Harmonized System

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Section VI > Chapter 35 > Heading 3502

Explanatory notes

… whey proteins 3502.90 - Other (1)   Albumins are animal or vegetable proteins.  The former are the more important and … The whey protein content is calculated by multiplying the nitrogen content by a conversion factor of 6.38.  Whey … photographic papers), for clarification of wine or other beverages, etc. (2)   Albuminates (salts of albumin) and …

Section XI > Chapter 59 > Heading 5908

Explanatory notes

… for use as wicks for candles or mechanical lighters to larger types for oil burning lamps, stoves, etc.        They … by simple twisting or doubling of textile yarns, twine, cordage, etc. Such wicks remain classified as yarns in Chapters 50 to 55 or as twine, cordage, etc., in heading 56.07 . (d) Wicks of glass fibre ( …

Section XV > Chapter 73

Explanatory notes

… shape, of which no cross‑sectional dimension exceeds 16 mm. GENERAL This Chapter covers a certain number of specific … not, drilled, waisted, expanded, cone shaped or fitted with flanges, collars or rings. (2) Hollow profiles Hollow …

Section XV > Chapter 73 > Heading 7315

Explanatory notes

… of their dimensions, process of manufacture or, in general, their intended use. It includes articulated link … link chain including stud‑link chain (whether forged, cast, welded, stamped from sheet or strip metal or … or machinery. (2)   Anchor or mooring chains; lifting, haulage or towing chains; automobile skid chains. (3)   …

Section VI > Chapter 28 > Heading 2820

Explanatory notes

… 5), insoluble in water.        A very powerful oxidising agent. Uses include pyrotechnics, organic synthesis … aminoanthraquinones, etc.), in gas‑masks, as a depolarising agent in batteries, in the ceramics industry, in the … It is also used in the glass industry (glassmakers’ soap) generally to correct the yellow tint of glass.        This …

Section III > Chapter 15 > Heading 1502

Explanatory notes

… foot oil and bone oil, of heading 15.06 ). (e)   Certain vegetable fats known as “vegetable tallows”, e.g., “Chinese vegetable tallow” (stillingia fat) and “Borneo tallow” ( …

Section II > Chapter 11 > Heading 1103

Explanatory notes

… which in all cases comply with the relevant criterion as to passage through a sieve laid down in Chapter Note 3. As … of this heading and the products of heading 11.04, see the General Explanatory Note to the Chapter (Item (1), second … This heading also includes meal (e.g., of maize (corn)) pregelatinised by heat treatment, used, for instance, as an …

Section VIII > Chapter 41 > Heading 4113

Explanatory notes

… been further prepared after tanning or crusting (see the General Explanatory Note to this Chapter). Features which … 41.12. Goat or kid skins may also be “alum tanned” (see the General Explanatory Note to this Chapter). This heading also … same way as the hides and skins of those headings (see the General Explanatory Note to this Chapter). The heading …

Section XI > Chapter 55 > Heading 5506

Explanatory notes

… deliver them in the form of a wide web or lap which is then generally condensed into a sliver (a strand of fibres … without disturbing their continuity or their parallel arrangement. The operation may be carried out, for example, … the tow may be cut diagonally with knife mechanisms. During passage through the machine the tow is drawn out into …

Section XI > Chapter 55 > Heading 5509

Explanatory notes

… ( heading 55.11 ) or if within the definition of twine, cordage, etc. ( heading 56.07 ) (see Parts (I) (B) (2) and (3) of the General Explanatory Note to Section XI). The heading … has been processed as indicated in Part (I) (B) (1) of the General Explanatory Note to Section XI. …