest. Now we will look at making statistical inference on a categorical variable using the proportion of some outcome/success in a population.Examples:∙How common is it for students at Purdue to fail a class? Out of a sample of 200 students, 50 of them have failed at least one class, or25% . Based on these data, what can we say about all students atPurdue?∙What proportion of golfers in the USA have made at least one hole-in-one in their lifetime. From an SRS of 50 golfers 25 of them had madea hole-in-one. What can we say about all golfers in the USA?In both examples above we are interested in estimating the unknown proportion p from a population. The estimate of that population parameter p is the sample proportion p, a statistic.Sampling Distribution of a Sample Proportion:Choose an SRS of size n from a large population with population proportion p having some characteristic of interest. We normally call whatever characteristic we are studying a “success.” Let X be the count of successes in the sample and p be the sample proportion of success,p= X/nAlso:∙The sampling distribution of p is approximately normal for a SRS from a large population and is closer to a normal distribution when the sample size n is large.∙The mean of the sampling distribution is p.∙The standard deviation of the sampling distribution isσ=pLarge-Sample Confidence Interval for a Population Proportion: Choose an SRS of size n from a large population with unknownproportion p of successes. The sample proportion is:p = X/nThe standard error of p is:p SE =When n is large, an approximate level C confidence interval for p is:*pp z SE ±where *z is the value for the standard normal density curve with area C between *z - and *z . The margin of error is:*pm z SE =Use this interval when the number of successes and the number offailures are both at least 15 and the confidence level is 90%, 95%, or 99%.Example:1.When trying to hire managers and executives, companies sometimesverify the academic credentials described by the applicants. Onecompany that performs these checks summarized its findings for a six-month period. Of the 84 applicants whose credentials were checked,15 lied about having a degree.a.Give the estimate of the proportion of applicants who lied abouthaving a degree and give the estimate for the standard error ofp.b.Consider these data to be a random sample of credentials from alarge collection of similar applicants. Give a 95% confidenceinterval for the true proportion of applicants who lie abouthaving a degree.Large-Sample Significance Test for a Population Proportion:1. State the Null and Alternative hypothesis.00:H p p =0:a H p p >, or0:a H p p <, or0:a H p p ≠2. Find the test statistic:Draw a SRS of size n from a large population with unknown proportion p of successes. To test the hypothesis, compute the z statistic:p p z -= 3. Calculate the p -value.In terms of a standard normal random variable Z , the approximate P -value for a test of 0H against0:a H p p > is ()P Z z ≥0:a H p p < is ()P Z z ≤0:a H p p ≠ is 2(||)P Z z ≥4. State the conclusions in terms of the problem. Choose a significance level such as α = 0.05, then compare the P -value to the α level.If P-value ≤ α, then reject 0HIf P-value > α, then fail to reject 0HUse the Large-Sample Significance Test for a Population Proportion if the expected number of successes 0()np and the expected number of failures 0((1))n p - are both greater than 10. If this is not met, or if the population is less than 10 times as large as the sample, other procedures should be used.Example:1. Shereka, a starting player for a major college basketball team, made 60% of her free throws in her last three seasons. During the summer she worked hard on developing a softer shot in the hope of improving her free-throw accuracy. In the first nine games of this season Shereka made 48 free throws in 67 attempts. Let p be her probability of success, making each free throw she shoots.a. State the null hypothesis 0H that Shereka ’s free-throw probability has remained the same as the last three seasons and the alternative aH that her work in the summer resulted in a higher probability of success.b. Calculate the z statistic for testing 0H versus a H .c. Do you accept or reject 0H for α = 0.05? Find the P-value.d. Give a 90% confidence interval for Shereka ’s free-throw success probability for the new season. Are you convinced that she is now a better free-thrower shooter?e. What assumptions are needed for the validity of the test andconfidence interval calculations that you performed?Sample Size for Desired Margin of Error:The level C confidence interval for a proportion p will have a margin of error approximately equal to a specified value m when the sample size satisfies2**(1*)n z p p m =⎛⎫- ⎪⎝⎭Here z* is the critical value for confidence C, and p* is an estimated or guessed value for the proportion of successes in the future sample. The estimated value can be either based on a previous pilot study or it can be assumed to be .5, the value of p* that generates the largest sample size. The margin of error will be less than or equal to m if p* is chosen to be 0.5. The sample size required is then given by 2*2n z m =⎛⎫ ⎪⎝⎭Example:1. You want to estimate the proportion of students at your college oruniversity who are employed for 10 or more hours per week while classes are in session. You plan to present your results by a 95% confidence interval. Using the estimated value *0.40p =, find the sample size required if the interval is to have an approximate margin of error of 0.06m =.Comparing Two ProportionsAssumptions for comparing two Proportions:∙ The data consist of the two independent SRS ’s∙ The two SRS ’s are large.Typically we want to compare two proportions by giving a confidence interval for the difference,12p p -, or by testing the hypothesis of no difference, 012:0H p p -=.Confidence Intervals for Comparing Two ProportionsChoose an SRS of size 1n from a large population having proportion 1p of successes; choose a SRS of size 2n from another large population having proportion 2p of success. An approximate level C confidence interval for 12pp - is 12()*D p p z SE -±Where 111p X n = and 222p X n =are the estimates of the population proportions; the standard error of the difference isD SE =and z * is the value for the standard Normal density curve with area C between –z * and z *. The margin of error is:*D m z SE =± Use this method when the number of successes and the number of failures in both sample sizes are at least 10 and the confidence level is 90%, 95%, or 99%.Example1.Is lying about credentials by job applicants changing? From aprevious example, one company that performs these checkssummarized its findings for the first six-month period: of the 84applicants whose credentials were checked, 15 lied about having adegree. The company performed the same checks for a second period, the results for both are shown below.a)Find the 95% confidence interval for the difference of the proportionof applicants who lied about having a degree for the two periods.b)Based on this confidence interval, what can you say about the changeover time of the proportion of applicants that lied on their application for the two periods?Significance Tests for Comparing Two Proportions1. State the Null and Alternative hypothesis.012:0H p p -=12:0a H p p ->, or12:0a H p p -< or 12:0a H p p -≠2. Find the test statistic:Draw a SRS of size n from a large population with unknown proportion p of successes. To test the hypothesis, compute the z statistic:21D pz p p SE =- where 111/p Xn = and 222/p X n =and where the pooled standard error isD p SE =and where 1212()/()p X X n n =++ 3. Calculate the p -value.In terms of a standard normal random variable Z , the approximate P -value for a test of 0H against12:0a H p p -> is ()P Z z ≥12:0a H p p -< is ()P Z z ≤ 12:0a H p p -≠ is 2(||)P Z z ≥4. State the conclusions in terms of the problem. Choose a significance level such as α = 0.05, then compare the P -value to the α level. If P-value ≤ α, then reject 0HIf P-value > α, then fail to reject 0HExamples1.Data on the proportion of applicants who lied about having a degree intwo consecutive six-month periods are given in the previous example as:a.Formulate appropriate null and alternative hypotheses that can beaddressed with these data, carry out the significance test, andsummarize the results.。
Chapter1BusinessNegotiation商务谈判
Chapter 1 Business Negotiation
1.Some Basic Concepts of Negotiation
(1)The Concept of Negotiation A negotiation is a process of communication between parties
• 2.The Forms of Business Negotiation
Chapter 1 Business Negotiation
3.The Overall Framework of International Business Negotiation
Background Atmosphere Factors
1)the best target; 2)the intermediate target; 3)the acceptable target.
Chapter 1 Business Negotiation
• 5.Basic Rules of International Business Negotiation
• 1.Some Basic Conceots of Negotiation • 2.The Forms of Business Negotiation • 3.The Overall Framework of International Business
Negotiation • 4.Features of International Business Negotiation • 5.Basic Rules of International Business Negotiation • 6.The General Producer of International Negotiation • munication Skills for Negotiations • 8.Types of Negotiation Styles • 9.The Business Contract
Chapter 1 Business Negotiation商务谈判
Chapter 4 Business Etiquette
Chapter 5 Export Procedures Chapter 6 Delivery Terms Chapter 7 Remittance Chapter 8 Collection Chapter 9 Letter of Credit Chapter 10 Bond Chapter 11 Marine Insurance Chapter 12 Business Ethics Chapter 13 Transportation Particulars
• 2.The Forms of Business Negotiation
The Forms of Business Negotiation
The oral form
The written form
Chapter 1 Business Negotiation
3.The Overall Framework of International Business Negotiation
Hale Waihona Puke Chapter 1 Business Negotiation
4.Features of International Business Negotiation
Two principals: First, at the beginning of the negotiation, the negotiations should know well their desired results and not be willfully manipulated by their counterparts. Second, in international business negotiations, price is usual the key point because it directly concerns the economic benefits to both sides.
国际结算(双语版)
2.1.1 Definition of Remittance 2.1.2 Basic parties of Remittance
1. Remitter and payee 2. Remitting bank and paying bank 2.1.3 Characteristics of Remittance 1. High risk. 2. Fast speed and low cost.
Chapter Chapter Chapter Chapter Chapter Chapter Chapter Chapter Chapter Chapter Chapter
1 Negotiable Instrument 2 Remittance 3 Collection 4 Letter of credit 5 Types of letter of credit 6 Introduction of UCP600 7 Documents in credit 8 Standby letter of credit 9 Letter of Guarantee 10 Forfaiting 11 International Factoring
3.2.2 Documents against Acceptance (D/A)
3.3.1 The risk of collection. 1. Risk for seller 2. Risk for buyer 3.3.2 The risk management of collection 3.3.3 Financing under collection 1. Outward bill purchasing 2. Trust Receipt (T/R) 3. Delivery against Bank Guarantee
三年级英语图书查找单选题50题
三年级英语图书查找单选题50题1. The famous children's book "The Cat in the Hat" was written by _.A. Dr. SeussB. J.K. RowlingC. Mark Twain答案：A。
解析：“The Cat in the Hat”（《 戴帽子的猫》）是苏斯博士（《Dr. Seuss）所写的著名儿童书籍。
J.K.罗琳（《J.K. Rowling）是（ 哈利·波特》系列的作者，马克·吐温（《Mark Twain）有（汤姆·索亚历险记》等作品，他们都不是这本书的作者。
这题考查对特定书籍作者的了解，同时涉及一些著名英语作家的基本认知。
2. Which book is written by A.A. Milne?A. "Winnie - the - Pooh"B. "Alice's Adventures in Wonderland"C. "Peter Pan"答案：A。
解析：A.A.米尔恩（《A.A. Milne）创作了（小熊维尼》《“Winnie - the - Pooh”）。
爱丽丝梦游仙境》《“Alice's Adventures in Wonderland”）的作者是刘易斯·卡罗尔《Lewis Carroll）， 彼得·潘》《“Peter Pan”）的作者是詹姆斯·马修·巴利（《J.M. Barrie）。
这题主要考查对不同儿童文学作品作者的对应关系，帮助学生了解著名英文书籍的创作来源。
3. The book "Charlotte's Web" was written by _.A. E.B. WhiteB. Roald DahlC. Shel Silverstein答案：A。
集合 Collections
void add(int index, Object) boolean addAll(int index, Collection) Object get(int index) int indexOf(Object) int lastIndexOf(Object) ListIterator listIterator() ListIterator listIterator(int index) Object remove(int index) Object set(int index, Object) List subList(int fromIndex, int toIndex)
Array provides a mechanism for memory management Programmer must provide algorithms for managing the array
Arrays are, generally speaking, not Object Oriented
The Collection Interface
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第二节 托收的种类
一、光票托收（Clean collection） 光票托收（ ） 1．概念 ． 光票托收是指出口商仅开具汇票而不附商业单据 主要指货运单据）的托收。 （主要指货运单据）的托收。 光票托收并不一定不附带任何单据， 光票托收并不一定不附带任何单据，有时也附有一 些非货运单据，如发票、垫款清单等，这种情况仍 些非货运单据，如发票、垫款清单等， 被视为光票托收。 被视为光票托收。 光票托收的汇票，在期限上也应有即期和远期两种。 光票托收的汇票，在期限上也应有即期和远期两种。 但在实际业务中，由于一般金额都不太大， 但在实际业务中，由于一般金额都不太大，即期付 款的汇票较多。 款的汇票较多。
2．光票托收的程序 ．
(1)由委托人填写托收申请，开具托收汇票一并交与托收行； 由委托人填写托收申请，开具托收汇票一并交与托收行； 由委托人填写托收申请 (2)托收行依据托收申请制作托收指示，一并航寄代收行。 托收行依据托收申请制作托收指示， 托收行依据托收申请制作托收指示 一并航寄代收行。 (3)对即期汇票，代收行收到汇票后应立即向付款人提示付款， 对即期汇票， 对即期汇票 代收行收到汇票后应立即向付款人提示付款， 付款人如无拒付理由，应立即付款。 付款人如无拒付理由，应立即付款。付款人付款后代收行将 汇票交与付款人入账。 汇票交与付款人入账。 (4)对于远期汇票，代收行接到汇票后，应立即向付款人提示 对于远期汇票， 对于远期汇票 代收行接到汇票后， 承兑，付款人如无拒绝承兑的理由，应立即承兑。承兑后， 承兑，付款人如无拒绝承兑的理由，应立即承兑。承兑后， 代收行持有承兑汇票，到期再作付款提示， 代收行持有承兑汇票，到期再作付款提示，此时付款人应付 款。 (5)如遇付款人拒付，除非托收指示另有规定，代收行应在法 如遇付款人拒付， 如遇付款人拒付 除非托收指示另有规定， 定期限内作成拒绝证书，并及时将拒付情况通知托收行。 定期限内作成拒绝证书，并及时将拒付情况通知托收行。
(一)即期付款交单程序（D/P） 即期付款交单程序（D/P）
委托人 1 付款人
2
8 3
4
5
6
托收行 7
代收行/提示行 代收行 提示行
（二）远期付款交单程序（D/P） 远期付款交单程序（D/P）
委托人 1 付款人
Байду номын сангаас
2
10
4 3
5 6 7
8
托收行 9
代收行/提示行 代收行 提示行
（三）承兑交单程序（D/P） 承兑交单程序（D/P）
（二）内容： 内容：
托收指示的内容必须与托收申请书的内容严格一 并应包括以下各项适用的内容： 致，并应包括以下各项适用的内容： 1、托收银行、委托人、付款人、提示行（如有） 、托收银行、委托人、付款人、提示行（如有） 的情况。包括全称、邮政地址、电传、 的情况。包括全称、邮政地址、电传、电话和传 真号码等。 真号码等。 2、托收的金额和货币种类。 、托收的金额和货币种类。 3、单据清单和每项单据的份数。 、单据清单和每项单据的份数。 4、（ ）取得付款或承兑的条款和条件。 、（1）取得付款或承兑的条款和条件。 、（ （2）交单条款。 ）交单条款。
托收委托书/托收指示 托收委托书 托收指示(collection order) 托收指示 （一）定义： 定义： 托收指示是托收行根据托收申请书缮制的、 托收指示是托收行根据托收申请书缮制的、 授权代收行处理单据的完全和准确的条款。 授权代收行处理单据的完全和准确的条款。 所有托收单据必须附带托收指示， 所有托收单据必须附带托收指示，除非托收 指示另有授权， 指示另有授权，代收行将不理会除向其发出 托收的一方/银行以外的任何一方 银行以外的任何一方/银行的任 托收的一方 银行以外的任何一方 银行的任 何指示。 何指示。
二、跟单托收（Documentary Collection ） 跟单托收（
跟单托收是指附有商业单据的托收。 跟单托收是指附有商业单据的托收。卖方开具托 收汇票，连同商业单据（主要指货物装运单据） 收汇票，连同商业单据（主要指货物装运单据） 一起委托给托收行。 一起委托给托收行。 跟单托收也包括不使用汇票的情况。 跟单托收也包括不使用汇票的情况。 实质要件：代表货权的运输单据。 实质要件：代表货权的运输单据。
（二）主要内容： 主要内容： 1、托收的交单条件。 、托收的交单条件。 2、票款收妥后代收行汇交托收款的方式。 、票款收妥后代收行汇交托收款的方式。 信汇（ 信汇（M/T）或电汇（T/T）。 ）或电汇（ ）。 3、关于远期付款交单是否委托国外代收行代为存 、 保险。 仓、保险。 4、银行费用如何处理。 、银行费用如何处理。 一般是贸易双方各自负担本国银行的费用。 一般是贸易双方各自负担本国银行的费用。但应 明确是否如果付款人不支付代收行的费用提示行 就不得交单。 就不得交单。
跟单托收的条件 1、付款交单 、 (documents against payment, D/P) 即期付款交单(D/P at sight) 即期付款交单 远期付款交单(D/P at…days after sight) 远期付款交单 2、承兑交单 、 (documents against acceptance, D/A)
买卖合同 (1)发货 发货
付款人 进口商） （进口商）
(
2 委 托
4 提 示
托收行 (6)
) (3)
(5)
)
代收行/ 代收行/提示行
二、托收当事人及其责任
1．委托方（Principal） ．委托方（ ） 在托收业务中， 在托收业务中，委托银行向国外付款方收款的人就是 托收委托人，因为是由他开具托收汇票的， 托收委托人，因为是由他开具托收汇票的，所以也称 出票人。 出票人。 委托人在贸易合同下的责任： 委托人在贸易合同下的责任： 贸易合同下的责任 按时按质按量装运货物；提供符合合同要求的单据。 按时按质按量装运货物；提供符合合同要求的单据。 委托人在委托代理合同下的责任： 委托代理合同下的责任 委托人在委托代理合同下的责任： 委托申请书， （1）填写委托申请书，指示明确； ）填写委托申请书 指示明确； （2）对意外情况及时指示； ）对意外情况及时指示； （3）承担收不到货款的损失。 ）承担收不到货款的损失。
委托人 出口商） （出口商）
债权债务关系
付款人 进口商） （进口商）
无契约关系
委托代理关系 委托代理关系
托收行
代收行
委托（托收）申请书 委托（托收）申请书(collection application) 定义： （一）定义： 托收申请书是委托人与托收银行之间关于 该笔托收业务的契约性文件， 该笔托收业务的契约性文件，也是银行进 行该笔托收业务的依据。 行该笔托收业务的依据。
3．代收行（Collecting Bank） ．代收行（ ） 接受托收行的委托代为提示汇票、收取货款的银行 接受托收行的委托代为提示汇票、 就是代收行。 就是代收行。 代收行的责任： 代收行的责任： 审查委托书，核对单据； （1）审查委托书，核对单据； 代收行有保管好单据的责任； （2）代收行有保管好单据的责任； 及时反馈托收情况； （3）及时反馈托收情况； 谨慎处理货物。 （4）谨慎处理货物。
付款人 进口商） （进口商） (7) 提 示 跟 单 汇 票 (8) D/ P 付 款 D/ A 承 兑 后 到 期 付 款
(12) (5) 结 回 汇 单
代收行/ 代收行/提示行
三、直接托收（Direct Collection） 直接托收（ ）
银行办理的托收也包括卖方/委托人使用自己银行的 银行办理的托收也包括卖方 委托人使用自己银行的 托收格式，以此作为向买方银行寄单的托收指示， 托收格式，以此作为向买方银行寄单的托收指示， 同时向自己的银行提交一份副本。这就是直接托收。 同时向自己的银行提交一份副本。这就是直接托收。 托收格式中应表示： 托收格式中应表示： 1、该托收遵循《托收统一规则》 、该托收遵循《托收统一规则》 2、该托收应被代收行视为是从寄单行收到的 、
(1)合同 合同 委托人 (1)发货 发货 （出口商） 出口商） (3)取得单据 取得单据 (4) 汇票、 汇票、 单据和 托收申 请书 (6)托收委托书和跟单汇票 托收委托书和跟单汇票 托收行 (11)付款 贷记通知 付款(贷记通知 付款 贷记通知) 轮船 公司 (9)交出提单 交出提单 (10)提货 提货
5、要求收取的费用是否可以放弃。 、要求收取的费用是否可以放弃。 6、要求收取的利息（如有），是否可以放弃。 ），是否可以放弃 、要求收取的利息（如有），是否可以放弃。 7、付款的方式和付款通知书的形式。 、付款的方式和付款通知书的形式。 8、发生不符款、不承兑或未执行其它指示情况 、发生不符款、 时的指示。 时的指示。 托收行在缮制托收指示书时，应将交款指示明确、 托收行在缮制托收指示书时，应将交款指示明确、 清楚地表达出来。 清楚地表达出来。交款指示是托收行对代收行在款 项收妥后如何汇交的指示。 项收妥后如何汇交的指示。
委托人 1 付款人
2
10
4 5 6 7 3 9
8
托收行
代收行/提示行 代收行 提示行
远期付款交单凭信托收据借单（D/P.T/R） 远期付款交单凭信托收据借单（D/P.T/R）
国际结算方式二：
托收
第一节 托收概述
一、托收定义 托收（ 托收（Collection）是出口方委托本地银行 ） 根据其要求通过进口地银行向进口方提示 单据，收取货款的结算方式。 单据，收取货款的结算方式。 商业信用 出口商主动催收款项， 出口商主动催收款项，属于逆汇
委托人 出口商） （出口商） ( ( 7 结 汇 )
2．托收行（Remitting Bank） ．托收行（ ） 接受委托人的委托， 接受委托人的委托，负责办理托收业务的银行就是 托收行。由于托收行地处出口地国家， 托收行。由于托收行地处出口地国家，将转而委托 进口地银行代为办理此笔托收业务的汇票提示和货 款收取事宜，必须将单据寄往进口地代理银行， 款收取事宜，必须将单据寄往进口地代理银行，所 以托收行也称寄单行。 以托收行也称寄单行。 托收行责任： 托收行责任： （1）审查委托申请书，核对单据； ）审查委托申请书，核对单据； 托收委托书； （2）缮制托收委托书； ）缮制托收委托书 （3）按常规处理业务，并承担过失责任。 ）按常规处理业务，并承担过失责任。