A.Contamination of dry cargo by a wet cargo
B.Contamination of a clean cargo by a dirty cargo
C.Contamination of a food cargo by an odorous cargo
D.Overcarriage,overstowage,and short landing
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A.The tank must be gas freed
B.The tank must be ballasted
C.The tank must be vented to the atmosphere
D.The bypass valve must also be closed
A.secure all ventilation
B.shut down the exhaust blowers
C.shut down the intake blowers
D.ventilate the cargo holds
A.designates the state of a commodity when the ship is heeled past the angle of repose
B.relates to the suitability of loading a cargo by flowing down inclined chutes
C.refers to the saturation of a dry bulk product with water to the point where it acts as a liquid
D.relates to the minimum granule size of a particular product where it will flow like a liquid at an angle of 30°
A.one meter from the tank bottom and one meter below the tank top
B.one half the ullage of the tank and one meter below the tank top
C.one half the ullage of the tank and one meter above the tank bottom
D.at three meter intervals from the tank top to the bottom
A.Call the owner,operator,or terminal supervisor
B.Unplug the deck scuppers
C.Order the dock man to shut down
D.Run out the vessel's or terminal's fire hose
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