Crude, Products Slip Below Key Technical Support Levels

Gregory Gethard

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Crude, Products Slip Below Key Technical Support Levels

机译：原油，产品跌破关键技术支持水平

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Crude and oil product prices slid Monday towards key technical support levels, which one brokerage firm said was a “not surprising” move. Nymex August crude futures fell $1.14 to settle at $74.95 per barrel. In London on ICE Futures, August Brent dropped $1.05 to close at $74.37. Brokerage firm PVM said in a report that several of the oil contracts it tracks in its technical analysis failed to close Friday over key correction point resistance levels, which prompted Monday’s drawback.

机译：周一，原油和石油产品价格下滑至关键的技术支撑位，一家经纪公司称这是“不足为奇”的举动。纽约商交所八月原油期货下跌1.14美元，收于每桶74.95美元。伦敦ICE期货交易所八月布伦特原油期货下跌1.05美元，报收于74.37美元。经纪公司PVM在一份报告中称，其技术分析中追踪的几份石油合约周五未能在关键修正点阻力位上方收盘，这导致了周一的下跌。

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《International Oil Daily》 |2010年第134期|共1页
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Gregory Gethard;
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入库时间 2022-08-18 10:43:29

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1. Crude, Products Slip Below Key Technical Support Levels [J] . Gregory Gethard International Oil Daily . 2010,第134期

机译：原油，产品跌破关键技术支持水平
2. US crude inventories slip while product levels jump. [J] . Worldwide Refining Business Digest group Worldwide Refining Business Digest: The Fast-read Comprehensive Newaletter for Busy Professionals Working in the Refining Industry . 2013,第10期

机译：美国原油库存下滑，而产品水平上升。
3. Crude Falls on Pipeline Restart, Dips Below Key Technical Levels [J] . Gregory Gethard Oil Daily . 2010,第183期

机译：原油下跌，管道重启，跌破关键技术水平
4. The CFD Simulation for the West Pipeline Engineering on the Contamination Levels of Crude Product Oil [C] . Liang Yue, Xin Yanping International Conference on Material, Mechanical and Manufacturing Engineering . 2015

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5. Essays on product placement: An analysis of key executional and individual level factors that influence the effectiveness of product placements . [D] . Anil Pillai, Deepa. 2011

机译：关于产品展示位置的文章：对影响产品展示位置有效性的关键执行和个人层面因素的分析。
6. PSIV-4 The effect of peptide product and ZnO on growth performance in nursery pigs fed different levels of crude protein diets. [O] . J Knapp, T Tsai, C Maxwell, 2018

机译：PSIV-4肽产品和ZnO对饲喂不同水平的粗蛋白日粮的仔猪生长性能的影响。
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。

Crude, Products Slip Below Key Technical Support Levels

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