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Shintaro.T (shintaro_t) Translations

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A listing of the public translations that were written by this user. This listing does not include the requests that have yet to be completed.
shintaro_t Japanese → English
Original Text

設備・治工具

顧客要求

設計図面

お客様視点・製造工程視点から

異常の発生原因

決められた作業手順

図面に従い機械を使って材料に手を加え、一定の形に作る

不良品や手直し品を無くそうとする心構え

何が原因となって異常がおきるか

知識、経験が不足している

規則(手順、モラル)を守らない

体力(健康管理、疲れ、無気力)

作業方法が守られていない

班長

係長

課長

目標達成まで繰り返し

70%低減

~なきこと(絶対ゼロ)

バリ高さは0.3以下

検査基準書適合

合否判定に迷う時

~は無しでも可

レシーバタンク

エバポレータ

コンデンサ

Translation

Equipment, jigs and tools

Customer requirements

Drawing of design

From the viewpoint of customers / production process

Cause of failures

Structured working routine

Working over the material to a certain design using the machine by following the drawing

The mindset to eliminate defects and reworks

What causes the failures

Lack of knowledge and experience

Disobedience of rules on procedure and morals

Monitoring health, fatigue and enervation

The working routine not being obeyed

Group leader

Section chief

Manager

Repeat until the goal is achieved

70% reduction

Never ~ (absolutely zero)

Height of burr must be below 0.3

Conformance with the inspection standards

When it is difficult to judge

Acceptable without ~

Receiver tank

Evaporator

Condenser

shintaro_t Japanese → English
Original Text

再発防止を図る

責任と誇りをもって作業する

最悪事態を想定して最終報告者を決定する

再発防止

②の管理面・仕組み上の原因の対策を記入

ねじを回転させながらその移動距離を測って物の長さを測定しようとする 方法の実用化は、十七世紀イギリスのガスコインに始まり、ワットを経て、1805年のモーズレーに至る。

機械、設備の状態が悪い

治工具、検査器具が悪い

材料、部品が悪い

作業環境が悪い

異常が起きた時、起きる前に適切な処置をするスキル

出来あがったモノを検査する

作業標準

物が原因となる場合

品質異常処置要領

Translation

Preventing recurrence

Working with responsibility and pride

Electing a person in charge for final reports for the worst case

Prevention of recurrence

Fill in the countermeasures for the management and structure related causes in (2)

The implementation of the method to measure a length of an object by calibrating the travel length of a rotating screw has been started by Gascoigne in the 17th century England, then led by Watt and eventually followed by Maudslay in 1805.

Bad condition of the machine and/or the facility

Bad condition of the jig, tools and/or inspection tools

Bad working environment

Skills to take appropriate measures on or before encountering failures

Inspecting a finished item

Operation standards

Cases where objects are the cause

Outline of measures upon encountering defects

shintaro_t Japanese → English
Original Text

天野屋は1846年創業の老舗で、甘酒や納豆、味噌などの発酵食品を売っています。
神田明神の大鳥居左側にあるお店の、地下6mにある天然の土室にて麹菌を発酵させているそうです。

甘酒とは、主に米こうじと米、あるいは酒粕を原料として作られる酒のことです。
しかし、酒といってもアルコールは微量、もしくはノンアルコールなので、分類はソフトドリンクになります。


しかし、もともと江戸時代は夏の飲み物として親しまれており、その豊富な栄養価から「飲む点滴」という呼ばれ夏バテ防止に役立ちました。

Translation

Amanoya is a traditional store of fermented foods since 1846, selling fermented foods like Amazake (sweet drink made from fermented rice), Natto (fermented soybeans) and Miso (fermented soybean paste).
Their foods are fermented by Koji mold (Aspergillus oryzae) in a natural cellar 6m beneath their store, which is located on the left side of the Ootorii (large entrance gate) of Kanda Myojin (a shrine in the Ochanomizu area).

Amazake, is a type of sake made from rice malt and rice, or sake lees.
Though being called "sake" the alcohol content is very low or none, so it's listed as a soft drink.


Surprisingly, this was originally a summer time drink in the Edo era. Also being called a ”drinkable infusion" for its high nutrition, it helped people prevent summer-time fatigue.