Designed for safety

David Ayers

首页> 外文期刊>Occupational Hazards: The Magazine of Safety, Health and Loss Prevention >Designed for safety

【24h】

Designed for safety

机译：为安全设计

获取原文

获取原文并翻译 | 示例

掌桥外文数据库（机构版） >>

开具论文收录证明 >>

文献代查 >>

页面导航

摘要
著录项
相似文献
相关主题

摘要

By establishing a comprehensive project design review and process hazard review procedure,employees will know what is expected of them from an environmental,health and safety point of view.

机译：通过建立一个全面的项目设计审查和风险评估过程过程中,员工将知道什么是预期的他们从一个环境,健康和安全的观点。

著录项

来源
《Occupational Hazards: The Magazine of Safety, Health and Loss Prevention》 |2007年第1期|43-4446-50-0|共7页
作者
David Ayers;
展开▼
作者单位

展开▼
收录信息
原文格式 PDF
正文语种英语
中图分类
关键词
point of view; Project design;

机译：的观点;方案设计;

相似文献

外文文献
中文文献
专利

1. 产品质量安全案例收集系统设计与实现 Safety Product Quality Safety Case Collection System Design and Implementation [J] . Computer Science and Application . 2011,第1期

机译：产品质量安全案例收集系统设计与实现 Safety Product Quality Safety Case Collection System Design and Implementation
2. DESIGN4SAFETY AWARDS HIGHLIGHT QUEST FOR EXCELLENCE [J] . David Goss Storage Handling Distribution . 2019,第Octa期

机译：DESIGN4SAFETY大奖卓越奖
3. DESIGN4SAFETY AWARDS HIGHLIGHT QUEST FOR EXCELLENCE [J] . Kirsty Adams SHD logistics: Storage Handling Distribution . 2019,第Octa期

机译：Design4Safety奖项突出卓越追求
4. Overpressure Protection of a Pressure Vessel by System Design through the Application of ASME VIII UG-140 in lieu of a Relief device by an Appropriate Choice of MAWP and/or by Safety Instrumented System [C] . Dilip K. Das Global Congress on Process Safety . 2015

机译：Overpressure Protection of a Pressure Vessel by System Design through the Application of ASME VIII UG-140 in lieu of a Relief device by an Appropriate Choice of MAWP and/or by Safety Instrumented System
5. 以脈絡設計探討騎樓文化之情境設計創作研究 =Exploring Scenario Design Creation of Veranda Culture with Contextual Design [D] . Poon, Ka-Wai. 2019

机译：以脉络设计探讨骑楼文化之情境设计创作研究 =Exploring Scenario Design Creation of Veranda Culture with Contextual Design
6. Reducing the quality risk of elderly care services in government procurement from market-oriented private providers through ex ante policy design: lessons from the principal-agent theory analysis [O] . Huan Song, Sihang Yu, Tao Sun 2020

机译：通过EX Ante Policy Design通过EX Ante Policy Design从市场私人提供商从市场私人提供者提供政府采购的质量风险：委托 - 代理理论分析的课程
7. ABSTRACTudThe purpose of this research is to obtain an optimal formulations of Black mulberry leaves dried noodle product by using Design Expert Application with Design Mixture D-optimal method.udThis research was done with two phases. The preliminary procedures research is to determine levels of antioxidant activity, chlorophyll content, and the levels of tannin that was contained in black mulberry leaves, the black mulberry leaf flour, a pare fruits, and pare flour. Primary research is to determine the best formulation by using a Mixture Design Expert Design D-optimal method, for a purpose is to optimized the Black mulberry leaf dry noodle. Responses in this studies are a chemical analysis response by using a crude fiber analysis and protein analysis. Physical response is water absorption. Sensory response are color, flavor, and odor.udBlack mulberry leaves dried noodles was made from wheat flour, black mulberry leaf flour, and pare flour, other materials such as an eggs, water, salt, and sodium bicarbonate, of the 16 formulations that has offered to produce an optimal formulation based on desirability which contains 39.69 Flour,14.25 Black Mulberry Leaves flour, 3.06 Pare fruit and flour amounted, and other materials are 30 water, 10 eggs, 2 salt, and 1 sodium bicarbonate. The formulation has been result by program 11,05 crude fiber content, 12.93 protein, 274.31 water absorption, 4,31 for color attribute, 3,87 for taste attribute, and 3,71 for aroma attribute.ududKeyword: Black mulberry leaf dried noodles, optimization. [O] . Leti Nurlatifah Alumni, Yudi Garnida DS, Tantan Widiantara DS 2017

机译：抽象 ud本研究的目的是通过使用带有Design Mixture D-最优方法的Design Expert Application获得黑桑叶干面条产品的最佳配方。 ud这项研究分两个阶段进行。初步程序研究是确定抗氧化剂活性，叶绿素含量以及黑桑叶，黑桑叶粉，果皮和果皮中所含单宁的含量。首要研究是通过使用Mixture Design Expert Design D-optimal方法确定最佳配方，目的是优化黑桑叶干面条。本研究中的反应是通过使用粗纤维分析和蛋白质分析进行的化学分析反应。物理反应是吸水。感官反应是颜色，味道和气味。黑桑叶干面条由小麦粉，黑桑叶粉和削皮粉，鸡蛋，水，盐和碳酸氢钠等其他材料制成，这16种配方可根据需要提供最佳配方其中包含39.69％的面粉，14.25％的黑桑叶面粉，3.06％的去皮水果和面粉，其他材料是30％的水，10％的鸡蛋，2％的盐和1％的碳酸氢钠。该配方是通过程序11,05％的粗纤维含量，12.93％的蛋白质，274.31％的吸水率，4.31的颜色属性，3,87的味道属性和3,71的芳香属性得出的。 ud关键字：黑桑叶干面条，优化。
8. WHIRL TEST OF A THREE-BLADE ALUMINUM ALLOY TEST GLUB, SFT. 6 IN. DIAMETER, BLADE DESIGN NO.3216575-46 NUB DESIGN NO. 31-2276 [R] . 1944

机译：三叶铝合金试验GLUB，sFT的WHIRL试验。 6 IN。 DIamETER，BLaDE DEsIGN NO.3216575-46 NUB DEsIGN NO。 31-2276

Designed for safety

摘要

著录项

相似文献

相关主题

期刊订阅