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  5 Hits hc-sc.gc.ca  

Show textShow cached sourceOpen source URL	La puissance acoustique doit être stable avec une précision de ± 20 % de sa valeur initiale pendant une heure de fonctionnement continu à la puissance maximale.
Compare text pagesCompare HTM pagesOpen source URLOpen target URLDefine hc-sc.gc.ca as primary domain	The ultrasonic power output must be stable within ? 20% of its initial value over one hour of continuous operation at maximum output.

  tasker.dinglisch.net  

Show textShow cached sourceOpen source URL	Si un profil est modifié dans la tâche de sortie d'un profil, elle n'est jamais restauré à sa valeur initiale.
Compare text pagesCompare HTM pagesOpen source URLOpen target URLDefine tasker.dinglisch.net as primary domain	if a setting is changed by the Exit Task the profile will never save the setting's initial value.

  www.cra-arc.gc.ca  

Show textShow cached sourceOpen source URL	d. Le don conserve sa valeur initiale, et l'organisme de bienfaisance en dépense une partie :
Compare text pagesCompare HTM pagesOpen source URLOpen target URLDefine cra-arc.gc.ca as primary domain	d. The gift maintains its original value and the charity spends a portion of that value:

  www.erco.com  

Show textShow cached sourceOpen source URL	restant ne cessent pas de fonc- tionner mais leur flux lumineux atteint au maximum 89 de sa valeur initiale.
Compare text pagesCompare HTM pagesOpen source URLOpen target URLDefine erco.com as primary domain	in terms of their forward voltage. This is the voltage drop across an LED, in other words, the volts it

  5 Hits www.hc-sc.gc.ca  

Show textShow cached sourceOpen source URL	La puissance acoustique doit être stable avec une précision de ± 20 % de sa valeur initiale pendant une heure de fonctionnement continu à la puissance maximale.
Compare text pagesCompare HTM pagesOpen source URLOpen target URLDefine hc-sc.gc.ca as primary domain	The ultrasonic power output must be stable within ? 20% of its initial value over one hour of continuous operation at maximum output.

  www.golfrockland.ca  

Show textShow cached sourceOpen source URL	Dans les cas de l’agrandissement, de la modification ou de la modernisation d’immeubles, le crédit est applicable sur cinq ans. La première année, il équivaut à la différence entre la valeur de la construction une fois rénovée et sa valeur initiale.
Compare text pagesCompare HTM pagesOpen source URLOpen target URLDefine estrie05.ca as primary domain	For building extensions, alterations or modernization, the credit is applicable for five years. In Year 1, it is equivalent to the difference between the construction value on completion of the renovation and its initial value. In each following year, 20% is deducted.

  www.ethrat.ch  

Show textShow cached sourceOpen source URL	Le projet «Retrofit» développe une enveloppe de bâtiment très isolante, dans laquelle sont intégrées des installations pour utiliser l’énergie solaire et pour l’aération. La consommation d’énergie d’une maison familiale des années 50 a pu être abaissée avec cette technologie à 10% de sa valeur initiale.
Compare text pagesCompare HTM pagesOpen source URLOpen target URLDefine ethrat.ch as primary domain	3. Material and component development. Compact high-performance insulation components such as vacuum-insulated windows, aerogels and chemical heat storage systems store summer heat for colder periods with as little loss as possible.

  www.ethbereich.ch  

Show textShow cached sourceOpen source URL	Le projet «Retrofit» développe une enveloppe de bâtiment très isolante, dans laquelle sont intégrées des installations pour utiliser l’énergie solaire et pour l’aération. La consommation d’énergie d’une maison familiale des années 50 a pu être abaissée avec cette technologie à 10% de sa valeur initiale.
Compare text pagesCompare HTM pagesOpen source URLOpen target URLDefine ethbereich.ch as primary domain	3. Material and component development. Compact high-performance insulation components such as vacuum-insulated windows, aerogels and chemical heat storage systems store summer heat for colder periods with as little loss as possible.

  achatsetventes.gc.ca  

Show textShow cached sourceOpen source URL	Aux fins de l’amortissement, la valeur d'un élément d’un bien, d’une installation et d’équipement doit être mesurée en fonction de sa valeur initiale conformément au modèle de coûts, déduction faite des coûts d’emprunt associés compris dans le coût de l'élément d'actif.
Compare text pagesCompare HTM pagesOpen source URLOpen target URLDefine achatsetventes.gc.ca as primary domain	For the purpose of Depreciation, an item of Property, Plant and Equipment shall be measured based on its original cost per the cost model less related borrowing costs included in the cost of the asset. Amortization of unrealized appreciation of assets will not be considered as it reappraises historical cost to fair value which is not representative of the original cost.

  www.obsi.ca  

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Alors que l'enquête était en cours, le client a retenu les services d'un autre conseiller de la firme. À plus d'une occasion, le nouveau conseiller a téléphoné au client pour l'informer que la valeur de son placement sur le marché était supérieure à sa valeur initiale.

Compare text pagesCompare HTM pagesOpen source URLOpen target URLDefine obsi.ca as primary domain

During the investigation, the client transferred to another advisor at the firm. On more than one occasion, the new advisor called the client to inform him that the market value of his investment was greater than his original investment value. The client said he did not want to sell his investment because he wanted to know if he would still receive the $15,000 offer. Unfortunately, by the time he received the ombudsman's response confirming the original offer, the stock markets had crashed and his investment had declined by almost $200,000. The client complained to OBSI.

  2 Hits www.blmgroup.com  

Show textShow cached sourceOpen source URL

Si le coach désigné n’affiche pas de disponibilités convenant au bénéficiaire du bon de réservation, ce dernier pourra : - soit demander à EOS le remboursement de son bon de réservation à une somme égale à sa valeur initiale, - soit le convertir en un nouveau bon de réservation – dans la limite d’un seul échange – d’un montant égal à sa valeur initiale.

Compare text pagesCompare HTM pagesOpen source URLOpen target URLDefine school.egg-one.com as primary domain

Third parties have the possibility of offering a lesson with the coach of their choice to future students via the “offer a lesson” tab. In this instance, EOS will give the subscriber a booking token valid for one year and allowing a lesson to be booked with the coach selected at the time of the purchase according to the classic procedure given in article 3.1. Regarding the provision of the lesson, the coach will be paid in accordance with their rate at the time the token was purchased and not their rate on the day of the provision of the lesson. If the designated coach doesn't display any available time slots that are suitable for the beneficiary of the booking token, the latter will be able to: - either ask EOS to refund the booking token at a sum equal to its initial value, - or exchange it for a new booking token with a value equal to its initial value and a maximum of one exchange. This new booking token has a validity period of one year starting from the date it was issued.

  www5.agr.gc.ca  

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Dans des études précédentes, nous avons démontré la faisabilité d’utiliser l’électrodialyse en configuration bipolaire-anionique pour inactiver rapidement les polyphénol oxydases, des enzymes responsables du brunissement enzymatique du jus de pomme trouble. L’approche consistait à réduire temporairement le pH du jus de pomme trouble à 2, puis à le ramener à sa valeur initiale.

Compare text pagesCompare HTM pagesOpen source URLOpen target URLDefine www5.agr.gc.ca as primary domain

In previous studies, we demonstrated the feasibility of using electrodialysis with a bipolar–anionic configuration to quickly inactivate the enzyme polyphenol oxidases and prevent the enzymatic browning of cloudy apple juice. The approach consisted of reducing temporarily the pH of cloudy apple juice to 2.0 then adjusting back to its initial value. However, losses in malic acid (19.8%) and sugars (9.7%) were observed in apple juice, especially during the pH adjustment step. The purpose of this work was to study the effect of different methods used to reduce the losses of malic acid and sugars during the inactivation of the enzyme by electrodialysis with a bipolar–anionic configuration. Anionic membranes with improved permselectivity to monovalent ions were tested. The use of an apple juice containing 0.1 M HCl as an electrolyte instead of 0.1 M HCl alone was also considered. Finally, the combination of the acidification and pH adjustment steps in one operation using an acidified apple juice (pH 2.0) as the electrolyte that circulates on the anion side of the bipolar membranes and an apple juice to acidify as the electrolyte on the cation side of the bipolar membranes was tested. Selective membranes had no effect on reducing the juice's malic acid and sugar losses which amounted to 19.1 ± 2.1% and to 9.7 ± 1.5%, respectively. The use of an apple juice–HCl electrolyte resulted in juice's malic acid and sugar losses of approximately 10% and less than 5%, respectively. The combination of acidification and pH adjustment of apple juices in a single ED operation successfully reduced the malic acid (0.9%) and sugar (1.1%) losses and preserved the integrity of cloudy apple juice. However the process productivity was decreased by approximately 2 times, when compared to the former approach.

  www.listeriosis-listeriose.investigation-enquete.gc.ca  

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Dans des études précédentes, nous avons démontré la faisabilité d’utiliser l’électrodialyse en configuration bipolaire-anionique pour inactiver rapidement les polyphénol oxydases, des enzymes responsables du brunissement enzymatique du jus de pomme trouble. L’approche consistait à réduire temporairement le pH du jus de pomme trouble à 2, puis à le ramener à sa valeur initiale.

Compare text pagesCompare HTM pagesOpen source URLOpen target URLDefine listeriosis-listeriose.investigation-enquete.gc.ca as primary domain

In previous studies, we demonstrated the feasibility of using electrodialysis with a bipolar–anionic configuration to quickly inactivate the enzyme polyphenol oxidases and prevent the enzymatic browning of cloudy apple juice. The approach consisted of reducing temporarily the pH of cloudy apple juice to 2.0 then adjusting back to its initial value. However, losses in malic acid (19.8%) and sugars (9.7%) were observed in apple juice, especially during the pH adjustment step. The purpose of this work was to study the effect of different methods used to reduce the losses of malic acid and sugars during the inactivation of the enzyme by electrodialysis with a bipolar–anionic configuration. Anionic membranes with improved permselectivity to monovalent ions were tested. The use of an apple juice containing 0.1 M HCl as an electrolyte instead of 0.1 M HCl alone was also considered. Finally, the combination of the acidification and pH adjustment steps in one operation using an acidified apple juice (pH 2.0) as the electrolyte that circulates on the anion side of the bipolar membranes and an apple juice to acidify as the electrolyte on the cation side of the bipolar membranes was tested. Selective membranes had no effect on reducing the juice's malic acid and sugar losses which amounted to 19.1 ± 2.1% and to 9.7 ± 1.5%, respectively. The use of an apple juice–HCl electrolyte resulted in juice's malic acid and sugar losses of approximately 10% and less than 5%, respectively. The combination of acidification and pH adjustment of apple juices in a single ED operation successfully reduced the malic acid (0.9%) and sugar (1.1%) losses and preserved the integrity of cloudy apple juice. However the process productivity was decreased by approximately 2 times, when compared to the former approach.

  www.agr.ca  

Show textShow cached sourceOpen source URL

Dans des études précédentes, nous avons démontré la faisabilité d’utiliser l’électrodialyse en configuration bipolaire-anionique pour inactiver rapidement les polyphénol oxydases, des enzymes responsables du brunissement enzymatique du jus de pomme trouble. L’approche consistait à réduire temporairement le pH du jus de pomme trouble à 2, puis à le ramener à sa valeur initiale.

Compare text pagesCompare HTM pagesOpen source URLOpen target URLDefine agr.ca as primary domain

In previous studies, we demonstrated the feasibility of using electrodialysis with a bipolar–anionic configuration to quickly inactivate the enzyme polyphenol oxidases and prevent the enzymatic browning of cloudy apple juice. The approach consisted of reducing temporarily the pH of cloudy apple juice to 2.0 then adjusting back to its initial value. However, losses in malic acid (19.8%) and sugars (9.7%) were observed in apple juice, especially during the pH adjustment step. The purpose of this work was to study the effect of different methods used to reduce the losses of malic acid and sugars during the inactivation of the enzyme by electrodialysis with a bipolar–anionic configuration. Anionic membranes with improved permselectivity to monovalent ions were tested. The use of an apple juice containing 0.1 M HCl as an electrolyte instead of 0.1 M HCl alone was also considered. Finally, the combination of the acidification and pH adjustment steps in one operation using an acidified apple juice (pH 2.0) as the electrolyte that circulates on the anion side of the bipolar membranes and an apple juice to acidify as the electrolyte on the cation side of the bipolar membranes was tested. Selective membranes had no effect on reducing the juice's malic acid and sugar losses which amounted to 19.1 ± 2.1% and to 9.7 ± 1.5%, respectively. The use of an apple juice–HCl electrolyte resulted in juice's malic acid and sugar losses of approximately 10% and less than 5%, respectively. The combination of acidification and pH adjustment of apple juices in a single ED operation successfully reduced the malic acid (0.9%) and sugar (1.1%) losses and preserved the integrity of cloudy apple juice. However the process productivity was decreased by approximately 2 times, when compared to the former approach.