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It shall not be possible to release the buckle inadvertently, accidentally or with a force of less than 1 daN. The buckle shall be easy to use and to grasp; when it is not under tension and when under the tension specified in paragraph 7.8.2. below, it shall be capable of being released by the wearer with a single simple movement of one hand in one direction; in addition, in the case of belt assemblies intended to be used for the front outboard seats, except in these harness belts, it shall also be capable of being engaged by the wearer with a simple movement of one hand in one direction. (...) The belt after being put on by the wearer, shall either adjust automatically to fit him or be such that the manually adjusting device shall be readily accessible to the seated wearer and shall be convenient and easy to use. It shall also allow the belt to be tightened with one hand to suit the wearer's body size and the position of the vehicle seat. 6.2.3.2.

"'H' point" means the pivot centre of the torso and the thigh of the 3-D H machine installed in the vehicle seat in accordance with paragraph 4 below. (...) Back and seat pans The back and seat pans are constructed of reinforced plastic and metal; they simulate the human torso and thigh and are mechanically hinged at the "H" point. A quadrant is fastened to the probe hinged at the "H" point to measure the actual torso angle. An adjustable thigh bar, attached to the seat pan, establishes the thigh centreline and serves as a baseline for the hip angle quadrant. 2.

It shall not be possible to release the buckle inadvertently, accidentally or with a force of less than 1 daN. The buckle shall be easy to use and to grasp; when it is not under tension and when under the E/ECE/324 E/ECE/TRANS/505 } Rev.1/Add.15/Rev.5 Regulation No. 16 page 20 tension specified in paragraph 7.8.2. below, it shall be capable of being released by the wearer with a single simple movement of one hand in one direction; in addition, in the case of belt assemblies intended to be used for the front outboard seats, except in these harness belts, it shall also be capable of being engaged by the wearer with a simple movement of one hand in one direction. (...) The belt after being put on by the wearer, shall either adjust automatically to fit him or be such that the manually adjusting device shall be readily accessible to the seated wearer and shall be convenient and easy to use. It shall also allow the belt to be tightened with one hand to suit the wearer's body size and the position of the vehicle seat. 6.2.3.2.

???????? ?????/?????? Thigh 1101 Haut de cuisse ????? Bone-in Thigh w/ Back Portion (Thigh Quarter) 1102 Haut de cuisse non désossé avec partie de dos ???????????? (...) An incision is made through the muscle along the thigh and drumstick bones. The whole leg with thigh/drumstick incision consists of the thigh and drumstick. (...) The boneless squared thigh consists of the thigh meat cut to a squared appearance.

The back and a portion of the foot just below the spur are removed and an incision is made through the muscle along the thigh and drumstick bones. The long-cut leg with thigh/drumstick incision consists of thigh, drumstick, and a portion of the shank. 71005-11 Bone-in, Skin-on, Color not specified 71005-12 Bone-in, Skinless CHICKEN – THIGH A “thigh” is produced by cutting a whole leg (71001) at the joint between the tibia and the femur. (...) The drumstick, patella, and abdominal fat are removed. The thigh with back portion consists of the thigh, attached back portion, and associated fat. (...) The boneless squared thigh consists of the thigh meat cut to a squared appearance. 71104-21 Boneless, Skin-on, Color not specified 71104-22 Boneless, Skinless CHICKEN – BONELESS THIGH, TRIMMED AND SQUARED A “boneless trimmed and squared thigh” is produced by cutting a whole leg (71001) at the joint between the tibia and the femur.

If he wished to exaggerate his evidence it would have been very easy for him to say that he had actually witnessed executions. (...) Information was recorded based on anatomical regions of the body namely head, neck, torso, upper arm, lower arm, thigh and shin/foot. Within each region, categories of trauma were recorded including scars, ulceration, tramline bruises, non-specific injuries, and ligature marks. (...) • The images of the thighs showed some cases of ulceration (10%) with scars (5%) and tramline bruises (1%)

The oil gland and tail may or may not be present. 0103 BONELESS WHOLE BIRD WITHOUT GIBLETS AND WINGS A “boneless whole bird without giblets and wings” consists of an intact carcase with the breast, thigh, and drumstick meat. The head and neck with skin, wings, feet, gizzard, heart and liver, oil gland and tail are removed. 0104 WHOLE BIRD WITHOUT GIBLETS, WITH LONG-CUT DRUMSTICKS (SHANK) A “whole bird without giblets, with long-cut drumstick” consists of an intact carcase with all parts, including the breast, thighs, long-cut drumsticks, wings, back and abdominal fat. (...) The oil gland and tail may or may not be present. 0107 WHOLE BIRD WITHOUT GIBLETS, WITH HEAD A “whole bird without giblets, with head” consists of an intact carcase with the head attached with all parts, including the breast, thighs, drumsticks, wings, back and abdominal fat. (...) All parts, including the breast, thighs, drumsticks, wings, back and abdominal fat are also attached.

An incision is made through the muscle along the thigh and drumstick bones. The whole leg with thigh/drumstick incision consists of the thigh and drumstick. 71004-11 Bone-in, Skin-on, White or Yellow 71004-12 Bone-in, Skinless CHICKEN – WHOLE LEG, LONG-CUT WITH THIGH/DRUMSTICK INCISION (LONG-CUT SUJIIRE) Cert. (...) The drumstick and patella are removed. The thigh consists of the thigh and associated fat. Meat adjacent to the ilium (oyster meat) may or may not be present. 71101-11 Bone-in, Skin-on, White or Yellow 71101-12 Bone-in, Skinless 71101-21 Boneless, Skin-on, White or Yellow 71101-22 Boneless, Skinless CHICKEN – BONE-IN THIGH WITH BACK PORTION (THIGH QUARTER) Cert. (...) The drumstick, patella, and abdominal fat are removed. The thigh with back portion consists of the thigh, attached back portion, and associated fat.

ECE/CTCS/WP.7/GE.11/2018/4 26 5.3 Duck meat parts 0101 Whole bird (with giblet pack) A “whole bird (with giblet pack)” consists of an intact carcase with all parts, including the breast, thighs, drumsticks, wings, back, and abdominal fat. (...) All parts, including the breast, thighs, drumsticks, wings, back and abdominal fat are also attached. (...) All parts, including the breast, thighs, drumsticks, wings, back, abdominal fat, liver, lungs, and heart are left intact.