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The condition of the peanut kernels must be such as to enable them: • to withstand transportation and handling; • to arrive in satisfactory condition at the place of destination. B. Moisture content 2 Raw peanut kernels shall have a moisture content not exceeding 10.0 per cent. Roasted peanut kernels shall have a moisture content not exceeding 4.0 per cent. 1 Definitions of terms and defects are listed in Annex III of the Standard Layout – Recommended terms and definition of defects for standards of dry (Inshell Nuts and Nut Kernels) and dried produce https://unece.org/sites/default/files/2020-12/DDP_StanLayout_2020_e_0.pdf. 2 The moisture content is determined by one of the methods given in annex II of the Standard Layout – Determination of the moisture content for dry produce https://unece.org/sites/default/files/2020- 12/DDP_StanLayout_2020_e_0.pdf. (...) Minimum requirements 2F B. Moisture content 3F C. Classification III. Provisions concerning sizing IV.
Language:English
Score: 1127991.3 - https://unece.org/sites/defaul.../WP7_2021_10EPeanutKernels.pdf
Data Source: un
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The condition of the dried persimmon must be such as to enable them: • to withstand transportation and handling • to arrive in satisfactory condition at the place of destination. B. Moisture content2 Dried persimmons should have moisture content not exceeding the values in the following table: Style Untreated Dried Persimmons Maximum moisture content (per cent) Treated Dried Persimmons* Maximum moisture content (per cent) Whole, pitted and unpitted or seedless 25.0 35.0 Pieces; pitted and unpitted or seedless 20.0 25.0 * The dried persimmons may be treated with preservatives or preserved by other means (e.g. pasteurisation). (...) Sizing by count The number of dried persimmons per kg or by lb (454 g). 2 The moisture content is determined by one of the methods given in Annex I of the Standard Layout – Determination of the moisture content for dried produce https://unece.org/sites/default/files/2020- 12/DDP_StanLayout_2020_e_0.pdf. (...) Nature of produce • “Dried persimmons, (kaki, kaki persimmon)”, which may be replaced (when appropriate) by high moisture or equivalent denomination • name of the variety (optional) • style (in accordance with the styles indicated in the Definition of produce).
Language:English
Score: 1127876.2 - https://unece.org/sites/defaul...Rec_DriedPersimmons_2021_e.pdf
Data Source: un
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The condition of the dried persimmon must be such as to enable them: • to withstand transportation and handling • to arrive in satisfactory condition at the place of destination. B. Moisture content2 Dried persimmons should have moisture content not exceeding the values in the following table: Style Untreated Dried Persimmons Maximum moisture content (per cent) Treated Dried Persimmons* Maximum moisture content (per cent) Whole, pitted and unpitted or seedless 25.0 35.0 Pieces; pitted and unpitted or seedless 20.0 25.0 * The dried persimmons may be treated with preservatives or preserved by other means (e.g. pasteurisation). (...) Sizing by count The number of dried persimmons per kg or by lb (454 g). 2 The moisture content is determined by one of the methods given in Annex I of the Standard Layout – Determination of the moisture content for dried produce https://unece.org/sites/default/files/2020- 12/DDP_StanLayout_2020_e_0.pdf. (...) Nature of produce • “Dried persimmons, (kaki, kaki persimmon)”, which may be replaced (when appropriate) by high moisture or equivalent denomination • name of the variety (optional) • style (in accordance with the styles indicated in the Definition of produce).
Language:English
Score: 1127876.2 - https://unece.org/sites/defaul...Rec_DriedPersimmons_2021_e.pdf
Data Source: un
B. Moisture content 2 Raw inshell peanuts shall have moisture content not exceeding 10 per cent. [Roasted inshell peanuts shall have moisture content not exceeding [4 per cent]]. (Comment of the United States: Proposal based on trade practices.) 1 Definitions of terms and defects are listed in Annex III of the Standard Layout – Recommended terms and definition of defects for standards of dry (Inshell Nuts and Nut Kernels) and dried produce . 2 The moisture content is determined by one of the methods given in moisture content for dry produce> . (...) Minimum requirements 0F B. Moisture content 1F C. Classification III. Provisions concerning sizing [IV.
Language:English
Score: 1127876.2 - https://unece.org/sites/defaul.../files/2021-06/GE2_2021_4E.pdf
Data Source: un
Moisture content 2 Raw inshell peanuts shall have moisture content not exceeding 10.0 per cent. Roasted inshell peanuts shall have moisture content not exceeding 4.0 per cent. C. Classification In accordance with the defects allowed in section “IV. (...) Minimum requirements 3F B. Moisture content 4F C. Classification III. Provisions concerning sizing IV.
Language:English
Score: 1120485.5 - https://unece.org/sites/defaul..._2021_9EInshellPeanuts6OCT.pdf
Data Source: un
The condition of the peanut kernels must be such as to enable them: • to withstand transportation and handling; • to arrive in satisfactory condition at the place of destination. B. Moisture content 2 Raw peanut kernels shall have a moisture content not exceeding 10.0 per cent. 1 Definitions of terms and defects are listed in Annex III of the Standard Layout – Recommended terms and definition of defects for standards of dry (Inshell Nuts and Nut Kernels) and dried produce https://unece.org/sites/default/files/2020-12/DDP_StanLayout_2020_e_0.pdf. 2 The moisture content is determined by one of the methods given in annex II of the Standard Layout – Determination of the moisture content for dry produce https://unece.org/sites/default/files/2020- 12/DDP_StanLayout_2020_e_0.pdf. The laboratory reference method shall be used in cases of dispute. https://unece.org/sites/default/files/2020-12/DDP_StanLayout_2020_e_0.pdf https://unece.org/sites/default/files/2020-12/DDP_StanLayout_2020_e_0.pdf https://unece.org/sites/default/files/2020-12/DDP_StanLayout_2020_e_0.pdf ECE/CTCS/WP.7/2021/10 3 Roasted peanut kernels shall have a moisture content not exceeding 4.0 per cent. C. Classification In accordance with the defects allowed in section “IV. (...) Minimum requirements 3F B. Moisture content 4F C. Classification III. Provisions concerning sizing IV.
Language:English
Score: 1120485.5 - https://unece.org/sites/defaul..._2021_10EPeanutKernels6OCT.pdf
Data Source: un
B. Moisture content 2 Raw inshell peanuts shall have moisture content not exceeding 10.0 per cent. Roasted inshell peanuts shall have moisture content not exceeding 4.0 per cent. 1 Definitions of terms and defects are listed in Annex III of the Standard Layout – Recommended terms and definition of defects for standards of dry (Inshell Nuts and Nut Kernels) and dried produce https://unece.org/sites/default/files/2020-12/DDP_StanLayout_2020_e_0.pdf. 2 The moisture content is determined by one of the methods given in annex II of the Standard Layout – Determination of the moisture content for dry produce https://unece.org/sites/default/files/2020- 12/DDP_StanLayout_2020_e_0.pdf.. (...) Minimum requirements 2F B. Moisture content 3F C. Classification III. Provisions concerning sizing IV.
Language:English
Score: 1120485.5 - https://unece.org/sites/defaul.../WP7_2021_9EInshellPeanuts.pdf
Data Source: un
NetCDF data files: http://ftp.cpc.ncep.noaa.gov/precip/PORT/SEMDP/VEGETATION-INDEX/VHI/DATA/   The graphics: http://ftp.cpc.ncep.noaa.gov/precip/PORT/SEMDP/VEGETATION-INDEX/VHI/GIF/ Real-time updated animation: http://ftp.cpc.ncep.noaa.gov/precip/PORT/SEMDP/VEGETATION-INDEX/VHI/GIF/RealTime/SEMDP_VHI_0.10deg-WLY_recent_52wk_animation.gif   4.3. NOAA/NESDIS Soil Moisture product (SMOPS) NESDIS Soil Moisture product is a NESDIS product created by blending soil moisture retrievals from multiple satellites.  (...) NetCDF data files (daily only for now): http://ftp.cpc.ncep.noaa.gov/precip/PORT/SEMDP/SOIL-MOISTURE/SMOPS/DATA/   Graphics (Daily fields only for now): http://ftp.cpc.ncep.noaa.gov/precip/PORT/SEMDP/SOIL-MOISTURE/SMOPS/GIF/   Real-time updated animation (daily fields only for now): http://ftp.cpc.ncep.noaa.gov/precip/PORT/SEMDP/SOIL-MOISTURE/SMOPS/GIF/RealTime/SEMDP_SMOPS_SM_0.25deg-DLY_recent_30dy_animation.gif   5. (...) Provided by JAXA presentation: ftp://swcem@hokusai.eorc.jaxa.jp/EAWP/DOCU/CaseStudy/181101_WMO_Case-Study_case3_JAXA.pptx Provided by NOAA/CPC The long-term soil moisture product combined ESA / CCI satellite soil moisture (from 1981 to 2016) with real-time updates from NOAA/NESDIS SMOPS (2015 to present); presentation: http://ftp.cpc.ncep.noaa.gov/precip/PORT/SEMDP/MISC/1811_WMO_Case.ppt data: http://ftp.cpc.ncep.noaa.gov/precip/PORT/SEMDP/CASES/CASE3/DATA/Soil-Moisture/ graphics: http://ftp.cpc.ncep.noaa.gov/precip/PORT/SEMDP/CASES/CASE3/GIF/Soil-Moisture/   Reference McBridge, J.L., ea al, 2015: The 2014 Record Dry Spell at Singapore: An Intertropical Convergence Zone (ITCZ) Drought.
Language:English
Score: 1118866.7 - https://public.wmo.int/en/prog...mmes/wmo-space-programme/swcem
Data Source: un
(ii) Moisture content Moisture content of decorticated pistachio kernels and decorticated peeled pistachio nuts kernels must not exceeding 6.5 per cent 1, 2 B. (...) After cooling to ambient temperature, weigh the covered dish to the nearest 0.01 g(M2). 4.6. The moisture content of the sample, as percentage by mass is given by the expression: (M1 - M2) Moisture= _______________ X 100 (M1 - Mo) 4.7. (...) Principle Determination of the moisture content using a measuring instrument based on the principle of electrical conductivity.
Language:English
Score: 1117240.1 - https://unece.org/fileadmin/DA...ngs/ge.02/document/2001_05.pdf
Data Source: un
The condition of the dried persimmon must be such as to enable them: • to withstand transportation and handling • to arrive in satisfactory condition at the place of destination. [{B. Moisture content 3]} The moisture content of dDried persimmons should have moisture content not exceeding the values in the following table should be within the indicated limits, depending on the species: Type Maximum Mmoisture content in untreated dried persimmons (per cent) {[Maximum Mmoisture content in treated dried persimmons (per cent)]} Whole, peeled and unpeeled, pitted and unpitted or seedless if marked on the package (with or without pits as a result of selection) 25 35 1 Definitions of terms and defects are listed in Annex III of the Standard Layout – Recommended terms and definition of defects for standards of dried (Inshell Nuts and Nut Kernels) and dried produce . 2 The presence of sugar on the surface appears as a white film/plaque 3 The moisture content is determined by one of the methods given in moisture content for dried produce> or http://www.unece.org/trade/agr/standard/dry/StandardLayout/StandardLayoutDDP_e.pdf The laboratory reference method shall be used in cases of dispute. (...) Nature of produce • “Dried persimmons, (kaki, kaki persimmon)”, which may be replaced (when appropriate) by high moisture or equivalent denomination; • name of the variety (optional); • type or style (in accordance with the styles indicated in the Definition of produce). (...) Minimum requirements 0F [{B. Moisture content 2F ]} C. Classification [{III. Provisions concerning sizing]} А.
Language:English
Score: 1114809.1 - https://unece.org/sites/defaul...iles/2021-06/GE2_2021_INF1.pdf
Data Source: un