Bluesign to release black limits for chemical products

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Bluesign to release black limits for chemical products

机译：Bluesign释放化学产品的黑色极限

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Bluesign, a provider of solutions and services for the textile industry, has published threshold limits for chemical substances in finished chemical products, like auxiliaries or dyes, under the title Bluesign System Black Limits (BSBL).

机译：Bluesign是纺织业的解决方案和服务提供商，在标题Bluesign系统黑色限制（BSBL）下，已将成品化学产品中的化学物质的阈值限制公布为成品化学产品中的化学物质。

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《International Dyer & Finisher》 |2019年第4期|18-18|共1页
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1. Bluesign releases black limits for chemical products [J] . The Indian Textile Journal Group The Indian Textile Journal . 2019,第10期

机译：Bluesign释放化学产品的黑色极限
2. Bluesign to release black limits for chemical products [J] . International dyer . 2019,第4期

机译：Bluesign释放化学产品的黑色限制
3. bluesign to give free access to verified chemical products [J] . International dyer . 2019,第5期

机译：bluesign免费提供经过验证的化学产品
4. Modeling use phase chemical releases, fate, and disposal for modeling longitudinal human exposures to consumer products [C] . G. Glen, R. Avanasi, J. Levasseur, Annual conference of the International Society of Exposure Science . 2017

机译：模拟使用阶段化学物质的释放，命运和处置，以模拟人类对消费品的纵向暴露
5. Experimental probes of gas phase ions and molecules: I. Product kinetic energy release measurements as a probe of reaction thermochemistry, dynamics, and chemical structure in systems containing transition metal ions. II. Photoelectron and optical studies of organic transient species. [D] . Dearden, David Vernell. 1989

机译：气相离子和分子的实验探针：I.产物动能释放测量，作为包含过渡金属离子的系统中反应热化学，动力学和化学结构的探针。二。有机瞬态物质的光电子和光学研究。
6. Isopentenyl Diphosphate Isomerase Catalyzed Reactions in D2O: Product Release Limits the Rate of this Sluggish Enzyme-Catalyzed Reaction [O] . Venkatadurga Jonnalagadda, Krisztina Toth, John P. Richard -1

机译：异戊烯基二磷酸异构酶催化反应中的重水：产品发行限制了这种疲软的酶催化反应的速率
7. ABSTRACTudThe purpose of this research is to obtain an optimal formulations of Black mulberry leaves dried noodle product by using Design Expert Application with Design Mixture D-optimal method.udThis research was done with two phases. The preliminary procedures research is to determine levels of antioxidant activity, chlorophyll content, and the levels of tannin that was contained in black mulberry leaves, the black mulberry leaf flour, a pare fruits, and pare flour. Primary research is to determine the best formulation by using a Mixture Design Expert Design D-optimal method, for a purpose is to optimized the Black mulberry leaf dry noodle. Responses in this studies are a chemical analysis response by using a crude fiber analysis and protein analysis. Physical response is water absorption. Sensory response are color, flavor, and odor.udBlack mulberry leaves dried noodles was made from wheat flour, black mulberry leaf flour, and pare flour, other materials such as an eggs, water, salt, and sodium bicarbonate, of the 16 formulations that has offered to produce an optimal formulation based on desirability which contains 39.69 Flour,14.25 Black Mulberry Leaves flour, 3.06 Pare fruit and flour amounted, and other materials are 30 water, 10 eggs, 2 salt, and 1 sodium bicarbonate. The formulation has been result by program 11,05 crude fiber content, 12.93 protein, 274.31 water absorption, 4,31 for color attribute, 3,87 for taste attribute, and 3,71 for aroma attribute.ududKeyword: Black mulberry leaf dried noodles, optimization. [O] . Leti Nurlatifah Alumni, Yudi Garnida DS, Tantan Widiantara DS 2017

机译：抽象 ud本研究的目的是通过使用带有Design Mixture D-最优方法的Design Expert Application获得黑桑叶干面条产品的最佳配方。 ud这项研究分两个阶段进行。初步程序研究是确定抗氧化剂活性，叶绿素含量以及黑桑叶，黑桑叶粉，果皮和果皮中所含单宁的含量。首要研究是通过使用Mixture Design Expert Design D-optimal方法确定最佳配方，目的是优化黑桑叶干面条。本研究中的反应是通过使用粗纤维分析和蛋白质分析进行的化学分析反应。物理反应是吸水。感官反应是颜色，味道和气味。黑桑叶干面条由小麦粉，黑桑叶粉和削皮粉，鸡蛋，水，盐和碳酸氢钠等其他材料制成，这16种配方可根据需要提供最佳配方其中包含39.69％的面粉，14.25％的黑桑叶面粉，3.06％的去皮水果和面粉，其他材料是30％的水，10％的鸡蛋，2％的盐和1％的碳酸氢钠。该配方是通过程序11,05％的粗纤维含量，12.93％的蛋白质，274.31％的吸水率，4.31的颜色属性，3,87的味道属性和3,71的芳香属性得出的。 ud关键字：黑桑叶干面条，优化。

Bluesign to release black limits for chemical products

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