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03:08 Feb 15, 2009
English to Chinese translations [PRO] Tech/Engineering - Manufacturing
English term or phrase:another sentence
This ensures the quality of our product as we see defects clearly instead of the high-production method of “end grading”. 怎么也理解不好这句话。请明白人给解释一下好吗？谢谢。
This sentence is poor English, and the use of 'instead' is incorrect. The correct sentence is most likely
"This ensures the quality of our product, as we can clearly identify defects, which is difficult using the high-production method of "end grading".
这里是整个的一段话：XXX export prepares all outgoing hardwood regardless of the destination. XXX grades all green/kiln dried lumber from the elevated position. This ensures the quality of our product as we see defects clearly instead of the high-production method of “end grading”.
Explanation: It seems that “end grading” is a special term for a special method used in lumber industry when inspecting wood products. I don’t know what it stands for, but I think “grade” or “grading” here means to separate into different levels, i.e., 分级, 分等. The method of “grading lumber from the elevated position” ensures the quality of product, while the method of “end grading” does not. The rest should be straightforward. Just for your reference.
common wood defects are found at the end of the board, you can detect lumber by checking the end for presence of split, waring,etc. Looking from one end along the plain to the other end, you can determine if the wood is warped or bent. So, if there is defect in the middle, the inspector may not be able to detect it.
Common Wood DefectsCommon Wood Defects. Bow: A curve along the face of a board that usually runs from end to end. ... Split/Check: Breaks at the end of a board that run along the grain. ... Crook: Warping along the edge from one end to the other. ...
students.cup.edu/add3679/common_wood_defects.htm - 11k - Cached - Similar pages
Chacks : Separation of the wood fibre in a longitudinal direction not penetrating as far as the opposite or adjoining side of the piece . They usually develop from strain during side of the piece . They usually develop from strain during seasoning . Surface ( or seasoning ) checks and end ( or heart ) check are to be distinguished .