Harmonized System

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Section XI > Chapter 59 > Heading 5907

Explanatory notes

… are excluded (see Note 6 to this Chapter); these usually fall in Chapters 50 to 55 , 58 or 60 . Examples of … with a paste essentially composed of oxidised linseed oil, fillers and colouring matter. It also includes packing …

Section XI > Chapter 53 > Heading 5301

Explanatory notes

… This is flax as harvested, whether or not rippled or bolled (i.e., with leaves and seeds removed). (B)   Retted … by fermentation (by the action of bacteria or mould) or chemically. This process is normally effected either by : (1) exposing the plant to dew …

Section III > Chapter 15 > Heading 1505

Explanatory notes

… the soapy water in which the wool has been scoured or cloth fulled. It may also be extracted from greasy wool by means … grease does not consist of glycerol esters and, therefore, chemically it should be regarded as a wax rather than a fat. … the consistency of an ointment; it ranges in colour from yellowish‑white to brown according to the degree of …

Section XI > Chapter 52 > Heading 5209

Explanatory notes

… 5209.11 ‑ ‑ Plain weave 5209.12 ‑ ‑ 3‑thread or 4‑thread twill, including cross twill 5209.19 ‑ ‑ Other fabrics               ‑ Bleached : … 5209.21 ‑ ‑ Plain weave 5209.22 ‑ ‑ 3‑thread or 4‑thread twill, including cross twill 5209.29 ‑ ‑ Other fabrics …

Section XVIII > Chapter 90 > Heading 9013

Explanatory notes

… instruments and machines are excluded from this heading and fall in heading 90.31 . Chapter Note 4, however, classifies … radiation in the wavelength range between 1 nanometre and 1 millimetre (ultra‑violet, visible light and infra‑red regions of the spectrum), by the process of controlled stimulated emission. When the lasing medium …

Section VI > Chapter 35 > Heading 3503

Explanatory notes

… cartilage, bones, tendons or similar animal materials, usually with warm water with or without addition of acids. … less glutinous and more refined than glues, forming a clear jelly with water. It is used in the preparation of … thin, transparent, almost colourless and odourless sheets still bearing the impressions of the nets on which it was …

Section IV > Chapter 21 > Heading 2104

Explanatory notes

… ready for consumption after heating. These products are generally based on vegetable products (vegetables, flour, … etc.), meat, meat extracts, fat, fish, crustaceans, molluscs or other aquatic invertebrates, peptones, … the basic ingredients, these preparations may contain small quantities of substances such as cheese, egg yolk, …

Section XV > Chapter 73 > Heading 7323

Explanatory notes

…                 ‑ Other : 7323.91 ‑ ‑ Of cast iron, not enamelled 7323.92 ‑ ‑ Of cast iron, enamelled 7323.93 ‑ ‑ Of … or of iron or steel sheet, plate, hoop, strip, wire, wire grill, wire cloth, etc., and may be manufactured by any … heating elements; kettles; colanders; frying baskets; jelly or pastry moulds; water jugs; domestic milk cans; …

Section II > Chapter 13 > Heading 1301

Explanatory notes

… the kermes. The most important commercial varieties are the following : (A)  Stick lac , usually consisting of twigs on which the lac has been … washing which removes part of its colouring matter. (C)   Shellac , also known as sheet, plate, or slab ‑ lac, …

Section III > Chapter 15 > Heading 1501

Explanatory notes

… For example, the best grade of edible pig fat is obtained, generally by dry rendering, from the internal fat of the … Lard containing bay leaves or other spices, added only in small quantities insufficient to change its essential … waste. Bone fat obtained from fresh bones is a white or yellowish fat with the consistency and smell of tallow; but …