定价： 190元 / 折扣价： 162 元

定价： 182元 / 折扣价： 155 元

1.1 This guide describes manual sampling procedures for coal contained in railroad cars. These procedures are used to provide samples for general analysis and for the determination of total moisture. The gross sample is to be crushed and further prepared for analysis in accordance with Method D 2013 and Test Methods D 2234. 1.2 This guide provides instructions for sampling only the top 18 to 24 in. of a railcar. The user is cautioned that samples so obtained do not represent material below the point of penetration. 1.3 The user is cautioned that, during the removal of increments, spillage of coal from the sampling device is to be avoided. Spillage can result in a size biasing of the various sizes in the coal. 1.4 The samples obtained by this guide under Condition D (from stationary sources, see Test Methods D 2234), shall be considered less representative than samples taken from the same lot under Conditions A, B, or C (Test Methods D 2234). 1.5 The quantities stated in either acceptable SI units or in inch-pound units shall be regarded separately as standard. The quantities stated in each system may not be exact equivalents; therefore, each system must be used independently of the other, without combining quantities in any way. 1.6 This standard does not purport to address all of the safety concerns, if any, associated with its use. It is the responsibility of the user of this standard to establish appropriate safety and health practices and determine the applicability of regulatory limitations prior to use.

定价： 0元 / 折扣价： 0 元

1.1 This practice covers procedures for obtaining a manual gross sample from the surface of coal contained in barges. These procedures are used to provide gross samples for general analysis and for estimating quality and total moisture. The gross sample is to be crushed and further prepared for analysis in accordance with Test Method D2013.1.2 The user is cautioned that samples of this type do not satisfy the minimum requirements for probability sampling and, as such, cannot be used to calculate such statistical inferences as the precision, standard error, or bias.1.3 This sampling method is used only when sampling by methods that provide a probability sample is not possilble.1.4 The quantities stated in either acceptable SI units or in inch-pound units are regarded separately as standard. The quantities stated in each system may not be exact equivalents; therefore, each system must be used independently of the other, without combining quantities in any way.1.5 This standard does not purport to address all of the safety concerns, if any, associated with its use. It is the responsibility of the user of this standard to establish appropriate safety and health practices and determine the applicability of regulatory limitations prior to use.

定价： 0元 / 折扣价： 0 元

5.1 The energy input rate test is used to confirm that the range top under test is operating at the manufacturer's rated input. This test would also indicate any problems with the electric power supply or gas service pressure.5.2 The heat transfer characteristics of a cooking unit can be simulated by measuring the temperature uniformity of a steel plate.5.3 Idle energy rate and pilot energy consumption can be used by food service operators to estimate energy consumption during non-cooking periods.5.4 The heat-up energy efficiency is a direct measurement of range top efficiency at the full-energy input rate and simmer energy is a measurement of the range top efficiency while maintaining operational temperature. This data can be used by food service operators in the selection of range tops, as well as for the management of a restaurant’s energy demands.NOTE 1: The PG&E Food Service Technology Center has determined that the cooking energy efficiency does not significantly change for different input rates. If precise efficiency calculations are desired at lower input rates, the full-input rate test procedure is valid for all input rates (that is, less than full-input).5.5 Production rate and production capacity can be used to estimate the amount of time required for food preparation and as a measure of range top capacity. This helps the food service operator match a range top to particular food output requirements.1.1 These test methods cover the energy consumption and cooking performance of range tops. The food service operator can use this evaluation to select a range top and understand its energy consumption.1.2 These test methods are applicable to gas and electric range tops including both discreet burners and elements and hot tops.1.3 The range top can be evaluated with respect to the following (where applicable):1.3.1 Energy input rate (see 10.2), and1.3.2 Pilot energy consumption (see 10.3).1.3.3 Heat-up temperature response and temperature uniformity at minimum and maximum control settings (see 10.4),1.3.4 Cooking energy efficiency and production capacity (see 10.5), and1.3.5 Simmer energy consumption rate (optional, see 10.6).1.4 The values stated in inch-pound units are to be regarded as standard. The values given in parentheses are mathematical conversions to SI units that are provided for information only and are not considered standard.1.5 This standard does not purport to address all of the safety concerns, if any, associated with its use. It is the responsibility of the user of this standard to establish appropriate safety, health, and environmental practices and determine the applicability of regulatory limitations prior to use.1.6 This international standard was developed in accordance with internationally recognized principles on standardization established in the Decision on Principles for the Development of International Standards, Guides and Recommendations issued by the World Trade Organization Technical Barriers to Trade (TBT) Committee.

定价： 590元 / 折扣价： 502 元 加购物车

定价： 481元 / 折扣价： 409 元 加购物车

定价： 345元 / 折扣价： 294 元 加购物车

定价： 260元 / 折扣价： 221 元 加购物车

This specification covers the construction of steel furniture tops for use where invoked by other marine furniture specifications. Tops shall be of the following types: type I - top on which the edge binder is flush with the top and the substrate material is steel; type II - top on which the edge binder projects above the upper surface of the top to act as a lee rail and the substrate material is steel; type III - top on which a lee rail is applied to the upper surface of the finished top, the top has a self edge securely bonded to the finished top, and the substrate material is a particle or mineral board core; and type IV - top is an insert panel and the edge binder is an integral part of the supporting furniture unit. Tops shall be of the following grades: grade 1 - substrate material and edge reinforcements for types I, II, and IV, and grade 2 - substrate material is a particle or mineral board core with a minimum density of 45 lb/ft3.1.1 This specification covers the construction of steel furniture tops for use where invoked by other marine furniture specifications.1.2 This specification applies to tops for furniture case goods only such as chests of drawers, log desks with cabinets, and so forth.1.3 The values stated in inch-pound units are to be regarded as standard. The values given in parentheses are mathematical conversions to SI units that are provided for information only and are not considered standard.1.4 This international standard was developed in accordance with internationally recognized principles on standardization established in the Decision on Principles for the Development of International Standards, Guides and Recommendations issued by the World Trade Organization Technical Barriers to Trade (TBT) Committee.

定价： 590元 / 折扣价： 502 元 加购物车