#baijian

Some facts about this guy!

He’s the son of one of Jiawei and Dongguo’s sisters, Liqin. She’s the middle child

(Jin is still considered the family name because the eldest sister of any batch of imperial kids passes on the surname because she inherits a position in the theocratric part of government.)

Baijian is the second-born son of Changming and Liqin, and the third-born all together. The eldest is Chenguang, his sister, and the older brother is Longwei. Baijian has three younger sisters and one younger brother.

He’s six years older than Kaifen, putting him at twenty-one

He’s kind of a disgrace to the whole family! He’s blessed, of course he’s blessed, but he mostly just uses it to find out secrets on people.

Take the usual gaudy fashions of Yangshe and turn it up to a hundred.

He decorates his robes with various flowers. He really likes perfume. He smells of his favourites very, very strongly.

Was involved in a scandal with the daughter of a nobleman from one of the islands. Apologies were sent out and Baijian was punished with being sent off of Burning Rock Temple to study - you guessed it! - nothing but scripture and scrolls

The idea was to make him a monk. It was Liqin’s idea

After causing a lot of mayhem for a year the head wrote to Liqin saying, “hey please come get your son I cannot take this anymore”

He got taken home. Got shoved onto Longwei to maybe help deal with.

The two of them were fairly successful in solving some disputes between farmers in the west of the empire! Baijian started to feel like things were going well!

He had another scandal again. Met a pretty noble boy. It got covered up fairly well.

He got shipped off to a small island off the coast of Drekku as an “ambassador.” He mostly just did nothing.

He’s very good at chess!

And card games. He doesn’t like to gamble for real but he will bet with things like, “If you win, I’ll let you have ten years of my life”

Unapologetic flirt

Pretty good at conflict resolution!

After about two years on that island he is finally back! Because of his good behaviour overseas he managed to convince his parents that he should be rewarded with a tour of the empire (”I want to get reacquainted with my people.”)

He’s kind of a national heart throb

Kiiiind of a dumbass, but smarter than he seems

Makes fun of his brother, Longwei, for being so serious all the time. But he’s secretly kind of envious of Longwei’s position - he’s on track for being the youngest general in Yangshe history.

Got partway through the tour when all that shit went down in Vwos.

“Hey remember your dead cousin? He’s alive now. Killed his father, kidnapped his brother and Uncle Dongguo, no one can find any of them. This makes Longwei next in line for the succession.”

Longwei is currently on the battlefiend with the Blylahns and probably won’t be able to leave for several months, at best!

Baijian is next in the succession

Baijian is acting as emperor now

He’s the son of the emperor’s sister. Her name is Chenbing! She and Jiawei don’t talk they kind of hate each other. She and Dongguo were on decent terms. She’s the middle child and had five or six kids? She was a distant to mother to all of them but Baijian and whoever the youngest is.

Baijian.... For being the eldest son of the High Priest of Enyang and her husband, he sure is bad at religion! He’s trying, he is, but he just doesn’t get it. Mostly uses his blessing to find out what girls he’d have the most luck with.

He’s a national heart throb and was on a tour of the empire when he got word that “HEY your dead cousin is alive and killed the emperor and kidnaped his little brother, the new emperor, and your other uncle, the one who’d be next in line, which now puts YOU in charge.”

Smoked furnace detection

Detection object

Smoked furnace

Detection items

Smoked furnace detection

Detection standard

JB/T 11070-2011 Smoked furnace detection

Related standards

Reference standards

《GB/T 191》

《 GB 2894》

《 GB/T 3768》

《 GB/T 5048》

《 GB 5226.1》

《 GB/T 7311》

《 GB/T 13306》

《 GB/T 13384》

《 GB 16798》

《 GB 19891》

《 JB 7233》

《 SB/T 222》

《 SB/T 224》

《 SB/T 227》

Baijian can also design a testing plan based on your needs. If you have strict requirements for smoke furnace testing, you may consider choosing our testing service. For more information, please contact customer service.

Function of testing report:

1. Project bidding: Issue authoritative third-party CMA/CNAS qualification report 2. Online e-commerce platform entry: Quality inspection report recognized by major e-commerce platforms   3. Used as a sales report: issuing legally effective testing reports to make consumers more confident   4. Papers and research: Provide professional personalized testing needs   5. Judicial services: providing scientific, fair, and accurate testing data   6. Industrial problem diagnosis: Verify the troubleshooting and correction of industrial production problems  

100% inspection and testing process:

1. Telephone communication and confirmation of requirements 2. Recommend solutions and confirm quotations   3. Mail samples and arrange testing   4. Progress tracking and result feedback   5. Provide reports and after-sales service   6. If urgent or priority processing is required  

Testing and testing characteristics:

1.The testing industry is fully covered, meeting different testing needs 2. Fully cover the laboratory and allocate localized testing nearby   3. Engineers provide one-on-one services to make testing more accurate 4. Free initial testing, with no testing fees charged 5. Self service order delivery for free on-site sampling 6. Short cycle, low cost, and attentive service   7. Possess authoritative qualifications such as CMA, CNAS, CAL, etc   8. The testing report is authoritative and effective, and is generally used in China

Indoor dining table, chair/furniture inspection

Baijian.com can design inspection solutions based on relevant inspection standards or according to your requirements to meet your diverse needs. For inspection, go to Baijian! We only do real inspections. Inspection items:

Partial parameters

Inspection standards:

1. GB/T 24821-2009 Dining tables, dining chairs/

Function of testing report:

1. Project bidding: Issue authoritative third-party CMA/CNAS qualification report 2. Online e-commerce platform entry: Quality inspection report recognized by major e-commerce platforms 3. Used as a sales report: issuing legally effective testing reports to make consumers more confident 4. Papers and research: Provide professional personalized testing needs 5. Judicial services: providing scientific, fair, and accurate testing data 6. Industrial problem diagnosis: Verify the troubleshooting and correction of industrial production problems

100% inspection and testing process:

1. Telephone communication and confirmation of requirements 2. Recommend solutions and confirm quotations 3. Mail samples and arrange testing 4. Progress tracking and result feedback 5. Provide reports and after-sales service 6. If urgent or priority processing is required

Testing and testing characteristics:

1.The testing industry is fully covered, meeting different testing needs 2. Fully cover the laboratory and allocate localized testing nearby 3. Engineers provide one-on-one services to make testing more accurate 4. Free initial testing, with no testing fees charged 5. Self service order delivery for free on-site sampling 6. Short cycle, low cost, and attentive service 7. Possess authoritative qualifications such as CMA, CNAS, CAL, etc 8. The testing report is authoritative and effective, and is generally used in China

Shepherd's purse detection

The detection methods of the shepherd's purse mainly vary according to its application scenarios and detection purposes. The following are some common shepherd's purse detection methods:

1. Appearance and feature identification Leaf characteristics: Shepherd's purse leaves are pinnately compound leaves, with oblong leaflets and serrated edges. There are stipules at the base of the petiole, and the stipules are semi-arrow-shaped. Flower characteristics: Shepherd's purse flowers are white flowers with four petals, and the petals are obovate. The calyx also has four petals, which grow into the long siliques unique to shepherd's purse after flowering, and crack when mature. Root characteristics: Shepherd's purse has a well-developed root system, with a long and straight taproot and fewer lateral roots. The roots have a unique spicy taste. Seed characteristics: The mature seeds of shepherd's purse are oval, and brown, with a layer of membranous winged fruit on each side, and the winged fruit has a reticular vein. Growth environment: Shepherd's purse grows mostly in hills or mountains with medium altitudes, and is commonly seen on roadsides, fields, or mountains. By observing these characteristics of a shepherd's purse, it can be preliminarily determined whether it is a shepherd's purse.

2. Chemical component detection Pesticide residue detection: Use chemical method or biosensor method to detect pesticide residue in shepherd's purse to ensure that pesticide residue does not exceed national standards. Heavy metal detection: Detect the content of heavy metals (such as lead, cadmium, arsenic, etc.) in shepherd's purse by atomic absorption spectroscopy, inductively coupled plasma mass spectrometry, etc. to ensure that the heavy metal content is within a safe range. 3. Nutritional component detection Water, protein, cellulose content detection: Use drying method, Kjeldahl nitrogen determination method, acid-base digestion method and other methods to detect the water, protein and cellulose content in shepherd's purse to evaluate its nutritional value. Vitamin content detection: Use high-performance liquid chromatography and other methods to detect the content of nutrients such as vitamin C, vitamin A, and carotene in Shepherd's purse. 4. Microbial detection For processed products such as dried shepherd's purse, microbial detection is required to ensure its hygienic quality. The detection items include coliform group, total colony count, Staphylococcus aureus, mold and yeast, etc. Detection is carried out by plate counting method, microscope observation method and other methods.

V. Sensory quality detection Evaluate the quality of the shepherd's purse by visual, olfactory, taste, and other sensory means. Observe whether its color and shape are fresh, smell whether it has a fresh smell, taste whether it is slightly bitter, etc.

VI. Precautions Before any test, it is necessary to ensure the stability and consistency of the test environment to avoid the influence of external factors on the test results. During the test, it is necessary to strictly abide by the operating procedures and safety regulations to ensure the safety of the test personnel and the integrity of the equipment. The test results need to be accurately recorded and analyzed in order to objectively evaluate and improve the quality of shepherd's purse. In summary, the detection method of Shepherd's purse involves multiple aspects of performance testing and safety evaluation. In practical applications, appropriate detection methods should be selected according to specific needs and scenarios to ensure the quality and safety of the shepherd's purse.

Scented tea testing

Scented tea testing is an important part of ensuring the quality and safety of scented tea. Its methods mainly include the following:

1. Quality testing Quality testing tests the appearance, aroma, taste, and other aspects of scented tea to ensure that the scented tea products meet the relevant implementation standards. This type of testing is usually completed by a special tea testing agency or instrument. The specific methods include:

Sensory testing: Evaluate the appearance, color, aroma, taste, soup color, leaf bottom, and other aspects of scented tea through human senses (vision, smell, taste, touch). For example, high-quality scented tea is usually bright yellow in color, rich in aroma, and fresh in taste. Physical and chemical testing: Instruments are used to analyze the physical and chemical indicators of scented tea, such as moisture, ash, pH value, extract, anthocyanin content, free amino acids, etc. These indicators can reflect the quality of scented tea and changes during processing. 2. Safety testing Safety testing is used to test the harmful substances that may be contained in scented tea to ensure its safety. This type of testing includes:

Pesticide residue testing: Use gas chromatography, liquid chromatography and other instruments to detect the pesticide residue in the scented tea to ensure that the pesticide residue in the scented tea does not exceed the limit standard stipulated by the state. Heavy metal testing: Use atomic absorption spectroscopy, inductively coupled plasma mass spectrometry and other methods to detect the heavy metal content in the scented tea, such as lead, cadmium, mercury, etc., to ensure that the heavy metal content in the scented tea meets the safety standards. Microbial testing: Microbial culture of scented tea samples to detect microbial indicators such as total bacteria, Escherichia coli, mold, yeast, etc. to ensure the sanitary quality of scented tea products. 3. Specific component testing Specific testing methods are required for the detection of certain specific components, such as the detection of flavor components. For example:

GC-MS detection method: A highly efficient gas chromatography-mass spectrometry technology that can accurately detect the flavor components in scented tea, including natural flavors and synthetic flavors. HPLC detection method: A highly efficient liquid chromatography technology that is often used to detect flavor components in tea leaves, with the characteristics of fastness and accuracy. Spectral detection method: including infrared spectrum and ultraviolet spectrum detection methods, by detecting the wavelength and spectrum in the scented tea to identify the essence components. 4. Other testing items In addition to the above tests, scented tea testing can also include ROHS testing, REACH testing, Chinese and English MSDS, cargo transportation conditions identification, and other projects to meet the needs and regulatory requirements of different customers.

5. Testing process Scented tea testing usually follows the following process:

Fill in the application form: contact the testing agency to confirm the testing standards, projects and sign a letter of authorization. Arrange sample delivery: Express or directly deliver the sample to the testing agency laboratory. Product testing: After payment, the laboratory arranges the test and issues a draft report. Confirm the draft report: After the customer confirms that the draft report is correct, the testing agency issues a formal report. Report receipt delivery service: The testing agency sends the formal report and receipt to the customer, and provides report interpretation and after-sales service. In summary, scented tea testing is a complex and delicate task that requires a variety of methods and instruments to ensure the quality and safety of scented tea. Through regular testing, problems in scented tea production can be discovered and resolved in a timely manner, protecting the rights and health of consumers.

Nutritional testing of red mushroom

The methods of nutritional testing of red mushrooms involve multiple aspects, aiming to comprehensively evaluate their nutritional components and bioactive substances. The following are some common methods for nutritional testing of red mushrooms:

1. Conventional nutritional component testing Moisture testing: The 105℃ atmospheric pressure drying method is used to determine the moisture content by measuring the mass change of the sample before and after drying. Ash testing: The 550℃ high-temperature burning oxidation method is used to burn the sample at high temperature to constant weight to determine the ash content. Fat testing: The Soxhlet fat extraction method is used to extract the fat in the sample using a solvent, and the fat content is determined by weighing. Protein testing: The protein content in red mushrooms can be determined by methods such as the Kjeldahl method. 2. Mineral element testing The content of various mineral elements such as potassium, iron, sodium, phosphorus, calcium, magnesium, and zinc in red mushrooms can be determined using instruments such as atomic absorption spectrophotometers and inductively coupled plasma mass spectrometers (ICP-MS). 3. Vitamin testing The content of vitamins such as vitamins B, D, and E in red mushrooms can be determined by methods such as high-performance liquid chromatography (HPLC). 4. Amino acid detection Using an amino acid analyzer, the content of 17 or more amino acids in red mushrooms can be determined, including 7 essential amino acids for the human body. 5. Fatty acid detection The content of fatty acids such as oleic acid, linoleic acid, and palmitic acid in red mushrooms can be determined by gas chromatography (GC) or gas chromatography-mass spectrometry (GC-MS). 6. Bioactive substance detection Polysaccharide detection: Polysaccharides can be extracted and purified, and then the content of polysaccharides can be determined by spectrophotometry, chromatography, and other methods. Anticancer substance detection: For anticancer substances that may be contained in red mushrooms, such as polysaccharide anticancer substances, their anticancer activity can be evaluated by cell experiments, animal experiments, and other methods. Antioxidant substance detection: DPPH free radical scavenging experiments, Fenton reaction, and other antioxidant activity determination methods can be used to evaluate the antioxidant capacity of red mushroom extracts. 7. Microbial detection Microbial detection of red mushrooms to ensure their sanitary quality and safety. This usually includes the determination of total bacteria, total mold and yeast counts, and the detection of specific pathogenic bacteria (such as Salmonella, Staphylococcus aureus, etc.). VIII. Testing process Sample preparation: Collect red mushroom samples, and properly process and preserve them to ensure the stability and representativeness of the samples during the test. Selection of testing methods: Select appropriate testing methods according to the purpose of the test and the nutrients to be measured. Sample processing: According to the test method requirements, the samples are crushed, extracted, purified, etc. Instrumental analysis: Analyze the processed samples using the corresponding instruments to determine the content of nutrients. Data processing: Process and analyze the data obtained from the instrumental analysis to obtain accurate test results. Report writing: Write a test report based on the test results, including the purpose, method, results, and conclusions of the test. In summary, the methods of nutritional testing of red mushrooms involve many aspects, including conventional nutrients, mineral elements, vitamins, amino acids, fatty acids, bioactive substances, and microbial testing. Through comprehensive testing, we can understand the nutritional composition and bioactive substance content of red mushrooms, and provide a scientific basis for their development and utilization.

Nutritional testing of pine mushrooms

The methods of pine mushroom nutrition testing involve multiple aspects, aiming to comprehensively evaluate its nutritional components and bioactive substances. The following are some common methods for pine mushroom nutrition testing:

1. Sample preparation and pretreatment Collection and preservation: Collect fresh pine mushroom samples from a suitable growth environment and ensure that the samples are not contaminated during collection, transportation, and storage. Washing and drying: Wash the collected pine mushroom samples to remove impurities and soil on the surface, and then dry them for subsequent crushing and testing. Crushing and sieving: Crush the dried pine mushroom samples to a particle size suitable for testing, and remove larger particles by sieving. 2. Conventional nutrient component testing Moisture detection: Use the drying method or weight method to determine the moisture content in pine mushrooms by measuring the mass change of the sample before and after drying. Ash content detection: Use the burning weight method to burn the sample at high temperatures to constant weight to determine the ash content, which reflects the content of inorganic matter in pine mushrooms. Crude fat content detection: Use the Soxhlet extraction method to extract the fat in the sample using a solvent, and determine the fat content by weighing. Crude protein content detection: Use the micro Kjeldahl nitrogen determination method or high-performance liquid chromatography (HPLC) to determine the protein content by measuring the nitrogen content in the sample. Crude fiber content detection: Use the weight method to remove the soluble substances in the sample through specific chemical treatment, and then determine the remaining fiber content. III. Mineral and trace element detection Using inductively coupled plasma mass spectrometry (ICP-MS) or atomic absorption spectrophotometry, the content of various minerals and trace elements such as potassium, sodium, calcium, magnesium, iron, zinc, copper, and manganese in pine mushrooms can be determined.

IV. Vitamin detection Using high-performance liquid chromatography (HPLC) or ultraviolet-visible spectrophotometer, the content of water-soluble vitamins such as vitamin B group (such as vitamin B1, B2, B6, etc.) and vitamin C in pine mushrooms can be determined.

V. Amino acid detection After the protein is hydrolyzed with acid and separated by an ion exchange column, it reacts with a ninhydrin color reaction, and the content is determined by the spectrophotometric detector. The content of various amino acids in pine mushrooms can be determined, including essential amino acids for the human body.

VI. Bioactive Substance Detection Polysaccharide detection: Use sulfuric acid to hydrolyze into monosaccharides, dehydrate, and react with phenol to measure absorbance, and compare with the standard curve for quantitative determination of the polysaccharide content in pine mushrooms. Polysaccharides are important bioactive substances in pine mushrooms, and they have biological activities such as enhancing immunity and being anti-tumor. Antioxidant detection: Chemical analysis methods or electrochemical analyzers can be used to determine the antioxidant activity in pine mushrooms and evaluate their antioxidant capacity. VII. Microbial and safety detection Total colony count detection: The total number of microorganisms in pine mushrooms is determined by culture or microscopic observation to evaluate their sanitary quality. Heavy metal detection: Atomic absorption spectrophotometry or inductively coupled plasma mass spectrometry can be used to determine the content of heavy metals such as lead, cadmium, and mercury in pine mushrooms to ensure their safety. Pesticide residue detection: Gas chromatography (GC) or gas chromatography-mass spectrometry (GC-MS) can be used to determine whether there are pesticide components remaining in pine mushrooms to ensure food safety. 8. Testing process and quality control Testing process: Sample processing, nutrient component testing, bioactive substance testing, and microbial and safety testing are carried out step by step according to the above method. Quality control: During the testing process, the experimental conditions should be strictly controlled to ensure the accuracy and reliability of the data. At the same time, the test results are reviewed and verified to ensure the accuracy of the test results. In summary, the methods of pine mushroom nutrition testing involve many aspects, including sample preparation and pretreatment, conventional nutrient component testing, mineral and trace element testing, vitamin testing, amino acid testing, bioactive substance testing, and microbial and safety testing.