Exclusive co-operation of LUVOMAXX~R and China's Jiangxi Black Cat Carbon Black

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Exclusive co-operation of LUVOMAXX~R and China's Jiangxi Black Cat Carbon Black

机译：LUVOMAXX〜R与中国江西黑猫炭黑的独家合作

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Lehmann& Voss & Co.KG, Hamburg and its LUVOMAXX? business unit have signed an exclusive sales agreement with Jiangxi Black Cat Carbon Black Inc., Ltd., China. This secures exclusive distribution rights for the LEHVOSS Group in Germany, Austria, Switzerland, France, Great Britain, Italy, the Netherlands, Belgium, Luxembourg, Denmark, Ireland, Norway, Sweden, Finland, Slovenia and Greece. LUVOMAXX~R will support the existing direct contacts, mainly with the tire industry, as part of the supply chain.

机译：汉堡的雷曼兄弟公司及其LUVOMAXX？该业务部门已与中国江西黑猫炭黑有限公司签署了独家销售协议。这可确保LEHVOSS集团在德国，奥地利，瑞士，法国，英国，意大利，荷兰，比利时，卢森堡，丹麦，爱尔兰，挪威，瑞典，芬兰，斯洛文尼亚和希腊的独家发行权。 LUVOMAXX〜R将支持现有的直接联系，主要是与轮胎行业的联系，作为供应链的一部分。

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《Indian/international rubber journal》 |2013年第null期|共1页
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1. Exclusive co-operation of LUVOMAXX~R and China's Jiangxi Black Cat Carbon Black [J] . Indian/international rubber journal group Indian/international rubber journal . 2013,第Null期

机译：LUVOMAXX〜R与中国江西黑猫炭黑的独家合作
2. China: Jiangxi Black Cat & Tangshan Shenglin - carbon black [J] . Focus on Pigments Group Focus on Pigments . 2013,第Jana期

机译：China: Jiang系black cat & tang是Hans亨利N - carbon black
3. China: Handan & Jiangxi Black Cat -carbon black [J] . Focus on Pigments Group Focus on Pigments . 2010,第Octa期

机译：China: Han但 & Jiang系black cat -carbon black
4. Energy Saver Blacks~(TM)- Carbon Blacks Designed to Reduce Compound Hysteresis Through Surface Modification [C] . Michael Jacobsson, Peter Cameron, Joel Neilsen Fall Technical Meeting of the Rubber Division, American Chemical Society . 2013

机译：节能黑色〜（TM） - 炭黑设计用于通过表面改性减少复合滞后
5. Modeling of Carbon Nanoparticle Formation in Combustion and Pyrolysis Environments and Its Application in the Carbon Black Industry [D] . Naseri, Ali. 2021

机译：燃烧和热解环境中碳纳米粒子形成的建模及其在炭黑工业中的应用
6. Evaluation of Polyphenol Anthocyanin-Enriched Extracts of Blackberry Black Raspberry Blueberry Cranberry Red Raspberry and Strawberry for Free Radical Scavenging Reactive Carbonyl Species Trapping Anti-Glycation Anti-β-Amyloid Aggregation and Microglial Neuroprotective Effects [O] . Hang Ma, Shelby L. Johnson, Weixi Liu, 2018

机译：黑莓黑莓蓝莓蔓越莓红莓和草莓中富含多酚花青素的提取物对自由基清除活性羰基类诱捕抗糖基化抗β-淀粉样蛋白聚集和小胶质神经保护作用的评价
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. Properties of Platinum Catalysts Supported on Carbon Blacks [R] . Mammone, R. J., Bijnder, M., Chu, D. 1996

机译：炭黑负载铂催化剂的性能

Exclusive co-operation of LUVOMAXX~R and China's Jiangxi Black Cat Carbon Black

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