English: It consists predominantly of aromatics and non-aromatics having carbon numbers predominantly in the range of C5 through C11 and boiling in the range of approximately 45 °C to 185 °C (113 °F to 365 °F).]
French: It consists predominantly of aromatics and non-aromatics having carbon numbers predominantly in the range of C5 through C11 and boiling in the range of approximately 45 °C to 185 °C (113 °F to 365 °F).]
German: It consists predominantly of aromatics and non-aromatics having carbon numbers predominantly in the range of C5 through C11 and boiling in the range of approximately 45 °C to 185 °C (113 °F to 365 °F).]
Spanish: It consists predominantly of aromatics and non-aromatics having carbon numbers predominantly in the range of C5 through C11 and boiling in the range of approximately 45 °C to 185 °C (113 °F to 365 °F).]
Italian: It consists predominantly of aromatics and non-aromatics having carbon numbers predominantly in the range of C5 through C11 and boiling in the range of approximately 45 °C to 185 °C (113 °F to 365 °F).]
Portuguese: It consists predominantly of aromatics and non-aromatics having carbon numbers predominantly in the range of C5 through C11 and boiling in the range of approximately 45 °C to 185 °C (113 °F to 365 °F).]
Dutch: It consists predominantly of aromatics and non-aromatics having carbon numbers predominantly in the range of C5 through C11 and boiling in the range of approximately 45 °C to 185 °C (113 °F to 365 °F).]
Danish: It consists predominantly of aromatics and non-aromatics having carbon numbers predominantly in the range of C5 through C11 and boiling in the range of approximately 45 °C to 185 °C (113 °F to 365 °F).]
Swedish: It consists predominantly of aromatics and non-aromatics having carbon numbers predominantly in the range of C5 through C11 and boiling in the range of approximately 45 °C to 185 °C (113 °F to 365 °F).]
Finnish: It consists predominantly of aromatics and non-aromatics having carbon numbers predominantly in the range of C5 through C11 and boiling in the range of approximately 45 °C to 185 °C (113 °F to 365 °F).]
Greek: It consists predominantly of aromatics and non-aromatics having carbon numbers predominantly in the range of C5 through C11 and boiling in the range of approximately 45 °C to 185 °C (113 °F to 365 °F).]
Czech: It consists predominantly of aromatics and non-aromatics having carbon numbers predominantly in the range of C5 through C11 and boiling in the range of approximately 45 °C to 185 °C (113 °F to 365 °F).]
Slovak: It consists predominantly of aromatics and non-aromatics having carbon numbers predominantly in the range of C5 through C11 and boiling in the range of approximately 45 °C to 185 °C (113 °F to 365 °F).]
Polish: It consists predominantly of aromatics and non-aromatics having carbon numbers predominantly in the range of C5 through C11 and boiling in the range of approximately 45 °C to 185 °C (113 °F to 365 °F).]
Hungarian: It consists predominantly of aromatics and non-aromatics having carbon numbers predominantly in the range of C5 through C11 and boiling in the range of approximately 45 °C to 185 °C (113 °F to 365 °F).]
Slovenian: It consists predominantly of aromatics and non-aromatics having carbon numbers predominantly in the range of C5 through C11 and boiling in the range of approximately 45 °C to 185 °C (113 °F to 365 °F).]
Romanian: It consists predominantly of aromatics and non-aromatics having carbon numbers predominantly in the range of C5 through C11 and boiling in the range of approximately 45 °C to 185 °C (113 °F to 365 °F).]
Bulgarian: It consists predominantly of aromatics and non-aromatics having carbon numbers predominantly in the range of C5 through C11 and boiling in the range of approximately 45 °C to 185 °C (113 °F to 365 °F).]
Estonian: It consists predominantly of aromatics and non-aromatics having carbon numbers predominantly in the range of C5 through C11 and boiling in the range of approximately 45 °C to 185 °C (113 °F to 365 °F).]
Latvian: It consists predominantly of aromatics and non-aromatics having carbon numbers predominantly in the range of C5 through C11 and boiling in the range of approximately 45 °C to 185 °C (113 °F to 365 °F).]
Lithuanian: It consists predominantly of aromatics and non-aromatics having carbon numbers predominantly in the range of C5 through C11 and boiling in the range of approximately 45 °C to 185 °C (113 °F to 365 °F).]
Maltese: It consists predominantly of aromatics and non-aromatics having carbon numbers predominantly in the range of C5 through C11 and boiling in the range of approximately 45 °C to 185 °C (113 °F to 365 °F).]