Steel cable joints (alloy steel anchor heads) are made of high-quality alloy steel forging, machining, quenching and tempering heat treatment. The open type cable/closed cable joint is used at the end of the wire rope. The connection method is generally: cable joint + C type quick shackle + high strength shackle + anti-rotation sleeve + high strength lifting chain, etc.; to ensure faster Replacement speed, best safety performance and economic efficiency. Calcium Sulfate : the commonly used calcined gypsum is the best coagulant for tofu production. In addition, calcium sulfate can also be used as thickening agent, acidity regulator and flour treatment agent. Curing Agent,Mono Sodium Phosphate,Sodium Phosphate Monobasic,Food Curing Agent Jiangsu Kolod Food Ingredients Co., Ltd. , http://www.kolodchem.com
The steel wire rope is made of aluminum alloy pressing technology, which can greatly reduce the labor intensity of workers, improve production efficiency, and save more than 10% of wire rope consumption.
Using this technology, the strength of the steel wire rope can be increased from 70% of the hand knitting and rope clamp to 95% of the wire rope breaking total.
1. Aluminum alloy pressed joint rigging uses steel wire rope with strength below 1700N/mm2.
2, rigging length L, wire rope specification d, wire rope structure is determined by the user, free ring length Lb is for reference only, we can make according to user requirements.
3. Adding a rigging collar and a heavy-duty collar can extend the service life of the wire rope sling, making the configuration more reasonable.
4, the safety factor is determined according to the working conditions, generally 4 ~ 6, the use of ambient temperature -40 ° C ~ 150 ° C.
5. When the joint is severely crushed, cracked, deformed, corroded, and the diameter is reduced to 95% of d, it should be stopped. 
Calcium Chloride: generally not used as tofu coagulant, can be used as low methoxy pectin and sodium alginate coagulant. It can also be used for making cheese, and can also be used as hardener for assorted vegetables, tomatoes and lettuce.
Magnesium Chloride: Salt brine is commonly used to make old tofu and dried tofu. Salt brine tofu has a unique flavor of tofu.
Propylene glycol: It can be used as a moisturizer and softener for bread, candy, packaged meat, cheese, etc. It can increase the elasticity of noodles, increase the flavor, whiteness and luster of tofu, and it can also be used as food antifreeze liquid.
EDTA salts: including disodium ethylenediaminetetraacetate and disodium calcium ethylenediaminetetraacetate. EDTA salts have the function of chelating metal ions, eliminating harmful effects caused by metal ions, preventing discoloration, deterioration, turbidity caused by metal, preventing loss of vitamin C due to oxidation, improving food quality, and are calcium nutrients. Fortifier.
Tin disodium Citrate : also known as 8301 color protection agent, is white crystalline, very soluble in water, easy to absorb moisture and hydrolyze, very easy to oxidize, mainly used in fruits and vegetables, edible fungi canned, antioxidant color protection role.
Gluconic acid-delta-lactone: Gluconic acid-delta-lactone can be used as a coagulant to make lactone tofu, as a preservative to preserve fish, poultry, shrimp, etc., as a sour agent to be used in juice drinks and jelly. As a chelating agent, it can be used in grape juice or other berry wine, dairy products and beer to prevent the production of tartar, milk stone and beer stone.
Herb extract: it is obtained by crushing, boiling, extracting, filtering, concentrating, and spray drying with dried herbs. It is light yellow solid powder. It is a gelatinous polysaccharide contained in the grass and can be used to make cake foods.
Microbialtransglutaminase is an enzyme that catalyzes the intra (or intra) acyl transfer reaction between proteins, resulting in covalent cross-linking between proteins (or polypeptides), and can catalyze the intra-molecular and inter-molecular covalent cross-linking of protein polypeptides, thereby improving the structure and function of proteins. It has significant effect on protein properties such as foaming, emulsifying, emulsifying stability, thermal stability, water retention and gel ability, and then improves the flavor, taste, texture and appearance of food. It can be applied to aquatic products, ham, sausages, noodles, tofu and so on.
In addition to the above substances, they also include phosphoric acid, sodium lactate, calcium lactate, calcium Carbonate in acidity regulators, alum in bulking agents, polyglycerol monofatty acid esters in emulsifiers, tween, stearic lactate, chymosin in enzymes, D-mannitol, maltitol, lactosol and sorbitol in sweeteners. The water retention agents include Trisodium Phosphate, disodium hydrogen Phosphate , pectin, propylene glycol alginate, xanthan gum, chitin, polydextrose, carrageenan, cordlan gum, hydroxypropyl starch and so on.