E-number

For all the different methods of chemical visualization, a lar e number of special techniques arc available, depending on the purpose of visualization. These software programs can be installed on a local computer or can be operated via the Internet. An ovemew of these programs is given in Section 2.12.3. 

Dmg Stmctur e number CAS Registry Number Trade name Physical properties Solubihty Disease (organism) Referen ce... 

E-number and generic name, eg, lysozyme or glucose oxidase. AMEEP has defined Good Manufacturing Practice (GMP) for microbial food enzymes. 

The resistance units, when used only for starting purpose, are in the circuit for only a short time and are thus short-time rated. However, when they are employed for speed control, braking or plugging operations, in addition to the starting duty, they may be rated for continuous duty. The resistance units are thus classified according to their duty demand, i.e. number of operations per hour (c/h). See Chapter 3 on the duty cycle. 

By similar arguments as for the weight, area and length means, the population mean (i.e. number mean) is defined as... 

Various authors [90] and researchers have published factors that influence the magnitude of HETP values. The lower the HETP value (i.e., number of feet (or inches) per theoretical plate/tray/stage) the more efficient is the packing (random or structured) for any particular separation system. Other influences include ... 

If we split the gearmesh profile for a normal gear by drawing a vertical line through the actual mesh (i.e., number of teeth times the input shaft speed), the two halves would be identical. Therefore, any deviation from a symmetrical profile indicates a gear problem. However,... 

Maintenance package (i.e. number of modules required to provide a satisfactory system) ... 

The right part of equation [4], E = e c d, represents Lambert-Beer s law. E is called the extinction, c is the substance concentration, and d is the thickness of the sample. The E values span from 0 (this is the case when all light is transmitted and no absorption takes place, i.e., 1 = Iq) to inhnity, °o (this is the case of maximal extinction when no incident light is transmitted, i.e., 1 = 0). Realistic E values that can be correctly measured by normal spectrometers range between 0 and 2. Instead of using the E expression for extinction, A for absorbance is often used. E and A are dimensionless values, i.e., numbers without units. Nevertheless, OD, the symbol for optical density, is often added to E and A in order to clarify their meanings. 

Most importantly, a clear differentiation between color preparations derived from natural sources requiring E number declarations (i.e., E 162 for beet red) and coloring foodstuffs derived from typical food commodities should be made (Figure 2.4.2). For the latter, only physical unselective extraction based on oil or water followed by concentration through heating is allowed, following the recent trend for clean-labelled food. ... 

During fermentation, the betacyanins turned out to be more stable than the betaxanthins, which is assumed to be due to their thermal stability rather than different tendencies of pigments toward microbial degradation. Besides these biological tools, beet extracts may also be purified by column chromatographic techniques. After removal of sugars, salts, and phenolics, the nature-derived color preparation will, however, require E number labeling. ... 

Colors used in food products, like other additives, must be declared on ingredients lists by category name ( color ) along with the name of the color or the E number. Colors present in mixtures with other additives (e.g., flavors) are not excluded from this requirement and must be declared because they will have a coloring function in the final product. ... 

The EU directive includes a list of colorants (coded as E numbers, from E 100 to E 180) suitable for use as food additives and specifies limits of impurities. For details about their codes, sources, and properties see Table 7.2.1. An update of EU legislation on food-related issues was published recently. In addition to the numbered E colorants, other new natural colors for use in the future as natural colorants are under examination (see positions 25 through 34 in Table 7.2.1). ... 

Saffron extract widely used at typical levels of 0.1 to 0.2% (weight for weight) to impart characteristic flavor and heat-stable yellow color does not have E number in EU falls into natural extract category... 

Cross-linking index, i.e., number of cross-linked units per primary molecule in the system as a whole (Chap. IX). 

E Number of molecules per unit area and time hitting a surface... 

In the development of analytical methods one has to consider also cases where a fast response is required, e.g. clinical and forensic chemists or toxicologists need methods which yield results in a few minutes or hours to allow a fast response in cases of poisoning. In this event, accurate quantitative results may be of less importance, but the time from sampling to result may be lifesaving, whereas the throughput (i.e. number of analyses per day) is not so much of concern. 

LSMBSs are designed so that the types of data to be collected meet particular objectives regarding how the data will be used. For example, the number of exemplars collected in the LSMBS will depend on the use planned for the study results. Thus, if the levels of plasticizer in packaged foods will be determined to address an acute (i.e., short-term) dietary exposure and risk concern, the sample size (i.e., number of food packages to be collected) must be adequate to support the higher percentiles... 

Excipients should be listed in the composition using their Ph Eur name (or one from another national pharmacopeia from an EEA member state), the International Nonproprietary Name, or an exact scientific designation, other than for materials such as preservatives or coloring agents which can be identified by an E-number. Third country pharmacopeial names may be acceptable. Coloring matter is subject to the provisions of specific legislation in the EEA. 

N = number of feet the point is north of a base point E = number of feet the point is east of a base point C0, Cy, and C2 are constants... 

FIGURE 1.2 Estimation of particle size from the fraction exposed (FE). Dispersion (D) = percentage of atoms exposed, i.e., number of surface atoms/total number of atoms. Usually designated by %D, but sometimes by FE or %FE. 

The chain length, i.e. number of RH —> RC1 conversions per Cl produced by photolysis, is wlO6 for CH4, and the reaction can be explosive in sunlight. Chlorination can also be initiated thermolytically, but considerably elevated temperatures are required to effect Cl2 — 2C1, and the rate of chlorination of C2H6 in the dark at 120° is virtually indetectable. It becomes extremely rapid on the introduction of traces of PbEt4, however, as this decomposes to yield ethyl radicals, Et, at this temperature, and these can act as initiators Et- + Cl—Cl —> Et—Cl + Cl. Chlorination of simple alkanes such as these is seldom useful for the preparation of mono-chloro derivatives, as this first product readily undergoes further attack by the highly reactive chlorine, and complex product mixtures are often obtained. 

Fig. 5.3. Comparison of different free energy estimators. Plotted are distributions of estimated free energies using sample sizes (i.e., number of independent simulation runs) of N = 100 simulations (solid lines), as well as N = 1, 000 (long dashed) and N = 10,000 simulations short dashed lines), (a) Exponential estimator, (5.44). (b) Cumulant estimator using averages from forward and backward paths, (5.47). (c) Cumulant estimator using averages and variances from forward and backward paths, (5.48). (d) Bennett s optimal estimator, (5.50)...

Table 3.3 shows the operating characteristics for a normal inspection level sampling plan with a sample size (i.e. number of items examined) of n = 200 at three different AQLs. This table shows that if a product has 3% nonconforming items (p) then, using an AQL of 2.5%, approximately 95% of lots would be expected to be accepted. Operating characteristics curves are given in ISO 2859-1. 

Ingredient E number Types of flour and bread where it may be used Maximum quantity permitted in mg kg 3 of flour... 

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