NSF test procedure

NSF International, an independent, not-for-profit, non-governmental organization, is dedicated to being the leading global provider of public health and safety-based risk management solutions while serving the interests of all stakeholders.This Standard is subject to revision.Contact NSF to confirm this revision is current.Users of this Standard may request clarifications andinterpretations, or propose revisions by contacting:Chair, Joint Committee on Food Equipmentc/o NSF International789 North Dixboro Road, P.O. Box 130140Ann Arbor, Michigan 48113-0140 USAPhone: (734) 769-8010 Telex: 753215 NSF INTLFAX: (734) 769-0109E-mail: info@Web: NSF/ANSI 51 – 2012NSF International Standard/American National Standardfor Food Equipment —Food equipment materialsStandard DeveloperNSF InternationalNSF InternationalDesignated as an ANSI StandardJanuary 4, 2012American National Standards InstitutePrepared byThe NSF Joint Committee on Food EquipmentRecommended for Adoption byThe NSF Council of Public Health ConsultantsAdopted byThe NSF Board of DirectorsMay 1978Revised November 1997Revised May 2002Revised July 2005Revised April 2007Revised April 2009Revised January 2012Published byNSF InternationalP. O. Box 130140, Ann Arbor, Michigan 48113-0140, USAFor ordering copies or for making inquiries with regard to this Standard, please reference the designation “NSF/ANSI 51-2012.”Copyright 2012 NSF InternationalPrevious editions © 2009, 2007, 2005, 2002. 1997, 1978Unless otherwise specified, no part of this publication may be reproduced or utilized in any form or by any means, electronic or mechanical, including photocopying and microfilm, without permission in writing from NSF International. Printed in the United States of America.Disclaimers1NSF, in performing its functions in accordance with its objectives, does not assume or undertake to dis-charge any responsibility of the manufacturer or any other party. The opinions and findings of NSF repre-sent its professional judgment. NSF shall not be responsible to anyone for the use of or reliance upon this Standard by anyone. NSF shall not incur any obligation or liability for damages, including consequential damages, arising out of or in connection with the use, interpretation of, or reliance upon this Standard. NSF Standards provide basic criteria to promote sanitation and protection of the public health. Provisions for mechanical and electrical safety have not been included in this Standard because governmental agencies or other national standards-setting organizations provide safety requirements.Participation in NSF Standards development activities by regulatory agency representatives (federal, lo-cal, state) shall not constitute their agency's endorsement of NSF or any of its Standards.Preference is given to the use of performance criteria measurable by examination or testing in NSF Standards development when such performance criteria may reasonably be used in lieu of design, mate-rials, or construction criteria.The illustrations, if provided, are intended to assist in understanding their adjacent standard requirements. However, the illustrations may not include all requirements for a specific product or unit, nor do they show the only method of fabricating such arrangements. Such partial drawings shall not be used to justify im-proper or incomplete design and construction.Unless otherwise referenced, the appendices are not considered an integral part of NSF Standards. The appendices are provided as general guidelines to the manufacturer, regulatory agency, user, or certifying organization.1 The information contained in this Disclaimer is not part of this American National Standard (ANS) and has not been processed in accordance with ANSI’s requirements for an ANS. Therefore, this Disclaimer may contain material that has not been subjected to public review or a consensus process. In addition, it does not contain requirements neces-sary for conformance to the Standard.This page is intentionally left blank.Contents1 General (1)1.1 Purpose (1)1.2 Scope (1)1.3 Measurement (1)2 Normative references (1)3 Definitions (2)4 Material formulation (2)4.1 General requirements (2)4.2 Requirements for specific types of materials (3)5 General materials requirements (5)6 Coatings (5)6.1 Metallic coatings (5)6.2 Organic coatings (6)6.3 Performance requirements for coatings (8)7 Surface cleanability (8)7.1 Test method (8)7.2 Acceptance criteria (9)8 Corrosion resistance (9)8.1 Test method (9)8.2 Acceptance criteria (9)9 Abrasion resistance (9)9.1 Method I (for organic coatings used on food zones direct food contact surfaces) (9)9.2 Method II (for organic coatings used on splash zones and food zone non-directfood contact surfaces) (10)9.3 Method III (for organic coatings used on serving and display wares) (10)10 Impact resistance (10)10.1 Method I (for organic coatings used on food zones direct food contact andnon-direct food contact surfaces) (10)10.2 Method II (for organic coatings used on splash zones, serving and displaywares, and specific internal machine surfaces) (11)10.3 Method III (for specific glass and glass-like coatings used on splash zonesurfaces) (11)10.4 Method IV (for glass and glass-like coatings intended for food zone direct foodcontact and food zone-serving and display ware) (11)11 Heat resistance (12)11.1 Test method (12)11.2 Acceptance criteria (12)12 Adhesion ability (12)12.1 Method I (for organic coatings used on food zone – direct food contact surfaces) (12)12.2 Method II (for organic coatings used on serving and display wares) (12)Annex A ................................................................................................................................................. A1 Table A.I – ASTM Standard Specifications for common metallic coating processes ........................... A1Annex B 1B.1 Purpose .......................................................................................................................................... B1B.2 Preparation of exposure water ....................................................................................................... B1B.3 Exposure protocol .......................................................................................................................... B1 Interpretations Annex .......................................................................................................... I nterpretations - 1Foreword2The purpose of this Standard is to establish minimum food protection and sanitation requirements for the materials used in the construction of commercial food equipment.By way of reference, this Standard will define the basic materials requirements for all equipment covered by NSF/ANSI Food Equipment Standards.This Standard establishes requirements intended to ensure that a material is not formulated such that it may impart deleterious substances to food in its intended end use application. This Standard does not define specific extraction test methods or acceptance criteria to be used to assess the extent of chemical migration from food contact surfaces to food. Instead, the appropriate United States Federal Regulations have been cited as references upon which conformance with this Standard is based. Other NSF/ANSI Standards may establish extraction tests and acceptance criteria, as needed, for specific types of equipment based on the materials used in their construction and the nature of the food contact (i.e., beverage dispensing equipment, ice making equipment).This Standard establishes cleanability, corrosion resistance, impact resistance, abrasion resistance, heat resistance, and coating adhesion ability requirements and testing methods for food equipment materials of construction, as applicable.This edition of the Standard contains the following revision:Issue 10The purpose of this revision was to update the Normative References and boilerplate language, clarify the requirements for brass and bronze, glass and glass-like materials, and storage shelving intended for wet environments, relocate the lead requirement and test method from NSF/ANSI 4 and the glass materials requirement to NSF/ANSI 51, and expand Fluoropolymer coatings.The Interpretations Annex contains responses to interpretation requests. The responses will be published in each version of the Standard until such time that the interpretation response is no longer applicable.This Standard was developed by the NSF Joint Committee on Food Equipment using the consensus process of the American National Standards Institute.Suggestions for improvement of this Standard are welcome. Comments should be sent to the Chairperson of the Joint Committee on Food Equipment at standards@ or c/o NSF International, P.O. Box 130140, Ann Arbor, Michigan 48113-0140, USA.2The information contained in this Foreword is not part of this American National Standard (ANS) and has not been processed in accordance with ANSI’s requirements for an ANS. Therefore, this Foreword may contain material that has not been subjected to public review or a consensus process. In addition, it does not contain requirements neces-sary for conformance to the Standard.This page is intentionally left blank.© NSF 2012 NSF/ANSI 51 – 2012 NSF/ANSI Standardfor Food Equipment –Food equipment materials1 General1.1 PurposeThis Standard establishes minimum public health and sanitation requirements for materials used in the construction of commercial food equipment. The requirements of this Standard are intended to ensure that the composition and surface finish of food equipment materials are such that a material will not adulterate food nor render food equipment difficult to clean and sanitize.1.2 ScopeThis Standard is applicable to the materials and finishes used in the manufacture of food equipment (e.g., broiler, beverage dispenser, cutting board, stock pot). The Standard is also applicable to components such as tubing, sealants, gaskets, valves, and other items intended for various food equipment applications.These components shall meet the relevant design and construction requirements of the NSF Standard applicable to the type of food equipment on which the component is used.The requirements of 4 of this Standard may also be applied separately to determine whether a material is suitable for use in a food zone based on its formulation alone. The other relevant requirements of this Standard, including those for cleanability and corrosion resistance, would apply to the finished product for which the material is used.Materials other than those specifically mentioned in this Standard may be used provided that such materials meet the minimum requirements described herein.1.3 MeasurementDecimal and SI conversions provided parenthetically shall be considered equivalent. Metric conversions and significant figure rounding have been made according to IEEE/ASTM SI 10.2 Normative referencesThe following documents contain provisions that, through reference, constitute provisions of this NSF/ANSI Standard. At the time of publication, the editions listed below were valid. All standards are subject to revision, and parties are encouraged to investigate the possibility of applying the recent editions of the documents indicated below. The most recent published edition of the document shall be used for undated references.21 C.F.R. §§170-199, Food and Drug 33 Superintendent of Documents, U. S. Government Printing Office, Washington, DC 20402-0001 <>.21 U.S.C. §321 Definitions– generally (Food and Drugs)321 U.S.C. §348 Unsafe Food Additives (Food and Drugs)3ANSI Z97.1 – 2009. Safety Performance Specifications and Methods of Test for Glazing Materials Used in Buildings4ANSI/UL 197 – 2010. Standard for Commercial Electrical Cooking Appliances5ASTM B117 – 2009 Standard Practice for Operating Salt Spray (Fog) Apparatus6ASTM B 916 – 01(2007). Standard Test Method for Adherence of Porcelain Enamel Coatings to Sheet Metal 6ASTM D2794 – 93(2010) Standard Method for Resistance of Organic Coatings to the Effects of Rapid Deformation (Impact)6ASTM D3359 – 09e2 Standard Test Methods for Measuring Adhesion by Tape Test 6BS857:1967. Specification for Safety Glass for Land Transport7IEEE/ASTM SI 10 – 2010 American National Standard for Metric Practice6NSF/ANSI 2. Food equipmentNSF/ANSI 170. Glossary of food equipment terminologySAE Steel Numbering System83 DefinitionsTerms used in this Standard that have special technical meaning are defined in NSF/ANSI 170.4 Material formulation4.1 General requirements4.1.1Food zone materials shall be manufactured from or composed of substances that:– may not reasonably be expected to result, directly or indirectly, in their becoming a component of food, or otherwise affecting the characteristics of food, including the imparting of a color, taste, or odor to food; or– are generally recognized as safe or have received prior sanction for their intended use, as defined in the FD&C Act, Section 201(s) [21 U. S. C. 321 (s)]; or4 American National Standards Institute, 25 West 43rd Street, New York, NY 10036 <>.5Underwriters Laboratories, Inc., 33 Pfingsten Road, Northbrook, IL 60062 <>.6 ASTM International, 100 Barr Harbor Dr., West Conshohocken, PA 19428 <>.7 British Standards, 389 Chiswick High Road, London W4 4AL, United Kingdom. <>.8 SAE International, 400 Commonwealth Drive, Warrendale, PA15096-001 <>.– can be demonstrated to be safe for the intended use, subject to the FD&C Act, Section 409(h)(1) [21 U. S. C. 348(h)(1)]; or– can be demonstrated to be safe for the intended use, subject to the FD&C Act, Section 409(h)(6) [21 U. S. C. 348(h)(6)]; or– are regulated as indirect food additives under the provisions of the U. S. Code of Federal Regulations, Title 21, Sections 174 through 189 (21 CFR 174-189); or– are exempt from regulation as food additives under the provisions of the U. S. Code of Federal Regulations, Title 21, Part 170.39 Threshold of regulation for substances used in food contact articles.4.1.2Food zone materials shall not contain lead, arsenic, cadmium, or mercury as intentional ingredients. Brass and bronze materials may contain lead as permitted under 4.2.3.2.4.1.3Coatings containing lead as an intentional ingredient shall not be used on food equipment surfaces, including splash zones and nonfood zones. Coatings with an unintentional lead content (lead impurity) greater than 0.06% shall not be used.4.2 Requirements for specific types of materialsThis section establishes limitations on the use of specific types of materials. All materials shall conform to the general requirements in 4 and 5 and to the additional material-specific requirements established in this section.steel4.2.1 Stainless4.2.1.1Stainless steel used in food equipment shall be of a type in the:– SAE 200 series alloys;– SAE 300 series alloys; or– SAE 400 series alloys. 94.2.1.2 When used in a food zone, stainless steel shall have a minimum chromium content of 16%. Stainless steel with a chromium content of less than 16% may be used for cutlery, blades, and similar applications requiring a sharp edge, provided that the alloy has been hardened or tempered by an appropriate post-heat treatment process.alloys4.2.2 AluminumWhen used in a food zone, aluminum alloys shall have one of the following Aluminum Association10 alloy designations or equivalent:4.2.2.1Wrought alloys (sheet and extrusion)1xxx series alloys 5xxx series alloys3xxx series alloys 6xxx series alloys4xxx series alloys9 Under the Unified Numbering System (UNS), these types are designated as S2xxxx, S3xxxx, and S4xxxx, respectively.10 Aluminum Association, 900 19th St. NW, Washington, DC 20006 <>.4.2.2.2Casting alloys218.x 356.0 514.0308.0 360.0 520.0319.0 413.0 713.0332.0 B443.04.2.3 Copper and copper alloys4.2.3.1 Copper and copper alloys shall not be used in a food zone or splash zone except where rendered corrosion resistant or where exposure to food is limited to potable, non-carbonated water under constant service pressure. Exceptions to this requirement are specified in 4.2.3.2 for brass and bronze and in 4.2.3.4 for copper-nickel alloys.4.2.3.2 Brass and bronze may be used in a food zone or splash zone only where rendered corrosion resistant or where exposure to food is clearly and specifically limited to tea, coffee, or water. When used, the lead content of brass and bronze components shall not exceed 8.0%.4.2.3.3Equipment having brass or bronze components in contact with tea, coffee, or water (as permitted in 4.2.3.2) shall not impart a lead (Pb) concentration greater than 15 µg/L when tested in accordance with Annex B.NOTE 1 – If a coating (organic or metallic) is applied to the brass or bronze components, testing in accord-ance with annex B is still applicable.NOTE 2 – Equipment such as but not limited to proofers, steamers, combination ovens and other systems with similar humidification and vaporization pathways shall be exempt from 4.2.3.3.4.2.3.4 Copper-nickel alloys may be used in a food zone or splash zone only where rendered corrosion resistant or where exposure to food is clearly and specifically limited to non-acidic foods and beverages(i.e., food and beverages with a pH of 6.0 or greater).4.2.4 Glass and glass-like materialsGlass and glass-like materials, including porcelain, porcelain enamels, and ceramic coatings, shall not be used on surfaces intended for direct food contact that are also subject to impact by hard objects during use (e.g., countertops, tabletops, cutting boards, cooking surfaces) except as permitted in 4.2.4.1.4.2.4.1 Glass and glass-like materials may be used on grated cooking surfaces.4.2.4.2 When used on splash zone and food zone non-direct food contact surfaces that may be subject to impact by hard objects during use, glass and glass-like coatings shall meet the impact resistance requirements in 10.3.4.2.4.3 When used on direct food contact surfaces that are not subject to impact, glass and glass-like coatings shall meet the impact resistance requirements in 10.4. Glass-like coatings shall yield an adherence rating of 3 or better when tested according to ASTM B 916.4.2.4.4Glass, other than light fixtures, that may be subject to contact during use and routine maintenance and cleaning shall conform:– to the impact test in ANSI Z97.1 for Class A glass, or– to the impact test within ANSI/UL 197, or– to the impact test within BS857:1967.4.2.5 Wood4.2.5.1 Wood shall not be used in a food zone, except in wood-top bakers tables and cutting boards conforming to NSF/ANSI 2.4.2.5.2When used for non-decorative purposes (i.e., structural), wood shall be totally encapsulated so as not to be exposed.4.2.5.3 When used for decorative purposes, wood shall be sanded smooth and sealed with a sealant meeting the requirements of the zone of intended use. Decorative wood shall not be used on surfaces exposed to moisture or wear.5 General materials requirements5.1Materials shall be smooth and easily cleanable.If a material is textured so that it may hinder the removal of soil during cleaning, the material shall meet the surface cleanability requirements in 7.5.2 Corrosion resistance5.2.1Materials shall be corrosion resistant in the intended end use environment. Coatings conforming to 6, as applied, may be used to render a material corrosion resistant.NOTE – Materials that are worked (e.g., bent, cut, sheared, extruded, drawn) during equipment manufacture may require additional treatment (i.e., passivation) following fabrication in order to render them corrosion resistant.5.2.2 Storage shelving intended for wet environmentsStorage shelving that is manufactured, in whole or in part, of metallic materials and is intended for use in refrigerator or freezer interiors or warewashing areas shall meet the corrosion resistance requirements in 8.NOTE – Shelving shall not include non-removable parts of the refrigerator interior liner.5.2.2.1 Shelving manufactured of stainless steel in the SAE 200 or 300 series or of aluminum of the alloy series/designations listed in 4.2.2.1 and 4.2.2.2 is exempt from corrosion resistance requirements5.2.2.2Other requirements in this Standard, including the coating requirements in 6, shall also apply to storage shelving.6 CoatingsCoatings that are a combination of metallic and organic coatings shall conform to the requirements for organic coatings.6.1 Metallic coatings6.1.1Metallic coatings shall be applied in accordance with the appropriate ASTM Standard Specification, or equivalent.Annex A identifies the appropriate ASTM Standard Specifications for metallic coating processes commonly used for food equipment materials. The coating thickness and designation shall be in accordance with the coating manufacturer’s specifications for the zone of intended use.NOTE – Annex A is not all-inclusive.6.1.2 ZinccoatingsZinc coatings shall not be used in a food zone.6.2 Organic coatingszones6.2.1 Food6.2.1.1Organic coatings may be used on food zone surfaces.6.2.1.1.1Organic coatings may not be used on food zone surfaces that are designed in purpose to be subject to cutting and chopping actions.6.2.1.2 Coated surfaces used in direct food contact shall have substrate materials that conform to the requirements of 4.6.2.1.3 Organic coatings used on food zone direct food contact surfaces shall meet the abrasion resistance requirements in 9.1.6.2.1.4Organic coatings used on food zone direct food contact surfaces shall meet the impact resistance requirements in 10.1.6.2.1.4.1The impact resistance requirements in 10.2 shall apply to organic coatings used on food zone direct food contact surfaces that are:–internal to a unit, machine, or component;– not subject to impact or wear by internal parts or mechanisms or by operators; and– not designed to be removed during routine cleaning or maintenance.6.2.1.5Organic coatings used on food zone direct food contact surfaces shall meet the heat resistance requirements in 11.6.2.1.6 Organic coatings used on food zone direct food contact surfaces shall meet the adhesion requirements in 12.1.6.2.1.7 Fluoropolymer coatings and other non-stick coatings used on heated food zones shall be exempt from impact resistance, abrasion resistance, adhesion ability, and heat resistance performance tests.6.2.1.8 Organic coatings used on food zone non-direct food contact surfaces shall meet the abrasion resistance requirements in 9.2.6.2.1.9 Organic coatings used on food zone non-direct food contact surfaces shall meet the impact resistance requirements in 10.1.6.2.1.10 Organic coatings used on heated food zone non-direct food contact surfaces shall meet the heat resistance requirements in 11.zones6.2.2 Splash6.2.2.1Organic coatings may be used on splash zone surfaces.6.2.2.2Organic coatings used on splash zone surfaces shall meet the abrasion resistance requirements in 9.2.6.2.2.3Organic coatings used on splash zone surfaces shall meet the impact resistance requirements in 10.2.6.2.2.4 Organic coatings used on heated splash zone surfaces shall meet the heat resistance requirements in 11.NOTE – Organic coatings used on corrosion resistant substrates in a splash zone shall be exempt from abrasion resistance testing.6.2.3 Serving and display ware6.2.3.1 Organic coatings may be used on serving and display ware surfaces.6.2.3.2Organic coatings used on serving and display ware shall meet the abrasion resistance requirements in 9.3.6.2.3.3Organic coatings used on serving and display ware shall meet the impact resistance requirements in 10.2.6.2.3.4 Organic coatings used on serving and display ware surfaces shall meet the adhesion requirements in 12.2.6.2.3.5 Product literature shall be supplied by the manufacturer of coated serving and display ware expressly stating that the ware shall immediately be taken out of service and repaired or replaced if a fault in the coating occurs. The literature shall also state that the ware are not to be used for food preparation and are only for serving and display. The literature shall describe appropriate use environments, use limitations, and maintenance or care instructions. The literature shall also expressly state which utensil types are approved by the manufacturer for use on the ware.6.2.3.6Serving and display ware shall be marked (engraved, embossed, stamped, or otherwise) with the symbol “S” on the base of the equipment or surface or elsewhere when functionally or structurally necessary or where necessary for inspection. The marking shall be discernible and shall not adversely affect the cleanability, corrosion resistance, abrasion resistance, impact resistance, or heat resistance of the coating, or the adhesion of the coating to its substrate.6.3 Performance requirements for coatingsCoating type Zone Applicable performance test metallic food zone – direct food contact nonemetallic food zone – serving and display ware nonemetallic splashzone none metallic non-foodzone noneorganic food zone – direct food contact9.1 abrasionresistance 10.1 impactresistance 11 heatresistance 12.1 adhesionabilityorganic food zone – serving and display ware9.3 abrasionresistance 10.2 impactresistance 12.2 adhesionabilityorganic food zone - non-direct food contact9.2 abrasionresistance 10.1 impactresistance 11heat resistance(heated food zonesurfaces only)organic splashzone9.2 abrasionresistance 10.2 impactresistance 11heat resistance(heated splash zonesurfaces only)organic non-foodzone noneglass and glass-like food zone – direct food contact 10.4 impact resistance glass and glass-like food zone – serving and display ware 10.4 impact resistance glass and glass-like food zone – non direct food contact 10.3 Impact resistance glass and glass-like splash zone 10.3 impact resistance glass and glass-like non-food zone none7 Surface cleanability7.1 Test methodWhen required by this Standard, the surface cleanability of a textured material shall be determined by quantification of the amount of applied soil that remains on a material sample after cleaning. Four material test plaques (5.0 x 5.0 in [130 x 130 mm]) shall be washed with a non-ionic, low foaming, powdered mechanical washer detergent and water at 162 ± 2 °F (72 ± 1 °C) and shall be air dried. A standardized synthetic lard comprised of glycerol trioleate (62.5%), glycerol tristearate (37.5%), and trace amounts of 14C-labeled glycerol trioleate (0.845 μCi per gram of synthetic lard) and 14C-labeled stearic acid (0.514 μCi per gram of synthetic lard), shall be applied to the test plaques. The lard shall be heated to a liquid state, and 200 μL shall be applied to each of four equal quadrants on each test plaque. The lard shall be spread in a uniform layer onto the quadrants while under an infrared heat source to maintain the lard in a liquid state. The mass of soil on each quadrant shall be quantified using a beta radiation counting system; each quadrant shall have 20 ± 5 mg applied to its surface. The soiled test plaques shall be washed in a single-temperature, total-dump dishwashing machine having the following characteristics: – no overhead spray;– no detergent added;– wash and rinse water temperature: 162 ± 2 °F (72 ± 1 °C);– wash cycle time: 120 ± 2 s;– total wash cycle volume: 2.3 ± 0.2 gal (8.7 ± 0.8 L);。

（1092）溶出度试验的开发和验证【中英文对照版】INTRODUCTION前言Purpose目的The Dissolution Procedure: Developmentand Validation <1092> provides a comprehensive approach covering items to considerfor developing and validating dissolution procedures and the accompanyinganalytical procedures. It addresses the use of automation throughout the testand provides guidance and criteria for validation. It also addresses thetreatment of the data generated and the interpretation of acceptance criteriafor immediate and modifiedrelease solid oral dosage forms.溶出实验:开发和验证（1092）指导原则提供了在溶出度方法开发和验证过程中以及采用相应分析方法时需要考虑的因素。

本指导原则贯穿溶出度实验的全部过程，并对方法提供了指导和验证标准。

同时它还涉及对普通制剂和缓释制剂所生成的数据和接受标准进行说明。

Scope范围Chapter <1092> addresses the development andvalidation of dissolution procedures, with a focus on solid oral dosage forms.Many of the concepts presented, however, may be applicable to other dosageforms and routes of administration. General recommendations are given with theunderstanding that modifications of the apparatus and procedures as given in USPgeneral chapters need to be justified.<1092>章节讨论了溶出度实验的开发和验证，重点是口服固体制剂。

16JAN 42014201JAN 24District,H uaq iao Town,W uhu County,Anhui 241100District,H uaq iao Town,W uhu County,Anhui 241100Revival Functional zone,Xinwu Economic Development uhu Acegem Biotechnology Co., Ltd.20140101Leaves Extract C0122905C0122902 Page 1 / 7 The reports will set forth in writing the findings of NSF solely with respect to the products identified therein and, unless specifically and expressly indicated in the reports, the results set forth in such reports will not be indicative or representative of the characteristics of the lot from which a product may be taken. Improper use for publicity purposes using the test result(s) is prohibited except with the specific writtenLive SaferTMNSF InternationalNSF (Shanghai) Testing Technology Co., Ltd. Unit D/F, 1 Floor, Building 10, 1188 Lianhang Road, Minhang District, Shanghai, ChinaTel: +86.21.2428.6300 | Fax: +21.2428.6299 TEST REPORTSend To:ChinaFacility:Result CompleteReport Date --Customer NameDescription Ginseng ( Lot No.: ) Test Type Test Only Job Number J-00127467Sample Reception Date -- Testing Completion DateSummary of ResultsReport AuthorizationDateDongjing Liu – Laboratory Site Manageruhu Acegem Biotechnology Co., Ltd.Revival Functional zone,Xinwu Economic Development uhu Acegem Biotechnology Co., Ltd.China4201JAN 24--4201JAN 24--FI20140124022425 J-00134240Page 2 / 7 The reports will set forth in writing the findings of NSF solely with respect to the products identified therein and, unless specifically and expressly indicated in the reports, the results set forth in such reports will not be indicative or representative of the characteristics of the lot from which a1.Determination of Pesticides Residues in the Sample with Reference to EP 7.0.1.1 Pesticides residues testing procedure:Accurately weight testing samples, add acetonitrile to extract. After a purification step, inject the extractand analyze by GC-MS/MS and LC-MS/MS1.1.1 Pesticides residues testing results by GC-MS/MS:Page 3 / 7 The reports will set forth in writing the findings of NSF solely with respect to the products identified therein and, unless specifically and expressly indicated in the reports, the results set forth in such reports will not be indicative or representative of the characteristics of the lot from which aFI20140124022425 J-00134240Page 4 / 7 The reports will set forth in writing the findings of NSF solely with respect to the products identified therein and, unless specifically and expressly indicated in the reports, the results set forth in such reports will not be indicative or representative of the characteristics of the lot from which aRemark: ND = Not Detected, less than reporting limit.1.1.2 Pesticides residues testing results by LC-MS/MS:FI20140124022425 J-00134240Page 5 / 7 The reports will set forth in writing the findings of NSF solely with respect to the products identified therein and, unless specifically and expressly indicated in the reports, the results set forth in such reports will not be indicative or representative of the characteristics of the lot from which aRemark: ND = Not Detected, less than reporting limit.1.2 Bromide inorganic testing results by Ion-Chromatography:1.2.1 Bromide ion testing procedure:Accurately weight testing samples, add water to extract, ultrasonic extract for 30 min, inject the extract and analyze by Ion-Chromatography.FI20140124022425 J-00134240Page 6 / 7 The reports will set forth in writing the findings of NSF solely with respect to the products identified therein and, unless specifically and expressly indicated in the reports, the results set forth in such reports will not be indicative or representative of the characteristics of the lot from which a1.2.2 Bromide ion testing results by Ion-Chromatography:Remark: ND = Not Detected, less than reporting limit.FI20140124022425 J-00134240Page 7 / 7 The reports will set forth in writing the findings of NSF solely with respect to the products identified therein and, unless specifically and expressly indicated in the reports, the results set forth in such reports will not be indicative or representative of the characteristics of the lot from which aPicture of SamplePowder in bagEnd of ReportFI20140124022425J-00134240。

eCFR — Code of Federal RegulationsELECTRONIC CODE OF FEDERAL REGULATIONSTitle 10 → Chapter II → Subchapter D → Part 431 → Subpart C → Appendix Title 10: Energy PART 431—ENERGY EFFICIENCY PROGRAM FOR CERTAIN COMMERCIAL AND INDUSTRIAL EQUIPMENT Subpart C—CommercialRefrigerators, Freezers and Refrigerator-FreezersNOTE: After October 20, 2014 but before March 28, 2017, any representations made with respect to the energy use or efficiency of commercial refrigeration equipment must be made in accordance with the results of testing pursuant to this appendix.Manufacturers conducting tests of commercial refrigeration equipment after May 21, 2014 and prior to October 20, 2014, must conduct such test in accordance with either this appendix or §431.64 as it appeared at 10 CFR part 430, subpart B, in the 10 CFR parts 200 to 499 edition revised as of January 1, 2014. Any representations made with respect to the energy use or efficiency of such commercial refrigeration equipment must be in accordance with whichever version is selected. Given that after October 20, 2014 representations with respect to the energy use or efficiency of commercial refrigeration equipment must be made in accordance with tests conducted pursuant to this appendix, manufacturers may wish to begin using this test procedure as soon as possible.1. Test Procedure1.1. Determination of Daily Energy Consumption. Determine the daily energy consumption of each covered commercial refrigerator, freezer, refrigerator-freezer or ice-cream freezer by conducting the test procedure set forth in theAir-Conditioning and Refrigeration Institute (ARI) Standard 1200-2006, “Performance Rating of Commercial Refrigerated Display Merchandisers and Storage Cabinets,” section 3, “Definitions,” section 4, “Test Requirements,” and section 7, “Symbols and Subscripts” (incorporated by reference, see §431.63). For each commercial refrigerator, freezer, or refrigerator-freezer with a self-contained condensing unit, also use ARI Standard 1200-2006, section 6, “Rating Requirements for Self-contained Commercial Refrigerated Display Merchandisers and Storage Cabin ets.” For each commercial refrigerator, freezer, or refrigerator-freezer with a remote condensing unit, also use ARI Standard 1200-2006, section 5, “Rating Requirements for Remote Commercial Refrigerated Display Merchandisers and Storage Cabinets.”1.2. Methodology for Determining Applicability of Transparent Door Equipment Families. To determine if a door for a given model of commercial refrigeration equipment is transparent: (1) Calculate the outer door surface area including frames and mullions; (2) calculate the transparent surface area within the outer door surface area excluding frames and mullions; (3) calculate the ratio of (2) to (1) for each of the outer doors; and (4) the ratio for the transparent surface areaof all outer doors must be greater than 0.25 to qualify as a transparent equipment family.1.3. Additional Specifications for Testing of Components and Accessories. Subject to the provisions regardingspecific components and accessories listed below, all standard components that would be used during normal operationof the basic model in the field shall be installed and in operation during testing as recommended by the manufacturerand representative of their typical operation in the field unless such installation and operation is inconsistent with any requirement of the test procedure. The specific components and accessories listed in the subsequent sections shall be operated as stated during the test.1.3.1. Energy Management Systems. Applicable energy management systems may be activated during the test procedure provided they are permanently installed on the case, configured as sold and in such a manner so as to operate automatically without the intervention of the operator, and do not conflict with any of other requirements for a valid test as specified in this appendix.1.3.2. Lighting. Energize all lighting, except customer display signs/lights as described in section 1.3.3 and UVlighting as described in section 1.3.6 of this appendix, to the maximum illumination level for the duration of testing. However, if a closed solid unit of commercial refrigeration equipment includes an automatic lighting control system thatcan turn off internal case lighting when the door is closed, and the manufacturer recommends the use of this system in writing in the product literature delivered with the unit, then the lighting control should be operated in the automatic setting, even if the model has a manual switch that disables the automatic lighting control.1.3.3. Customer display signs/lights. Do not energize supplemental lighting that exists solely for the purposes of advertising or drawing attention to the case and is not integral to the operation of the case.1.3.4. Condensate pan heaters and pumps. For self-contained equipment only, all electric resistance condensate heaters and condensate pumps must be installed and operational during the test. This includes the stabilization period (including pull-down), steady-state, and performance testing periods. Prior to the start of the stabilization period as defined by ASHRAE 72-2005 (incorporated by reference, see §431.63), the condensate pan must be dry. Following the start of the stabilization period, allow any condensate moisture generated to accumulate in the pan. Do not manually add or remove water from the condensate pan at any time during the test.1.3.5. Anti-sweat door heaters. Anti-sweat door heaters must be in operation during the entirety of the test procedure. Models with a user-selectable setting must have the heaters energized and set to the maximum usage position. Models featuring an automatic, non-user-adjustable controller that turns on or off based on environmental conditions must be operating in the automatic state. If a unit is not shipped with a controller from the point of manufacture and is intended to be used with an automatic, non-user-adjustable controller, test the unit with a manufacturer-recommended controller that turns on or off based on environmental conditions.1.3.6. Ultraviolet lights. Do not energize ultraviolet lights during the test.1.3.7. Illuminated temperature displays and alarms. All illuminated temperature displays and alarms shall be energized and operated during the test as they would be during normal field operation.1.3.8. Condenser filters. Remove any nonpermanent filters that are provided to prevent particulates from blocking a model's condenser coil.1.3.9. Refrigeration system security covers. Remove any devices used to secure the condensing unit against unwanted removal.1.3.10. Night curtains and covers. Do not deploy night curtains or covers.1.3.11. Grill options. Remove any optional, non-standard grills used to direct airflow.1.3.12. Misting or humidification systems. Misting or humidification systems must be inactive during the test.1.3.13. Air purifiers. Air purifiers must be inactive during the test.1.3.14. General purpose outlets. During the test, do not connect any external load to any general purpose outlets contained within a unit.1.3.15. Crankcase heaters. Crankcase heaters must be operational during the test. If a control system, such as a thermostat or electronic controller, is used to modulate the operation of the crankcase heater, it must be activated during the test.1.3.16. Drawers. Drawers are to be treated as identical to doors when conducting the DOE test procedure. Commercial refrigeration equipment with drawers should be configured with the drawer pans that allow for the maximum packing of test simulators and filler packages without the filler packages and test simulators exceeding 90 percent of the refrigerated volume. Packing of test simulators and filler packages shall be in accordance with the requirements for commercial refrigerators without shelves, as specified in section 6.2.3 of ASHRAE 72-2005 (incorporated by reference, see §431.63).2. Test Conditions2.1. Integrated Average Temperatures. Conduct the testing required in section 1 and 2 of this appendix A, and determine the daily energy consumption at the applicable integrated average temperature as found in the following table.1Incorporated by reference, see §431.63.2.2. Lowest Application Product Temperature. If a unit of commercial refrigeration equipment is not able to be operated at the integrated average temperature specified in the table in paragraph 2.1, test the unit at the lowest application product temperature (LAPT), as defined in §431.62. For units equipped with a thermostat, LAPT is the lowest thermostat setting. For remote condensing equipment without a thermostat or other means of controlling temperature at the case, the lowest application product temperature is the temperature achieved with the dew point temperature (as defined in AHRI Standard 1200 (I-P)-2010 (incorporated by reference see §431.63)) set to 5 degrees colder than that required to maintain the manufacturer's lowest specified operating temperature.2.3. Testing at NSF Test Conditions. For commercial refrigeration equipment that is also tested in accordance with NSF test procedures (Type I and Type II), integrated average temperatures and ambient conditions used for NSF testing may be used in place of the DOE-prescribed integrated average temperatures and ambient conditions provided they result in a more stringent test. That is, the measured daily energy consumption of the same unit, when tested at the rating temperatures and/or ambient conditions specified in the DOE test procedure, must be lower than or equal to the measured daily energy consumption of the unit when tested with the rating temperatures or ambient conditions used for NSF testing. The integrated average temperature measured during the test may be lower than the range specified by the DOE applicable temperature specification provided in paragraph 2.1 of this appendix, but may not exceed the upper value ofthe specified range. Ambient temperatures and/or humidity values may be higher than those specified in the DOE test Arrayprocedure.3. Volume and Total Display Area3.1. Determination of Volume. Determine the volume of a commercial refrigerator, freezer, refrigerator-freezer, orice-cream freezer using the method set forth in the ANSI/AHAM HRF-1-2004, “Energy, Performance and Capacity of Household Refrigerators, Refrigerator-Freezers and Freezers” (incorporated by reference, see §431.63), section 3.21, “Volume,” sections 4.1 through 4.3, “Method for Computing Total Refrigerated Volume and Total Shelf Area of Household Refrigerators and Household Wine Chillers,” and sections 5.1 through 5.3, “Method for Computing Total Refrigerated Volume and Total Shelf Area of Household F reezers.”3.2. Determination of Total Display Area. Determine the total display area of a commercial refrigerator, freezer, refrigerator-freezer, or ice-cream freezer using the method set forth in ARI Standard 1200-2006 (incorporated by reference, see §431.63), but disregarding the specification that “transparent material (≥65% light transmittance) in Appendix D.Specifically, total display area shall be the sum of the projected area(s) ofvisible product, expressed in ft 2(i.e., portions through which product can be viewed from an angle normal, or perpendicular,to the transparent area). Determine L as the interior length of the CRE model, provided no more than 10 percent of that length consists of non-transparent material. For those cases with greater than 10 percent of non-transparent area, L shall be determined as the projected linear dimension(s) of visible product plus 10 percent of non-transparent area.See Figures A3.1, A3.2, A3.3, A3.4, and A3.5 as examples of how to calculate the dimensions associated with calculation of total display area. In the diagrams, Dh and L represent the dimensions of the projected visible product.。