Bevel-helical gear boxes B3 e with iN and size with iN and Flender GmbH B3-VV-14-D

Flender/Flender Gear Units/Bevel-helical gear boxes B3

orange pekoe 3. Fannings GOF Golden orange fannings FOF Flowery orange fannings BOPF Broken orange pekoe fannings 4. Dust OPD Orthodox pekoe dust OCD Orthodox churamani dust BOPD Broken orange pekoe dust BOPFD Broken orange pekoe ne dustFD Fine dust - Dust Spl. Special dust GD Golden dust OD Orthodox dust Appendix 6 Black Tea GradesCrush, Tear, Curl SI no. Kind of tea Grade name Nomenclature 1. Broken PEK Pekoe BP Broken pekoe BOP Broken orange pekoeBPS Broken pekoe souchong BP1 Broken pekoe one FP Flowery pekoe 2. Fannings OF Orange fannings PF Pekoe fanningsPF1 Pekoe fannings one BOPF Broken orange pekoe fannings 3. Dust PD Pekoe dust Dust CD Churamani dust PD1 Pekoe dust oneD1 Dust one CD1 Churamani dust one RD Red dust FD Fine dust SFD Super ne dust RD1 Red dust oneGD Golden dust SRD Super red dust Tea 7 Appendix 7 Composition of Fresh Tea Shoots Crude ber, cellulose, lignin, etc. 2.0%Proteins 1.0% Fats 8.0% Chlorophyll and other pigment 1.5% Pectin 4.0%Starches 0.5% () Insoluble in water (total) 5.0% Fermentable polyphenols 2.0% Other polyphenols 1.0% Caffeine 4.0% Sugar and gummy matter 3.0%Amino acids 7.0%Minerals (ash) 4.0% (ii) Soluble in water (total) 4.0% 7 Nagalakshmi Appendix 8 (top photo) Withering (bottom photo) CTC machine Tea 7 Appendix 9 (top) Fluid bed dryer (bottom) Cup tasting 7 Nagalakshmi Appendix 1 (top) Grades of tea (bottom) Black tea brew Tea 7 Appendix 1 (top) Semifermented tea brew (bottom) Lemon tea 7 Nagalakshmi Appendix 1 (top) Tea products (bottom) Herbal teas Tea 7 Appendix 1 Flow chart for processing tea 7 Nagalakshmi Appendix 1 Two leaves and bud Appendix 1 Tea estate Tea 7 REFERENCES 1. Balasubramanyam, Tea in India, Publication and Information Directorate/Wiley Eastern, New Delhi, India (. 2. FAO, Production Year, Vol. 5 (. 3. Food Digest CFTRI, Mysore 2(, . 1, 1 (. 4. . Eden, Tea, 2nd ed., Western Printing Services, Bristol, . 1 (. 5. . Workhoven, FAO Bulletin, Rome, No. 2 (. 6. . . Sanderson, Structural and fun