贝弗利矿泉水产品手册

Ironwood Clay Company Inc.SAFETY DATA SHEETSECTION 1 – IDENTIFICATION OF THE SUBSTANCE OR MIXTURE AND OF THECOMPANYProduct Name: Glacial Mineral Water - SHProduct Code: NE-F-MWSHProduct Use: Cosmetic – Skin TonerManufacturer's Name: Ironwood Clay Co. Inc.Address: #450-3771 Jacombs RoadRichmond, B.C.V6V 2L9Emergency Tel: (604) 279-9498SECTION 2 – HAZARDS IDENTIFICATIONThis product is not classified as hazardous material and safe for consumers and other users under intended and reasonably foreseeable use.SECTION 3 - COMPOSITION / INFORMATION ON INGREDIENTSSECTION 4 - FIRST AID MEASURESEye: Eye irritation. Flush immediately with large amounts of water for at least 15 minutes. Eyelids should be held away from the eyeball to ensure thorough rinsing. Consult a physician if irritation persists.SECTION 5 - FIRE FIGHTING MEASURESSuitable Extinguishing Media: Not applicableSpecial Hazards arising from the substance or mixture:Fire hazard: Not knownExplosion hazard: Not knownReactivity: Not knownFire Fighting Procedures: Not available____________________________________________________________________________________________Combustion Products: Irritating or toxic substances may be emitted upon thermaldecomposition. Thermal decomposition products may include oxides ofcarbon, smoke & hydrocarbons.SECTION 6 – ACCIDENTAL RELEASE MEASURESPersonal precautions, protective equipment and emergency proceduresGeneral measures: Personal safety precaution is not required. Handle in accordance withgood industrial hygiene and safety practice.Environmental precautions: Prevent further leakage or spillageMethods for cleaning up: Absorb spill with inert material (e.g. sand or earth), then place in suitablecontainer. Use caution walking around when handling broken productpackage. May cause slip.SECTION 7 – HANDLING AND STORAGEHandling: Do not get in eyes. Keep container closed. Use good personal and industrial hygiene practices. Wash hand before eating, drinking, smoking and again when leaving work. Storage: Store in a cool, dry, well-ventilated place. Keep container closed when not in use. Store at ambient temperature and avoid direct sunlight. Do not freeze.SECTION 8 - EXPOSURE CONTROLS / PERSONAL PROTECTION Exposure controls:Engineering Controls: Not requiredPersonal protective equipment (PPE):Eye protection: Wear goggles or safety glasses. Have eye-wash stations availablewhere eye contact can occur.Skin and body protection: Gloves and special clothing are not required.Respiratory protection: Not requiredSECTION 9 - PHYSICAL AND CHEMICAL PROPERTIESInformation on basic physical and chemical properties:Physical state : Clear, colorless to light yellow liquidAppearance : LiquidColour : Colorless to light yellowOdour : Slight characteristic aromaOdour threshold : No data availablepH : 5.5 – 6.5Evaporation rate : No data availableMelting point : No data availableFreezing point : 0︒CBoiling point : ≥100︒CFlash point : No data availableAuto-ignition temperature : No data availableDecomposition temperature : No data availableFlammability (solid, gas) : No data availableVapour pressure : No data availableVapour density : No data available____________________________________________________________________________________________Relative density : No data availableSpecific gravity : 0.99 - 1.01Solubility : Completely soluble in waterViscosity : Not applicableExplosive properties : No data availableOxidizing properties : No data availableExplosive limits : Not applicableSECTION 10 - STABILITY AND REACTIVITYReactivity: No data availableChemical Stability: Stable under recommended handling and storage conditions(see section 7)Possibility of hazardous reactions: No data availableConditions to avoid: Extremely high or low temperaturesIncompatible materials: NoneHazardous decomposition products: Thermal decomposition products may include oxides of carbon,smoke & hydrocarbonsSECTION 11 - TOXICOLOGICAL INFORMATIONInformation on toxicological effects:Acute toxicity: Not classifiedSkin corrosion / irritation: Not classifiedSerious eye damage / irritation: Not classifiedRespiratory or skin sensitization: Not classifiedGerm cell mutagenicity: Not classifiedCarcinogenicity: Not classifiedReproductive Toxicity: Not classifiedSpecific target organ toxicity: Not classifiedAspiration hazard: Not classifiedSymptoms / injuries after inhalation: No data availableSymptoms / injuries after eye contact: Causes minor irritation, redness and painSymptoms / injuries after ingestion: No data availableSECTION 12 – ECOLOGICAL INFORMATIONToxicity: No data availablePersistence and degradability: BiodegradableBioaccumulation potential: Not establishedMobility in soil: No information availableOther adverse effects: No data availableSECTION 13 – DISPOSAL CONSIDERATIONSAs sold, this product is not classified as a hazardous waste according to US Federal regulations (40 CFR 261) and Hazardous waste legislation guide, Ministry of Environment, The province of B.C., Canada. Waste disposal recommendations: Dispose in accordance with federal, provincial and local regulations____________________________________________________________________________________________SECTION 14 – TRANSPORT INFORMATIONU.S. Department of Transportation (DOT) and IATA:UN / NA number: UN0000 (Not assigned)Proper shipping name: Glacial Mineral Water - SHHazard class: Not classifiedPacking group: Not applicableLabels required: Not applicableOther information: Ship in climate controlled transport. Do not freeze.SECTION 15 – REGULATORY INFORMATIONCanadian Controlled Products Regulation, Hazardous Products Act: This product is not classified as hazardous substance.Canadian Environmental Protection Act: All of the components of this product are included on the Canadian Domestic Substances List (DSL).Canadian Workplace Hazardous Materials Information System (WHMIS): This product is not classified as controlled substance.SECTION 16 – OTHER INFORMATIONIndication of changes: June 2016Other information: This document has been prepared in accordance with the SDS requirements of the OSHA, A guide to the globally harmonized system of classification and labeling of chemicals (GHS) and Hazard communication standard 29 CFR 1910.1200.Disclaimer: This information is based on our current knowledge and is intended to describe the product for the purposed of health, safety and environmental requirements only. My company makes no warranty of any kind, express or implied, concerning the safe use of this material in your process or in combination with other substances.____________________________________________________________________________________________。

2222 Camden Court OakBrook, IL 60523630-572-3192© 2014 ElkaySPEC14-74 (09/2014)PRODUCT SPECIFICATIONUnit shall include high-efficiency bi-level electric water cooler with bottle filling station. VRCGRNTL8WSK shall deliver 8 GPH of 50°F drinking water at 90°F ambient and 80°F inlet water. Lower units shall have Vandal-resistant pushbutton activation with Vandal-resistant StreamSaver™water conservation bubbler. Bottle filling unit shall include an electronic sensor for touchless activation with auto 20-second shut-off timer. Shall include Green Ticker™ displaying count of plastic bottles saved from waste. Bottle filler shall provide 1.1 gpm flow rate with laminar flow to minimize splashing. Shall include integrated silver ion anti-microbial protection in key areas. Unit shall meet ADA guidelines. Unit shall be lead-free design which is certified to NSF/ANSI 61and 372 and meets Federal and State low-lead requirements. Unit shall be certified to UL399 and CAN/CSA 22.2 No. 120.STANDARD FEATURES • Sanitary, touchless activation with auto 20-second shut-off (Bottle Filler)• Vandal-resistant, easy to operate front pushbutton control (Cooler)• WaterSentry ® Plus 3000-gallon capacity Filtration System, certified to NSF/ANSI 42 & 53 (Lead, Class 1 Particulate, Chlorine, Taste & Odor)• Integrated Silver Ion Anti-microbial Protection in key areas • Quick Fill Rate: 1.1 gpm• Laminar Flow provides minimal splash• Real Drain System eliminates standing water •Visual User Interface display includes:• Innovative Green Ticker™ counts bottles saved from waste• Cooler panel finish: Stainless SteelCOOLING SYSTEM • High-Efficiency Compressor: hermetically-sealed, reciprocating type, single phase.Sealed-in lifetime lubrication.• Condenser: Fan cooled, copper tube with aluminum fins. Fan motor is permanently lubricated.• Cooling Unit: Combination tube-tank type. Self-cleansing. Continuous copper tubing with stainless steel tank. Fully insulated with EPS foam which meets UL requirements for self-extinguishing material.• Refrigerant Control: Refrigerant R134a is controlled by accurately calibrated capillary tube.• Temperature Control: Easily accessible enclosed adjustable thermostat is factory preset. Requires no adjustment other than for altituderequirements.CAPACITIES CHARTModelVoltage / Hertz Chilling**Capacity F.L.Amps Rated Watts Approx.Ship Wt.LVRCGRNTL8WSK115V / 60Hz8 GPH3.8260112**Based on 80°F inlet water & 90°F ambient air temp for 50°F chilled drinking water.This specification describes an Elkay product with design, quality and functional benefits to the user. When making a comparison of other producer’s offerings, be certain these features are not overlooked.RATED FOR INDOOR USE ONLYCONSTRUCTION • Stainless Steel basin with integral drain• Galvanized structural steel cooler chassis provides structural integrity• Stainless steel bottle filler wrapper with ABS plastic alcove.• Cooler cabinet is Stainless Steel construction• Vandal-resistant StreamSaver™ water-efficient bubbler isone-piece heavy-duty chrome-platedReplacement Filters: Available as Singles and Multi-packs.Order part numbers:• 51300C (single)• 51300C_3PK (three)• 51300C_12PK (twelve)• 51300C_24PK (twenty-four)• 51300C_48PK (forty-eight)CERTIFICATIONS / STANDARDS • ADA Compliant• UL399 and CAN/CSA 22.2 No. 120 Certified • ANSI/NSF 61 and 372 Certified• ANSI/NSF 42 and 53 Certified (Filter only)•GreenSpec ® ListedSPECIFICATIONSEZH2O ® Bottle Filling Stationwith Bi-Level Filtered High-Efficiency CoolerModel LVRCGRNTL8WSKI nkeeping with our policy of continuing product improvement, Elkay reserves the right to change specification without notice. Please visit for the most current version.ModelLVRCGNTL8WSKWarranty: 5 year limited warranty on the unit’s refrigeration system. Electrical components and water system are warranted for 12 months from date of installation or 18 months from factory shipment, whichever date falls first.EZH2O ® Bottle Filling Stationwith Bi-Level Filtered High-Efficiency Cooler Model LVRCGRNTL8WSKR O U G H -I N2222 Camden Court Oak Brook, IL 60523Printed in U.S.A.© 2014 ElkayRATED FOR INDOOR USE ONLYREDUCE HEIGHT BY 3 INCHES FOR INSTALLATION OF CHILDRENS ADA COOLERJob Name: ____________________________________ Model: _______________________ Qty. ____________ Contact: ______________________________________ Approval Signature: _____________________________ Notes:LEGEND:A = Recommended Water Supply location. Shut-off Valve (not furnished) to accept 3/8” O.D. unplated copper tube. Up to 3” (76mm) maximum out from wall.B = Recommended Waste Outlet location. To accommodate 1-1/2” nominal drain. Drain stub 2” (51mm) out from wall.C = 1-1/2” Trap (not furnished).D = Electrical Supply (3) Wire Recessed Box Duplex Outlet.E = Insure proper ventilation by maintaining 6” (152mm) minimum clearance from cabinetlouvers to wall.F = 7/16” (11mm) Bolt Holes for fastening to wall.**New Installations Must Use Ground Fault Circuit Interrupter (GFCI).NOTICEThis water cooler must be connected to the water supply using a dielectriccoupling. The cooler is furnished with a non- metallic strainer which meets this requirement. The drain trap which is provided by the installer should also be plastic to completely isolate the cooler from the building plumbing system.IMPORTANT! INSTALLER PLEASE NOTE:These units are designed and built to provide water to the user which has not been altered by materials in the cooler waterway. The grounding of electrical equipment such as telephone, computers, etc. to water lines is a commonprocedure. This grounding may be in the building but may also occur away from the building. This grounding can cause electrical feedback into a water cooler creating an electrolysis which results in a metallic taste or an increase in the metal content of the water. This condition is avoidable by installing the cooler using the proper materials as shown.Bottle Filler unit will mount on bracket attached to wall by 6 holes (as shown).Water and electrical will connect through pre-punched hole in basin.。

Technical Data SheetEcoCult®Buffered Peptone Wateracc. ISO 6579, ISO 6887, ISO 21528, ISO 22964, FDA-BAM and EPOrdering numbers: 1.40141.0500 / 1.40141.5000 /1.40141.9010For the preliminary non-selective enrichment of bacteria, particularly pathogenic Enterobacteriaceae such as Salmonella and Cronobacter spp., from food, animal feed, water and other materials and for the dissolving, suspending and diluting of test samples from food, animal feed and other materials. Buffered Peptone Water is also known as BPW and Buffered Peptone Medium.This culture medium complies with the specifications given by EN ISO 6579-1/-2, EN ISO 6887(all parts), EN ISO 19250, EN ISO 21528-1, EN ISO 22964, FDA-BAM Medium M192, APHA andEP 2.6.31.Mode of ActionThe broth is rich in nutrients and produces high resuscitation rates for sublethal injured bacteria and intense growth. The phosphate buffer system prevents bacterial damage caused by changes in the pH of the medium. Peptone acts as a source of carbon, nitrogen, vitamins and minerals whilst sodium chloride maintains the osmotic balance.Typical CompositionSpecified byISO 6579-1/-2,ISO 6887-1,ISO 19250,ISO 21528-1, ISO 22964, EP 2.6.31Specified byFDA-BAM MediumM192EcoCult®Buffered Peptone Wateracc. ISO 6579, ISO 6887,ISO 21528, ISO 22964,FDA-BAM and EPPeptone 10 g/l Peptone 10 g/l Peptone 10 g/l NaCl 5 g/l NaCl 5 g/l NaCl 5 g/lNa2HPO4 x 12 H2O orNa2HPO4 anhydrous*9 g/lor3.57 g/lNa2HPO4 * 3.5 g/lNa2HPO4anhydrous* 3.57 g/lKH2PO4 1.5 g/l KH2PO4 1.5 g/l KH2PO4 1.5 g/lWater 1000 ml/l Water 1000 ml/l Water n/apH at 25 °C 7.0 ±0.2 pH at 25 °C 7.0 ± 0.2 pH at 25 °C 7.0 ± 0.2* 3.57 g Na HPO anhydrous is equivalent to 9.0 g of Na HPO x 12 H O.PreparationDissolve 20.0 g in 1 l of purified water. If desired dispense into smaller vessels and autoclave 15 min at 121 °C.The dehydrated medium is a powder with light yellow colour.The prepared medium is clear and yellowish. The pH value at 25 °C is in the range of 6.8 – 7.2. Experimental Procedure and EvaluationDepend on the purpose for which the medium is used.For use as diluent, prepare the initial suspension and further dilutions according to ISO 6887-1 or other appropriate part of EN ISO 6887. To avoid damage to microorganisms by sudden changesin temperature, the temperature of the BPW shall be approximately the same as the laboratory ambient temperature, except where otherwise specified in the appropriate standard.For use as pre-enrichment medium, incubate the inoculated broth under aerobic conditions, e.g.- acc. to ISO 6579-1 and ISO 22964 between 34 °C and 38 °C for (18 ± 2 h);- acc. ISO 21528-1 at (37 ± 1 °C) or at (30 ± 1 °C) for (18 ± 2 h);- acc. to FDA-BAM Chapter No. 5 at (35 ± 2 °C) for (24 ± 2 h);- acc. to FDA-BAM Chapter No. 29 at (36 ± 1 °C) for (24 ± 2 h);- acc. to ISO 19250 at (36 ± 2 °C) for (18 ± 2 h);- acc. to EP 2.6.31 at (30 - 35 °C) for (18 - 24 h).For pre-enrichment of large quantities (e.g. 1 l or more), it is recommended to pre-warm the BPW before mixing it with the test portion, e.g. to 34 °C to 38 °C depending on the pre-enrichment temperature given by the specific standard.Transfer material from the resulting culture to a selective enrichment medium or a solid selective medium following the method given by the appropriate standard.According to EN ISO 6579-1, it is permissible to store the pre-enriched sample after incubation at (5 ± 3 °C) for a maximum of 72 h before transferring to the selective enrichments.StorageStore at +10 °C to +30 °C, dry and tightly closed. Do not use clumped or discolored medium. Protect from UV light (including sun light). For in vitro use only.According to ISO 6579-1/-2, ISO 21528-1 and ISO 22964, self-prepared BPW can be stored in closed containers at (5 ± 3 °C) in the dark and protected against evaporation for up to six months.Merck, Millipore, and Sigma-Aldrich are trademarks of Merck KGaA, Darmstadt, Germany or itsaffiliates. Detailed information on trademarks is available via publicly accessible resources.Quality ControlFunction Control strains Incubation ReferencemediumMethod ofcontrolExpectedresultsProductivitySalmonellaTyphimuriumATCC® 14028[WDCM 00031](18 ± 2 h)at(37 ± 1 °C)aerobic-Qualitativeaspre-enrichmentmediumGrowth(good to verygood turbidity) SalmonellaEnteritidisATCC® 13076[WDCM 00030]Escherichia coliATCC® 25922[WDCM 00013]Escherichia coliATCC® 8739[WDCM 00012]CronobactersakazakiiATCC® 29544[WDCM 00214](18 ± 2 h)at(34 - 38 °C)aerobicCronobactermuytjensiiATCC® 51329[WDCM 00213]Salmonella AbonyNCTC 6017[WDCM 00029](18 - 24 h)at(30 - 35 °C)aerobicDilution Escherichia coliATCC® 25922(WDCM 00013)(45 min to 1 h)atlaboratoryambienttemperature)(18 - 27 °C)Tryptic SoyAgar (TSA)Quantitativeasdilutionmedium± 30 % oforiginal count(70-130 %) Escherichia coliATCC® 8739(WDCM 00012)StaphylococcusaureusATCC® 25923(WDCM 00034)Please refer to the actual batch related Certificate of Analysis.The performance test is in accordance with the current version of EN ISO 11133, EN ISO 6887-1, EN ISO 21528-1, EN ISO 22964 and EP 2.6.31.Merck, Millipore, and Sigma-Aldrich are trademarks of Merck KGaA, Darmstadt, Germany or itsaffiliates. Detailed information on trademarks is available via publicly accessible resources.LiteratureAPHA (2015) Compendium of Methods for the Microbiological Examination of Foods. 5th ed. American Public Health Association, Washington, D.C.Edel, W. and Kampelmacher, E. H. (1973): Comparative studies on the isolation of …sublethally injured” Salmonellae in nine European laboratories. Bull. WHO 48: 167-174.European Directorate for the Quality of Medicines and Healthcare (2019): The European Pharmacopoeia. 10th Ed. Chapter 2.6.31 Microbiological examination of herbal medicinal products for oral use and extracts used in their preparation. Strasbourg, France.FDA-BAM (2020): Chapter No. 5: Salmonella. U.S. Food and Drug Administration - Bacteriological Analytical Manual.FDA-BAM (2018): Chapter No. 29: Cronobacter. U.S. Food and Drug Administration - Bacteriological Analytical Manual.FDA-BAM (2018): Media Index for BAM - BAM Media M192: Buffered Peptone Water (BPW). Food and Drug Administration - Bacteriological Analytical Manual.ISO International Standardisation Organisation. Microbiology of the food chain - Horizontal method for the detection, enumeration and serotyping of Salmonella - Part 1: Horizontal method for the detection of Salmonella spp. + Amendment 1. EN ISO 6579-1:2017/Amd1:2020.ISO International Standardisation Organisation. Microbiology of the food chain - Horizontal method for the detection, enumeration and serotyping of Salmonella – Part 2: Enumeration by a miniaturized most probable number technique. EN ISO/TS 6579-2:2012.ISO International Standardisation Organisation. Microbiology of the food chain - Preparation of test samples, initial suspension and decimal dilutions for microbiological examination. EN ISO 6887 (all parts).ISO International Standardisation Organisation. Microbiology of the food chain - Preparation of test samples, initial suspension and decimal dilutions for microbiological examination - Part 1: General rules for the preparation of the initial suspension and decimal dilutions. EN ISO 6887-1:2017.ISO International Standardisation Organisation. Microbiology of food, animal feed and water - Preparation, production, storage and performance testing of culture media + Amendment 1 + Amendment 2. EN ISO 11133:2014/Amd1:2018/Amd2:2020.ISO International Standardisation Organisation. Water quality - Detection of Salmonella spp. EN ISO 19250:2010.ISO International Standardisation Organisation. Microbiology of food chain - Horizontal methods for the detection and enumeration of Enterobacteriaceae - Part 1: Detection of Enterobacteriaceae. EN ISO 21528-1:2017.ISO International Standardisation Organisation. Microbiology of the food chain - Horizontal method for the detection of Cronobacter spp. EN ISO 22964:2017.Mooijman, K.A. (2012): Culture media for the isolation of Salmonella. In: Handbook of Culture Media for Food and Water Microbiology. (Corry, J.E.L., Curtis, G.D.W. and Baird, R.M. eds). pp. 261-286. Royal Society of Chemistry, Cambridge, UK.Merck, Millipore, and Sigma-Aldrich are trademarks of Merck KGaA, Darmstadt, Germany or itsaffiliates. Detailed information on trademarks is available via publicly accessible resources.©Ordering InformationProduct Cat. No. Pack size EcoCult® Buffered Peptone Water1.40141.0500 500 g acc. ISO 6579, ISO 6887, ISO 21528, ISO 22964,FDA-BAM and EPEcoCult® Buffered Peptone Water1.40141.5000 5 kg acc. ISO 6579, ISO 6887, ISO 21528, ISO 22964,FDA-BAM and EPEcoCult® Buffered Peptone Water1.40141.9010 10 kg acc. ISO 6579, ISO 6887, ISO 21528, ISO 22964,FDA-BAM and EPGranuCult® Buffered Peptone Water acc. ISO 6579,1.07228.0500 500 g ISO 6887, ISO 21528, ISO 22964, FDA-BAM and EPGranuCult® Buffered Peptone Water acc. ISO 6579,ISO 6887, ISO 21528, ISO 22964, FDA-BAM and EP 1.07228.5000 5 kg GranuCult® Buffered Peptone Water acc. ISO 6579,ISO 6887, ISO 21528, ISO 22964, FDA-BAM and EP 1.07228.9010 10 kgGranuCult® Buffered Peptone Water acc. ISO 6579,1.07228.9025 25 kg ISO 6887, ISO 21528, ISO 22964, FDA-BAM and EPReadybag® Buffered Peptone Water acc. ISO 6579,1.00901.0001 60 bags ISO 21528, ISO 22964, FDA-BAM and EP, 29 g, irradiatedReadybag® Buffered Peptone Water acc. ISO 6579,1.00908.0001 35 bags ISO 21528, ISO 22964, FDA-BAM and EP, 86 g, irradiatedMerck, Millipore, and Sigma-Aldrich are trademarks of Merck KGaA, Darmstadt, Germany or itsaffiliates. Detailed information on trademarks is available via publicly accessible resources.© 2018 Merck KGaA, Darmstadt, Germany and/or its affiliates. All Rights Reserved.。

饮用水的分类开篇：“中国有句古话，叫做‘药补不如食补，食补不如水补，水是百药之王’。

第一章《矿泉水》矿泉水：天然矿泉水指从地下深处自然涌出或经钻井采集，含有一定量的矿物质、微量元素或其他成分，在一定区域内未受污染并采取预防措施避免污染的水；含有一定量的矿物盐、微量元素或二氧化碳气体；在通常情况下，其化学成分、流量、水温等动态在天然波动范围内的相对稳定。

矿泉水是在地层深部循环形成的，含有国家标准规定的矿物质及限定指标。

根据产品中二氧化碳含量分为：a )含气天然矿泉水：包装后，在正常温度和压力下可见同源二氧化碳自然释放起泡的天然矿泉水;b )充气天然矿泉水：按规定处理，充入二氧化碳而起泡的天然矿泉水；c )无气天然矿泉水：按规定处理，包装后，其游离二氧化碳含量不超过为保持溶解在水中的碳酸氢盐所必须的二氧化碳含量的一种天然矿泉水d )脱气天然矿泉水：按规定处理，包装后的温度和压力下无可见的二氧化碳自然释放的一种天然矿泉水。

优质饮用水的6条标准是：1）优质水源，不受污染。

2）不含有害人体健康的物理性、化学性和生物性污染；3）含有适量的有益于人体健康，并呈离子状态的矿物质，低矿化度、低硬度；4）水的分子团小，溶解力和渗透力强；5）应呈现弱碱性；6）水中含有溶解氧（5mg/L左右），含有碳酸根离子；同时在这里我要提醒大家：无论是家里的还是办公室里的饮水机要定期清洗，自来水一定要烧开喝，纯净水大家尽量少喝。

①矿化度<500mg/l为低矿化度，500-1500mg/l为中矿化度，>1500mg/l为高矿化度。

矿化度<1000mg/l 为淡矿泉水，>1000mg/l为盐类矿泉水。

贝弗利矿泉水矿化度160mg/L，为低矿化度矿泉水。

②硬度，矿泉水的硬度是以其矿物质含量来衡量的。

一般，把每升含矿物质50毫克以下的矿泉水称作“特低矿物质含量”；50～500毫克的为“低矿物质含量”，这种矿泉水口感较柔和，有一定的甘甜味；大多数的饮用矿泉水矿物质含量在500至1500毫克之间；每升含1500毫克以上的则被称作“高矿物质含量”矿泉水，多用于运动、桑拿等人体损失矿物质较多的情况下。

单位基本情况福建省润和矿泉水有限公司成立于1995年，自成立以来始终坚持以优质的水资源服务于“成功人士”和“商务用水”, 用“旋风”的速度，“尽善尽美”的服务理念, 保证客户在其中享用到公司极至服务的水。

我司生产基地及水源地坐落于南屿镇龙泉村门前山，地处戴云山脉北东坡面，毗邻闽江下游最大的支流大樟溪西岸，岸旁古榕参天，碧波荡漾经年流淌。

水源腹地是山峦叠嶂的戴云山脉延伸段，满山遍野的轻松翠竹。

水源地质出露的地层为晚侏罗——早白垩统（约1.35亿年前）火山岩系地层，侵入岩以燕山晚期花岗岩类为主，构造以断裂为主，伴有不同方向的裂隙节理，控制地下水的运动和赋存规律。

我司生产的贝弗利矿泉水，主要以330mL、550mL、1.5L、4.5L、15L等规格的矿泉水为主；我司矿泉水含有钾、钠、钙、镁、锶、偏硅酸等几十种与人体健康息息相关的矿物元素。

其中偏硅酸的含量高达80～110mg/L，是国家矿泉水标准界限值25mg/L的3倍以上。

我司非常重视水与健康事业，始终坚持以先进的工艺、严格的要求生产饮用天然矿泉水，积极开展水知识的宣传和普及。

近年来我司不断投入大量资金和精力对原有的厂房设备及工艺进行升级改造，建立了具有自主特性和创新性的生产基地，实现了水源地零距离、全密闭、全自动、无菌灌装，保证每一瓶水都是高品质原汁原味的优质天然矿泉水。

以下简单介绍我司在技术工艺和水知识方面的努力与进步。

一、源水防护：我司是省内第一家能够对源水、矿井内壁及矿井内的空气同时进行密闭式循环清洗和消毒的企业，且消毒后无有害残留。

二、创新工艺：经过一年多的研究、多次实验、检测和中试，我司投入大量资金与精力会同广东设备厂家、杭州埃尔高科技公司共同研发的具有水源特异性的水处理设备，是我省行业首家将电渗析技术应用于矿泉水工艺中的企业；此工艺能够根据工艺要求，按需特异性的去除卤族元素中的溴、氟等离子，可将臭氧消毒产生的溴酸盐风险做到“0风险”；此工艺解决了长期困扰行业的溴酸盐控制与臭氧消毒不好互相共存的大难题，对行业具有开创性的借鉴意义。

PRODUCT PORTFOLIO JULABO Products from -95 °C … +400 °CENGLISHSuperior 23d Chillers18 - 21hiller g Water Baths 22 - 23Requirements24 - 25Baths, Forcing Test Circulators,-Through Coolers,Controllers,& Software 26 - 27Content4THE RIGHT PRODUCT FOR EVERY APPLIC Highly dynamic temperature control systems solve even difficulttemperature control tasks within no time. With their extremely shortheat-up and cool-down times, large working temperature rangeswithout changing the bath fluid, and high output data, they are idealfor compensating temperature differences in external applicationsextremely quickly. Opposite to conventional circulators, the bath fluidcan be used in an extended temperature range and for a significantlylonger time.JULABO recirculating coolers can handle virtually any cooling requirementsin laboratories or industrial environments. Their efficiency makes them anenvironmentally-friendly and economical alternative to cooling with tap water.Compact models from JULABO are ideal for placement on or underneath a labbench. JULABO offers several powerful models with up to 20 kW of coolingcapacity for applications in industrial environments.Refrigerated and heating circulators made by JULABO are usedworldwide. Whether in research, material testing or in technicalsystems – the well proven and reliable technology is valued byusers in all industries worldwide. Focused on your requirements,JULABO circulators have set the benchmark for temperature controltechnology for decades.The JULABO range of circulators offers the functional solution for yourday-to-day work, whether it is a routine task or highly demanding:CORIO, TopTech and HighTech – three model seriesfor every requirement and every budget.REFRIGERATED AND HEATING CIRCULATORS CORIO, TopTech, HighTechHIGHLY DYNAMIC TEMPERATURE CONTROL SYSTEMS PRESTO, FORTE HTRECIRCULATING COOLERS AND CHILLERS F , FL, FC Series, SemiChiller5ATIONWith a temperature stability of ±0.005 °C, calibration baths are suitedfor the calibration of measuring instruments, thermometers etc. Visco baths are used for highly precise measuring applications with viscometers and densimeters. The forcing test circulator specializes in the determination of the ‘best before’ date of beer. Immersion and flow-throughcoolers are the ideal add-on to heating circulators for quick cool-down. Temperature Controllers are used for measuring, controlling, and monitoringany electrically heated equipment in laboratories.INSTRUMENTS FOR SPECIAL REQUIREMENTSCalibration Baths, Visco Baths, F orcing Test Circulators,Immersion Coolers, Flow-Through Coolers,Laboratory Temperature Controllers,Wireless Communication & Software JULABO offers the water baths and shaking water baths forroutine applications, such as temperature applications for samples, incubation, material testing, corrosion tests, as well as temperature control applications of cultivations or temperature tests for food andbeverages. All models are high quality, durable instruments.Their working temperature ranges from +20 °C to +99.9 °C qualifythem for a wide range of applications.WATER BATHS AND SHAKING WATER BATHS PURA, SW。

Application GuideSavor the Flavor Savory ingredients for your formulationSixteenth EditionThe Life Sciencebusiness of Merckoperates asMilliporeSigma inthe U.S. and Canada.2Savor the Flavor Sixteenth EditionIt has been said that “variety is a the spice of life” and whether you are a carnivore or herbivore we all crave and appreciate a hearty, savory or spicy dish from time to time. In this edition, we bring you a selection of ingredients that lend themselves to a diverse array of savory applications. Our ingredients’ high quality and consistency, along with our transparency are essential to your successful formulations.These ingredients are sure to add a hearty note to any flavor or fragrance formulation.Jamie Gleason Head of Flavors & FragrancesSavor the FlavorIngredients for the savory paletteAparna Oak has been actively contributing to the flavorindustry since 2005. Her inherent skills, aptitude for tastingand her breadth of knowledge about flavor compounds has allowed her to master the art of creating flavors.Aparna began her career as a flavor technologist at Weber Flavors in 2005where she quickly developed into a flavorist trainee. Her passion and perseverance helped her to become a creative flavorist and is now theDirector of Flavor Innovation at Imbibe. Over the years, she applied herskillset to lead the flavor innovation team at Imbibe and developed themasking portfolio. She is a Certified Flavor Chemist and an active memberof the Society of Flavor Chemists. She is a member of the monthly panel of certified flavorists that publishes the column ‘Organoleptic Characteristics ofFlavor Materials’ in the magazine Perfumer and Flavorist. More recently, she authored, “Plant to Glass, Oat Milk from a Flavorist’s Lens,” in 2019. Shehad the privilege to be a judge at the World Beverage Innovation AwardsPanel (FoodBev) in 2016, 2017, and 2019.It is this expertise that we bring to you in the following pages.We thank Ms. Oak for evaluating these products and hope herinsights are helpful and inspiring.3One common element to all involved is a devotion to supplying safe, delectable products to consumers around the world. We share that devotion with you.The Sigma-Aldrich® brand is dedicated to providing a variety of quality, certified flavorand fragrance ingredients with transparent and easily accessible documentation to customers around the globe. Our expertise in supply chain management helps ensure the products you need arrive to you when you need them.Not only do we supply safe, certified ingredients for flavor development, we also have a suiteof analytical tools to ensure your purity determination and composition verification tests are quick and accurate.To learn more, visit/flavors-fragrancesThe Flavor and Fragrance Industry Plays a Key Role in Our Daily Lives.4Savor the Flavor Sixteenth EditionSafe, certified ingredientsfor flavor & fragranceformulationsEgg2-Furanmethanethiolformate (FEMA # 3158)provides sulfurous notes.Spinach2-Propylpyrazine(FEMA # 3961) imparts amusty, green character toChickenfresh vegetables.6Savor the Flavor Sixteenth Edition7/flavors-fragrances This is an extremely potent ingredient with an intensely pungent sulphureous odor reminiscent of browned onion and garlic (like French onion soup). It’s also very diffusive. This ingredient will lend itself to perfect use for soup mixes especially French onion and where a browned onion garlic note is desirable, salad dressings, and coffee flavors where a smoky, old burnt coffee note is desired.2-Ethyl-4-methyl-1,3-dithiolane, ≥95%Kosher, HalalKey Organoleptic CharacteristicsGarlic, horseradish, onion, sulfurous Natural OccurrenceNot Found in Nature Aroma Characteristics 0.1% in Ethanol. Sulphury, pungent, savory, browned onion, burnt coffee like, savory, alliaceous.Taste Characteristics 1 ppm. Alliaceous, caramelized onion like, savory, smoked meat, old burnt coffee.Usage Level Ranging from 1 - 2 ppm depending on application.Product NumberW4870128Savor the Flavor Sixteenth EditionThis compound has an intense burnt, roasted yet green aroma. There is a fermented note throughout start to finish in this ingredient. This ingredient would be interesting to try in – green tea flavors, fermented vegetable/pickle flavors, cucumber, green melon, watermelon rind note, and in kombucha flavors – its green and fermented note will blend well with a kombucha base.2-Methoxypyridine, ≥98%Kosher, HalalKey Organoleptic CharacteristicsGreen, burnt, fatty Natural OccurrenceNot Found in Nature Aroma Characteristics 0.1% in Ethanol. Burnt, tobacco like, green, weedy with a fatty green undertone.Taste Characteristics 1 ppm. Green, burnt, herbal, weedy, fermented, fatty/leafy green undertone.Usage Level Ranging from 0.1 - 5 ppm depending on application.Product NumberW4639019/flavors-fragrances This compound has a sulphury yet green odor. It has a metallic nuance and pungency to it like but not quite as intense as wasabi. On dry out it has a distinct vegetative and earthy note. All these organoleptic characteristics lends this ingredient to use in flavors like – coffee, tropical fruits like passionfruit, tomato and vegetable flavors, and alliaceous blends like green garlic, green onion, and wasabi.3-(Methylthio)-1-hexanol, natural, ≥98%, FG Natural, Kosher, Halal, IFRAKey Organoleptic CharacteristicsGreen, pungent, earthy, vegetable, spicy, sulfurous Natural OccurrenceYellow passionfruit juice, jackfruit Aroma Characteristics0.1% in Ethanol. Green, sulphury, mild wasabi like, vegetative, earthy.Taste Characteristics2.5 ppm. Green, vegetal, canned, slight spice nuance at the back age Level3 - 6 ppm depending on application.Product NumberW34384710Savor the Flavor Sixteenth Edition This thioether of furfural is a very interesting compound with a raw, green yet sweet onion like undertone.Diisoamyl disulfide, ≥98%HalalKey Organoleptic CharacteristicsOnion, sweet Natural Occurrence‘Garlic vines’ of the genus Mansoa in the Brazilian and Argentinian rain forests Aroma Characteristics0.1% in Ethanol. Sweet, green, onion like undertone but not pungent.Taste Characteristics0.5 ppm. Sweet, green, raw onion like yet not age Level0.001 – 0.5 ppm depending on application.Product Number W457533S-Isopropyl-3-methylbut-2-enethioate, ≥95%, FG IFRA12Savor the Flavor Sixteenth EditionIt has a distinct fatty yet savory aroma that reminded me of roasted rotisserie chicken skin, potato French fries. Recommend use of this ingredient in flavors like – roasted chicken, French fries’ seasonings, roasted nut flavors, and fermented grain nuances like some of the aged hard liquors like whiskey, tequila.2-Pentylthiophene, ≥98%, FGKosher, HalalKey Organoleptic CharacteristicsFatty, meaty, chicken Natural OccurrenceRoasted beef, roasted chicken, potato fries, soybean Aroma Characteristics0.1% in Ethanol. Fatty, savory, meaty, rotisserie chicken skin, fermented.Taste Characteristics0.5 ppm. Fatty, animalic nuances, roasted undertone, slight age Level0.01 – 50 ppm depending on application.Product Number W43870013/flavors-fragrances As the name suggests, it is very much bacon like especially crisp fried bacon. Hence, I would recommend using this ingredient in flavors like bacon dripping fat, fried meaty notes to any meat flavors. It also has a smoky-ness to it which will lend itself to good use in seasonings for smoked meats.Bacon dithiazine, solution in EtOH KosherKey Organoleptic CharacteristicsBacon, meaty, smoky Natural OccurrenceNot Found in Nature Aroma Characteristics0.1% in Ethanol. Meaty, smoky, fatty, fried bacon.Taste Characteristics1 ppm. Savory, fatty, age Level0.04 – 2 ppm depending on application.Product Number W40175514Savor the Flavor Sixteenth EditionThis is an extremely potent ingredient with a little going a long way in your formulation. It is very sulfurous but also has an earthiness to it. I would recommend using this ingredient in flavors like chocolate, coffee, savory blends for meat rubs that include garlic and onion, sauteed mushroom note.Methyl furfuryl mercaptopropionate, ≥98%, FGHalalKey Organoleptic CharacteristicsEarthy, sulfurous Natural OccurrenceNot Found in Nature Aroma Characteristics0.1% in Ethanol. Savory, earthy, sulfurous.Taste Characteristics0.5 ppm. Burnt coffee, sauteed mushroom, dark soy sauce, earthy with a metallic age Level0.1 – 1 ppm depending on application.Product Number W45380115/flavors-fragrances This is another extremely potent ingredient with a little going a long way in your formulation. It is extremely sulfurous with gassy notes. I would recommend using this ingredient in flavors like savory blends for meat rubs that include garlic and onion, meaty, brothy notes, might work very well in soup bouillon flavors. At extremely low levels, under 2ppm – this ingredient might do wonders for a vanilla custard flavor where the egg yolk effect is desired.2-Propanethiol, natural (US), ≥98%, FG Natural (US), Kosher, HalalKey Organoleptic CharacteristicsSulfurous, earthy Natural OccurrenceGarlic, onion, beer Aroma Characteristics0.1% in Ethanol. Sulfurous, rotten eggs, savory, earthy.Taste Characteristics2.5 ppm. Eggy, old boiled egg yolks, strong taste almost burning with a metallic age Level0.1 – 200 ppm depending on application.Product Number W38975516Savor the Flavor Sixteenth EditionThis ingredient has an intense burnt, sweet, caramellic aroma. There is a maple and caramellic note throughout start to finish in this ingredient with a distinct fenugreek linger. This ingredient will be a staple one for all brown indulgent flavors like maple, caramel, butterscotch, toffee, chocolate and coffee4,5-Dimethyl-3-hydroxy-2,5-dihydrofuran-2-one, natural, ≥97%, FGNatural, Kosher, Halal, IFRAKey Organoleptic CharacteristicsCaramel, maple, sweet Natural OccurrenceCoffee, fenugreek, maple syrup, sake, sherry Aroma Characteristics0.1% in Ethanol. Sweet, brown, burnt sugar, maple.Taste Characteristics10 ppm. Brown, maple, burnt sugar, fenugreek age Level0.01 – 20 ppm depending on application.Product Number W36349917/flavors-fragrances Naturally occurring monoterpenes in many fruits, herbs, vegetables. It is a major component of essential oils such as hops, bay leaf, and lemongrass. It’s fresh green terpenic aroma is reminiscent of young green mangoes. Use of this ingredient will benefit flavors like – an unripe mango, green bell pepper, green tomato, citrus blends, lemongrass.Myrcene, sum of isomers, ≥90%, natural, FG Natural, Kosher, Halal, IFRAKey Organoleptic CharacteristicsWoody, herbaceous, balsamic Natural OccurrenceOccurs naturally in more than 200 plants, including verbena, lemongrass, hops, citrus peel oils and bay Aroma Characteristics1.0% in Ethanol. Fresh, green, citrusy, terpy, peppery, herbal.Taste Characteristics100 ppm. Green, vegetative, herbal, citrus nuance, green/unripe mango skin with a peppery back age Level0.5 – 13 ppm depending on application.Product Number W27621218Savor the Flavor Sixteenth EditionIt has a green, fatty, fried profile with a vegetative undertone – this ingredient will be very helpful in flavors like the skin part of cucumber, close to the rind note of honeydew melon, watermelon, cilantro herb or salsa flavors/dressings, meat rubs, and meat flavors like beef, beef buillion.3,5-Undecadien-2-one, 10% solution in EtOH, natural (US)Natural (US), KosherKey Organoleptic CharacteristicsCucumber, fatty, green Natural OccurrenceRoast beef Aroma Characteristics1% in Ethanol. Green, fatty, cucumber skin, fried.Taste Characteristics5 ppm. Green, Fatty, meaty, age Level1 – 30 ppm depending on application.Product Number W474625/flavors-fragrances19News with a Different Flavor.Subscribe to Our Flavors and Fragrances Newsletter Be sure to subscribe to our bi-monthly Flavors and Fragrances Newsletter, which keeps you up-to-date on everything from current events and useful trends within the industry, to new product and service enhancements that will help you successfully develop your next flavor creation. To subscribe, visit/ff-newsletter Merck KGaA Frankfurter Strasse 250 64293 Darmstadt, GermanyWant a Virtual or In-Person Demo of our NEW Ingredients?Our demo kits feature our newest ingredients, with some only manufactured by us. Request a demo by contacting your sales representative directly or by emailing **********************************. A local sales manager will then contact you directly to set up a time for you to experience our aromas first hand!。