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DATE: July 24, 2015
THE FIRST PARTY: “A”
NAME JEAN CLAUDE VIGER
COMPANY J.C. VIGER, INC.
ADDRESS 2-481 MARIO STREET HAWKESBURY ONTARIO K6A 3W3 CANADA
PHONE 613 216-2306
(HEREINAFTER REFERRED TO AS “SELLER”)
AND THE SECOND PARTY: “B”
NAME: ERICH NESTOR VILORIA ANTUNEZ
TITLE PRINCIPAL / PRESIDENT
COMPANY DIGITAL NETWORKS OCCIDENTE, C.A.
ADDRESS AV. 4 CC VILLA INES, 80-18 NIVEL 2, BELLA VISTA,
MARACAIBO CITY, ZULIA STATE, VENEZUELA
PHONE +58 261 7590551
(HEREINAFTER REFERRED TO AS “INVESTOR”)
A. THE SELLER CONFIRMS THAT IT HAS THE LEGAL AND CORPORATE AUTHORITY AND RIGHT TO PROVIDE THE MEDIUM TERM NOTES FOR THE REPURCHASE IDENTIFIED IN ARTICLE III, SECTION 3 HEREOF (HEREINAFTER REFERRED TO AS THE “MTNS”).
I, J.C. VIGER, HOLDER OF CANADIAN PASSPORT NUMBER AKH92037AND AUTHORIZED SIGNATORY OF J.C. VIGER, INC. DO HEREBY CONFIRM WITH FULL LEGAL AND CORPORATE RESPONSIBILITY UNDER PENALTY OF LAW, THAT WE ARE READY, WILLING AND ABLE TO SELL THE MTNS AS DESCRIBED BELOW, AND SHALL REPURCHASE WITH GOOD, CLEAN, CLEAR UNENCUMBERED UNITED STATES DOLLARS OF NON-CRIMINAL ORIGIN.
B. THE INVESTOR WARRANTS AND CONFIRMS THAT IT HAS THE LEGAL AUTHORITY AND RIGHT TO FACILITATE A FUNDING VIA THIS REPO AGREEMENT ON BEHALF OF ITSELF AND/OR ITS ASSIGNEES AND NOMINEES.
C. THE INVESTOR WARRANTS AND CONFIRMS THAT IT HAS THE LEGAL AUTHORITY AND RIGHT TO FACILITATE A FUNDING VIA THIS REPO AGREEMENT ON BEHALF OF ITSELF AND/OR ITS ASSIGNEES AND NOMINEES.
PARTY “B” UPON RECEIPT OF THE REPO CONTRACT SHALL EXECUTE IT AND SHALL DELIVER AS PER BELOW INSTRUCTIONS THE FOLLOWING DOCUMENTATIONS TO PARTY “A” IN REFERENCE TO:
Reference the purchase of MTN’s/Bond (Medium Term Notes) with REPURCHASE (REPO) contract.
The following information, procedures & details reference your purchase and placing your order for the purchase of MTN’s in the sum of 4.750 Billion Venezuelan Bolivars Fuertes with the repurchase REPO contract in United States Dollars. This transaction shall be effected in 2 tranches each of USDequivalent $12.5 Million (Twelve and a half million dollars) payable in bolivars of [2.375 billion bolivars] calculated at a rate of 190 BVFS=$1.00.
Party “A” we will deposit the Bolivar check in Canada. When it clears, we will draw the funds in Canadian currency. That currency will be exchanged for USD. This is not a physical transaction. It is 100% within the banking system. We will pay, to the owner of the Bolivars by any wire method they choose.
The rate I was able to block for this transaction for the purchase of the Bond is 190 VBFS for each $1.00.
In order to start this purchase of the Bond please follow the instructions below:
We want to see electronically the followings:
1. Account statement (tear sheet). It should be current. Have it signed by the account holder in the clear space in wet blue ink.
2. We need the full C.I.S. package including a very clear government issued picture id--passport, driver's license, identity card, etc... We use what their country uses. Have it signed in wet blue ink.
3. We need a power of attorney. It needs to be witnessed by a local witness--attorney, notary, priest, etc. Have it signed in wet blue ink. It is made to the party in # 7 below.* the draft of the POA shall sent after the acceptance of our procedures and the execution of this document. Sample Provided.
4. We need a check sent with the file. It can be all hand written, or machine written. It must have a wet blue ink signature whether all hand written of machine written. The check should be a regular check, NOT a bank issued check. This check amount must be for amounts of minimum 2.375 Billion VBFS USD amounts or greater. The check is made to the party in #7 below. *
5. All wet blue ink items (4 items) are sent physically.
6. Have items #1, #2, #3 and #4 sent via a traceable mail or courier as shown in this address. Use FED X, DHL, or similar. Have Party “B” send us his receipt of mailing after it is handed to the courier. The packages should be in the client's native language.(Spanish) Our investor speaks, reads and writes several languages. REPEAT---- The package MUST include the native language of the client. The English is for us the direct USD provider’s management offices. These items must arrive by this Monday for quickest processing. Copies can be sent directly to Dr. Gabriel Chehebar at his e-mail address :Dr.email@example.com including a photocopy of the check
7. NAME : JEAN CLAUDE VIGER
COMPANY: J.C. VIGER, INC.
ADDRESS: 2-481 MARIO STREET HAWKESBURY ONTARIO K6A 3W3 CANADA
PHONE 613 216-2306
8. Clearing time is on a case-by-case basis. We will have a reply after the file and check is received in Canada. The check will not be deposited until the clearing time is advised and accepted by the client.
9. It is the money of the Canadian bank that funds when the check clears. We will advise when the package is received how to most safely and quickly convert the currency into whatever currency the sender needs. We can do this deal repeatedly after confirmation of each tranche the current rate of exchange established by our company.
10. The address for sending is good 100% of the time, but the transaction is only available by our exclusive appointment with this party. There is NO
11. Reference all of the above this operation of Buy/Sell is conditioned upon the repurchase of the MTN’S/BOND after the remittance (envoy) and clearing of the check in our account the purchase is made and it is repurchased by our REPO contract and paid to your account in Miami, Florida, USA in the US currency as agreed by our REPO contract issued.
12. Party “B” must deliver the full banking details where he wishes to receive the proceeds in USD of the repurchase of his bond
13. THE EXECUTION OF THIS AGREEMENT SHALL NOT VIOLATE ANY UNITED STATES STATE OR FEDERAL SECURITIES LAWS OR REGULATIONS OR ANY SECURITIES LAWS OR REGULATIONS OF ANY OTHER JURISDICTION
14. THIS CONTRACT OR ANY AMENDMENT TO THIS CONTRACT MAY BE SIMULTANEOUSLY EXECUTED IN SEVERAL COUNTERPARTS, EACH OF WHICH SHALL BE DEEMED TO BE AN ORIGINAL AND THE COUNTERPARTS TOGETHER SHALL CONSTITUTE BUT ONE AND THE SAME CONTRACT, WHICH SHALL BE SUFFICIENTLY EVIDENCED BY ANY ORIGINAL COUNTERPART. THE PARTIES AGREE THAT THIS CONTRACT MAY BE EXECUTED AND DELIVERED BY MEANS OF TELE-FACSIMILE OR E-MAIL TRANSMISSION, AND THAT TELE-FACSIMILE OR E-MAIL TRANSMISSION GENERATED ORIGINALS SHALL BE FULLY VALID AND LEGITIMATE ORIGINALS OF THIS CONTRACT FOR ALL PURPOSES, JURIDICAL AND OPERATIONAL.
15. TIME IS OF THE ESSENCE OF THIS CONTRACT. ALL PARTIES ARE ACTING IN GOOD FAITH. THIS CONTRACT AND ANY RELATED DOCUMENTS ARE THE FULL, ENTIRE AND ONLY CONTRACTS EXISTING BETWEEN THE PARTIES REGARDING THIS SUBJECT MATTER AND THERE ARE NO OTHER REPRESENTATIONS, COVENANTS, WARRANTIES, OR CONTRACTS BETWEEN ANY OF THE PARTIES NOT CONTAINED AND SET FORTH IN FULL IN THIS CONTRACT. ALL PRIOR CONTRACTS, IF ANY, REGARDING THIS SUBJECT MATTER ARE HEREBY REVOKED AND CANCELED. THIS CONTRACT SHALL NOT BE CHANGED ORALLY, BUT ONLY BY A CONTRACT IN WRITING EXECUTED BY THE PARTY AGAINST WHOM ENFORCEMENT OF ANY CHANGE, WAIVER, MODIFICATION OR DISCHARGE IS SOUGHT. IN THE EVENT THAT IT BECOMES NECESSARY TO COMMENCE ANY PROCEEDINGS OR ACTIONS TO ENFORCE THE PROVISIONS OF THIS CONTRACT, THE COURT OR BODY BEFORE WHOM IT SHALL BE HEARD OR TRIED MAY AWARD TO THE PREVAILING PARTY ALL COSTS AND EXPENSES INCLUDING, BUT NOT LIMITED TO REASONABLE ATTORNEY'S FEES AND COURT COSTS. THE FAILURE OF ANY PARTY, AT ANY TIME, TO REQUIRE PERFORMANCE BY ANY OTHER PARTY OF ANY PROVISION OF THIS CONTRACT SHALL IN NO WAY AFFECT IT'S RIGHT TO SUBSEQUENTLY ENFORCE THE CONTRACT, NOR SHALL A WAIVER BY ANY PARTY OF ANY BREACH OF ANY PROVISION BE TAKEN OR HELD TO BE WAIVER OF ANY SUCCEEDING BREACH OF THAT PROVISION, OR A WAIVER OF THE PROVISION ITSELF.
16. THIS CONTRACT AND ALL DISCLOSURES BETWEEN THE PARTIES IS STRICTLY CONFIDENTIAL AND NO ATTACHMENT (NOR ANY PORTION OF THIS CONTRACT) IS TO BE USED FOR DISTRIBUTION OR EXHIBIT TO THIRD PARTIES FOR A PERIOD OF SEVEN (7) YEARS OF THE FIRST DATE HEREON. THE STANDARD TERMS OF NON-CIRCUMVENTION AND NON-DISCLOSURE SHALL BE APPLIED AND INCORPORATED INTO THE CONTRACT AND AGREED BY ALL PARTIES.EACH PARTY WARRANTS AND GUARANTEES THAT IT WILL NOT THROUGH ANY ACTION OR OMISSION ENDANGER ANY OTHER PARTY'S PROPRIETARY INFORMATION. EACH PARTY AGREES NOT TO MAKE OR ATTEMPT TO MAKE ANY CONTACT WITH, DEAL WITH, OR OTHERWISE BE INVOLVED DIRECTLY OR INDIRECTLY WITH ANY PROPRIETARY INFORMATION WITHOUT A BRIEFING BY THE DISCLOSING PARTY AS TO SPECIFIC METHODS OR OPERATION, RESTRICTIONS, CONDUCT, EXISTING REPRESENTATIONS OR OBLIGATIONS OF ANY PARTY. IN ADDITION TO A PERSONAL INTRODUCTION WHERE APPLICABLE, IT IS THE INTENT OF THIS AGREEMENT TO PROMOTE THE UTILIZATION OF THE PARTIES PROPRIETARY INFORMATION FOR THE MUTUAL BENEFIT OF THE PARTIES AND IT IS AGREED THAT ALL PARTIES SHALL TAKE PRECAUTIONS THAT SUCH PROPRIETARY INFORMATION IS NOT DAMAGED IN ANY MANNER.
FOR AND BEHALF OF THE SELLER, PARTY “A”
REPRESENTED BY: JEAN CLAUDE VIGER
COMPANY J.C. VIGER, INC
PRINCIPAL AND AUTHORIZED SIGNATORY
FOR AND BEHALF OF THE INVESTOR PARTY “B”
REPRESENTED BY: ERICH NESTOR VILURIA ANTUNEZ
COMPANY DIGITAL NETWORKS OCCIDENTE, C.A.
Evaluation of a functional soy product with addition of soy fiber and fermented with probiotic kefir culture
Tahis Regina Baú; Sandra Garcia and Elza Iouko Ida*
Departamento de Ciência e Tecnologia dos Alimentos;Universidade Estadual de Londrina; Londrina - PR - Brasil
The objective of this study was to evaluate the chemical, sensory properties and stability of a functional soy product with soy fiber and fermented with probiotic kefir culture. The product was characterized by the chemical composition, color and sensory analysis. The stability of the product was evaluated by pH, acidity, viscosity, firmness, syneresis measurements and cells counts. The functional soy product presented better chemical composition and difference in color compared to the fermented product without fiber. Sensory analysis showed that the functional soy product had good acceptance and had better firmness and reduced syneresis compared to fermented product without fiber. The lactic acid bacteria counts decreased slightly during 28 days at 4°C of the storage and the product showed good microbiological stability. The functional soy product due to high Lactococcus lactis counts could be considered as a probiotic for the entire storage period.
Key words: Soy fiber, Kefir culture, Functional fermented soy product, Storage, Probiotic product
The development of non-dairy probiotic products is a challenge to the food industry in its effort to use the abundant natural resources by producing high quality functional products (Charalampopoulos et al. 2002). Most probiotic foods at the markets worldwide are milk-based and very few attempts are made to the development of probiotic foods using other fermentation substrates such as cereals (Angelov et al. 2006).
Soybean and its derivatives have good potential for application in the functional food industry, because they contain a large quantity of components that are beneficial to health, such as proteins, isoflavones, fiber, essential fatty acids, oligosaccharides, etc (Liu 1997). Despite its excellent nutritive value, soybean grains have not been accepted in many western countries due to its undesirable flavors and characteristics tastes (Silva et al. 2010). However, soy fermentation can improve its acceptability. Overall, functional foods, or beverages are fortified through the addition of exogenous functional compounds, or using the microorganisms that produce biogenic compounds, or having probiotic features (Servili et al. 2011). Fermented soy products may be supplemented with the compounds claiming to have functional properties, such as fibers and probiotics.
Kefir is a complex mixture of bacteria and yeast (Urdaneta et al. 2007) that co-exist in a symbiotic association and can be used for acid and alcohol fermentation. Kefir production using kefir grains is difficult to put into practice. Attempts have been made toward standardizing kefir production using the defined cultures. Because of its microbial complexity and the benefits derived from its use, kefir may be considered an adequate source of potential probiotic microorganisms (Romanin et al. 2010). To confer health benefits, probiotic products should provide a minimum count of 106 CFU/g in the fermented product (Shah 2007; Ramchandran and Shah 2010). During the storage of fermented soy products, some studies indicate that there is a reduction in the growth ad number of microorganisms. According to Liong (2011), the challenge of these products is to ensure probiotic stability. Many studies have indicated that soymilk fermented with kefir could be beneficial to the human health (Kwon et al. 2006; Apostolidis et al. 2007).
Fermentation approaches have been attempted extensively to develop various fermented products and thus overcome the limitations in the consumption of soy products. However, studies about the fermented soymilk were concerned with the bacterial growth, or the taste of the product, but not with the totality of characteristics evaluation as a probiotic food with soy fiber. Still, the effect of using fibers from alternative sources in fermented milk products has been widely investigated. However, there are no published studies about the functional soy product with the addition of soy fiber and fermented with probiotic kefir culture. The objective of this study was to evaluate the chemical and sensory properties and stability of a functional soy product with the addition of soy fiber and fermented with probiotic kefir culture.
MATERIALS AND METHODS
Materials and Starter Culture
Soymilk was prepared with lipoxygenase-free BRS 257 soybean. For the formulation of the fermented soy product, the following commercial ingredients were used: soy fiber, sucrose, antifoaming and artificial milk and vanilla flavoring. For fermentation, lyophilized kefir starter culture (Sacco®-Lyofast TM 036 LV) composed of a mixed stock of Lactococcus lactis spp lactis, Lactococcus lactis spp lactis diacetylactis, Lactobacillus brevis, Leuconostoc spp and Saccharomyces cerevisiae was used.
Soymilk and Fermented Soy Product Preparation
Soymilk was prepared after soybean screening and washing. The soybeans in a ratio of 1:10 (w:v; soybean grains:water) were soaked for 14 h, triturated and filtered to obtain the soymilk. The residue was discarded.
Formulations containing 87.7% soymilk (w/w), 3.0% soy fiber (w/w), 9.0% sucrose (w/w) and 0.1% antifoam (w/w) were subjected to heat treatment at 95°C for 15 min according to Ferragut et al. (2009). After cooling to 25°C, 0.2% milk and vanilla flavorings (w/w) were added and the mixture was dispensed into 600 mL glass vials. The mixture was fermented at 25°C with kefir culture (0.01 UC/L) until a pH of 4.5 ± 0.1 was attained. The vials were cooled to 4°C, homogenized for 6 min at constant speed (Homogenizer Contrac, Mod 1000) and stored for at least 12 h before the analysis.
From optimization studies on the formulation of fermented soy products with kefir and soy, oat and wheat fibers, the optimal formulation (KF) containing 3.0% soy fiber (w/v) was established. The formulated product was stored for 28 days at 4°C. At 7 days intervals, the pH, acidity, viscosit y, firmness and syneresis characteristics were evaluated and kefir microorganisms counts. The product without soy fiber (KC) was prepared for comparison purposes and soymilk volume was adjusted to 90.7%.
Chemical Characterization and Sensory Analysis
Protein, fat, ash, moisture and total dietary fiber contents were determined in triplicate in fermented products (AOAC, 2006), and the results expressed in dry basis (d.b.). Color (10 replicates) was measured with a Minolta CR-400 colorimeter (Konica Minolta Sensing, Incorporation), with lighting D65, and the results were expressed in the CIELAB system (L*, a* and b*).
For sensory analysis, the study was approved by the Ethics Committee of institution (Opinion No. 0163.0.268.000-10) and samples were analyzed for coliform at 45°C, Bacillus cereus and Salmonella spp counts, according to Brasil (2003). The sensory analysis was performed by the acceptance test with 68 untrained consumers. The consumers received 30 g of the product at 10°C in plastic drinking cups coded with three-digit random numbers. The formulations were evaluated for color, aroma, texture, flavor and overall acceptability attributes. The panelists used a 9-point hedonic scale, ranging from "dislike extremely (1)" to "like extremely (9)" (Stone and Sidel 2004).
Evaluation and Stability During Storage
Fermented and stored products were evaluated for pH, lactic acid content, viscosity, firmness, syneresis and kefir microbial counts every 7 days until day 28. The pH of the fermented products was determined with a digital potentiometer (Hanna, HI 223). The lactic acid content was measured by titration with NaOH (0.1 mol/L) and expressed in g lactic acid in 100 g of sample. Viscosity was determined using a digital Brookfield viscometer with a plus spindle 4, speed of 1.26 rad/s (12 rpm) and a 600 mL sample at 4 ± 1°C; the results were expressed in centipoise (cP). Centipoise corresponds at 10-3 Pa s (SI Unit). Syneresis was measured (five replicates) according to a modification of Guirguis et al. (1984) methodology and was used with the fabric tunnel overlapped under a bolter for drainage. Syneresis was expressed as ml exudate in 100 g of sample. The firmness was evaluated by the measurements carried out in a TA-XT2i texturometer (Stable Micro Systems), with a cylindrical acrylic probe acrylic P 25/L, 10 mm compression depth, sensor compression speed 2 mm/s, trigger force of 0.05 N and time of 0.5 s. Firmness was expressed in Newtons (N). Cell counts for Lactococcus lactis (Irigoyen et al. 2005), Leuconostoc spp and yeast (Fontán et al. 2006; Zajsek and Gorsek 2010) were carried out and the results were expressed as log CFU/g of the fermented product.
Data regarding the chemical composition, color and sensory analysis were subjected to a t-test for comparison of the KC and KF products. The storage stability data of the fermented products was also subjected to a t-test for comparison of the KC and KF products at the same storage period. The analysis of variance (ANOVA) and the Tukey test (p<0.05) were performed to compare the changes in pH, acidity, viscosity, firmness, syneresis and microbial kefir counts during the storage of KC or KF products.
RESULTS AND DISCUSSION
Chemical Composition and Sensory Acceptance
The chemical composition on dry basis (Table 1) of fermented soy products with kefir and with addition of soy fibers (KF) presented protein, dietary fiber, carbohydrates and ash contents higher than the product without soy fibers (KC). These increases in the components content were due the 3% soy fiber addition and the chemical composition of soy fiber. The lipid content did not differ in the KC and KF product (Table 1). Color parameters (Table 1) in soy products fermented with kefir and with the addition of soy fibers (KF) and without soy fibers (KC) showed significant differences, and judges preferred the color of the product without fibers (Fig. 1). The higher L* parameter in the KC product indicated a lighter color than in the KF product. The a* parameter (red-green component) was higher in the KC product. The a* negative values were also obtained by Cruz et al. (2007) for soymilk. The b* parameter (yellow-blue component) was lower in the KC product; the addition of 3% soy fiber conferred a yellowish KF product.
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