![]() JanuBasic Option ComponentsImplied Volatility- (IV) Perception of the future standard deviation of Valuable the optionLooking to buy 10 of the Sep 91 Swiss Valuable the optionOn puts, the higher the strike, the more Sell the underlying vehicleOn calls, the lower the strike the more Strike PriceThe price at which one may purchase or Right to sell Yen Futures at 108 a on or before Feb 6 Long a put is a bearish positionShort a put is a bullish positionLong a 108 Feb Globex Put gives me the Obligation, to sell the underlying by a certain date at a specified price PutsGives the buyer the right, but not the Gives me the right to purchase Yen Futures at 110 on or before Feb 6 Long a call is a bullish positionShort a call is a bearish positionLong a 110 February Yen Globex Call Obligation to purchase on or by a certain date at a specified price The process of defining the risk metrics behind ones exposure to the market.Performed through the purchase or sale of a call, put, or combination thereof, using the same or different strike prices and datesĬompartmentalization of riskAbility to withstand/potential to profit from larger than anticipated variancesMaintain dynamic trading nature irrespective of underlying movementĬallsPutsStrike PriceImplied VolatilityExpiration Month Intrinsic ValueTick ValueĬallsGives the buyer the right, but not the JanuOutline of PresentationBasic Option ComponentsBackground of the GreeksUsing Options Software TWSMindset When Placing an Options TradeReview of Major Market Options Prices and Possible Strategies JanuClass objective:Provide an introduction to the concepts and strategies of options trading.Understand the components and nomenclature that makeup of options futures How many people currently trade options on stocks?How many people currently trade options on futures? President of One Shot One Kill Trading, LLCAuthor of One Shot One Kill Trading (McGraw-Hill, 2004)Chief Investment Strategist NetBlack Capital, LLC Futures and options trading involves substantial risk and is only appropriate for those who have risk capital to trade. Actual future developments may differ materially due to many factors. Estimates, assumptionsand other forward-looking information are subject to the limits of forecasting. The information presented herein and on our related web site has been obtained from sources believed to be reliable, but its accuracy is not guaranteed. All statements and expressions are the opinion of John Netto and are not meant to be a solicitation or recommendation to buy, sell, or hold securities. ![]() JanuDisclaimerAll of the foregoing is commentary for informational purposes only. These differences showed the need for more information about vital gluten proteins that will be used in bread making, contributing to its commercial specifications.NetBlack Capital, LLCCommodity Trading Advisor Furthermore, NVG formed insoluble protein aggregates with high amounts of β-turn structure and undefined secondary structure as a result, NVG did not form a network-like structure. ![]() The differences observed revealed that VGA showed a better balance between gliadin (extensibility) and glutenin (elasticity) than VGB, and also VGA presented a greater amount of β-turn structure, involved in the elastic properties of the gluten network. Differences in the chemical and structural characteristics of VGA and VGB were observed. Relative amounts of gluten fractions, protein solubility, linkages involved in gluten network structure, secondary structure and gluten network micrographs were analyzed. Besides, non-vital gluten (NVG) was produced through severe heat treatment to verify the effect of high temperature on its chemical and structural characteristics and gluten network development. The aim of this study was to evaluate these protein characteristics of commercial vital wheat glutens from different origins (VGA and VGB), improving information for application in baking. Its technological quality is associated to its protein content and protein chemical and structural characteristics. Vital wheat gluten is an important ingredient in the baking industry.
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