NYMEX crude drops $1.96, leaving contract nearly flat for week

Tom Liodice; Linda Rafield; Jessica Marron

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NYMEX crude drops $1.96, leaving contract nearly flat for week

机译：NYMEX原油下跌1.96美元，一周合约几乎持平

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New York—New York Mercantile Exchange May crude futures settled $1.96 lower at $52.38/barrel March 27 as a firmer US dollar and weaker equity markets kept prices across the petroleum complex under pressure.The US Dollar Index on ICE extended the prior day’s gains, rallying 120 points to an intra-day high of 85.349.

机译：纽约—纽约商品交易所5月原油期货结算价跌1.96美元，至每桶52.38美元，原因是美元走坚和股市疲软使石油综合体的价格承压。ICE的美元指数延续了前一日的涨势，上涨120点至日内高点85.349。

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《Platt's Oilgram News》 |2009年第62期|共1页
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Tom Liodice; Linda Rafield; Jessica Marron;
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入库时间 2022-08-19 14:21:53

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1. NYMEX crude drops $1.96, leaving contract nearly flat for week [J] . Tom Liodice, Linda Rafield, Jessica Marron Platt's Oilgram News . 2009,第62期

机译：NYMEX原油下跌1.96美元，一周合约几乎持平
2. NYMEX Crude Futures Price Drops 2% Week-on-Week [J] . Harts Octane Week Group Hart's Octane Week . 2006,第48期

机译：纽约商品交易所原油期货价格每星期下跌2％
3. NYMEX Crude Ends Week with Drop [J] . Harts Octane Week. (Email Ed.) Group Hart's Octane Week . 2008,第5期

机译：NYMEX原油周下跌
4. The Empirical Analysis of the Risk of NYMEX Crude Oil Futures Market Based on the VAR-GARCH Model [C] . OUYANG Lingyu, DU Jia Proceedings of ninth international forum - international trade and investment . 2012

机译：基于VAR-GARCH模型的NYMEX原油期货市场风险实证分析
5. A Study of Methods for Calculating Pressure-Drop Through Crude Oil Pipestills [D] . Tiehen, John A. 1949

机译：原油管馏分压降计算方法的研究
6. ASYMMETRIC-LEAVES2 and an ortholog of eukaryotic NudC domain proteins repress expression of AUXIN-RESPONSE-FACTOR and class 1 KNOX homeobox genes for development of flat symmetric leaves in Arabidopsis [O] . Nanako Ishibashi, Kyoko Kanamaru, Yoshihisa Ueno, 2012

机译：ASYMMETRIC-LEAVES2和真核NudC域蛋白的直系同源基因抑制拟南芥中平坦对称叶片发育的AUXIN-RESPONSE-FACTOR和1类KNOX同源盒基因的表达
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。

NYMEX crude drops $1.96, leaving contract nearly flat for week

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