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GE.10-20419
Potato tubers start showing a mushy, creamy, watery or slimy disintegration (or decomposing, softening, including licuefying of potato tissue), initially odorless, but may become malodorous after secondary infection with other organisms. (...) Rots are characterized by breakdown of the tuber flesh such as a mushy, creamy, watery or slimy decomposition or can be accompanied by formation of cavities which may contain mycelium of various colours or a cheese-like ooze.
Language:English
Score: 1661382.6 - daccess-ods.un.org/acce...RADE/C/WP.7/GE.6/2010/2&Lang=E
Data Source: ods
DRAFT GUIDE ON SEED POTATO TUBER INSPECTION
Decayed potatoes may be white or only slightly coloured and cheesy or buttery in consistency but gradually turn black and slimy as the decomposition progresses. In storage it is typical for blackleg to be confined to the centre of the potato, which becomes hollowed and black with a layer of slimy lining. (...) At more advanced stages this disease is frequently followed by slimy soft rot. • Zero tolerance for brown rot. Fusarium tuber rot (Page 17) is usually dry at low temperatures and wet at high temperatures. It is never slimy even when wet and never has a bad odour unless accompanied by other fungi or bacteria.
Language:English
Score: 1435420.7 - https://daccess-ods.un.org/acc...E/CTCS/WP.7/GE.6/2016/4&Lang=E
Data Source: ods
DRAFT GUIDE TO SEED POTATO LOT INSPECTION
Decayed potatoes may be white or only slightly coloured and cheesy or buttery in consistency but gradually turn black and slimy as the decomposition progresses. In storage it is typical for blackleg to be confined to the centre of the potato, which becomes hollowed and black with a layer of slimy lining. (...) At more advanced stages this disease is frequently followed by slimy soft rot. • Zero tolerance for brown rot. Fusarium tuber rot (Page 17) is usually dry at low temperatures and wet at high temperatures. It is never slimy even when wet and never has a bad odour unless accompanied by other fungi or bacteria.
Language:English
Score: 1435420.7 - daccess-ods.un.org/acce...DS=ECE/CTCS/WP.7/2016/4&Lang=E
Data Source: ods
UNECE GUIDE ON SEED POTATO TUBER INSPECTION
Decayed potatoes may be white or only slightly coloured and cheesy or buttery in consistency but gradually turn black and slimy as the decomposition progresses. In storage it is typical for blackleg to be confined to the centre of the potato, which becomes hollowed and black with a layer of slimy lining. (...) At more advanced stages this disease is frequently followed by slimy soft rot. • Zero tolerance for brown rot. 107. Fusarium tuber rot is usually dry at low temperatures and wet at high temperatures. It is never slimy even when wet and never has a bad odour unless accompanied by other fungi or bacteria. 108.
Language:English
Score: 1435420.7 - daccess-ods.un.org/acce...RADE/C/WP.7/GE.6/2014/5&Lang=E
Data Source: ods
CONFERENCE OF THE COMMITTEE ON DISARMAMENT: FINAL RECORD OF THE 641ST MEETING
H.C. HAINWORTH Mr. D. SliMI'1ERHA.~$.::.: ::._ .~ Mr. J .G. TAYLOR Mr. (...) Multilateral disarmament is an essential ingredient for a saf~r wb~ld~: =:·· · · ...... --- -·· ----- -~-~ ·-~ ......
Language:English
Score: 1334370 - https://daccess-ods.un.org/acc.../get?open&DS=CCD/PV.641&Lang=E
Data Source: ods
I reached for my back and found that it too had been burnt. Something slimy and black stuck on my fingers. My bike was bent and twisted completely out of shape - the body, the wheels and all.
Language:English
Score: 1078236.4 - https://www.un.org/en/conf/npt...010/pdf/japanconfederation.pdf
Data Source: un
Vaccine manufacturing 1.3 Other ingredients Formaldehyde Inactivating ingredients - to kill viruses or inactivate toxins 291211 OECD, WCO 34 1. (...) Vaccine manufacturing 1.3 Other ingredients Monobasic potassium phosphate 283524 Assumed pure. (...) Vaccine manufacturing 1.3 Other ingredients Emulsifiers Emulsification - To help the water and oil based ingredients stay together More information is needed for classification ADB 40 1.
Language:English
Score: 1012168.8 - https://www.wto.org/english/tr..._e/vaccine_inputs_report_e.pdf
Data Source: un
(b) Where an ingredient of the foodstuff is itself the product of several ingredients, the latter shall be regarded as ingredients of the foodstuff in question. (...) The quantity indicated, expressed as a percentage, shall correspond to the quantity of the ingredient or ingredients at the time of its/their use. (...) The indication referred to in paragraph 1 shall appear either in or immediately next to the name under which the foodstuff is sold or in the list of ingredients in connection with the ingredient or category of ingredients in question. 6.
Language:English
Score: 1004422.4 - https://www.fao.org/uploads/media/EU_2000_13_EC.pdf
Data Source: un
Vaccine manufacturing 1.3 Other ingredients Formaldehyde Inactivating ingredients - to kill viruses or inactivate toxins 291211 OECD, WCO 34 1. (...) Vaccine manufacturing 1.3 Other ingredients Monobasic potassium phosphate 283524 Assumed pure. (...) Vaccine manufacturing 1.3 Other ingredients Emulsifiers Emulsification - To help the water and oil based ingredients stay together More information is needed for classification ADB 41 1.
Language:English
Score: 1003561.1 - https://www.wto.org/english/tr...cine_inputs_report_jun22_e.pdf
Data Source: un
The similarity of the active ingredient, including its impurities           ii. The concentration of the active ingredient and any relevant impurities           iii. (...) As a result, the hazards of the two active ingredients will be the same.   Alternatively, the active ingredients can also be equivalent , which means that the relevant impurities (and associated hazards) will not differ significantly.   (...) ii. Active ingredient concentration If the concentrations of the active ingredient(s) in the two products that are bridged are the same, bridging is facilitated.  
Language:English
Score: 994700.3 - https://www.fao.org/pesticide-...are-the-pesticide-products/ru/
Data Source: un