#163527
Luach aigéid:
Acid value:
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#163539
Luach aigéadach:
Acid value
#2032409
Luach aigéid: ≤ 0,5 mg KOH/g
Acid value: ≤ 0,5 mg KOH/g
#2118235
Luach aigéid: ≤ 4 mg KOH/g
Acid value: ≤ 4 mg KOH/g
#2118754
Luach aigéid: ≤ 0,5 mg KOH/g
Acid value: ≤ 0,5 mg KOH/g
#2184863
luach aigéid is lú ná 10 mg KOH/g
an acid value less than 10 mg KOH/g
#2299320
Luach aigéid (mg KOH/g): ≤ 5
Acid value (mg KOH/g): ≤ 5
#2468931
Luach aigéid
Acid value
#2572858
Luach aigéid
Acid value
#2608868
luach aigéid is lú ná 10 mg KOH/g
an acid value less than 10 mg KOH/g
#2703494
Ríomhtar DoS nuair a roinntear an luach aigéid ar an luach gallúnúcháin.
The DoS is calculated by dividing the acid value by the saponification value.
#2703495
Sainmhíníodh an luach aigéid (nó an luach dí-aigéadúcháin) agus an luach gallúnúcháin sa ghearán.
The acid value (or neutralization value) and the saponification value were defined in the complaint.
#2703502
D’iarr Wilmar ar an gCoimisiún an luach aigéid a chur san áireamh san uimhir rialaithe táirge (“PCN”).
Wilmar asked the Commission to include the acid value in the product control number (‘PCN’).
#2855095
Luach aigéid
Acid value
#2857924
Luach aigéid
Acid value
#2961774
luach aigéid íosta 70 mg KOH/g
acid value min 70 mg KOH/g
#3146935
luach aigéid is lú ná 10 mg KOH/g
an acid value less than 10 mg KOH/g
#2703500
D’áitigh Wilmar gurbh é an luach aigéid a úsáidtear i ríomh DoS an bealach is iomchuí chun idirdhealú a dhéanamh idir aigéid shailleacha.
Wilmar argued that the acid value used in the calculation of DoS would be the most appropriate manner to differentiate fatty acids.
#2703501
Mhaígh sé nach raibh DoS chomh beacht céanna le teorainn shocraithe bunaithe ar an luach aigéid.
It claimed that the DoS was not as precise as a fixed limit based on the acid value.
#1939110
Déantar forbairt bhreise i Roinn 3.2.2.4 thíos ar na gnéithe a dhíríonn ar an smacht atá ag an rialtas ar fhiontair i slabhra luacha an aigéid shulfainiligh, agus in earnáil na gceimiceán trí chéile.
The elements that point to the existence of government control over enterprises in the sulphanilic acid value chain, and the chemical sector at large, is further developed in Section 3.2.2.4 below.
#1939111
Le leibhéal suntasach idirghabhála an rialtais i dtionscal ceimiceán na Síne, lena n-áirítear laistigh de shlabhra luacha an aigéid shulfainiligh, agus an sciar suntasach d’fhiontair faoi úinéireacht an Stáit san earnáil, cuirtear cosc fiú ar tháirgeoirí atá faoi úinéireacht phríobháideach ó fheidhmiú faoi choinníollacha an mhargaidh.
With the significant level of government intervention in the Chinese chemical industry, including within the sulphanilic acid value chain, and a significant share of SOEs in the sector, even privately owned producers are prevented from operating under market conditions.
#2118189
D’iarr an t-iarratasóir méadú ar uasleibhéal luacha aigéid san ola shíolta lus an choire ó 2.5 mg KOH/g ola mar atá sonraithe i liosta bianna núíosacha an Aontais go ≤ 3.5 mg KOH/g ola agus an tuairisc ar an dath a mhodhnú ó "beagán buí’ go ‘idir leathbhuí agus donn".
The applicant requested to increase the maximum level of acid value in the coriander seed oil from 2,5 mg KOH/g of oil as indicated in the Union list of novel foods to ≤ 3,5 mg KOH/g of oil and to modify the colour description from ‘slight yellow’ to ‘yellowish to brown’ colour.
#2118192
Tá an méadú ar an luach aigéid in ola shíolta lus an choire ó 2.5 mg go ≤ 3.5 mg KOH/g ola inchomparáide le luachanna aigéid olaí inite coitianta eile atá á gcaitheamh go sábháilte le fada, agus tá sé sin faoi bhun na huasteorann 4.0 mg KOH/g le haghaidh saillte nó olaí inite arna socrú ag Comhchlár Eagraíocht Bhia agus Talmhaíochta na Náisiún Aontaithe agus na hEagraíochta Domhanda Sláinte do Chaighdeáin le haghaidh Bia (‘FAO/WHO Codex Alimentarius’).
The increase in the acid value in coriander seed oil from 2,5 mg to ≤ 3,5 mg KOH/g of oil is comparable to the acid values of other common edible oils with a long history of safe consumption, and is below the upper limit of 4,0 mg KOH/g for edible fats and oils set by the joint Food and Agriculture Organisation of the United Nations and World Health Organisation Food Standards Programme Codex Alimentarius (‘FAO/WHO Codex Alimentarius’).
#2118193
Ar an mbonn sin, agus ar mhaithe le comhsheasmhacht leis an gcaighdeán FAO/WHO Codex Alimentarius, measann an Coimisiún gur cheart an teorann do luach aigéid ola shíolta lus an choire a shocrú freisin ag 4.0 mg KOH/g.
On this basis, and for consistency with the FAO/WHO Codex Alimentarius standard, the Commission considers that the limit for the acid value of the coriander seed oil should also be set at 4,0 mg KOH/g.
#2703496
Mhínigh an gearánach, cé go ndearnadh machnamh ar chritéar DoS tráth an ghearáin, níor coimeádadh é mar a bhí (i.e. luach arna shloinneadh mar luach aigéid os cionn luach gallúnúcháin) toisc go raibh toilleadh aigéid shailligh de 97 % ar a laghad ag gach aigéad sailleach oilécheimiceach faoin raon táirgí.
The complainant explained that while the DoS criterion had been contemplated at complaint stage, the reason it had not been retained as such (i.e. expressed as acid value over saponification value) was because all oleochemical fatty acids under the product scope shared this characteristic of having a fatty acid content of at least 97 %.
#2703526
Le linn na cuairte fíorúcháin san Indinéis, rinne an Coimisiún measúnú ar shaintréithe fisiciúla an táirge (amhail cuma, boladh, títear, dath), ar shaintréithe teicniúla (amhail cineál agus grád, cáilíocht, cruth ábhartha, cobhsaíocht dathanna) agus ar shaintréithe ceimiceacha (amhail luach aigéid, luach gallúnúcháin, luach iaidín agus comhdhéanamh aigéid shailligh) an aigéid shailligh dhriogtha arna tháirgeadh ón dramhaíl i gcomparáid leis an gcineál aigéid shailligh eile.
During the verification visit in Indonesia, the Commission assessed the physical characteristics of the product (such as appearance, odour, titer, colour), the technical characteristics (such as type and grade, quality, material forms, colour stability) and chemical characteristics (such as acid value, saponification value, iodine value and fatty acid composition) of the distilled fatty acid produced from waste as compared to the other type of fatty acid.