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C.Sunday 3:00 p.m. - 8:00 p.m.Registration and Reception 3:00 p.m. - 4:00 p.m.Course Introduction and Overview 4:00 p.m. - 7:00 p.m.Dinner 7:00 p.m. - 8:00 p.m.Monday 7:30 a.m. - 8:00 p.m.¾ Lecture: Protein Structure¾ Laboratory Introduction and Overview¾ Morning Laboratory Exercises: Filtration, Precipitation with Ammonium Sulfate, Centrifugation, Fluorimetric and Spectrophotometric Assays,and ...
.• ISO 9001• ISO 13485• ISO 14001• PED 97/23/EC Module B+D• MDD 93/42/EEC (Medical Device Directive)Marine Class societies - we can deliver according to the rules of:• American Bureau of shipping• Bureau Veritas• Det Norske Veritas• Germanischer Lloyd• Lloyd’s Register• Nippon Kaiji Kyokai• RINA• 93% ± 3% Oxygen Purity• 2 x 7,5 m3/h• 2 complete and independent lines (2x O60x2 3C)• 4 low pressure ...
.• ISO 9001• ISO 13485• ISO 14001• PED 97/23/EC Module B+D• MDD 93/42/EEC (Medical Device Directive)MARINE Class societies - we can deliver according to the rules of:• American Bureau of shipping• Bureau Veritas• Det Norske Veritas• Germanischer Lloyd• Lloyd’s Register• Nippon Kaiji Kyokai• RINAConceptCompressorincreases air to required level of pressureDryerremoves moisture from air (air ...
Process descriptionMAP shelf life extensionProduct Type Gas In air In MAPFood & Beverages (liquid) N2 3-7 days 1-3 weeksFood products (dried) N2 6 months 1-2 yearsCheese (grated & soft) N2/CO2 2-3 weeks 2-3 monthsFruits & vegetables (fresh) N2 3-6 days 1-5 weeksChilled, Ready Meals (pre-cooked) N2/CO2 1-4 days 1-2 weeksMeat (cooked & Chilled) N2/CO2 1-2 weeks 1-2 monthsMAP other gasesProduct type ...