This standard specifies the type, basic parameters, technical requirements, test methods, inspection rules, mark, packing, transport and storage of multi-rope mining friction hoist. This standard is applicable to the multi-rope mining friction hoist hoisting personnel, materials and equipment in the vertical shaft of coal mine, metal mine and nonmetal mine under no explosive gas and dust environment.
The practical reference book and guide to fans, ventilation and ancillary equipment with a comprehensive buyers' guide to worldwide manufacturers and suppliers. Bill Cory, well-known throughout the fans and ventilation industry, has produced a comprehensive, practical reference with a broad scope: types of fans, how and why they work, ductwork, performance standards, testing, stressing, shafts and bearings. With advances in technology, manufacturers have had to continually improve the performance and efficiency of fans and ventilation systems; as a result, improvements that once seemed impossible have been achieved. Systems now range in all sizes, shapes, and weight, to match the ever increasing applications. An important reference in the wake of continuing harmonisation of standards throughout the European Union and the progression of National and International standards. The Handbook of Fans and Ventilation is a welcome aid to both mechanical and electrical engineers. This book will help you to... •Understand how and why fans work •Choose the appropriate fan for the right job, helping to save time and money •Learn installation, operational and maintenance techniques to keep your fans in perfect working order •Discover special fans for your unique requirements •Source the most appropriate equipment manufacturers for your individual needs - Helps you select, install, operate and maintain the appropriate fan for your application, to help you save time and money - Use as a reference tool, course-book, supplier guide or as a fan/ventilation selection system - Contains a guide to manufacturers and suppliers of ventilation systems, organised according to their different styles and basic principles of operation
Quality is a composite term encompassing many characteristics of foods. These include color, aroma, texture, general nutrition, shelf-life, stability, and possible presence of undesirable constituents. Obviously deterioration of quality may lead to changes in the attributes that characterize the food in its fresh or freshly processed state. In addition, quality enhancement of products may be carried out using appropriate processing techniques. Interaction of different components present with one another could have a profound effect on sensory quality of products. Meanwhile, presence of extraneous matter such as pesticides and debris may also contribute to a compromise in the quality of foods. In addition, processing often brings about changes in many attributes of food including its nutritional value. Thus, examination of process-induced changes in food products is important. In this book, a cursory account of quality attributes of fresh and processed foods is provided. The book is of interest to food scientists, nutritionists and biochemists in academia, government and industry.
Restriction enzymes are highly specific nucleases which occur ubiquitously among prokaryotic organisms, where they serve to protect bacterial cells against foreign DNA. Many different types of restriction enzymes are known, among them multi-subunit enzymes which depend on ATP or GTP hydrolysis for target site location. The best known representatives, the orthodox type II restriction endonucleases, are homodimers which recognize palindromic sequences, 4 to 8 base pairs in length, and cleave the DNA within or immediately adjacent to the recognition site. In addition to their important biological role (up to 10 % of the genomes of prokaryotic organisms code for restriction/modification systems!), they are among the most important enzymes used for the analysis and recombination of DNA. In addition, they are model systems for the study of protein-nucleic acids interactions and, because of their ubiquitous occurence, also for the understanding of the mechanisms of evolution.
