Harmonized System

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Section XVI > Chapter 84 > Heading 8429

Section XV > Chapter 75

Section VI > Chapter 28 > Heading 2852

Explanatory notes

… sulphide (HgS) is black. When sublimed or heated with alkali polysulphides, black sulphide is transformed into a …

Section IV > Chapter 19 > Heading 1904

Explanatory notes

… swelling or roasting. They are mainly used, with or without milk, as breakfast foods. Salt, sugar, molasses, malt …

Section IV > Chapter 21 > Heading 2103

Explanatory notes

… for sauces are usually in the form of powders to which only milk, water, etc. need to be added to obtain a sauce.       …

Section XI > Chapter 53 > Heading 5301

Explanatory notes

… carbonate; it is then treated with dilute acid, when the stalks are disintegrated by the liberation of carbon …

Section VI > Chapter 29 > Heading 2937

Section VI > Chapter 34 > Heading 3404

Explanatory notes

… vary in chemical composition.  Such waxes include : (1)   Polyalkylene waxes (e.g., polyethylene wax).  They are used …

Section X > Chapter 48 > Heading 4802

Section XIII > Chapter 68 > Heading 6802