Water storage

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plant consist on 1) 4 storage tanks (2 tanks with the capacity of 1000liter,a tank with capacity of 1500liter and i tank with capacity of 200 liter 2) Plant can produce R.O water,D.I water and Mineral water 3) Plant contain 3 pumps in which 1 is high pressure pump which call grant frost and other two is transfer pump for water transfer 4) It has two American membrane having number 4040 feldman daw 5) It produce 2500 gallon per day 6) New ultra voilt is being install recently with the spec of ultraviolet Atlantic osa which produce 5 gallon to 12 gallon per min Any thing else you want to know please feel free to contact thank you talha ghouri 03333299532

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ICTE International College of Technical Education. Head Office : Office # 27, Second Floor, Maryam Shadi Hall Plaza (Airies Plaza), Shamsabad, Murree Road, Rawalpindi, Pakistan 46000. Email : info@icollegete.com Contact : 051-8736681, 0311-5193625, 0092-335-4176949 Food safety refers to routines in the preparation, handling and storage of food meant to prevent foodborne illness and injury. From farm to factory to fork, food products may encounter any number of health hazards during their journey through the supply chain.foodborne diseases. Most of the time, the food handler is the one who intervenes as the vehicle of transmission of these diseases, so it is important that we take into account the great role we play in prevention. The training of food handlers is mandatory and will allow you to obtain a certificate that will accredit you as a food handler, allowing you to work in the food industry. Although it is not mandatory, it is recommended to renew the certificate every 4 years, and to be updated according to the job. Then, the company itself should offer a specific training in its sector. A food handler is anyone who, through their work activity, has direct contact with food during any of its phases until it reaches the final consumer. This includes: preparation, manufacture, processing, packaging, storage, transport, distribution, sale, supply and service. This training course will enable you to perform food handling functions, and you should be responsible with this information, as the health of many consumers depends on you.According to the World Health Organization (WHO), health is a complete state of physical, mental and social well-being, and not just the absence of physical discomfort or illness. So what is food hygiene? It is the group of measures needed to ensure food safety from farm to table, that is, from the moment they are obtained until they reach the final consumer. Therefore, we define food-borne disease as any disease caused by consuming contaminated food. It is important to maintain good food hygiene, as it will lead not only to a safer handling of food, but also to a good reputation for the company, increased customer satisfaction, and we will also avoid possible penalties from health authorities.FOOD CONTAMINATION. TYPES OF CONTAMINANTS AND HAZARDS. What is food contamination? A contaminant or a food hazard is any foreign agent to the food that is capable of producing a negative effect on the health of the consumer.According to their origin the hazards are classified into: Physics: bones, crystals, personal effects, etc. Chemicals: toxic substances, cleaning products, etc. Biological: living beings such as insects, rodents, birds, microorganisms, etc. The main food contamination sources are: The environment Pests: living beings. Utensils and premises: poor hygiene. Garbage. The food handler himself: due to lack of hygiene. Other foods: this is very important, as we are talking about cross-Contamination (transfer of contaminants from one food to another). It can be given by mixing raw and cooked foods, or using the same utensils for different foods.Microorganisms act as a source of infection or food hazard. But what are microorganisms? They are also called germs or microbes and are living beings so small that they are invisible to the human eye. Let’s list them according to the harm they can cause: Beneficial: they are used for food processing. Disruptive: they «warn» us of their presence, since they change the odour, colour, flavour and normal texture of the food. Patogens: These are the most dangerous because at first glance they do not change the food properties. They are mainly responsible for food-borne diseases. What do they need to live? Nutrients: food. Water. Heat. Acidity: as acidity increases, they become less contaminated by bacteria.. Oxygen: some bacteria live on oxygen (most of them), but others also grow without it. Time: the more time passes, the more they multiply and the greater the risk. The most frequent symptoms are general discomfort, vomiting, diarrhea and abdominal pain. But the most dangerous ones can cause serious injuries and even death. What food is more dangerous or likely to become contaminated? Those that pose a MAJOR RISK are: Minced meat. Fresh fish, shellfish and molluscs. Raw products. Fowl and Poultry. Egg-based dishes (use of raw eggs is prohibited). Pastry or bakery goods (especially those containing cream). The maximum time a food retains all its organoleptic, nutritional and health properties is called shelf life. The most frequent and traditional conservation systems used are: By cooling: refrigeration (Between 0º and 5ºC), freezing (less than -18ºC). The COLD CHAIN (or cool chain) must be maintained always. It consists of maintaining the cold (refrigeration or freezing) throughout the entire process through which the food passes: production, transport, reception, storage, sale to the consumer. If the correct temperature is not maintained during the whole process, the food will suffer IRREVERSIBLE consequences. By heating: microorganisms are destroyed by heat. The most popular methods are: pasteurization, cooking, sterilization and ultra-pasteurization. Removing part of the water from the food: drying, salting, curing, sugaring, smoking. Others: pickling, use of preservatives. ICTE International College of Technical Education. Head Office : Office # 27, Second Floor, Maryam Shadi Hall Plaza (Airies Plaza), Shamsabad, Murree Road, Rawalpindi, Pakistan 46000. Email : info@icollegete.com Contact : 051-8736681, 0311-5193625, 0092-335-4176949

Overview: The BPS-K600 continuous casting mould breakout prediction system is developed by Wuhan CenterRise M&C Measuring Co., Ltd. It adopts artificial neural network and combines with traditional artificial intelligence and information processing technology to overcome the defects of traditional logic-based prediction models. It has the functions of self-adaptation, self-organization and real-time learning. The breakout prediction system has an optimized industrial network structure. According to the distribution and change rules of the temperature field of the mold, it can track and respond to the breakout process in real time. It can learn and judge by itself, and provide early warning information for on-site operations. It can effectively prevent the occurrence of breakout accidents, greatly reducing the cost and improving the safety factor of continuous casting. The system is suitable for all kinds of continuous casting machines such as square billet, round billet, rectangular billet and slab. Block Diagram of Breakout Prediction System The composition of the system Thermocouple: according to the on-site conditions of the mold, water tank, bolts and mold frame to desgin Front-end acquisition system: Multi-module acquisition chain, industrial Ethernet interface, high-speed embedded processing module Working platform: Real-time display of mold temperature field status, online analysis and prediction of mold breakout Server: Data exchange and storage management, reporting and printing system, with data analysis and self-learning functions The Main technical parameters Data sampling: the sampling frequency of K-type/T-type thermocouple can up to 10HZ Accuracy of temperature measurement: ±0.25℃ Support communication protocol: Industrial Ethernet (TCP/IP)，PROFIBUS-DP，CANopen Executive standard: DE0411 Standard Class III/1EC584/IEC1515 Transmission speed: 100M/bps The composition of the software Online monitoring software for breakout prediction Offline query software for breakout prediction Data recovery and self-learning software packages Data acquisition and monitoring software The software package of mold thermal status display The functions of the system Real-time data acquisition, data analysis and judgment Automatic selection of steel grade’s alarm parameters Real-time dynamic picture monitoring Prediction alarm and information display of breakout signs Automatic deceleration after alarm Historical data storage and historical trend graph display Automatic report generation and printing Alarm prediction and pattern recognition of unknown steel grades by neural network Dynamic real-time temperature profile prediction Mould heat flow field display FIG 1：Typical process of mold breakout prediction The features of the system 1. Reasonable design of temperature measurement point and professional protection front-end acquisition system, and complete installation and calibration tool components. 2. The system has strong adaptability and can meet the transformation of various structural continuous casting machines. 3. High-speed data communication, using industrial network to form an independent local area network for each workstation and server. It can realize high-speed data transmission of alarm files, alarm parameters, and other databases. 4. The combination of artificial neural network and intelligent forecasting model improves the alarm accuracy of breakout forecasting. 5. Historical data storage and historical trend graph display, historical reports, historical alarm legend printing, real-time alarm data printing. 6. Provide a local area network interface, which can realize the storage and forwarding of alarm files, and the input and output of offline alarm data. 7. Remote Web browsing can be achieved according to customer needs. 8. Can be seamlessly connected with MES-C220 mould expert system.

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This course presents a broad introduction to Environmental Engineering. A set of fundamental principles that serves as the foundation for the entire field of environmental engineers will be overviewed. These principles are based on scientific fundamentals: chemistry, biology, physics, and mathematics. This course explores how these fundamental principles are applied. Applications are selected from water quality engineering, air quality engineering, and hazardous waste management. The main elements of assessing environmental impacts of human activities, projects and plans will be explained. Students will conduct an environmental impact assessment and apply environmental design techniques for a specific problem definition. Course Objectives 1.Basics of Survey, distance measurement by different methods, angle measurement and orientation of survey lines. 2.Contouring of lands and preparation of maps by levelling in order to determine profile of land that will be used to determine storage capacity of reservoirs and cut & fill in roads The course is designed to be a survey of various areas that broadly fall under the umbrella of environmental engineering. Many of the topics taught are covered in much more detail in other courses, such as water and wastewater engineering, hydraulic and hydraulic structures, air pollution control, and solid waste management. For successful completion of this course, I expect the students to be able to understand persistent and emerging environmental issues and have a sound understanding of material balance including being able to solve problems that involve material balance. Further, students after completion of this course should be able to understand basic considerations in water resources management, water pollution control, water treatment and reclamation, air pollution sources and controls, and solid waste management. Environmental Engineering and Sustainable Infrastructure equips students with interdisciplinary tools to solve future environmental problems and prepares for careers as environmental engineers. Students gain knowledge of the properties and functions of water and ecosystems, learn how to assess the local and global environmental impact of human activities, and apply advanced methods and modelling tools to define and solve environmental problems. Environmental engineers find sustainable solutions for complex environmental problems, including water pollution and soil erosion. They plan, manage and operate engineered systems so that society can co-exist with the environment in a sustainable way. They are experts in assessing whether the design and construction of a project will potentially damage the environment, and how this can be prevented. During your environmental studies, you’ll learn engineering concepts and technical skills to: preserve the environment minimise water, soil and air pollution assess the environmental impact of engineering projects develop remediation measures for environmental degradation deliver sustainable solutions through engineering processes. http://www.icollegete.com/ International College of Technical Education. Head Office : Office # 27, Second Floor, Maryam Shadi Hall Plaza (Airies Plaza), Shamsabad, Murree Road, Rawalpindi, Pakistan 46000. Email : info@icollegete.com Contact : 051-6122937, 0311-5193625, 0092-335-4176949 http://www.icollegete.com/course/environmental-engineering-course-in-dubai-rawalpindi-islamabad-pakistan/

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Overview In order to ensure the quality of the slab, it is necessary to strictly control the performance and various parameters of the CCM’s guide roll within a certain error range. Due to the continuous casting machine (CCM) is large and in a harsh production environment, it is difficult to measure the performance of the continuous casting machine manually, and many parameters are difficult to measure. Therefore, it is very important to have a set of equipment that can simulate drawing of steel billet to realize the measurement of CCM’s various parameters and performance. The multifunctional strand condition monitor uses various sensors to realize the measurement of CCM’s roll gap value, the arc value of continuous casting section, the rotation quality of the rolls, and the water spray pressure under the condition of simulating drawing of steel billet. Therefore, the CCM’s quality can be controlled in real time, and it is convenient for the maintenance personnel to analyze the CCM’s measurement results. The problem areas of the casting machine equipment can also be found. If these problems doesn’t be found in time, it will cause the bad quality of CCM’s products, the steel breakout in pouring process, surface and internal cracks and centerline deviation. The measurement of the strand condition monitor Roll gap value： By measuring the distance between a series of inner arc guide rolls and outer arc guide rolls on the CCM’s roller bed. It can be used to set the correct roll gap spacing for each pair of guide rolls in the slab caster. Arc condition of guide roller ： Measuring the position between the position of the CCM’s outer arc guide roll and the two adjacent guide rolls and then measuring the deviation compared with the origical position of CCM’s guide roll, we can obtain the arc condition of the outer arc guided roller. Guided roller rotation： It is possible to know whether each guided roller can rotate freely by measuring. Water spray pressure： The operation of the water spray cooling system can be judged by measuring the situation of secondary cooling water spray at different positions of CCM's width direction. Then we can accurately locate whether the water spray at a certain point is normal. The main components of the strand condition monitor 1. The main body of the strand condition monitor used to measure the continuous casting sector 2. The connecting chain between strand condition monitor and dummy bar 3. The storage rack chain of strand condition monitor 4. Battery charger: 24V 5A 5. Calibration equipment 6. Remote control 7. Laptop 8. Printer 9. Data communication cable The technical parameter 1. The measurement range of roll gap: 210mm, 230mm (can be customized according to requirements) 2. The measurement accuracy of roll gap: 0.01mm 3. The arc measurement range: ±80° 4. The arc measurement accuracy: 0.01° 5. The spray measurement range: 0-10 6. The spray measurement accuracy: ±1 7. The battery usage times: 3 times

over storage of water inside body will cause you over-weight. Based on osmosis biological hypothesis, aqua molecules will move from "thick water" to "thin water" and automatically when extra water release from your body, your body will stay in a "less burden" condition, and definitely weight will goes down. Cash on Delivery Available Anywhere in Pakistan. For Order: Call 03137332655 03007210558 03217639135

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Heating ,Ventilation And Air Conditioning Diploma course in Mainwali ICTE International College of Technical Education Pvt. Ltd Head Office : Office # 27, Second Floor, Maryam Shadi Hall Plaza (Airies Plaza), Shamsabad, Murree Road, Rawalpindi, Pakistan 46000. Email : info@icollegete.com Contact : 051-6122937, 0311-5193625, 0092-335-4176949 HVAC Diploma Course Dina Jhelum Heating ,Ventilation And Air Conditioning Diploma course in Mainwali The Heating and Air Conditioning certificate program is designed to provide you with a comprehensive knowledge of air-conditioning, heating, and refrigeration systems, both residential and commercial, in terms of mastering installation, troubleshooting, and maintenance practices. The heating, ventilation, air conditioning and refrigeration programs prepare the individual for a technical service career in residential or light commercial/industrial environmental systems. The student will study the mechanical and electrical/ electronic systems involved in contemporary environmental controls. There are four main types of HVAC systems. There are split systems, hybrid systems, duct-free systems, and packaged heating and air systems. Each of these types of HVAC units have pro's and con's, and knowing these factors can help you decide which is best for you. In the air conditioning industry, the term HVAC is often used instead of AC. HVAC refers to heating, ventilation, and air conditioning, whereas AC simply refers to air conditioning. The full form of HVAC is Heating, Ventilation and Air Conditioning. HVAC is a sequence of technologies often used for room temperature, humidity & ventilation management within a given region. It is designed to provide a comfort level and an acceptable standard of indoor air to be used. The design of HVAC systems is the subject of mechanical engineering. Heating, ventilation and air conditioning (HVAC) is an advanced technique ensuring vehicular and indoor environmental comfort. HVAC systems are designed to provide thermal comfort and acceptable indoor air quality. HVAC is an important consideration in residential as well as industrial and official structures. The HVAC-­R course will provide students with a basic understanding of the theories of heating, ventilation, A/C ,refrigeration and plumbing. The course includes specific training in the individual components of heating and cooling systems, and instruction in electrical, controls and wiring schematics. The HVAC-R program at SST includes: safety, fittings, soldering, brazing, piping, valves, pumps, electrical circuits, refrigeration, air conditioning, and heating principles and theory. The program will also include the introduction to the theory, design and installation of plumbing. Heating ,Ventilation And Air Conditioning Diploma course in Mainwali HVAC Diploma Course Dina Jhelum Course syllabus: Air conditioning, classification based on construction and operations, Air, Water, Refrigeration, and Heating Systems Design documentation, codes and standards, CADD basics, Thermodynamics, Mathematical calculations, formulas Psycrometrics, air temperature, humidity, Heat Balance of an Ideal Adiabatic Saturation Process heat transfer fundamentals, condensation, thermal insulation, heat radiation and shades, Building envelop Indore and outdoor design considerations, Energy management and control, Load calculations Water Systems, Heating Systems, Furnaces, and Boilers, Refrigerants, Refrigeration Cycles, and Refrigeration Systems and components, Reciprocating, Rotary, Scroll, and Screw Heat Pumps, Heat Recovery, Gas Cooling, and Co-generation Systems Centrifugal, Absorption models of Refrigeration Systems, Sound Control systems Air Conditioning Systems: System Classification, Selection, and Individual Systems Fans, Coils, Filters, and Humidifiers, Air-Handling Units and Packaged Units, Air Duct Design, Air Systems: Basics and Constant-Volume Systems, Variable-Air-Volume Systems, Air Systems: Equipment—Air-Handling Units and Packaged Units Evaporative Cooling Systems and Evaporative Coolers, Space Conditioning Systems Air Conditioning Systems, Thermal Storage Systems HVAC Maintenance Safety engineering, Codes, Standards, Specifications, Compliance, rules and regulations HVAC system is composed of components and equipment arranged in sequence to condition the air, to transport it to the conditioned space, and to control the indoor environmental parameters of a specific space within required limits. In this course, we cover complete scope of HVAC technologies. Heating ,Ventilation And Air Conditioning Diploma course in Mainwali HVAC Diploma Course Dina Jhelum https://www.icollegete.com/course/hvac-diploma-certification-short-course-in-rawalpindi-pakistan/

ICTE International College of Technical Education Pvt. Ltd Head Office : Office # 27, Second Floor, Maryam Shadi Hall Plaza (Airies Plaza), Shamsabad, Murree Road, Rawalpindi, Pakistan 46000. Email : info@icollegete.com Contact : 051-6122937, 0311-5193625, 0092-335-4176949 Food Safety refers to handling, preparing and storing food in a way to best reduce the risk of individuals becoming sick from foodborne illnesses. Food safety is a global concern that covers a variety of different areas of everyday life. The principles of food safety aim to prevent food from becoming contaminated and causing food poisoning. This is achieved through a variety of different avenues, some of which are: Properly cleaning and sanitising all surfaces, equipment and utensils Maintaining a high level of personal hygiene, especially hand-washing Storing, chilling and heating food correctly with regards to temperature, environment and equipment Implementing effective pest control Comprehending food allergies, food poisoning and food intolerance The objective of this course is to provide learners with the knowledge and skills of food safety and food hygiene necessary to work within a catering establishment and to ensure that the premises complies with food safety regulations in the country where the business is situated. After taking this course you will: • Understand the basic concept of food safety • Identify hazards that cause unsafe food and food borne illnesses • Describe the conditions that lead to food contamination and food spoilage • Explain the methods that help improve food safety during production, handling, storage and preparation • Understand the importance of good personal hygiene • Describe methods of food hygiene, preventing food contamination and increasing shelf life • Define general guidelines for food handlers and street food vendors • Understand the concept of Hazard Analysis Critical Control Point (HACCP) and its principles • Describe guidelines for: Cleaning and sanitizing kitchen utility items and accessories Making drinking water and fresh fruits and vegetables safe for human consume.